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Post by Eastcoastmom on Feb 26, 2024 20:30:26 GMT
That sounds absolutely delicious! It really does. I wish I had those ingredients on hand to make it.
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Post by Eastcoastmom on Mar 5, 2024 21:38:00 GMT
One Pan Balsamic Chicken 🍗🍅
📋 Ingredients:
🍯 1/3 cup balsamic vinegar
🍯 2 Tbsp. honey
🥑 2 Tbsp. oil, such as avocado or olive oil
🧄 2 garlic cloves, minced
🌿 1 tsp. Italian seasoning
🍯 1 Tbsp. Dijon mustard
🍅 8 oz. grape tomatoes, halved
🧀 8 oz. fresh mozzarella balls (ciliegine or pearls)
🌿 2 Tbsp. finely chopped fresh basil
🍗 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
🥑 2 Tbsp. avocado oil or other high-heat oil
🧂 Kosher salt and fresh black pepper
Instructions:
1️⃣ In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
2️⃣ In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
3️⃣ Preheat oven to 400 degrees F.
4️⃣ Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
5️⃣ Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
6️⃣ Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.
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Post by Kao on Mar 6, 2024 2:16:46 GMT
Oh Wow, this sounds delish! Would it be okay to sub out the breasts for boneless thighs?
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Recipes
Mar 6, 2024 3:57:44 GMT
via mobile
Kao likes this
Post by Eastcoastmom on Mar 6, 2024 3:57:44 GMT
Oh Wow, this sounds delish! Would it be okay to sub out the breasts for boneless thighs? I'm sure that would be fine. I substituted regular tomatoes chopped up, and 1/2 lb of Polly O mozzarella cheese for the mozzarella balls. I'd maybe cook the thighs a bit longer.
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Post by Kao on Mar 6, 2024 4:53:42 GMT
Thank you! My partner's birthday is this Saturday and I think I'll make this for him along with some fingerling potatoes.
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Post by Kao on Mar 6, 2024 16:40:40 GMT
Can I also use Italian dressing packets instead of buying the spice?
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Post by Eastcoastmom on Mar 6, 2024 19:27:34 GMT
Kao, from food network dot com: What Is In Italian Seasoning? This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. I don't know what is in the Italian dressing packets, but if you have any of those above ingredients on hand, use those. It calls for such a little amount that I don't think it's going to make much of a difference, honestly.
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Post by Kao on Mar 24, 2024 14:27:22 GMT
Miso Butter Pasta Ingredients * 8 oil packed whole calabrian chilies (Tutto Calabria is a good brand). 1 fresno or 2-3 thai or Serrano chilies can be used as well * 2 tbs rice vinegar * 9 tbs butter, separated * ½ cup italian breadcrumbs * 2 tbs furikake seasoning * Zest of 1 lemon * 1 cup, plus 1 tbs freshly grated Parmesan * 1 lb fettuccine, tagliatelle, spaghetti, or one batch fresh hand rolled pasta. * 3 tbs miso paste * 3/4-1.25 cups reserved pasta water * Juice of 1 lemon * Black pepper, to taste * ¼ cup scallions, thinly sliced * Salt, to taste Directions: 1. Use a sharp knife to thinly slice the calabrian chilies. It may get messy, that’s OK. Put the chilies a small bowl and cover with rice vinegar. If you are using fresno or thai chilies, add a large pinch of salt and a large pinch of sugar in addition. 2. In a small skillet, melt 3 tbs of butter. Add the breadcrumbs and saute over medium low, stirring regularly until browned, about 2-3 minutes. Add the furikake, a decent pinch of salt, lemon zest, and 1 tbs of parm. Stir to combine and remove from heat. Set aside. 3. Bring a large pot of water to a boil. This is the one time you don’t want your pasta water to be as salty as the sea. You will use a decent amount of this pasta water, and the miso is also salty. Use about 1 tbs of salt for a large pot of water. 4. Meanwhile, place 6 tbs of butter and your miso in a medium sized container. 5. Cook your pasta until al dente. While the pasta cooks, place a large mug or glass 16 oz measuring cup beneath your strainer in the sink. You will use this to catch pasta water as you drain it. 6. Drain your pasta, ensuring that you reserve at least 1.25 cups of pasta water. Return pasta to the pot. 7. Add 3/4 cup pasta water to the miso and butter and stir until melted. Add the miso butter combination to your pasta as well as 1 cup parmesan and stir vigorously to combine. Add an additional 1/2 cup of pasta water to make it extra saucy . Simmer over low if needed to help it all come together. 8. Add a decent amount of freshly ground black pepper, the lemon juice, and remove from heat. 9. Separate into 4 bowls and top with the furikake breadcrumbs, scallions, and more parmesan if needed.
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Post by Critical on Mar 24, 2024 22:54:12 GMT
This is the recipe I made last night. I didn't add the oil from the sun dried tomatoes. I added it the first time I made the recipe and it didn't add anything. Next time, I'll use that oil instead of olive oil at the beginning of the recipe. IMO, it doesn't need that much oil. It was super filling and great left over (had some for lunch). I love her recipes because they're often "no waste" (or at least low waste), meaning they call for a whole onion, a whole package of pasta, etc....you don't have things left over.
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Post by Critical on Apr 12, 2024 6:45:00 GMT
I've been craving chocolate chip cookies for at least a month. I tried making a healthier baked oatmeal version with banana and oats and...meh. Not satisfying.
I found this recipe tonight and it is excellent. Totally scratched the itch and it was pretty easy too. NOT healthy - lots of butter and sugar - but it was really yummy. IMO, the brown butter really makes the difference. Calling it "single serve" isn't quite the truth. It makes two very large cookies, or probably four medium-sized ones. (I think that's a typo in the instructions about how many cookies you can make) bromabakery.com/single-serve-chocolate-chip-cookie/
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