Very Veggie Fried Rice

Very Veggie Fried Rice

Yield: About 6 servings

Ingredients

• 3 cups cooked and chilled brown rice*
• 2 Tbsp canola oil
• 1 cup diced carrots (dice somewhat thin)
• 1 cup chopped yellow onions
• 4 cloves garlic , minced
• 1 Tbsp peeled and minced fresh ginger
• 1 1/2 cups small diced broccoli florets
• 3/4 cup small diced red bell pepper
• 4 large eggs
• 3/4 cup frozen petite peas , thawed and drained
• 3/4 cup frozen petite corn , thawed and drained
• 3 - 4 Tbsp soy sauce , to taste
• 1 Tbsp sesame oil

Instructions

1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes. Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
2. Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
3. *I like to cook the brown rice with a little less water than listed on the package so it's not so moist and absorbs the soy sauce and moisture from the veggies better. It also works best if you can prepare the rice a day in advance.

Recipe source: Cooking Classy

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• ½ teaspoon turmeric
• 2 medium sized potatoes diced
• 5 big tomatoes crushed
• 1 teaspoons salt
• ½ teaspoon cayenne
• 2 cups rice washed and drained
• 2 to 3 cups water

Instructions

1. Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden. Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
2. Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated. Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
3. Serve warm with yogurt or fresh herbs.

source:http://www.unicornsinthekitchen.com

Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 pounds chicken wing segments
• 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
• 1/4 cup honey
• 2 teaspoons yellow mustard
• 1 tablespoon whole grain mustard (I use/love Trader Joe's)
• canola oil for frying

Instructions

1. Add the salt,pepper and flour to a large ziploc bag.
2. Add the chicken pieces and toss.
3. Refrigerate for a half an hour then shake the bag again.
4. Refrigerate another half hour.
5. Heat canola oil to 375 degrees.
6. Add the chicken about 10 pieces at a time to the hot oil.
7. Fry for 12-14 minutes.
8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
9. Heat on low and stir until combined and just bubbling.
10. Toss the wings with the honey mustard bbq sauce and serve immediately.

source:https://dinnerthendessert.com

One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

Ingredients

• 1 package Marie Callender's Parmesan Garlic dinner mix
• 2 cups milk
• ¾ cup water
• ½ cup heavy creamy
• 2 tablespoons butter
• 1 pound frozen cooked jumbo or large shrimp, thawed
• 1-2 teaspoons fresh lemon zest
• ½ teaspoon parsley flakes
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
2. Bring mixture to a boil over medium heat.
3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
4. Stir in shrimp, lemon zest, parsley flakes and pepper.
5. Serve warm.

source:http://www.motherthyme.com

Easy Rotini Pasta Salad

Easy Rotini Pasta Salad

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 244 kcal

Ingredients

• 12 ounces Rotini or other small pasta
• 2 cups bite-sized broccoli florets (from 1 head broccoli)
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1/2 red onion peeled and cut into strips
• 1 cup grated Parmesan cheese
• 8 ounces prepared Italian salad dressing or homemade Red Wine Vinaigrette

Instructions

1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and 1 minute pasta al dente, about 8 minutes. Drain well, rinse with cold water, and drain again.
2. Meanwhile, combine broccoli florets, bell peppers, and onion in a large bowl. Stir in cold pasta. Add Parmesan cheese and salad dressing and toss until uniformly combined.
3. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
4. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.

source:https://www.culinaryhill.com

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

Author: Jessie
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: Serves 4

INGREDIENTS
FOR THE SALMON:

• 1.5 lb. wild salmon fillet
• 1/4 cup balsamic vinegar

FOR THE STRAWBERRY SALSA:

• 1.5 cups diced strawberries
• 1/4 cup cilantro
• 1 Tbsp. diced jalapeño
• 2 Tbsp. diced green onion
• 2 tsp. lime juice
• salt and pepper to taste

INSTRUCTIONS
FOR THE SALMON:

1. Heat oven to 375 F.
2. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
3. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven.
4. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.

FOR THE STRAWBERRY SALSA:

1. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl.
2. Add salt and pepper to taste.
3. Store salsa in the fridge until you’re ready to serve.

