Charlotte Johnson

01/11/2024

Chinese Chicken Cabbage Stir-Fry 😍😋
Ingredients
1 tbsp butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 head green cabbage, shredded
2 chicken breasts, thinly sliced
1/2 jalapeño pepper, finely diced
1 orange pepper, diced
1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp soy sauce
Salt and pepper, to taste
Instructions
Step 1: Prep the Ingredients
Thinly slice the chicken breasts into strips.
Slice the onion and orange pepper.
Mince the garlic and finely dice the jalapeño pepper.
Shred the cabbage.
Step 2: Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat.
Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned.
Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
Using the same skillet, add the onion and cook for about 3 minutes until softened.
Stir in the garlic and jalapeño, cooking for another minute.
Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
Step 4: Add Sauces
Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated.
Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
Step 5: Combine and Serve
Return the chicken to the skillet and mix with the vegetables and sauce.
Cook for another 2-3 minutes to heat everything through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

16/10/2024

Cranberry Balsamic Ribeye Roast
Ingredients:
Show off this on a holiday table this year
Ingredients
3 to 5 pounds ribeye roast
½ cup balsamic vinegar
2 garlic cloves, minced
(¼ cup cranberry sauce-fresh made food processor)
2 tablespoons Monk Fruit brown sweetener
1 teaspoon red pepper flakes
Salt, to taste
2 tablespoons olive oil
½ cup beef broth
2 cups cranberries
6 sprigs fresh thyme
Directions:
1. Prepare the Marinade:
In a large resealable bag, mix the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. This will be your marinade.
2. Marinate the Ribeye:
Using a knife, pierce the ribeye roast all over. Place the roast into the bag with the marinade. Seal the bag and massage the marinade into the meat, ensuring it's well coated. Refrigerate overnight, turning the bag occasionally to let the flavors pe*****te the meat.
3. Preheat the Oven:
Preheat your oven to 350°F (175°C).
4. Sear the Roast:
Remove the ribeye from the marinade and pat it dry with paper towels to remove any excess marinade. Heat the olive oil in a large cast iron skillet over medium heat. Sear the roast on all sides until it develops a deep golden-brown crust, about 2-3 minutes per side.
5. Roast the Ribeye:
Once the roast is seared, add the reserved marinade, ½ cup of beef broth, fresh cranberries, and thyme sprigs to the skillet. Transfer the skillet to the preheated oven.
6. Roast to Desired Doneness:
Roast the ribeye for about 20 minutes per pound of meat, or until a meat thermometer inserted into the thickest part of the roast reads 140°F (60°C) for medium-rare. Adjust the cooking time based on your preferred doneness.
7. Rest and Serve:
Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. Serve the roast with the cranberry balsamic pan sauce.

14/10/2024