If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash. Ingredients2 to 3?tablespoons?unsalted butter 1?medium?onion, finely chopped (about?1?cup) 2 to 3?cups?finely chopped, cooked?corned beef 2 to 3?cups?chopped?cooked potatoes, preferably Yukon gold Kosher salt and freshly ground black pepper Chopped fresh parsley
MethodSauté the onions: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. Add the potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Cook until browned and then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. Stir in the parsley and season: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast. Did you enjoy the recipe? Let us know with a rating and review!
Source: Simply Recipes
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Instant Pot Mexican Pulled Pork
IngredientsFor the spice rub: 4?tablespoons?chili powder 1?tablespoon?kosher salt?(if using regular table salt, only use 2 teaspoons) 1?tablespoon?brown sugar 2?teaspoons?ground cumin 1?teaspoon?cayenne 1?teaspoon?dried oregano 1?teaspoon?onion powder 1?teaspoon?garlic powder 1/4?teaspoon?cinnamon Scant pinch?ground cloves
For the pulled pork: 3 1/2?pound?boneless?pork shoulder roast, cut into 2 pieces 2?tablespoons?vegetable oil 3/4?cup?pineapple juice, orange juice, or water
Optional toppings (pick a few or all of them!): Sliced?avocado Sliced?radishes Thinly sliced red or green?cabbage Thinly sliced?romaine lettuce Diced?red onions Chopped?tomatoes Crumbled?cotija cheese Chopped?cilantro Warm?tortillas, corn or flour Fresh squeezed?lime juice Salsa
MethodSeason the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated. Let the pork come to room temperature: Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!) Sear the pork: Select the “sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.) Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. Finish seasoning the pork: Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top. Pressure cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 1 hour and 15 minutes at high pressure. (For stove-top pressure cookers, cook for 60 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin. Release the pressure: After the cooking time ends, let the pot sit and naturally release pressure for about 20 minutes. Then, vent the remaining steam. (For stove-top pressure cookers, perform a quick pressure release.) Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan, but be very gentle—the pork will be VERY tender and will fall apart easily! Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) Reduce the cooking liquid: Return the pot to the pressure cooker, select the “sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stove-top pressure cooker, do the same thing over medium heat.) Shred the pork: While the liquid is reducing, use a pair of forks to shred the pork. Broil?the pulled pork?until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy. It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy. Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat. Serve it in tacos with the fixings listed above, or in burritos, rice bowls, or on a tostada salad.
Source: Simply Recipes
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Lamb Chops with Rosemary and Garlic
Double rib lamb chops, with two ribs per chop, will yield a thicker piece of meat than single rib chops, and are more forgiving with cooking time if you like your lamb rare or medium rare. With single rib chops, which are thinner pieces, you'll have to pay closer attention and sear quickly to not overcook the chops. The flavor of lamb is best when prepared rare or medium rare. Error on less cooking time than you would expect, that way you can cook them further if you want them more well done. Ingredients1?pound?lamb rib chops 2?tablespoons?minced?fresh rosemary 2?teaspoons?salt 1?teaspoon?freshly?ground black pepper 1?garlic clove,?minced 4?tablespoons?extra virgin olive oil,?divided
MethodMarinate the lamb chops: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with?double rib chops, cover and let stand at room temperature for 30 to 45 minutes. If you are working with?single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator—do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step. You can also marinate the chops in the fridge for up to 24 hours. (Allow double rib chops to stand at room temperature 30 to 40 minutes before cooking.) Sear the lamb chops: Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. Sear double rib chops on all sides about 2 to 3 minutes per side. If you are working with single rib chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare. Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use??to check the doneness of the chops. That said, if you have an instant-read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
Rest the chops: When done, remove the chops from the pan, cover with foil, and let rest 3 to 5 minutes before serving. Did you love the recipe? Let us know with a rating and review!