NOTES

• Cooking time may vary depending on the size/shape of your filet and the level of doneness you like – I like my salmon not quite well done. Start checking your salmon around the 10 minute mark if you’re worried about cook time. I
• You can easily make this salsa a day or two ahead of time – just store it in the fridge until you’re ready to eat!
• Use sustainably fished Wild Alaskan Salmon for this recipe – we like King or Sockeye salmon with this salsa!

source:http://www.lifeasastrawberry.com

CREAMY BALSAMIC PASTA

CREAMY BALSAMIC PASTA

Serves 4
Prep Time 5 min
Cook Time 40 min
Total Time 45 min

INGREDIENTS

• 1 lb. linguine
• 3 tbsp. butter
• 2 large shallots, minced
• 4 cloves garlic, minced
• ½ cup balsamic vinegar
• 2 cups heavy cream
• 3 large handfuls arugula
• Kosher salt
• Ground black pepper

INSTRUCTIONS

1. Cook linguine to al dente according to package instructions. Reserve about ½ cup pasta water.
2. Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
3. Once pasta has finished cooking, add directly to skillet with cream sauce. Toss to combine. Add some of the reserved pasta water if it is too thick.

source:http://thecharmingdetroiter.com

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

PREP TIME: 15 MINUTES 
COOK TIME: 15 MINUTES 
TOTAL TIME: 30 MINUTES
SERVINGS: 4 SERVINGS 
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
PICKLES:

• 1 cup all-purpose flour
• 1 1/2 tsp Cajun seasoning
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp hot sauce
• 1 cup buttermilk
• 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)

GARLIC BLUE CHEESE SAUCE:

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp lemon juice (fresh if possible)
• 1/4 tsp hot sauce
• 1 clove garlic minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley leaves
• 2 Tbsp fresh chives roughly chopped
• 1/2 cup crumbled blue cheese

INSTRUCTIONS
GARLIC BLUE CHEESE SAUCE:

1. Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
2. Add blue cheese and pulse until mixed together, but still slightly chunky.
3. If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
4. Pour into an airtight container and keep refrigerated until ready to serve.

PICKLES:

1. Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
2. Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
3. Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
4. In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
5. Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
6. Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
7. Fry pickles about 1-3 minutes per side, until golden brown on both sides.
8. Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
9. This allows the excess oil to drain, while still allowing the pickles to stay crisp.
10. Repeat with remaining pickles.
11. Serve with garlic blue cheese sauce.

source:https://www.thechunkychef.com

Sheet Pan BBQ Smoked Sausage Dinner

Sheet Pan BBQ Smoked Sausage Dinner

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 345 kcal
Author: Dee

Ingredients

• 2 tablespoons olive oil
• 1 pound small white potatoes, (about 3 cups) washed, and halved or quartered
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 pound smoked sausage (kielbasa) sliced thin
• 1/4 cup barbecue sauce
• 2 cups broccoli florets, washed and trimmed
• 1/4 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 425 degrees
2. Line a baking sheet with heavy duty aluminum foil, and add olive oil 
3. Toss potatoes with the olive oil, and season with sea salt, pepper and garlic powder
4. Bake for 15 minutes or until tender
5. While potatoes are baking, slice kielbasa, and toss with barbecue sauce 
6. Remove sheet pan from oven, and add the kielbasa and broccoli
7. Bake for about 5 more minutes, or until meat is hot and broccoli is tender. Sprinkle potatoes with cheddar cheese, if using, and serve immediately
8. Recipe Notes
9. You can add an extra pinch of sea salt and pepper to the broccoli, if desired. You can also drizzle extra olive oil over broccoli if most of the oil has already been absorbed.

source:https://www.meatloafandmelodrama.com/

Southern Potato Salad

Southern Potato Salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig

Ingredients

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

Instructions

1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
4. Add relish, celery, onion, and the chopped eggs. Mix in.
5. Add salt and pepper to taste.
6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

source:https://spicysouthernkitchen.com

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 519 kcal

Ingredients

• 2 Tbsp oil divided
• 1.5 lbs chicken cut into ½-inch pieces
• 12 oz sausage cut into ½-inch slices
• 1 ½ tsp salt divided
• ¾ tsp pepper divided
• 2 c onion finely chopped
• 1 c celery finely chopped
• 1 c bell pepper finely chopped
• 2 cloves garlic
• 1 tsp thyme dried
• 1 tsp basil dried
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershire sauce
• 1 6-oz can tomato paste
• 1 14.5-oz can diced tomatoes with juice
• 2 ½ c long grain white rice rinsed and drained
• 4 ½ - 5 c chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

source:https://www.evolvingtable.com

CROCK POT BROWN SUGAR PINEAPPLE HAM RECIPE

CROCK POT BROWN SUGAR PINEAPPLE HAM RECIPE

INGREDIENTS:

