Dec 7th Class Recipes

4 bone in chicken thighs, chicken breasts or a compbination of the two with skin on

4 large carrots peeled and diced 1 inch thick

4 Medium potatoes, diced 1 inch thick

6 cloves of garlic, peeled, left whole

1 stalk of celery diced fine

1/2 onion diced

1 Tbs chopped Rosemary

1 Tbs chopped sage

1/4 cup chopped fresh parsley

1 Cup chicken stock or broth

Preheat oven to 400. 

Place vegetables in a casserole dish. Drizzle 1 Tbs olive oil, 1/4 tsp of pepper, 1/2 tsp of salt, 1/2 the chopped herbs over the vegetables. Stir.

Pour in chicken stock.

Place the chicken over vegetables, drizzle 2 Tbs olive oil over the chicken. add a pinch of salt and pepper to chicken. Sprinkle remaining herbs. 

Cover with aluminum foil and place in oven for 40 minutes. 

2  8oz Sirloin steaks

2 1/2 tsp salt, divided

1 tsp pepper

4 Tbs butter, divided

2 large yellow/sweet onions

Preheat grill to high heat

Mix Mrs. Dash, pepper and 2 tsp of salt in small bowl and set aside. 

Pat the steaks dry with paper towels.

Season each side of the steaks with 1/4 of the seasoning mix.

Cut onion in half, peel. Remove root section and top of onion. Slice into strips.  

Place large (12 in) saute pan on stove, add 2 Tbs of butter and 1 Tbs of olive oil to the pan, turn heat to medium high. 

Once oil is shimmering, add onions, 1.2 tsp salt and toss onions. Once they start to soften, reduce heat to medium low.

Stir occasionally until onions are deep brown, about 30 minutes. Salt to taste and set aside. 

Grilling of Steak: place seasoned steaks on the grill, cook for 2 minutes. Move steaks with tongs 1/4 turn to right or left, cook 2 more minutes. 

Flip steaks. Cook 2 more minutes for med-rare, 3-4 minutes for med. Add 1 Tbs butter to each steak when removing from grill. Rest for 5 minutes. 

Need 2 Tbs olive oil and 2 Tbs butter in addition to original ingredients. 

Mix Mrs. Dash, pepper and 2 tsp of salt in small bowl and set aside. 

Pat the steaks dry with paper towels.

Season each side of the steaks with 1/4 of the seasoning mix.

Cut onion in half, peel. Remove root section and top of onion. Slice into strips.  

Place large (12 in) saute pan on stove, add 2 Tbs of butter and 1 Tbs of olive oil to the pan, turn heat to medium high. 

Once oil is shimmering, add onions, 1.2 tsp salt and toss onions. Once they start to soften, reduce heat to medium low.

Stir occasionally until onions are deep brown, about 30 minutes. Salt to taste and set aside. 

Stove directions: Heat skillet to medium high heat. Add butter and olive oil. Once butter and oil are shimmering, add steaks to the pan. 

Stove directions: Cook 4 minutes.

Stove directions: Cook 4 more minutes for med-rare, 6 minutes for med. Remove from pan and place on plate, add 1 Tbs butter to each steak 

1  lLB fresh green beans, ends trimmed

2 Qts of water

2 tsp salt

2 Tbs butter

Put water in medium pot. Add 2 tsp salt. bring water to boil. 

Add beans and cook 3-4 minutes until crisp tender. Drain. 

1/2  (demi) baguette

3 Tbs olive oil

2 tsp garlic powder

1 tsp pepper

Preheat oven to 400

slice baguette in half lengthwise, place on a small baking sheet pan, cut side up.

Brush olive oil evenly coated on top of each piece. Sprinkle equal amounts of spices on each piece.

6 inch flour tortillas

1  LB ground beef

6 oz Chorizo (mexican sausage)

1/2 Medium yellow/sweet onion, diced.

1/2 Head of lettuce, shredded

6 Cloves garlic, chopped

2 Tbs Olive Oil

1 Tbs Cumin

1 Tbs Chili powder (for spicier, add 1 tsp Chipotle powder)

1/2 Cup Beef stock/broth

salt and pepper to taste

Heat a large skillet at medium heat, add olive oil.

