Got 30 minutes to make a meal? Good. These chicken thighs are freakin amazing & they’re so fast!! The sauce is super creamy & you probably have all of these ingredients in your house. Get ready to overeat...
Time: 30 mins
Ingredients:
- 4 chicken thighs. Skin removed
- 1 can evaporated milk
- 1 pack sliced mushrooms
- 1/2 cup grated parmesan cheese
- 1 tablespoon dried rosemary
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt & pepper to taste
- 1 teaspoon smoked paprika
Recipe:
- Heat the olive oil on medium heat in a cast iron (or sauce pan) for 1 min, add the chicken thighs, salt & pepper them, then brown them on both sides until cooked through
- Remove the chicken from the pan & set it aside.
- Add the butter, garlic & mushrooms to the pan. Sauté until the mushrooms are cooked through.
- Add the rosemary & paprika, then the evaporated milk. Allow the sauce to simmer & thicken.
- Lower the heat then add the chicken back in. Turn the chicken so it gets coated in the sauce.
- Turn off the heat then add the parmesan cheese & stir to combine, allowing the cheese to melt.
Serve with mashed potatoes & veggies for a comfort food kick!
Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!
Time: 1.5 hours total
Ingredients:
- 2 cups all purpose flour (plus additional for rolling out the naan)
- 1/2 cup plain yogurt (I used Greek)
- 1/2 cup warm water
- 1 packet yeast
- 1 teaspoon sugar
- 1.5 tablespoons granulated garlic
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 tablespoons salted butter (melted)
- 1 teaspoon parsley flakes
Recipe:
- Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.
- Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.
- In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.
- Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.
- Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.
- Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though). Leave it to rise for about an hour.
- Take the dough out & break pieces off a little larger than golf balls.
- Heat a large cast iron skillet on medium-high heat.
- Roll out the naan using a rolling pin.
- Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.
- Once you flip the naan, brush on the garlic butter mixture. Use tongs to remove the naan once it's cooked on the other side.
- Repeat with all the other naan.
Enjoy with paneer makhani or your favorite curry!
Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.
Time: 1.5 hours & time for marinating
Ingredients:
- 1 lamb loin with ~6-7 chops (trimmed & pre-cut)
- 1.5 tbsp of Harissa
- 3 cloves garlic
- 4 sprigs thyme
- 1 bay leaf
- 3 mint leaves, chopped
- Salt/pepper to taste
Recipe:
- Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using.
- Make a paste with the seasonings & the Harissa.
- Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
- Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.
- When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes.
- Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes.
- Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.
- Cook on 275 for about 1 hour or until desired doneness.
Garlic, olive oil & bread = happiness! It seemed a little ambitious to make my own garlic knots but it turned to be really easy! I used my standard pizza dough recipe & tweeted it to be more garlicky!
Time: 20 minutes + time for the dough to set Ingredients:
- 2 cups all purpose flour
- 1 packet yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons dried parsley
- 1 tablespoon Italian seasoning
- 1/4 cup olive oil + 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup warm water
- 1 tablespoon garlic powder
- Salt to taste
Recipe:
- Fill a measuring cup with 1 cup warm water, the packet of yeast & sugar
- Stir & set aside in a dark place for 15 minutes (I put mine inside the microwave & closed the door)
- Put the flour, garlic powder, salt, & 1/4 cup olive oil in a basin.
- After waiting 15 minutes for the yeast to rise in the measuring cup, pour the mixture into the basin.
- Mix with your hands & knead into a dough. You might need to add some more warm water.
- Cover the dough with a clean kitchen towel & put a plate over it to keep it dark. Set it aside in a warm place for at least 1 hour so the dough can rise.
- After the dough rises, break 2-3 inch pieces of the it & roll it into a log with your hand, then tie it into a knot shape.
- Preheat the oven to 425 F.
- Place the knots on a greased cookie sheet, bake for 10 minutes or until golden brown.
- While the garlic knots are baking, mix the 2 tablespoons of olive oil with the minced garlic & dried parsley.
- Take the knots out of the oven & brush on the olive oil mixture.
- Sprinkle salt over the garlic knots if desired. Enjoy!
A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below.
Time: 15 mins + 1 hour refrigeration time, serves 2
Ingredients:
- 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!)
- 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves)
- 1 garlic clove, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine seasalt
- 1 teaspoon freshly ground black pepper
- 1 baguette sliced diagonally for serving
Recipe:
- Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
- Add the chopped basil & garlic. drizzle the olive oil over the mixture then sprinkle on the salt & black pepper.
- Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate.
- Spoon the mixture onto piece of lightly toasted baguette & enjoy!