• 1 spiral bone-in spiral cut ham, fully cooked (mine was 6 lbs. – note, ANY ham will work!)
• 3 cups brown sugar, divided
• ½ cup maple syrup
• 1 20 ounce can pineapple tidbits, undrained

DIRECTIONS:

1. Evenly spread 1 ½ cups of the brown sugar into the bottom of a 6 quart or larger slow cooker.
2. Place the ham on top of the brown sugar. Slightly pull apart the slices of of the ham.
3. Slowly pour the maple syrup evenly over the top allowing it to drizzle between the slices.
4. Pour in the can of pineapples making sure to get some on the top and between the slices.
5. Evenly distribute the remaining brown sugar on top. Cover and cook on high for 3 ½ to 4 hours or on low for 6 to 7 hours.

source:https://dearcrissy.com

SPICY SHRIMP BURRITO BOWLS

SPICY SHRIMP BURRITO BOWLS

Author: Two Sisters Kitchens
Serves: 4

INGREDIENTS
Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ? cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

• In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

NOTES

• If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
• I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.

source:http://twosisterskitchens.com

One Pan Creamy Garlic Herb Chicken & Potatoes

One Pan Creamy Garlic Herb Chicken & Potatoes

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs + salt and pepper to taste
• 1 cup thinly sliced potatoes (see note)
• 1 tablespoon minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
• ½ teaspoon finely chopped rosemary (see note)
• ½ teaspoon finely chopped thyme
• ¼ teaspoon finely chopped oregano
• 1 cup heavy cream
• salt and pepper to taste
• fresh herbs for topping (optional)

Instructions

1. Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
3. Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout ¼ teaspoon each salt and pepper)
4. Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.

source:http://www.lecremedelacrumb.com

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

SERVINGS 3 servings (2 tenders each)
PREP TIME 10 minutes
COOK TIME 20 minutes

INGREDIENTS

• 2 large Chicken breasts
• 1/4 cup Coconut flour
• 2 large Eggs (beaten)
• 1 cup Coconut flakes (unsweetened)
• 1/4 tsp Garlic powder
• 1/4 tsp Smoked paprika
• Sea salt
• Black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
3. Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
4. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
5. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
6. Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
7. Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

source:https://www.wholesomeyum.com

Red Wine Barbecue Pork Ribs

Red Wine Barbecue Pork Ribs

Cuisine American
Prep Time 25 minutes
Cook Time 75 minutes
Servings 4

INGREDIENTS
For the Pork Ribs:

• 3 tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
• 1 tablespoon dark brown sugar
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 3 pounds pork back ribs

For the Red Wine Barbecue Sauce:

• 1 tablespoon vegetable oil
• 1/4 large white or yellow onion small diced
• 2 garlic cloves minced
• 1 cup ketchup
• 3/4 cup 2015 Santa Rita 120 Hero's Salute Red Blend Wine
• 3 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/3 cup dark brown sugar
• 1/2 teaspoon salt
• 1 tablespoon chilli powder
• 1 teaspoon Dijon mustard optional
• Red-wine-barbecue-pork-ribs

INSTRUCTIONS

1. In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
2. Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones. Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
3. Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown! Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
4. The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time. To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor). Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if after 40 minutes from the start of cooking the ribs appear to be browning/cooking too fast, cut back on the heat some by narrowing down the bottom vent holes. Keep checking every 20 minutes. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender.
5. SERVES: 4-6 people; Inactive time: 1 hour.

source:http://www.easyanddelish.com

Chicken and Waffles

Chicken and Waffles

Prep Time 2 hr
Cook Time 10 mins
Total Time 2 hr 10 mins
Course: Breakfast
Cuisine: Southern
Servings: 4 servings

Ingredients
Chicken

• 2 pounds chicken tenders
• 1 cups buttermilk
• 2 teaspoons TABASCO Garlic Pepper Sauce
• 1 egg, lightly beaten
• 3/4 cup Panko crumbs
• 1/2 cup flour
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• Vegetable oil for frying

