Marinated Tuna Steaks
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
This marinade looks complicated with the so many spices but its not hard and it is so worth the effort.
Stuff by Tammy
Making delicious foods and loving life!
Drunk Barbecue Chicken
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Matt makes these at the firehall and they're a huge hit.
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.
Rack of Lamb
Posted in /Cooking/Entrees/Lamb on Wednesday, March 29, 2017
At one point I wasn't a huge fan of lamb. This is the recipe that changed my world. I now think lamb is one of my favourite proteins.
Pot Roast
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This recipe is your family favorite traditional pot roast.
