Instructions 1/2 cup BULL’S-EYE Original Barbecue Sauce 2 Tbsp. lemon juice 1 tsp. garam masala 1 tsp. ground cumin 4 small bone-in chicken breast halves (1-1/2 lb.), skins removed Instructions Mix all ingredients except chicken. Reserve 1/4 cup sauce; pour remaining over chicken in shallow dish. Turn chicken to coat both sides of each breast. Refrigerate 2 hours to marinate. Heat grill to medium heat. … Read more
Ingredients 4 duck legs, trimmed 2 celery sticks, finely diced 1 onion, finely diced 1 large carrot, finely diced 6 garlic cloves, minced 250ml red wine 50ml balsamic vinegar 2 tbsp tomato puree 1 x 400g tin finely chopped tomatoes 250ml chicken stock 500g pappardelle pasta 25g pecorino, shavings Sea salt and freshly ground black … Read more
INGREDIENTS 2 tbsp olive oil 2 chicken fillets, butterlied 4 slices prosciutto 150g ball buffalo mozzarella, roughly torn 250ml marinara sauce 500g fresh gnocchi 100ml water Sea salt and freshly ground black pepper INSTRUCTIONS Season the chicken fillets with salt and black pepper and wrap each fillet in 2 slices of prosciutto. Heat the oil … Read more
Ingredients 2 chicken breast halves, boneless, skin-on salt and ground black pepper to taste 2 tablespoons olive oil 8 ounces fresh mushrooms, sliced 1/4 inch thick 1 pinch salt ½ cup water 1 tablespoon butter salt and ground black pepper to taste Instructions Preheat oven to 400 degrees F (200 degrees C). Season chicken on … Read more
INGREDIENTS 6 boneless skinless chicken thighs 1 tablespoon olive oil salt and pepper to taste 2 teaspoons minced garlic 1/2 cup ketchup 1/3 cup low sodium soy sauce 1/4 cup honey 1 teaspoon toasted sesame oil 2 tablespoons cornstarch 1 tablespoon sesame seeds and chopped cilantro for garnish 2 tablespoons green onions sliced INSTRUCTIONS Heat the oil in a pan over high heat. Season the chicken thighs generously with salt and pepper on both sides. … Read more