Grilled Chicken Thighs with Tamarind & Orange Glaze

Grilled Chicken Thighs with Tamarind & Orange Glaze

â…“febe78e5542bcdd8e43e46de365d3776 cup olive oil
¼ cup thinly sliced fresh basil
1 large clove garlic, chopped
½ tsp kosher salt
½ tsp freshly ground pepper
8 boneless, skinless chicken thighs

2 cans (14 oz.) low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup granulated sugar
3 T. unsalted butter
2 T. tamarind concentrate (paste)
1 T. grated orange peel
1 T. peeled and finely grated fresh ginger
3-4 drops Sriracha sauce (or Tabasco), to taste
Salt and pepper to taste

In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.

In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction. Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste. (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.) Spray the grill with nonstick cooking spray. Heat grill to medium-high heat. Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken. Spoon the reserved glaze over the chicken and serve with rice.

Indian Spiced Potatoes

Indian Spiced Potatoes

Notes: Start preparing these sweet-hot garlicky potatoes from expert Indian cook Hema Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

 

potatoes-su-600510-x2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

 

  1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

 

  1. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

 

  1. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis.

 

Pav-bhaji masala: In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

 

Preserved Lemon Citrus Chicken with Chervil Gremolata

Preserved Lemon Citrus Chicken with Chervil Gremolata

20090413-secretingredient-chicken1 chicken, cut into pieces, about 4-4 1/2 pounds
1 T. chopped fresh chervil
Salt and pepper
2 T. olive oil
1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
2 cloves garlic, thinly sliced
Zest of 1/2 orange
Zest of 1/2 lemon
3/4 C. dry white wine
1 C. chicken stock
2 T. crème fraîche

When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 T. chopped fresh chervil. Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate. Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper. Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot and cook for 30 minutes. Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat and move the chicken pieces to a serving platter. Whisk 2 T. of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.

Chervil Gremolata

1 clove garlic, finely chopped
Zest 1/2 orange
Zest 1/2 lemon
2 stems fresh thyme, leaves finely chopped
2 T. chopped fresh chervil
Salt and pepper
2 T. finely chopped preserved lemon (about 1/2 small preserved lemon)

Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

 

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

 

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

 

 

 

Huckleberry Barbecue Sauce

Huckleberry Barbecue Sauce

1 small onion, chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

1/2 to 1 tsp. pepper

1/2 teaspoon red chile flakes

1/2 teaspoon ground cumin

2 cups chopped tomatoes

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup fresh or frozen huckleberries* or blueberries

 

In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

 

*Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.

 

Olive Crescent Twists

Olive Crescent Twists

0d8dd402-675e-45e2-9346-7759b9313e403/4 C. well-drained mixed olives
1 T. olive oil
1/4 tsp. garlic powder
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
2 T. grated Parmesan cheese

Heat oven to 375°F. Lightly grease cookie sheets, or spray with cooking spray. In food processor bowl with metal blade or blender container, place olives, oil and garlic powder. Cover and process with on/off pulses until finely chopped. If using crescent rolls: Unroll dough and separate dough into 4 rectangles. Press each to form 7×4-inch rectangle; press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. Press each to form 7×4-inch rectangle. Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down. With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese. Bake 10 to 13 minutes or until golden brown. Serve warm or cool.

Classic Dry Rub

Classic Dry Rub

2 tablespoons kosher salt

2 tablespoons packed light brown sugar

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon dry mustard

1 tablespoon ground cumin

1 tablespoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

 

Combine all ingredients in a bowl.

 

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 Bocppcx Spiral Pasta (uncooked but rinsed)

1 lb. lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 C. sliced pepperoni

1 Small Can tomato Paste

1 C. water

1 C. shredded mozzarella cheese

Spray Large Crockpot 6qt or larger with non-stick spray. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Tomato paste and water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 3 hours (no peeking). Serve with a side salad.

