Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Garlic and Herb Flatbread

https://beta.theloop.ca/food/recipes/garlic-and-herb-flatbread.html

INGREDIENTS

• 700 grams prepared pizza dough
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (115 g) unsalted butter, melted
• 3 cloves garlic, minced 
• 2 teaspoons (10 grams) fresh thyme
• 1 tablespoon (15 g) finely chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
3. Heat cast iron skillet over medium-high heat.
4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.

https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

INGREDIENTS

•  1 cup warm water
•  1 tablespoon honey
•  1 tablespoon oil
•  1 tablespoon instant yeast
•  1 teaspoon salt
•  2-3 cups flour (see note)

INSTRUCTIONS

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES

I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer. 

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

Lemon raspberry scones

https://www.mybakingaddiction.com/lemon-raspberry-scones/

INGREDIENTS

FOR THE SCONES

• 1/3 cup granulated sugar
• zest of two medium lemons
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2/3 cups fresh raspberries

FOR THE GLAZE

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.

NOTES

• Scones store well in an airtight container within the refrigerator for up to three days.

Mexican Shakshuka

http://www.joyfulhealthyeats.com/easy-one-pot-mexican-shakshuka/

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• ⅓ cup crumbled queso fresco
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• garnish: sliced avocado. sliced jalapeno

1. Preheat oven to 375 degrees.
2. Heat 10" cast iron skillet to medium high heat, add grape seed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
8. Serve!
9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

Serving size: 1 cup of shakshuka + eggCalories: 206 Fat: 12 g Saturated fat: 3 gCarbohydrates: 14 g Sugar: 5 gSodium: 394 mg Fiber: 3 g Protein: 10 gCholesterol: 193 mg

Easy Thai Red Curry Chicken

http://www.eatliverun.com/thai-red-curry-chicken/

1 tbsp coconut oil
2-3 tbsp ginger, grated
-----> sauté 2 min
2 chicken breasts, sliced thin
-----> sauté 2 min
3 tbsp Thai red curry paste
-----> sauté 2 min
2 cans coconut milk
1 can water
-----> bring to boil
4 baby bok choy, chopped
1 cup sweet potato fries, broken
-----> bring to boil, simmer
1 lime, juiced
1ish tbsp fish sauce
A bit of brown sugar
-----> simmer a bit (10 minutes?)


Super easy, super good. Needs red pepper, snow peas.