Roasted Chicken Thighs with Mustard-Thyme Sauce

Courtesy of Cooking Light

Roasted Chicken Thighs with Mustard-Thyme Sauce

Ingredients
1 1/2 teaspoons olive oil
4 bone-in chicken thighs, skinned (about 1 1/4 pounds)
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons butter
1/4 cup chopped onion
1 teaspoon chopped fresh thyme
1/2 cup no-salt-added chicken stock (such as Swanson), divided
2 teaspoons flour
1/2 teaspoon Dijon mustard

Instructions
Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in a glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 1 1/2 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Recipe Tips
Gluten-Free Tip: Use gluten-free all-purpose flour.
Makes 2 servings (serving size: 2 thighs and 3 tablespoons sauce)

Steamed Broccoli - Mix 2 serving of steamed broccoli with 1 pat of butter, salt & pepper. Serve

Slow Cooker Asian Caramel Pulled Pork

Slow Cooker Asian Caramel Pulled Pork

Ingredients

4-5 lbs. pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil
Wet Rub
2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper

Slow Cooker Sauce
1/2 cup coconut milk
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirinmay substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch
1 cup hoi son sauce (or bbq sauce)

Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.
Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over pork.
Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.
Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.
Put hoi san sauce in pan and heat. Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour desired amount of sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired.
Serve with rice/veggies/etc

Medi Turkey Meatball Gyros Sandwich

https://www.ourlifetastesgood.com/2016/03/mediterranean-meatball-gyros-sandwich.html

Medi Turkey Meatball Gyros Sandwich

1 cup Greek yogurt
1/4 cup grated cucumber
1 teaspoon freshly minced garlic
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice
1 pound ground chuck
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
1 tablespoon freshly minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 cup finely diced cucumbers
1 cup finely diced tomatoes
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt & pepper to taste
4 Flatbreads

Instructions

Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.
Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground chuck, 1/4 cup dry Italian breadcrumbs, 1 large egg, 2 tablespoons chopped fresh flat-leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper.
Mix well to combine and then form into meatballs. I use a medium size scoop to get them uniform in size, or if I'm away from home I have even used a 1/8 measure cup to measure the meat and then roll into a ball. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.
While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish. Salt & pepper to taste.
When the meatballs are cooked through, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Broil for until lightly toasted on both sides. Remember to keep the oven door ajar when broiling and watch them closely so they don't burn!
To assemble, place about 4 meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad. Wrap up and enjoy!

Malfatti Pasta & Marinara

Malfatti Pasta & Marinara
Ingredients
2 bunch fresh spinach (about 10.5 oz/300 g)
36 oz fresh ricotta cheese (500 g)
4 eggs lightly beaten, preferably organic and free range
10 oz grated Parmesan, Parmigiana Reggiano, or Reggianito cheese (150 g)
Sea salt and freshly ground black pepper to taste
1/4 teaspoon ground nutmeg (or to taste)
6 oz “00” flour (80 g)
1 Jar Home-made Marinara (or can of canned)

Instructions

Blanch the spinach in boiling water with a little salt, drain well, and chop finely.
In a large mixing bowl, combine the chopped spinach, ricotta, lightly beaten eggs, grated cheese, salt, pepper, and nutmeg. Stir until everything is well incorporated.
Add the flour tablespoon by tablespoon, stirring it in completely between additions, until the dough takes on a nice firm consistency.
To form the malfatti, lightly flour your hands, and press the dough into balls.
Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.
Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.

Arrange in a dish, and serve topped with marinara
Serve with green salad or tomato & cucumber salad

Slow Cooker Pork Loin Roast with Apple Cranberry Rice

15 m
6 h
6 h 15 m

Recipe By:MAAHN

"Very simple and tasty roast pork. Serve with a simple green salad for a complete meal. A boneless turkey breast can be used in place of the pork."

Ingredients

1 (5 pound) boneless pork loin roast
2 teaspoons olive oil
1 tablespoon herbes de Provence (optional)
salt and ground black pepper to taste
4 cups cooked rice

1 large yellow onion, chopped
2 Granny Smith apples, chopped
1 1/2 cups dried cranberries
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste

Directions

Place pork roast in a large slow cooker; drizzle with olive oil. Sprinkle in herbes de Provence; season with salt and black pepper to taste.
Mix rice, onion, apples, cranberries, 1 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl. Spoon rice mixture over and around pork.
Cover and cook on High for 6 hours or on Low for 8 to 10 hours.

Friday Tacos

Friday Night Tacos

Ingredients
1 tbsp olive oil
1/2 white onion
2 cloves roasted garlic
1/2 lb ground beef
1/2 cup water
1 packet Taco Bell Seasoning
4 Corn tortilla
1 tbsp olive oil
1/2 tomato, chopped
1/2 cup guacamole (recipe below)
2 tbsp sour cream
2 green onions sliced
1/2 cup cheddar cheese
1/2 cup shredded cabbage
1/2 lime squeezed on finished taco

Directions:

Cook onions and garlic until transparent
Add meat and cook until done
Add taco seasoning & water, stir until sauce thickens, remove from heat
Heat olive oil in small pan and cook tortillas on both sides until slightly brown, removed from heat and fold over to make shells
Fix tacos with tomatoes, guac, sour cream, green onions and cheese

Guacamole Recipe:

2 avocados
1 tbsp cilantro
2 scraps of onion
1 tbsp picante
Juice from 1/2 lime
2 pinches salt
1 tbsp cotija cheese

Scoop avocado out of skin into a bowl. Add cilantro, picante and salt and then mash liberally with a fork. Top with cheese and serve.

Serve with chips and salsa or small green salad.

Greek Lemon Chicken and Potato Bake

Greek Lemon Chicken and Potato Bake
Prep10 m Cook1 h Ready In1 h 10

Ingredients
4 chicken thighs
4 small potatoes
1 tbsp olive oil
1 lemons, juiced, divided
1 tablespoon basil
1 tablespoon oregano
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.

Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.

Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes, when chicken is no longer pink at the bone and juices run clear.

Serve with Mixed Green Salad