20-Minute Chicken Cutlets with Creamy Pesto Sauce

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Ingredients

• 1 pound chicken cutlets
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped red onion
• ½ cup dry white wine
• ½ cup heavy cream
• ¼ cup pesto
• 1 medium plum tomato, chopped
• 2 tablespoons chopped basil

Instructions Checklist

Step 1

Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

Step 2

Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil.

Cocktail - Rum and Orange Cocktail

 

Ingredients

• 3 tablespoon (1 1/2 ounce) Jamaican rum (such as Appleton Estate Signature)
• 2 tablespoon (1 ounce) Amaro Montenegro
• 2 tablespoon (1 ounce) sweet vermouth (such as Carpano Antica Formula)
• 1 dash of grapefruit bitters
• 1 grapefruit peel twist

Directions

1. Place rum, Amaro Montenegro, vermouth, and bitters in a cocktail mixing glass filled with ice. 
2. Stir until very well chilled, about 30 seconds. 
3. Strain into a rocks glass filled with ice. 
4. Top with grapefruit peel twist, and serve.

Cocktail - Milano-Torino Sour

 

INGREDIENTS

• 1 ounce Campari
• 1 ounce dry vermouth, preferably LoFi
• 3/4 ounce grapefruit juice
• 1/2 ounce lime juice
• 1/2 ounce simple syrup
• 1 egg white
• 2 dashes orange bitters, preferably Regans’

DIRECTIONS

1. Combine all ingredients in a cocktail shaker and dry shake without ice.
2. Add ice and shake again until chilled.
3. Strain into a coupe.

Air Fryer Shrimp

 https://www.instagram.com/reel/ChCrLZoABys/?igshid=MDJmNzVkMjY%3D

Ingredients:

1 pound jumbo shrimp
1 Tablespoon olive oil
2 teaspoons honey
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon granulated garlic
½ teaspoon pepper
¼ teaspoon cayenne pepper
Slaw
2-3 cups shredded cabbage or coleslaw mix
1 batch jalapeño lime crema

Airfryer - Bacon & Egg Toast

INGREDIENTS

• Bread
• Butter: I like to spread some butter on the surface touching the basket to prevent the eggs from sipping through to the basket.
• Eggs
• Bacon
• Black pepper

HOW TO MAKE EGGS BACON AND TOAST IN THE AIR FRYER

• Butter one side of a bread slice, place buttered side down in the air fryer basket.
• Create a dam for the eggs by placing the bacon in a ring form.
• Pour egg within the bacon ring. Repeat process for second slice. Slide air fryer basket in. Set temperature to 380°F / 177°C and air fryer for 10 mins.

https://www.youtube.com/watch?v=lQcHLrIky4k

Stanley Tucci's Spaghetti with Lentils

Ingredient Checklist

• ½ medium yellow onion, finely chopped
• ½ medium carrot, finely chopped
• ½ medium celery stalk, finely chopped
• 1 small garlic clove, sliced
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 cup dried brown lentils, rinsed and picked over
• ½ lb. uncooked spaghetti
• 1 ½ cups salsa marinara
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste

Instructions 

1. Step 1Heat oil in a large saucepan over medium-low. Add chopped onion, carrot, celery, and garlic; cook, stirring often, until softened, about 7 minutes. Remove from heat.
2. Step 2Place lentils in a separate medium saucepan. Fill with cold water to a level 1 inch above the lentils. Slowly bring to a simmer over medium; cook, stirring occasionally, until lentils are just tender, about 20 minutes. Remove from heat; set aside.
3. Step 3To break the spaghetti, lay out a clean dish towel, wrap spaghetti in it, and fold ends of towel over. Roll, squeeze, and/or bend bundle until you can feel that spaghetti has broken down into 1- to 1 1/2-inch pieces. Place bundle over a large bowl and unfurl, thus emptying it of all the bits of spaghetti.
4. Step 4Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package direction for al dente. Drain, reserving 1/2 cup of the cooking water.
5. Step 5Meanwhile, drain lentils, and add to saucepan with vegetable mixture along with salsa marinara. Bring to a simmer over low. Cover, and cook, stirring occasionally, until lentils have blended with salsa marinara, about 10 minutes. Add drained pasta, along with reserved cooking water; cook, stirring often, until flavors meld, about 3 minutes. Season with salt and pepper; drizzle with olive oil. Serve immediately.