Healthy Honey Butter Chicken Recipe

Ingredients

• 25.5 oz skin-on bone-in chicken thigh (4 cutlets)
• ½ cup unsalted chicken broth
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp unsalted butter
• 1 tsp garlic minced
• 1 tbsp parsley
  2 tbsp honey
• 2 tbsp lemon juice

Instructions
Prep 

1. Season the chicken thighs with ground black pepper, salt and garlic powder. Let sit for 15 minutes. Preheat the oven to 400 degrees Fahrenheit. 

Cook 

1. On a cast-iron skillet, heat 1 teaspoon of butter over medium heat, place the chicken thighs skin side down. Sear the first side (skin side) for 6 minutes and the second side for 3 minutes. Remove from the skillet. 
2. Bake the seared chicken thighs for 20 minutes in the oven at 400 degrees Fahrenheit.
3. Remove the chicken thighs from the oven, transfer them to a clean plate. 
4. Make the honey butter sauce. On the same skillet used for the chicken, turn on high heat and add in these ingredients successively: lemon juice, minced garlic, honey, 2 teaspoons of butter and chicken broth. 
5. Transfer the chicken cutlets back into the skillet. After 1 minute, reduce the heat to medium. After 5 minutes, flip the chicken cutlets to the other side, let sit for a minute and turn off the heat. 
6. Serve immediately.

This article and recipe adapted from this site!

Classic Baklava

Ingredients
FOR THE SYRUP

• 1 cup granulated sugar
• 1 cup water
• 1 cinnamon stick
• 1 cup honey
• 1 strip orange peel

FOR THE PASTRY

• 1 pound walnuts (toasted)
• 16oz package phyllo dough, thawed
• ½ tsp ground cloves
• 1½ cup sunsalted butter
• 1½ tsp ground cinnamon

Instructions

1. Make the Syrup: Combine the water, honey, cinnamon stick, sugar and orange peel in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature. 
2. Make the Baklava: Preheat oven to 350° F. 
3. Place the cinnamon, walnuts and cloves in a food processor and process until the walnuts are finely ground. 
4. Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify. 
5. Brush a 9×13-inch pan with melted butter and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more butter. Continue this process until you have layered 7 sheets of phyllo. 
6. Gently spread one-quarter of the nut mixture evenly over the top of the phyllo. Repeat the process of layering phyllo sheets and brushing with melted butter, but this time use only 5 sheets of phyllo. 
7. Gently spread another one-quarter of the nut mixture over the top of the phyllo. Repeat this twice more, layering and buttering 5 sheets of phyllo and topping with one-quarter of the nut mixture. 
8. Finish off with 7 layers of buttered phyllo. Brush the top sheet with melted butter, as well. 
9. Using a sharp knife, trim any ragged pieces of phyllo dough that has crept up the sides of the pan. Cut the baklava into 12 even squares, and then cut into triangles (you should have 24 triangles). Place the pan in the oven and bake until golden brown, about 50 minutes. 
10. As soon as the baklava comes out of the oven, remove the orange peel and cinnamon stick from the syrup and slowly pour it over the hot baklava, making sure to get it into all of the cracks and crevices, as well as on the top surface. 
11. Allow the baklava to sit for at least 4 hours before serving so the syrup has a chance to soak in. Baklava can be stored at room temperature, covered very loosely with a paper towel or foil until ready to serve. Leftovers should be stored in airtight container at room temperature or in the refrigerator for up to 2 weeks.

This article and recipe adapted from this site!

