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 bowls 12~16oz Kielbasa sausage1 Medium yellow onion, diced~5 Cloves garlic, crushed .5 lb Lentils3 tsp Better Than Bouillon stock concentrate (Chicken preferred, but use whatever you want)5 Cups water14 oz Diced Tomatoes1/2 tsp sugar1 Tablespoon Thyme2 tsp Hot sauce1.5 Teaspoon Cayenne 1.5 Tablespoon Butter1.5 Tablespoon Flour Cut sausage into half circles, at most… Continue reading Sausage and Lentil Soup