Waffles

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup vegetable oil
• 1 3/4 cup milk
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla extract

TABASCO Syrup

• 1/3 cup maple syrup
• 1 tablespoon butter, melted
• 1 1/2 teaspoons TABASCO Sauce

Instructions

1. Mix together buttermilk and Garlic TABASCO in a shallow bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours.
2. Remove chicken from buttermilk and whisk egg into buttermilk. Return chicken to buttermilk and stir to coat.
3. In a pie plate, combine Panko crumbs, flour, seasoned salt, paprika, onion powder, garlic powder, and white pepper.
4. Pour about 1 inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
5. Remove chicken tenders from buttermilk mixture and coat in Panko mixture. Fry in oil for 6 to 8 minutes, flipping over halfway through. Remove chicken with a slotted spoon and place on a paper towel-lined plate.
6. To make waffles, combine flour, sugar, baking powder, and salt in a large bowl.
7. Separate eggs and place egg whites in a blender. Blend until frothy. Add egg yolks, vegetable oil, milk, melted butter, and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined.
8. Make waffles according to waffle iron instructions.
9. To make TABASCO Maple Syrup, Whisk together maple syrup, butter, and TABASCO Sauce in a small bowl.

source:https://spicysouthernkitchen.com

Stuffed Crust Pizza

Stuffed Crust Pizza

yield: ONE 12-INCH PIZZA
prep time: 2 HOURS, 15 MINUTES
total time: 2 HOURS, 30 MINUTES

Ingredients:

• 1/2 recipe homemade pizza crust 1
• 7 string cheeses, unwrapped2
• 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• big handful pepperoni (or any other toppings you like)
• optional: Italian seasoning blend or dried basil for sprinkling on top

Directions:

1. Prepare the pizza dough through step 10, including preheating the oven to 475°F (246°C) as described in step 8.
2. Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
3. Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
4. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
5. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.
6. Make ahead tip: see homemade pizza crust recipe for how to make ahead and freeze the pizza dough.

Recipe Notes:

• That pizza crust recipe makes 2 pizzas. So you can freeze the other half of dough or make 2 pizzas. Double all of the topping/string cheese in this recipe if making 2 pizzas.
• Instead of string cheese, you can try piling a ring of shredded mozzarella around the dough or half slices of fresh mozzarella. String cheese is easiest; it's the perfect size and shape.

source:https://sallysbakingaddiction.com

Crockpot Turkey Breast

Crockpot Turkey Breast

Prep Time 10 mins
Cook Time 8 hr
Total Time 8 hr 10 mins
Servings: 4 -6 as a main dish
Author: Chelsea

Ingredients

• 1 (5-6 pounds) bone-in turkey breast completely thawed
• 5 stalks celery
• 2 yellow onions
• ~12-15 baby carrots
• 1 cup chicken broth
• 6 tablespoons butter separated

Seasonings

• 1 tablespoon dried minced garlic
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried sage
• Optional: 1/4 teaspoon dried thyme

Instructions

1. Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.
2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this)
5. Place the turkey breast, BREAST DOWN on top of the vegetables.
6. Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and it is very tender.
10. Remove the turkey from the crockpot and turn so it is breast up.
11. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.
12. Enjoy.

Recipe Notes
TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.

source:https://www.chelseasmessyapron.com

PEPPER CRUSTED BACON CHEESEBURGERS

PEPPER CRUSTED BACON CHEESEBURGERS

PREP TIME: 15 MINUTES 
COOK TIME: 10 MINUTES 
TOTAL TIME: 25 MINUTES
SERVINGS: 4 -8 BURGERS  A
UTHOR: THE CHUNKY CHEF

INGREDIENTS
GARLIC AIOLI:

• 2 cloves small garlic pressed or very finely minced (or 1 large clove)
• 1/4 tsp kosher salt
• 1/2 cup mayonnaise
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp fresh minced parsley

PEPPER CRUSTED BURGERS:

• 2 pounds ground beef I used 80/20
• 1 small sweet onion
• 1 Tbsp heavy cream
• Salt and pepper to taste
• Cracked black pepper
• Green leaf lettuce
• slices Colby-Jack cheese
• 8 slices bacon
• Sliced sweet onion
• Kings Hawaiian hamburger buns

INSTRUCTIONS
MAKE THE AIOLI:

1. In a small bowl, add pressed garlic and salt. Using a fork, mash until garlic becomes a paste.
2. Add mayonnaise, extra virgin olive oil, lemon juice and parsley and whisk until combined.
3. Cover and chill in the refrigerator.

