Today’s recipe:
Pan Seared Boneless Chicken Breast
Ingredients:
2 lbs
Boneless and Skinless Chicken Breast (4 Breasts)
2 tbsp
All Purpose Seasoning
2 tsp
Black Pepper
2 tsp
Thyme
1 tsp
Onion Powder
¼ cup
Olive Oil
¼ cup
Worcestershire Sauce
Directions:
Slice chicken breast in half, wash, paper towel dry chicken and set aside. Combine season all, black pepper, onion powder and stir well to blend. Place chicken breast in a single lay on a plate and sprinkle seasoning on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place chicken breasts in the skillet, add half of the Worcestershire sauce and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and serve warm with pasta, rice or vegetables.
Caramelized Peppers and Onions
Ingredients:
1
Medium Green Pepper
1
Medium Red Pepper
1
Red Onion
1
Sweet Onion
2 tsp
Italian Seasoning
2 tbsp
Olive Oil
2 tbsp
Worcestershire Sauce
1 tsp
All-purpose seasoning
1 tbsp
Butter
Directions:
In a hot saucepan over a medium heat, combine red peppers, onions, oil, seasonings, Worcestershire sauce and butter; saute’ for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers become caramelized and liquid evaporates, approximately 10-15 minutes. Remove from pan and serve with pan seared chicken breast or any of your favorite meats.
Roasted Brussels Sprouts
Ingredients:
1 lb
Brussel Sprouts
2 tbsp
All Purpose Seasoning
2 tbsp
Grated Parmesan Cheese
2 tbsp
Balsamic Vinegar
2 tbsp
Olive Oil
Directions:
1. Preheat oven to 400 degrees F.
Cut off the brown ends of the brussels sprouts, pull off any yellow outer leaves and cut in half. Mix them in a bowl with the olive oil, all-purpose seasoning, grated parmesan cheese and balsamic vinegar. Pour brussels sprouts on a sheet pan and roast for 15 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly and serve.
Roasted Sweet Potatoes
Ingredients:
2 lb
Sweet Potatoes (3 – 4 medium potatoes)
3 tbsp
Olive Oil
2 tbsp
Balsamic Vinegar
2 tsp
Season all
2 tsp
Italian Seasoning
1
Small Onion
½
Green Pepper
½
Red Pepper
Directions:
Preheat oven to 400 degrees F.
Dice peppers and onions and set aside. Peel and cut sweet potatoes, into small cubes. In a large bowl, mix peppers, onions with the olive oil, all-purpose seasoning, Italian seasoning, balsamic vinegar and mix well. Add sweet potatoes and until well coated. Place potatoes in a single layer onto a sheet pan and roast for 20 minutes, toss the sweet potatoes after the first 10 minutes to prevent them from burning and to get an even cook and caramelization.