Caprese Chicken

 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 lb. 

  boneless skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 1/4 c. 

  balsamic vinegar

• 2 

  cloves garlic, minced

• 1 pt. 

  grape tomatoes, halved

• 2 Tbsp. 

  freshly torn basil

• 4 

  slices mozzarella

1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. 
2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. 
3. 
   Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. 
4. 
   Spoon tomatoes over chicken and serve.

Baked Feta Pasta

 

• 8 ounces cavatappi pasta
• ▢2 pints cherry tomatoes
• ▢8 ounce block feta cheese
• ▢½ cup extra virgin olive oil
• ▢¼ teaspoon salt
• ▢¼ teaspoon black pepper
• ▢2 garlic cloves minced
• ▢¼ cup packed chopped fresh basil

INSTRUCTIONS

• Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
• Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
• Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
• While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
• Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
• Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/?fbclid=IwY2xjawEUeklleHRuA2FlbQIxMAABHY0Ayk6PmTRw6Dac5FjXAzofdR5GsjtyXm8_go79MJJl8uuUiIz2y6wxWA_aem_qokGcMMde8W0EBL671oSlw

Napali- Inspired Chicken Curry

Nepali-Inspired Chicken Curry

Recipe courtesy Burton Dining Hall at University of Lynchburg, pg. 53.

Serves: 6 

Ingredients
2 pounds chicken thighs (cut into roughly 1-inch chunks)
3 cups chopped onion
3 cups chopped tomato
2 tbsp chopped garlic
2 tbsp chopped ginger
2 deseeded habanero chilies (depending on size, or omit or use jalapeños for less heat)
1 bundle cilantro (chopped)
8 oz plain Greek yogurt 
1 tbsp red Kashmiri chili powder (can substitute with paprika mixed with cayenne pepper)
1 tbsp turmeric
1 tbsp cumin powder
2 tbsp curry powder
6 bay leaves
2 tsp salt
2 tsp pepper

Directions
1. Combine chopped tomatoes, onions, cilantro, garlic, ginger and chiles in your blender/food processor. Blend/pulse until smooth and set aside. 
2. Set frying pan to medium heat and pour in enough oil to coat the
bottom of the pan.
3. Once oil is hot, add spices and fry for roughly 2 minutes.
4. Add blended vegetables.
5. Cook until sauce starts to thicken.
6. Reduce heat and add yogurt. Mix until fully incorporated.
7. Remove curry sauce from pan and set aside. Rinse frying pan and apply to high heat, once again coating the bottom of your frying pan with oil.
8. Once oil is hot, add in chicken thigh chunks. Season with salt and pepper.
9. Cook until browned.
10. Reduce heat to a simmer and (slowly) pour curry sauce back into the pan and cover. Simmer until chicken is fully cooked.
11. Serve over rice with lots of chopped cilantro and enjoy!

https://lynchburgliving.com/read-it-try-it/

Black-Eyed Pea, Shrimp, and Chicken stew w Crab fried rice

Serves: 8 

“Having a busy schedule, leftovers are essential. This dish is one that I can rely on when I come home after a busy shift. Plus, it’s all the flavors of home” – Chef Candace Vinson

Ingredients
1 cup canola or grapeseed oil
1 1/2 cups all purpose flour 
1 pound chicken thighs, boneless, skinless, chopped (You can pre-season if desired)
1 pound medium raw shrimp, peeled (reserve shells and tails)
1 smoked turkey wing or leg
1 pound mustard greens, washed, rough chopped
32 oz chicken stock
2 cups onion, diced, reserved scraps
2 cups green bell pepper, diced
1 cup celery, diced, reserve scraps
4 cloves garlic, minced
3/4 cup black eyed peas, canned or frozen  
1 cup canned diced tomatoes, drained
1 cup okra, cut
2 bay leaves
4 sprigs of fresh thyme
Salt to taste
Crushed red pepper to taste

Directions
1. In a small stock pot, combine smoked turkey, shrimp shells, chicken Stock, 2 sprigs of thyme, 1 bay leaf and all vegetable scraps. Bring to boil and reduce to simmer for 1 hour.
Add 1-2 cups of water if the liquid has reduced too much. 
2. To a large pot on medium low heat, add oil and flour. With a rubber spatula, stir constantly until mixture resembles peanut butter. Be careful not to burn. 
3. To the roux mixture, add celery, onions, green peppers, and garlic. Stir till vegetables are fragrant. 
4. Carefully remove the smoked turkey and set aside to cool. Strain your smoked turkey stock (discard vegetables) into the roux mixture and whisk till fully combined and the broth is smooth (no clumps). 
5. Add your black eyed peas, tomatoes, diced chicken, bay leaf, thyme, okra, and mustard greens. Allow stew to simmer for 30-45 minutes or until black eyed peas are tender. 
6. Carefully shred your smoked turkey meat and discard the bones. Add shredded meat to stew. 
7. Add your shrimp, salt, and pepper to stew and cook until shrimp are pink and fully cooked. 
8. Divide stew into serving bowls and top with crab fried rice. 

