Lemon

A light and refreshing sangria that will go perfectly with all of your food at your next bbq! Read More » Procedure FOR THE TILAPIA Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tablespoon butter and I tablespoon of the canola in large nonstick skillet over medium-high heat. Add fillets, making sure to press on the fish with your spatula while it is cooking. Cook until browned-flesh should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover […] Read More » This dish got its beginnings as a beef stroganoff recipe given to me by my Mom…I decided that I would add some brandy and chicken thighs to it and this is the result. A luxurious weeknight dish that tastes like it took hours to make! Don’t be shy with the lemon and the salt at the end of the cooking-the sauce can really stand up to a strong hand with the seasoning. Read More » Haricot vert is a nice choice here, but the bigger American version works just as well. This is a delicious side that goes well with practically any dinner. Great for a quick weeknight side dish that everyone will love. Read More » Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Add fillets, skin side down making sure to press on the fish with your spatula while it is cooking. Cook until browned-skin should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover to keep warm. Read More » Procedure Move an oven rack into the middle of the oven then preheat oven to 425F. Take a cake-cooling rack and cover it in foil. Take a sheet pan and cover it in foil too! Remove chicken from fridge about 20-30 minutes prior to roasting. Make sure you have removed the innards from the chicken if there are any (sometimes the neck etc are placed in a plastic bag and put in the cavity of the chicken). Use your finger […] Read More » It’s char grilled, it’s salty, it’s lemony, this dish is a refreshing start to the summer and pairs nicely with a tasty steak on the Barbie. Read More » LIGHT, DELICIOUS AND HEALTHY THIS GRILLED VEGGIE FATTOUSH MAKES A GREAT LUNCH. FOR AN QUICK AND EASY WEEKNIGHT DINNER JUST ADD SOME SLICED, GRILLED CHICKEN. Read More »