Pan-Seared chicken breast w/ Mustard pan sauce

From EATZ

INGREDIENTS:

2 chicken breasts
olive oil as needed
salt and pepper
1/4 onion, small diced
1 oz white wine
1 teaspoon Dijon mustard (I used whole grain)
8 oz chicken stock
1 oz butter

DIRECTIONS:

Season both sides of chicken breasts with salt and pepper. In a large sauté pan, heat olive oil and add chicken. When golden brown turn over and sauté on the other side. When done, remove from pan and discard most fat. Tent to keep warm.

In the same sauté pan, add onions and sweat over high heat until lightly caramelized. Deglaze with white wine and reduce au sec. Add chicken stock, bring to boil and reduce over high heat to suace consistency. Mount with butter and swirl in the mustard. Serve over chicken with Skinny mashed and salad.

Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Asparagus with Hollandaise Sauce

From EATZ with my tweaks in ( ) because of availability in my kitchen

INGREDIENTS for the sauce

 1 small shallot (1/4 yellow onion)
4 whole black peppercorns
3 fluid ounces white wine
1 fluid ounce white wine vinegar (Apple cider vinegar)
3 egg yolks
1 teaspoon fresh lemon juice
8-12 ounces clarified butter
Cayenne pepper as needed (white pepper + paprika)
salt s needed

DIRECTIONS for the sauce

In a small saucepan, combine the shallots, peppercorns, wine and vinegar. Reduce over low heat to about 1 tablespoon. Strain the reduction.
In a stainless steal bowl, add the egg yolks and shallot reduction. Using a whisk, whip the mixture until "ribbon stage" (it will look pa;e yellow and slightly thick). Whisk over a "bain-marie" until the mixture has just thickened. Do not scramble the eggs, control heat by removing and returning bowl from "bain-marie". Slowly drizzle in the lukewarm clarified butter 1 ounce at a time. When consistency has reached a velvety smooth texture, add lemon juice. Season with a bit of cayenne pepper and salt and serve immediately, sauce keeps thickening and does not look as nice ;-)

DIRECTIONS for the asparagus

Put asparagus in boiling water for about 12-16 min depending on size and thickness and transfer to iced water for a minute or so. Drain water and serve.