On tap for the weekend. Easy French dips that will make it look like you worked a lot harder then you did. 🏈 Deli sliced rare roast beef Baguette, toasted Swiss cheese slices 1 package Au Jus with added onions Simmer Au Jus to package directions. Add onions to add to flavor. Simmer to let reduce. Toast cheese on Baguette. Pile on roast beef. DIP!
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Oven Fried Chicken Salad with Homemade Honey Mustard Dressing was 😍 and took 20 minutes to make. Plus we ate the leftover chicken over pasta tonight (and I’ve been dipping them in ranch as I clean up dinner 😊. Chicken tenders Milk or buttermilk Eggs Corn Flakes, crushed Seasoned salt and pepper Garlic powder Cayenne SALAD FIXINGS: Arugula and Romaine lettuce Avocado Frozen corn, charred in sauté pan Cherry Tomatoes Sliced red onion (marinated in dressing) Red Leicester cheese with chili and red pepper, chunked (TJs) HONEY MUSTARD DRESSING: Equal parts: Dijon mustard, honey, EVOO, and white wine vinegar. Add S&P. Shake and refrigerate. METHOD: Marinate chicken tenders in milk and egg mixture. In a plastic bag, crush corn flakes until completely smashed. Add salt, pepper, cayenne, and garlic powder to corn flakes. Dredge chicken in cornflake mixture and put on oiled cookie sheet. Drizzle EVOO over chicken. Bake at 375 for 20-25 minutes flipping midway through baking. (You may need to move to top rack or broil at the end to get extra crisp.)
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I’m heading out of town in search of sand and sea but for those excited for the Golden Globes, these crab cakes are the perfect “fancy” meal to eat while watching the red carpet. 1 can lump crab meat (found at Costco and most grocery stores in refrigerated section) 3 green onions, chopped thinly 1 clove garlic, minced 1/2 red bell pepper, chopped small 1/2 C Panko bread crumbs, plus extra for coating 1/3 C light mayo 1 egg, beaten Squeeze of fresh lemon juice, 1 lemon Dash of Worcestershire sauce Dash of cayenne S&P Grape seed or olive oil Arugula Fold all ingredients together except for oil. Gently mix without breaking up crab chunks. Mold into patties and cover patties in extra Panko crumbs. Sauté with oil on medium heat until cooked through. Lemon Aioli 1 C mayo Juice of 1/2 lemon and zest 1 TB garlic S&P Squeeze of Sriracha Serve on bed of arugula with a lemon and EVOO dressing.
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This Black Bean and Brown Rice Burger will blow your mind! It’s so flavorful, spicy, and healthy to boot! 2 cans black beans, rinsed and drained 2 C frozen brown rice, heated 2 green onions, chopped 2 Tb garlic 1 handful cilantro 2 tsp cumin 1/2 C Pickled jalapeño (optional) S&P EVOO Put all ingredients in blender or food processor. Drizzle in 1-2 TB of EVOO. Pulse until half is incorporated. Greasing your hands, take out mixture and form into patties. Sauté in EVOO until brown on each side and warmed through. Wheat bun 1/2 ketchup 1/2 light mayo mixture Arugula Roasted Tomato (20 minutes at 425) Feta
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My Thanksgiving Benedict has been nominated for the TODAY SHOW Food Club contest. I will be forever in your debt if you vote for me!! http://community.today.com/foodclub/recipe/thanksgiving-eggs-benedict 😘 This Thanksgiving Benedict is even better than the real day! 2 1/2 C Stuffing or Stovetop stuffing 2 eggs, beaten Turkey breast, sliced 4 Eggs, poached or fried Gravy Cranberry sauce Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake in EVOO until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle gravy and a dollop of cranberry sauce on top. (Heinz Homestyle Gravy wins all the awards for best jarred gravy.)
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My favorite part of the Thanksgiving meal. How can you say no to cornbread, sausage, pecans and more! Ingredients: Pre-prepared cornbread 1 lb Ground sausage Mirepoix mix (chopped onion, carrot, celery) Garlic, minced Parsley, chopped 3 eggs Chicken broth Pecans, toasted Dried cranberries Cut cornbread into bite size squares. Cover in EVOO and S&P. Bake for 20 minutes at 350 or until golden brown. Method: Cook sausage and set aside. Cook mirepoix mix and garlic in same pan as sausage with EVOO (and butter if desired). Add sausage, vegetables, pecans, parsley, and cranberries to cornbread chunks. Add eggs to chicken stock and mix into cornbread to moisten mixture but not so its dripping wet. (I used 1/2-2/3 of a carton for this amount). Bake at 400 degrees covered for 30 minutes then uncovered for 20.
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Winner winner chicken dinner! This meal is so easy and looks like it took all day. Ingredients: Roasting chicken EVOO Garlic, minced Seasoning (chicken rub, seasoned salt, etc.) Mirepoix mix (pre chopped carrot, celery, and onion) Brussels sprouts, chopped in half Beef stock Condensed Portobello mushroom soup Method: Clean and rinse off chicken and rub with EVOO and garlic. Generously shake your favorite seasoning over entire chicken. Put chicken in roasting pan and drop in veggies and Brussels sprouts and a little more EVOO and (a little) beef stock. Bake or Traeger at 400-425 for 70 minutes. Done!! For gravy, take chicken and veggies off roasting pan and put on platter. Add beef stock to drippings and deglaze pan. Once reduced by 1/3 add portobello mushroom soup (Trader Joes) and continue to cook through. This gravy is rich and adds amazing depth to this chicken.
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My favorite Piadine lately. Pizza, salad, and fresh toppings makes for an easy dinner! Ingredients: Pizza dough, Grilled, Baked, or on the Traeger (Whole Foods has the best dough) Pesto Mozzarella log Roasted Tomatoes Romaine Lettuce Parmesan Vinaigrette Method: Roast plum tomatoes in the oven at 375 for 60-70 minutes. Coat in EVOO and S&P before roasting. Turn it up to 400 the last 10 minutes to caramelize. Grill dough (make sure your dough is room temperature when you start stretching). Spread with Pesto. Top with slices of good mozzarella and tomatoes. Toss romaine with vinaigrette, Parmesan, and S&P.
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Have you added orange or lemon slices to your spiced cider? My favorite cider is from Trader Joes with a squeeze of lemon and orange swirled with a fresh cinnamon stick. Fall in a cup! Happy Sunday friends! 😘
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Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.
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