Blueberry and Tomato Salad

Blueberry and Tomato Salad

blueberry-tomato-salad1 cup lightly packed baby arugula (optional)

1 or 2 really ripe tomatoes, preferably heirloom, any color, cored

1/4 cup fresh blueberries, rinsed and dried

2 tablespoons crumbled goat’s milk feta cheese

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

Sea salt and freshly cracked black pepper, to taste (optional)

Fresh basil, sliced into thin strips (optional)

 

If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel. Pile the arugula on a large plate. Using a serrated knife, slice the tomatoes into 1/2-inch-thick slices. Arrange the slices on top of the arugula. Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be

Fettuccini with Preserved Lemon and Roasted Garlic

Fettuccini with Preserved Lemon and Roasted Garlic

IMG_05992 heads of garlic
2 tsp. plus 1 T. olive oil
1 lb fettucine
2 T. unsalted butter
1 preserved lemon, rinsed under cold water, pulp and rind finely chopped
1 C. grated Parmesan cheese
3 T. fresh parsley, roughly chopped
Fresh ground pepper

Preheat the oven or a toaster oven to 400 degrees. Chop off the very top of each head of garlic, and remove any excess layers of outer paper. Place each head of garlic on tin foil and drizzle each with a tsp. of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. Cool, and squeeze out the garlic. Set aside. Get a large pot of salted water going, and boil the fettucine until tender and just done. In a medium saucepan or skillet, combine the butter and remaining T. of olive oil over medium heat. When the butter melts, add the garlic and preserved lemon. Cook for about a minute, stirring often. Drain the fettucini, then toss with the lemon garlic mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.

Okanagan Green Salad with Fruit and Chèvre

Okanagan Green Salad with Fruit and Chèvre

1/4 cup fine dried bread crumbs

2 teaspoons herbes de Provence

1 log (about 6 oz.) fresh chèvre (goat cheese)

7 tablespoons extra-virgin olive oil

1/2 cup pine nuts

1/2 cup fresh raw corn kernels (from 1 ear corn)

1/4 cup white wine vinegar

1 clove garlic, peeled and minced

1 teaspoon Dijon mustard

8 ounces mixed baby salad greens (about 8 cups)

1 nectarine, rinsed, pitted, and cut into ½-inch chunks

1/3 cup raspberries, rinsed

1/3 cup blueberries, rinsed

Blossoms from 5 stems fresh lavender, rinsed

 

On a small rimmed plate, mix breadcrumbs and 1 ½ teaspoons herbes de Provence. Coat chèvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400° regular or convection oven until breadcrumbs are golden, 10 – 12 minutes. Let cool slightly. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool. Combine corn kernels with 1 cup water in a 1- to 1 ½-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining ½ teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut chèvre into ½-inch slices or chunks. Top salads evenly with chèvre, remaining pine nuts, and lavender blossoms.

 

Yield: 4-6 servings

Calories: 337

Fat: 29g

Fiber: 2.4g

 

 

Chili Mac Skillet

Chili Mac Skillet

cfc1b77f97c38474f11fcab9b39db0b81 pound ground beef (ground turkey works great too!)
1 medium onion, diced
1 (15.5 oz) can pinto beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chilis (I used Rotel)
3/4 cup uncooked elbow macaroni
1/3 cup water
1/2 teaspoon garlic salt
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese

In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain and return to skillet. Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce. Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often. Sprinkle with cheese, then cover with lid and let cheese melt. Serve and enjoy!

Warm Potato and Green Bean Salad with Summer Savory

Warm Potato and Green Bean Salad with Summer Savory

PotatoGreenBeanSaladx8 ounces green beans, rinsed and ends snapped off

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

2 tablespoons minced shallots

2 tablespoons white wine vinegar

1/4 cup olive oil

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2 tablespoons summer savory leaves, chopped

Salt and fresh-ground pepper

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

 

 

 

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

 

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Bacon & Egg Cups

Bacon & Egg Cups

bec12 slices bacon
8 eggs
1/2 C. shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees. Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin C.. Fill each bacon lined muffin C. 3/4 of the way with the egg mixture. Bake for 30-35 minutes, until the egg C. are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately. Each C. is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon! Note: It seems like a lot of people have had great success making these, but have partially pre-cooked the bacon. I haven’t tried it that way yet, but it seems like it works well.

