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Chicken Tacos with Cabbage Slaw

Shredded Chicken Tacos with Cabbage Slaw Course: Main Course Cuisine: Mexican Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 12 tacos Calories: 135 kcal Print Ingredients For the slaw 1/2 cup red onion very thinly sliced 2 cups red cabbage thinly sliced 1/4 cup cilantro leaves coarse chopped 1 fresh lime rolled and juiced* 1 tbsp olive oil 1/2 tsp kosher salt For the chicken 1 lb chicken breast boneless skinless (about 2 half breasts) 1 tbsp Fiesta Taco Seasoning   See recipe 2 cups water 1/2 lime rolled and juiced* ½ tsp sugar 1/2 cup cilantro stems handful 1 tbsp olive oil 1 onion medium, sliced 2 cloves garlic smashed 12 corn tortillas hard or soft as you prefer Mary’s Guacamole   See recipe Fresh cilantro leaves Instructions Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes. Add onion and cilantro, then gently mix prior to serving. Dry chicken with paper towels, removing all moisture. Sprinkle Fiesta Taco Seasoning over chicken breasts and rub in. Add water, cilantro stems, lime juice, sugar and chicken to a 2qt saucepan [...]

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Royal Chicken Kabobs

Royal Chicken Kabobs Course: Main Course Cuisine: American Servings: 8 Calories: 221 kcal Print Ingredients Marinade 1 cup pineapple juice 3 tbsp brown sugar packed 2 tbsp canola or sesame oil not toasted ¼ cup soy sauce use sweet dark if available ¼ cup Ketchup 4 cloves garlic smashed and minced 2 pieces ginger peeled and grated ¼ tsp salt ¼ tsp white pepper fine ground Meat & Veggies 3 chicken breasts boneless skinless half-breasts, dried, trimmed and pierced* cut into 1 ½ inch cubes 2 green bell peppers cut into 1 ½ inch pieces 3 red bell peppers cut into 1 ½ inch pieces 1 large red onion cut into 1 ½ inch pieces (only use large pieces) 2 cups fresh pineapple cut into 1 ½ inch pieces Instructions Mix the first 9 ingredients together and whisk to create the marinade. Set aside. Dry the chicken with paper towels and trim any fat or connective tissue. *Using a blade tenderizer or sharp fork, pierce the breasts both front and back sides. Cut into 1 ½ inch [...]

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Potato and Basil Frittata

Potato and Basil Frittata Course: Breakfast Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 8 people Calories: 483 kcal Print Ingredients 1 stick unsalted butter divided 2 cups potatoes peeled and diced 8 eggs extra-large 15 ounces ricotta cheese 3/4 pound Gruyere cheese grated 1/2 tsp kosher salt 1/2 tsp black pepper freshly ground 3/4 cup fresh basil leaves chopped 1/3 cup flour 3/4 tsp baking powder Instructions Heat the oven to 350 degrees F. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet or shallow frying pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Combine the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in [...]

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Perfect Whole Roasted Chicken

Perfect Whole Roasted Chicken Course: Main Course Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 6 Calories: 653 kcal Print Ingredients 4 lb Chicken whole 1 tbsp kosher salt 1 tsp baking powder 3 tsp cracked pepper fresh Instructions Place chicken breast side down and make 4 incisions (2 on each side) of the back bone about 1 inch deep. With the handle of a wooden spoon, separate skin from the meat of the chicken. Using a fine-point paring knife, or metal skewer, punch 6 holes in each breast and thigh (24 holes). Rub chicken thoroughly with salt, baking powder, and pepper mixture. Place in refrigerator, uncovered, for 8 - 12 hours to dry age. Preheat oven to 450 degrees Fahrenheit. In a roasting pan with V-rack, place chicken, breast side down in oven. Roast chicken for 20 – 25 minutes. Remove from oven [...]

