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Recipes
Chicken Grilled Cilantro Lime
By timbrehse
Pound chicken breasts to an even thickness Mix together the olive oil, lime zest, lime juice, cilantro, sugar, s...
- 2 pounds skinless, boneless chicken breasts
- 2 Tbsp olive oil for the marinade
- Zest from 2 limes
- Juice from 2 limes, about 1/4 cup
- 3 Tbsp chopped cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Serve w/ Lime wedges, sprigs of cilantro, and slices of avocado
Potato Salad-Roasted Spanish Style
By timbrehse
Preheat the oven to 400 degrees
- 1 pound pound small Potatoes (white or red)
- 3 tablespoons Olive Oil
- 1 1/4 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cloves of Garlic finely chopped
- 4 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Smoked Paprika
Potato Salad-Bacon Blue with Soft Boiled Eggs
By timbrehse
Boil potatoes until slightly firm fork tender
- 3 pounds baby red potatoes
- 1 1/2 cups cherry tomatoes, quartered
- 4 scallions, thinly sliced
- 8 slices cooked bacon, crumbled
- 6 ounces blue cheese crumbled
- 3 tablespoons freshly sliced chives
- 3 or 4 large eggs
- herb vinaigrette
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/3 cup olive oil
Chicken Breasts Brown Sugar & Citrus Grilled
By timbrehse
Combine butter, brown sugar, lemon juice, marmalade, mustard, paprika, and Sriracha in a small saucepan
- 1 tablespoon unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon orange marmalade
- 1 heaping teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Sriracha, or other hot sauce
- 2 (6-ounce) boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
Egg-Simple Backed Nests
By timbrehse
Preheat the oven to 450°F Line a roasting pan with parchment paper Separate eggs Put the egg whites bowl Add a...
- 2 eggs
- a pinch Kosher salt per egg
- 1/4 cup grated Gruyere cheese
Zucchini Fritter +
By timbrehse
Grate zucchini and onion into a bowl, add the salt, mix to combine
- 3 zucchinis, grated (large holes of a box grater)
- 1 small onion, grated
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- 1/2 cup breadcrumbs
- 2 eggs, lightly beaten
- Salt
- Pepper
- 2-4 tbsp olive oil
- Finish Idea
- Grilled ciabatta slices
- Top w/ tomato, sliced thinly
- or Grilled Grape Tomato's
- burrata or fresh Mozzarella
- Harissa for heat or balsamic reduction
Chicken-Roast w/ Lemon
By timbrehse
1. Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your h...
- 1 chicken, 2 1/2 to 3 1/2 pounds
- Fleur de sel or other medium-grained sea salt
- 1 About 1 ounce fresh mixed herbs (sage, thyme, rosemary, oregano or other), coarsely chopped
- 1 large or 2 small lemons, pierced all over with a fork
- Olive oil
- Carrots, onions, leeks, turnips or other vegetables for roasting, as desired
- 1/2 cup chicken stock, or as needed.
Asparagus Nobu Fried w/ Miso Dressing
By timbrehse
Make the Miso Dressing: Combine the miso with garlic, soy sauce, grapeseed oil, and vinegar
- 3 ounces (90 g) white miso or red grain miso (akatsubu miso)
- A dab of garlic paste (or one small garlic clove, grated)
- 1 teaspoon soy sauce
- 1/2 cup (100 ml) grapeseed oil
- 1/4 cup plus 2 Tbsp. (90 ml) rice vinegar
- A little sugar syrup (optional)
- 3 in. (about 8 cm) white part of leek
- Oil for deep-frying (like grapeseed, peanut, or even olive oil)
- 9 (or more) large spears green asparagus, about 9 oz. (270 g)
Stir Fry Sauce
By timbrehse
An enhanced Oyster Sauce for chicken ++++ stir fry
- 1/2 cup premium oyster sauce
- 1/2 cup home-made chicken broth or hi qual. store bought
- 2 teaspoon organic sugar
- 4 teaspoons toasted sesame oil
- 2 teaspoon soy sauce
- 2 teaspoon cornstarch
- 2 Tablespoons filtered water
Pesto - Thyme
By timbrehse
Combine in blender Stream oilve oil
- 1 1/2-cups Italian flat-leaf parsley
- 1/2-cup thyme leaves
- 1/2-cup Parmesan cheese, grated
- 1 -lemon, zested
- 1/2-cup toasted walnuts
- 2 -garlic cloves
- 1/2-cup extra-virgin olive oil
- Salt