Crab Fried Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

Ingredients
1/4 cup canola or grapeseed oil
4 cup cooked, day old jasmine rice
1/2 cup crab claw meat
1 cup green onions, small diced
1 tsp onion powder
1 tsp garlic powder  
Salt and pepper, to taste

Directions
1. In a wok or large fry pan on medium high heat, add oil.
2. To the oil, add crab and green onion and stir until heated thoroughly. 
3. Add rice and remaining seasonings. 
4. Toss ingredients in the pan ensuring the rice is broken up (we don’t want clumpy rice).
5. Remove from heat and serve 1/2 cup portion on top of bowled stew. 

https://lynchburgliving.com/read-it-try-it/

Sweet cornbread Biscuits

1/4 cup warm water
1 tsp granulated sugar
2 1/4 tsp rapid yeast
1 1/2 cup all purpose flour
1 cup masa corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp kosher salt 
1/4 cup unsalted butter, cut into small pieces + 1 tbsp for brushing
1/4 cup butter flavored shortening (Candace prefers Crisco)
1 cup buttermilk + 1 tbsp for brushing
1 tbsp honey

Directions
1. In a large bowl, combine warm water, sugar, and yeast. Let proof till foamy.
2. In a large mixing bowl, combine all dry ingredients and blend till fully combined.
3. To the dry mix, add butter and shortening. Using your hands or a biscuit cutter,
crumble butter shortening till the mix resembles rocky sand. 
4. Make a well in the center of the flour
mixture and add buttermilk and yeast mixture. Gently fold till completely mixed.
5. Lightly flour a work surface and turn the dough out onto the surface.
6. Gently knead the dough to incorporate all the crumbs.
7. Pat the dough out into a 1-inch thick rectangle.
8. Using a floured bench scraper or biscuit cutter, cut your biscuits into desired shapes. You should yield 8-10 biscuits. 
9. Lightly grease a sheet pan and place your biscuits about 1/2 inch apart. 
10. Cover the pan loosely with plastic wrap and place in a very warm, sunny draft-free location. Let rise for 1 hour.  
11. Preheat the oven to 400 F.
12. Once the biscuits have doubled in size, remove plastic wrap and gently brush the tops with 1 tbsp of buttermilk. 
13. Bake for 12-14 minutes. While the cornbread biscuits are baking, melt the remaining butter and honey. 
14. Remove the biscuits from the oven and brush the biscuits with the honey mix. Sprinkle with a little kosher salt if desired.  

https://lynchburgliving.com/read-it-try-it/ 

Lemon Posset

 

• 600 ml heavy whipping cream
• 200 grams sugar
• 2 Tablespoons lemon zest, approximately 2 lemons
• 75 ml fresh squeezed lemon juice
• 1 teaspoon vanilla extract, optional

INSTRUCTIONS

1. Place the cream, sugar, and lemon zest in a saucepan. Heat over medium high heat.
2. Stir in the sugar to be dissolved in the cream. When bubbles start to appear on top of the heavy cream, remove from the heat. Be careful not to boil.
3. Whisk in the lemon juice.
4. Let the mixture cool for 10 minutes, then strain into a liquid measuring cup for ease of pouring into the serving vessel.
5. Hollow out and fill lemon halves if using as a vessel.
6. Cool completely at room temperature.
7. Refrigerate for at least 1 hour or for up to 3 days.

https://www.thechoppingblock.com/blog/lemon-posset-newest-internet-fad

Cracker Barrel Chocolate Coke Cake

Cake
2 INGREDIENTS:
1 can coca-cola
1 chocolate cake mix (15.25 oz, pudding in the mix)

DIRECTIONS:
Preheat Oven to 350F, spray pan with oil, I use avocado oil spray
Mix coke and cake mix together with hand mixer
Pour into 13x9 baking dish
Bake for 35 minutes

Pour Over Frosting
INGREDIENTS:
1/2 cup salted butter
3 TBSP unsweetened cocoa
6 TBSP heavy cream
2 cups powdered sugar
1 tsp vanilla extract

DIRECTIONS:
Melt butter
Add cocoa & cream
Whisk in powdered sugar & vanilla
Pour over cake while warm
Refrigerate leftovers

Notes: this is a dense, rich cake, feel free to use this pour over frosting over a regular chocolate cake, it’s insanely delicious that way, too