Stuff by Tammy
Making delicious foods and loving life!

Lemon Ginger Halibut

Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017

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This halibut marinated so well you almost don't need the sauce, though it was also pretty amazing. The whole recipe was completed in about 45 minutes including the marinating time.

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Honey Mustard Salmon

Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017

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This salmon has a sweet and crunchy toppings that is wonderful.

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Marinated Tuna Steaks

Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017

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This marinade looks complicated with the so many spices but its not hard and it is so worth the effort.

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Beef and Broccoli

Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017

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I started making this when we lived far up north. I was craving good Chinese food so made some of my own.

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Mustard and White Wine Braised Chicken

Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017

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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

1. Heat oven to 375F. Heat oil in a large cast iron frying pan over medium-high heat.
2. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
3. Transfer chicken to a plate; set aside.
4. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes.
5. 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.
6. 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.
7. Transfer chicken to a serving platter and keep warm.
8. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
9. Spoon sauce over chicken; serve with roasted root veggies.

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