Sunday, January 11, 2015

Ingredients Edit and Save

Original recipe makes 6 servings
  • 6 skinless, boneless chicken breast halves
  • 1 teaspoon garlic salt
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

Directions

  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9:16 AM searching

Ingredients Edit and Save

Original recipe makes 6 servings
  • 6 skinless, boneless chicken breast halves
  • 1 teaspoon garlic salt
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

Directions

  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Friday, January 9, 2015


Ingredients


  • 1 bunch kale
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced

Directions

  1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
6:37 AM searching


Ingredients


  • 1 bunch kale
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced

Directions

  1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Ingredients

  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • 4 (6 ounce) salmon fillets
  • 1/2 cup butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/4 cup white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic salt
  • 1 1/2 teaspoons fines herbs
  • 1/4 cup chopped fresh dill

  • Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
  2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
  3. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
  4. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
6:31 AM searching

Ingredients

  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • 4 (6 ounce) salmon fillets
  • 1/2 cup butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/4 cup white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic salt
  • 1 1/2 teaspoons fines herbs
  • 1/4 cup chopped fresh dill

  • Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
  2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
  3. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
  4. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.