Biography
The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
Search this site
Recipe Index
Sweet desires
Instagram : gracejy Links
Past entries
♥ February 2013
♥ March 2013
♥ April 2013
♥ May 2013
♥ June 2013
♥ January 2014
♥ June 2014
♥ July 2014
♥ October 2014
♥ December 2014
♥ March 2015
Credits
Corn x Potatoes x Red wine and garlic mushroom
Honey Soy Chicken wings
Garlic Aglio Olio
Sunday, December 7, 2014 | 3:35 PM
Makes 4 servings
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
| 3:31 PM
Honey Soy Chicken Breasts - one of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny, deliciously honey soy glazed perfection.
Ingredients
- 1/4 cup honey
- 1/3 cup light soy sauce
- 1/2 tsp freshly ground black pepper
- 4 cloves minced garlic
- 1 tbsp finely grated fresh ginger root
- 8 large wings
Instructions
- Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
- Add the chicken wings and marinate in the fridge for 2 hours
- Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
- Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
Notes
The total prep time reflects the marinating time as well. The cook time will vary from 45-60 minutes depending on the actual size of your chicken breasts,. Use a meat thermometer to be sure they are completely cooked.
| 3:30 PM
Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip
- 1 bunch of asparagus
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
lemon herb sriracha dip
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 teaspoons Sriracha
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.
3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.
4. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.
5. Plate, serve, and watch these disapeer.
*To make this kid friendly simply omit the Sriracha. You can also serve this with marinara or ranch dressing for a dipping sauce. To make these EXTRA kid-friendly, add 1/2 cup of grated Parmesan Cheese to the toasted panko breadcrumbs before breading the asparagus!
Saturday, December 6, 2014 | 11:27 PM