Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Once melted, add the flour and whisk continuously for about 1-2 minutes, until the mixture turns a light golden color.
3. Gradually whisk in the milk, making sure there are no lumps.
4. Continue to whisk until the mixture thickens, about 3-5 minutes.
5. Reduce the heat to low and add the shredded cheddar cheese and mozzarella cheese.
6. Stir until the cheese is completely melted and the sauce is smooth.
7. Stir in the garlic powder, onion powder, salt, black pepper, and smoked paprika (if using).
8. Mix well to combine.
9. Remove the cheese sauce from heat and let it cool slightly before serving.
10. Pour the cheese sauce over hot, crispy fries and enjoy!

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce :
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined :
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve :
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!

Ingredients:

• 4 salmon fillets
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chopped parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease with oil.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet, skin-side down.
5. Brush the Dijon mustard mixture generously over the tops of the salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is baking, prepare the lemon Dijon sauce.
8. In a small saucepan, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil.
9. Heat over medium heat, stirring constantly, until heated through.
10. Once the salmon is cooked, remove it from the oven and drizzle the lemon Dijon sauce over the top.
11. Garnish with fresh chopped parsley.
12. Serve the Dijon salmon with lemon Dijon sauce hot with your favorite side dishes.
13. This Dijon Salmon with Lemon Dijon Sauce is a flavorful and elegant dish that’s perfect for any occasion.
14. The tangy Dijon mustard glaze pairs perfectly with the zesty lemon sauce, creating a delicious combination that’s sure to impress.

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes | Servings: 4 servings

Bestanddele

• 3 Middelslag-uie, geskil en grof gekap
• 15ml Kookolie
• 60ml Tamatiesous
• 60ml Worcestersous
• 60ml Asyn
• 60ml Bruin Suiker
• 30ml Blatjang
• Knippie sout en Peper

Metode

1. Braai die uie in die kookolie tot ligbruin.
2. Voeg die res van die bestanddele by en prut sowat 2 minute.
3. As jy die sous meer souserig verkies, verdubbel die bestanddele behalwe die uie en kookolie.
4. Proe net soos die in die restaurante, indien nie lekkerder nie.

Monkey-Gland Sauce

Ingredients

• 3 medium onions, peeled and roughly chopped
• 15ml cooking oil
• 60ml tomato sauce
• 60ml Worcestershire sauce
• 60ml Vinegar
• 60ml Brown Sugar
• 30ml chutney
• Pinch of salt and pepper

Method

1. Fry the onions in the cooking oil until light brown.
2. Add the rest of the ingredients and simmer for about 2 minutes.
3. If you prefer the sauce more saucy, double the ingredients except the onions and cooking oil.
4. Tastes just like the ones in the restaurants, if not better.

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce:
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined:
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve:
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!

Ingredients

• 1 tbsp olive oil: For searing the scallops to golden perfection.
• 1 lb. sea scallops: The stars of our show, make sure they’re dry scallops for the best results.
• ½ tsp salt: To enhance the natural sweetness of the scallops.
• ¼ tsp black pepper: Adds a slight kick and depth of flavor.
• 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt: This specific butter adds a rich, luxurious taste to our sauce.
• 2 tsp garlic, minced: The heart of our sauce, providing a robust flavor.
• 1 medium lemon: We’ll use the juice of half for the sauce and slice the remaining half for garnish.
• 1 tbsp parsley, chopped: Adds a fresh, herbaceous note to the dish.

Instructions

1. Preparing the Scallops
   1. First things first, let’s get those scallops ready for the spotlight.
   2. Pat them dry with paper towels, ensuring they’re as moisture-free as possible.
   3. This step is crucial for achieving that coveted golden sear.
   4. Season both sides with salt and pepper, giving them a little flavor boost before they hit the pan.
2. Cooking the Scallops
   1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom.
   2. Once the oil shimmers, carefully place the scallops in the pan, ensuring they’re not touching.
   3. Sear them for 2 to 3 minutes per side, until they develop a beautiful brown crust and are just cooked through.
   4. Remember, scallops are like little sponges of flavor and texture; overcook them, and they’ll turn rubbery.
   5. Once done, transfer the scallops to a plate and cover to keep warm.
3. Making the Buttery Garlic Sauce
   1. In the same skillet, reduce the heat to medium and add the Land O Lakes® Butter with Olive Oil & Sea Salt.
   2. As it melts into a golden pool of flavor, stir in the minced garlic.
   3. Cook it until fragrant, about 30 seconds, being careful not to let it burn.
   4. Garlic burns are the nemesis of this sauce.
   5. Squeeze in the juice of half a lemon, stirring to combine all the flavors and lift those delicious browned bits off the bottom of the pan.
   6. Return the scallops to the pan, spooning that glorious buttery garlic sauce over them.
   7. Let them mingle for a minute or so, just to soak up all that goodness.
4. Garnish and Serve
   1. Sprinkle the chopped parsley over the scallops for a burst of color and freshness.
   2. Serve them over cooked pasta, rice, or with a side of crusty bread to mop up the sauce.
   3. Don’t forget the extra lemon slices for that added zing.

