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Monthly Archives: October 2019

Honey Lemon Sheet-pan Chicken

1.5 lbs Chicken tenders
Flour
1 cup Plain breadcrumbs (Panko)
1/2 cup Parmesan, grated + more for sprinkling
1 tsp Dried Parsley
1/2 tsp Garlic Powder
3 Lemons, juiced (split 5 TBSP and 6 TBSP)
2 tsp Lemon zest (split half and half)
11 TBSP Butter, melted (split 5 TBSP and 6 TBSP)
Asparagus
Broccoli
6 TBSP Olive Oil
6 TBSP Honey

Instructions:

  • Dredge the chicken in flour then chill in the fridge for 20 mins
  • Preheat oven to 400 F
  • Breadcrumb mixture: In a bowl, combine 1 cup Breadcrumbs, 1/2 cup Parmesan, 1 tsp Dried Parsley, and  1/2 tsp Garlic Powder.
  • Lemon Butter mixture: In a separate bowl, combine 5 TBSP lemon juice, 1 tsp Lemon Zest, and 5 TBSP Melted Butter. Reserve 4 TBSP of this mixture in a separate bowl for the vegetables.
  • Dip the floured chicken into the Lemon Butter mixture, then into the Breadcrumb mixture. Arrange chicken tenders down the center of a baking sheet so they are close, but not touching.
  • Bake in the oven for 10 minutes.
  • Remove from the oven and flip the chicken. Add Asparagus and Broccoli to the sides of the baking sheet. Spoon the reserved Lemon Butter over the vegetables then toss them in the mixture. Top veggies with Parmesan cheese.
  • Bake in the oven for another 10-15 minutes until chicken is cooked through and veggies are done.
  • Sauce: Meanwhile, mix together remaining 6 TBSP Lemon juice, 1 tsp Lemon zest, 6 TBSP Melted Butter, 6 TBSP Olive Oil and 6 TBSP Honey.
  • Spoon sauce over chicken, vegetables, and sides when serving. Serve with rice or roasted potatoes

French Onion Stew

Ingredients

  • 2 lbs onions, peeled and sliced
    • Use a variety: Vidalia, yellow, white, red, shallot, etc
  • Butter
  • 2 teaspoons balsamic vinegar
  • 2 lbs boneless, skinless chicken thighs, cubed and rubbed with salt, pepper, and ground thyme
  • Splash of red wine
  • 3 cups beef bone broth
  • 1/2 cup flour
  • 1 cup shredded Gruyere
  • 1 baguette, sliced

Method

  1. Melt 3-4 tablespoons of butter, add onions and a pinch of salt in a Dutch oven. Caramelize, stirring frequently, for 1-2 hours.
  2. Meanwhile, sauté chicken in butter until well-browned. Drain and set aside.
  3. After caramelized, add balsamic vinegar to onions.. Be careful not to deglaze pan, if possible. Remove onions from pan and set oven to 350F.
  4. Deglaze pan with a splash of red wine. Add another 3-4 tablespoons of butter and melt. Add flour, whisk into a blond roux.
  5. Add bone broth a little at a time, whisking constantly. KEEP SMOOTH. Adjust flavor with salt and pepper and ground thyme as desired.
  6. Add chicken and onions. Mix thoroughly. Top with cheese.
  7. Bake until cheese is golden brown.
  8. Put baguette slices into bowls. Spoon stew over the top.

Pressure Cooker Pork Chops

Ingredients

  • Bone-in pork chops
  • Olive oil
  • Salt and pepper
  • Onion, chopped
  • 2 garlic cloves, minced
  • Splash of red wine
  • 1 envelope Ranch Dressing mix
  • 1 envelope Brown Gravy mix
  • 1 can Cream of Chicken soup
  • 2 cups beef broth
  • Cornstarch for thickening

Method

  1. Rub chops in salt and pepper. Sear in oil until browned. Set aside.
  2. Sauté onion and garlic until softened.
  3. Deglaze with red wine.
  4. Add dry mixes, cream of chicken, and beef broth. Blend thoroughly. Add chops.
  5. High pressure, 10 minutes. Natural release, 10 minutes, then quick release.
  6. Remove chops. Thicken sauce with cornstarch slurry.
  7. Serve over potatoes/corn.