Michael.Adams.Meals.Blog

Quick Pho Soup for Two 4oz Spaghetti, whole & unbroken 2 Large Garlic Cloves, minced 4 Lemon Slices 1 Chicken Breast, about 8oz 2 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Soy Sauce 1 Can Chicken Stock 4 Cups of Water 2 Eggs Vietnamese Basil Dried Shrimp Red Pepper Flakes Hoisin Sauce Salt & Pepper DIRECTIONS: 1. In a medium pot heat 1 tablespoon of oil, add garlic with a pinch of salt & pepper and sauté for 1 minute then add chicken stock and water to garlic along with soy sauce, lemons and chicken breast and boil for 5 mins covered. 2. Add whole spaghetti gently into broth to avoid breaking and boil for 13 mins uncovered, stirring gently a few times. 3. After 13 mins is up, turn off heat and remove chicken breast to cutting board and shred using 2 forks before returning chicken back to stock. 4. Meanwhile in a non-stick skillet heat 1 tablespoon of oil on medium heat, crack eggs individually into 2 small bowls with a pinch of salt to...

Nigella Lawson's Chicken & Pea Traybake  8 Bone-in Skin on Chicken Thighs 7 Cups of Frozen Peas, about 2 pounds 5 Medium Leeks, 1-inch sliced and rinsed 4 Garlic Cloves, minced 1 Bunch of Dill, torn into pieces 1/4 Cup of White-Vermouth 1/4 Cup of Extra-Virgin Olive Oil, plus 2 table spoons Salt & Pepper DIRECTIONS: 1. Start by preheating your oven to 400 degrees, then in a large bowl add chicken, oil, garlic, dill with some salt & pepper tossing to fully combine. 2. On a baking sheet add frozen peas along with 2 tablespoons of oil breaking up any large clumps of the frozen peas until mixed well, Nigella recommends to use rubber cloves to avoid getting frozen fingers. 3. Arrange chicken thighs skin-side up with the leaks, garlic and dill around frozen peas and drizzle with the vermouth and a pinch of salt & pepper and place into oven for 45 mins. 4. After 45 mins remove baking sheet from oven and give only the peas a small stir so that the fe...

Tomato Basil Soup  4 1/2 lbs of Plum Tomatoes, halved 2 Medium Yellow Onions, diced 4 Garlic Cloves, smashed 4 Tablespoons of Fresh Basil, chopped 4 Cups of Chicken Stock 1/4 Cup of Extra-Virgin Olive Oil Salt & Pepper DIRECTIONS: 1. Preheat oven to 450 degrees. On a baking sheet combine tomatoes, onions, garlic along with oil salt & pepper and bake until nice and roasted about 45-50 mins. 2. In a large pot combine vegetables and pan juices with chicken stock and bring to a boil, then reduce heat to low and cook for 25-30 mins. 3. With a immersion blender combine all ingredients with fresh basil and blend adding more salt & pepper to taste. Serve with a drizzle of olive oil and garnish with fresh basil and ENJOY !!!

Lemon Tart 12 Long Graham Crackers, without sugar 4 Tablespoons of unsalted Butter, melted 3/4 cup of fresh Lemon juice, about 3 Lemons 4 Egg Yolks Sweetened Condensed Milk, 1 14oz can 2 Tablespoons of Sugar plus 1/4 of a cup Pinch of Salt DIRECTIONS: 1. Start by preheating your oven to 350 degrees, then in a food processor combine graham crackers and 2 tablespoons of sugar and pulse into crumbs. Once crumbs form add melted butter and pulse until fully combined. Transfer your crumb mixture to a 9 inch tart pan, using the bottom of a cup to pat down crumbs and up the sides of pan. 2. Transfer tart pan onto a baking sheet and bake in the oven for about 10 mins so the butter could melt holding the crust together. When 10 mins is up remove pan from oven and set aside to slightly cool gently patching up any cracks with your finger that may have formed. 3. In a large bowl combine sweetened condensed milk, 4 egg yolks, 1/4 cup sugar, pinch of salt and lemon juice whisk...

Shrimp Scampi 10 oz of Uncooked Shrimp, Peeled & Deveined 8 oz Thin Pasta 6 Tablespoons of Butter, Unsalted 2 Medium Lemons 3 Large Garlic Cloves, minced 1 Tablespoons Extra-Virgin Olive Oil Parsley, for garnish Salt & Pepper DIRECTIONS: 1. In a large pot of boiling salted water cook pasta according to the package instructions then drain and set aside until ready. 2. In a large skillet heat up oil adding shrimp until fully cooked flipping once about 2 mins then remove shrimp from skillet and set aside.  3. Add butter and minced garlic to the skillet until butter starts to foam, then turn off heat and add the juice from 1 whole lemon along with the cooked shrimp. 4. Add your drained pasta to the butter mixture and fully combine before serving, garnish with some pepper, parsley and some lemon zest and ENJOY !!!