Super delicious recipe which I prepared for Valentine day together with a few side dishes.
I made the double quantity (we were 3 of us) and to the dish I added one extra onion sliced (prepared with the the shallots) and in the oven I also placed an onion (not completely sliced through) to make a flower.
After roasting the meat, I placed it in the oven at 80°C so that I could finish to prepare the veggies and I knew that I have plenty of time and the meat will still not overcook before slicing it.
The sauce was great and this together with meat was great combo!
- 2 Tbspextra virgin olive oil
- 10 ozcenter-cut beef tenderloin
- kosher salt, to taste
- ground black pepper, to taste
- 1 largeshallot, peeled and chopped
- 1/2 cred wine (whatever you’re drinking)
- 2 Tbspunsalted butter, chilled
This is an outstanding recipe which we enjoyed very much. I write here my notes as I lightly changed the steps.
Combine chicken, dry thyme and salt in a bowl. Let sit 15 minutes. Fry the chicken with 1/” teaspoon olive oil on all sides until done (this takes about 15 minutes). Place the chicken in the oven at 70-80 °C.
Dissolve the fond with the broth and place this mixture in the cup again.
Fry the onion in the butter until translucent, add the vinegar and after 1 more minutes give the broth back to the pan.
Add the figs stir and let simmer until reduced to half quantity.
In the min-time slice the chicken breast.
Serve the chicken with the fig sauce and top with the fresh springs-
- 4 boneless skinless chicken breasts
- 1 1⁄2 tablespoons dry thyme leaves, divided
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon olive oil
- 1⁄2 cup chicken broth
- 1 tablespoon butter, or olive oil
- 3⁄4 cup onion, sliced
- 1⁄4 cup balsamic vinegar
- 2 teaspoons soy sauce
- 1⁄2 cup dried fig, quartered
- fresh thyme (or savory) springs for topping and garnishing
Source: http://www.geniuskitchen.com/recipe/chicken-with-balsamic-fig-sauce-205885 by karen
This recipe is wonderful. Marinate, coat , bake (10 -12 min by 220°C) and enjoy!
- 12 jumbo shrimp ( 10 to 12 per lb)
- 2 tablespoons olive oil
- 1 clove minced garlic
- salt and pepper
- 1/2 cup unseasonned breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons melted butter
to serve with
Source: http://www.geniuskitchen.com/recipe/jumbo-shrimp-parmesan-42169 by Marie
At least 5 stars for this recipe!
For the marinade I used the ingredients as described and for the soy sauce I used the salted Indonesian one.
I made the same quantity of marinade, but we were only 2 today, so I used 2 chicken breasts.
After marinating about 2 hours I grilled the meat and I boiled the marinate to make it save again.
I placed the almost done breast in a mold with the marinade in the oven at 80°C until my husband arrived (about 30 minutes). For serving I topped the meat with green onions and chopped red pepper.
The chicken was amazing good and so soft. A real must to try!
1 tspcrushed red pepper flakes
1 Tbspfresh ginger, peeled and grated
1 Tbsplow-sodium soy sauce
4boneless, skinless chicken breast halves (4 oz. each)
An incredible combination of flavors and a healthy chicken dish! A real keeper!
- 3 pounds eggplant (2 medium aubergines eggplants)
- 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4×4 cm, 1.6” x 1.6” chunks, 700 gr)
- 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
- 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
- 1 yellow onion (medium onion, coarsely chopped)
- 3 tablespoon olive oil
- Salt and ground black pepper, to taste
- FOR THE CHICKEN MARINADE
- 4 to 6 garlic cloves, finely chopped
- 30 ml yogurt (plain whole milk, 2 tablespoons)
- 1/2 tablespoon tomato paste
- 1 1/2 teaspoons cumin
- 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
- 1 teaspoon red pepper flakes
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil (to sauté the marinated chicken)
- FOR THE SAUCE
- 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
- 1/2 teaspoon tomato paste
- 1 1/2 cups water
Source and recipe description: http://www.recipezazz.com/recipe/turkish-eggplant-kebab-with-yogurt-marinated-chicken-patlicanli-kebap-oven-style-26435 by: ForeverMama
Lovely Turkish gratin with mint, this made a complete dinner yesterday! I love börek/boureki and this version includes a lot of ingredients, but it is really easy to be prepared and the result is wonderful even without phyllo pastry!
