15 Balsamic Chicken Recipes

 http://www.eatingwell.com/gallery/7870873/balsamic-vinegar-chicken-recipes/

Easy Pasta Sauce

Article

Ingredients

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 teaspoons dried basil
• pinch red pepper flakes about 1/4 teaspoon
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter, about 2 teaspoons
• 1 28 ounce can crushed tomatoes
• 1/4 cup water

Instructions

1. Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
2. Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
3. Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.

Garlic Herb Butter Sous Vide Steaks

Prep Time - 10 mins

Cook Time -1 hr

Total Time - 1 hr 15 mins

 Servings: 4

Ingredients

• 2 pounds Filet Mignon 4 1/4 pound steaks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons butter
• 1 clove garlic finely minced
• 2 tablespoons parsley flat leaf
• 1 tablespoon vegetable oil

Instructions

1. Season steaks to taste with salt, pepper and a small amount of garlic powder.
2. Heat Sous Vide to temperature based on preference of doneness, from rare, medium-rare or medium. Refer to chart in directions for temp and time guidelines.
3. If preference is medium-rare, heat water bath to 130 degrees to account for increase in temp during final searing and set timer for one hour.
4. When water is heated, submerge steaks in plastic storage bag and seal.
5. While steaks are cooking, prepare garlic butter.
6. Mix softened butter with minced garlic, pinch of salt and parsley.
7. Remove steaks from water bath after one hour.
8. Heat cast iron skillet over high heat with 1-2 tablespoon of olive oil. Once oil is smoking, quickly sear steaks 30 seconds to 1 minute per side.
9. Top steaks with butter compound, let rest and serve.

Scalloped Potatoes Recipe with Parmesan Cheese

 

Prep Time 20 mins

Total Time - 1 hr 20 mins

Ingredients

• 6 peeled and thinly sliced russet potatoes6 peeled and thinly sliced russet potatoes
• 1 1/2 cups of finely grated Parmesan cheese1 1/2 cups of finely grated Parmesan cheese
• 12 tablespoons of unsalted butter cut into small chunks12 tablespoons of unsalted butter cut into small chunks
• Kosher salt and fresh cracked pepper to tasteKosher salt and fresh cracked pepper to taste

Instructions

1. Preheat the oven to 400°.
2. Once the potatoes are sliced overlap them in a 10" cast iron skillet around the outside working your way to the center, kind of like fanning them.
3. Next, add on 1/3 cup of cheese,4 tablespoons of cut-up butter and then season with salt and pepper.
4. Add 2 more layers just like the bottom one but finish the top layer with a 1/2 cup of the shredded parmesan cheese instead of a 1/3 cup like the other layers.
5. Bake in the oven for 50 to 60 minutes or until the potatoes are golden brown on top and cooked throughout.

Serve hot!

Notes

Chef Notes:

• How To Reheat: Add a 1/3 cup of chicken stock, 3 tablespoons of butter, or a 1/3 cup of cream to the top of the potatoes, cover in foil and cook for 25 minutes on 375°.
• Storing and Freezing: Store these scalloped potatoes covered in plastic wrap and keep in the refrigerator for up to 6 days.  These will also freeze well but I suggest removing them from the pan and keep in a covered plastic container for up to 3 months.
• You can also use Yukon potatoes or red potatoes for this recipe. 
• You can also sub out the butter for a traditional cream based sauce.
• Keep the peeled sliced potatoes in a large bowl of cold water to keep from turning brown. 

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 20g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 310mg | Potassium: 683mg | Fiber: 6g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 9.1mg | Calcium: 312mg | Iron: 3.9mg

Crispy Parmesan Potatoes

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/2 cup grated Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano or thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon salt 
• 1/2 teaspoon black pepper

Method

Crispy Parmesan Potatoes

8 STEPS

Step 1

Preheat oven to 400 ̊F.

Step 2

Combine Parmesan, garlic powder, onion powder, dried oregano or thyme, paprika, salt and black pepper in a small bowl. Set aside.

Step 3

Drizzle oil in 22 x 33 cm glass baking dish. Tilt pan, or use fingers to spread oil all over the bottom of the dish.

