Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

This asparagus garlic sauté is an easy, fresh and tender side dish with bacon chopped up and sautéed together creating the perfect combination of deliciousness.

A sautéed dish that is a perfect combination that can enhance any meal.

It makes a great left-over or light lunch side.


Ever Had Asparagus For Breakfast – Well Now You Can – Instant Pot Asparagus & Brussels Sprouts Frittata


Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

8 garlic gloves, remove paper, trim ends and make 3-4 horizontal slices to each clove

4 ounces chopped smoked bacon (about 5-6 strips, also depends in thickness of bacon)

1 pound asparagus, preferably thin spicks, ends trimmed

1/4 cup teriyaki sauce

1/2 teaspoon black sesame seeds, for garnishing, optional

Himalayan salt and black pepper to taste

In a large skillet, cook bacon over medium-low stirring occasionally, until golden-browned, but not crispy, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Leave bacon fat in skillet.

Next add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is crunchy tender, about 10 minutes.


Cook’s Note

As your cooking the asparagus you will want to watch it carefully so it cooks up tender but not overly soft.

Once the asparagus color turns to a deep green that is an indicator it is cooked through and you can remove from the heat.


Remove asparagus from skillet and set aside with bacon.

Add prepared garlic to skillet and sauté until fragrant, about 4-5 minutes.

Next, add bacon and asparagus back to skillet. Add 1/4 cup teriyaki sauce and stir well to combine. Optional to sprinkle black sesame seeds.

Plate and serve as a main dish with Toasted Sourdough Garlic Cheese Bread and a salad. Can also serve as a side dish.

Another asparagus side dish to try is this Roasted Cheesy Asparagus. It pairs well with any protein which includes chicken, pork, beef and fish.


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Red Swiss Chard & Asparagus Omelette

Red Swiss Chard & Asparagus Omelette

Swiss chard is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.

The leafy green is known for its bright colored stems of red, yellow, pink, and purple. If all colors are sold bundled together it is referred to as Rainbow Swiss Chard.

Photo Credit: Food Source Information – Colorado State University

For sure, you have either read or heard “eat more leafy greens.”

Well, Swiss chard is a member of the leafy green family which includes kale, lettuce, spinach, and collard greens.


Try This Recipe: Red Kale Cannellini Beans and Chorizo Soup


Benefits of Swiss Chard

Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

Cooking with Swiss Chard

Chard can be eaten either cooked or raw depending on your preference.

Prepare Swiss chard by rinsing the crisp leaves several times in warm water.

Leaves and stalks can be boiled, steamed, roasted, used in a stir-fry and as part of an omelet filling.

Red Swiss Chard & Asparagus Omelet

2 large eggs

3 tablespoons butter, divided

1/4 teaspoon Harissa seasoning

Salt and pepper to taste

6 asparagus spears, chopped

3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad

1 garlic clove, minced

1/4 cup chopped white onion

1/3 cup from packaged shredded broccoli carrots cabbage mix

Chop asparagus, Chard stems, onions and mince garlic.

Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.

Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.

Remove from pan to a small bowl or plate and set aside.

Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.

Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.

Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.

Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with the sautéed vegetables.

Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.

Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.

Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.

Red Swiss Chard & Asparagus Omelette

Slide the omelet to a plate and enjoy.

If you like asparagus, then you’ll enjoy these recipes as well.

Asparagus & Eggs with Hollandaise Sauce

Ham Asparagus Alfredo

Asparagus with Garlic and Smoked Bacon


Pork Loin With A Maple Garlic Sauce

Pork Loin with a Maple Garlic Sauce

Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.

Imagine Above and Below Are Adapted From A Pork Meat Chart Approved By The National Live Stock & Meat Board

The most accurate name for pork loin would be pork loin roast.

The loin can be a tough muscle found along the back of the pig, on either side of the backbone.

It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.


Enjoy – Pork – That’s What’s For Breakfast Lunch And Dinner


The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.

A quick and easy pork loin recipe with high returns for very minimal effort.

