Recipes

[godi]

@Zhills  The Italian sloppy joes sound amazing. Thanks. 

Next Ingredient Blue Cheese 

[GenXmuse]

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@vabreeze wrote:

@GenXmuse , OMG!!!!  That chix looks so good!  Must try this soon,-- haven't had fried chix in ages.

Next Ingredient:  BLUE CHEESE

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Thank you @vabreeze! I haven't had fried chicken in forever either and I was looking through my Pinterest pins for a recipe with flour and and came across this. I pin so much stuff and forget about it. LOL
Hope you are doing well. 

Next Ingredient: BLEU CHEESE

[GenXmuse]

Blackberry, Bacon & Blue Cheese Salad

Fresh greens topped with plump, juicy blackberries, crispy bacon, crumbled blue cheese, and homemade honey balsamic vinaigrette.

PREP TIME 20 mins

TOTAL TIME 20 mins

COURSE Salad

CUISINE American

SERVINGS 6 Servings

CALORIES 238 kcal

INGREDIENTS  

Salad

• 4 cups mixed greens
• 1/2 cup blue cheese crumbled
• 1/2 cup fresh blackberries
• 4 pieces turkey bacon cooked and crumbled
• 1 green onion sliced

Honey Balsamic Vinaigrette Dressing (recipe below)

Dressing

• 1/3 cup olive oil
• 1/3 cup balsamic vinaigrette
• 2 Tbsp. honey
• 1/2 tsp. cinnamon
• 1/2 tsp. dried basil

INSTRUCTIONS

• Assemble salad and top with desired amount of dressing. Enjoy!

NUTRITION

Calories: 238kcalCarbohydrates: 7gProtein: 3gFat: 22gSaturated Fat: 5gCholesterol: 9mgSodium: 180mgPotassium: 105mgFiber: 1gSugar: 5gVitamin A: 434IUVitamin C: 9mgCalcium: 80mgIron: 1mg

Nexf Ingredient: SUN DRIED TOMATOES

[RespectLife]

This recipe is for the IP.  It is from the Blue Jean Chef if you want to go to her site to see a picture.  I couldn't get it to copy!

It was delicious!

Pork Chops with Artichokes, Capers, Sundried Tomatoes and Lemons  BJC   IP

Prep Time  10 mins    Cook Time  7 mins    Natural Release 15 mins    Total Time 32 mins

 Just remember to release the pressure naturally so they don't toughen.

Servings: 4     Calories: 493 kcal

• 2 tablespoons flour   
• 2 teaspoons salt                       
• freshly ground black pepper
• 4 boneless center cut pork chops about 1-inch thic
• 1 tablespoon vegetable oil
• 2 shallots finely chopped
• 1 clove garlic minced
• ½ cup white wine
• 15 ounce can artichoke hearts, halved
• ¼ cup capers drained
• ½ cup sundried tomatoes julienned
• ½ cup chicken stock
• 1 teaspoon Italian seasoning
• 1 lemon sliced
• 1 tablespoon butter softened
• 1 tablespoon flour
• 1 tablespoon fresh chopped parsley

1. Combine flour, S & P    Lightly dredge both sides of  pork chops in flour, shake off any excess flour.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften – about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
4. Pressure cook on HIGH for 4 minutes.
5. While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.

 Calories 493 Calories from Fat 234   Fat 26g40% Saturated Fat 9g45% Cholesterol 98mg33% Sodium 2040mg85% Potassium 1102mg31% Carbohydrates 24g8% Fiber 5g20% Sugar 8g9% Protein 34g68% Vitamin A 1370IU27% Vitamin C 45mg55% Calcium 72mg7% Iron 3.8mg21%

NEXT INGREDIENT

CUKES

[walker]

Mediterranean Chopped Salad

1 CUCUMBER, peeled, halved lengthwise, seeded and

   cut into 1/2" diced pieces

1 pint grape tomatoes, quartered

Salt

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

1 (15 oz) can chickpeas, drained and rinsed

1/2 cup pitted Kalamata olives, chopped

1/2 small red onion, minced (about 1/4 cup)

1/2 cup chopped fresh parsley

1 romaine heart, cut into 1/2" pieces (about 3 cups)

4 ozs. Feta cheese, crumbled (about 1 cup)

Pepper

Combine the CUCUMBER, tomatoes and 1 teaspoon salt in a colander set over a bowl and drain for 15 minutes.