Step 4

Use a spoon to scatter the Parmesan mixture over the bottom of the dish. Spread as evenly as you can. Once sprinkled just leave it (do not try to spread it around).

Step 5

Place potatoes cut side down, pressing firmly. If there are extra potatoes, fear not, just toss them on top. The potatoes on top will not have crispy bottoms but that is okay.

Step 6

Drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.

Step 7

Bake potatoes for 35-40 minutes or until they are soft and the Parmesan crust is deep golden (you can check through the glass!).

Step 8

Let rest on the counter for 5 minutes (this will allow the cheese to harden and become more crispy). Then use a spatula or seated knife to cut between every four or so potatoes (i.e. cutting through the Parmesan crust, which bonds the potatoes together), then scoop up four or so potatoes and flip them upside down so the cheese side is facing up on a serving platter. 

Roast Salmon

Serves 4

Ingredients

• 3 tablespoons (45 mL) mayonnaise
• 2 tablespoons (30 mL) freshly grated Parmesan cheese
• 1 tablespoon (15 mL) basil pesto, store-bought or homemade (see recipe below)
• 1 large garlic clove, minced
• 4 salmon fillets (about 6 ounces / 175 g each)
• 1/2 teaspoon (2 mL) salt
• 1/2 teaspoon (2 mL) freshly ground pepper

Directions

1. In a small bowl, stir together the mayonnaise, cheese, pesto and garlic.
2. Preheat oven to 425 degrees F (220 C). Line a baking sheet with parchment paper and arrange salmon on it. Sprinkle with salt and pepper.
3. Spread fish with mayonnaise mixture and roast in preheated oven for 10 minutes, or until fish flakes when tested with a fork.
4. Serve hot.

Pesto

Basil Pesto

Makes about 1 cup (250 mL)

• 2 cups (500 mL) packed fresh basil leaves
• 3/4 cup (175 mL) freshly grated Parmesan cheese
• 1/4 cup (60 mL) pine nuts (optional)
• 2 garlic cloves, minced
• 1/2 teaspoon (2 mL) salt
• Pinch freshly ground pepper
• About 3/4 cup (175 mL) extra-virgin olive oil 

1. In a food processor, combine the basil, cheese, pine nuts, garlic, salt and pepper. Blend just until smooth.
2. With processor running slowly, drizzle in just enough of the oil to reach desired thickness.
3. Refrigerate, covered, for up to three days, or freeze for up to a month.

Greek Lemon Potatoes

 

Article

YIELD - Serves 6 to 8

PREP TIME- 10 minutes

COOK TIME -1 hour 15 minutes to 1 hour 20 minutes

INGREDIENTS

• Cooking spray
• 4 cloves garlic
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup olive oil, preferably Greek
• 1/4 cup yellow mustard
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 pounds Yukon Gold potatoes
• 1/2 cup water

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9x13-inch baking dish with cooking spray.
2. Coarsely chop 4 garlic cloves and place in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.
3. Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.
4. Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.

Sheetpan Shrimp

 Serves 2-4

Prep time: 15 minutes
Total time: 30 minutes

Ingredients

• 1 pound|450 grams peeled and deveined shrimp

• 3 tablespoons olive oil

• 3 tablespoons white wine

• 1 teaspoon kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

• 1 garlic clove, mashed into a paste

• 1 lemon, zested and juiced (about 3 tablespoons fresh lemon juice)

• 4 tablespoons|65 grams unsalted butter, cubed

• 2 teaspoons finely chopped parsley

• crusty bread, to serve

• cooked pasta, to serve (optional)

Directions

1. Heat the oven to 425°F. In a medium bowl, toss the shrimp with the oil, wine, salt, pepper, and garlic. Zest in the lemon and squeeze in the juice. Let sit for 15 minutes.

2. Spread the shrimp and their marinade on a small sheet tray or a 9-inch-by-13-inch baking dish. Dot the tops of the shrimp with the butter and bake until pink and the butter is bubbling, 8 to 10 minutes. Season with a bit more salt and sprinkle with the parsley. Serve with crusty bread or toss with cooked pasta.

Shrimp Cocktail

 

Article

Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they’re tender, juicy and delicious.

INGREDIENTS

• 24 large shrimp (21–25 count per pound, raw, deveined and easy peel, thawed*)
• 1/2 tsp. salt
• 1/2 of a lemon (optional)
• 8–10 peppercorns (optional)
• a handful of fresh parsley (optional)
• 1 cup ketchup
• 2 Tbsp. horseradish
• Pinch of salt
• 1 tsp. lemon juice (optional)
• 1/2 tsp. Worcestershire sauce (optional)
• 1/2 tsp. hot sauce, like Tabasco (optional)

INSTRUCTIONS

• Fill a large saucepan 3/4 full of water.
• Add salt.
• If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
• Bring the pot to a rapid boil over high heat.
• Remove from the heat and let it stop boiling.
• Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
• Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
• When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
• Peel shrimp but leave the tails on.
• In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
• Taste, add more horseradish if desired.
• Divide sauce among 4 small bowls or wine glasses or martini glasses.
• Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

NOTES

*You can make this using still-frozen shrimp. You just need to keep them in the hot water (step#6) for longer, about 10 minutes. See information about cooking shrimp from frozen over here.

Sous Vide Filet Mignon

 

Article

Ingredients

• 2 Filet Mignon
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point oil)

RARE

• 122°F - 128°F
• 1 - 2 hours

MEDIUM RARE

• 129°F - 135°F
• 1 - 2 hours

MEDIUM

• 136°F - 145°F
• 1 - 2 hours

Directions

1. (Optional) Marinate filet mignon for 24 hours prior.
2. Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 130°F as filet mignon does not have much fat to tender.
3. Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
4. Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1. Place packaged filet mignon in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).
2. Remove filet mignon and pat dry with paper towels.

SEAR IT

1. Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2. Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.
3. Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
4. (Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

https://www.platingsandpairings.com/sous-vide-filet-mignon/

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

 

INGREDIENTS

• 1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
• ½ cup extra-virgin olive oil
• ½ teaspoon kosher salt, plus more as needed
• ⅓ cup olives, crushed, pitted and chopped
• 1 fat garlic clove, finely grated or minced
• 1 ½ tablespoons fresh lemon juice, plus more to taste
• ⅛ teaspoon red-pepper flakes, plus more as needed
• 4 ounces pancetta or bacon, cut into 1/8-inch cubes
• ¾ teaspoon cumin or caraway seeds
• ½ cup shredded (not ground) Parmesan
• ¼ cup chopped fresh parsley or mint leaves and tender stems, for serving

PREPARATION

1. Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
2. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
3. After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
4. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Creamy Scalloped Potatoes

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Recipe Summary

Prep:35 mins

Total:1 hr 35 mins

Servings:10

Ingredients

• 1 clove garlic, lightly smashed and peeled
• Unsalted butter, room temperature, for pan 
• 4 pounds Yukon Gold potatoes (8 medium)
• 2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon lightly packed fresh thyme leaves
• Coarse salt and freshly ground pepper
• 1/8 teaspoon freshly grated nutmeg
• 6 ounces Gruyere, coarsely grated (2 1/4 cups)

Directions

1.  Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
2.  Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
3. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
4. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

How to Dry Brine your Steak

 https://www.grillseeker.com/2020/07/dry-brine-your-steak-for-maximum-flavor/

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

 

Article

These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

Yield: 6 Servings

INGREDIENTS:

• 2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/4 inch slices
• 1/3 cup extra virgin olive oil
• 3 1/2 teaspoons Diamond Crystal kosher salt, or 2 5/8 teaspoons Morton's kosher salt. 
• 1/4 teaspoon black pepper
• 1 brown or sweet onion, halved, and thinly sliced
• 2 large cloves garlic, minced
• 1/2 cup dry white wine

INSTRUCTIONS:

1. Heat your oven to 400 degrees F. 
2. In a large bowl, stir the potatoes and olive oil until the potatoes are totally coated. 
3. Add the salt and pepper and stir. 
4. Stir in the onion slices and the garlic. Pour the ingredients into a 13 inch by 9 inch baking dish and spread evenly. 
5. Cover the baking dish with foil and bake the potatoes for 40 minutes. 
6. Reduce the oven temperature to 350 degrees F and remove the dish from the oven. 
7. Pour the wine over the potatoes. 
8. Lightly place the foil over the baking dish so that there is enough room on the sides for evaporation. 
9. Return the dish to the oven. Bake for an additional 20 minutes. 
10. Remove from the oven and let cool for 10 minutes before serving. 