MAKE THE BURGERS:

1. In a skillet, cook bacon until crisp. Set aside to drain on paper towels.
2. Keep bacon grease in the pan and heat over MED-HIGH heat. Place hamburger buns, cut side down, in the grease to toast, until golden brown. Remove buns to a plate to cool.
3. Wipe out skillet with paper towels.
4. Crack some freshly ground black pepper onto a paper plate and set aside.
5. To a large mixing bowl, add ground beef. Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.
6. Add heavy cream and salt and pepper. Using your hands, mix together until just combined. Don't over-mix.
7. Form into patties (4 patties will yield a roughly 1/2 lb burger, 6 patties will yield a 1/3 lb burger, and 8 patties will yield a 1/4 lb burger), and lightly press patty into the plate of cracked pepper (on both sides). Make an indentation in the center of each patty, to ensure even cooking.
8. Grill over MED-HIGH heat for about 5 minutes per side, or until cooked to desired doneness.
9. The last 30 seconds of cooking, place a slice of Colby-Jack cheese on each patty.
10. Serve on toasted Kings Hawaiian buns, with lettuce, sliced onions, cooked bacon and garlic aioli.

source:https://www.thechunkychef.com

CHICKEN CORDON BLEU BITES

CHICKEN CORDON BLEU BITES

Author: Terri
Recipe type: Appetizer

INGREDIENTS

• 2 Boneless chicken breasts
• 1 cup flour
• 2 tsp Slap Your Mama® seasoning
• 1 tsp garlic salt
• 1 cup unsweetened almond milk
• 1 cup Panko® bread crumbs, might need more
• ½ - ¾ cup vegetable oil
• 4 slices cooked ham, cut into approximately 1 inch squares
• 4 slices Swiss cheese, cut into approximately 1 inch squares

Dipping sauce, optional

• ? cup Just Mayo®
• 1 Tbs mustard

INSTRUCTIONS

1. Heat oil over low/medium heat.
2. Add flour, seasoning, garlic salt to a quart size baggie.
3. Cut chicken breasts into bite size pieces.
4. Dip each chicken piece into milk to coat, then add to flour mixture.
5. Shake chicken until well coated.
6. Remove each piece and dip in milk again.
7. Add to Panko® bread crumbs.
8. Gently shake chicken pieces to coat.
9. Add coated chicken bites to hot oil.
10. Cook approximately 7-9 minutes on each side, or until cooked completely and temperature reaches 170°.
11. Drain oil from pan. Arrange chicken bites back in pan.
12. Add a slice of Swiss cheese, then two pieces of ham, then top with another slice of cheese, to each chicken bite.
13. Cover and let cheese melt.
14. You might need to place in microwave, on a microwave safe plate, for 35-40 seconds to melt cheese.
15. In a small mixing bowl, mix together mayonnaise and mustard.
16. Enjoy!

source:http://www.greatgrubdelicioustreats.com

JALAPEÑO POPPER PIGS IN A BLANKET

JALAPEÑO POPPER PIGS IN A BLANKET

Prep Time: 40 mins 
Cook Time: 25 mins
Yield: 36 Jalapeño Popper Pigs in a Blanket
Idea adapted from OneKitchen

INGREDIENTS

• 18 jalapeño peppers
• 36 lil smokies or cocktail wieners
• 8 ounces cream cheese, at room temperature
• 6 ounces extra sharp cheddar, shredded
• All-purpose flour, for dusting
• 3 sheets puff pastry, thawed
• 1 large egg
• Pretzel salt, for sprinkling, optional
• Marinara sauce, to serve, optional

