Tiens Toi Droite

This recipe from Smitten Kitchen combines tender potatoes, soft-boiled eggs, and a flavorful bacon vinaigrette for a satisfying and hearty dish. Perfect for brunch or a light dinner, it's sure to become a favorite in your repertoire.

Ingredients: 2 large eggs. 4 slices thick-cut bacon, cut into 1/2-inch pieces. 1 1/2 pounds small potatoes, scrubbed but not peeled. 3 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1/4 cup extra-virgin olive oil. Salt and freshly ground black pepper, to taste. 2 tablespoons finely chopped fresh parsley, for garnish.

Instructions: Warm up a medium-sized pot of water. Add the eggs slowly and cook for 6 minutes until the eggs are soft-boiled. Put the eggs in a bowl of ice water to cool down. Once they are cool, peel them and set them aside. The bacon should be cooked in a large skillet over medium-low heat until it is crisp and golden. Place the bacon on a plate lined with paper towels to drain. Leave the bacon fat in the skillet. While that is going on, boil a big pot of salted water. Put in the potatoes and cook for 15 to 20 minutes, until they are soft. After you drain the potatoes, let them cool down a bit. Put the red wine vinegar, Dijon mustard, and olive oil in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Depending on how big they are, cut the warm potatoes in half or four and put them in a large bowl. Add the vinaigrette to the warm potatoes and turn them over a few times to coat them. To serve, put some dressed potatoes on each plate. Put the soft-boiled eggs on top of the potatoes after you peel them and cut them in half. Add the crispy bacon and chopped parsley on top. Serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

With this rutabaga version, you can enjoy a tasty change from regular pasta. The rutabaga noodles give the dish a unique texture and taste, and the creamy pesto sauce makes it more filling and rich. This dish is perfect for any event because it's comforting and filling.

Ingredients: 2 large rutabagas, spiralized into noodles. 1 cup fresh basil leaves. 1/2 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. 1/4 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the food processor running, slowly drizzle in olive oil until a smooth paste forms. Transfer the pesto to a saucepan over low heat. Stir in heavy cream and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste. Meanwhile, bring a large pot of salted water to a boil. Add rutabaga noodles and cook for 2-3 minutes until tender but still slightly firm. Drain well. Toss the cooked rutabaga noodles with the creamy pesto sauce until evenly coated. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This dish combines the bold flavors of curry-spiced grilled vegetables with creamy polenta for a hearty and satisfying meal. It's perfect for a weeknight dinner or entertaining guests.

Ingredients: 1 cup chickpeas, cooked. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1 eggplant, sliced. 2 tablespoons olive oil. 2 teaspoons curry powder. Salt and pepper to taste. 1 cup polenta. 3 cups vegetable broth. 1/4 cup heavy cream. 2 tablespoons butter. 2 cloves garlic, minced. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Add the eggplant, bell peppers, zucchini, and chickpeas to a bowl. Add the olive oil, curry powder, salt, and pepper. Toss the vegetables until they are well covered. Grill vegetables for 5 to 7 minutes on each side, or until they are soft and a little charred. At the same time, heat vegetable broth in a saucepan until it boils. Turn down the heat and slowly whisk in the polenta. Stirring often, cook for about 15 to 20 minutes or until it thickens. Mix heavy cream, butter, minced garlic, and salt to taste into the polenta until it is smooth and creamy. Put grilled vegetables on top of creamy polenta and sprinkle fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful taste of homemade Sweet and Sticky Chinese BBQ Pork Char Siu. This classic dish features thinly sliced pork shoulder marinated in a flavorful blend of hoisin sauce, soy sauce, honey, and aromatic spices, creating a savory and succulent delight.

Ingredients: 2 lbs pork shoulder, thinly sliced. Marinade:. - 1/4 cup hoisin sauce. - 1/4 cup soy sauce. - 2 tablespoons honey. - 2 tablespoons Chinese rice wine or dry sherry. - 1 tablespoon oyster sauce. - 1 tablespoon sesame oil. - 2 teaspoons five-spice powder. - 3 cloves garlic, minced. - 1 tablespoon brown sugar. - 1/2 teaspoon white pepper. Optional Glaze:. - 2 tablespoons honey. - 1 tablespoon hoisin sauce.

Instructions: In a bowl, whisk together all the marinade ingredients. Place the sliced pork in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the pork is well-coated. Marinate in the refrigerator for at least 4 hours or overnight for best results. Preheat your oven to 400F 200C. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork slices on the rack, ensuring they are not touching. Bake for 20-25 minutes or until the pork is cooked through and has a nice caramelized exterior. If desired, mix the honey and hoisin sauce for the glaze during the last 5 minutes of cooking, then brush it onto the pork slices. Remove from the oven and let it rest for a few minutes before slicing. Serve the Sweet and Sticky Chinese BBQ Pork Char Siu over rice or as desired. Enjoy the delicious flavors of homemade Char Siu!