Raspberry Summer Sensation

Raspberry Summer Sensation

raspberry-sensation-82656

2 cups raspberry sorbet, softened

1pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed

1 cup fresh raspberries

 

SPOON sorbet into foil-lined 9×5-inch loaf pan; freeze 10 min. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet. FREEZE 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

Roasted Quartered Chicken with Herb Sauce

Roasted Quartered Chicken with Herb Sauce

17a25dbf5b1b3ec7e9dba004cafca39fd whole chicken (about 4 pounds), quartered and backbone removed, room temperature
1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor)
1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
1/2 teaspoon red-pepper flakes, or more or less to taste

An hour before baking, remove chicken from fridge, quarter it (if you haven’t done so already), and let it rest on a cutting board or the rimmed sheet pan you will use to roast it on. Preheat oven to 450 degrees.

Pat chicken dry really well with paper towels and transfer to rimmed baking sheet (if it’s not already there). Rub chicken with 1 tablespoon oil; season liberally all over with salt and pepper. Arrange, skin-side up and roast until golden (or until a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees), about 30 minutes.

Meanwhile, make the sauce. I use the food processor, and because I omit the 1/4 cup olive oil and use the pan juices instead, (which amount to about 1/4 cup; see notes below for following original recipe), I simply pulse the basil with the garlic, red pepper flakes, and red wine vinegar, then pour this sauce over the sheet pan after the chicken finishes roasting. If you like this idea, when the chicken finishes roasting, transfer it to a plate for a second, pour sauce over the pan, scrape up those crispy bits, return chicken to pan and let it rest for 10 minutes. Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce over top helps keep the skin crispy.

Note: This is what the original recipe suggests: Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to pan. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

Berry Lemonade Slush

Berry Lemonade Slush

IMG_2751½ C. COUNTRY TIME Lemonade Flavor Drink Mix

½ cup water

1 cup fresh or frozen strawberries

3 cups ice cubes

 

Measure drink mix into cap to 1-qt. line (1/2 cup); empty into blender container. Add

water and berries and process in blender until smooth. Add ice; blend on high speed until thickened. Serve immediately.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

DSC_8075a1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 T. olive oil
1 large onion, chopped
1 3/4 C. Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 C. chopped fresh flat-leaf parsley
1/2 C. pine nuts, toasted
1/2 C. golden raisins
1/4 tsp. ground cinnamon

Preheat oven to 475°F. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 C.. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. Toss squash with 1 T. oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl. Cook onion in 1 T. oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 T. oil to coat. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Hawaiian Burger Bites

Hawaiian Burger Bites

picaONdjD1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

 

Cordon Bleu Crescent Bake

Cordon Bleu Crescent Bake

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. Dijon mustard
4 oz. sliced chicken
4 oz. sliced ham
4 slices (1 oz. each) Swiss cheese

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Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 T. of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes.

Easy Crisp Cucumber Salad

Easy Crisp Cucumber Salad

Easy_Crisp_Cucumber_Salad4 large cucumbers

8 radishes, thinly sliced

½ cup Crumbled Feta Cheese with Basil & Tomato

1/3 cup   Zesty Italian Dressing

1/3 cup pitted kalamata olives

¼ cup chopped red onions

 

USE vegetable peeler to cut 1 cucumber into long thin ribbons. PEEL remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients. SPOON cucumber mixture onto center of platter; surround with cucumber ribbons.

 

Muffuletta Quiche Cups

Muffuletta Quiche Cups

1 meccan (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 T. finely diced ham
3 T. finely diced salami
2 T. finely chopped pimiento-stuffed green olives
1/2 tsp. Oregano Leaves
2 Eggs
2 T. half-and-half
1/8 tsp. red pepper sauce
1 C. shredded provolone cheese (4 oz)
2 tsp. chopped fresh Italian (flat-leaf) parsley

Heat oven to 375°F. Spray 8 regular-size muffin C. (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin C.. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 T. cheese into each muffin C.. Top each with about 1 rounded T. ham mixture. Divide egg mixture evenly among muffin C. (about 1 T. each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Citrus Pork Stir Fry

Citrus Pork Stir Fry

Citrus_Pork_Stir-Fry1 lb.  Pork loin, thinly sliced

2 cups broccoli florets

4 carrots (1 lb.), sliced

½ cup coarsely chopped oranges

¼ cup Italian Dressing

2 tsp.  Soy sauce

¼ cup Cashews, toasted

 

HEAT grill to medium-high heat. Combine all ingredients except nuts. POKE small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. TOP with nuts.