INSTRUCTIONS

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
2. Cut the tops off of the jalapeño peppers and then each pepper in half. Use a spoon to scoop out the seeds and membranes and discard them. Place a cocktail wiener on each scooped out pepper half and cut the pepper to be the same size as the cocktail wiener. Set aside.
3. In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined. One at a time, remove the cocktail wiener from each pepper segement and fill each jalapeño pepper segment with the cheese mixture. Then, top each cheese-filled jalapeño pepper segment again with the cocktail wieners. Set aside.
4. In a small bowl, whisk the egg.
5. On a lightly floured surface, unroll 1 puff pastry dough sheet. Cut it into 6 equal strips, and then cut those strips in half, cross-ways, to create 12 equal-sized pieces. Roll each stuffed pepper piece in 1 puff pastry strip, then seal with the egg wash. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until all no jalapeño pieces or puff pastry remains.
6. Brush the puff pastry tops with the remaining egg and sprinkle lightly with pretzel salt. Bake until browned, about 25 to 30 minutes.
7. Some of the cheese filling will have spilled out, but don’t worry. Allow the Jalapeño Popper Pigs in a Blanket to cool slightly and use a knife to gently scrape away the cheese that’s oozed out onto the baking sheet. There will still be plenty of cheese left inside.
8. Serve warm with marinara sauce, for dipping.

source:http://hostthetoast.com

Sweet and Spicy Baked Orange Chicken Tenders

Sweet and Spicy Baked Orange Chicken Tenders

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings

INGREDIENTS

• 8 chicken tenderloins (about 1 1/2 pounds)
• 1 tablespoon olive oil

Orange Marinade/Glaze

• 1/2 cup orange juice
• 1/3 cup orange marmalade (NOT sweet orange marmalade)
• 2 tablespoons lemon juice
• 1/2 cup packed brown sugar
• 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)*
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon Sriracha/Asian hot red chili sauce
• 1/2 tsp EACH salt, garlic pwdr, ginger pwdr,onion pwdr
• 1 tablespoon cornstarch

Chicken Breading

• 1/2 cup panko breadcrumbs
• 1/2 tablespoon butter
• 3/4 cup flour
• 2 eggs
• 1/2 cup milk
• 3 cups cornflakes cereal, ground* (measured whole)*
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

Garnish (optional)

• green onions
• orange zest

INSTRUCTIONS

1. Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately.
2. Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.**
3. Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside.
4. Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl.
5. Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded.
6. Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze.
7. Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired.

source:http://carlsbadcravings.com

ITALIAN TORTELLINI SALAD

ITALIAN TORTELLINI SALAD

Yields 8 servings
Cuisine: Italian
Recipe Type: Salad/Side
Prep Time 15 min
Cook Time 15 min
Total Time 30 min

Ingredients

• 10 oz. small or medium cheese tortellini pasta (tri-color or regular)
• 1 (5 oz.) pkg, mini pepperoni's
• 1 c. cherry tomatoes (red and/or yellow), quartered
• 1 (3.8 oz.) can, black olives, drained
• 1/2 c. red onion, diced
• 1/2 c. jarred mild yellow banana peppers, chopped
• 1 c. Italian salad dressing
• 1 c. shredded Parmesan cheese
• pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
2. In a large mixing bowl, add the mini pepperoni, tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
3. Store in an air-tight container for up to 1 week.

source:http://delightfulemade.com

Roasted Shrimp With Corn Salsa

Roasted Shrimp With Corn Salsa

30 minutes to prepare serves 4-6

INGREDIENTS

• 1 (8 oz) box Mexican rice, prepared
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 limes: 1 juiced and divided, 1 sliced for garnish
• ½ bunch cilantro, divided
• 1 (16 oz) bag frozen whole kernel corn
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced (optional)
• 1 red bell pepper, seeded and diced
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided

PREPARATION

1. In a large bowl, toss corn with onion, jalapeño, and bell pepper with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper, then pour into a skillet on medium-high heat, spreading evenly around pan. Roast for 5 minutes, or until corn begins to brown slightly, then stir and continue cooking for 3-5 minutes, or until corn is golden roasted. Remove from heat and add ¼ cup chopped cilantro, juice from ½ lime, and salt and pepper (to taste).
2. While corn roasts, preheat oven to 400°F and line a baking sheet with aluminum foil. Mix ½ teaspoon salt, ½ teaspoon pepper, chili powder, cumin, and garlic powder together in a small bowl.
3. Pour 1 tablespoon olive oil over shrimp and toss. Cover shrimp with seasoning mixture and toss to thoroughly combine. Spread shrimp evenly around baking sheet.
4. Roast for 5-7 minutes, slightly longer if for larger shrimp. Remove from oven and toss with corn salsa, juice from ½ lime and reserved cilantro.
5. Serve with side of Mexican rice. Enjoy!

Recipe adapted from No.2 Pencil