Crispy Brussels Sprouts with Broccolini, Bacon and Pine Nuts

INGREDIENTS:
 3-4 large handfuls baby Brussels sprouts
 6 rashers free-range bacon, finely chopped into small pieces
 2 bunches broccolini, florets and stalk into small pieces
 1 cup pine nuts
 1 lemon
 Sea salt and freshly ground black pepper
 Olive oil
Directions:
 1.Bring a large pot of salted water to the boil over high heat. Add the sprouts and boil for 2-3 minutes, drain and plunge sprouts into a bowl of iced water.
 2.Repeat the process with a second pot, add in the broccolini and boil for 2-3 minutes before again draining and plunging into a large bowl of iced water.
 3.Dry fry pine nuts in a large frying pan over medium heat for 5 minutes, tossing often to avoid burning, when nuts are golden brown, remove from heat and set aside.
 4.Return frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on paper towel.
 5.Using the same frying pan, heat 1-2 tablespoons olive oil then drain sprouts and broccolini and toss in the sprouts and broccolini, toss in the pan a few times and cook for a few minutes to crisp up, add the bacon and toasted pine nuts toss all together then squeeze over the juice and zest of one lemon.
 6.Season generously with sea salt and freshly ground black pepper.
 7.Serve hot.

Crispy Brussels Sprouts with Broccolini, Bacon and Pine Nuts

INGREDIENTS:
3-4 large handfuls baby Brussels sprouts
6 rashers free-range bacon, finely chopped into small pieces
2 bunches broccolini, florets and stalk into small pieces
1 cup pine nuts
1 lemon
Sea salt and freshly ground black pepper
Olive oil

Directions:
1.Bring a large pot of salted water to the boil over high heat. Add the sprouts and boil for 2-3 minutes, drain and plunge sprouts into a bowl of iced water.
2.Repeat the process with a second pot, add in the broccolini and boil for 2-3 minutes before again draining and plunging into a large bowl of iced water.
3.Dry fry pine nuts in a large frying pan over medium heat for 5 minutes, tossing often to avoid burning, when nuts are golden brown, remove from heat and set aside.
4.Return frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on paper towel.
5.Using the same frying pan, heat 1-2 tablespoons olive oil then drain sprouts and broccolini and toss in the sprouts and broccolini, toss in the pan a few times and cook for a few minutes to crisp up, add the bacon and toasted pine nuts toss all together then squeeze over the juice and zest of one lemon.
6.Season generously with sea salt and freshly ground black pepper.
7.Serve hot.

(Source: )

Quick Lime Cilantro Chicken

Ingredients
Boneless Chicken, 3 breasts 
Limes, 3 or 4 
Garlic, 4 to 6 cloves 
Olive Oil 
Cumin 
Cayenne or Chili Powder 
Cilantro, 1/4 cup, snipped 
Avocado, optional

Instructions
1.Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table.
 2.Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster.
 3.Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.
 4.Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
 5.Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
 6.Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
 7.Remove the chicken to a bowl or platter and sprinkle it with cilantro.

Quick Lime Cilantro Chicken

Ingredients
Boneless Chicken, 3 breasts
Limes, 3 or 4 
Garlic, 4 to 6 cloves
Olive Oil
Cumin
Cayenne or Chili Powder
Cilantro, 1/4 cup, snipped
Avocado, optional

Instructions
1.Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table.
2.Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster.
3.Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.
4.Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
5.Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
6.Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
7.Remove the chicken to a bowl or platter and sprinkle it with cilantro.

Ingredients:
6 medium boneless skinless chicken breat halves
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
hot cooked rice or pilaf (optional)

Directions:
Place each chicken breat half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4-1/8” thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breats with lemon pepper.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.

Ingredients:
6 medium boneless skinless chicken breat halves
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
hot cooked rice or pilaf (optional)

Directions:
Place each chicken breat half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4-1/8” thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breats with lemon pepper.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.