Try Harissa Seasoning With A Toasted Sourdough Garlic Cheese Bread


Pork Loin with A Garlic Maple Sauce

2-3 pound pork loin cut

1/4 cup Harissa spice

1 1/2 tbsp butter

3 garlic cloves, finely chopped

Maple Garlic Sauce

3 tbsp Apple cider vinegar

1 1/2 tbsp soy sauce

1/2 cup maple syrup (option to use honey)

Preheat oven to 350 degrees

Mix Sauce ingredients together.

Rub pork on both sides with Harissa spice.

Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.


Read More About Beyond Skillets 4 Must Have Cast Iron Cookware Pieces


When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 – 18 minutes or until the internal temperature is 155 degrees

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into slices and plate with sauce.

If you liked this one skillet dish, then you’ll love this one skillet dish: Baked Honey Soy Chicken Thighs

Herbs De Provence Fried Potatoes Over Smoked Gouda

Herbs De Provence Fried Potatoes Over Smoked Gouda

Herbs De Provence is a mixture of dried herbs procured in the southeastern region of France.

The blend of herbs contain savory, marjoram, rosemary, thyme, and oregano.

Lavender leaves are also included with production in the North American market.

Herbs de Providence
Herbs de Providence

The herb mixture is typically used with grilled foods and stews and are used before or during cooking.

A fat is added to the pan, like butter or a vegetable oil prior to cooking so as to infuse the flavor into the food.

Smoked Gouda Cheese

Gouda is made from pasteurized cow’s milk but some varieties are also are made from sheep or goat’s milk.

Smoked Gouda is named after the south #Holland province Gouda – where the cheese was originally developed.

Smoked Gouda Cheese

Gouda is described as a semi-hard cheese with a mild flavor, and gets it richer taste from smoke-curing it.

The cheese gets its smoky flavoring from shavings or chips from hickory trees.

Among all the smoked cheese produced and sold, smoked Gouda comes in 2nd place followed by Provolone, Rauchkase, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar.

First place smoked cheese is smoked Gruyère – a cheese from Switzerland.


Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Yukon Gold Potatoes

The Yukon Gold potato was created in the 1960s by Gary Johnston, scientist and agricultural icon in Canada.

He bred the first Yukon Gold variety at Ontario Agricultural College in 1966 from a white fleshed potato from North Dakota, called norgleam with a wild South American yellow-fleshed variety.

The flesh of a Yukon Gold potato is richly flavored and fairly firm and moist, with medium starch content.

Their medium starch content allows them to hold up to a variety of preparations, including boiling, baking, sauteing and frying.

The frying method, called sautéing, quickly cooks the potatoes at a temperature high enough to brown them.

These golden fried potatoes can be used as a dish for breakfast or dinner.

Herbs De Provence Fried Potatoes Over Smoked Gouda

1 1/2 pounds Yukon Gold potatoes peeled, diced 1/2 inch

1 tbsp olive oil

2 garlic cloves, minced

1 teaspoon herbs de Providence

Salt and pepper

Add olive oil to a skillet over medium-low heat.

Add the potatoes and stir to coat. Season with salt and pepper.

Cook potatoes, stirring occasionally, about 15 minutes

Add garlic and herbs and cook for 5 more minutes or until potatoes are tender and garlic and herbs are fragrant.

Set skillet aside.

Next add a slice of Gouda to a plate. Top with some fried potatoes. Set aside.

Fried Potatoes Over Smoked Gouda Cheese

Fry an egg any style you like. Sunny side up – over medium or with yoke cooked.

Once egg is cooked serve over potatoes and cheese. Top with chopped parsley, cilantro, or dill. Your choice. Enjoy!

You love potatoes? Then you’ll also like making this dish: Roasted Red Potatoes with Garlic Parmesan.

Foods That Don’t Need Refrigerating

Some food items we buy are clearly marked to refrigerate after opening, as an example foods like dairy products and meats among others.

There are some items we buy that are not marked as to how to store it once you have it at home in your kitchen.

These food items include the following.

Tomatoes

Storing tomatoes in the refrigerator can make tomatoes dull and mealy.

In his book, “Food and Cooking” – food scientist Harold McGee explains that ripe tomatoes, are especially sensitive to chilling at temperatures below 55ºF and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they’re brought back to room temperature.

