Coconut Margarita

https://www.instagram.com/reel/CrCHU2MtpVj/?igshid=MDJmNzVkMjY%3D

The Coconut Margarita

• 1.5 oz tequila Blanco
• 1/2 oz Mezcal
• 3/4 oz Cointreau
• 1 oz lime juice
• 1 oz coconut milk
• 1/2 oz agave syrup
• Pinch of sea salt

1. Add ice and shake!
2. Rim glass with salt & fresh lime zest
3. Add ice and strain (or double strain but I’m in a rush for the weekend)
4. Garnish with a little fresh nutmeg on top & a lime wheel!

Chicken in Cream sauce - chick thigh

 https://www.instagram.com/reel/Cp-056ND-a6/?igshid=MDJmNzVkMjY%3D

• 5-6 Chicken Thighs (Bone-In)
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes (whole or chopped)
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup or Parmesan cheese
• 4 garlic cloves minced
• 1 tap dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Pepper to taste
• Onion powder to taste

Seasoning for the Chicken Thighs

• Salt
• Pepper
• Smoked paprika
• Onion powder
• Garlic powder
• Italian seasoning

1. Preheat the oven to 375.
2. Season the chicken with the blend above.
3. Heat the olive oil in a large cast iron skillet then sear the chicken thighs for 5 minutes per side.
4. Set aside then lower the heat to medium add in the garlic, oregano, and red pepper flakes and sear until fragrant. 
5. Stir in the chicken broth, heavy cream, sun-dried tomatoes and Parmesan Cheese. Bring sauce to a simmer, taste the sauce and adjust to taste then add back in the chicken thighs skin side up.
6. Transfer skillet to the over and cook for 15-20 minutes until Chicken reaches 165 degrees Internet temperature.
7. Remove for the oven and stir the sauce then spoon over the chicken.
8. This goes great over Mashed Potatoes and Rice.

Chicken Nuggets

 https://www.instagram.com/reel/CrEajzjI9pX/?igshid=MDJmNzVkMjY%3D

Hasselback Potato Gratin Recipe

 https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab

Recipe Facts

4.5

(37)

Prep:20 mins

Cook:90 mins

Active:15 mins

Total:110 mins

Serves:4 to 6 servings

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Ingredients

• 3 ounces (85g) finely grated Gruyère or Comté cheese
• 2 ounces (60g) finely grated Parmigiano-Reggiano cheese
• 2 cups (480ml) heavy cream
• 1 tablespoon fresh thyme leaves, roughly chopped
• 2 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)

• 2 tablespoons (30g) unsalted butter

• Directions

1. Adjust oven rack to middle position and preheat oven to 400°F. Grease a 2-quart baking dish with butter. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, thyme, and garlic to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

   

2. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in prepared baking dish with their edges aligned vertically. Continue placing potatoes in dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat slices with cream mixture, and add to dish (see note). Pour excess cream/cheese mixture evenly over potatoes until mixture comes halfway up sides of dish. You may not need all excess liquid (see note).

   

3. Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

   

   

   Serious Eats / Diana Chistruga

Special Equipment

2-quart oval or rectangular baking dish, mandoline

Notes

Because of variation in the shape of the potatoes, the amount of potato that will fit into a single baking dish varies. Longer, thinner potatoes will fill a dish more thoroughly than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on the exact shape and size of the potatoes and baking dish, you may not need all of the cream mixture.

How to Scale Down This Recipe to Feed a Smaller Crowd

This recipe can be scaled by half. Divide all ingredients by two; substitute a 10-inch skillet for the baking dish listed.

Patatas bravas and chorizo salad

 Ingredients

• 900g new potatoes, halved
• 75ml vegetable oil, plus 1 tbsp
• 120g diced chorizo
• 2 egg yolks
• 1 garlic clove, minced
• ½ tsp sweet paprika
• 1 tbsp lemon juice
• 3 chargrilled peppers from a jar, seeds removed and cut into chunks
• large handful of flat-leaf parsley, roughly chopped

Method

STEP 1

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil. Cook the potatoes for 20 mins until just tender. Drain and steam dry.

STEP 2

While the potatoes cook, put 1 tbsp of oil into a frying pan over a medium heat. Once hot, cook the chorizo for 4-5 mins, stirring occasionally until browned and the chorizo has released its oils. Scrape the contents of the pan into a sieve set over a bowl, pressing down on the chorizo to release all the oil. Top up the chorizo oil with more vegetable oil until you have 125ml.

STEP 3

Put the potatoes into a large baking tray and drizzle with 3 tbsp of the chorizo oil. Season, toss together and roast for 35-40 mins, tossing halfway through, until golden.

