Chicken with Wheat Beer Honey Reduction

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This dish is a very quick and easy chicken dish with a simple pan reduction. I used Double White from the Southampton Publick House to make the reduction. The wheat beer and honey pair well together and make the sauce’s consistency more of a glaze. From start to finish this meal takes about 30 minutes to prepare and uses ingredients that are staples in a pantry. If you do not have shallots you can substitute with onions. Give this recipe a shot and as always, Enjoy!

Chicken with Wheat Beer Honey Reduction

Garlic-Onion Stacks

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I wanted to make a new appetizer and saw this recipe on The Food Network. The onion stacks turned out alright I just do not think they are worth all the effort it takes to make this dish. You can find the recipe below. If you are a big garlic and onion lover you will enjoy this dish but again there is a lot of prep work and a lot of sitting time for this recipe. If you have the time try it out. Enjoy

Garlic-Onion Stacks

Garlic Chicken with Mediterranean Couscous

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Last weekend I was watching a show on The Food Network and saw this recipe. I made a few changes to it and you can find my recipe along with step by step pictures at the end of the post.

This recipe takes a bit of time with all the preparation and marinating times but the finished product is well worth the effort.

First you need to roast the garlic and make the paste to marinate the chicken. You do this by placing the garlic bulbs in the oven for 30 minutes at 350 F. Then you add all the ingredients into a food processor or blender. You then rub the paste on the chicken and let it marinate for 2-4 hours.

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When making the couscous you first partially cook the grain then hold it to the side. In a pan you brown the chicken then use the pan to finish cooking the couscous.

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For the final step you transfer the couscous to an oven safe dish and add the chicken. You then bake covered for 20-25 minutes then uncovered for 20-25 minutes, or until chicken is done. Enjoy!

Garlic Chicken with Mediterranean Couscous

Ancho Chicken Tacos with Avocado Cream

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These chicken tacos offer a smokey change from the usual ground beef hard shell tacos. The spice rub for the chicken is smokey with a slight heat and compliments very well with the avocado cream. The fresh coleslaw gives a great crunchy texture to this taco. You can also top it with salsa or your favorite hot sauce. This recipe is quick to make for an easy dinner. Enjoy!

Ancho Chicken Tacos with Avocado Cream

Roasted Pork Tenderloin With Black Bean-Chorizo Ragu

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I realized I have not cooked a pork dish in quite some time. When I was looking through a magazine I saw a picture of a black bean and chorizo ragu and thought it would pair very well with pork tenderloin. I looked up a few recipes and combined them to make up the this recipe.

It is best to marinate the pork for at least 4-6 hours but you can get away with 2 hours. Before putting the pork in the oven you will brown it on all sides in a pan.

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By browning the pork it seals in moisture, shortens the amount of time it will spend in the oven, and preps the pan for cooking the ragu.

While the pork cooks in the oven you will cook the ragu in the pan that your browned the pork in. First you will cook the peppers and onions, until soft.

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Then you will add in the chorizo and cook until finished.

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Finally you will add the beans, chicken broth, and tomato paste and reduce liquid by half.

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Finally you serve the ragu over the pork tenderloin. This recipe is quite simple and looks and tastes great. Follow the link below for the full recipe. Enjoy!

Roasted Pork Tenderloin With Black Bean-Chorizo Ragu

Jerk Chicken

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With all the warm weather we have been having recently, and with my cousin’s Jamaica wedding coming up in two weeks I decided to make Jerk Chicken. The recipe is very simple but for best results does require it to marinate overnight. The Jerk rub is quite spicy but not overpoweringly so. You can use boneless chicken breasts or a full chicken depending on what you feel like using. Enjoy!

Jerk Chicken

Shrimp Fra Diavolo

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This is a classic Italian seafood recipe. I modeled this sauce after the base of the vodka cream sauce. The first few steps are just the same. You add the onion to pan; saute 4 minutes or until tender. Add Garlic and saute an additional 30 seconds.

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Then you add 1/2 teaspoon salt and pepper, and wine and bring it to a boil. Reduce the heat, and simmer until the wine is reduced by about half.

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Then stir in 1 teaspoon salt, shellfish stock, and tomatoes; bring to a boil. Reduce the heat and simmer 8 minutes.

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Finally add Shrimp and cover sauce. Cook shrimp for 5-6 minutes or until done. By cooking the shrimp in the sauce you infuse more shrimp flavor into it.

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Pour sauce and shrimp over cooked paste and garnish with basil. This is an easy simple recipe so give it a try. Enjoy!

A New Take on Deviled Eggs

Deviled Eggs

Last weekend I made some deviled eggs for Easter. Instead of making classic deviled eggs I decided to put a twist on this traditional Easter dish. For the first set of deviled eggs I spiced them up with some Siracha hot sauce and garnished them with thinly sliced scallions. These eggs with an Asian twist are a good change up from the classic. The Siracha is not overpowering and gives the eggs a subtle heat. For the second set of deviled eggs I added an avocado into the mix. These eggs were a big hit and gave a nice change of color to the egg plate. You can find the recipes for both below. Enjoy!

Siracha Deviled Eggs

Avocado Deviled Eggs

Chocolate Souffle

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I wanted to try something special for Easter so I used the techniques I learned last week at the cooking class and made chocolate souffles. These souffles are very rich and go well with red wine, Irish Cream, or a nice stout.

You can make the souffle mixture in advance and keep it refrigerated for up to 2 days. The most important part making these souffles is to do all the prep work before you start cooking. Separate egg whites and egg yolks, chop chocolate, and measure out other ingredients. Lightly butter ramekins and coat sides with sugar. By doing all the prep work before hand the process of making the souffles will run smoothly.

To make the chocolate mixture use a double boiler to avoid burning the chocolate. The mixture should look smooth and creamy.

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The hardest part of making souffles, both technically and physically is whipping the egg whites. You will stop once firm peaks form. Firm peak is when the egg whites can stand on their own.

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The most important part of making the souffle mixture is to fold in the egg whites into the chocolate. Do not stir them together, this will prevent the souffle from rising properly. Although this recipe seems intimidating it is not as hard as it sounds. Everyone will be impressed by both the final presentation and taste of this dessert. Enjoy!

Chocolate Souffle