Sous Vide Filet Mignon

 

https://sousvideguy.com/recipe/sous-vide-filet-mignon/

Paper Plan Recipe

Article

    

INGREDIENTS

Serving: 1

• 3/4 ounce bourbon
• 3/4 ounce Nonino Quintessentia amaro
• 3/4 ounce Aperol
• 3/4 ounce fresh lemon juice

DIRECTIONS

1. Combine all the ingredients in a cocktail shaker three-quarters filled with ice.
2. Shake until chilled.
3. Strain into a coupe glass.

Slowcooker chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs 
• 1 pound smoked sausage, cut into 2-inch slices 
• 1 large onion, chopped 
• 1 large green bell pepper, seeded and chopped 
• 3 stalks celery, chopped 
• 1 (28 oz.) can diced tomatoes with juice 
• 3 cloves garlic, chopped 
• 2 cups chicken broth 
• 1 tablespoon Cajun or Creole spice mix 
• 1 teaspoon dried thyme 
• 1 teaspoon dried oregano 
• 1 pound extra large shrimp, peeled and deveined 
• 1 3/4 cups long-grain rice 
• Parsley, optional

How to Make It

1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Roasting Vegetables

 Roasted vegetables are a healthful base on which to build meals (and a great way to clean out the fridge!). Get a jump on the week by roasting a batch on sunday, then refrigerate up to 4 days or freeze up to 1 month.

Roasting Vegetables

Preheat oven to 425°F. Place vegetables in a single layer on a large baking sheet or shallow baking pan. Drizzle with olive oil and season to taste with salt and black pepper (or other desired seasoning); toss gently to coat. Roast until vegetables are lightly browned and desired tenderness is reached, stirring or turning once during baking time. Use timings below as a guide.

ACORN SQUASH

• Halved, seeded, and cut into ¾-inch slices
• ROAST 20 to 25 min.

ASPARAGUS

• Trimmed
• ROAST 10 to 12 min.

BEETS

• Peeled and cut into small wedges; cover pan with foil
• ROAST 40 to 45 min.

BROCCOLI

• Stemmed and cut into florets
• ROAST 10 to 15 min.

BRUSSELS SPROUTS

• Trimmed; halved if large
• ROAST 15 to 20 min.

BUTTERNUT SQUASH

• Peeled, seeded, and cut into 1-inch pieces
• ROAST 25 to 30 min.

CABBAGE

• Trimmed and cut into wedges or ½-inch slices
• ROAST 35 to 40 min.

CARROTS

• Coarsely chopped or cut into sticks (or baby carrots)
• ROAST 25 to 30 min.

CAULIFLOWER

• Cored and cut into florets
• ROAST 20 to 25 min.

CHERRY/GRAPE TOMATOES

• Leave whole
• ROAST 10 to 12 min.

CORN

• Husked and kernels cut off the cob
• ROAST 15 to 20 min.

DELICATA SQUASH

• Halved, seeded, and cut into ½-inch-thick slices
• ROAST 25 to 30 min.

FENNEL BULB

• Trimmed and cut into wedges
• ROAST 25 to 30 min.

NEW POTATOES

• Halved or quartered if large
• ROAST 20 to 25 min.

OKRA

• Trimmed
• ROAST 15 to 20 min.

PARSNIPS

• Peeled and coarsely chopped
• ROAST 25 to 30 min.

RADISHES

• Trimmed and halved if large
• ROAST 30 to 35 min.

RUTABAGAS

• Peeled and coarsely chopped
• ROAST 25 to 30 min.

SUGAR SNAP PEAS

• Trimmed
• ROAST 10 to 15 min.

SUMMER SQUASH

• Coarsely chopped
• ROAST 15 to 20 min.

