Lemon Chicken With A Prosecco Buerre Blanc

Lemon Chicken With A Prosecco Buerre Blanc
A Smooth Velvet Sauce, Perfect For Fowl Or Fish!
Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients

1 6-7 lb. chicken roaster

1 lemon, sliced thin

zest of 1 lemon

juice of 1 lemon

1 cup onion, quartered

1 tsp  dried thyme

1 tsp dried tarragon

olive oil

minced parsley for garnish

salt

pepper

Cooking Tools

Roasting Pan

Medium saucepan 

Serve With Some Roasted Brussel Sprouts!

Directions
Preheat oven to 350 Degrees F.  Seperate the skin from the meat of the chicken breast gently. Lay lemon slices between the chicken breast and the skin. Drizzle olive oil, lemon juice on chicken. season with salt and pepper and sprinkle herbs and lemon zest on chicken. Stuff quartered onions into the cavity of the chicken. Bake in oven for 1 hour to 1 hour 30 minutes. Right before serving, pour Prosecco Buerre Blanc (recipe below) on top of chicken. Garnish with minced parsley.
Serves 4

Prosecco Buerre Blanc
Ingredients
2 cups of Prosecco
1 shallot, minced
2 tbsp white wine vinegar
1 stick of butter, cubed
salt

Directions
In a sauce pan, add Prosecco, vinegar and shallots in a sauce pan and cook on low for 20 minutes to reduce by half. Reduced heat down to a very low simmer and whisk in butter by individual cubes.  Whisk in each butter until it melts before adding another,  Repeat until all butter is dissolved and and the the sauce is silky smooth, salt to taste.  Cook's Note: The temperature too high with break the sauce.

Black Nugget Ribeye

Black Nugget Ribeye
The Perfect Marinade For Steaks
Difficulty: Easy
Prep Time: 7+ hours
Cooking Time: 10-12 minutes

Ingredients
2 ribeye steaks, left whole or cubed for kebobs
1/2 cup soy sauce
1 cup dark brown sugar
1 tsp garlic, minced
1/4 cup dark molasses
1 tbsp vegetable oil
1 tsp Worcestershire sauce
1/2 cup grated onion + juices
splash of red wine vinegar
pepper

Cooking Tools
Large ziploc bag
Small mixing bowl
Outdoor grill 

The Marinade Make This Steak So Flavorful!

Directions
In a mixing bowl, add; soy sauce, brown sugar, garlic, molasses, oil, Worcestershire sauce, onion, vinegar, pepper then whisk.  Place steaks in ziploc bag and pour marinade over the steaks.  Remove air from bag and seal, place in the refrigerator for at least 7 hours, but can be marinaded overnight.  Preheat outdoor grill and cook steaks to your preferred temperature.
Serves 2

Mango & Guava Shortbread Bars

Mango & Guava Shortbread Bars
Tropical Flavors Makes This Dessert A Delight!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

2 cups flour

1 1/4 cups sugar

2 sticks cold unsalted butter, diced

1 ripe mango, peeled & diced

1 cup diced Goya guava paste

Cooking Tools
Baking dish 8 X 8
Pastry cutter
Medium mixing bowl

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, add; flour, butter and sugar. Using a pastry cutter, mix until butter is cut into small pieces. Using your hands, press to create medium to large crumbs. Place a 1/2 inch thick layer of crumb mixture at the bottom of baking dish and press to create a base. Add diced mangoes and guava evenly layered. Top of with the crumbles evenly on top. Does not have to be completely covered. Bake in oven for 40 minutes, or until golden brown and bubbly.  Completely cool and cut into 9 bars.
Yields 9