STEP 4

While the potatoes roast, make the aïoli. Whisk together the egg yolks, garlic and paprika. Slowly drizzle in the chorizo oil, whisking constantly. Keep going until the mixture is thick and smooth. Whisk in the lemon juice and season lightly.

STEP 5

Arrange the potatoes and peppers onto a platter, and scatter over the chorizo. Drizzle with the chorizo aïoli and sprinkle over the parsley and some freshly ground black pepper. Serve with extra aïoli on the side.

The 11 Best Cocktails to Make with Campari

 https://www.liquor.com/best-campari-cocktails-7377088

One Pan Lemon Chicken Orzo.

https://www.instagram.com/reel/Cqbn3kLDy6H/?igshid=MDJmNzVkMjY%3D

• 6 boneless, skinless chicken thighs
• 2 cups uncooked orzo
• 5 garlic, minced
• 2 tablespoons butter
• 3 cups chicken broth
• ¼ cup heavy cream
• 1 tbsp lemon zest
• Salt and pepper to taste
• ½ tsp paprika
• 1 tsp basil

Seasoning for chicken

• 2 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

 

Directions

 

1. In a large skillet or a cast iron over medium heat, cook the seasoned chicken for few minutes or until golden brown. Set it aside.
2. In the same pan, sauté, onion, garlic and the seasoning until fragrant.
3. Add orzo and stir until it’s fully incorporated.
4. Pour the broth and heavy cream.
5. Transfer the chicken back into the pot. Cook over low heat for 10-15 minutes covered  until most liquid is evaporated. Make sure chicken is thoroughly cooked (internal temperature 165°F)
6. Garnish with parmesan and fresh parsley.

10 French Cocktails

 https://www.2foodtrippers.com/french-cocktails/?utm_source=flipboard&utm_medium=social&utm_campaign=grow

Red Hen Rigatoni

https://www.instagram.com/reel/Cp5KFpmDN-q/?igshid=MDJmNzVkMjY=

Ingredients

• 1/2 teaspoon fennel seeds
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 cloves garlic, thinly sliced
• One (24-ounce) jar tomato passata (see Where to buy)
• 2 teaspoons fennel pollen (see Headnote)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 1 pound mild Italian sausage, preferably from links with casings removed, broken into 1-inch pieces
• 12 ounces dried mezzi rigatoni pasta (may substitute regular rigatoni or another short pasta with ridges)
• 2 1/2 tablespoons unsalted butter
• 5 tablespoons finely grated pecorino Romano, plus more for serving
• 3 tablespoons finely grated Parmigiano-Reggiano

Step 1

In a small skillet over low heat, toast the fennel seeds until fragrant, 5 to 7 minutes, stirring occasionally. Transfer to a plate to cool, then finely grind in a mortar and pestle or a spice grinder.

Step 2

Bring a large pot of water to a boil.

Step 3

Meanwhile, in a cold large saucepan, combine 1/4 cup of the olive oil and the garlic. Turn the heat to medium and cook, stirring occasionally, until the garlic is lightly toasted around the edges, 3 to 5 minutes. Slowly stir in the passata, followed by the ground fennel, fennel pollen, oregano, 1/2 teaspoon of salt and the black pepper. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until somewhat thickened and darker, adjusting the heat as needed to prevent scorching or splattering, 20 to 25 minutes. When you drag a spatula through the sauce, it should briefly hold a line where you can see the pan underneath.

Step 4

While the sauce is simmering, line a large plate with towels and keep it nearby. In a large skillet over medium heat, heat the remaining olive oil until shimmering. Add the sausage and cook, stirring occasionally, until well-browned and cooked through, about 10 minutes. Transfer the sausage to the prepared plate to drain the fat.

Step 5

Add the sausage to the tomato sauce and continue to simmer for an additional 10 to 15 minutes.

Step 6

Once the water is boiling, salt it (for about 1 gallon of water, add 1 1/2 teaspoons of fine salt). Add the pasta and cook according to the package instructions, until al dente. Reserve 1/4 cup of the pasta water, then drain.

Step 7

Reduce the heat under the sauce to low, and stir in the butter until it is incorporated and the mixture is glossy. Add the pecorino Romano and Parmigiano-Reggiano, and stir to incorporate and create a smooth sauce. Add the cooked pasta to the tomato sauce. Gradually add the pasta water, stirring until the sauce coats the pasta. If it seems a bit runny, continue to cook and stir over low heat until the sauce adheres to the rigatoni.

Step 8

Transfer to a serving platter or bowl and serve warm, topped generously with more grated pecorino Romano.

Nutrition Information

Per serving (1 1/2 cups), based on 6

Calories: 559; Total Fat: 29 g; Saturated Fat: 9 g; Cholesterol: 42 mg; Sodium: 1,103 mg; Carbohydrates: 51 g; Dietary Fiber: 6 g; Sugar: 8 g; Protein: 19 g