Ingredients – chicken 3 medium boneless skinless chicken breast 2 tbsp lemon zest 2 tsp lemongrass powder 1 tbsp honey 1 tsp cumin 1 tsp sesame oil 2 tsp paprika Salt and pepper to taste Mix all above ingredients in a bowl thoroughly and allow to marinate 2 hrs to up to over night. In a hot skillet add the oil and sear all sides until golden brown – medium heat to assure not to burn the honey that is in the marinade. Transfer chicken to a 350 degree oven and continue cooking chicken until cooked through or the internal temperature read 165 degrees Allow chicken to rest 10 minutes before slicing!
Sauce Ingredients Flesh of 1 large mango(1 1/2 cups) 1/2 roasted red pepper 2 tbsp rice wine vinegar 1 tbsp honey 2 tbsp oil 2 tbsp lemon juice Blend all the above in a standing mixer until completely smooth (strain of preferred) optional
Salad Ingredients 2 cups salad spinach(baby spinach) 1 cup diced cucumber 1/2 cup diced mango 1/3 cup thinly sliced onion Salt and pepper to taste
Tomato ingredients 3 Roma tomatoes 1 tsp sesame oil Salt and pepper to taste Slice tomatoes in half drizzle with sesame oil salt and pepper Add tomatoes to oven under the broiler and until tomatoes start to bubbles and blister. Put the salad together and enjoy! 🙂
4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt 4 teaspoons olive oil 2 tablespoons fresh thyme 1 teaspoon minced garlic 1 1/2 teaspoons all-purpose flour 3/4 cup unsalted chicken stock (such as Swanson) 2 tablespoon butter 1/4 teaspoon chili pepper 1 tablespoon jalapeno chopped 1 tablespoon chopped fresh flat-leaf parsley lemon pepper to taste
Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt, lemon pepper,garlic powder, 1 tablespoon fresh thyme. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes. To the same pan add remaining oil and butter swirl till melted, then add the flour and cook out 2 minutes. Add your cold chicken stock and continuously stir until bubbly and thickened. Add the chili pepper, remaining thyme, minced garlic, jalapeno and lemon pepper and stir. Add the chicken back in and simmer another 3 minutes, salt and pepper to taste. Serve on top of rice or potatoes like i did! 🙂 enjoy!
For the spinach, saute 1/2 of one medium onion, 3 garlic cloves chopped and 1/4 cup golden raisins for 4 minutes. Add 6 – 8 cups of baby spinach and saute 1 minute and immediately remove from the heat. TO see and enjoy my step by step video recipe please be free to subscribe to my youtube channel meshas corner 🙂
1 pound sweet potatoes 1/4 cup bell pepper 1/3 cup white onions 2 spinach feta chicken sausages sliced 1/2 inch pieces 1/2 tsp ground ginger(to taste) 1/2 tsp ground coriander(to taste) 2tbsp olive oil 1tbsp unsalted butter 4 large eggs salt & pepper to taste
Heat the skillet medium high, add the sweet potatoes and cook 15 minutes Then add all other ingredients EXCEPT the eggs mix and cook another 10 minutes Crack the eggs one at a time in a small bowl or cup and strategically place them on top of your potatoes. place in a 350 degree oven for at least 12 minutes or to your desired doneness of the eggs. Finish it off with dried parsely and fresh thinly sliced scallions. enjoy!
This salad is so fresh and easy, it has candied pecans( pecans, sugar, cinnamon salt mix together and put in oven on 325 for 20 minutes stirring every five minutes) goat cheese, tomatoes, almonds, turkey bacon, parsley and cucumber. the dressing was also very simple( champagne vinegar, lemon juice honey salt and pepper) mix and drizzle over salad