Lemon thyme Chicken

6 cloves garlic, thickly sliced three shallots, finally chopped Half cup chicken stock 2 tablespoons butter, softened 1 tablespoon finally chopped fresh lemon thyme, or one lemon zest and 1 tablespoon thyme For whole chicken legs or four chicken breast 1 1/2 pounds yellow fingerling potatoes, have lengthwise or chopped zucchini 3/4 of a pound of asparagus, trimmed 1 tablespoon olive oil 1. place garlic, shallot and Stock in small sauce pan; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until garlic is soft and liquid is almost evaporated. Cool five minutes; stir in butter and time. 2. Pat chicken dry with paper towels. Use kitchen scissors, make a pocket between chicken and skin; push time mixture under skin. Or if using chicken breast just rub it on both sides of the chicken. 3. Cook, chicken, skin side down, and heated oiled grill pan, covered, over medium heat, 15 minutes. Turn chicken; cook, covered, about 35 minutes or until cooked through. Cover; stand 15 minutes. 4. meanwhile, boil, steam or microwave potato until just tender; drain. Cooked potato, asparagus, and lemon, inane grill pan, brushing with oil, until brown. 5. Serve chicken with potato, asparagus and lemon.

Maple Apple Breakfast Bars

Essential Ingredients for Perfect Maple Apple Breakfast Bars Main Dry Ingredients 2 cups rolled oats 1 cup whole wheat flour 1/2 cup chopped walnuts or pecans 1/4 cup ground flaxseeds 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt Wet Ingredients 1/2 cup pure maple syrup 1/3 cup unsweetened applesauce 1 large egg (or flax egg for vegan option) 1 tsp vanilla extract Fresh Fruits and Additions 1 cup finely chopped fresh apples (preferably crisp varieties like Granny Smith or Fuji) 1/2 cup raisins or dried cranberries (optional) How to Make Maple Apple Breakfast Bars: A Step-By-Step Guide Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the rolled oats, whole wheat flour, chopped nuts, ground flaxseeds, baking powder, cinnamon, and salt. Whisk until all dry ingredients are evenly incorporated. In a separate bowl, whisk together the maple syrup, applesauce, egg, and vanilla extract until smooth and well combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep the texture light. Fold in the chopped apples and dried fruit if using, distributing them evenly throughout the batter. Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan before cutting into squares to ensure they hold together well. Timing and Serving Facts for Your Maple Apple Breakfast Bars Preparation Time: 10 minutes Cooking Time: 25-30 minutes Total Time: Approximately 40 minutes Calories per Bar: Roughly 180-210 calories (depending on portion size and optional ingredients) Number of Servings: Makes about 12 bars Nutritional Breakdown of Maple Apple Breakfast Bars Nutrient Amount per Serving Calories 195 kcal Protein 4.5 g Carbohydrates 32 g Dietary Fiber 5 g Total Fat 6 g Saturated Fat 0.5 g Vitamin C 3 mg Calcium 40 mg Iron 1.2 mg

Chicken pesto penne Toss

1/2 boneless, skinless chicken breasts 1/4 tsp salt 1/4 tsp pepper 1 1/2 cups whole grain penne pasta 1/4 c creamy pesto 2 cups arugula 2 tsp glaze Instuctions 1. preheat oven to 425°F. Sprinkle chicken with salt and pepper. Arrange in a lightly greased pan bake 20 to 25 minutes or until done cool slightly and shredded with two forks. 2. Meanwhile, Cook pasta according to package directions drain and stir in pesto. 3. Toss pasta with arugula and shredded chicken. Drizzle with glaze. alternate: when I made this, I used canned chicken, put a little extra-virgin olive oil in a cast-iron skillet and sautéed the chicken. Then I added the arugula creamy pesto the cooked pasta some Mediterranean seasoning and the balsamic glaze last and then stirred it all together. I also shredded some Parmesan cheese to sprinkle on top.

Orzo Florentine Soup

2 Tbsp butter 2 Tblsp all purpose flour 1 onion, chopped 2 tsp Italian seasoning 1/2 tsp pepper 6 cups vegetable or chicken broth 2 cups whole milk 1 1/2 cups orzo 1/2 cup thinly slice sun dried tomatoes in oil 1 cup whike milk ricotta cheese 1/2 cup freshly gratef Parmesan cheese 1/4 tsp salt 1/4 tsp pepper 1 (5 oz) pkg baby spinach, coursely choppe Instructions 1. Melt butter in a Dutch oven over medium heat. Add flour, cook 2 minutes, stirring constantly. Add onion, italian seasonging,and pepper. cook 3 to 4 minutes or until onion is browned and tender. 2. Stir in broth and milk. Bring to a simmer. Add pasta and tomatoes, cook 10 minutes or until pasta is done. 3. Stir in cheeses, salt and pepper. Simmer 1 to 2 minutes or until thouroughly heated. Gradually stir in spinach until wilted.

Pan de Mallorca

 

 

 

Pretzel Bites

Pretzel Bites

• ▢1 1/2 cups water (lukewarm)
• ▢2 1/4 teaspoons instant rise yeast ((1/4 ounce packet))
• ▢2 Tablespoons butter (melted)
• ▢1 Tablespoon brown sugar
• ▢1 teaspoon salt
• ▢4 cups flour
• ▢1/2 cup baking soda
• ▢1 egg (beaten)
• ▢Coarse salt (for sprinkling)

Instructions

Pretzel Bites

• Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute. 
• To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.
• Turn dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes. 
• Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper. 
• Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.
• Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.
• Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

Snickerdoodles

1/2 c. Butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 tsp sugar
2 tsp cinnamon
Heat oven to 400 degrees.  Mix thoroughly butter, shortening, and sugar for 2 minutes, and eggs and mix together.  Blend flour, cream of tartar, soda, and salt.  Add to the butter mixture.  Shape dough into balls and drop into bowl of cinnamon sugar mix.  Roll around until coated and place 2 inches apart on a cookie sheet.  Bake 8-10 minutes