Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Ingredients
  • 15 medium sized garden fresh tomatoes (13 cups chopped)
  • 4-6 cloves garlic
  • 3 tbsp olive oil
  • 2 cups chicken stock
  • 2 cup heavy whipping cream
  • 2 tbsp brown sugar
  • 2 tsp white sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 2 dashes celery salt
  • Fresh basil
Instructions
  1. This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
  2. First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
  3. Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
  4. Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
  5. Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
  6. Once the tomatoes have cooled enough that touching it doesn’t burn you, add them to a blender. Blend until the consistency is smooth.
  7. Split soup into 2 freezer safe zip loc bags and freeze.
  8. When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
  9. Once heated through add some freshly chopped basil on top. Enjoy!

Chickpea Pancakes with Avocado, Tomato and Watercress Recipe

Chickpea Pancakes with Avocado, Tomato and Watercress

Chickpea Pancakes with Avocado, Tomato and Watercress

Ingredients

CHICKPEA PANCAKES:

  • 1 cup chickpea (besan) flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 1 cup water

TOPPING:

  • ½ large avocado
  • 1 tbs finely chopped spring onion tops
  • 1 tbs finely chopped red capsicum (bell pepper)
  • juice of ¼ of a lemon, or more to taste
  • salt and pepper
  • 3 cherry tomatoes, halved
  • ¼ cup watercress
  • extra virgin olive oil
Instructions
  1. Place the chickpea flour, salt and baking powder in a bowl and whisk to remove any large lumps. Add the water and whisk until smooth. Leave to rest for 30 minutes.
  2. Place a large non stick frying pan over a medium heat. Lightly coat the pan in oil and use a ladle to pour the batter into the pan. You can make the pancakes as big or as small as you like. Cook until bubbles form on the surface before flipping and cooking for a further minute. Place on a plate lined with paper towel to cool while cooking the rest of the batch.
  3. To make the topping scoop the flesh out of the avocado and place into a small bowl or ramekin. Add the capsicum, spring onion tops, lemon juice and salt and pepper and roughly mash. Check the seasoning and adjust as necessary. Place the avocado mixture on top of a couple of pancakes and top with cherry tomatoes, extra virgin olive oil and a little salt and pepper. Add the watercress on the side and you’re good to go!
  4. Once the left over pancakes have cooled portion into zip lock bags or wrap in cling film and freeze.

Smoky Tomato Soup

Smoky Tomato Soup

Smoky Tomato Soup

Ingredients
  • 2 Tbsp olive oil $0.32
  • 1 small yellow onion $0.36
  • 2 cloves garlic $0.16
  • 2 Tbsp tomato paste $0.11
  • ½ Tbsp smoked paprika $0.15
  • ½ tsp cumin $0.05
  • 2 15oz. cans fire roasted diced tomatoes $2.78
  • 1 cup vegetable broth $0.12
  • ½ tsp brown sugar $0.02
  • Freshly cracked pepper to taste $0.05
 Instructions
  • Finely dice the onion and mince the garlic. Add them to a soup pot with the olive oil and cook over medium heat until the onions are soft and translucent.
  • Add the tomato paste, smoked paprika, and cumin to the pot. Continue to stir and cook for about two minutes to slightly caramelize the tomato paste and toast the spices.
  • Add the cans of fire roasted tomatoes, vegetable broth, brown sugar, and some freshly cracked pepper. Stir to combine and heat through (about 10 minutes). Taste and adjust the seasoning if needed (salt may be needed depending on the brand of broth used).

Shrimp Pasta with Tomatoes, Lemon and Spinach

Shrimp Pasta with Tomatoes, Lemon and Spinach

Shrimp Pasta with Tomatoes, Lemon and Spinach

Ingredients:
1/2 pound extra large shrimp, thawed, peeled and deveined

2 tsp lemon zest, divided

1 pinch crushed red pepper

1 sprig fresh thyme, leaves removed and chopped

1 sprig fresh oregano, leaves removed and chopped

2 basil leaves, torn

2 Tbs. extra-virgin olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

4 cups baby spinach

2 Tbs. lemon juice (or more!)

1/2 pound angel hair pasta

coarse salt and freshly ground pepper

See full instructions on : bevcooks.com