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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Georgia Inspired Shrimp and Grits with Caramelized Vidalia Onions

BT Toronto | posted Tuesday, Nov 15th, 2016

shrimp

Ingredients:

  • 1 cup Gayla’s Grits
  • 4 cups chicken broth
  • 2 tbsp. butter
  • ½ tsp. pepper
  • 8 oz. of Sweet Grass Dairy Green Hill Cheese
  • 1 large Vidalia onion chopped
  • 2 tbsp. of Georgia Olive Farm Olive Oil
  • ½ tsp. of salt
  • 1 tsp. of sugar
  • 1 pound of large shrimp peeled and deveined
  • 2 cloves of garlic minced
  • 1 stick of butter melted
  • 2 tbsp. of chopped fresh rosemary

Method:

For the grits

  1. Bring the chicken broth, butter and pepper to a boil.
  2. Add the grits to the broth mixture and cook covered over low to medium heat for one hour stirring frequently.
  3. Add water ¼ of a cup at a time as needed during the cooking to keep the grits from sticking.
  4. During the last 15 minutes of cooking add the cheese to the grits and stir to allow it to dissolve into the grits. This part alone is creamy delicious comfort food.

For the onions

  1. Place the olive oil in a skillet over low to medium heat, add the Vidalia onion, salt, and sugar.
  2. Cook for 20 minutes until caramelized.

For the shrimp

  1. Spread the shrimp on a greased baking sheet. Melt the butter and mix in the garlic and rosemary.
  2. Pour the butter mixture over the shrimp and roast the shrimp in a 400 degree oven for 8 to 10 minutes.

To serve

  1. Ladle the grits into 4 large serving bowls and top equal portions of the onions.
  2. Place equal portions of the grits around the edges of the bowls.

 

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