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Ingredients:

1/4 cup olive oil
4 chicken breasts
1 1/2 sweet potatoes, cubed
1 large lemon, squeezed
1 large lemon, sliced
2 Tablespoons rosemary
5 garlic cloves, crushed
Salt and pepper, to taste

Hecha Product to Use

11″ Skillet Pan

Instructions:

1. Preheat the oven to 400 degrees.
2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 8-10 minutes or until the chicken is browned.
4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons.
5. Bake at 400 degrees for 40-45 minutes, or until the chicken is done. This varies for each oven.

Recipe & Image Courtesy of: http://bravoforpaleo.com/…/09/lemon-rosemary-chicken-recipe/

Enjoy!!

 

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Serves 4-6

Ingredients

1/2 ounce dried shiitake or porcini mushrooms, finely chopped
2 cups boiling water
1/3 cup olive oil, divided
4 yellow onions (about 2 pounds)
4 cloves garlic, finely minced
1/2 pound cremini mushrooms, cleaned and sliced
1 large sprig fresh rosemary
1 cup Arborio or short-grain white rice
1/2 cup dry white wine, such as Sauvignon Blanc (make sure it’s vegan!)
2 tablespoons balsamic vinegar
2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to garnish

 

Hecha Product to Use:

Hecha Dutch Ovens 

Instructions:

Heat the oven to 300°F. Rinse the dried mushrooms lightly, to remove any dust or grit. Place the mushrooms in a ceramic bowl and pour the boiling water over them. Set them aside to steep while you cook the onions.

Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan.

Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and sauté briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper.

Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.

While the rice is baking, make the caramelized onions. Heat the remaining olive oil in a cast iron skillet. Cut the remaining three onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes.

When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, a little extra pepper, and, if desired, a scoop of sour cream, whipped mascarpone, or whipped Tofutti Better Than Cream Cheese.

Recipe Courtesy of http://www.thekitchn.com/recipe-baked-mushroom-risotto-136836

Bon Appetit!

 

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  • Dessert!
  •  
  • Ingredients

    1 3/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    14 tablespoons unsalted butter, divided
    1/3 cup sugar
    1/2 cup dark brown sugar, packed
    2 teaspoons vanilla extract
    1 large egg
    1 large egg yolk
    1 cup chocolate chips
    Ice cream, for serving
  •  

 

 

Hecha Product to Use:

11″ Skillet Pan

 

 

Instructions:


1.Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
2.In a large bowl, combine flour, baking soda and salt; set aside.
3.Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve.
4.Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
5.Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
6.Serve immediately, topped with ice cream, if desired.

 

 

Recipe & Image Courtesy of: http://damndelicious.net/2013/05/19/brown-butter-chocolate-chip-cookie-skillet-pizookie/

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