Tag Archives: Stovetop

Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.
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Homemade Roasted Red Pepper Soup

I love having a delicious bowl of soup. With the abundance of peppers from my Homemade Red Bell Pepper Soupwindowsill garden, I like to make this simple recipe. You can top it with cheese, sour cream or just drink it out of an oversized coffee cup, like me!

Ingredients
2 tablespoons butter
2 tablespoons grapeseed oil
3 cloves garlic, minced
2 shallots
1 onion (I prefer to use red or Spanish), chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 roasted red bell peppers
4-6 large tomatoes
1 tablespoon lemon juice
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream

Directions
Melt the butter and oil in a large saucepan over medium heat.

Sautee the garlic, onions and shallots in the butter for 5 minutes until translucent. Add the roasted red bell peppers to the mixture.

Add the chicken broth and all of the remaining ingredients but the sour cream and lower the heat to low, simmer the mixture for 30 minutes, covered.

Puree the mixture in a blender and strain out the solid pieces.

Return the soup to the saucepan and add the sour cream and allow it to cook for 10 minutes on low. Serve.