1. Grilled Lemon Herb Chicken with Roasted Vegetables
Ingredients:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 2 lemons (juice and zest)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- For the roasted vegetables:
- 2 bell peppers, sliced
- 2 zucchini, sliced
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation:
1. Marinate the Chicken:
- In a bowl, combine lemon juice, lemon zest, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.
- Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. Grill the Chicken:
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches
165°F (75°C).
3. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the bell peppers, zucchini, carrots, and potatoes with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly browned.
4. Serve:
- Serve the grilled chicken breasts alongside the roasted vegetables.
2. Spaghetti Carbonara
Ingredients:
- 12 ounces (340g) spaghetti
- 4 large eggs
- 1 cup grated Parmesan cheese
- 8 ounces (225g) pancetta or bacon, diced
- 4 cloves garlic, minced
- Freshly ground black pepper to taste
- Salt to taste
- Fresh parsley, chopped (optional)
Preparation:
1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Reserve 1 cup of pasta water and then drain the spaghetti.
2. Prepare the Sauce:
- In a bowl, whisk together the eggs and grated Parmesan cheese.
3. Cook the Pancetta:
- In a large pan, cook the diced pancetta or bacon over medium heat until crispy.
- Add the minced garlic and cook for an additional minute, stirring constantly.
4. Combine and Serve:
- Add the cooked spaghetti to the pan with the pancetta and garlic, tossing to combine.
- Remove the pan from the heat and quickly mix in the egg and cheese mixture, stirring constantly to create a creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.
- Season with freshly ground black pepper and salt to taste.
- Garnish with chopped parsley if desired.
3. Beef Stir-Fry with Broccoli and Bell Peppers
Ingredients:
- 1 pound (450g) beef (sirloin or flank steak), thinly sliced
- 2 cups broccoli florets
- 2 bell peppers, sliced
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Cooked rice (optional)
Preparation:
1. Marinate the Beef:
- In a bowl, combine the soy sauce, minced garlic, grated ginger, and cornstarch.
- Toss the beef slices in the mixture to coat.
- Let it marinate for at least 15 minutes.
2. Stir-Fry the Beef:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat.
- Stir-fry the beef slices until browned and cooked through, about 3-4 minutes.
- Remove the beef from the pan and set aside.
3. Stir-Fry the Vegetables:
- Add the remaining tablespoon of vegetable oil to the pan.
- Add the broccoli and bell peppers, and stir-fry until tender-crisp, about 4-5 minutes.
4. Combine and Serve:
- Return the beef to the pan with the vegetables.
- Add a splash of soy sauce and drizzle with sesame oil.
- Stir everything together until well combined and heated through.
- Garnish with sliced green onions.
- Serve over cooked rice if desired.
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