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Recipes
Herb-Crusted Salmon
By tmaghee
Preheat oven to 450 degrees
- 3 slices white sandwich bread
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets, (6 ounces each)
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
Chicken Souvlaki, Rice Pilaf
By tmaghee
Marinade: combine the olive oil, lemon juice, red wine vinegar, garlic, oregano and thyme
- Souvlaki:
- 4 boneless, skinless chicken breasts, cut into 1" pieces
- 1/3 c extra virgin olive oil
- 1/3 c lemon juice
- 1 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- wooden skewers soaked in water
- Rice Pilaf:
- 2 tbsp extra virgin olive oil
- 1/2 onion, diced
- 1 med carrot, diced
- 1 stalk celery, diced
- 1 small zucchini, diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 c long grain white rice
- 3 c water or chicken stock
- kosher salt to taste
Chicken Stir-Fry Wraps
By tmaghee
Season chicken with salt and pepper
- Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Lemon Chicken with Rosemary – Slowcooker
By tmaghee
Heat a 12-inch skillet over medium heat
- 2 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon olive oil
- ½ cup unbleached, all-purpose flour
- 1 large onion, peeled, halved and sliced
- 3 garlic cloves, peeled, roughly chopped
- 2 rosemary sprigs
- 1/4 cup fresh lemon juice
- ½ cup chicken broth
- 2 teaspoons lemon zest
- 1 lemon, thinly sliced
- chopped rosemary for garnish
Spiced Chicken with Mint Dressing
By tmaghee
In a food processor, pulse garlic until finely minced
- Chicken
- 6 skinless boneless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup extra virgin olive oil
- Mint Dressing
- 2 cups fresh mint
- ½ cup fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- Garnish
- 5 ounces French Feta cheese, cubed
Honey Mustard Herb Grilled Chicken
By tmaghee
Mix onion, olive oil, lemon juice, salt and pepper in a medium mixing bowl; whisk in mustard and honey; add oregano...
- Ingredients
- 3 pounds skinless boneless chicken breasts, halved lengthwise or pounded to ½ thickness
- 1 ½ cups white onion, finely chopped (about 1 onion)
- 1 cup extra virgin olive oil
- ½ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh chives
Thai Cashew Chicken
By tmaghee
Coat the chicken pieces with corn flour and a pinch of salt
- Chicken breast 1 cut into bite sized pieces
- Garlic 1 tsp chopped
- Dry red chillies 2 cut into half
- Onion 1medium size quartered
- Spring onion 1 stalk cut finely
- Capsicum half cut into bite sizes
- Cashew nut 1/2 cup dry roasted
- Mushrooms 1/2 cup quartered
- Chicken stock/ water 1/4 cup
- Corn flour 1/4 cup
- Oil
- Oyster sauce 2 1/2 tbsp
- Dark soy sauce 1 tbsp