In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon.
Cook until golden brown, 5.
Transfer to bowl and reserve oil in skillet.
Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2.
Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper.
Cut off rind of remaining orange and cut into segments.
Add to dressing.
Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments.
Break up burrata by hand and place on lettuce.
Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Combine mozzarella, olive oil, Italian seasoning and salt in a small bowl.
Season to taste with pepper and marinate while you prepare tomatoes.
Slice each tomato crosswise, like an accordion, making sure not to cut all the way through.
Place cut tomatoes on a serving platter.
Insert marinated cheese slices and pieces of torn basil into each slit.
Drizzle tomatoes with balsamic glaze before serving.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Preheat the oven to 450 degrees F.
Grease a large baking sheet with cooking spray.
Combine the lemon juice caesar dressing in a shallow bowl.
Add the chicken breasts and turn to coat completely.
In a separate bowl, combine the parmesan, panko, lemon zest and salt.
Dredge the chicken pieces in the panko mixture.
Put the chicken on a the prepared baking sheet.
Bake until the chicken is golden and cooked through, 15 to 20.
Let rest for at least 5 before cutting.
Meanwhile, add the romaine to a large serving bowl and toss with Caesar dressing.
Top salad with sliced chicken and shaved (or shredded) Parmesan.
Drizzle with more Caesar dressing, if desired.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Fry the bacon in a large sauté pan.
Remove the slices of bacon and place on a plate lined with paper towels to drain.
Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces.
Set aside.
Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned.
Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine.
Whisk in oil, then stir in crumbled bacon.
Set aside.
Fry each egg in the same sauté pan, cooking until the whites are set.
Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon.
Toss with vinaigrette.
Portion salad into two bowls, then top with fried egg.
Serve immediately.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Heat a large sauté pan over medium heat and add bacon in an even layer.
Fry until crisp, about 5.
Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside.
Remove half the bacon fat and reserve.
Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper.
Toast until golden brown, about 5.
Transfer croutons to a bowl and set aside.
Add remaining bacon fat to sauté pan and toss with garlic over medium heat.
Sauté until garlic is softened and fragrant, 1 to 2.
Remove from heat and stir together with balsamic vinegar, salt, and pepper.
Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing.
Top with bacon and basil and serve immediately.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined.
Gradually add 1/3 cup olive oil, whisking constantly until emulsified.
Season with salt and pepper.
Meanwhile, heat remaining olive oil in a large skillet over medium-high heat.
Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 per side.
Transfer to a cutting board to rest for 10 before chopping.
Toss avocado in lemon juice.
Pour 1-2 tablespoons in each mason jar.
Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar.
Seal tightly and refrigerate for up 3-5 days.
Shake vigorously before serving to distribute dressing.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Make dressing/marinade.
Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
Place chicken breasts in a large resealable plastic bag.
Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
Marinate 15.
Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat.
Cut tortillas in half, then slice the halves into ½”-thick strips.
When the oil is shimmering and very hot, add the strips to the oil.
Fry until crispy, about 2 per side.
Drain on paper towels and season immediately with salt.
In a separate skillet, heat remaining vegetable oil over medium-high heat.
Add chicken and cook for 6-8 per side, until the chicken is cooked through.
Let rest for 10 before slicing.
Assemble salad.
Toss remaining ingredients in a large serving bowl.
Top with cooked chicken and crispy tortilla strips then toss with dressing.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Heat a large cast iron skillet over medium-high heat.
Add the beef and break up the meat into small pieces with a wooden spoon.
Cook, stirring occasionally, until browned all over and cooked through, about 5-7.
Drain fat.
Stir cumin and chili powder into the meat.
Season with salt and pepper to taste.
Add tomato paste and about 2 tablespoons of water.
Cook until the water cooks off and the flavors have melded, about 2 more.
Turn off heat and set aside.
Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl.
Serve with sour cream and lime wedges.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin.
Season with salt and pepper.
Set aside.
In a large bowl, combine remaining ingredients.
Toss with dressing until well combined.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Make dressing: Add rice vinegar, vegetable oil, salt, and ginger to a blender.
Start on low and increase speed until well blended.
Add green onions and stir with a spoon.
Pour half of the dressing into a medium mixing bowl and the balance into a small jar.
Set aside.
Add chicken to the mixing bowl and let marinate in dressing for 2.
In a large skillet over medium heat, add chicken and marinade.
Stir occasionally until chicken is cooked through, 5 to 7.
In a large serving bowl, toss carrots, cucumber, bell pepper, and romaine.
Top with warm chicken and sauce, then garnish with green onions and serve with remaining dressing (from the jar).
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Home recipes Pagina 1117
