Homecook to Homecook: Twenty Fresh and Easy-to-Follow Recipes: Put together for you to enjoy with family and friendsHomecook to Homecook: Twenty Fresh and Easy-to-Follow Recipes: Put together for you to enjoy with family and friends
Larry Wise Jr., Erica Ninneman
Language: English
Pages: 52
ISBN: 2:00367120
Format: PDF / Kindle (mobi) / ePub
Homecook to Homecook is a book series, cooked and written by Homecooks for Homecooks. If you are a homecook that likes fresh ingredients, great flavors and delicious easy-to-follow recipes, that will excite the palates of your family an friends.
This book is for you! Comprehensive, informative an utterly satisfying, Homecook to Homecook book series is the go-to guide.
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minutes per side. Step 3: Remove chicken and set to the side. Step 4: Remove the husk from the two corns. Step 5: Turn your burner on high heat. Place corn directly on the burn cover to expose it to the flame. Rotate the corn until you get an even char on all sides. Step 6: Let the corn cobs cool. After cooled, cut the corn off the cob. Step 7: Cut chicken into small strips. Create Your Chimichurri Sauce: Step 1: Pull out your food processor. Add your garlic and finely chop. Step 2:
your sauce! Add to veggies: 1 tbsp. soy sauce, ? tbsp. Siracha, 1 tsp. corn starch, ? tsp. of red pepper flakes, 1 tsp. sugar, and ? cup of chicken stock. (Note: Mix 1 tsp. of corn starch with 1 tsp. of water to create a paste before adding it to the mixture.) Step 6: Let reduce for 10 minutes. Step 7: Add chicken and let cook for 5 minutes. Step 8: Stir in the cashews and remove from heat. It’s ready to eat! Serve Rice on the Side: In a small sauce pan add 2 cups of rice and 4 cups of
Vinaigrette: Mix together ? cup of balsamic vinaigrette, 2 tbsp. of olive oil, 2 tbsp. of honey, garlic, salt and pepper to taste. Add veggies to vinaigrette. Let marinate for 5 minutes. Combine Your Ingredients: Ladle out veggies and spread on top of the spring mix. Sprinkle with parmesan cheese, drizzle honey balsamic vinaigrette over top and it’s ready to eat! Bacon Fried Brussel Sprouts Bacon Fried Brussel Sprouts Serving Size: 4-6 Grocery List: Seasonings in Your Cabinet: Utensils:
Oil Cutting Board & Knife 1 Bunch-Spinach Measuring Spoons Garlic 14 oz.-Chicken Stock Note: Harissa spice blend consists of cumin, coriander, chili powder, paprika, salt, caraway, and garlic powder. Prep Your Ingredients: Chicken Thighs: Leave whole. Season with harissa spice blend. Potatoes: Add to a large sauce pot filled with water. Bring to a boil. Remove once a fork easily goes into potatoes and put to the side to cool. Whole White Onion: Chop into thin slices. 1 Garlic Clove:
pieces. ? Red Onion: Dice. Arugula: Rinse off. 2 Garlic Cloves: Peel and dice. Create Your Citrus Vinaigrette: Mix together ? cup of apple cider vinegar, 2 tbsp. of olive oil, 1 tbsp. of honey, zest 1 orange, juice 2 oranges, juice 1 lime, garlic, and salt and pepper to taste. (Note: Remember always taste as you go in case you need to add more of an ingredient.) Combine Your Ingredients: Mix your arugula, peaches, and onion. Sprinkle with blue cheese. Drizzle citrus vinaigrette over top,