Grilled lemon chicken and sweet peppers w/ feta couscous

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Ingredients:

Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Olive oil
Lawrys garlic salt
Grilling skewers

Start out by cutting up your breast into large chunks. Place chunks in zip lock bag, add oil, juice of 1 lemon, salt, pepper, and garlic salt. Marinate overnight.
Soak skewers for 30 minutes in water (if wooden) and run them through your chicken pieces and cut up peppers. Season one more time before placing on a hot grill. Cook until juices run clear and squeeze with fresh lemon juice one more time.

The couscous comes in a box and is super simple to make.

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Scallops seared in bacon fat, atop couscous with a lemon bacon butter reduction

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So I love cooking scallops, but hate eating them. Here is a little something I threw together last night.  Couldn’t find larger scallops to save my life. I prefer a larger scallop though. And they just come out better. Enjoy!

For the scallops:

1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

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For the sauce:

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

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Chicken with Basil Creme sauce

Tried this recipe out the other night. I was LEGIT! I will definitely be making it again.  Maybe ill add different elements to the sauce though. A definite must try guys!

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Ingredients

4 chicken breasts
flour (about 1/2 cup)
2 eggs (beaten)
3/4 cup bread crumbs (Italian)
3/4 cup panko bread crumbs
salt
black pepper
3 tbsps butter (can use 1 Tbsp more if needed) ? Tasty tip
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
1/4 cup fresh basil (chopped, I used 1 Tbsp. dried)
black pepper

Sauce:

1/2 cup chicken broth
1 cup heavy whipping cream
1 (4.0 ounce jar) sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
black pepper
Place eggs in a shallow bowl. Place flour in a shallow bowl.  In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
Coat chicken with flour.  Then dip in egg, then coat with breadcrumb mixture.
In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
Stir in the cream (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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Firecracker Shrimp and Salmon

So I was browsing around last night and came across this recipe for firecracker sauce. The sauce is on the spicy side, and has a very sweet finish to it. I love salmon, and I love shrimp, so I decided to do both. It came out so good! I also happened to be making bacon at the time, so I seared both in the left over fat. I highly recommend trying this out. I am posting the link to the recipe below.

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http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/

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Richard Sherman, Thugs, and Black Humanity

Right on. Good post

Olivia A. Cole

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Today I’m wondering what it takes for a black man to be regarded as human in America.

Today Richard Sherman is being lambasted for his animated post-game interview in which he dared to express emotion outside of the cubic centimeter men of color are allotted. A cornerback in one of the most physically demanding sports in the country—after a game in which bodies were injured and crushed; after a game that required players to be helped off the field—wins a critical game and has a microphone stuck in his face. He says what he says, and suddenly the nation is clutching its pearls, tutting and making pretend-concerned remarks about sportsmanship and graciousness. Today, Tom Brady criticizes Richard Sherman for his lack of “graciousness.” Today, Richard Sherman is being called a thug, and I’m wondering what that word really means.

Does it mean foul-mouthed? After all, Tom Brady was never called…

View original post 828 more words

Steak and Chicken Oscar

So here’s how it all turned out. I had a lot of fun challenging myself. The hardest part was making the béarnaise sauce. It requires a lot of attention to detail, and patience. Once again, I got everything at SPROUTS! These ribeyes are about 1 1/2 inch thick and were only $10! I posted the recipe in my first post. I highly recommend trying this out!

Steak Oscar
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Chicken Oscar
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Pan seared chicken breast
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Ribeyes
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Bearnaise
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Crab Meat
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Steak night

Steak night

Pan seared rib eye with parmesan smashed potatoes and asparagus.

Ingredients:

Steak (cut of your choice)
Asparagus Spears
Red baby potatoes
2 tbsp olive oil
1 tbsp butter
Kosher salt
Pepper
Parmesan cheese

Preheat your oven to 400 degrees first. Next,bring a pot of water to a boil and add your potatoes. Boil under tender and smash with the bottom of a glass. Next, drizzle the potatoes with olive oil, lightly salt and pepper, and sprinkle with parmesan. Roast for 15 minutes or until golden brown.

Next, get an oven safe pan very hot and heat your butter and oil. Generously salt and pepper your steak and sear on both sides for 3 to 5 minutes. Transfer the pan to the oven and cook to desired doneness (is that a word?).

No Fear

No Fear

Lately I’ve been going through a rough patch. I’ve had a few major life altering moves on my mind, but have been pretty apprehensive about it all. Yesterday I was scrolling around the internet, and came across this. I’m taking it as a sign. I hope this moves you like it did for me.

Valentines Day Dinner Idea

So for Valentines day this year, I am not trying to deal with all the crap that comes with going out. I will be cooking at home instead. I found this excellent recipe for Steak Oscar and cannot wait to try it out! Steak Oscar usually involves a nice thick cut of steak, asparagus, crab meat, and béarnaise sauce. For those of you staying in this year, check out this link!

oscarSteak Oscar Recipe