1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breast
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish
Preheat oven to 400°. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts. To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven. Bake until the chicken reaches an internal temperature of 170° F and the sauce has reduced slightly, 10 to 15 minutes. Spoon sauce on top of chicken. Garnish with parsley.
3/4 cup soy sauce
3/4 cup bourbon
1/2 cup packed brown sugar
2 tablespoons molasses
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces
In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture. Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight. Heat grill to ORANGE zone (Medium-High heat). Drain chicken, reserving marinade. In a 2-quart saucepan, cook over medium heat, about 20 minutes or until reduced to 3/4 cup. Set aside to serve with chicken. Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 165°F. Serve chicken with sauce.
Ground black pepper
One 4 to 5-pound chuck roast
2 tablespoons olive oil
2 tablespoons butter
2 whole sweet yellow onions, peeled and halved
6 to 8 whole carrots, peeled or unpeeled, sliced
1 cup red wine
2-3 cups beef broth
2 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
For the Pot Roast:
Preheat the oven to 275F.
Generously sprinkle chuck roast with kosher salt, black pepper and smoked paprika.
Heat olive oil and butter in large pot or Dutch oven over medium-high heat. Place the halved onions in the pot. Brown onions on both sides, remove them from the heat to a large plate.
Place carrots in the same hot pot and cook them until slightly browned. Remove carrots from the heat and place with the onions.
If needed, add a bit more olive oil to the medium-hot pot. Place the prepared meat in the pot. DO NOT MOVE it or flip it for at least 3 minutes or until it has a nice sear. Turn it over to sear on the other side. Once seared, remove the
meat from the pan and place it with the onions and carrots.
With the burner on medium-high, slowly pour the wine into the pot. De-glaze (remove the cooked goodies stuck in the pot) the pot by scraping the bits off the bottom while the wine boils. This process is crucial to getting the most flavor
back into the roast while it cooks.
Once the pan is de-glazed, place the meat back into the pot. Place onions and carrots on top of the meat and add enough beef stock to cover the meat halfway.
Place the fresh herbs (or sprinkle the dried herbs) on top of the meat.
Place the lid on the pan, then roast the meat for 3½-4 hours or until fork tender.
*(If adding extra root vegetables to eat with the roast, add the cut-up vegetables the last hour of cooking. Be sure to place the lid back on for the last hour of cooking.)
The meat will be fall-apart tender and delicious when done.