Elgin Briwood Cook book

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Festive Surf ‘N’ Turf

Balsamic Reduction Chicken and Onions Appetizers, Sides and Mains

By Cathy Steckler Ideal Protein Coach, Yurek Pharmacy & Home Healthcare Ingredients: 1 Head of Broccoli, cut into florets 1 Red bell pepper, cored and cut into strips 1 tbsp. Ideal Protein Italian Herb Dressing ½ tsp. Salt ¼ tsp. Ground black pepper ¼ tsp. Onion powder ¼ tsp. Paprika 1/8 tsp. Ground coriander 1/8 tsp. Garlic Powder 2, 3-4 oz. Tenderloin steaks 8 oz. Large scallops, side muscle removed and rinsed of silt or sand 1 ½ tsp. Olive oil 2 Lemon wedges for serving Directions: Place water at the bottom of a steam basket and place steamer on top. Turn up the heat to bring the water up to a simmer. Heat a large cast iron skillet over medium heat for at least 5 minutes. Meanwhile, pat tenderloin and scallops dry and season with steak house spice blend. Swirl olive oil into the skillet and sear tenderloin and scallops. Sear scallops for 2-3 minutes per side. Sear the steak for 3-4 minutes per side. Remove from pan—tent with foil. When water comes to a simmer, add broccoli to the steamer basket. Steam until bright green and stems are tender, about 5 minutes. Add pepper strips and steam for 30 seconds. Remove to a bowl and toss with herb dressing. Serve steak with scallops, lemon wedge and vegetables on two plates.

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By Briwood Farm Market Ingredients: Balsamic Reduction ½ tbsp. Pepper ½ tbsp. Onion powder 2-3 Cloves of garlic, minced 1 cup Balsamic vinegar Chicken and Onions ½ tsp. Salt and pepper 1 ½ tsp. Thyme 1 lb. Chicken breasts ½ Large sweet onion, chopped Olive Oil Directions:

Add balsamic reduction ingredients in a small pot and bring to a boil. Reduce heat and simmer for 10-15 minutes until the sauce coats the back of a spoon. In a small bowl, mix thyme, salt and pepper and toss the chicken in it until both sides are covered. Heat a large skillet with olive oil over medium heat. Add chicken and cook until browned and remove from pan. Add onions to the pan and cook until tender. Return chicken to the pan with the onions and glaze with balsamic reduction, cook for an additional 3 minutes.

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BRIWOOD HOLIDAY COOKBOOK – 12 – HOMETOWN ST. THOMAS

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