Sheet-Pan Skirt Steak With Broccolini and White Beans

Recipe from Epicurious

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Slow Cooker Paleo Jalapeno Popper Chicken Chili

Fall, football games, and chili season is around the corner. Here's a delicious, hearty bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination from Juli Bauer's Paleo Cookbook.

This might be the easiest slow cooker chili recipe I've ever made because it's super easy prep! Just throw all the ingredients in the slow cooker, no need to brown the ground meat or any of the other ingredients first. The meat cooks, then you break it up with a wooden spoon after it's cooked. Genius! I wasn't so sure how this would work, so I did break the meat up in the slow cooker with my hands so it wasn't a big chunk of meat.

This was pretty spicy, the original recipe calla for 1/2 teaspoon crushed red pepper flakes plus two jalapeños. Next time I make this (yes there will be a next time) I am cutting back on the red pepper flakes, or leaving it out altogether. The jalapeños have enough heat for my wimpy taste buds.  I topped mine with diced avocado and just a little goat cheese (totally optional) which helped balance the heat. Sour cream or Greek yogurt would also work great. This makes a lot, leftovers can be frozen for future meals when you're to busy to cook.

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Recipes: Honey Mustard Ham and Cheddar Biscuits

• Prep Time:20 minutes
• Cook Time:30 minutes
• Serves:8

 

Tagged:
biscuits, cheddar, ham, honey mustard,

The perfect nosh for a picnic or party, light biscuits get stuffed with ham and Cheddar and smothered in an orange mustard pan sauce.

Why Try? By brushing the store-bought biscuits with egg and cream and then dipping them in this decadent sauce, you can feel confident that these sandwiches will have a homemade flavor, even though they are quick and easy to prepare.

 

Foodie Byte

It’s really worth it to freshly squeeze oranges for this recipe; since the orange flavor is concentrated, the sauce has a fruity brightness that would be sacrificed if you used prepared orange juice.

Ingredients

2 pounds ham, sliced thinly
1/2 cup honey mustard

1 can refrigerated biscuit dough
1 egg, lightly beaten
2 tablespoons heavy cream
Pinch of salt
1/2 stick unsalted butter
1 1/2 cups freshly squeezed orange juice (from 6 oranges)
1 tablespoon molasses
4 ounces aged Cheddar, thinly sliced

Preparation

Preheat oven to 350°F. Arrange biscuits on cookie sheet, 2 inches apart. In a small bowl, mix together egg, cream, and salt, and brush generously over tops of biscuits. Bake for 15 to 17 minutes or until golden. Let cool.
Melt butter in a skillet over medium heat. Fry ham pieces in butter until browned, working in batches. Set ham pieces aside. In skillet, add mustard, orange juice, and molasses to pan drippings and simmer until thickened and reduced to about 1 cup.
Cut biscuits in half and dip bottom halves into mustard sauce. Pile with ham and Cheddar slices. Dip top half into sauce and top off sandwiches. Serve warm or at room temperature.

Nutritional Information

Calories 460, Carbohydrates 39g, Cholesterol 92mg, Fat 24g, Fat Calories 211, Fiber 0.47g, Protein 28g, Saturated Fat 10g, Sodium 2273mg. Daily Values: Calcium 163.82mg 16%, Phos 17.73mg 2%, Copper 0.04mg 2%, Zinc 0.08mg 1%, Panto 0.17mg 2%, Biotin 0.88mcg 293%, Iodine 2.87mcg 2%, Magnesium 11.81mg 3%, Iron 3.41mg 19%, Vitamin B6 2%, Vitamin C 39%, Vitamin B12 1%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet.

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Buttermilk Fried Chicken Fingers

Recipe from Epicurious

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Recipes: Mediterranean Pasta Salad

• Prep Time:30 Minutes
• Serves:6

 

Tagged:
chat'n dish, fresh tortellini, kc quaretti, mediterranean recipes, pasta salad,

This Mediterranean-inspired recipe combines the fresh flavors of tomato, cucumbers and two different contrasting cheeses to create a healthy and tasty dish. Spice it up with a little basil and red onion and you have the perfect Mediterranean Salad.

To watch KC's latest episode of Chat'n Dish as she prepares this recipe, click here.

 

Foodie Byte

Ingredients

1 package fresh fortellini cheese filled and cooked according to directions
1 box cherry tomatoes
1 cup cucumber, cubed
1 red pepper, seeded and cubed
1/4 cup red onion, minced
1/4 cup green olives
1/4 cup feta cheese crumbles
1/4 cup basil
Salt and pepper
1/2 cup Italian vinaigrette dressing

Preparation

Combine first 9 ingredients and drizzle with dressing.
Chill well, at least 30 minutes.
Serve.

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Cucumber, Parsley, Pineapple and Lemon Smoothie

I've been on a smoothie kick all summer, it's my go-to breakfast after a workout and also a great way to clean out my fridge. Rather than juicing, smoothies use the whole fruit and vegetables which retain the nutrients in the skins and have more fiber to keep you full longer. This super healthy smoothie is surprisingly sweet and so yummy, made with absolutely no dairy – delicious!

I've been using The Blender Girl Smoothies Cookbook a lot this summer. The author, Tess Masters is a blender master! Her book has 100 smoothie recipes that are healthy, vegan, paleo and gluten-free. I've tried so many from her book and loved each and every one I've tried so far.