Source: Simply Recipes
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Recipe adapted from this??by Chef Gordon Ramsay. You can use any mushrooms you like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock. This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy. Ingredients1?pound?thick?beef tenderloin Kosher?salt and freshly ground black pepper 2?tablespoons?extra virgin olive oil 2?tablespoons?yellow mustard?(like Coleman's Original English Mustard) 1?pound?mushrooms?(see recipe note) 4?thin?slices?ham?(Parma ham if you can get it) or prosciutto 1?(7 to 8 1/2-ounce?sheet)?puff pastry, thawed (see recipe note) 2?large?egg yolks, beaten Flaky?salt,?for sprinkling on top
MethodPreheat the oven: Allow the oven to preheat to 400°F as you assemble the Wellington. Sear the beef: Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.) Brush the beef with mustard: Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard. Prepare the mushrooms: Chop the mushrooms and put them into a food processor. Pulse until very finely chopped. Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes. When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool. Wrap the beef in mushroom paste and ham: Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham. Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly. Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes. Roll out the puff pastry and wrap the beef: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef. Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.) Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes. Brush with the egg wash and score: Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake in the oven: Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an?. Pull out at 125 to 130°F for medium rare. Simple Tip!To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices. Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done. Did you love the recipe? Leave us stars below!
Source: Simply Recipes
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Szechuan Noodles With Spicy Beef Sauce
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Ready In:30minsIngredients:12 ingredientsUnits:?US- 1lb?
- 1?1?2cups chopped?
- 2teaspoons minced?
- 1?1?2teaspoons minced?
- 1?2?- 1?1?2teaspoon??(start off with just a little and work your way up)
- 2tablespoons sesame oil
- 2tablespoons?
- 3?4cup?
- 1?3cup?
- 2tablespoons?
- 8ounces vermicelli, cooked
- 1?2cup sliced?
directions- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
Source: Food.com
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This Chocolate Snack Cake is the perfect treat
for when you’re craving something sweet and chocolatey
without a lot of fuss. It’s light, fluffy, and moist with a
deep chocolate flavor, making it ideal for any occasion,
whether it’s a weeknight dessert or a quick pick-me-up with
your coffee. The simple ingredients make it easy to whip up,
and it’s just the right size for smaller gatherings or
family snacking. You can enjoy it as-is or take it to the
next level with a dusting of powdered sugar, a drizzle of
chocolate glaze, or a scoop of ice cream on the side.
Ingredients:
- 1 ? cups
all-purpose flour
- 1 cup
granulated sugar
- ? cup
unsweetened cocoa powder
- 1 tsp
baking soda
- ? tsp
baking powder
- ? tsp
salt
- 1 cup
water
- ? cup
vegetable oil
- 1 tsp
vanilla extract
- 1 tbsp
white vinegar
Instructions:
- Preheat
your oven to 350°F (175°C). Grease and flour an 8-inch
square baking pan.
- In a
large bowl, whisk together the flour, sugar, cocoa powder,
baking soda, baking powder, and salt.
- Add the
water, vegetable oil, and vanilla extract to the dry
ingredients, and mix until smooth. Then stir in the
vinegar; the batter will be slightly thin.
- Pour the
batter into the prepared baking pan and spread it evenly.
- Bake for
30-35 minutes, or until a toothpick inserted into the
center comes out clean.
- Allow
the cake to cool in the pan for about 10 minutes before
transferring it to a wire rack to cool completely.
- Serve
as-is or top with powdered sugar, whipped cream, or
frosting.
Enjoy this delightful cake whenever you’re in
the mood for a little chocolate indulgence!
Ginny Butterfield
Cranberry Twp, Pa
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Steamed Pork & Scallion Dumplings
Steamed Pork & Scallion Dumplings
Ready In:1hr 10minsIngredients:14 ingredientsUnits:?USDipping Sauce- 1?2cup?
- 2tablespoons?
1tablespoon? - 1teaspoon chili oil
Dumplings- 2bunches?, cut into thirds
5 - 1tablespoon chopped?
- 2tablespoons?
- 2tablespoons?
- 1tablespoon sesame oil
- 1lb?
- 2tablespoons grated?
- 1, beaten
- 40
directions- Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
- Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
- Add the beaten egg and mix to combine.
- Add the pork and mix to combine.
- Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
- Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
- Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
- Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
- Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
- Continue with the remaining dumplings. Serve with the dipping sauce.
- You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 – 2 minutes longer.
