Month: May 2020
Cacio e Pepe Roasted Asparagus
Cucumber Salad
Esquites
lemon parmesan salmon with corn, tomato, and avocado salad
https://www.halfbakedharvest.com/lemon-parmesan-salmon/
Too much of everything don’t make again
Crispy Mustard Roasted Chicken
https://barefootcontessa.com/recipes/crispy-mustard-roasted-chicken
- 4 garlic cloves
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3½- to 4-pound) chicken, cut in eighths
Preheat the oven to 350 degrees.
Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides (as you would dip chicken in beaten eggs), and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
Tortellini/Spinach Soup
Slow Cooker Creamy Tortellini, Spinach and Chicken Soup
This was sort of disappointing and not good reheated. Would be good for a group?