This is the quickest way to make caramelized onions and it is just so unique and flavorful, it tastes like it took hours to make. If you want to make this even quicker, saute the chicken first in the saute pan (instead of a separate grill pan) and then add a few tablespoons of water and use a wooden spoon to deglaze the pan (scraping up all the brown bits) then add the onions and proceed with regular recipe! (it will taste almost the same but you just won’t get those beautiful grill marks.
This is Moroccan inspired, but instead of using cumin I use garam masala. I find cumin overpowering and garam masala a perfect blend of flavors. If you don’t like cilantro feel free to leave it out. A quick tip on garnishing: I don’t garnish just to make it pretty, garnishing is a very important part of finishing off a dish flavor wise. If you cook with herbs, they have a very important but different flavor, and when you put those fresh herbs back into the dish at the end, the cooked and fresh flavors meet and create a blend that is essential to rounding out the dish.
This dish is so simple yet so unique. Apples and butternut squash have forever been best friends and this is a new way to introduce them! You can make the butternut squash up to three days in advance and the apple mixture the day before, just be sure to keep them separate until serving time.
stead of buying prepare roasted peppers from a jar, try this at home. It tastes worlds better, has no preservatives and can be added to almost anything to make it more delicious. Here are some ideas of what to add it to: Salads, sunny side up eggs, Roasting chicken with these and white wine, as a topping for seared or baked fish, in a sandwich, in a soup, in a tomato sauce to add flavor, to shakshuka….the options are endless but they add so much to each dish.
There is nothing like a whole fish, it is more tender, flavorful and a whole different experience. But if the bones are too annoying or if the idea of a whole fish is just not what you are emotionally up to right now, try this exact recipe with any fish filet, leaving the skin on and instead of the first 4 minutes, just sear them for 2. Everything else about the recipe can stay the same.