Béarnaise Sauce

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A smooth and creamy sauce that pairs well with steak.

Ingredients

  • cups ghee
  • 4 egg yolks
  • 6 tablespoons tarragon (minced)
  • 2 tablespoons shallots (minced)
  • ½ cup chicken stock
  • ½ cup white wine vinegar
  • 1 teaspoon salt

Directions

  1. Heat a saucepan over medium heat.

  2. Add in the vinegar, stock, shallots, and half the tarragon.
  3. Boil until the liquid has reduced to about 2 tablespoons. Set aside and let it cool.
  4. Pour the egg yolks into a blender or food processor. Mix until very smooth.
  5. Add in the liquid reduction. Continue mixing until evenly combined.
  6. Place the saucepan back onto the stove over low heat.
  7. Add in the ghee for a minute or two, set aside once melted.
  8. Slowly pour the melted ghee into the blender or food processor.
  9. Add in the rest of the tarragon as well as salt. Mix until fully combined.
  10. Enjoy!

Garlic Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Easy and delicious comfort food.

Ingredients

  • 1 pound chicken (breasts or thighs)
  • 1 cup chicken stock
  • 2 tablespoons garlic (minced)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons salt
  • 3 tablespoon cilantro (chopped)
  • 2 tablespoon ghee

Directions

  1. Cut the chicken pieces in half to make them thinner.
  2. Stir together the salt, garlic powder, and onion powder in a small bowl. Set aside.
  3. Add half the ghee to a large pan over medium-high heat.
  4. Once hot, add the chicken. Season with the mixture.
  5. Cook until nearly ready. Remove from pan and set aside.
  6. Add the remaining ghee and minced garlic to the pan.
  7. Cook until fragrant, about one minute.
  8. Reduce the heat to medium. Add the stock and cilantro.
  9. Place the chicken back into the pan. Simmer until fully cooked.
  10. Enjoy!

Chicken Stroganoff

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A creamy and filling dish.

Ingredients

  • 2 chicken breasts or thighs
  •  tablespoons  avocado oil
  • 1 cup mushrooms (thinly sliced)
  • 1 teaspoon ghee
  • ¼ small onion (diced)
  • garlic cloves (minced)
  •  cup coconut milk
  •  cup  chicken stock
  •  tablespoons chives
  • 1 teaspoon lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
  2. Heat avocado oil in a pan over high heat.
  3. Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
  4. Lower the heat to medium, add the mushrooms and ghee to the pan.
  5. Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
  6. Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
  7. Add the garlic while stirring and continue to cook for another minute.
  8. Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
  9. Add the chicken stock and repeat the same step, until the liquid has reduced by half.
  10. Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
  11. Remove the pan from the heat, add the chives and lemon juice.
  12. Enjoy!