Preheat a large non-stick skillet over medium-high heat for about 2 minutes, then add the salmon.Brown quickly on both sides, not more than 2 minutes per side.Transfer the fish to a plate and turn t ...
Place your pork chops on a plate.Rub down chops with the olive oil.Salt and Pepper the chops and then evenly sprinkle on the Herbs de Provence.Put chops in a plastic bag, and let sit 4-6 hours. ...
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference wh ...
Whisk all ingredients together and serve with the onion blossom. ...
Cook tortellini in boiling water according to packet instructions. Drain, set aside and keep warm.Place avocado, cream, Parmesan cheese and lemon juice in a food processor or blender and process unt ...
Combine vinegar, oil, salt and pepper. Cover peaches and onion with dressing mixture. Dress salad greens with peach mixture and serve immediately. ...
In a large pot add the tomato sauce, crushed tomatoes and the canned mushrooms.Cook on low heat stirring occasionally. Do not let it burn.In a small saucepan, add 1 1/2 cups water and the dried mush ...
Peanut Sauce:.Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set a ...
In a Lagre heavy pot heat the oil.Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.Remove chicken and set aside.Keep the heat going un ...
Allow the roast to come down to almost room temperature before starting which will take a few hours.Meanwhile saute the fresh mushrooms in a skillet until all moisture is released; set aside (if usi ...