Ingredients:
12 oz Green Beans, Trimmed (make sure they are dry)
2 tsp Olive Oil
Kosher Salt and Fresh Cracked Pepper to Taste
1/4 tsp Garlic Powder
1 1/2 tbsp Shredded Parmesan

Directions:
Preheat the over to 425. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle olive oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Ingredients:
12 oz Green Beans, Trimmed (make sure they are dry)
2 tsp Olive Oil
Kosher Salt and Fresh Cracked Pepper to Taste
1/4 tsp Garlic Powder
1 1/2 tbsp Shredded Parmesan

Directions:
Preheat the over to 425. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle olive oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Fried Egg Sandwich

Ingredients:
1-2 Strips Applewood Smoked Bacon
2 Pieces of Your Favorite Bread
Chipotle Aioli
A Few Thin Slices of Gruyere Cheese
1 Egg
Small Handful of ArugulaDirections:
In a small sauté pan over medium-high heat, cook the bacon until it’s crispy.  Set it aside on a paper towel to drain.
Toast or grill the bread and then spread each slice with the Chipotle Aioli.
Place the bottom slice of bread on foil and put the Gruyère slices on top.  Place this under the broiler just until the cheese melts.  Set aside.
In the same sauté pan where you cooked the bacon, fry the egg. Over medium-low heat, crack the egg into the pan, sprinkle it with salt and pepper and cook to the the desired doneness.  Set aside.
Add a small handful of arugula to the top of the melted cheese and top with the egg and the top piece of bread.

Fried Egg Sandwich

Ingredients:
  • 1-2 Strips Applewood Smoked Bacon
  • 2 Pieces of Your Favorite Bread
  • Chipotle Aioli
  • A Few Thin Slices of Gruyere Cheese
  • 1 Egg
  • Small Handful of Arugula
Directions:
  1. In a small sauté pan over medium-high heat, cook the bacon until it’s crispy. Set it aside on a paper towel to drain.
  2. Toast or grill the bread and then spread each slice with the Chipotle Aioli.
  3. Place the bottom slice of bread on foil and put the Gruyère slices on top. Place this under the broiler just until the cheese melts. Set aside.
  4. In the same sauté pan where you cooked the bacon, fry the egg. Over medium-low heat, crack the egg into the pan, sprinkle it with salt and pepper and cook to the the desired doneness. Set aside.
  5. Add a small handful of arugula to the top of the melted cheese and top with the egg and the top piece of bread.
Chipotle Popcorn Chicken


Ingredients:
3 Chicken Breasts, Boneless, Skinless
½ Cup Chipotle Peppers in Adobo Sauce, Chopped Finely
1 Cup Buttermilk
1 Egg
2 Tbsp Cornstarch
Salt and Pepper to Taste
Panko Breadcrumbs
Oil for FryingDirections:
In a bowl whisk together buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.
Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge.
Pour some panko breadcrumbs in a shallow plate.
Heat the oil in a large skillet.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.

Chipotle Popcorn Chicken

Ingredients:
  • 3 Chicken Breasts, Boneless, Skinless
  • ½ Cup Chipotle Peppers in Adobo Sauce, Chopped Finely
  • 1 Cup Buttermilk
  • 1 Egg
  • 2 Tbsp Cornstarch
  • Salt and Pepper to Taste
  • Panko Breadcrumbs
  • Oil for Frying
Directions:
  1. In a bowl whisk together buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.
  2. Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge.
  3. Pour some panko breadcrumbs in a shallow plate.
  4. Heat the oil in a large skillet.
  5. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Bacon and Egg Crescent Squares
This is good but so filling! I could see making this into 4: if you do two, make sure you do it on a lazy day where you don’t plan on doing ANYTHING!

Ingredients:
1 Can Pillsbury Crescents
4 Eggs
Pre-cooked BaconDirections:
Unroll the dough, separating it right down the center to create two large squares. Pinch the perforations together to create a seamless base for your recipe, then fold up the edges slightly to create a tiny wall that keeps your eggs from dripping down the edge of the pan.
Crack two eggs right inside each square of your Crescents. Sprinkle with Parmesan, add a smidgen of salt and pepper.
Lay some pre-cooked bacon strips on top.
Bake in your preheated oven until the dough is golden brown and you’ve got an egg cooked to your preference.
Sprinkle with basil just before serving.