Whisk the oil, vinegar, and garlic together in large bowl.  Add the drained CUCUMBER and tomatoes, chickpeas, olives, onion and parsley.  Toss and let stand at room temperature to blend the flavors, 5 minutes.

Add the romaine and feta and toss to combine.  Season with salt and pepper to taste and serve.

NEXT INGREDIENT ..... CREAM CHEESE 

[JeanLouiseFinch]

Jalapeño Popper Chicken Casserole - Makes 4 modest servings 

preheat oven to 350*

16 oz. cooked chicken breast, shredded or diced into small, bite size pieces 

1 T. EVOO

8 oz. Cream Cheese block, well softened (microwave)

1/4 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Garlic Powder 

1/4 tsp. Onion Powder 

1 cup Shredded Cheddar Cheese

1/4 cup Real Bacon Crumbles

1-2 Jalapeño Peppers, seeded and sliced

Shred or dice your cooked chicken breast.  Toss with EVOO and set aside.

In a separate bowl, combine softened cream cheese and seasonings.  

Combine the cream cheese mixture and the chicken.  Spread in a prepared 8x8 baking dish.

Top chicken mixture with shredded cheese, bacon crumbles, and jalapeño slices.

Loosly cover with foil.  Bake 20-25 mins.

Next Ingredient:  BONELESS SKINLESS CHICKEN BREASTS 

[walker]

Just fixed this tonight for dinner....easy, healthy and tasty.

I fix a lot of chicken dishes but will post this recipe since it is fresh on my mind.  

Lemon-Pepper Chicken

4 BONELESS SKINLESS CHICKEN BREASTS

1 lemon

Lemon-Pepper Seasoning

Parsley, fresh or dried

Grease or spray a baking dish.  Place CHICKEN BREASTS in pan.  Sprinkle with Lemon-Pepper Seasoning.  Cut lemon into 8 slices.  Put two slices on each CHICKEN BREAST.  Sprinkle with parsley.

Bake uncovered 45 minutes at 350 or 45-60 minutes at 325 if using a glass dish.

NEXT INGREDIENT......RICE

[Silverfox1]

                               TRES LECHE RICE PUDDING

1 cup long grain RICE

3/4 teaspoon salt

1 large egg

1 12oz can evaporated milk

1 13.5oz can unsweetened coconut milk

1 14oz sweetened condense milk

1 teaspoon vanilla extract

cinnamon to taste....opt. 

To cook RICE:  put the RICE, 2 cups water, and salt in medium saucepan with tight fitting lid. Bring to a hard boil.  Reduce to low simmer and cook for 15 minutes, until water is absorbed.  Remove from heat and let cool.

Whisk the egg in medium bowl.  Whisk in evaporated milk.  Add the unsweetened coconut mik and evaporated milk to RICE. Add in egg mixture. Return to saucepan and cook over medium-low heat until it looks mostly absored (the pudding will thicken as it cools), cook about 20-25 minutes.  Stir in vanilla extract.  Remove to serving bowl(s).  Refrigerate 1-2 hours until chilled. When served dust with cinnamon(opt.)

May be served with whipped cream or fresh fruit.

Recipe from Food Network

Next Indgredient:  QUINOA

[Zhills]

Tabouleh 

INGREDIENTS

• 3/4 cup bulgur wheat 
• 1 1/2 cups boiling water
  
  
• 1 cup English cucumber finely diced
• 1 1/4 cups Roma tomatoes seeded and finely diced
• 1/2 cup green onions thinly sliced
• 1 cup curly parsley finely chopped
• 1/4 cup fresh mint finely chopped (optional)
  
  
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

            Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid.

Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.

In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.

Pour the dressing over the salad and toss to coat.

Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.

SALAD VARIATIONS

• Protein: Try adding chopped cooked chicken or shrimp to your salad.
• Cheese: I like to add 1/2 cup finely crumbled feta cheese to the mix.
• Beans: This salad is great with the addition of 1 cup of canned chickpeas.
• Vegetables: You can add other finely chopped veggies such as bell peppers, red onion or cherry tomatoes. 
• Grains: You can substitute couscous or quinoa for a somewhat similar effect.

Next ingredient:  Any Tex-Mex seasoning