Easy French Onion Chicken Skillet

 

Ingredients:

1/3 cup olive oil ( save 2 tablespoons from the 1/3 cup for later use)

2 pounds onions- sliced thin

salt to taste

2 teaspoons balsamic vinegar

2 pounds chicken breast- salted and peppered on both sides

2 cups beef broth

2 tablespoons cornstarch

1 cup grated swiss cheese

Directions:

Heat large skillet over med high heat

Add olive oil and brown the onions, sprinkle onions with salt. Takes about 5-8 minutes.

Remove onions from pan and set aside.

Add 2 tablespoons of olive oil to the skillet that browned the onions. Add the chicken breast that has been prepared with salt and pepper to taste.

Brown chicken on both sides. Use a meat thermometer to check that the internal temperature is 165˚F .

Remove chicken from pan. Set aside.

Add beef broth to the pan the chicken was cooked, scraping the bits from the bottom of the pan. Add cornstarch and stir until thicken.

Add cooked onions back to the pan ( with the broth) and stir until combined. Add chicken breast back to the pan and place on top of the onions.

Spoon broth of chicken.

Place shredded cheese over the chicken and cover till the cheese melts.

Avocado Egg Salad

 

Ingredients:

6 hard-boiled eggs, coarsely chopped ( I used Korean Sauna Eggs in the salad.)

1 medium avocado

2 tablespoons lemon juice

1 tablespoon plain Greek yogurt

½ teaspoon salt

¼ teaspoon ground pepper

⅓ cup finely chopped celery

2 tablespoons chopped fresh chives, plus more for garnish

Directions:

Mash eggs, avocado, lemon juice, mayonnaise, salt and pepper together in a medium bowl until coarsely mashed and creamy. Fold in celery and chives.

Alton Brown's Chewy Peanut Butter Cookies

Ingredients:

 1 cup smooth peanut butter

1/4 unpacked light brown sugar

1/2 ungranulated sugar

1 large egg

1 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Directions:

Heat the oven to 350°F. Line to half sheet pans with parchment paper and set aside.

Beat together the peanut butter, brown sugar, and granulated sugar until well combined with a wooden spoon in a large bowl. Add the egg, baking soda, vanilla, and salt and beat until well combined.

Roll the dough into 1-ounce balls, place 8 per prepared sheet pan, then flatten with the tines of a fork. Bake for 10 minutes, or until the cookies look dry and are just lightly browned. Cool the cookies for 2 minutes on the sheet pans.

Made these for Bella, she is Ted's daughter. 

Sweet Potato Bites with Avocado and Bacon

 

Ingredients:

4 slices thick-cut bacon about 3 ounces

2 tablespoons extra-virgin olive oil

2 sweet potatoes scrubbed clean, peels on

1 1/4 teaspoons kosher salt divided

1/4 teaspoon black pepper

2 medium avocados peeled, pitted, and diced

1 tablespoon fresh lime or lemon juice

1/2 teaspoon smoked paprika

3 tablespoons chopped cilantro

Directions:

Preheat oven to 400 degrees F. Bake bacon according to these directions. Remove to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.

If necessary, move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil (if reusing one of the bacon sheets, change out the foil for a fresh piece). Brush sheets with 1/2 tablespoon olive oil each. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.

Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.

Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature

Spicy Sweet Potato Cakes

 Ingredients:

2 lb. sweet potatoes, roasted, peeled, and mashed

2 cups panko

1⁄2 cup oat flour

1⁄3 cup roughly chopped cilantro, plus leaves for serving

4 scallions, roughly chopped

2 small red Thai chiles - minced

1 egg

Kosher salt and freshly ground black pepper, to taste

1⁄3 cup canola oil, plus more

Directions:

Mix potatoes, 1 cup panko, the oat flour, chopped cilantro, scallions, chilis, egg, salt, and pepper in a bowl. Heat oil in a 12" skillet over medium heat. Using oiled hands, divide potato mixture into eight 4-oz. patties about 1⁄2" thick; coat in remaining panko. Working in batches, fry, flipping once, until golden and crisp, 2–3 minutes. Drain on paper towels and season with salt and pepper; garnish with cilantro leaves.

hhh

Hash Brown Patties

 

Ingredients:

 1 large egg, lightly beaten

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/8 teaspoon black pepper

1 (1-lb.) package pkg. frozen shredded hash browns ( Thawed) 

2 ounces pre-shredded mild Cheddar cheese (about 1/2 cup)

2 tablespoons all-purpose flour

1/4 cup canola oil

Directions:

Stir together egg, salt, garlic powder, paprika, and pepper in a large bowl. Add potatoes and cheese, and stir to combine. Sprinkle with flour, and toss to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add 3 heaping spoonful's of potato mixture to skillet (about 1/3 cup per patty), and press gently with spatula to flatten. Cook until golden brown and crisp, 3 to 4 minutes per side. Transfer patties to a plate lined with paper towels, and repeat in 3 more batches with remaining potato mixture and oil. Serve immediately.

Gabe loves his potatoes and wanted to try a new potato recipe. 

Valentines Day Overnight Oats + Strawberry Chia Jam

  

 Ingredients: 

Overnight Oats

1 cup oats

2 tbsp chia seeds

3/4 cup almond milk

1 tbsp honey/other sweetener

For the jam I used  THIS

Directions:

 Combine the oats, chia seeds, almond milk and sweetener in a bowl. Mix together until everything is combined (especially the chia seeds).

Place in fridge for 6-8 hours.

Before eating, scoop about 1/3 cup into a mason jar. Add a layer of strawberry jam and another layer oats. Add a final layer of jam and top with fresh strawberries, some chocolate bits or whatever toppings you desire.

Happy Valentines Day!💞🦋