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MP Taverna Lemon Roasted Chicken

Today’s 5 star secret recipe comes from MP Taverna in Roslyn, NY.  MP Taverna is a chic, casual Greek restaurant serving grilled seafood, lamb and other specialties.  One of chef Michael Psilakis’ signature dishes is the lemon roasted chicken.  This juicy and flavorful chicken dish is perfect for a family meal.  Serve with roasted potatoes and a steamed vegetable to complete your meal.

We also have an amazing collection of chicken recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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MP Taverna Lemon Roasted Chicken
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

½ chicken boned out
1 tbsp olive oil
1 clove garlic, sliced
½ cup white wine
Juice of one lemon
Salt and pepper to taste
½ tsp chopped dill

Chicken:

Pre-heat oven to 425 degrees

Pre-heat pan to a medium/high heat and add olive oil

Blot chicken dry with paper towel to ensure chicken is completely dry

Season chicken with salt and pepper

Pan roast chicken until golden brown on either side

Discard olive oil from pan

Put chicken in the oven and cook for 15 minutes

Let chicken rest for 3-4 minutes in a pan

Sauce:

Heat olive oil in pan over medium heat

Add sliced garlic

Deglaze with white wine

Add lemon juice

Season with salt and pepper to taste

Add juices from chicken pan and deglaze a second time with butter

Add chopped dill

Pour sauce over plated chicken

Have a comment or question about this recipe? Post it here

Source: Restaurant Hunter

Until Next Time… Be Well!

Kind Regards,

Ron

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Fiesta Style Sloppy Joe

The weekend is here and I have some tasty new recipes (below) to bring some excitement to your meals.  These fool-proof dishes are bursting with wonderful flavors.  First, I have a secret recipe for fiesta style sloppy joe served on fresh baked biscuits.
This dish is only one of the delicious sandwich recipes featured in the “Great Sandwiches” recipe book.  In this book, you will find an incredible collection of both traditional and unique sandwich recipes that are sure to please.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Fiesta Style Sloppy Joe

1 Pillsbury Grands Refrigerated Flaky Biscuits
1 Pound ground beef
1 Small onion — chopped
1 11 Ounces Can Mexicorn
1 Can condensed tomato soup
1/4 Cup water
1 1/4 Teaspoons chili powder
1/8 Teaspoon hot pepper sauce — up to 1/4

Heat oven to 375 F. Bake biscuits as directed on can. Meanwhile, in large skillet brown ground beef, bell pepper and onion; drain.

Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated.

To serve, split warm biscuits; place 2 halves on each plate. Spoon hot beef mixture over biscuit halves.

Serves 6

Source – Great Sandwiches

Enjoy these great-tasting recipes from our forum:

Soft Steak Tacos

BBQ Chicken Fingers

Beef & Cabbage Casserole

Find these recipes and many more on our forum: Go Here

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Red Robin(™) California Chicken Breast Sandwich

Red Robin is known for their amazing burger creations, but they have so many other tasty sandwiches on the menu.  Today I have a secret recipe for a fresh and delicious chicken sandwich served at Red Robin.  The California chicken sandwich is layered with grilled chicken breast, bacon, provolone cheese, lettuce, tomato and guacamole on a sesame seed bun.  Serve your sandwiches with garlic Parmesan fries on the side.

Make your own fresh guacamole to use on this sandwich by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Robin(™) California Chicken Breast Sandwich
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

sesame seed hamburger buns
chicken breasts
provolone cheese
guacamole
bacon
lettuce
tomato
mayonnaise
pickle slices

Start by cooking your chicken breasts. Salt and pepper them and then grill.

Once the chicken is almost finished grilling, melt the provolone cheese onto the chicken breasts.

Toast the sesame seed buns on the grill.

On top of the buns place the chicken, followed by the guacamole, bacon, tomato, pickle, and lettuce.

Add mayonnaise to the bun and close up your sandwich.