Store them on the counter (under-ripe ones can go on the windowsill).

If your tomato is a little overripe, putting it in the fridge will stop the ripening process preventing issues like mold.

Serious Eats tested over ripe tomatoes by storing them in the refrigerator, and the results showed that the flavor was not negatively impacted by the cold.

If they ripen to fast on the counter top, you could roast them and make them into tomato sauce.

Serious Eats is an award-winning food and drink website, visited by hungry readers every month to view rigorously tested recipes, science-driven cooking techniques, and robust equipment reviews.

Read more here about:

How To Grow Tomatoes By Seed

Indeterminate Or Determinate Tomatoes – Which Is Right For Your Garden?

Melon

Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor.

USDA research found that storage of melons at room temp may even help keep the antioxidants better intact.

Some supermarkets sell half melons, these should be stored in the refrigerator and used within 3 to 4 days.

What happens if you leave a cut melon out?

Dispose of any cut melon pieces left out for longer than 2 hours. Bacteria can begin to grow on the cut melon if it is not refrigerated.

This can lead to spoilage and food poisoning. Be sure to throw out any melon left out at room temperature for more than 2 hours instead of storing it.

As a general rule, you should not keep melon for more than a week unless you intend to freeze it.

With your bought melon why not try this recipe out: Watermelon Goat Cheese Salad

Avocado

Keeping avocados in the refrigerator halts the ripening process so never store them in the refrigerated. Just put them on the counter at room temperature.

If they are already ripe then use them immediately.

To ripen avocados, we suggest you put them in a brown paper bag along with an two to three apples or bananas for a few days until ripe.

The apple or banana releases ethylene gas which causes the avocados to ripen more quickly.

Once your avocados are ripe, try this recipe: Citrus Fennel and Avocado Salad

Potatoes

Cold temperatures will break down the starches in potatoes, making them unpleasantly sweet and gritty.

It is best to store them in the dark we’re it is cool and dry.

When your ready to use your potatoes try this recipe: Organic BBQ Hot Dogs and Potato Pack

Onions

Storing uncut onions in the refrigerator can make them moldy and mushy.

Without their exterior layers intact, cut onions are susceptible to bacteria and mold.

To reuse a cut onion, you’ll need to prepare it correctly, choose an appropriate container, and store it at the right temperature.

If you have half of an onion remaining or a few large wedges, then wrap them tightly in plastic wrap.

Plastic wrap will insulate the onion from the outside air while helping it retain moisture.

Store the cut wrapped onion in your refrigerator at or below 40 °F (4 °C).

Do not at room temperature. Keeping them at a low temperature inhibits the growth of bacteria and allows you to safely reuse them later.

Garlic

Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container.

Once the head has been broken open, use the cloves within 10 days.

You seriously need to try this delicious plate: Asparagus with Garlic and Smoked Bacon

Coffee

Never store ground coffee or coffee beans in the fridge or freezer.

Coffee Beans-Finding You’re Favorite Coffee

Starbucks states that roasted coffee beans should be kept at room temperature. They go on to say when you store it in the freezer or refrigerator, moisture condenses on the coffee and can extract the flavor.

The fridge and freezer are far too humid and will make your coffee tasteless and less aromatic.

Read more here about Coffee-Grinding Tips and Facts

Hard Cheese

If you’re a cheese connoisseur then you probably already know this, but hard cheeses should never go in the fridge.

Parmigiano Reggiano cheese on a table top

It may sound odd as cheese is a dairy product. But if hard cheese is left in the fridge then it turns from hard to rock hard.

Hard cheese goes through a curing process that takes about six months or more to complete (depending on the hard cheese being cured).

After its cured, there is no need to keep it chilled. Just store it in a cool, dark place like your pantry or cupboard.

Other cheeses not aged need to be refrigerated, so make sure to check if it has been aged or not.

Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Apples

Freshly picked apples will do well on your counter or in a fruit bowl.

If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

If you love apple pie, you’ll like the flavor of Baked Apples Apple Pie

Berries

Fresh berries from your local farm taste amazing at room temperature so it’s the sooner the better for munching.

