Honey Mustard Chicken

Ingredients

• 8 chicken thighs, skin removed
• 2 tablespoons butter
• 1 shallot, thinly sliced (or red onion)
• 2-3 garlic cloves, minced
• 1 cup apple cider vinegar
• ½ cup chicken broth
• 2 tablespoons honey
• 2 tablespoons yellow mustard
• 2 tablespoons sour cream

Instructions

1. In a large skillet, over medium-high heat, melt your butter
2. Add chicken thighs, and cook for about 5 minutes on each side, until browned. It doesn't need to be cooked through yet, just sear it. Remove chicken and set aside.
3. Bring the heat down to medium and add shallots and garlic. Saute until tender, about 2 minutes.
4. Add vinegar, chicken broth, honey, and mustard to the skillet, and stir to combine.
5. Add chicken thighs back to the skillet in the sauce. Cover and simmer for about 20 minutes, until chicken in cooked through.
6. Remove from heat and stir in the sour cream.
7. Serve warm.

Original recipe from: The Gracious Wife

Serves: 4-8

Cherry Chocolate Chip Ice Cream (Ben & Jerry's - Modified)

INGREDIENTS
1⁄4 cup shaved semisweet chocolate
1⁄4 cup fresh bing cherries, halved and pitted (if using canned cherries, be sure to drain the syrup)
2 large eggs
3⁄4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

1-2 oz of Maraschino Cherry juice (for color and flavor)

DIRECTIONS
Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Vietnamese Chicken Salad

Ingredients

• 2 cups white cabbage

• 1 cup red cabbage

• ½ cup thinly cut carrots

• 2 tbsp shallots, thinly sliced

• ⅓ cup peanuts or cashews

• ⅓ cup coriander/cilantro

• 1 large Granny Smith apple, chopped (or 1 medium grapefruit, peeled and cut in sections)

• ¼ cup sesame seeds (toasted)

• 1 chicken breast, cooked & shredded

Dressing

• ¼ cup sesame oil
• 2 lemongrass stalks, outer leaves removed and white part chopped finely
• 4 tbsp grated fresh ginger
• 1 tbsp tamari
• 1 tsp honey *
• 2 tbsp lime juice

Directions

1. Thinly slice the red and white cabbage, carrots and red onion and shred the chicken. Place in a bowl along with the peanuts, chopped coriander and sesame seeds
2. Add the chopped apple or grapefruit to the salad
3. Place the dressing ingredients in a hand mixer and blend. Drizzle over salad and toss. Enjoy!

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.

Indian Butter Chicken

1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
 Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed.

Directions:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. 

Garnish with the cilantro leaves.

(from Foodgawker & the New York Times)

Tahini and Roasted Walnut Oil Salad Dressing

1/2 c Tahini
1/2 c Roasted Walnut Oil***
1/2 c Water
1/4 c Soy Sauce
2 Tbsp Apple Cider Vinegar
2 Tbsp of Lemon juice
2 tsp of minced fresh garlic
2 tsp of minced fresh ginger


*** I bought a Trio pack from Trader Joe's that consists of Roasted Walnut Oil, Roasted Pistachio Oil, and Roasted Hazelnut Oil. You may use regular Olive Oil as a substitute.