French Onion Chicken                                          

 

        Prep Time: 15 minutes Cook Time: 1 hour 35 minutes Total Time: 1 hour 50 minutesServings: 4

 

       Moist and tender chicken braised in a french onion soup like sauce and topped with plenty of melted     cheese.

 

       ingredients

• 3 tablespoons butter

• 2 pounds onions, sliced

• 2 cloves garlic, chopped

• 1 teaspoon thyme, chopped

• 2 tablespoons flour

• 2 cups beef broth or chicken broth

• 1 tablespoon olive oil

• 1 pound chicken breasts or thighs (optionally boneless and skinless)

• salt and pepper to taste

• 1 tablespoon balsamic vinegar

• 2 tablespoons Dijon mustard

• 1 cup gruyere, grated

 

       directions

1. Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.

2. Add the garlic, thyme and flour and cook for another minute while stirring.

3. Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.

4. Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.

5. Add the remaining cup of broth to the pan, deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.

6. Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes.

7. Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.

                                                                                                                                                                                                                                                                    

 

 

 

 

 

 

 

   SESAME NOODLES                                                

 

           This easy sesame noodles recipe can be made in just 15 minutes, and can be served either warm or      cold. It's also great with some extra veggies or proteins mixed in!

 

     PREP: 5 MIN COOK: 15 MIN TOTAL: 20 MIN

 

     INGREDIENTS:

 

• 1 pound (16 oz.) linguine or spaghetti (I use whole-wheat)

• 1/4 cup soy sauce

• 3 cloves garlic, minced

• 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)

• 2 tablespoons rice vinegar (or red wine vinegar)

• 1 tablespoon sesame oil

• 1 teaspoon vegetable or canola oil

• 1/2 teaspoon sriracha or hot chili oil

• 1/2 cup thinly-sliced green onions

• optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper

 

     DIRECTIONS:

      Cook pasta al dente according to package instructions in a large pot of generously salted water.

   Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil,        and sriracha (or hot chili oil). Whisk until combined. When the pasta is ready, drain it. Then                            immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the      dressing. Serve immediately, topped with extra garnishes if desired.

 

    Source: gimmesomeoven

 

 

 

 

 

    Grilled Steak Pinwheels                                      

 

       Makes: 4 servings

 

        Ingredients:
     1 1/2 pounds flank steak
     olive oil, salt, and pepper (to taste)
     6-8 ounces sliced prosciutto, ham, bacon, or salami
     6-8 ounces sliced provolone, Swiss, or mozzarella
     optional: fresh spinach, arugula, basil, scallions, sundried tomatoes, or roasted red peppers

 

     Directions:
1. Place steak, with the grain running vertically, on a plastic wrap-covered cutting board.

2. Using a sharp knife, butterfly the steak so that it opens up like a book. Cover the top of the steak with      a double thickness of plastic wrap and pound until it’s 1/4″ thick. Remove wrap and discard. Rub the        entire steak with a little olive oil and season with salt and pepper. Layer the steak with the prosciutto,      followed by the provolone (and your other fillings, if using).

3. Turn the steak 90 degrees so that the grain is now running horizontally. Starting with the short end        that’s closest to you, tightly roll up, pressing down as you roll. Use baker’s twine to secure the roll, and    refrigerate until it’s ready to cook (up to one day ahead).

4. Preheat the grill to medium-high. Insert metal or bamboo skewers at 1-inch intervals (soak the                  bamboo skewers in water for 30 minutes prior to using). Slice the roll into 1-inch sections and place on    a grilling pan. Grill pinwheels until well-browned, 4-5 minutes per side. Remove skewers and serve.

 

     Source: babble

 

 

 

 

 

 

    CROCK POT HONEY-GARLIC CHICKEN          

 

       Ingredients

• 4 boneless, skinless chicken thighs

• 4 garlic cloves, minced

• ⅓ cup honey

• ½ cup ketchup (you can also use low-sodium ketchup, if available)

• ½ cup low sodium soy sauce

• ½ teaspoon dried oregano

• 2 tablespoons fresh parsley

• ½ tablespoon toasted sesame seeds

 

       Instructions

1. Arrange chicken thighs on the bottom of your slow cooker; set aside.

2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

3. Pour the sauce over the chicken thighs.

4. Close with a lid and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.*

5. Remove lid and transfer chicken to a serving plate.

6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.

7. Serve

 

        Notes

       *165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and       dark meat.

       Source: diethood