Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
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Blend the vinegar,
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garlic,
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oregano,
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1 teaspoon of salt,
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and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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Toss the baby greens, bell pepper,
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olives,
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and cheese
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with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
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Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
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Directions

For the salsa: Peel and trim the ends from each orange.
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Using a paring knife, cut along the membrane on both sides of each segment.
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Free the segments and add them to a medium bowl.
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Add the olive oil,
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lemon juice,
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cilantro,
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scallions,
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mint,
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capers,
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orange zest, lemon zest,
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and red pepper flakes.
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Toss lightly
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and season with salt and pepper,
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to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
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Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Chicken Cacciatore

This is one of my go to recipes! I LOVE IT! It’s yummy and easy to make (I think). And the leftovers are EVEN better! Also the recipe calls for wine! I love recipes that call for wine! You KNOW they are good if they have wine in them!

On this day one year ago I made:

Spicy Dr. Pepper Pork 

Caprese Salad 

Basil Chicken in coconut curry sauce 

Recipe

6 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
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1 onion, chopped
3 garlic cloves, finely chopped

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3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
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Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
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Dredge the chicken pieces in the flour to coat lightly.
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In a large heavy saute pan, heat the oil over a medium-high heat. (I added butter too, Butter= Flavor)
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Add the chicken pieces to the pan
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and saute just until brown,
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about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
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Add the bell pepper, onion and garlic to the same pan and saute over medium heat
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until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine
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and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice,
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broth,
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capers
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and oregano.
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Return the chicken pieces to the pan
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and turn them to coat in the sauce.
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Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken,and serve.

I served mine with wild rice
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Roasted Asparagus Wrapped in Prosciutto

Been looking online at all the recipes on The Cooking Channel and found this recipe. You know I love Giada De Laurentiis, I have made many recipes by her and I am never disappointed and I wasn’t disappointed with this one either…

1 pound asparagus (about 19 stalks), trimmed
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1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature
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Turkey Milanese

recipe

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
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2 cups Italian-seasoned bread crumbs
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1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
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2 cups (10 ounces) cherry tomatoes, halved
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1 (2-ounce) block Parmesan
Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs
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and then into the bread crumbs to coat.
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Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through,
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2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
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Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
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Time to eat!
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Roman-style Chicken

Recipe

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones (I used all thighs in this dish)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
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3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken
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until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
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Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs.
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Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil.
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Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
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If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

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Chicken Scallopine with Sage and Fontina Cheese

Hello There! Did you miss me? I haven’t posted for a few day! you know you missed me!

Well the reason I haven’t posted is Normy and I got a new couch, I had some cupcakes orders, two interviews and lots going on! So I am busy! YAY for being busy! I LOVE being busy! Love to GO, GO, GO, GO!

So I MUST show you our new couch as it is so soft and comfy!

Here’s Before:

And After:
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Normy LOVES it:
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It’s SO darn comfy, You could sleep on it! It was so comfy that I didn’t want to make dinner and get up from the coziness from the couch!

But I did and this is what I made:

recipe

6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 sage leaves
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3 ounces grated fontina cheese
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3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole San Marzano tomatoes
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1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Special Equipment: toothpicks

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper.
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Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.
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Roll up the chicken and seal with one or two toothpicks.
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Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes.
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Add the chicken.
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Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
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Remove the chicken from the pan.
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Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

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Chicken Piccata

I found a new blog that I LOVE…My baking Addiction She mainly bakes but she also makes other stuff and I found this recipe. Her name is Jamie as well (what a great name) and she spells it the same way I do! I have always wanted to make this recipe…I love Lemons, garlic and capers, and white wine put them all together and you got you a yummy meal!

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 clove minced garlic
1/3 cup fresh lemon juice
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1/2 cup chicken stock
1/2 cup white wine
2 tablespoons brined capers, rinsed
1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper.
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Dredge chicken in flour
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and shake off excess.
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2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
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When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Immediately add minced garlic
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to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Serve on top of angel hair pasta if desired.
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Normy is ready to eat!
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Chicken Adobo

My 3 favorite chefs on The Food Network are  Ina Garten

then Tyler Florence and then Giada de Laurentiis 

Love Ina because her and I cook a lot the same and I use a lot of the brands and ingredients she uses. She is snooty and always says use “good” olive oil, or use homemade chicken stock. I think that stuff is important too and makes things taste all that much better.

Love Tyler because pretty much all his recipes are things I LOVE and his recipes are YUM. When he cooks on The Food Network I am always like OMG that looks so good.

Giada kind of gets on my nerves. I love her food and have had many of her recipes and they are great. I just don’t like how she explains stuff sometimes. She uses her hands too much and she like gets into it a little too much…(Normy likes her because sometimes she wears a low-cut shirt and he likes to look at “the girls”)

Got this recipe from Giada. She’s so pretty and I think she makes great, easy, tasty food. I made dinner a little early when I made this as Normy and I have starting taking dance classes on Friday nights! I suck at dancing. I have always wanted to be a better dancer and not be so self conscience when getting out on the dance floor. So Normy got me dancing lessons for my birthday. So we are learning how to Merengue…We will see how I do. Normy pretty much already knows what he is doing because well he’s latin its in his blood to shake those hips and butt!

Marinade:
1 cup white wine vinegar
1 cup soy sauce
1/2 cup light brown sugar
4 cloves garlic, crushed
3/4 teaspoon crushed red pepper flakes
2 dried bay leaves
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12 chicken drumsticks (I cut the recipe in half, as Normy and I can’t eat 12 drumsticks, so I did it for 6, and cut everything in 1/2)
2 cups low-sodium chicken broth
3 tablespoons arrowroot
2 tablespoons fresh lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Lime wedges

For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
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Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
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Place the chicken and marinade in a large, high-sided skillet or Dutch oven
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and add the chicken broth.
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Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter.
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Discard the bay leaves and garlic cloves.
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Whisk the arrowroot
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and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.
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Mushroom Parmesan

Wanted something different tonight. So I found this recipe. I LOVE Mushrooms! I eat them 2-3 times a week sometimes! Whoever thought a fungus could be sooo good! (I think this was an ugly dish, I don’t much care for the pictures I took)

Recipe

  • 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
  • 4 to 6 portobello mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup marinara sauce (store-bought or homemade) (I made my own) recipe
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan
  • 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.