Serving Suggestions

Accompaniments
Now that you’ve mastered the art of cooking scallops in buttery garlic sauce, let’s talk about how to turn this dish into a full-blown feast. The beauty of scallops lies in their versatility; they pair wonderfully with a wide range of sides, allowing you to tailor your meal to the occasion or your personal taste preferences.

1. For a heartier meal, serve the scallops over a bed of freshly cooked pasta, such as linguine or angel hair. The pasta not only adds substance but also serves as a perfect vehicle for that rich, garlicky sauce. If you’re leaning towards a low-carb option, a side of cauliflower mash or zucchini noodles complements the scallops beautifully, adding a touch of elegance without the heaviness of traditional starches.
2. Vegetable sides like roasted asparagus, sautéed spinach, or a simple arugula salad dressed with lemon and olive oil can add a fresh, vibrant contrast to the dish. These greens not only offer a pop of color but also balance the richness of the sauce with their natural bitterness and acidity.
3. Lastly, don’t forget the bread. A crusty baguette or a few slices of garlic bread are perfect for sopping up any leftover sauce, ensuring not a drop of that buttery goodness goes to waste.
4. With these serving suggestions, your scallops in buttery garlic sauce can easily transform from a simple dish to an elaborate meal, tailored to fit any dining experience from a casual weeknight dinner to a sophisticated gathering. Next, we’ll dive into some tips to ensure your scallops are seared to perfection every time.

Tips for the Perfect Seared Scallops

Achieving that perfect sear on your scallops, where they’re golden and crusty on the outside yet tender and juicy on the inside, is what sets a good scallop dish apart from a great one. Here are some tips to ensure your scallops in buttery garlic sauce turn out perfectly every time:

1. Dry Them Thoroughly:
   1. Before seasoning, make sure your scallops are as dry as possible.
   2. Use paper towels to pat them dry.
   3. This step is crucial for getting that beautiful sear without steaming them.
2. Don’t Overcrowd the Pan:
   1. When you’re ready to sear, resist the temptation to put all your scallops in the pan at once.
   2. Overcrowding leads to steaming rather than searing.
   3. Cook in batches if necessary to give each scallop its space to shine.
3. High Heat is Key:
   1. Make sure your pan is hot before adding the scallops.
   2. A hot pan ensures a quick sear and helps prevent the scallops from sticking.
   3. Just be ready to turn them at the right moment to avoid burning.
4. Season Just Before Cooking:
   1. Salt can draw out moisture, so season your scallops with salt and pepper right before they go into the pan to keep them dry and enhance their natural flavors.
5. Use the Right Pan:
   1. A heavy-bottomed skillet or cast-iron pan is ideal for searing scallops.
   2. These types of pans retain heat well, ensuring a consistent temperature throughout the cooking process.
6. Keep an Eye on Them:
   1. Scallops cook quickly, needing just 2-3 minutes per side.
   2. They should have a translucent center when done.
   3. Overcooking can turn them rubbery, so watch them closely and remove them from the heat as soon as they’re ready.
7. Let Them Rest:
   1. After searing, give your scallops a minute or two to rest on a plate before adding them back to the sauce.
   2. This brief rest period allows the juices to redistribute, ensuring your scallops are moist and flavorful.

• 1 cup water
• 2 tablespoons maizena
• 3 cloves of garlic chopped
• 2 tablespoons finely chopped fresh red chilies or to taste
• 2 teaspoons mixed herbs
• 2/3 cup sugar
• 1/3 cup vinegar
• 2 teaspoons salt

Instructions

1. Whisk together 2 tablespoons water and maizena.
2. Set aside.
3. In a medium saucepan, mix together remaining water, garlic, peppers, sugar, vinegar, mixed herbs and salt.
4. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
5. Stir maizena mixture then whisk into simmering sauce and cook until thickened.
6. Remove from heat, let cool, store in an airtight container in the refrigerator

Ingredients:

• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup vegetable broth
• 3 tablespoons fresh lemon juice (divided as 1 tbsp for sauce, 2 tbsp for seasoning)
• 1/2 cup fresh basil, finely chopped
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon salt (more to taste)
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper (more to taste)
• 1 and 1/2 pounds fresh cod, cut into 4 fillets
• Additional salt and pepper for seasoning

Directions:

1. For the sauce, heat olive oil in a large sauté pan over medium heat.
2. Add red pepper flakes and garlic, sautéing for 1 minute.
3. Add cherry tomatoes and cook until soft and blistering (9-12 minutes).
4. Stir in vegetable broth and 1 tablespoon lemon juice.
5. Let it simmer gently.
6. Then, add basil, 2 tablespoons of lemon juice, zest, salt, sugar, and black pepper.
7. Cook for 2 minutes, then set aside.
8. For the cod, heat olive oil in another pan over medium heat.
9. Season cod with salt and pepper.
10. Cook until golden brown (about 3 minutes each side).
11. Pour the tomato basil sauce over the cod, warm up for a minute, then serve.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 320 | Servings: 4