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Charm City Cakes Focaccia

Today’s 5 star secret recipe comes from Charm City Cakes in Baltimore, Maryland.  Charm City Cakes is Duff Goldman’s cake studio featured on Food Network’s Ace of Cakes.  He’s well known for his amazingly creative cake creations.  In addition to yummy cakes, Duff always loves to bake bread.  Duff bakes a flavorful focaccia bread topped with basil oil that is easy to recreate at home.

If you enjoy baking, then you should check out some of the other bread recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Charm City Cakes Focaccia
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Biga:

1 pint water
1 tablespoon sugar
½ of a (1/4-ounce) package active-dry yeast
¾ pound (a generous 2 ¾ cups) all-purpose flour

In a large, deep bowl or deep container (large enough to allow the dough to double or triple in size), whisk together the water, sugar and yeast. Whisk in the flour to form the biga, or starter dough; this will be a thin, sticky dough similar to wet cement. Cover the container and refrigerate for 3 days.

Basil oil:

2/3 cup tightly packed basil, leaves only
2/3 cup freshly grated Parmesan cheese
1 cup olive oil

The day you plan to finish the focaccia, make the basil oil. In a blender, combine the basil, cheese and oil, and purée. Cover and refrigerate until ready to use.

Focaccia:

1 (1/4-ounce) package (2 ½ teaspoons) envelope active-dry yeast
1 tablespoon sugar
2 cups warm water
Prepared biga
4 cups (17 ounces) all-purpose flour, divided, more as needed
4 cups (18 ounces) bread flour, divided, more as needed
2 1/2 tablespoons olive oil, plus more for oiling the pans
2 tablespoons kosher salt
Cornmeal, for dusting the pans
½ red onion, cut into thin, half-moon slices
About 1 cup grated Parmesan cheese

In the bowl of a stand mixer, combine the yeast, sugar and water. Set aside until the yeast begins to bubble, or bloom, about 10 minutes.

Beat in the biga, then begin adding the all-purpose and bread flours, beating until incorporated to form a dough. Before adding the last cup of each flour, beat in the oil and salt. Add the rest of the flour, mixing until the dough is smooth and somewhat sticky. Remove the dough to a well-floured board and gently knead until the dough feels soft and smooth.

Place the dough in a greased bowl, cover and set aside in a warm place until the dough is risen and almost doubled in size, about 1 hour.

Heat the oven to 425 degrees.

Coat each of two (12-inch by 2-inch) cake pans generously with about 4 tablespoons olive oil and sprinkle the bottom of each pan with a light coating of cornmeal.

Divide the dough in half and form each half into a round. Place each round in a pan, gently stretching the dough to fit the diameter of the pan. If it springs back, give the dough a few minutes to relax, then stretch again.

Generously coat the top of each focaccia with a layer of basil oil, making sure the entire top is covered. Making a claw shape with your hands, press your fingertips into the dough, forming deep dimples in the dough and allowing the basil oil to penetrate into the holes. Set the focaccia dough aside until puffed and almost doubled in height, 20 to 40 minutes (rising timing will vary depending on the temperature of the room).

Coat the onion slices with the remaining basil oil (this will keep them from burning as they bake). Shake off the excess oil and sprinkle half of the slices over the risen dough, then sprinkle over ½ of the Parmesan cheese over the dough. Repeat with the second pan of dough.

Place one pan in the oven and bake until the focaccia is crisp and a rich golden-brown, and the cheese is toasted and onions are dark and crisp, 25 to 35 minutes. Check the focaccia occasionally as it bakes, checking to make sure it does not rise up over the sides of the pan and that no oil spills over. Rotate the bread about halfway through baking for even coloring.

Remove the pan to cool slightly on a wire rack, and bake the second focaccia. When cool enough to handle, remove the focaccia from the pan. The bread is best eaten within 12 hours. Store at room temperature. Warm, as desired, on a baking sheet in a warm oven.

Makes 2 12-inch rounds.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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