As you know, we offer our employees the opportunity to complete their matric, with EFRC’s support. We are proud to announce that we have our first 2 matriculants: Zikhona Jebese and Cardi Klein. They are posing with their very proud teacher, Carla.
Ingredients: ⦁ 1/2 cup plain Greek yogurt (use full fat yogurt for best results) ⦁ Zest of 1 lemon ⦁ 1 tablespoon white balsamic vinegar ⦁ 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried) ⦁ 1 tablespoon fresh thyme leaves, or 1 teaspoon dried ⦁ 6 medium garlic cloves, minced ⦁ 1/4 teaspoon
INGREDIENTS: CHICKEN: 1 ½ pounds boneless chicken (breasts, tenders, or thighs) 2 tablespoons EACH: lime juice AND oil 2 teaspoon chipotle chili powder (or more to taste!) 1 ½ teaspoon EACH: garlic powder, ground cumin, AND kosher salt STREET CORN TACOS: 1 ½ cups roasted corn ½ cup chopped scallions ¼ cup EACH: chopped cilantro
Ingredients 2 tablespoons unsalted butter 4 large onions halved and thinly sliced Pinch of salt and pepper to season 2 teaspoons fresh chopped thyme divided 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL) 2 cloves garlic minced 1/2 cup beef broth or stock divided 1 tablespoon olive oil 4 boneless, skinless chicken breasts 2 teaspoons garlic powder 1 teaspoon ground thyme 1 cup shredded gruyere cheese (or mozzarella cheese) 4 tablespoons freshly grated parmesan cheese Instructions Preheat oven to 400°F (200°C). Lightly grease a 9×12-inch
Ingredients Caprese Balsamic Grilled Chicken 4 (6 ounce) boneless skinless chicken breasts 1/2 cup balsamic vinaigrette 8 ounce fresh mozzarella ball, sliced 1 ripe field tomato, sliced 1/4 cup basil, sliced 1/4 cup balsamic reduction directions Marinate the chicken in the balsamic vinaigrette overnight. Grill the chicken in medium-high heat until cooked and slightly charred,
. . . . . . . INGREDIENTS 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 700g boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 350g baby potatoes, quartered 3 cups.
. . . . . . . INGREDIENTS 2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 1/2 cups. whole milk 1 1/2 cups. low-sodium chicken stock 2 cloves garlic, minced 250g fetuccini pasta 1/2 cup. heavy cream 1 cup. freshly grated Parmesan Freshly chopped parsley, for
. . . . . . . INGREDIENTS 350g noodles 2 tbsp. butter 1 tbsp. vegetable oil 400g boneless skinless chicken breasts, cut into 2cm pieces Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil, divided 1 lb. baby bella (button) mushrooms, thinly sliced 1/2 large onion, chopped 2 cloves garlic, minced 2 tsp. fresh thyme leaves 800ml chicken stock
. . . . . . . INGREDIENTS 125ml balsamic vinegar 2 tbsp. honey 1 1/2 tbsp. whole-grain mustard 3 cloves garlic, minced Kosher salt Freshly ground black pepper 4 bone-in, skin-on chicken thighs 400g baby red potatoes, halved (quartered if large) 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped 2 tbsp. extra-virgin olive