Roasted Potatoes and Zucchini

Ingredients:

1. 6 baby red potatoes
2. 2 medium zucchini
3. 1 tbsp olive oil, extra virgin
4. 2 tbsp unsalted butter, melted
5. 1/2 tsp garlic salt
6. 1/2 tsp dry basil
7. 1/4 tsp cayenne pepper

Instructions:

1. Chop Red Potatoes in quarters.

2. Cut the ends of zucchini off and chop zucchini into half moons or quarters about 1/2" thick.

3. In a small bowl mix together seasonings.

4. Preheat oven to 450 degrees.

5. In a pot with salted water boil red potatoes until fork tender 10-15min.

6. Drain potatoes and spread on baking sheet with chopped zucchini.

7. Mix melted butter and oil together and drizzle over potatoes and zucchini.

8. Sprinkle seasonings over the pan

9. Place in oven for 20min

10. Turn oven to broil for 10min

11. Let cool and serve.

Garlic Butter Chicken Tenders

 

• Ingredients:
• 1 tablespoon olive oil
• ▢2 tablespoon butter melted
• ▢1 pound (450g) chicken tenderloins (chicken mini fillets)
• ▢2 teaspoons paprika
• ▢½ teaspoon salt
• ▢¼ teaspoon ground black pepper
• ▢4 cloves garlic minced or crushed
• ▢1 teaspoon Italian seasoning
• ▢1 tablespoon chopped fresh parsley chopped – for garnish optional

Directions:

1. pour melted butter and oil over chicken to coat

2. combine paprika, salt, pepper, Italian seasoning and garlic then over chicken to coat.

3. Place on foil lined pan in the oven set to broil for 5 min.

4. Turn chicken and place a meat thermometer set to 165 in the thickest piece and place back in the oven until temp reaches 165 let sit a few minutes and enjoy.

Source: Little Sunny Kitchen

Horchata

Ingredient:

1 1/3 cup long-grain rice uncooked

5 cups water divided
2 cinnamon sticks
1 cup milk
1 tbsp vanilla extract
1/2 tsp cinnamon

2/3 cup sugar 

Instructions

Add uncooked rice, 2 cups water, and cinnamon sticks to your blender and blend until roughly ground. Add the rest of the water and blend for an additional minute. Pour this into a pitcher and refrigerate overnight.

Strain the mixture through a mesh strainer (or cheesecloth) and discard chunks.

Add milk, vanilla, cinnamon, and sugar into the rice water and chill before serving over ice.