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I have never liked Brussels Sprouts, then I tried this recipe and I actually crave them now! Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sauteed Parmesan Brussels Sprouts Sauteed Parmesan Brussels Sprouts Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time Cook Time 2People 10 Minutes 15Minutes Servings…

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Sauteed Parmesan Brussels Sprouts
Sauteed Parmesan Brussels Sprouts
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Servings Prep Time Cook Time
2People 10 Minutes 15Minutes
Servings Prep Time
2People 10 Minutes
Cook Time
15Minutes
Ingredients
Servings: People
Units:
Ingredients
Servings: People
Units:
Instructions
  1. Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
  2. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.
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GARLIC STEAK AND POTATO FOIL PACKS
GARLIC STEAK AND POTATO FOIL PACKS
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Servings Prep Time Cook Time
4 10Minutes 20-30Minutes
Servings Prep Time
4 10Minutes
Cook Time
20-30Minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
  2. Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs.
  3. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
Recipe Notes

*If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

This is sooo good. Made it for dinner last night and could hardly believe it came from my kitchen. Restaurant quality meal made at home! I used boneless/skinless chicken breasts and heavy cream. (I’ve never cooked with cream before so I was curious!) The cream adds a richness to the sauce, so if you’d like…

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Creamy Parmesan Herb Chicken Mushroom
Creamy Parmesan Herb Chicken Mushroom
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Servings Prep Time Cook Time
6 15Minutes 40-50Minutes
Servings Prep Time
6 15Minutes
Cook Time
40-50Minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Season chicken with garlic powder, salt and pepper.
  3. Lightly coat a non-stick, oven-proof skillet with cooking oil or spray. Heat over medium-high heat until hot. Add chicken and sear until golden and crispy on each side (about 3-4 minutes each side).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes). If using chicken breasts, there is no need to continue to bake them in the oven. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavor.
  5. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften. (If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs).
  6. Reduce heat to low-medium, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  7. Pour the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly, stirring the mixture through until the sauce thickens. (If using cream, do not add the cornstarch mixture. You won't need it).
  8. Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavors. Taste test and add extra salt or pepper, if desired.
  9. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  10. Serve with steamed rice, steamed vegetables, or over pasta.

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Sunrise 1951 - Sunset in 2018

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