The mint is very important and the topping (especially the pine nuts) give to the gratin a great look, nice flavor and wonderful texture.
I’ve reduced the quantities of the egg mixture from 6 to 4 as well spelt flour from 3/4 cups to 1/2 cup.
- 1 large onion, sweet
- 1/3 cup fresh mint leaves
- 2 tbsp extra virgin olive oil
- 2 large garlic cloves, crushed
- 1 lemon, finely grated rind
- 500g zucchini, grated, excess moisture removed
- 225g haloumi, shredded
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 6 large eggs
- 125g (3/4 cup) spelt flour
- 1 tsp baking powder
Source and recipe description: https://www.justapinch.com/recipes/side/side-casserole/zucchini-and-cheese-bake.html By Baby Kato @BabyKato
This recipes is very similar to a curry and the rich sauce comes perfect with the Ethiopian bread Injera. I’ve prepared the Berebere spice mix in advance and I discovered how delicious its this with chicken! For serving I’ve topped the dish with some fresh chives and a pinch Berbere spice mix.
- 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
- 2 Tbsp ghee
- 2 medium yellow onions, chopped
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp turmeric
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 2 Tbsp berbere (or to your liking)
- 1 Tbsp smoked paprika
- 1 c water
- ground black pepper
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/chicken-stew-ethiopian-style.html?r=12%F0%9F%98%98 By Daily Inspiration S @DailyInspiration
Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.
Very quick and super tasty recipe.
I’ve roasted the meat in the marinade and added the other igredients. I scaled down the recipe for 2 serving and I reduced the orzo to 1/2 cup, but I kept the broth quantity to 1 1/2 cups. I finished the dish with sliced preserved lemon and WOW! That was so good!
- 1 chicken breasts, boneless and skinless
- 1/1 cup of jarred marinated artichoke hearts
- 1 1/2 c chicken stock (or equivalent water plus chicken bouillon)
- 1/2 tsp red pepper flakes, or to taste
- 2 Tbsp lemon juice
- 1/2 cup orzo pasta
- 1/2 Tbsp capers
- salt and pepper to taste
- sliced preserved lemons for topping
- parsley for topping
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/mediterranean-artichoke-chicken-with-orzo.html?r=9 by By Carolyn Haas @Linky1
WOW! This was a great hit and the preparation was very simple. I placed raw zucchini (I skipped the peas and carrots) slices around the chicken as I was broiling it and then I added the other ingredients (ham, tomatoes sauce and mozzarella) and finished to cook this great dish.
- TOMATO SAUCE
- 1 teaspoon oil (olive oil)
- 1 brown onion (finely chopped)
- 1 garlic clove (minced)
- 1 can (400 gram) tomatoes, chopped (no-added-salt)
- 2 (200 grams) boneless skinless chicken breasts (trimmed of fat and sliced to make 4 flat thin fillets)
- 40 grams all-purpose flour (plain, 1/4 cup)
- 2 tablespoons fat-free milk
- 2 egg whites (from 50 grams eggs) + some Dijon mustard
- 90 grams dry breadcrumbs (wholemeal 1 cup)
- Olive oil flavored cooking spray
- 1 teaspoon granulated sugar I’ve skipped this
- 1/4 cup fresh basil (shredded)
- 4 ham slices (shave thin) I’ve used chicken ham
- 80 grams mozzarella cheese (1/2 cup 35% reduced-fat grated)
- ON THE SIDE
- 2 large zucchini (steamed to serve) I’ve broiled them with the chicken
- 300 grams peas (sugar snap, trimmed, steamed to serve) I’ve skipped this
- 3 large carrots (sliced, steamed to serve) I’ve skipped this
Source and recipe description: http://www.recipezazz.com/recipe/chicken-parmigiana-15218 by I’mPat