Dans Gourmet Restoration

I made these the other night in my new Le Creuset cast iron braiser, and they were amazing – a bit better than when I did them in the pressure cooker, because they browned better.  This is a simple recipe, and a definite weeknight favorite in our house. The warm slaw is awesome, and we usually serve with some parsleyed new potatoes.  This can be be served with a regular slaw in the summer for sure!  Here is the recipe : Love my new Le Creuset Braiser! Chicken Thighs 2 TBS cider or rice vinegar 1 Tbsp garlic hot pepper sauce ( Chilolo is best, I think) 4 Chicken Thighs, trimmed of visible fat ( bone in or out your choice) ½ Cup seasoned bread crumbs ½ tsp garlic powder 1 Tbs chopped fresh Thyme (or 1 tsp dried) ½ tsp Kosher Salt ½ tsp fresh ground pepper 2 Tbs Dijon Mustard 2 Tbs light olive oil Directions:   1)         Mix vinegar and hot sauce in a one gallon zip lock bag, and add the chicken.   Seal the back, and make sure chicken is well coated.   Let marinate for at LEAST 10 minute

This was a really tasty week night quickie -  Total time was about 10 minutes with almost no prep at all.  I just served it over some left over cous cous I had with some steamed veggies, but some rice would have been a better choice.  The cous cous was a little too fine for the sauce, but tasted good! Ingredients: 1 tsp olive oil 1 onion, cut into thin wedges 2 cloves garlic, minced 1 14.5 oz can diced tomatoes, with the juice 1 cup sliced mushrooms 1 cup Calamata olives ( preferably pitted) 1/2 tsp oregano Fresh ground pepper and salt to taste 1 pound of tilapia fillets. Season the fish with salt and pepper. In a large skillet with a cover, heat olive oil, then add onions and garlic.  Cook till translucent - about 4 or 5 minutes.  Add mushrooms, and brown for a minute or two.  Add tomatoes, juice, olives, oregano, salt and pepper.  Mix well and bring to a boil. Gently place fillets on top of sauce, spooning some sauce over the fish.  Cover, reduce heat to a simmer, and steam the fish

This is one of Lynne's and my favorite ways to do scallops - very easy, and it only takes about 15 minutes to make.  I have a little mini food processor that attaches to my immersion blender that I use to make the sauce, but even a simple mortar pestle will work.  I only use about 1/2 the pepper, because it can get a  little too hot for my wife.  I have also made this with red pepper flakes, but that is very hard to regulate the heat!  We served this over simple whole grain brown rice, just steamed.  I like to deglaze the pan with a splash of white wine, let it reduce, and add it to the sauce, but that is just me..... Ingredients: 2 small garlic cloves, minced 1 small fresh hot chile - about 2 inches long, minced fine with the seeds.  You can mitigate the heat a bit by scraping out some of the seeds here. 2 1/4 tsp sugar 2 tbs seasoned rice vinegar 1 tbs Asian fish sauce 1 1/2 tbs water Juice from one fresh lime ( about 1 tbs) zest the lime first and reserve the zest for garnish 8