Bacon and Egg Crescent Squares

This is good but so filling! I could see making this into 4: if you do two, make sure you do it on a lazy day where you don’t plan on doing ANYTHING!

Ingredients:
  • 1 Can Pillsbury Crescents
  • 4 Eggs
  • Pre-cooked Bacon
Directions:
  1. Unroll the dough, separating it right down the center to create two large squares. Pinch the perforations together to create a seamless base for your recipe, then fold up the edges slightly to create a tiny wall that keeps your eggs from dripping down the edge of the pan.
  2. Crack two eggs right inside each square of your Crescents. Sprinkle with Parmesan, add a smidgen of salt and pepper.
  3. Lay some pre-cooked bacon strips on top.
  4. Bake in your preheated oven until the dough is golden brown and you’ve got an egg cooked to your preference.
  5. Sprinkle with basil just before serving.
Olive Oil, Garlic, Chives and Romano Cheese Mashed Potatoes
Ingredients:
2 lbs or 3 large potatoes, scrubbed, peeled and diced large
6 cups water (to boil the potatoes)
1 teaspoon salt (to add in boiling water to cook the potatoes)
4 cloves garlic, ends snipped and peeled
1/4 cup extra virgin olive oil
1/2 cup evaporated milk
1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
1 teaspoon fresh cracked black pepper
2 tablespoons chopped chives
salt (optional and according to taste)
Directions:
1. In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.
2. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth.
3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.
4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).
5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.

Olive Oil, Garlic, Chives and Romano Cheese Mashed Potatoes

Ingredients:

  • 2 lbs or 3 large potatoes, scrubbed, peeled and diced large
  • 6 cups water (to boil the potatoes)
  • 1 teaspoon salt (to add in boiling water to cook the potatoes)
  • 4 cloves garlic, ends snipped and peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 cup evaporated milk
  • 1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons chopped chives
  • salt (optional and according to taste)

Directions:

1. In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.

2. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth.

3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.

4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).

5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.

(Source: goddessofscrumptiousness)

Sriracha Roasted Cauliflower
Ingredients:

1/3 cup (80ml) olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Sriracha sauce, homemade or regular
1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
chopped cilantro, for garnish

Directions:
Preheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.
In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.
Gently add the cauliflower to the bowl and coat with the marinade.
Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.
Garnish with the cilantro and serve.

Sriracha Roasted Cauliflower

Ingredients:

  • 1/3 cup (80ml) olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Sriracha sauce, homemade or regular
  • 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
  • chopped cilantro, for garnish

Directions:

  1. Preheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.
  2. In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.
  3. Gently add the cauliflower to the bowl and coat with the marinade.
  4. Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.
  5. Garnish with the cilantro and serve.
Mustard-Herb Panko Crusted Chicken Breasts
Ingredients:
2/3 cup panko crumbs
1 tsp Italian seasoning
2 Tbsp fresh parsley, minced
1 1/2 Tbsp Parmesan cheese, grated
1 tsp fresh thyme, minced
2 (6 oz) chicken boneless, skinless chicken breasts
1/8 tsp salt and freshly cracked, pepper, to taste
3 Tbsp Dijon mustard
1 clove of garlic, minced
Cooking spray
Directions:
Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.
Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.
Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.

Mustard-Herb Panko Crusted Chicken Breasts

Ingredients:

  • 2/3 cup panko crumbs
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh parsley, minced
  • 1 1/2 Tbsp Parmesan cheese, grated
  • 1 tsp fresh thyme, minced
  • 2 (6 oz) chicken boneless, skinless chicken breasts
  • 1/8 tsp salt and freshly cracked, pepper, to taste
  • 3 Tbsp Dijon mustard
  • 1 clove of garlic, minced
  • Cooking spray

Directions:

  1. Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.
  2. Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.
  3. Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.