Source: Food.com
~~~~~ Rhonda in MO
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Kimchi or Kimchee
Ready In:2hrs 45minsIngredients:11Serves:50 Source: Food.com
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Kao Pad (Thai-Style Fried Rice)
Kao Pad (Thai-Style Fried Rice)
Ready In:45minsIngredients:12 ingredientsUnits:?USChoose 3-4 of the following to equal 2 1/2 cups- 2?1?22 1/2 cups?, cut into short strips or 2 1/2 cups?, blanched for 5 seconds, cooled and drained
Remaining Ingredients- 1?4cup vegetable oil
- 1?2tablespoon fresh gingerroot, minced
- 2tablespoons?, minced
- 6cups??(short grain)
- 2, lightly beaten
- 1cup?, chopped
- 2tablespoons thai sriraja??(or other hot chili paste)
- 2tablespoons?
- 1?2
- 1?2, cut into thin wedges
- , cut on diagonal
directions- Choose and prepare vegetables. Select a combination with a variety of colors.
- In a wok, heat the oil and stir fry the ginger and garlic until golden.
- Remove them with a slotted spoon and save for later.
- In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
- Remove the vegetables from the wok and set aside.
- Add the rice to the wok and heat thoroughly.
- With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
- Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
- Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
- Finally, mix in the chili sauce, soy sauce and lime juice.
- For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
Source: Food.com
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JAPANESE MUM'S CHICKEN
Ready In:45minsIngredients:7Serves:ingredientsUnits:?US- 8, skin on (the skin is important for flavour, and is so tasty to eat!)
- 1cup?
- 1?2cup balsamic vinegar
- 1?3cup?
- 2?1?2tablespoons?
- 1, peeled and bruised
- 1small?, slit open, seeds removed
directions- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
Source: Food.com
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Ingredients- Dough for single-crust pie
- 1 cup packed brown sugar, divided
- 1 tablespoon plus 1 cup all-purpose flour, divided
- 1 large egg, room temperature, beaten
- 1/4 cup dark corn syrup
- 2-1/2 teaspoons vanilla extract
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup cold butter
Directions- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
- Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
- In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
- Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
Nutrition Facts1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.
Source: Taste of Home
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Ingredients- 1/4 cup butter, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 chicken bouillon cube
- 12 ounces uncooked extra-wide egg noodles
- Coarsely ground pepper, optional
Directions- In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper.
Nutrition Facts1 cup: 352 calories, 13g fat (7g saturated fat), 82mg cholesterol, 902mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 11g protein.
Source: Taste of Home
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Ingredients- 2 cups uncooked elbow macaroni
- 2 cups Miracle Whip or mayonnaise
- 3/4 cup sugar
- 3 tablespoons sweet pickle relish
- 3 tablespoons yellow mustard
- 2-1/4 teaspoons cider vinegar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- 3 celery ribs, chopped
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, chopped
- 3 hard-boiled large eggs, chopped
Directions- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving.
Nutrition Facts1/2 cup: 283 calories, 13g fat (2g saturated fat), 72mg cholesterol, 496mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.
Source: Taste of Home
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Amish Chicken and Noodles
Ingredients- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons butter
- 5 to 6 bay leaves
- 1 package (12 ounces) frozen home-style egg noodles
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley, optional
Directions- Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours.
- Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.
Nutrition Facts1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein.
Source: Taste of Home
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Ingredients- 3 pounds medium Yukon Gold potatoes, peeled and cubed
- 1-1/2 cups mayonnaise
- 1/2 cup sugar
- 3 tablespoons prepared mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 hard-boiled large eggs, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- Paprika, optional
Directions- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
- In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.
Nutrition Facts3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.
Source: Taste of Home
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Best Ever Chicken Packet Dinner
Best Ever Chicken Packet Dinner
Ingredients listed are for one foil dinner. Ingredients- 1 boneless skinless chicken breast
- 1 potato, washed and sliced
- Sliced onion
- 3 or 4 fresh mushrooms, cleaned and sliced
- 6 to 8 stalks fresh asparagus, tough ends snapped off
- Salt, pepper, etc., as desired
Instructions- Place the chicken breast on a large square of heavy duty aluminum foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks.
- Wrap dinner "butcher-style" and place chicken side down on hot coals, turning after about 20 minutes.
- After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness.
