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    Garlicky Bourbon Chicken

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1 cup bourbon
        •    1 cup frozen peas
        •    extra virgin olive oil
        •    1 large onion, sliced
        •    6 garlic cloves, minced
        •    2 tbsps unsalted butter
        •    freshly ground black pepper
        •    2 tbsps freshly chopped parsley
        •    2 1/2 cups low-sodium chicken broth
        •    2 lb. chicken thighs, patted dry with paper towels

    Method

    1. In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.

    2. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.

    3. Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.

    4. Add peas to skillet and cook until warmed through, 2 minutes.

    5. Garnish with parsley before serving.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50323/garlicky-bourbon-chicken-recipe/

    Littleneck Clams with Lemon Thyme and Parmesan

    Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 24

    Ingredients

        •    kosher salt
        •    1/2 cup water
        •    1/4 cup heavy cream
        •    freshly ground pepper
        •    2 tbsps dry white wine
        •    2 tbsps fresh lemon juice
        •    2 tsps chopped thyme leaves
        •    1 tsp finely grated lemon zest
        •    24 littleneck clams filtered and scrubbed
        •    2 tbsps freshly grated parmigiano-reggiano cheese

    Method

    1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
    2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
    3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.



    This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/

    Lamb Burgers (Lamb Mince)

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp butter
        •    4 leaves lettuce
        •    1 tbsp canola oil
        •    1 tbsp kosher salt
        •    1 egg, lightly beaten
        •    1/2 tsp ground cumin
        •    1 pound ground lamb
        •    1 tbsp chopped fresh mint
        •    1 medium red onion, sliced
        •    1 tbsp prepared horseadish
        •    1 tbsp spicy brown mustard
        •    1 tbsp Worcestershire sauce
        •    2 large cloves garlic, minced
        •    2 tbsps finely chopped onion
        •    1/2 tsp freshly ground pepper
        •    4 tbsps crumbled blue cheese
        •    2 tbsps chopped fresh parsley
        •    4 brioche hamburger buns, halved
        •    1 large beefsteak tomato, sliced 1/4 to 1/2 inch thick

    Method

    1. In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
    2. Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
    3. Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
    4. Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-burgers-3211814

    Sausage-and-Cheese Frittata

    Prep Time

        •    Prep and cook time: 50 minutes
        •    Yield: Serves 6

    Ingredients

        •    1/4 tsp salt
        •    8 large eggs
        •    1/3 cup milk
        •    1 tbsp butter
        •    1/2 tsp pepper
        •    1 (12 oz.) package ground pork sausages
        •    1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese

    Method

    1. Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
    2. Whisk together eggs and next 3 ingredients until well blended.



    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-and-cheese-frittata

    Pan-seared Scallops with Asparagus and Pancetta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    olive oil
        •    1/2 tsp salt
        •    1/4 tsp salt
        •    1 tbsp butter
        •    1 tsp olive oil
        •    12 sea scallops
        •    2 tbsps dry vermouth
        •    2 tbsps chopped chives
        •    12 medium asparagus spears
        •    1/4 tsp freshly ground pepper
        •    2 tbsps shaved Parmesan cheese
        •    3/4 cup freshly squeezed orange juice
        •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)

    Method

    1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

    2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

    3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

    4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

    5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.



    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta