To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp. Flavored balsamic vinegars work well also. Tonight I used a pineapple coconut white balsamic vinegar.
BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar
- Heat butter and oil in a non-stick skillet over medium high heat.
- Add carrots and garlic, stirring to coat well.
- Cover and simmer 5 minutes until carrots begin to soften.
- Uncover and continue to simmer until carrots begin to char.
- Add balsamic vinegar and stir to coat well.
- Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.
Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.
This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.
GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced
- Whisk together all ingredients except the chicken.
- Place chicken in a large ziplock bag.
- Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
- Marinade in the refrigerator for 24 hours.
- Heat grill to low-medium
- Drain the chicken and discard the marinade.
- Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
- Serve over rice with grilled pineapple slices.
RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper
- Heat the oven to 400°.
In a large cast iron skillet heat the oil over medium high heat.
- Generously season chicken pieces with salt and the pepper.
- Sear the chicken until golden, turning regularly, for about 8 minutes.
- Transfer chicken to a platter, keeping warm.
- Remove all but 2 tablespoons of fat from the pan.
- Add onions and sauce 30 seconds or so.
- Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
- Sprinkle the flour over the onions and garlic and stir until combined.
- Return the chicken to the pot, cover, and bake for 15 minutes.
- Remove the pot from the oven and put it on a burner.
- Remove the chicken pieces from the pot to platter.
- Over medium-high heat, whisk in the wine and simmer for 1 minute.
- Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
- Turn the heat off and stir in the butter.
- Taste sauce and adjust seasoning.
- Add the chicken back to the pot coating each piece with the sauce.
- Serve spooned over mashed potatoes, rice or pasta
PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper
- Preheat oven to 400°.
- Generously season chicken with garlic powder, salt and pepper.
Heat a large cast iron skillet over medium high heat.
- Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
- Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes.
Transfer to a warm plate and set aside.
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish
- Drain all but 2 tablespoons of some of the excess fat from the skillet.
- Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
- Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
- Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
- Add in the bullion cube powder and season with salt and pepper to your taste.
Mix together the cornstarch and 2 tablespoons half and half.
- Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
- Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
- Taste test and adjust seasoning, if desired.
- Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
- Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
- Serve over mashed potatoes, rice or pasta.
NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.
HONEY GARLIC CHICKEN WITH ASPARAGUS
2 tablespoons butter
2 boneless, skinless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
+/-1/4 teaspoon red pepper flakes (optional)
2 cups asparagus pieces (1 bunch cleaned, trimmed and cut into bite sized pieces)
1 tablespoon Bragg’s liquid aminos
1 tablespoon honey
- Heat oil in a large skillet over a medium heat.
- Saute chicken pieces, shallot, garlic and red chili pepper flakes for 6-8 minutes.
- Add asparagus and cook 3 minutes more.
- Whisk together the liquid aminos and honey. Add to skillet and cook another couple minutes.
- Serve immediately over rice.
PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste
- Over a medium high heat heat 1 tablespoon butter in large skillet.
- Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
- When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.
- While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
- Add garlic, sautéing about 2 minutes.
- Whisk in lemon juice.
- Season with salt and pepper.
- Add lemon slices, cooking until slightly thick.
- Plate fillets and top with sauce.
- Serve immediately.