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Dinner & Lunch

How to Make an Easy Roasted Chicken

Ingredients: 3-pound whole chicken 4 tablespoons melted butter or oil 4 cloves minced garlic 3 teaspoons salt (1tsp for seasoning; 2 tsp to rub inside the chicken cavity) 1 teaspoon fresh ground black pepper 2 teaspoons chili powder 2 fresh rosemary sprigs ¾ teaspoon dried basil ½ teaspoon dried thyme ½ teaspoon dried oregano       1 …

Dinner & Lunch Soups & Salads

Pork Chops with Bloody Mary Tomato Salad

Ingredients: 2 tbsp. olive oil2 tbsp. red wine vinegar2 tsp. Worcestershire sauce2 tsp. prepared horseradish, squeezed dry1/2 tsp. Tabasco1/2 tsp. celery seedsKosher salt and pepper1 pint cherry tomatoes, halved2 celery stalks, very thinly sliced1/2 small red onion, thinly sliced4 small bone-in pork chops (1 in. thick, about 2¼ lbs total)1/4 c. flat-leaf parsley, finely chopped1 …

Dinner & Lunch

How to Make the Best Veggie Burger

Ingredients: 1 cup canned black beans, rinsed and drained 1 cup chopped walnuts 1-1/2 teaspoons ground cumin ½ teaspoon ground fennel seed ¼ teaspoon smoked paprika 1 tablespoons oil from sun-dried tomatoes ¼ cup shredded carrot 1 large shallot, minced 2 tablespoons oil-packed sundried-tomatoes, chopped 1 garlic clove, minced ¼ cup old-fashioned oats 1 tablespoon …

Dinner & Lunch

HOW TO MAKE KOREAN FISH CAKES

Ingredients: 250 g boneless skinless white fish fillet (0.55 pounds), I used fresh goldband snapper. Cod or pollock is ok too. More information in the Notes section. 150 g skinless squid body (0.33 pounds), Squid legs can be used too. I used frozen squid. 100 g shelled prawns (0.22 pounds), I used frozen banana prawns. 55 g yellow onion (1.9 ounces), peeled & rinsed 30 g carrots (1.1 ounces), rinsed …

Dinner & Lunch

Beetroot Risotto

Ingredients: 1/2 Cup Chopped Sweet Onion 1 Cup Beet Puree (about 3 cooked small beets, processed)* 1 Cup White Arborio Rice 3 Cups Progresso Vegetable Cooking Stock 1 TB Fresh Chopped Mint 1 Tsp Minced Garlic 1/2 Tsp Cinnamon 1/4 Tsp Allspice 1/4 Tsp Black Pepper Instructions: Heat a seasoned cast iron skillet over medium high heat. Add the chopped onion, allow to sweat for 3 minutes, then …

Dinner & Lunch

Chicken Noodle Casserole

INGREDIENTS: 2 pounds skin-on, bone-in chicken breast 4 cups low-sodium chicken broth 4 black peppercorns 3 1/2 teaspoons salt, divided 1 bay leaf 2 parsley sprigs, divided 12 ounces extra-wide egg noodles 1/2 medium onion, finely chopped 2 stalks celery, finely chopped Pinch of ground black pepper 4 tablespoons (1/2 stick) unsalted butter, at room temperature …

Dinner & Lunch

Cheesy Chicken Enchiladas

Ingredients: 1can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1can (10 oz) Old El Paso™ hot or mild red enchilada sauce 2cups shredded cooked chicken 2cups shredded Monterey Jack cheese (8 oz) 10corn tortillas (6 inches) 2medium green onions, thinly sliced Steps: Heat oven to 350°F. In medium bowl, stir together soup and …

Dinner & Lunch

CHICKEN, POTATO & CANNELLINI BAKE

INGREDIENTS: 500g chicken thigh fillets 1 Tbsp flour seasoned with salt and pepper 100g chorizo sausage, sliced 1 leek, washed and sliced 1 tsp Gregg’s Ground Smoked Paprika ½ tsp Gregg’s Rubbed Thyme 420g can Wattie’s Cannellini Beans in Springwater, drained ½ cup chicken stock 400g red potatoes, washed and thinly sliced ¼ cup finely grated Parmesan Shake of Gregg’s Ground Smoked Paprika INSTRUCTIONS: Preheat oven …

Dinner & Lunch

Taco Slaw

Ingredients: 1/2 small head cabbage, chopped 1 jalapeno pepper, seeded and minced 1/2 red onion, minced 1 carrot, chopped 1 tablespoon chopped fresh cilantro 1 lime, juiced Directions: In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice. . Source:allrecipes.com