Quick Grilled Chicken Breast
Coated with olive oil and a flavorful seasoning blend, these grilled chicken breasts provide a quick and easy weeknight meal option.
Lightly oil the grate and preheat an outdoor grill to medium heat.
Olive oil should be lightly applied to each chicken breast.
Lightly sprinkling the chicken with garlic powder on each side garlic powder chili flakes red pepper flakes with basil Rub in the black pepper and salt to coat evenly.
Cook the chicken on the heated grill until the juices are clear and the center is no longer pink.
Cooking time is 10 to 15 minutes, with only one flip of each breast during that time.
In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)
Coconut Curry Chicken Balls
These bite-sized coconut curry chicken balls make wonderful holiday appetizers because they resemble snowballs.
Combine chicken cream cheese almonds mayonnaise mango chutney curry powder and salt in a large bowl.
Roll 1 tablespoon of the mixture into a ball.
Repeat with the remaining mixture.
Roll each ball in grated coconut to coat.
Vegan Raspberry Chocolate Tarts
With a date-walnut crust, chocolate ganache, and mashed raspberries, these raw, vegan mini tarts make excellent use of the traditional pairing of raspberries and chocolate.
In the bowl of a food processor, combine the dates and walnuts, and process for two minutes, or until well combined.
12 mini tart pans should have about 2 tablespoons of mixture in the bottom.
While making the ganache, place in the freezer.
Over simmering water, place a double boiler on top and add the chocolate chips and coconut oil.
Until the chocolate is melted, stir frequently, scraping down the sides to prevent scorching, for about 5 minutes.
Melted chocolate should be added to the food processor’s bowl.
Mix cocoa powder and coconut cream on high for about a minute, or until smooth.
Pickled Watermelon Rinds
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
In a glass bowl stir together the water and salt until the salt has dissolved.
Add the watermelon rinds and any additional water needed to cover them.
Cover the bowl and refrigerate overnight.
Drain the watermelon rinds from the salted water and place into a large saucepan or Dutch oven.
Cover with fresh water then place over high heat and bring to a boil.
Boil rinds for 30 minutes then drain and set aside.
Smoked Sausage Veggie Bake
Smoked sausage, baby potatoes, bell peppers, and onions combine to make an easy, flavorful casserole that can be served as both a main dish or a side.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
In a 9×13-inch glass baking pan, mix the following ingredients: potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper.
Use aluminum foil to protect.
Bake potatoes for about 30 minutes in a preheated oven.
Onigiri (Japanese Rice Balls)
Onigiri is a quick and simple Japanese snack made from plain jasmine rice that has been cut into triangles and wrapped in nori. A tasty lunchbox treat for kids!
Combine 2 cups water rice and a pinch of salt in a saucepan.
Bring to a boil; reduce heat to medium-low and cover.
Simmer stirring occasionally to prevent rice from sticking until rice is tender and liquid has been absorbed 20 to 25 minutes.
Fluff with a fork; cool rice until easily handled about 10 minutes.
Fill a small bowl with water.
Place 2 tablespoons of salt in another small bowl.
Dip hands in water and rub salt over hands.
Take a handful of warm rice and form it into a ball; gently squish with your hands into an “L” or “C” shape then apply gentle pressure to the sides to shape it into a triangle.
Chili Dog Hand Pie
Because the chili, cheese, hot dog, and onion filling is more likely to stay put in the dough pockets that are easy to eat, these chili dog hand pies are less messy than traditional chili dogs.
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper.
Cut the pie crusts in half.
Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese 1/4 of the chili 1/4 of the hot dog pieces and 1/4 of the onion.
Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet.
Repeat with the remaining 3 crusts.
Slice the top of each pie with a knife to allow steam to escape.
Bake pies in the preheated oven until golden brown 15 to 20 minutes.
Let cool a bit before serving.
Cast Iron Skillet Pork Chops with Dijon Sauce
Seasoned pork chops get baked while a zesty, creamy Dijon mustard and white wine sauce gets prepared in a cast iron skillet to serve on top.
Preheat the oven to 350 degrees F (175 degrees C).
Blot pork chops on each side with a paper towel to absorb any moisture.
Score the fat along the side on each chop so they don’t curl.
Season both sides of each chop with garlic powder onion powder salt and pepper.
Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat.
Cook pork chops in the hot skillet until a nice crust is formed about 2 minutes per side.
Transfer to a baking dish.
Bake in the preheated oven until no longer pink in the centers about 15 minutes.
An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Arrachera (Mexican Skirt Steak for Tacos)
This arrachera recipe makes flavorful skirt steak tacos. A Mexican specialty, the beef is marinated in sazÃ³n and adobo seasoning, lime, and beer.
In a small casserole dish, arrange the steak in a single layer.
Sprinkle some adobo seasoning and lime juice sazon.
Add some chopped onion pieces on top.
Layers should be repeated until the entire steak is seasoned.
Over the mixture, pour the beer.
For at least an hour and up to 24 hours, cover and chill.
Set the grill to medium-high heat.
For medium doneness, grill the steak until the outside is lightly charred but the centre is still slightly soft.
6–7 minutes for each side
Chicken, Spinach, and Potato Soup
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Bring chicken thighs chicken stock and water to a simmer in a large saucepan over medium-high heat.
Reduce heat to medium-low and continue simmer in until the chicken is no longer pink in the center about 20 minutes.
Remove the chicken thighs and set aside to cool.
Reserve the broth.
While the thighs are cooling heat olive oil in a large pot over medium heat.
Stir in onion and garlic.
Cook and stir until the onion has softened and turned translucent about 5 minutes.
Add the potatoes then strain the reserved cooking liquid into the pot.
Bring to a boil over high heat then reduce heat to medium-low and simmer until the potatoes are tender about 25 minutes.