For long-term storage keep them in the fridge.

To avoid soggy or moldy berries, rinse just before eating.

After you rinse them, try the berries in this recipe: Berries and Vanilla Pudding Pie

Stone Fruit

Allow peaches, apricots, nectarines and plums to ripen at room temperature.

If you don’t use them right away, place them in the fruit bin of the refrigerator for a few extra days.

This recipe is wonderful with fresh peaches (can use frozen): Peach and Pecan Cake

Roasted Red Potatoes with Garlic Parmesan

These roasted red potatoes with garlic parmesan are simple and fast to make. A perfect side dish to any dinner and sure to please.

They are toasted with olive oil, minced garlic, along with a little Himalayan salt and black pepper.

You can also mix dried thyme, oregano, and basil if you wish.

Once they’re done let them cool a few minutes then toss them with more grated parmesan if desired and garnish with some chopped parsley (cilantro well work as well).

The History of Red Potatoes

The Red potato was first cultivated in the mountains of Peru.

Spanish explorers brought the potato with them on returning voyages and introduced them to Europe in the 1560s.

When the potato became popular and spread across Europe, they were also carried to the new world or North America.

Why Red Potatoes Are Red

The color in red potatoes is due to anthocyanains, a common pigment which is associated with being rich in antioxidants and anti-inflammatories.

Antioxidants make the spuds more nutritious and a diet rich in antioxidants helps to lower your risk of cancer.

The Potatoes Nutrition

You will receive the most nutritional benefits from red potatoes by eating their skin along with the white flesh.

Red potato are a good source of vitamin-C, vitamin B-6, magnesium, phosphorus and potassium.

According to Harvard Medical School, your body needs vitamin-C to form collagen, which is an essential connective-tissue protein.

Vitamin-C also helps fight infections, maintain healthy bones, and helps with iron and copper absorption.

They are also fat, sodium and cholesterol free.

These potatoes have less of a starchy texture and more of a waxy one. This makes them excellent for use in salads, soups, roasted or boiled.

They also keep their color when cooked as well as their shape. Therefore, no need to peel them.

Roasted Red Potato’s with Garlic Parmesan

1 1/2 lbs red potatoes

2 tbsp. oil

2 cloves garlic minced (1 tsp.)

½ tsp. salt or to taste

¼ tsp. freshly cracked black pepper or to taste

¼ cup. freshly grated parmesan

2 tbsp. chopped parsley for topping

Optional

1/4 tsp. oregano

1/2 tsp. thyme

1/2 tsp. basil

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non stick cooking spray or line with parchment paper and set aside.

Rinse and scrub potatoes well. Cut each potato into bite sized chunks. Use a paper towel to pat potatoes dry.

In a large bowl, toss potatoes with the oil, minced garlic, salt, and pepper making sure they are fully coated (at this step optional to mix in other herbs).

Spread potatoes evenly across baking sheet and bake for 35-40 minutes, stirring about halfway through.

Remove potatoes from oven and transfer them to a plate lined with paper towels to blot off any excess oil. Allow to cool for a few minutes.

Toss potatoes with the freshly grated parmesan cheese, garnish with parsley.

How To Spice Things Up When Cooking

Large collection of metal bowls full of herbs and spices -How To Spice Things Up When CookingHerbs and spices are used to enhance the flavor of food, either it be for cooking Spaghetti Carbonara or baking an apple pie.

An herb or spice can be a seed, fruit, root, bark, berry, bud or leafy part of the plant. They are principally used for flavoring food among other uses. They can be used fresh or dried.

Herbs And Spices Through The Ages

It is said that by the Middle Ages, the most common spices and herbs being traded and used were black pepper, cinnamon (including the alternative cassia), cumin, nutmeg, ginger and cloves.

Herbs and spices are useful for many things, among others are medicinal uses, cosmetic or perfume production uses, and of course they are used add flavor to a meal.

By 1000 B.C. medical systems based upon herbs were found in China, Korea, and India. Also the Egyptians used herbs and spices for their embalming practices and their demand for exotic herbs and spices helped stimulate world trade.

