![]() ![]() Share your lemony creation with us and tag recipe was originally published on Half Baked Harvest. Top with fresh herbs and serve with naan and additional feta on the side. Serve the chicken with the vinaigrette and feta sauce spooned over top.Alternately, you can roast the chicken at 400 degrees for 20-30 minutes. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. ![]() Take skewers and thread the chicken, artichokes, and asparagus pieces on. Set your grill, grill pan, or skillet to medium-high heat.Stir in the herbs, paprika, and a pinch of red pepper flakes. Combine the feta, yogurt, and lemon juice in a blender or food processor. In a jar, combine 1/4 cup olive oil, the lemon juice, red wine vinegar, honey, sun-dried tomatoes, 1 clove garlic, and a pinch each of chili flakes, salt, and pepper. Marinate for 15 minutes or up to overnight in the fridge. In a bowl, combine 3 tablespoons olive oil, the paprika, cumin, cayenne, cinnamon, 3 cloves garlic, ginger, cilantro, parsley, and a pinch each of chili flakes and salt.1/4 cup chopped fresh tender herbs such as dill basil or parsley.2 tablespoons chopped sun-dried tomatoes.juice of 1 a lemon (about 2 tablespoons).2 pounds boneless skinless chicken breasts, cut into bite-size chunks.1/4 cup fresh cilantro and or parsley, chopped.4 cloves garlic, finely chopped or grated.3 tablespoons, plus 1/4 cup extra virgin olive oil.If you prefer store-bought, that's okay, too!! Just pop it in the microwave for 20 to 30 seconds before you load it up so it's soft and pliable.Photo via Tieghan Gerard of Half Baked Harvest If you've been following me for a while, you know I love to make my own naan. Top with honey, sesame seeds (if using), more red pepper flakes, and salt. Place the sandwiches in the skillet and cook, pressing down with a spatula, until the cheese is melted and the naan is toasted, about 2 minutes per side. Fold over each naan to create two sandwiches. Remove the skillet from the heat and immediately transfer the eggs to the naan, layering them on top of the cheese and dividing evenly. Using a rubber spatula, gently push the eggs around the skillet, letting the uncooked egg run underneath, and cook until fluffy and just barely set, about 2 minutes. Cook, undisturbed, until just set around the edges. Add the eggs and sprinkle the spinach on top. Melt the remaining 1 tablespoon butter in a medium skillet over medium heat. In a medium bowl, beat the eggs with the turmeric and a pinch of salt. Flip over the naan and sprinkle the cheese along one half of the unbuttered sides. Spread one side of each piece of naan with the garlic butter. In a small bowl, stir together 3 tablespoons of the butter, the garlic, and the herbs. ◦ 1 tablespoon black or white sesame seeds, for serving (optional) ◦ ¼ to ½ teaspoon crushed red pepper flakes, plus more for serving The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerards recipes for their wholesome decadence. ◦ 2 tablespoon chopped fresh tender herbs, such as parsley, chives, and/or dill ◦ 1 clove garlic, finely chopped or grated ◦ 4 tablespoons (½ stick) salted butter, at room temperature Some might call that a stretch, but go with me on this one.and enjoy that melty goodness." So you see what I did there? I turned our breakfast sandwich into a superfood. We all know a healthy gut is the real secret to happiness. Together these two ingredients will help prepare your gut for a whole day of challenges. The honey (which, trust me, is essential here) acts as a prebiotic. Turmeric is an anti-inflammatory and antioxidant, among other things. I also snuck in a pinch of turmeric with my soft scrambled eggs. Lots of cheese, garlic, and sweet honey to seal the deal. Well, this is the breakfast version, which honestly works whether it's 7 a.m. It's one of the best late-night dinners you can make. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Remove the chicken from the skillet to a plate. Add 2 tablespoons of butter and toss to coat the chicken. On the rare occasion I happen to have any leftovers lying around, I turn them into a grilled cheese. Add the chicken and sear on both sides until browned, about 2 minutes. Nothing beats homemade naan, fresh off the skillet in all its buttery glory. It's without a doubt one of the best breads out there. From "Half Baked Harvest Every Day" by Tieghan Gerard ![]()
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