Couscous with olives

Couscous with olives

Ingredients

  • 1 cup couscous
  • 200ml hot vegetable stock
  • ¼ cup pine nuts, toasted
  • 2 tbs olive oil
  • ¼ cup pitted black olives, sliced
  • 8 cherry tomatoes, halved
  • 2 tbs fresh coriander and chives, chopped
  • ¼ tsp black pepper

Directions:

  • Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl and leave couscous to soak the stock for 15 minutes or until tender.
  • Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
  • Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs. Combine.
  • Season with pepper and serve warm.

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Hot Crab Dip

hot-crab-dip

Ingredients

  • 1/2 cup milk
  • cup salsa
  • 3 ounces pkt cream cheese – (8 ea) cubed
  • 2 ounces pkt imitation crab – (8 ea) flaked
  • 1 cup thinly-sliced green onions
  • 1 can chopped green chilies – (4 oz)
  • Assorted crackers

Directions:

  • Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.
  • This recipe yields about 5 cups.

Yield: 5 cups

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Coffee-braised Short Ribs

Coffee-braised Short Ribs

Ingredients

  • 2 tablespoons olive oil
  • 5 pounds 1- inch-thick short ribs
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups #strong freshly brewed coffee
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • #Chopped fresh cilantro

Directions:

  • Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
  • Stir in garlic and sauté uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
  • Transfer ribs to a platter and spoon sauce over top.
  • Sprinkle with chopped cilantro.

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Hawaiian Nachos

Hawaiian Nachos

Ingredients

  • 1/2 cup pineapple, cut into chunks
  • 4 strips of bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 16 ounces bag of tortilla chips (I used Tostitos Multigrain Tortilla C
    1/2 red pepper, diced)
  • 1/8 cup pickled jalapenos, diced

Directions:

  • Preheat oven to 350°
  • Arrange chips on a baking sheet.
  • Top with half the cheese.
  • Add red pepper, bacon, pineapple and jalapenos.
  • Cover with remaining cheese.
  • Place in the oven and bake for approximately ten minutes.

Oven-Fried Onion Rings

Oven-Fried Onion Rings

Ingredients

  • 1/4 cup ( 35 grams ) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 cup ( 250 ml ) plain yogurt
  • 2 eggs
  • 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
  • 4 cups ( 200 grams ) finely crushed potato chips
  • 2 larger onions
  • 3 tbsp vegetable oil
  • salt

Directions:

  • Preheat oven to 390 F.
  • Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
  • Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
  • Whisk until smooth.
  • Smash the chips finely and place them in a bowl too.
  • Peel the onions and cut them into 1/2 inch (1 cm) rings.
  • Use a piece of parchment to cover a baking sheet.
  • Drizzle with 3 tbsp vegetable oil.
  • Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
  • Toss the onion rings in the flour mixture.
  • Dip each ring into the batter.
  • Let the excess batter dribble off a little.
  • Coat the rings with the crushed potato chips.
  • Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
  • Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
  • Sprinkle with salt while the rings are still hot.
  • Serve with your favorite dipping sauce.

Chicken Wings

Chicken Wings

Ingredients

  • 3 1/3 pounds organic chicken drummettes
  • 2 tablespoons taco seasoning(Trader Joes’s brand)
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • Honey
  • Tabasco Sauce
  • For the “Ranch” Dip:
  • 3 tablespoons gluten free, vegan chive & garlic cream cheese (Galaxy Nutritional Foods brand, at health food stores)
  • 2 tablespoons plain coconut yogurt

Directions:

  • For the Chicken Wing Drummettes:
  • Add chicken into a large glass or stainless steel bowl, toss all the seasonings and brown sugar over the chicken.
  • Cover with plastic wrap and refrigerate for an hour or two.
  • Preheat the oven temperature to 400 degrees F.
  • Place all the seasoned chicken onto a parchment lined baking sheet spread out so that they don’t touch. If you are doubling the recipe use two pans.
  • Bake for 35 minutes.
  • In a large bowl, add about 2 tablespoons of honey (or more if you like) and a few splashes of tabasco sauce (less or more to your liking).
  • Add the chicken, if it feels to hot to toss, wait a few minutes or use two spoons to coat the chicken. Serve hot or warm.
  • To prepare “Ranch” Dip:
  • Add to a small bowl and mix well.
  • Serve chilled with celery sticks and chicken wings.

Yield:Yields about 30 wing drummettes

Recipe Source

How to Make Guacamole

Learn how to make guacamole from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.

Mini Chicken Pot Pies Made w/ Bisquick

Mini Chicken Pot Pies Made w Bisquick

Ingredients

  • Thai Chicken Mixture:
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup sliced green onions (4 medium)
  • 1/2 teaspoon Thai red curry paste
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Baking Mixture:
    1/2 cup milk;
    2 eggs;
    1/2 cup Original Bisquick® mix
  • Garnishes:
    1/4 cup sliced green onions (4 medium, if desired);

    1/2 cup salted cocktail peanuts

Directions:

  • Preheat oven to 375°F.
  • Spray 12-cup muffin pan with cooking spray.
  • Heat oil over medium-high heat in 10″ nonstick skillet.
  • Cook chicken about 6 minutes, stirring occasionally.
  • Add onion and cook for 3 minutes.
  • Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
  • Whisk ingredients for baking mixture in a bowl until well combined.
  • Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
  • Bake for about 30 minutes.
  • 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
  • Close and continue baking.
  • Cool for 5 minutes. Loosen sides from the muffin pan with knife.
  • Remove from pan and place on a cooling rack. Let cool for 10 minutes.
  • Serve with slices of green onion.

Yield: 6

Submitted by: Stacy Jenkins

Shredded Hash Browns Pressed into Muffin Tin

Shredded Hash Browns Pressed into Muffin Tin

Ingredients

  • 2 tsp salt
  • 2 tbsp oil (I use olive oil)
  • bacon bits or 8-10 pieces of cooked bacon, crumbled
  • extra shredded cheddar
  • 1 24 oz. bag of shredded hash browns
  • 1 tsp pepper
  • 1/3 cup shredded cheddar
  • eggs
  • You’ll need: muffin pan

Directions:

  • Mix pepper, salt, 1/3 cup shredded cheese and oil.
  • Add hash brownies and mix.
  • Grease muffin pan.
  • Divide the mixture among the muffin cups.
  • Bake for about 16-17 minutes at 425 degrees.
  • Displace from oven and lower heat to 350 degrees.
  • Break an egg into each muffin cup.
  • Put bacon and extra cheese on top.
  • Bake for about 13-15 minutes at 350 degrees.

Submitted by: Allison Sims

Cheesy Pull-Apart Bread

Cheesy Pull-Apart Bread

Ingredients

  • 1 large loaf or boule-style Italian bread (Sourdough or French could also work)
  • ½ cup butter (unsalted or salted is fine), melted
  • 1 clove garlic, minced
  • 1 bunch scallions, trimmed and thinly sliced
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • Chopped fresh parsley, to garnish (optional)

Directions:

  • Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
  • Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
  • Stir together the melted butter, garlic and scallions.
  • Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
  • Remove from the oven and increase the oven temperature to 425 degrees F.
  • Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes. Let stand for 5 minutes before serving, then sprinkle with parsley (if desired) and dig in!

Recipe Source