Extracting A Spices Flavor

The flavor of an herb or spice is derived by exposing the volatile oil compounds of the seed or leafy part, that oxidize or evaporate when it comes in contact with air.

As an example, fresh ginger is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.

Flavor of herbs and spices can be maximized by storing them whole and grinding when needed, as grinding greatly increases its surface area and so increases the rates of oxidation and evaporation.

If you decide to use dried spices, be sure to use them within 6 to 8 months of purchase. Ground spices are better stored away from light, as it also increases the oxidation of the volatile oils.

metal bowls filled with spices

How To Use Herbs And Spices

When using herbs and spices you’ll want to pick flavors that complement each other, such as the spice mix known as “pumpkin pie spice.”

The ratios of cinnamon, cloves and nutmeg add great flavor to the pie, and each spice doesn’t over power the other.

The key or rule of thumb to spicing things up is that less is more. Avoid adding too much all at once. Instead, add a little at a time and add more to taste.

A good example of over spicing and unable to fix it, is when you use oregano or cloves. Their volital oils are great for flavoring culinary and pastry dishes, but they are strong in flavor, and only require a small amount.

When using spices to flavor your meat or vegetables, use only 3 different types at a time.

You can even use herbs and spice to replace salt. Choose your spice or spices, add a little lemon juice and unsalted butter.

Which spices pair well together for the best culinary dishes you can make?

Let’s examine some of the most commonly used spices and which spices pair well with them.

How Too Eleminate Pungent Kitchen Smells

Woman washing a cup in white kitchen. Vegetables on the background - How Too Eleminate Pungent Kitchen SmellsWe all enjoy good aromas in our kitchen. But let’s face it, there are just some smells which we can’t avoid while cooking and are hard to get read of after making dinner.

If you made some fish, then you know how hard it is to get to eliminate the smell from your cutting board or the air? Even preparing onions on cutting surfaces and your hands leave you with that unwanted onion smell? We’ve all been there.

But there’s no need to fret, as there are simple ways without synthetic chemicals to tackle common kitchen odors. And if you want to go – “Green” – you will like employing these ideas.

Let’s start with general everyday kitchen odors.

baking soda to clean odors from cutting board

Image Credit: Homedit

General odorsBaking soda is not just for baking and cooking, it can also be used for removing odors from all over the kitchen. Just as baking soda placed in your fridge will remove odors, but it will also remove odors from your hands.

You can also create a paste with a little water and baking soda and apply to your cutting board or other cooking services to remove any unwanted smells.

You can even wash your garbage pail with a mixture of water and baking soda. Also remove odors from dishrags and sponges by soaking them in baking soda and water as well.

raw fish on a cutting board

Image Credit: The Canadian Way

Fish Odors– Slice a lemon in half and use the lemon flesh down on the cutting surface and your hands to cut that fishy odor. You can also chose to mix lemon juice with water to rinse your hands and cutting surface.

The citric acid in the lemon turns a group of decaying organic compounds called amines. When the lemon juice makes contact with the compounds that are causing that “fishy” smell, they are turned into ammonium salts which are less offensive to your nose.

Garlic Odors – Coffee ground are great at removing garlic smells. Wash your hands and then scrub with the coffee grounds. This exfoliates the skin, removing the dead tissues which is where the stink resides.

Onion Odors– Use some organic made toothpaste, like Dessert Essence made with natural tea tree oil and ginger oil or fennel oil . This will work for any of those strong fish and garlic smells as well.

More Techniques To Removing Fowl Odors From The Kitchen

Have you ever used parsley to combat your garlic breath? Rub it on your hands to remove that garlic smell as well. Not only parsley, but any fresh herb will absorb those odors. Just tear the herb into pieces and rub between your hands.

Most herbs are anti-bacterial and anti-fungal. Meaning they kill germs, and with the germs gone, so is the odors they can cause.

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Prosciutto Cotto & Lentils

Prosciutto Cotto and Lentils

Prosciutto cotto literally means “cooked ham.” It’s a popular cold cut in Italy, that is brined pork hindquarter that has been slowly cooked with its skin on to retain moisture.

