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Monday, August 28, 2017

Chicken and Rice



Ingredients

3 large eggs
1/3 cup whole wheat flour
3/4 cup panko bread crumbs
1 1/2 pounds chicken tenderloins
2 tablespoons Natural Grapeseed Oil use code K4C8N
1/3 cup Asian Ginger Plum Dressing & Marinade use code K4C8N

Method of Preparation

  • Beat eggs in a bowl. Combine flour and bread crumbs in a second bowl. Dip the chicken in egg followed by the breadcrumb-flour mix.
  • Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for about 15 minutes, turning as necessary, until cooked through: 165 degrees F.
  • Toss cooked chicken in Asian Ginger Plum Dressing & Marinade. Serve with rice and/or stir-fried vegetables.




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Saturday, August 19, 2017

Fresh Corn & Tomato Fettuccine Recipe



This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida


Ingredients

  • 8 ounces uncooked whole wheat fettuccine
  • 2 medium ears sweet corn, husks removed
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/2 cup chopped sweet red pepper
  • 4 green onions, chopped
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley

Directions

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.

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Tuesday, August 15, 2017

Homemade Turkey Sausage Breakfast Sandwiches




You can serve the patties just as you would other breakfast sausage -- alongside eggs or pancakes, for example -- but here they star as a perfect protein for these tasty breakfast sandwiches, stacked on whole-grain English muffins with a juicy slice of tomato, some spinach leaves and slices of buttery avocado.
Make Ahead: The patties can be formed and refrigerated between pieces of plastic wrap or wax paper for up to 3 days, or individually wrapped and frozen for up to 1 month; defrost in the refrigerator overnight.



Tested size: 8 servings
Ingredients
  • For the sausage
  • 1 teaspoon whole fennel seed
  • 1 teaspoon dried rubbed sage
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon granulated garlic (garlic powder)
  • 1/8 teaspoon ground allspice
  • 1 pound ground dark-meat turkey (93 percent lean)
  • 1 tablespoon olive oil
  • For the sandwiches
  • 8 whole-wheat English muffins (not honey wheat)
  • 2 cups lightly packed fresh spinach leaves
  • 2 medium tomatoes, sliced
  • Flesh of 2 ripe avocados, sliced
  • Hot sauce and/or ketchup (optional)
    Directions
    Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl.
    Place the turkey in a medium bowl, then sprinkle the seasoning blend evenly over it. Use your clean hands to gently work the seasonings into the meat, being careful not to over-mix; it's okay if they are not absolutely evenly distributed throughout. Form the mixture into 8 patties that are about 3 inches across.
    Heat half the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, add half of the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side. Transfer to a plate; repeat with the remaining oil and patties.
    To make the sandwiches, toast the English muffins. Place a few spinach leaves on the bottom half of each one. Add a cooked sausage patty, then a slice of tomato and a few slices of avocado on each portion. Add hot sauce and/or ketchup, if desired, then place the top of the muffin on the sandwich. Serve right away.

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Sunday, August 13, 2017

Stewed Broad Beans





Warm, flavorful, and comforting, our Minzano® stewed broad beans are the perfect fall or winter side dish.

Ingredients

2 C double smoked bacon, cut into thin strips
1 C white onion, diced
2 Tbsp garlic, minced
2 lbs SUNSET® Minzano® tomatoes, roughly chopped
1 ¼ C chicken stock
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 cans broad beans, rinsed and drained
½ C flat leaf parsley, roughly chopped

Directions

In a large pan over medium heat, cook bacon until browned, discarding any excess fat halfway through the cooking process.
Add onion and garlic to the pan and cook until onions soften. Add tomatoes and chicken stock and simmer for 20 minutes. Add broad beans then simmer for approximately 20 minutes until reduced to a stew consistency. Garnsih with hand torn parsley.


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Thursday, August 10, 2017

Shrimp Fettuccine with No-Cook Tomato Sauce Recipe



Dressing pasta doesn’t get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that’s great with almost anything you decide to add to it--in this case, shrimp. —Sally Stiefvater, Pelham, New York




Ingredients

  • 5 medium tomatoes (about 1-1/2 pounds), chopped
  • 4 green onions, chopped
  • 1/4 cup snipped fresh basil
  • 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 package (16 ounces) fettuccine
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • Grated Parmesan cheese, optional

Directions

In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally.
Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce.
Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired. Yield: 6 servings.
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Saturday, August 5, 2017

Garden Tomato Salad Recipe



For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Wheelersburg, OH

      ingredients

  • 3 large tomatoes, cut into wedges
  • 1 large sweet onion, cut into thin wedges
  • 1 large cucumber, sliced
  • DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced chives
  • 1/2 teaspoon salt


Directions

In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately. Yield: 8 servings.


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