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Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu Course: Main Course Servings: 8 servings Calories: 500 kcal Print Ingredients 1 to 1 1/4- lb boneless beef chuck eye roast 2 oz pancetta cut into 1/2-inch pieces 2 oz salami cut into 1/2-inch pieces 1 small carrot peeled and cut into 1/2-inch pieces 1 small celery rib cut into 1/2-inch pieces 2 ½ lb onions halved and cut into 1-inch pieces 2 tbsp tomato paste 1 cup dry white wine 2 tbsp minced fresh marjoram 1 lb rigatoni 1 oz Pecorino Romano cheese grated (1/2 cup), plus extra for serving Instructions Adjust oven rack to lower-middle position and heat oven to 300 degrees Cut beef into 4 pieces and trim large pieces of fat Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as [...]

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New White Pizza

New White Pizza Course: Main Course Cuisine: American Prep Time: 45 minutes Cook Time: 15 minutes Resting Time: 10 minutes Total Time: 1 hour Servings: 6 slices Calories: 979 kcal Print Ingredients For the dough: 1 1/4 cups warm 100 to 110 degrees water 2 pkgs dry yeast 1 tbsp honey olive oil 4 cups all-purpose flour plus extra for kneading Kosher salt 4 cloves garlic sliced 5 sprigs fresh thyme 1/4 tsp red pepper flakes crushed For the topping: 3 cups Italian fontina cheese grated 1 1/2 cups mozzarella cheese grated, fresh 11 ounces creamy goat cheese such as montrachet, crumbled For the vinaigrette: 1/2 cup olive oil 1/4 cup lemon juice freshly squeezed black pepper freshly ground 8 ounces baby arugula 1 lemon sliced Instructions Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. [...]

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Chicken & Sausage Jambalaya

Chicken & Sausage Jambalaya Course: Main Course Prep Time: 25 minutes Cook Time: 1 hour Total Time: 1 hour 25 minutes Servings: 4 people Calories: 686 kcal Print Ingredients Seasoning mix: 2 Bay Leaves whole 1 1/2 tsp Salt 3/4 tsp Cayenne Pepper 1 1/2 tsp Oregano Leaves dried 1 1/4 tsp White Pepper 1 tsp Black Pepper 3/4 tsp Thyme dried Other Ingredients: 2 tbsp Unsalted Butter unsalted 2/3 cup Tasso or Cure 81 ham chopped 1 cup Andouille or Polish Sausage chopped 1 1/2 cup Onions chopped 1 cup Celery chopped 3/4 cup Green Bell Peppers chopped 1 cup Chicken chopped into bite-size pieces 1 1/2 tsp Garlic minced 14 oz Diced Tomatoes 14 oz Tomato Sauce 2 cup Chicken Stock 2 cup Rice uncooked Instructions Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, melt the butter over medium heat. Add the chopped Tasso and chopped andouille and sauté until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes stirring occasionally and scraping pan bottom well. Stir in the chopped chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat [...]

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Beef Stroganoff

Beef Stroganoff Course: Main Course Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Servings: 6 people Calories: 323 kcal Print Ingredients Stroganoff 2 tbsp butter 8 oz mushrooms sliced (about 2 1/2 cups) 1 onion medium, chopped (about 1/2 cup) 1 clove garlic minced 1/2 tsp salt 1 1/2 lbs Boneless Top Loin Steak about 1/2 inch thick 1 1/2 cup Beef Broth 1 tsp Worcestershire Sauce 3 tbsp All-Purpose Flour 1 cup Sour Cream Egg Noodles 1 1/2 cup egg noodles dry Instructions Directions for Stroganoff: Melt butter in a 4 quart sauce pan. Stir in mushrooms, onion and garlic and sprinkle with 1/2 tsp salt. Saute mushroom, onion and garlic mixture until tender. Cut beef into large bite-sized pieces (for ease in cutting, partially freeze beef) Add beef to sauce pan and brown over low heat, stirring occasionally. Add 1 cup of beef broth and Worcestershire sauce. Bring mixture to a boil, reduce heat, cover and simmer about 10 minutes or until beef is tender. Combine remaining 1/2 cup of broth [...]

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