Ingredients:

4 ears of corn – husked
1 tablespoon olive oil
2 tablespoons of salted butter
1/3 cup of water
2 garlic cloves – minced
2 tablespoons of lemon juice

Equipment:

Large skillet

Directions:

Heat both butter and olive oil in the skillet over medium heat. Add minced garlic and cook for about 2 minutes until translucent – don’t let it burn. Add the corn, water and lemon juice – cover and cook for about 5 minutes. Uncover and continue cooking – turning every minute. Cook for about 4 minutes. Remove the corn. Take the remaining liquid from the pan and drizzle over the corn.

Sautéed Green Beans & Cherry Tomatoes

To make Sautéed Green Beans & Cherry Tomatoes, as the name implies, you must use cherry tomatoes. Using a large tomato and cubing is not the same. Additionally, the sweet flavor or cherry tomatoes helps make the dish.

Ingredients:

Olive oil
1 lb. of sliced and cleaned green beans
1/2 cup of water
2 cloves of garlic – minced
1 1/2 cups cherry tomatoes cut
1 tablespoon of balsamic vinegar

Equipment:

Large skillet
Small skillet

Directions:

Heat a small amount of olive oil in a large skillet over medium-high heat. Add the green beans and cook for 2 – 3 minutes or until beans begin to sear. Add the water cover and cook for another 3 minutes (stir occasionally).

While beans are cooking heat more olive oil in the small skillet, once hot add the minced garlic. Do not let the garlic burn only cook for a minute or 2. Once ready take off heat and add the garlic to the beans.

Add tomatoes to the beans and garlic and cook everything together for only a few minutes or until tomatoes start to break down. Once ready take off heat add the balsamic vinegar. Salt and pepper to taste.

Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/

Ingredients:

1/2 Cup Butter
2 bell peppers seeded and cut into strips
8 shallots finely chopped
1 cup dry white wine

Equipment:

Large Skillet

Cooking Directions

Cut chicken into serving pieces, sprinkle with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown. Add peppers, and shallots and sauté them for 2-3 minutes. Cook the chicken, covered, until tender. Transfer the chicken to a heated serving platter. Add white wine to the vegetables in the skillet, stir well and pour over the chicken.

Ingredients:

6 strips fat bacon
1 cup heavy cream
2 Tbs. finely chopped parsley

Equipment:

Large Skillet

Cooking Directions

Sauté bacon in a skillet, drain the bacon on absorbent paper and keep it warm. Cook the chicken in the bacon fat first skin side down. Cook to golden brown, turn chicken cook until juice runs clear. Check to make sure it is cooked and transfer it to a heated serving platter. Skim off all but 3 Tbs. of the fat, add heavy cream and parsley. Cook the mixture over medium heat, without letting it boil, stirring and scraping the brown bits from the pan. Pour the sauce over the chicken and garnish the platter with the bacon (I like to crumble it).

Ingredients:

1 large chicken – 4 – 6 lbs
1 apple
1 orange
3 sprigs of tarragon or rosemary sprigs
4 large carrots – chopped in 1/4 inch chunks
3 potatoes cut into 1/2 inch chunks
Salt & cracked pepper

Equipment:

1 large roasting pan

Cooking Directions:

Take chicken and clean in cold water, pat it dry and place it in the roasting pan. Sprinkle the outside of the bird with salt and cracked pepper – don’t be stingy. Cut the apple and orange in half, place on a plate and microwave for 30 seconds. Take out of microwave and insert the apple and orange halves and sprigs of tarragon in the chicken. Add enough water to make 1/2 inch deep. Cook in preheated oven at 350 degrees until the bird ‘s white meat temperature is 170 degrees, approximately