 

Cheezy Herb Kale Chips

Cheezy Herb Kale Chips

kalechips1 large bunch of kale, washed and dried (Tuscan preferred, but Curly works)
2 T. olive oil
1 T. apple cider vinegar
1 T. water
2 T. nutritional yeast
1 tsp. dried chives
1 tsp. dried parsley
1\2 tsp. garlic powder
1\2 tsp. dried dill
1\2 kosher salt
Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

Deviled Alaska Surimi Seafood Salad Sandwiches

Deviled Alaska Surimi Seafood Salad Sandwiches

sandwich1 pound Alaska Surimi Seafood (Imitation Crab), finely chopped
2 hard-cooked eggs, peeled and finely chopped
1/3 cup green onion, finely chopped
1/2 to 3/4 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise
1 teaspoon mustard, prepared
1 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Hot sauce, to taste
Sugar, to taste

8 slices French bread
Nonstick cooking spray
8 tomato slices
4 leaves of leaf lettuce

Combine Alaska Surimi Seafood, eggs and onions in a large bowl. Add mayonnaise, mustard, paprika and salt. Mix well to combine; season to taste with black pepper, hot sauce and sugar. Set aside.

Line bread in two rows on the counter. Measure about 1/2 cup salad mixture on each of 4 bread slices; top with 2 tomato slices, 1 lettuce leaf and bread top. Heat a nonstick griddle over medium-low heat and spray with cooking spray. Place the sandwiches on the griddle. Grill for 2 to 3 minutes, turn and grill for another 2 minutes or until golden brown. Cut each sandwich in half at an angle to serve.

Honey Cinnamon Roasted Chickpeas

Honey Cinnamon Roasted Chickpeas

chickpeas15 oz. can garbanzo beans (or 2 C. cooked chickpeas)
1 tsp. ground cinnamon
1 T. granulated sugar
2 tsp. vegetable oil
1 T. honey

Preheat oven to 375 degrees F (190 degrees F). Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it’s your personal preference. Dry off the beans. In a small bowl, whisk together the oil, cinnamon, and sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

Baked Zucchini Fries

Baked Zucchini Fries

zuccAbout 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Combine bread crumbs and Parmesan cheese. Set aside. Whisk 2 eggs together in a shallow pie plate and set aside. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini). Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 T. of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.

Savory Surimi Melt Sandwiches

Savory Surimi Melt Sandwiches

12 oz. Alaska Surimi Seafood (Imitation Crab)
1/2 cup chopped celery
1 Tablespoon chopped chives or green onions
1/3 cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon lemon pepper seasoning
3 English muffins, split
6 slices (about 1 oz. each) or 1-1/2 cups shredded Cheddar, pepper-jack, or Swiss cheese

Blend together Alaska Surimi Seafood, celery, chives, mayonnaise, mustard, and lemon pepper seasoning; set aside. Toast or broil muffin halves. Portion about 1/3 cup seafood on cut side of each muffin. Top each sandwich with cheese slice or 1/4 cup shredded cheese. Broil or microwave until cheese melts.

Ham and Cheese Sliders

Ham and Cheese Sliders

2slidersham4 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 C. mayonnaise
1/3 C. miracle whip

1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 C. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups

recipesLettuceCup12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce

Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes – this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.  Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

Yield: 4 Servings
Serving Size: 2 Lettuce cups with non-fat dressing
Calories: 295
Fat: 7g
Fiber: 2g

Egg Roll Mozzarella Sticks

Egg Roll Mozzarella Sticks

eggroll12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese. In an electric skillet, heat 1/2 in. of oil to 375°. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Yield: 1 dozen
Serving Size: 1 Mozzarella Stick (without Sauce)
Calories: 241
Fat: 14g
Fiber: 1

