Best Grilled Chicken Breast

Ingredients

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
  3. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
  4. Garnish with parsley before serving.
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Strawberry Colada Smoothie

Ingredients

  • 8 oz fresh strawberries , chilled, hulled
  • 1 ripe banana , peeled and frozen
  • 1 1/2 cups frozen pineapple
  • 1 (5.3 oz) container coconut Greek yogurt
  • 1 1/4 – 1 1/2 cups unsweetened coconut milk beverage

Directions

  1. Pulse strawberries in a food processor until well pureed.
  2. To a blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until well blended, adding an additional 1/4 cup coconut milk as needed.
  3. Spoon pineapple mixture into glasses filling about 1/3 full then add a spoonful or two of the strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.
  4. Alternately, all ingredients can be blended together in a blender versus processing strawberries separately.
  5. *Light canned coconut milk can also be substitute just blend 1:1 with water.

Chocolate Fudge Cake with Angel Frosting

Ingredients

  • 250g dark chocolate, broken into chunks – standard supermarket chocolate is fine
  • 300g self-raising flour
  • 300g light, soft brown sugar, plus 2 tbsp
  • 50g cocoa
  • 200ml sunflower oil, plus a little extra for greasing
  • 284ml soured cream
  • 3 eggs
  • 1 tsp vanilla essence
For the angel frosting
  • 500g white caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid glucose
  • 2 egg whites
  • 25g icing sugar, sifted

Rigatoni Alla Genovese

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces pancetta or salt pork, diced
  • 2 1/2 pounds beef chuck
  • 2 teaspoons kosher salt
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 2/3 cup white wine
  • 4 pounds yellow onions, sliced
  • 2 pounds red onions, sliced
  • salt to taste
  • 2 (16 ounce) boxes uncooked rigatoni
  • 1 tablespoon chopped fresh marjoram leaves
  • 1 pinch cayenne pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Easy Tuna Pasta Bake

Ingredients

  • 1 (14.6 ounce) package penne pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 (5 ounce) cans tuna, drained and flaked
  • 1 cup heavy whipping cream
  • Salt and ground black pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
  3. While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
  4. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Tips: You can use any small shaped pasta.

Mimosa Margaritas

Ingredients

  • 2 c. orange juice
  • 1/2 c. tequila
  • 1/4 c. lime juice
  • Lime wedge, for rimming glasses
  • Coarse salt, for rimming glasses
  • 1 bottle champagne or prosecco
  • Orange and lime slices for serving

Directions

  1. In a pitcher, combine orange juice, tequila, and lime juice and stir to combine.
  2. Rim glass rims with lime and dip in salt. Pour in orange juice mixture and top off with champagne.
  3. Add sliced oranges and limes to glasses and serve.