Thai Red Curry Chicken October 16, 2022 by Jill Foucre Leave a Comment Thai Red Curry Chicken 2022-10-17 02:43:50 Serves 2 Print Ingredients 1 T vegetable oil 1 small yellow onion, sliced 1 small red bell pepper, seeded, deribbed and thinly sliced 2 T thinly sliced lemon grass 2 t brown sugar 2 t fish sauce 1 T Thai red curry paste, plus more if needed One 14-oz can unsweetened coconut milk 2 cups broccoli florets 4 boneless, skinless chicken thighs, cut into bite size pieces 1 lime, ½ reserved for juice, ½ cut into wedges Salt and freshly ground black pepper Rice for serving 2 t minced fresh cilantro for serving Instructions Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion, bell pepper, and lemongrass. Sauté until the vegetables begin to soften, about 2 minutes. Stir in the brown sugar, fish sauce, curry paste, and coconut milk and bring to a simmer, then reduce the heat to low and cook until the sauce reduces a little and thickens, about 5 minutes. Add the broccoli and chicken and rase the heat to a simmer. Stir to mix everything up. Reduce the heat again to low, cover and gook gently until the chicken and broccoli are tender and the flavors have blended, about 5 minutes longer. Squeeze the juice from the lime half into the curry. Taste and fine-tune the seasoning by adding salt and pepper and/or more red curry paste or lime juice. Serve over rice, sprinkle with cilantro, and garnish with lime wedges. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Flank Steak with Summertime Fruit Salsa October 16, 2022 by Jill Foucre Leave a Comment Grilled Flank Steak with Summertime Fruit Salsa 2022-10-17 02:26:20 Print Ingredients Fruit Salsa 1 cup Nectarines or Peaches, diced 1 Red Pepper, diced ¼ cup Red Onion, diced ½ cup Pineapple, diced 1 tsp Jalapeno, minced 4 Tbsp Cilantro, chopped ¼ tsp Salt 1 Lime, juiced Flank Steak 1-2 lbs Flank Steak ¼ cup Honey ¼ cup Olive Oil 2 Tbsp Dried Thyme 2 cloves Garlic, minced 1 Tbsp Dried Oregano 1/3 cup Soy Sauce ½ tsp Pepper Instructions Fruit Salsa Stir all ingredients together and refrigerate while grilling steak. Flank Steak Combine all marinade ingredients. Score the steak to help the marinade penetrate. Place the steak and marinade in a Ziploc bag and refrigerate overnight. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with Fruit Salsa. To serve as an appetizer, smear crostini with goat cheese and top with flank steak and salsa. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Peach BBQ Meatballs April 11, 2022 by Jill Foucre Leave a Comment Peach BBQ Meatballs 2022-04-11 21:56:17 Print For Meatballs 1/2 pound Lean Ground Beef 1/2 pound Ground Pork 1/2 cup Finely Chopped Onion 1/2 teaspoon Dried Thyme 1 Egg, beaten 1 cup Panko Bread Crumbs 1/4 cup Whole Milk 1/2 teaspoon Livia's Salt Pepper Garlic Blend* For Peach BBQ Sauce 1 Jar of Peach Preserves (approx. 13 oz) 1/3 cup Whiskey or Bourbon 1 tablespoon Ketchup 1 tablespoon Brown Sugar 1 teaspoon Yellow Mustard 2 teaspoons s.a.l.t. Sisters Memphis BBQ Rub & Seasoning* Instructions Preheat oven to 400 degrees. Mix all ingredients and shape into 1" balls for Cocktail Size servings. Bake on an ungreased pan for 20 mins turning once. Combine in a saucepan and bring to a simmer around 10 mins. Sauce should thicken and stick to the back of a spoon. Remove from heat. When the meatballs are done baking add to sauce for 5 mins before serving. Notes *available at Marcel’s Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
One Pot Burrito Bowl April 11, 2022 by Jill Foucre Leave a Comment One Pot Burrito Bowl 2022-04-11 21:49:11 Serves 8 Print Ingredients 1 tablespoon Olive Oil ½ cup red bell pepper, chopped ½ cup sweet onion, chopped 1 pound lean ground beef 1/3 cup Medium Chunky salsa 15 oz can black beans, rinsed and drained 15 oz can corn, drained 14.5 oz can diced tomatoes 4 oz can diced green chiles 1 cup jasmine rice 1 tablespoon taco seasoning ½ teaspoon chili powder (more for extra spice) 2 cups chicken or vegetable stock 1 cup shredded cheddar or Monterey jack cheese Salt + Pepper to taste Optional toppings: Sour cream, Cilantro, green onions, jalapenos or hot sauce Instructions In a large pan, heat the olive oil over medium heat. Sauté the onions and red peppers. Add in ground beef and cook until browned. Drain grease Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 – 20 minutes, or until the rice is all the way cooked. When rice is done, add S+P to taste, Top with shredded cheese and your favorite toppings. You can also use this mix for nachos, burritos or for stuffed peppers. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roma Mushroom Chicken Sauté April 11, 2022 by Jill Foucre Leave a Comment Roma Mushroom Chicken Sauté 2022-04-11 15:57:19 Serves 4 Print Ingredients 4-6 chicken breasts 1 package sliced mushrooms 2-3 Roma tomatoes 1 Lipton Onion Soup powder 1/2 - 1 bottle of your favorite Italian dressing or marinade 2 bay leaves Fresh grated parmesan Instructions Slice tomatoes and put on top of chicken along with mushrooms. Mix Lipton and salad dressing together and pour over chicken, tomato, mushrooms. Put 2 bay leaves on top. Cover with foil and bake at 350 for 35 minutes, uncover and bake for 25 more minutes. Serve over pasta or grains with fresh Parmesan. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/