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Brussels Sprout with Carrot, Feta & Capers

2 TBS Butter

2 TBS Olive Oil

1/2 Cup Red Onion, Medium Chopped

1 to 2 TSP Garlic, Fine Chopped

Over medium temp in a heavy metal skillet heat the Butter & Olive Oil until Butter is melted.

Add the Onion & Garlic and sauté until Onion is translucent.

 

Add the following;

1 Cup Carrot, Thin Sliced

2 Cups Brussels Sprout, Shaved

1 0r 2 TBS Caper Berry, Smashed

1 Medium Lime, Zest & Juice

1/4 TSP Nutmeg

Salt & Pepper, to Taste

 

Mix together well and continue to sauté about 5 minutes. (I always like my Veg

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Sticky Molasses Couscous with Mixed Nuts & Black Olive

2 TBS Butter

2 TBS Olive Oil

2 Cups Lebanese Couscous (The Larger Size)

1 Cup Mixed Nuts, Course Chopped, (Cashews, Almonds, Pecans, Brazil Nuts, Macadamias).

In a large heavy kettle heat the Butter & Olive Oil on a medium low temp, until Butter is melted.

Add the Couscous & Nuts, lower temp and stir as they brown. When desired brownness remove Couscous & Nuts from kettle. Set aside for later use.

 

1/4 Cup Red Shallot, Fine Chopped

1/2 Cup Celery, Fine Chopped

1 to 2 TSP Garlic, Fine Chopped

2 TBS Butter

Add the above four items

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Chicken Thighs with Sun Dried Tomato & Dill

4 Large Chicken Thighs

Salt & Pepper to Taste

2 TBS Butter

2 TBS Olive Oil

In heavy Dutch Oven type Pan over medium high temp, heat Butter & Olive Oil until Butter is melted.

Season Chicken to taste with Salt & Pepper. Place Chicken Skin side down into dutch oven pan. Brown for 3 to 4 minutes, until desired darkness has been achieved. Turn Chicken over and brown this side.

Remove Browned Chicken from Dutch Oven Pan and set aside.

 

Add the following to the pan that you have removed the Chicken from. Sauté until translucent.

1/2 Cup

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