Green bell pepper, chopped
Rotisserie chicken, boned and shredded
Creole seasoning (such as Tony Chachere's®)
Petite diced tomatoes
|1 (28 ounce) can|
|1 (16 ounce) can|
|1 (15 ounce) can|
Andouille sausage, sliced (such as Sam's Choice® All-Natural Cajun-Style)
|1 (12 ounce) package|
1 . Stage
Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.
1 . Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.
1 . Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2 . Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
3 . Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.
1 . Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
2 . Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
3 . Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
4 . Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
5 . Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
6 . Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
7 . Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
8 . Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
9 . Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.
1 . Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2 . Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
2 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
3 . Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, remaining 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
4 . Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish, increase heat to 425 degrees F (220 degrees C), and bake until sauce is bubbly, and top is golden brown, about 15 minutes. Cool for 15 minutes before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2 . Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
3 . Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
4 . Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.
1 . Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2 . Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3 . Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4 . Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5 . Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.
1 . Mix sugar with water and put on fire, constantly stirring the syrup to bring the boil.
2 . In the syrup, add the washed berries and cook periodically stirring 10 minutes.
3 . Transfer the prepared jam into sterile jars and tighten with sterile lids. Place the covers down under the covers until completely cooled.
4 . Bon Appetit!!!
5 . Blackcurrant jam is a jelly-like consistency, tasty, delicate, with a rich and rich taste. Cooking is very simple and fairly quick; no thickeners need to be added. This jam is perfect for tea in the winter, for baking or making desserts.
1 . Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2 . Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3 . Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4 . Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion. Christina Dygert Lackey
1 . Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.
1 . Remove the skin from the fillets of fresh salmon. Cut in half without cutting all the way through.
3 . Place the wrapped mozzarella in the pocket of raw salmon. Secure the edges with toothpicks.
4 . Prepare three plates. First with flour, second with breadcrumbs plus basil, third with beaten eggs plus Kikkoman sauce, black pepper, salt.
5 . Dip the salmon pockets in flour, then in egg and finally in breadcrumbs.
6 . Fry the salmon in the sunflower oil until crispy. Cover and simmer for a few minutes. Done! That's the way to go! Don't forget to remove the toothpicks before serving!
1 . Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 . Cut chicken into strips.
3 . Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4 . Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5 . Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.