Greek Lamb Gyros with Tzatziki Sauce

Ingredients
FOR THE GYRO MEAT:

• 1 pound ground lamb
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt
• ½ yellow onion, cut into 1-inch chunks
• 2 tbsp fresh oregano leaves
• 3 ounces slab bacon, cut into ½-inch pieces
• 1 clove garlic, sliced

TO SERVE:

• Tzatziki Sauce
• Pocketless pita bread
• Yellow onion (thinly sliced)
• Tomato (coarsely chopped)

Instructions

1. Make the Gyro Meat: In a medium bowl, combine the ground lamb, pepper, salt and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
2. Preheat oven to 300° F. Place the lamb mixture in the bowl of a food processor and add the garlic, onion and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
3. Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155° F on an instant-read thermometer, 30-35 minutes. Remove from the oven and allow to rest for 15 minutes.
4. Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
5. Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.

This article and recipe adapted from this site!

Homemade Creamy Mushroom Ravioli

Ingredients
EGG PASTA

• 1¼ cups + 2 tbsp all purpose flour
• 2 eggspinch of salt

MUSHROOM FILLING

• ¾ cup chopped white mushrooms, chopped small
• 1 tbsp butter
• 1 large porcini mushroom, chopped small
• ½ small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ tsp oregano
• 1 tbsp minced Italian Parsley
• 1 tbsp flour
• 1½ tbsp freshly grated parmesan cheese
• 1 tbsp mascarpone
• 1 tbsp cream

SAUCE

• 2 to 3 tbsp finely chopped Italian Parsley
• 3 tbsp butter
• freshly grated Parmesan cheese if desired

Instructions
EGG PASTA

1. On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Cover and let rest one hour.
2. Cut dough into 3 to 4 parts, roll out slightly and roll through machine until thin. Sprinkle dough with flour so it doesn't stick.
3. Cut dough into even squares using a pastry crimper. Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
4. In salted boiling water cook the ravioli for approximately 5 minutes. Drain.

SAUCE

1. In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!

MUSHROOM FILLING

1. In a medium pan add butter, chopped onion,  chopped mushrooms and garlic, cook until golden stirring occasionally. Then add parsley + oregano and cook 20 seconds.
2. Remove ¾ of the mixture and blend until creamy, then place back in pan and mix with remaining ¼ mixture. Sprinkle with flour, add mascarpone and cream, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.

This article and recipe adapted from this site!

French Toast Casserole Recipe

Ingredients

• 1 loaf sourdough bread
• 2 cups milk
• 8 eggs
• ¾ cup sugar
• ½ cup heavy cream
• 2 tbsp vanilla 

Topping

• ½ cup brown sugar
• ½ cup flour
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together milk, eggs, sugar, heavy cream and vanilla. Pour evenly over bread. 
3. Cover your pan with Saran Wrap and refrigerate overnight. 
4. Mix together flour, cinnamon, brown sugar and salt in a medium bowl. 
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well. 
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread. 
7. Bake at 350°F for 45 minutes to 1 hour depending on how soft you like it.

This article and recipe adapted from this site!

Pan Fried Honey Bananas

Ingredients

• 1 large banana , slightly under-ripened, peeled, cut into ¾ inch slices
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 1 tablespoon water
• ½ tablespoon unsalted butter
• ¼ teaspoon cinnamon

Instructions

1. In a small bowl, whisk together the honey, brown sugar, water and cinnamon. Set aside.
2. Melt butter in a small pan over medium-high heat. 
3. Place banana slices in the pan in a single layer; cook for 1-2 minutes per side, until a golden crust forms. Adjust the heat if they brown too quickly.
4. Remove pan from heat and pour honey mixture over the banana slices. Allow to cool slightly.
5. Eat on its own or serve over cottage cheese, yogurt or ice cream!

This article and recipe adapted from this site!

Biscuit Egg Casserole Recipe

Ingredients

• 1 can Grand Biscuits
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 package Jimmy Dean pre-cooked Sausage Crumbles
• 1 cup milk
• 8 eggs beaten
• ⅛ tsp black pepper
• ¼ tsp salt

Instructions

1. Preheat oven to 425°F.
2. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal. 
3. Sprinkle with sausage and cheese. 
4. Whisk together milk, eggs, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
5. Bake 25 to 30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

This article and recipe adapted from this site!