Main dish for today is skillet chicken in onion cream sauce. all made and cooked from scratch.
sharing my recipe below:
chicken b*****s cut in slices/ chicken filet
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 small finely chopped onion
4 branches of sliced spring onion
2 tablespoons butter
1/2 teaspoon fresh thyme
1/2 teaspoon red pepper flakes
2 teaspoons balsamic vinegar
1/2 cup chicken broth
1/2 cup heavy cream
salt and pepper
season the slices of chicken b*****s with garlic powder, salt and pepper. put olive oil in skillet and slowly lay the meat slices in. cook on medium heat until the b*****s get red color. set aside, on the plate. add butter in the same skillet and cook the onion (cut in small pieces) and the spring onion. stir it occasionally and let the onions cook on the lowered heat for 15 minutes. add thyme, red pepper flakes, balsamic vinegar (if you don’t have balsamic vinegar, use apple cider vinegar- tastes equally as stunning), grab a whisk and pour the chicken broth while whisking. put the heat on high and cook until it thickens a bit. add the cream and let it simmer for a few moments. put the b*****s back into the skillet and spoon the sauce on the top. serve immediately with fresh parsley or spring onion.
Deeply exhausted for my chores and unexpected errands today but i will never missed it for the world to cook something nice for our meals. i also prepared a grilled egg and cheese toast this morning for breakfast and minced pork in egg for lunch but too occupied with my clothes outside earlier so never really had a chance to sit down and take more photos.
i always have veggie and meat for protein for meals. tonight’s dish is stir fried chinese cabbage with dried shrimp for vegetables dish and another one is skillet chicken in onion cream sauce.
Some ideas with our scrumptious double dairy ice cream with waffles, crepes, pancakes and french toast. add some delicious fresh fruit as one of your 5 a day and bobs your uncle ..... or caroline’s dairy has the answer😉 .
Our limited edition coconut ice cream with chocolate sauce and desiccated coconut just for that finishing look. a refreshing and light taste with a touch of decadence.this limited edition is definitely a clear favourite of mine this year....so far.... .
A view from the top of “earth goddess” by @becs_mk
this is a @the.red_door original recipe. please give credit when sharing or recreating.
2 oz homemade tomato mezcal
1 oz fresh-squeezed mandarin juice
1/2 oz st. germain
3 dashes bar keep fennel bitters
3 drops saline
fennel, salt & pepper rim
cherries on the vine (garnish)
add 4 cherry tomatoes and 2oz of mezcal to blender and purée. strain through coarse mesh strainer, then strain again through fine mesh strainer. pour fresh-squeezed mandarin juice through fine mesh strainer. use spent orange to rim cocktail glass and dip in fennel/salt/pepper mixture. add all liquid ingredients to cocktail shaker with ice. shake and strain into coupe. garnish with cherries on the vine.