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🥣🍋 LEMON CHICKEN ORZO SOUP 🍋🥣 #easydinner #lemonchickenorzosoup #soup #dinner #chicken

#LTKfoodie #LTKHome

🥣🍋 LEMON CHICKEN ORZO SOUP 🍋🥣 easydinner lemonchickenorzosoup soup dinner chicken LTKfoodie LTKHome

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⭐️RECIPE⭐️ 🍗 CHICKEN AU POIVRE #recipe #easyrecipe #dinner #chickenaupoivre

We originally got this recipe from @cocolarkincooks , and it has become one of our absolute FAVORITES. 😍

It’s one of those recipes that feels fancy but is actually so simple.

If you make ONE chicken recipe this week, make this one!

INGREDIENTS:

🍗 1 whole chicken, spatchcocked
🫒 Olive oil
🧂 Kosher salt
⚫ Whole black peppercorns, coarsely crushed
🧅 1 bunch shallots, finely chopped
🧄 Garlic, minced, measure with your heart 😂
🌿 Fresh rosemary, chopped
🥛 Heavy whipping cream, a generous amount
🍷 Dry sherry cooking wine, a good splash

DIRECTIONS:

1️⃣ Preheat oven to 375°F. Pat your spatchcocked chicken dry, drizzle with olive oil, and generously season both sides with kosher salt.

2️⃣ Roast for about 15 minutes, until it starts getting a little golden.

3️⃣ Meanwhile, combine the crushed peppercorns, shallots, garlic, rosemary, and heavy cream.

4️⃣ Pour the cream mixture over and around the chicken, then add a good splash of dry sherry cooking wine.

5️⃣ Increase the oven to 400°F and roast for about 25 more minutes, basting the chicken with that glorious sauce a couple of times while it cooks. 🤤 Cook until the thickest part of the chicken reaches 165°F.

6️⃣ Let it rest for about 10 minutes, then spoon ALLLLL that creamy peppercorn sauce over the chicken before serving.

Serve it with mashed potatoes and crusty bread because wasting even one drop of this sauce should be illegal. 😂

Thank you, Corrie Larkin, for giving us a recipe that has become a favorite in our house! ❤️🍗

SAVE THIS ONE. You’re going to want to make it again.

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It’s been almost three years since our Larry David passed, and we feel so incredibly lucky that he let us film him, even while he was sick. 💚

At the time, we knew these moments were special, but I don’t think we realized just how much we would cherish these videos one day.

Getting to hear his voice, watch him cook, and make the recipes he taught us is something we’ll treasure forever. And most importantly, his recipes get to live on.

So today we’re making one of our favorites:

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Ingredients:

* 2 lbs peeled & deveined Argentinian shrimp
* 1 1/2 lemons, cut in half
* 4 cloves garlic
* 1 bay leaf
* Old Bay seasoning
* 2 stalks celery, peeled & finely chopped
* 3–4 tablespoons mayo, or measure with your heart 😂
* Salt & pepper, to taste
* Additional Old Bay, to taste
* Juice of ½ lemon
* Fresh brioche buns, for serving

Directions:

1. Fill a large pot with water. Add the halved lemon, garlic cloves, bay leaf, and a generous sprinkle of Old Bay. Bring to a boil.
2. Once boiling, add the shrimp and immediately turn off the heat. Let the shrimp steep in the hot water for about 3 minutes.
3. Remove the shrimp from the water and refrigerate until completely chilled.
4. Once cold, roughly chop the shrimp and place it in a bowl.
5. Add the finely chopped celery, mayo, Old Bay, salt, pepper, and juice from half a lemon. Dad didn’t really measure this part, so add everything to taste. 💚
6. Mix everything together and refrigerate. It’s good right away, but it’s even better after sitting overnight and letting all those flavors come together.
7. Pile it onto a fresh brioche bun and ENJOY. 🦐🥖

Larry David’s shrimp salad. Forever one of our favorites and forever one of Dad’s recipes. 💚

And yes… measure the mayo with your heart. Dad would approve. 😂

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🥩 INGREDIENTS
• Thick-cut filets or ribeyes
• Montreal steak seasoning
• Olive oil
• Brown sugar

🔥 HOW WE MAKE IT

1️⃣ Take steaks out of the fridge and let them sit on the counter for 30 minutes.

2️⃣ Generously season with Montreal steak seasoning, pressing it into both sides.

3️⃣ Heat a cast iron pan over HIGH heat with a tiny bit of avocado oil. Sear steaks for 2 minutes per side. If your steaks are thinner, do 1 minute per side.

4️⃣ Transfer to a baking sheet and bake at 320°F for about 10 minutes. For thinner steaks, start checking around 8 minutes.

5️⃣ Press brown sugar onto the TOP of each steak, then BROIL for about 4 minutes until that brown sugar gets caramelized. 🤤

6️⃣ Let the steaks REST for 5–7 minutes before cutting.

✨ THAT’S IT. The crust. The caramelization. The salty + sweet. SO GOOD.

If you try our steak method, PLEASE come back and tell us what you think. 🥩🙌

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Inspired by @mynameissnickerdoodle

INGREDIENTS

• Beef loin New York shabu shabu meat
• Peppers & onions, sliced
• 1 packet beef au jus mix
• 1/2 cup beef or chicken stock
• Balsamic glaze
• Provolone cheese slices
• Naan

Seasonings

• Garlic powder
• Salt & pepper
• Any additional seasonings you love

DIRECTIONS

1. Sear the beef
Heat a drizzle of olive oil in a large skillet over medium-high heat. Working in batches (don’t overcrowd the pan), quickly sear the beef, sprinkling lightly with the au jus seasoning as it cooks. Transfer the beef to a plate.

2. Cook the veggies
Pour a splash of the stock into the hot pan to deglaze, scraping up all the flavorful browned bits. Add the peppers and onions along with another light sprinkle of au jus seasoning, garlic powder, salt, pepper, and any other seasonings you enjoy. Cook until the vegetables are as tender as you’d like. Finish with a drizzle of balsamic glaze.

3. Bring it together
Return the beef to the skillet and add the remaining stock. Stir everything together, taste, and adjust the seasoning if needed.

4. Melt the cheese
Lay the provolone slices over the top, cover the skillet, and cook for 1–2 minutes until the cheese is perfectly melted.

5. Serve
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• 1 can light coconut milk
• Heaping ½ cup chia seeds
• 1 (5.3 oz) container vanilla Greek yogurt
• 1 can vanilla Spylt protein milk
• 1-2 tbsp maple syrup
• Pinch of flaky salt
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1. Blend 4 mangos with ¼ cup coconut milk until smooth. Set aside.
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