When shimmering, add onion. Stir often until opaque, about 4 minutes.

Add garlic. Cook for 1 minute.

Add ground beef, chorizo, pinch of salt and pepper. Break up with wooden spoon and cook until beef is browned. 

Add chili powder and cumin, stir until incorporated into meat. 

Add beef stock/broth. Stir until simmering and then turn heat to medium low. 

Once oil is shimmering, add onions, 1.2 tsp salt and toss onions. Once they start to soften, reduce heat to medium low.

Once liquid has evaporated, remove from heat. 

5 Fresh roma tomatoes, diced. 

2  Jalepeno peppers, chopped. (1/2 for low heat. Use gloves when handling)

6 Cloves of garlic, chopped

1/4 Cup Cilantro, chopped

1 tsp salt

1 tsp cracked pepper

2 Tbs Lime juice

Chop one head of lettuce

1 Carrot peeled and sliced thin. Other vegetables can be mixed in. (cucumber, onion rings, red/green/yellow peppers, etc)

1 Cup of Basmatti Rice

1 LB bonelesschicken thighs/breast, cut into bite size pieces

2 Tbs Olive Oil

2 Tbs Sesame Oil

2 Carrots, peeled and diced

1/2 Medium yellow/sweet onion, diced.

4 Cloves garlic, chopped

2 tsp Chopped ginger

2/3 Cup snow/snap peas

2 Tbs soy sauce or tamari

RICE: Rinse 1 cup of rice in fine strainer w/ cold water. Place in pot with 1.5 cups water. Sprinkle in salt. Bring to boil. Simmer 5 minutes or until holes appear. Remove from heat, cover. Sit 10 minutes. Fluff with fork and set aside while completing rest of recipe. (Works even better with day old rice)

Heat a large skillet on medium-high heat, add olive oil, add sesame oil

When shimmering, add onion and carrots. Saute until onions begin to brown. Stir often. 

Add chicken. Stir often. Saute until chicken is cooked, about 5-6 minutes. 

Add, ginger, garlic. Saute for 2 minutes. 

Push all ingredients in pan to the edge of the pan, leaving an empty center in the middle. Add Tbs olive oil. 

(Optional: crack an egg into middle)

Add rice into center, break it up and stir in the middle, leaving vegetables/garlic mixture around the outside of the pan.

After one minute stir everything together, mixing middle and outside.

1 Pork Tenderloin (freeze other loin or double recipe and cook both, they are sold in pairs)

2 Tbs Dijon mustard

1 tsp Rosemary, chopped. (if using dry herbs, cut amount in half)

1 tsp Sage, chopped. (if using dry herbs, cut amount in half)

1 tsp Parsley, chopped. (if using dry herbs, cut amount in half)

2 tsp Soy sauce

1/2 tsp salt

Heat oven to 400deg.

In a small bowl, combine all ingredients except pork. Stir until fully mixed. 

Line a baking sheet with parchment paper or foil. 

Trim off silver skin from tenderloin. (rectangular shiny layer) Place pork on lined sheet pan. 

Spread mustard herb mixture over entire piece of pork.  

Place in oven and roast for 25-30 minutes. Remove from oven and let rest for 5 minutes.

1 1/2 Lbs potatoes, diced to 1 inch thick. 

5 Carrots, peeled and diced to 1 inch thick

3 Tbs Olive Oil

2 tsp Rosemary, chopped. (if using dry herbs, cut amount in half)

1 tsp Parsley, chopped. (if using dry herbs, cut amount in half)

Heat oven to 400deg.

In a bowl, combine all ingredients. Add a pinch of salt and pepper. Mix thoroughly. 

Line a baking sheet with parchment paper of foil. Spread potatoes and carrots in an even layer.

1 Lbs fresh green beans

3 Cloves of garlic, chopped. 

2 Tbs Olive Oil

1 Tbs Lemon zest

1 Tbs Lemon juice

Heat a large skillet on medium-high heat.

Add oil, heat until shimmering. 

Add beans with a pinch of salt and pepper. Cover the pan with a lid.

Cook for 6 minutes. Remove lid. 

Add garlic, lemon zest and lemon juice. Toss/stir.