Apple-Pumpkin Soup

Apple-Pumpkin Soup

2 T. Pumpkin Seed Oil

1 lg. Onion, chopped

1 1/2 tsp. Curry Powder

1/8 tsp. Crushed Red Pepper Flakes

2 Granny Smith Apples, peeled, cored and diced

32 oz. Pumpkin, peeled, steamed, and cut into chunks

1 qt. Chicken Stock

1/2 C. Water

2/3 C. Half & Half

soup

Heat oil in saucepan over medium heat.  Add chopped onions; saute 5 minutes or until softened but not browned.  Stir in curry and red pepper flakes.  Add apples and cook 10 minutes.  Add pumpkin, broth and water; stir.  Cook about 5 minutes.  Puree with immersion blender or in batches in the food processor or blender.  Return to saucepan and bring to a boil.  Reduce heat and simmer a few minutes.  Just before serving, stir in half and half.

Pinwheels from Crescent Rolls

Pinwheels from Crescent Rolls

4c947870-1bf8-415e-85f4-b8f995b9cd05Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss PinwheelsSH1501H_ham-and-cheese-pinwheels_s4x3

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

 

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Ca0ec314f-3a87-4be0-97be-fd322a8d9d3cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Guy Fieri’s Dough Nuggets

Guy Fieri’s Dough Nuggets

1 packuntitledage store-bought biscuits
Vegetable oil, for frying
2 T. ground cinnamon
2 T. ground nutmeg
2 T. ground ginger
2 T. powdered sugar
Sugar glaze:
1 cup powdered sugar
1/2 cup milk

Preheat oil to 360 degrees F. Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil. In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter. In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve.

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Oven Roasted Cauliflower

Oven Roasted Cauliflower

59e84452362840359506b0f616fb1c4c5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower)
1⁄4 cup extra-virgin olive oil
1 T. garlic, sliced
2 T. lemon juice
1 tsp. salt
1⁄2 tsp. black pepper
2 T. parmesan cheese, grated
1 chives, Chopped, for garnish

Preheat the oven to 500 degrees F. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm

Shrimp & Onion Relish

Shrimp & Onion Relish

1 tablespoon olive oil

2 teaspoons mustard seeds

1 cup finely chopped green onions (including green tops)

12 ounces shelled cooked tiny shrimp, rinsed

Salt and pepper

 

Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.

Serve over a soufflé or scrambled eggs.

Hawaiian Chicken Sliders

Hawaiian Chicken Sliders

sliders2 large chicken breasts
1/2 C. ketchup
1/3 C. pineapple juice
1/4 C. low sodium soy sauce
1/4 C. honey
2 1/2 tsp. molasses
1/4 tsp. coconut extract
1/2 tsp. minced ginger
1/2 tsp. onion powder
1/2 tsp. garlic powder
Fresh ground pepper to taste
1 T. cold water
1 T. cornstarch
2 T. tomato paste
Glazed pineapple rings
10-12 Hawaiian rolls

Glazed Pineapple
10-12 pineapple rings (fresh or canned)
2 tsp. of brown sugar per ring
1-2 T. of butter

In a bowl, whisk together ketchup, pineapple juice, soy sauce, honey, molasses, coconut extract, ginger, onion powder, garlic powder, and pepper. Place the chicken in the slow cooker. Pour the sauce over the chicken. Cook on low heat for 5-6 hours. Remove chicken and shred with two forks. Set it aside. Strain the sauce from the crock pot with a fine mesh strainer, separating the fat from the liquid. Discard the fat, keep the liquid. Whisk together the cold water and cornstarch in a small sauce pan. Pour into the main sauce. Then whisk in the tomato sauce until everything is combined. Bring the mixture to a boil over medium high heat, stirring often. Reduce and simmer for about 30 seconds, stirring constantly, until thickened. Return the chicken to the slow cooker and pour the sauce over the chicken. Cover and cook on low for another 30 minutes. Split the Hawaiian rolls in half, top with a heaping spoonful of shredded chicken and a ring of glazed pineapple. Enjoy!