Beef and Broccoli
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
I started making this when we lived far up north. I was craving good Chinese food so made some of my own.
Stuff by Tammy
Making delicious foods and loving life!
Seared Lemon Sole
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
Fish and citrus go really well together, in this recipe the flavours are combined to perfection.
Mustard and White Wine Braised Chicken
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Ingredients
2 tbsp. olive oil
2 lb. chicken breasts (You can use thighs and drumsticks)
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup whole grain mustard
1 tbsp. finely chopped thyme
Directions
- Heat oven to 375F. Heat oil in a large cast iron frying pan over medium-high heat.
- Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
- Transfer chicken to a plate; set aside.
- Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes.
- Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven.
- Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 70C.
- Transfer chicken to a serving platter and keep warm.
- Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
- Spoon sauce over chicken; serve with roasted root veggies.
Seafood Bisque
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
This is a good way to use leftover seafood. It is a smooth and creamy soup that is filling.
