Easy Chicken Madeira

Ingredients:

2 chicken breasts sliced in half lengthwise and pound between plastic wrap or zip bag
salt & pepper to taste
4 tablespoons flour divided - 2 tablespoons for sauce
4 tablespoons butter divided
1 tablespoon olive oil
16 oz mushrooms sliced
2-3 clove garlic minced
2 cups Madeira Wine sweet white wine
2 cups chicken broth
1 lb asparagus trimmed and blanched
1/2 cup cheddar cheese or mozzarella cheese
parsley finely chopped, for garnish

Instructions:

Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.

Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. 

Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft. Transfer mushrooms on to a plate. 

Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.

Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.

Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts.

Grilled shrimp

 

FOR THE SHRIMP MARINADE:

Olive oil
Fresh garlic
Fresh jalapeno
Brown sugar
Smoked paprika
Chili powder
Garlic powder
Onion powder
Cumin
Kosher salt
Black pepper

FOR THE SHRIMP SKEWERS:

Extra Jumbo shrimp:  “16 to 20 per pound”, also meaning that there are 16 to 20 shrimp in a pound.
Fresh lime and cilantro: 

Shrimp does not take long to grill, especially over medium-high heat. Once the shrimp are nicely charred and no longer opaque, they’re done.

Heat grill to medium-high.
Clean grill grates well. Then oil the grates.
Grill shrimp for 3 to 4 minutes per side. Do not overcook.

Weeknight Paella

 

Quick Pickled Onions

1 cup red wine vinegar

1/3 cup sugar

1/8 teaspoon table salt

1 red onion thinly sliced

Microwave vinegar, sugar and salt in medium bowl until simmering, 1-2 minutes. Add onion and let sit, stirring occasionally for 45 minutes. Drain and refrigerate for up to one week.

Overnight oats

½ cup old fashioned rolled oats, you can also use gluten free oats
½ cup milk, any milk, including skim, soy, almond, etc.
¼ cup plain yogurt

Pinch of salt
1 tablespoon honey, or to taste 
1 tablespoon chia seeds
¼ teaspoon pure vanilla extract
Diced or sliced fresh Fruit, for garnish, optional
Chopped nuts, for garnish, optional
Coconut shavings, for garnish, optional

Instructions

Add oats, milk, yogurt, salt, and honey to a glass container, glass jar, or a cereal bowl.
Stir in chia seeds, vanilla (and dissolving mix-ins such as cocoa powder, if using).
You can also stir in Nutella or peanut butter, or wait to add those right before serving. However, If using berries, nuts, and other toppings that will get soggy, don’t add them until the next day, right before serving.
Cover the oats and refrigerate for at least 4 hours, or overnight.
Uncover; if oatmeal is too thick, thin out with more milk.
Top with fruits, nuts, coconut shavings

Berry Oatmeal Variation: Add ½ cup fresh berries right before serving, and top with chopped nuts, if desired.

Chocolate Oatmeal Variation: Stir in 2 teaspoons cocoa powder.

Peanut Butter Oatmeal Variation: Stir in 1 tablespoon smooth natural peanut butter right before serving.

Nutella Oatmeal Variation: Stir in 1 tablespoon Nutella right before serving.

Banana Bread Oatmeal Variation: Just before serving, stir a pinch of cinnamon into the oats, and top with sliced or chopped banana and chopped pecans or walnuts.

Jamie Oliver's 5 Ingredient Carbonara

1/2 lb pancetta or smoked bacon or 3 sausages (cut up) or 12 meatballs
1 clove of garlic
2 eggs
2 oz grated pecorino or parmesan or grana padano cheese
freshly ground black pepper
8 oz pasta

Chop the bacon into small chunks and place on cold pan. Turn on medium high heat and render the fat out. Add cracked clove of garlic and freshly ground black pepper - about 2 tsps. Give it a time.

Boil pasta with tiny amount of salt. Do not drain it - you will need that water.

In the meantime, prepare the eggs. Crack them into a bowl, add about 40g / 1,4 oz parmesan cheese and whisk through.

When pasta is al dente and bacon is getting golden, remove garlic and turn the heat off. Drag the pasta into the pan directly from the water. Add few splashes of water to stop frying and mix ingredients.

When you do not hear frying anymore, pour egg mixture in and toss quickly to cover the pasta. Add some water to achieve appropriate creamy consistency.