Source: Recipe Goldmine
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Chicken and Wild Rice Harvest Bowl
Chicken and Wild Rice Harvest BowlThis delicious and healthy power packed bowl of roasted sweet potatoes and chicken, kale, apple and wild rice will satisfy your lunch time cravings. Prep: 10 min | Cook: 25 min | Yield: 2 servings Ingredients- 1 small sweet potato, peeled, diced
- 1 boneless skinless chicken breast
- PAM? Avocado Oil Cooking Spray Pump
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups fresh baby kale
- 1 cup cooked wild rice
- 1 medium apple, diced
- 2 tablespoons toasted sliced almonds
- 2 tablespoons soft goat cheese, divided
- 1/4 cup Healthy Choice? Garden French Dressing
Instructions- Heat oven to 350 degrees F.
- Place diced sweet potatoes in a bowl, spray with cooking spray. Sprinkle with half of the salt and pepper, toss to coat evenly.
- Evenly coat chicken breast with cooking spray and the rest of the salt and pepper. Place chicken and diced sweet potatoes on a baking sheet and cook for 25 minutes, or until chicken is cooked through (165 degrees F).
- Chop chicken into bite-size pieces.
- Build the bowl with kale, rice, chicken, sweet potatoes, apple, almonds and goat cheese.
NutritionPer serving: 575 calories, 84g Carbs
Source: Recipe Goldmine
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Bayou Chicken and Turkey Sausage Jamalaya
Bayou Chicken and Turkey Sausage JamalayaIngredients- 2 bags Success? White Rice
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, diced
- 1 stalk celery, finely chopped
- 6 ounces grilled chicken breast strips, cubed
- 1 package BUTTERBALL? Turkey Smoked Dinner Sausage, sliced
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Instructions- Prepare rice according to package directions.
- Heat oil in a large skillet.
- Sauté onions, bell pepper and celery for 5 minutes.
- Add chicken and sausage to skillet and sauté an additional 3 minutes.
- Stir in tomato sauce, diced tomatoes, Creole seasoning and Worcestershire sauce and heat thoroughly.
- Serve over rice..
Source: Recipe Goldmine
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Chicken and Cheddar Beignets with Dipping Sauce
Chicken and Cheddar Beignets with Dipping SauceYield: 36 IngredientsSauce - 1/2 cup orange marmalade
- 3 tablespoons prepared horseradish
Beignets - 1 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 1 cup chilled club soda or seltzer
- 1 large egg yolk
- 4 ounces Cabot Smoky Bacon Cheddar or Cabot Horseradish Cheddar
- 1 pound boneless, skinless chicken breasts
- 36 wooden toothpicks
- 1 quart vegetable oil for frying
- Salt to taste
InstructionsSauce - Stir together marmalade and horseradish.
Beignets - Whisk together batter of 1 cup flour, club soda or seltzer and egg yolk in medium bowl until smooth; set aside.
- Cut cheese into 36 cubes.
- Cut chicken breasts lengthwise into 36 strips. Wrap chicken strip around each cube of heese and secure with toothpick.
- Heat oil to 325 degrees F in large heavy saucepan or deep fryer. Coat each piece with some of remaining flour, then dip into batter. Fry in batches until golden brown.
- Transfer beignets with slotted spoon onto paper towels to drain. Sprinkle with salt and serve warm with sauce.
Source: Recipe Goldmine
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Buffalo Blue Cheese Roll-Up Sandwiches
Buffalo Blue Cheese Roll-Up SandwichesReady-made buffalo style strips make preparation easy. This is a tasty wrap that the entire family will enjoy. Prep: 10 min | Cook: 20 min | Yield: 4 servings Ingredients- 4 (10 inch) flour tortillas (red or green)
- 1/2 bag Foster Farms Buffalo Style strips
- 4 cups packaged coleslaw mix
- 1/2 cup blue cheese dressing
- 12 slices cucumber
Instructions- Cook Foster Farms Buffalo Strips according to directions on package. Cool slightly.
- In a medium bowl, mix together coleslaw and dressing.
- Working with one tortilla at a time, lay tortilla down on cutting board and arrange one cup of coleslaw mixture in a circle on top of it, keeping mixture 1 inch from edge.
- Arrange 1 to 1 1/2 pieces of chicken across the center in a single line. Arrange 3 cucumber slices alongside chicken.
- Working with the end closest to you, roll up like a burrito, folding the ends in as you go.
- Place seam side down. Slice on the diagonal and serve.
Source: Recipe Goldmine
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Virginia Butterfield
