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Recipes
Lemon Brown Rice with Garlic and Thyme
By bjlazyl
Ingredients 2 tablespoons unsalted 3 cups vegetabl stock Kosher 2 tablespoons extra-virgin olive oil 1...
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups short-grain brown rice
- 3 cups vegetable stock
- Kosher salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons chopped fresh thyme
- 1 /2 teaspoon red chili flakes
- 2 tablespoons fresh lemon juice
- zest of one lemon
- How to Make It
- Step 1
- Step 2
- In a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.
- Step 3
- Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.
- Notes
- If eating a gluten-free diet, be sure to use gluten-free stock.
- Serve With
- Grilled fish, roasted chicken, or grilled vegetables.
Grilled Asparagus and Spring Onions with Lemon Dressing
By bjlazyl
Prepare grill for medium-high
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated Meyer lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh Meyer lemon juice
- 1 tablespoon whole grain mustard
- 1/4 cup olive oil, plus more
- Kosher salt, freshly ground pepper
- 2 large bunches thick asparagus, trimmed
- 2 bunches spring onions, halved if large
Fettuccine with Shrimp
By bjlazyl
In a large pot of salted boiling water, cook the pasta until al dente
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 8 scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- 2/3 cup mascarpone cheese
- 12 ounces cooked shrimp
- 6 ounces curly spinach leaves
- Salt
- Pepper
Home
By bjlazyl
Instructions Pre-heat oven to 425 degrees and have two large baking sheets ready to go
- 1 pound carrots - peeled, sliced vertically
- 1 pound green beans - trimmed
- 1/4 cup olive oil - divided
- 2 tablespoons za'atar - Middle Eastern spice blend - divided
- 1 teaspoon salt - divided
- 1/2 teaspoon pepper - divided
Quinoa Risotto with Lemon and Roasted Tomatoes
By bjlazyl
Preheat the oven to 375°
- 1 1/2 cups white quinoa, rinsed
- Kosher salt
- 1/2 cup panko (Japanese bread crumbs)
- 6 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced rosemary
- 2 garlic cloves, minced
- Freshly ground pepper
- 4 whole canned Italian tomatoes, drained and halved lengthwise
- 1 lemon
- 1 large shallot, finely chopped
- 2 cups chicken stock
- 1/4 cup crème fraîche, plus more for garnish
- 1 teaspoon grated lemon zest
- Finely grated Parmigiano-Reggiano cheese
- Chopped flat-leaf parsley, for garnish
Shrimp with Fresh Corn Grits
By bjlazyl
Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set...
- 3 ears of corn, husked
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3/4 cup grits (not instant)
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon hot smoked Spanish paprika or 1/2 tsp. smoked paprika and a pinch of cayenne pepper
- 1 1/2 pound large shrimp, peeled, deveined, tails left intact
- Chopped fresh chives (for serving)
Tender Garlic Lemon Chicken Strips Slow Cooker
By bjlazyl
Plan ahead this week with this simple and flavorful Tender Garlic Lemon Chicken Strips recipe
- 4 chicken breasts, boneless, cut into strips
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup chicken broth
- Juice of 2 lemons
- 1 teaspoon thyme
- 1 teaspoon rosemary
Braised Chicken Thighs with Marinated Artichokes
By bjlazyl
Preheat the oven to 375°
- 8 skin-on, bone-in chicken thighs (3 3/4 pounds)
- Sea salt and pepper (see Note)
- 1 tablespoon extra-virgin olive oil
- 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
- 1 cup Castelvetrano olives
- 1 head of garlic, halved crosswise
- 1 lemon, thinly sliced
- 6 thyme sprigs
- 1 cup chicken stock or low-sodium broth
- 1/2 cup semidry sherry, such as amontillado
- 1 tablespoon Asian fish sauce
Shauna | The Best Blog Recipes
By bjlazyl
Directions Pre-heat oven to 475°, line a small baking sheet with tin foil and oil it with 2 tablespoons of olive...
- SLOW COOKER TUSCAN TURKEY
- 1 unseasoned turkey breast
- 1 yellow onion, cut into 4 quarters
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 celery stalks cut in half
- 2 cups baby carrots
- 1 cup Swanson Tuscan Chicken Flavor Infused Broth
- Salt and pepper to taste
- PARMESAN ROASTED RED POTATOES
- 8-10 red potatoes (smaller ones vs. medium ones)
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Mexican chipotle chili powder
- 1/2 tablespoon freeze dried chives (or fresh if you have them)
- Parmesan cheese from the canister
Avocado Cilantro Lime Rice - Cooking Classy
By bjlazyl
Are you tired of the same old Mexican rice? I know I’m getting a little bored of mine because I make it with near...
- 4 - 5 cups cooked brown (preferably day old)
- 2 medium ripe avocados (11 oz before peeling and coring)
- 2 Tbsp fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 + 1/8 tsp ground cumin
- 1 small clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste