World Best Instant Food Recipes: March 2016

Thursday, March 31, 2016

citrus asada fajitas

Ingredients

Servings: 4
2 oranges, juiced
1 tablespoon ground cumin
1 chipotle chile pepper, minced
1/2 teaspoon sea salt
1 pound skirt steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. add the steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 24 hours.
preheat an outdoor grill for medium-high heat and lightly oil the grate. remove steak from marinade and discard marinade.
cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Wednesday, March 30, 2016

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Fresh Fruit Breakfast Lasagna

Ingredients

Servings: 8
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. lightly grease a small skillet and place over medium heat. spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. cook until brown, 1 to 2 minutes. flip the crepe and cook the other side until brown. remove to a plate. repeat with remaining batter until it is all used.
to make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. gently fold the strawberries, bananas and blueberries into the sour cream mixture.
lightly grease the bottom of a baking dish. cover the bottom of the dish with 1/3 of the crepes. spoon 1/2 of the fruit mixture over the crepes. repeat with remaining fruit and crepes, finishing with the crepes as the top layer. garnish with whipped cream. allow to sit 30 minutes before serving.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Chicken Surprise

Ingredients

Servings: 6
1 1/2 pounds skinless, boneless chicken breast meat - cubed
2 cups water
2 cubes chicken bouillon
1 teaspoon poultry seasoning
2 cups instant white rice
1 (14.5 ounce) can stewed tomatoes, drained
1 (4.5 ounce) can mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook chicken in a large skillet over medium-high heat until no longer pink and juices run clear, about 15 minutes.
bring water, bouillon, and poultry seasoning to a boil in a large saucepan. stir in rice, cover pan, and remove from heat. let rice stand until water is absorbed, about 5 minutes.
combine the cooked chicken, tomatoes, and mushrooms in saucepan with the cooked rice, and stir over medium-low heat until heated through. serve hot.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Tuesday, March 29, 2016

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Monday, March 28, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Sunday, March 27, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Saturday, March 26, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Friday, March 25, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

bbq can chicken

Ingredients

Servings: 8
2 cups cherry wood chips
2 (12 fluid ounce) cans , half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

soak wood chips in water for at least 1 hour.
preheat an outdoor grill for indirect medium heat, about 350 degrees f (175 degrees c).
mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. place two half full cans of on a baking sheet. spoon 1 teaspoon seasoning mix into each can. be careful, this will make the foam up and out of the can.
rinse chicken under cold running water. discard giblets and neck from chicken; drain and pat dry. rub each chicken with 2 tablespoons vegetable oil. rub the remaining seasoning mix over the entire chicken, inside and out. fit each chicken over a can of with the legs on the bottom; keep upright.
drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. place the two chickens, standing on their cans directly on the grill. close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the chickens from the grill and discard the cans. cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Thursday, March 24, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

Servings: 2
1 lamb tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.