SWEET POTATOES

• Coarsely chopped or cut into ½-inch wedges
• ROAST 20 to 25 min.

ZUCCHINI

• Sliced
• ROAST 15 to 20 min.

Add More Flavor

Freshen up your roasted veggies each time you use them with a drizzle, dollop, or sprinkle.

• SRIRACHA SAUCE A squirt or more of this bright and spicy Asian sauce adds a little—or a lot—of heat to cooked vegetables.
• SWEET CHILI SAUCE Toss a spoonful of this sweet and mildly spicy sauce over veggies or use it as a dipping sauce.
• TOASTED SESAME OIL A little goes a long way with this intensely nutty oil.
• HONEY OR MAPLE SYRUP These natural glazes enhance the sweet flavor of roasted vegetables.
• YOGURT A dollop of yogurt and sprinkle of spice add a wholesome tang to baked and roasted root vegetables.
• MUSTARD SAUCE Whisk together stone-ground mustard and sour cream, then thin with milk for an easy sauce to drizzle over hot or cold veggies.
• SOY SAUCE Add a hint of umami to any stir-fry vegetables.
• CITRUS JUICE Squeeze a wedge of orange, lemon, or lime over steamed or roasted veggies.
• VINEGAR Drizzle any vinegar variety (balsamic, white or red wine, rice, sherry, herb-flavor) over vegetables and greens.

korean grilled steak with toasted sesame chimichurri

 

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INGREDIENTS

• 1 cup low sodium soy sauce or tamari
• 2 tablespoons honey
• 1-2 tablespoons Gochujang (Korean chili paste)
• 1 inch fresh ginger, grated
• 4 cloves garlic, grated
• 1 tablespoon toasted sesame oil
• 2 pounds skirt or flank steak
• CHIMICHURRI
• 1 cup fresh cilantro, chopped
• 4 green onions, chopped
• 1 jalapeño, seeded and chopped
• 2 tablespoons rice vinegar
• 1/4 cup extra virgin olive oil
• juice of 1 lime
• kosher salt
• 2 tablespoons toasted sesame seeds

INSTRUCTIONS

1. In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.
2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve. 
3. Preheat your grill or grill pan to high.
4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.

6 High-Protein Air Fryer Dinners

 https://www.livestrong.com/article/13729036-air-fryer-dinner-recipes/

Cheesy Garlic Duchess Potatoes

 

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INGREDIENTS

• 2 1/2 pounds medium Yukon Gold potatoes (about 15)
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 2 ounces Gruyère cheese, finely grated (about 1/2 cup)
• 3 cloves garlic
• 6 tablespoons unsalted butter, divided
• 3 tablespoons whole milk, heavy cream, or half-and-half
• 3/4 teaspoon freshly ground black pepper
• 4 large egg yolks
• 1 tablespoon finely chopped fresh chives

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Peel 2 1/2 pounds Yukon gold potatoes and quarter each potato. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a fork with no resistance, 14 to 16 minutes. Meanwhile, finely grate 2 ounces Gruyère cheese (about 1/2 cup) and mince 3 garlic cloves.
3. When the potatoes are ready, drain through a colander. Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring often, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons milk, the remaining 3/4 teaspoon kosher salt, and 3/4 teaspoon black pepper and bring to a simmer. Turn off the heat.
4. Add the cooked potatoes and mash with a potato masher until smooth. (Alternatively, pass the potatoes through a ricer or food mill into the milk mixture.) Add the Gruyère and stir until melted. Add 4 large egg yolks and vigorously stir until they are fully incorporated.
5. Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off. Pipe the potatoes into 12 (2-inch high, 2-inch wide) mounds on the prepared baking sheet, spacing them at least 1-inch apart. If the bag is too hot to handle, wrap a kitchen towel around the piping bag.
6. Place the remaining 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave in 10-second bursts until completely melted. (Alternatively, melt on the stove.) Brush all of the butter over the tops of the potatoes.
7. Bake until the potatoes are golden brown, 15 to 18 minutes. Meanwhile, finely chop until you have 1 tablespoon fresh chives. Sprinkle the chives over the potatoes and serve immediately.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.