Ingredients: 2 cups Basmati Rice 3 ½ cups Broth (chicken or vegetable) 1 pinch Saffron threads soaked in 2T hot water for 10 minutes 1 tsp Salt 2 T olive oil ½ cup diced onions
Directions:
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.
Ingredients:
1/2 cup soy sauce 1/4 cup chili sauce 1/4 cup honey 2 T vegetable oil 2 T green onion 1 t curry powder
Directions:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice
Directions:
Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer cut it up into strips for easier eating. How easy is that!?
Source: Sweet Treats and More
Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Directions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.
Ingredients:
2 lb boneless skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from 12-oz jar)
3/4 cup ranch dressing
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce
Directions:
1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt. 2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low). 3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce. 4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.
You can roast chickpeas a hundred different ways. I use the extra step of marinating here to infuse the chickpeas with lemon flavor, but you can make a simpler version just by drying the chickpeas then tossing with olive oil and any spice or seasoning that appeals to you. Experiment!
Ingredients:
1 can of chickpeas, rinsed and drained, or 1 ½ to 2 cups cooked chickpeas
the juice of one lemon
1/4 teaspoon finely grated zest from the lemon
2 medium cloves of garlic, pressed or finely minced
1 tablespoon olive oil
½ teaspoon kosher salt, or more to taste
freshly ground pepper to taste
½ teaspoon granulated garlic
1 teaspoon dried herb such as basil, thyme, parsley, rosemary, mint, etc (optional)
Directions:
Combine the chickpeas, lemon juice, lemon zest, and pressed garlic in a bowl. Mix well and allow the chickpeas to marinate for at least an hour.
Preheat the oven to 400.
Drain the chickpeas but do not rinse. Return them to the bowl then gently pat them dry with a paper towel. Toss them in the olive oil and salt, pepper, granulated garlic and herb of your choice. Spread the chickpeas on a lightly greased baking sheet in a single layer.
Roast the chickpeas for 30-40 minutes. Every 10 minutes or so, use a spatula to roll the chickpeas around for even browning. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. Take them out when they are crunchy and deep golden brown with some dark caramelized spots.
Try not to eat them until they’ve cooled enough to not burn your tongue. These are best eaten the day they’re made, but store extras in an airtight container at room temperature.
