Pollo Arrosto Al Balsamico
All this recipe takes is four ingredients and a hot oven. One hour later you’ll have a nicely tanned and tasty chicken that is crispy on the outside and juicy within. A great accompaniment to deep talk and thinly-cut pepper and zucchini strips that have been roasted on a hot frying pan for two minutes.
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Once upon a time, I worked in a beautiful Napa Valley restaurant that served a dish like this. Every morning, a neighbor of mine—an outstanding Italian cook—came in, made the stuffing, stuffed the chicken breasts, and left. I could never get her to tell me how she made the stuffing, and have never stopped trying to make my own version, … Read more
Huli is the Hawaiian word for “turn.” As the dish was originally made on a grill with a makeshift spit, onlookers shouted “huli” when the chickens were ready to be rotated for cooking and basting the other side.
Note: The carbs are kept low because only 1/8 cup marinade, per serving, is used as a glaze.
Huli Huli Chicken
Serves … Read more
Just the thing for easy snacking.
Teriyaki Chicken Wings
3 pounds of chicken wings
1/2 cup soy sauce
1/2 cup mirin (or substitute dry sherry or rice vinegar)
1 tablespoon minced garlic
1 tablespoon minced ginger
Sesame seeds, sliced green onions
Make the marinade in a large bowl.
Preheat an oven, on convection, to 325 degrees.
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An elegant, delicious, and relatively easy special occasion dish.
This started out life as a Cook’s Illustrated recipe but I made it keto by using Swerve instead of sugar and creating a keto marmalade. This reduced net carbs by 125 grams and dropped 466 calories, not bad for an easy switch. You can always use sugar and regular orange marmalade, … Read more