Prep Time: 15 minutes

Cook Time: 25 minutes

Crispy bacon, savory chicken, creamy ranch dressing, and melted cheddar cheese come together in this easy chicken bacon ranch dinner to make a tasty and filling meal. It's great for a quick dinner during the week or a cozy meal on the weekend.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon. 1 packet ranch seasoning mix. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Warm the oven up to 190C 375F. Add salt, pepper, and half of the ranch seasoning mix to the chicken breasts. Two pieces of bacon should be wrapped around each chicken breast. Put chicken breasts that have been wrapped in bacon in a baking dish. Mix the ranch dressing and the rest of the ranch seasoning mix together in a small bowl. Cover chicken breasts with the ranch mix. Add cheddar cheese shreds to the top of each chicken breast. Place the dish in the oven and cover it with foil. Bake for 25 to 30 minutes, or until the chicken is fully cooked. Take off the foil and broil for another two to three minutes, until the bacon is crispy and the cheese is bubbling. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This Light and Easy Cucumber Dill Greek Yogurt Salad is a refreshing and healthy side dish that's perfect for any occasion. The creamy Greek yogurt combined with crisp cucumbers and zesty dill creates a delicious and tangy salad that's both light and satisfying. It's a great addition to your summer menu or as a quick and nutritious snack.

Ingredients: 2 cups Greek yogurt. 2 cucumbers, diced. 2 tablespoons fresh dill, chopped. 1 lemon, juiced. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put the Greek yogurt, diced cucumbers, chopped fresh dill, minced garlic, and lemon juice in a large bowl. Mix the ingredients together well until they are all mixed in. To make the salad taste better, add salt and pepper to taste and adjust the seasoning as needed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it cold and top it with more dill.

Prep Time: 10 minutes

Cook Time: 0 minutes

Balsamic Mushroom Pasta is a tasty and filling dish made with earthy mushrooms and a sour balsamic glaze. This pasta is quick and easy to make, and it's great for a weeknight dinner or a special event.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 1 lb mushrooms, sliced. 3 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/2 cup vegetable broth. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for serving optional.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Pour in balsamic vinegar and vegetable broth, and stir to combine. Bring to a simmer and let it cook for 5 minutes until slightly reduced. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the mushroom balsamic sauce. Garnish with fresh parsley and serve hot. Optionally, sprinkle with grated Parmesan cheese before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This slow cooker cashew chicken is a flavorful Chinese-inspired dish made with tender chicken, crunchy cashews, and a savory sauce. It's easy to prepare and perfect for a cozy dinner at home.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons hoisin sauce. 2 tablespoons honey. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes. 1 cup unsalted cashews. 2 green onions, sliced. 2 tablespoons cornstarch. 2 tablespoons water. Cooked rice, for serving.

Instructions: Soy sauce, rice vinegar, hoisin sauce, honey, garlic, ginger, and red pepper flakes should all be put into a slow cooker. Toss the chicken in the sauce to coat it. Turn the heat down to low, cover, and cook for three to four hours, or until the chicken is fully cooked. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. In a slow cooker, stir the cornstarch mixture in. Stir in the cashews. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. Put it on top of cooked rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Make a beautiful charcuterie platter that's great for having people over or spending the night in. A classic mix of cured meats, cheeses, fruits, and other foods that everyone loves.

Ingredients: 200g Prosciutto. 150g Salami. 150g Cheddar Cheese. 150g Brie Cheese. 1/2 cup Grapes. 1/2 cup Mixed Nuts. 1/4 cup Olives. 1/4 cup Dried Fruits. 1 Baguette. 1/4 cup Honey. 1/4 cup Grainy Mustard.

Instructions: Arrange a large wooden board or platter to serve as the base for your charcuterie. Start by folding and layering the Prosciutto and Salami in an attractive manner on the board. Cut the Cheddar and Brie cheese into bite-sized pieces or wedges and add them to the board. Scatter grapes, mixed nuts, olives, and dried fruits around the board for variety and color. Slice the baguette into thin rounds or provide crackers as an alternative option. Drizzle honey and grainy mustard in small bowls for dipping and drizzling over the cheese and meats. Serve your Charcuterie platter with a selection of your favorite wines or beverages. Enjoy your delicious Charcuterie creation!

Prep Time: 20 minutes

Cook Time: 0 minutes