Barbecue glazed chicken thighs whith cheesy cornbread

Time 35-45 minutesil
900 calories per serving
*This recipe is for two peoples


Ingredientes:
1  half stick unsalted butter
4  chicken thighs
8  ounces milk
½ cup cornmeal
½ cup flour
2  teaspoons sugar
1  teaspoon baking powder
2  ounces shredded Monterey Jack cheese
1  scallion
3  tablespoons barbecue sauce
1  aluminum tin
1  egg
    olive oil
    kosher salt
    black pepper
    aluminum foil
2  baking sheets

Proccess:

1.-Roast chicken thighs. Preheat oven to 450°F. Cut butter into 4 equal pieces; place 1 piece in a small bowl and set aside to soften at room temperature. Line a baking sheet with foil. Pat chicken thighs very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared sheet. Season all over with ½ teaspoon salt and pepper, then arrange skin-side up. Roast until skin is beginning to crisp, 15-20 minutes.

2.-Make cornbread batter. While chicken roasts, place remaining butter in a medium heatproof bowl and microwave in 30 second intervals until completely melted. Alternatively, melt butter in a small pot over medium heat, then pour into a medium heatproof bowl. Add ½ cup milk (save remainder for your morning coffe) and 1 egg; whisk until fully combined. Add cornmeal, flour, sugar, baking powder, Monterrey Jack, and ½ teaspoon salt; whisk to combine.

3.-Bake cornbread. Reshape aluminum tin, if bent, then rub with 1 teaspoon olive oil to coat and place on a separate baking sheet. Pour cornbread batter into prepared tin, spreading in a even layer. Bake cornbread (with chicken) until crust is light golden and a toothpick or sharp knife inserted into the middle comes out clean, 16-18 minutes. Set aside to cool slightly, 5-10 minutes.

4.-Make scallion butter. While cornbread bakes, rinse scallion, trim and discard root, and mince scallion whites and ligth greens; thinly slice dark greens, keeping separate. To bowl with softened buter, add 1 teasppon scallion whites and light greens, 1/8 teaspoon salt and pepper as desired. Mash using a fork until fully combined; set aside for serving.

5.-Glazed chicken thighs. Once chicken skin is beginning to crisp, spoon over barbecue sauce to coat. Coninue roasting until chicken is cooked through and barbecue sauce is sticky, 10-15 minutes more. Keep an eye on the chicken thighs as they roast - if the sauce begins to darken too quickly before your chicken is cooked through, cover loosely with foil to prevent burning, then continue roasting as instructed.

6.-Plate chicken and cornbread. Use the downtime while the chicken roasts to set the table. Then, divide barbecue-glazed chicken thighs between serving plates and garnish with scallion dark greens. Cut cornbread into 2 inch squares, then carefully remove from tin. Serve cheesy cornbread and scallion butter with chicken. Enjoy!!!

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Tomato poached shrimp with feta, pine nuts and Quinoa

Time 25-36 minutes

620 calories per serving

*This recipe is for two peoples











Ingredients:

½ cup quinoa
1 herb mix (1/8 ounce mint / 1/8 ounce parsley)
1 ounce baby spinach
1 yellow onion
1 clove garlic
10 ounces shrimp
¼  teaspoon ground coriander
 ¼ teasppon ground cumin
2 tablespoons tomato paste
1 can fire-roasted tomatoes
3 packets unsalted butter
2 tablespoons pine nuts
2 ounce crumbled feta cheese
olive oil
kosher salt
black pepper

Proccess:

1. Cook quinoa. In a medium pot, combine quinoa, 1 cup water, and  ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until step 5.
2. Prepare ingredients. While quinoa cooks, rinse all produce Roughly chop mint and parsley leaves, discarding stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired.
3. Simmer tomato sauce. Heat 1/2 tablespoon olive oil in a medium high-side pan over medium-high heat. When oil is shimmering, add onion and saute, stirring, until softened, about 5 minutes. Add coriander, cumin, tomato paste, and garlic. Cook until fragant, 1 minute. Add fire-roasted tomatoes and 1/3 cup water and simmer until slightly reduce, about 4 minutes more. Season with ¼ teaspoon salt and pepper as desired.
4. Poach shrimp. Add shrimp to pan with tomato sauce, still over medium-high heat. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Remove pan from heat and set aside.
5. Finish quinoa. To pot with cooked quinoa, still off heat, add butter, spinach, half of pine nuts, and half of herbs. Stir to combine and wilt spinach slightly, about 1 minute. 
6. Plate tomato-poached shrimp. Divide spinach quinoa between roomy serving bowls, then spoon over tomato-poached shrimp. Top with feta, remaining herbs, and remaining pine nuts.

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