Prosciutto cotto usually contains less salt than cooked American ham which makes prosciutto a good recipe substitute.

Lentils have 18 grams of protein per serving, making them the third highest level of protein than any other plant food.

Garbanzo beans or chickpeas and wheat berries both have 12 grams of protein per serving.

types of lentilsOut of all the varieties that are grown for consumption, the French Green Lentils are considered the most flavorful, having a delicate peppery taste.

They originated in Puy France, though today they are also grown in Canada (highest production) Italy and the United States.

The French variety lentil hold their shape well while only taking about 30 to 40 minutes to cook.

Prosciutto Cotto and Lentils

diced vegetables for Prosciutto Cotto and Lentils

2 medium stalks celery, diced

2 medium yellow carrots, diced

1 small sweet potato, peeled and diced

1 tablespoon minced garlic

1 small red onion chopped

1/2 cup tomato paste

4 1/2 cups broth, your choice beef – chicken – vegetable

3/4 pound prosciutto cotto – about 2 slices 1/2 inch cut, cut into 1/2 inch x 1/2 inch squares

3 tablespoons olive oil

3 tablespoons avocado oil

In a large soup pot over medium heat, add olive oil and minced garlic – sauté until fragrant.

adding vegetables to garlicNext add prepared onion – carrots and sweet potato and mix together.

adding lentils and tomato paste Next add rinsed lentils and mix in. Then add tomato paste and stir being sure ever lentil is coated.

adding brothAdd broth, place lid on pot and simmer 30 minutes or until lentils are cooked.

After 30 minutes there will be only about 1 cup or so of broth – drain and set aside – leave lentil mixture in soup pot.

warming avocado oil and pork fatIn a warm pan with avocado oil add some prosciutto fat with prepare prosciutto cotto and sauté in oil until meat is warmed.

We used refined high heat (to 550 degrees) avocado oil, which has no flavor, therefore not contaminating or changing the smoked flavor of the prosciutto cotto.

Remove meat and mix with lentil mixture.

Prosciutto Cotto and Lentils - close upSpoon Prosciutto Cotto and Lentils to a platter and serve.


If you love the flavor of lentils, then you really enjoy preparing Lentils & Purple Sweet Potato Stew


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Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs is a classic flavorful dish.

This one skillet chicken thigh recipe is roasted to absolute perfection with flavorful mellow garlic and a flavorful fresh thyme gravy.

It’s a simple and satisfying roasted chicken thigh dish. Tender juicy thighs covered in a garlicky herb pan sauce is so deliciously yummy.

Garlic Thyme Chicken Thighs

2 tablespoons avocado oil 

4 chicken thighs, bone-in, skin-on

Himalayan salt

Black pepper

20 cloves garlic, separated and peeled, about two full heads

2 tablespoons gluten free multi-purpose flour

1 cup chicken broth

10 sprigs fresh thyme leaves, leaves removed and stems discarded

Preheat the oven to 400 degrees

Over medium high heat, in a cast iron skillet, heat the avocado oil .

Season the chicken thighs generously with salt and pepper.

Cook the chicken thighs skin side down on medium-high heat until well browned, for about 5 minutes, then flip the chicken thighs skin side up and cook for another 3 minutes. Remove the chicken thighs to a plate.

Reduce the heat to medium, add the garlic to the same skillet, and cook, occasionally turning, until garlic starts to brown, 3 or 4 minutes.

Return the chicken to the cast iron skillet cover with a lid (if the skillet has one) or aluminum foil, and place in oven for 15 minutes.

Remove the pan from the oven and put it on a stove top. Have caution though removing the cast iron skillet, as the pan will be very hot.

Remove the chicken thighs, garlic, and all but 2 tablespoons of oil from the pan.

Over medium heat, whisk in the 2 tablespoons of gluten-free flour with the oil in the pan.

Next, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens.

Remove the pan from the heat, and season the sauce with salt and pepper.

Add the roasted garlic and chicken thighs back to the pan. Serve with your favorite side dish, a salad, and enjoy.

Try these Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce – you’ll be glad you did.


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