Month: October 2019

Serves 5. This dish can be prepared as sliders or over a bed of rice or couscous. Ingredients: 5 boneless skinless chicken thighs 5 Brioche buns ( if sliders) 2 cups rice or 1 cup couscous (if served over) 1 large red onion, medium diced 4 cloves – garlic, minced 5 sprigs – fresh Thyme… Continue reading Chicken with Maple Glazed Habenero

Recipe modified from Blue Apron 1 lb – ground Pork 2 TBSP – Olive Oil 1 Habenero pepper 2 oz – tequila 2 TBSP – Chili Black Bean Sauce 1 TBSP – grated Ginger 4 radishes ½ cup – White wine Vinegar 2 TBSP – Mayonnaise 12 Brioche slider buns Directions: Cut the each habenero… Continue reading Sliders, Ginger Pork

5 1/2 cups low-sodium chicken broth 1/2 oz dried porcini mushrooms 1/2 stick unsalted butter 2 cups chopped onion 2 garlic cloves, minced 1 1/2 cups arborio rice 2/3 cup dry white wine 1/2 cup frozen peas 2/3 grated Parmesan cheese Salt Pepper Simmer broth. Add porcini mushrooms and let rest until tender (~5 minutes).… Continue reading Risotto

Makes 5-6 bowls Play with the ratios for ingredients as much as you like, all up to preference. 1 lb Smoked sausage A little olive oil 2 medium yellow onions, diced6 Cloves garlic, crushed2 lb Chicken thighs 1 lb Lentils48 oz Chicken stock28 oz Diced Tomatoes1/2 tsp sugar1 Tablespoon Thyme2 tsp hot sauce1 Tablespoon red… Continue reading Sausage Chicken and Lentil Soup