This particular smoothie is called Allergies Be Gone in her book. Tess the author says "Parsley is brilliant for alleviating inflammation, asthma and airborne allergies. This blend's mineral salts neutralizes acids, purifies blood, cleanses skin, detoxifies tissues and organs, assists with elimination of heavy metals, flushes out kidneys and aids in urinary tract health."

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Recipes: Grilled Chicken Breast with Lemon and Rosemary, Green Bean and Potato Salad

 

Tagged:
chicken, chicken breast, green beans, grilled, phillip andriano, potatoes, potato salad, rosemary, salad,

This recipe courtesy of Chef Phillip Andriano of Chef’s Diet®. It’s part of an all-day Father’s Day menu devoted to maintaining a balanced diet.

As with all Chef’s Diet meals, it contains a 40-30-30 balance, with 40% carbs, 30% protein and 30% fats.

Click here to check out the rest of the menu.

 

Foodie Byte

Ingredients

4 ounce chicken breast, boneless and skinless
2 medium potatoes, red bliss
1/2 cup green beans
1 small red onion
1 lemon, sliced thinly
1 teaspoon rosemary leaves
1 tablespoon pimento, sliced thinly
1/4 cup olive oil

Preparation

In half the oil, place the lemon, rosemary and chicken to marinate and ready for the BBQ.
In a sauce pot, boil the potatoes, reserve and slice when cool enough. Boil the green beans and reserve until cool.
Slice the onion thinly and combine with potatoes, green beans, pimento and remaining oil.
Grill the chicken breast over low flame along with lemon slices.

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Brown Sugar BBQ Pork Butt

Recipe from Epicurious

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Recipes: 5 Spice Chicken Wings

• Prep Time:20 minutes
• Cook Time:45 minutes
• Serves:4

 

Tagged:
5 spice, appetizers, asian, basketball, chicken wings, entertaining, march madness, parties, spicy, tailgating, taiwan, wings,

This tasty chicken wings recipe has a mildly spicy Asian accent. Serve them at your game-time gathering and there will be “high fives” all around.

Why Try? This makes a nice alternative to the usual Buffalo wings.

 

Foodie Byte

These are really best when baked until crispy.

Ingredients

16 chicken wings
4 cloves garlic, minced
3 green onions, chopped
1 tablespoon sugar
1 tablespoon Chinese five-spice powder
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
Salt to taste (optional)
2 limes, quartered

Preparation

Whisk together garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl.
Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
Preheat oven to 425°F.
Lightly grease the baking sheet and arrange the marinated chicken on it.
Bake until crispy, about 45 minutes. Garnish with lime wedges.

Nutritional Information

Calories 256, Carbohydrates 13g, Cholesterol 72mg, Fat 15g, Fat Calories 132, Fiber 0.7g, Protein 19g, Saturated Fat 4g, Sodium 1175mg. Daily Values: Calcium 45.42mg 5%, Phos 29.1mg 3%, Copper 0.04mg 2%, Zinc 0.17mg 1%, Panto 0.08mg 1%, Biotin 0.66mcg 220%, Iodine 0.37mcg 0%, Magnesium 9.7mg 2%, Iron 2.58mg 14%, Vitamin B6 4%, Vitamin C 18%, Vit E-a-Toco 1%, Vitamin A 7%. Percent Daily Values are based on a 2,000 calorie diet.

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Tomato and Cabbage Tabbouleh

Recipe from Bon Appétit

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Recipes: Joanne Fluke's Blue Blueberry Muffins

• Prep Time:20 minutes
• Cook Time:30 minutes
• Serves:12

 

Tagged:
beth wray, blueberry muffin, breakfast, joanne fluke, murder, mystery, pie filling,

We have been into culinary mysteries lately, and couldn't resist trying this recipe for blue blueberry muffins. That's not a typo--there is a twist to these muffins that makes them doubly yummy!

 

Foodie Byte

You only need 1/2 cup of blueberry pie filling for this recipe, so the recipe author recommends portioning them into 1/2 cup sizes and freezing them in a freezer bag so that you have a premeasured amount ready the next time you make these goodies!

Ingredients

3/4 cup melted butter
1 cup sugar
2 beaten eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup blueberry pie filling
2 cups plus 1 tablespoon flour
1/2 cup milk
Crumb topping:
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter

Preparation

Preheat oven to 375 degrees.
Grease the bottoms only of a 12-cup muffin pan or line with cupcake papers.
Melt the butter.
Mix in the sugar.
Add beaten eggs, baking powder, salt, and mix thoroughly.
Put one tablespoon of the flour in a plastic bag with the cup of fresh or frozen blueberries, and shake it gently to coat the berries; set aside.
Add 1 cup of the flour to the bowl and mix it in with half the milk.
Add the remaining cup of flour and the rest of the milk and mix thoroughly.
Add 1/2 cup blueberry pie filling to the bowl and mix it in.
Fold in the flour-coated berries.
Fill each muffin cup 3/4 full and set them aside.
Now, mix the crumb topping by mixing 1/2 cup sugar and 1/3 cup flour in a bowl, cutting in 1/4 cup butter until it's crumbly.
Sprinkle the crumb topping over the muffins.
Bake at 375 degrees for 25-30 minutes.
Once done, allow muffins to cool in the pan for about 30 minutes before tipping them out to serve.

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