(Family Features) During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.
Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.
Find more weeknight meal ideas at milkmeansmore.org.
Watch video to see how to make this recipe!
Slow Cooker Chicken Burrito Bowls
Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 4-8 hours
- 1 jar (16 ounces) chunky salsa
- 1 pound boneless, skinless chicken thighs
- 2 1/2 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 can (15 1/2 ounces) black beans, rinsed and drained
- 2 cups instant brown rice
- 1 cup corn kernels, fresh or frozen
- chopped avocado, for garnish
- chopped cilantro, for garnish
- chopped red onion, for garnish
- chopped tomatoes, for garnish
- lime wedges, for garnish
- sour cream or Greek yogurt, for garnish
- shredded colby jack cheese, for garnish
- In slow cooker, stir together salsa, chicken, broth and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low.
- Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high, or until rice is cooked through.
- Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and cheese.
(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.
During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.
Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.
Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:
Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.
Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.
Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.
White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.
Chicken Gyro Bowls
Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Chicken Gyro Meat:
- 1/4 cup Holland House Sherry Cooking Wine
- 3/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 1/2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium yellow onion, roughly chopped
- 2 pounds boneless, skinless chicken breasts, thawed
- 4 large garlic cloves, minced
- 2 cups long-grain rice
- 1 medium cucumber, seeded and sliced
- 1 large tomato, chopped
- 1 cup shredded iceberg lettuce
- 1/2 cup crumbled feta cheese
- 1 1/2 cups tzatziki sauce
- black pepper, to taste
- 4 pitas, warmed and cut into wedges
- To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
- In separate small bowl, combine dried oregano, salt and pepper; set aside.
- Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
- Pour cooking wine mixture over onions and chicken.
- Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
- Evenly distribute minced garlic over chicken.
- Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
- Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
- To make gyro bowls: Cook rice according to package instructions.
- Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.
Souce: Holland House
(Family Features) From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways moms lift up their families and the people they love every day. In today’s world, where multi-tasking has taken on a whole new meaning, it’s clear moms deserve to be celebrated.
One of the easiest ways to do something special for the all-star mom in your life is to make her a homemade meal and enjoy some quality time together around the dinner table. For those in need of inspiration, consider a delicious option like this Tuscan Chicken Pierogy Skillet for an easy, elevated, sure-to-impress dish that comes together in 45 minutes.
The key ingredient: Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. Found in the frozen food aisle and available in 13 flavors, in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are easy to prepare, which means less time in the kitchen and more time together.
Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.
Tuscan Chicken Pierogy Skillet
Prep time: 10 minutes
Total time: 45 minutes
- 1 box Mrs. T’s Pierogies 4 Cheese Medley
- 3 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, pounded to even thickness
- kosher salt, to taste
- ground black pepper, to taste
- 4 cloves garlic, minced
- 1 bag (5 ounces) fresh baby spinach
- 2 cups diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus additional, for garnish
- 1 tablespoon cold water
- 1/2 tablespoon cornstarch
- fresh basil, for garnish
- crushed red pepper flakes, for garnish
- Boil pierogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.
- In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.
- While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.
- Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.
- Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.
Source: Mrs. T’s Pierogies
(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.
When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.
Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.
Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.
Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.
Barbecue Ranch Breaded Chicken Tacos
Spicy Vinegar Slaw:
- 2 1/2 cups shredded purple cabbage
- 1/2 cup shredded carrot
- 2 jalapenos, thinly sliced
- 1 1/2 tablespoons canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- kosher salt
- freshly ground black pepper
- canola or vegetable oil, for frying
- 1/2 cup all-purpose flour
- kosher salt
- freshly ground black pepper
- 1 yellow or Vidalia onion, cut into 1/4-inch slices
- 8 taco-sized flour tortillas, warmed
- 1 package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
- spicy vinegar slaw
- 1 avocado, chopped
- fried onions
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
- chopped cilantro (optional)
- To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
- In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
- Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
- To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
- In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
- Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
- Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.
Honey Soy Chicken Stir-Fry
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Honey Soy Glaze:
- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 6 tablespoons honey
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried ground ginger
- 4 teaspoons cornstarch
- 3 teaspoons water
- 2 tablespoons canola or vegetable oil
- 1 large yellow onion, sliced
- 3 bell peppers, sliced
- 1 large zucchini, sliced
- 4 ounces snow peas
- 10 ounces sliced mushrooms
- 2-3 cups broccoli florets, steamed to tender crisp
- 1 package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
- sesame seeds, for garnish
- To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer. In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
- In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture.
- Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.
Source: Wayne Farms
(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.
Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.
Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze
- 1/2 cup all-purpose flour
- 1/4 cup chopped walnuts
- 3 tablespoons salted butter, softened
- 1 jar (15 ounces) Aunt Nellie's Sliced Beets
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup pure maple syrup
- 1 large egg
- 1/2 cup semi-sweet chocolate chips, melted
- 2 tablespoons frozen orange juice concentrate
- 3 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- whipped cream (optional)
- Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
- To make crust: In medium bowl, combine flour and walnuts.
- Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
- To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
- In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
- To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
- Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.
Cheesy German Potato Soup
Recipe courtesy of "Today's Creative Life"
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 3 tablespoons all-purpose flour
- 8 slices bacon, chopped
- 3 large carrots, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 2 cans (15 ounces each) READ German Potato Salad
- 1 cup heavy cream
- 1 cup whole milkchopped parsley or chives (optional)
- Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
- In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
- Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
- Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
- Top with bacon. Garnish with parsley or chives, if desired.
(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.
Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week.
Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.
Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.
Find more family meal solutions at aldi.us.
Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
- 1-1 1/2 pounds chicken breasts or chicken thighs
- 1 pinch salt, plus 2 teaspoons, divided
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 16 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 bell pepper, diced
- 1 can (28 ounces) diced tomatoes
- 4 tablespoons butter
- capers (optional)
- parsley, plus additional for topping (optional)
- preferred pasta
- Parmesan cheese (optional)
- Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
- Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
- Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
- Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.
Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
- Nonstick cooking spray
- 1 medium onion, chopped
- 1 pound chicken breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- salt, to taste
- pepper, to taste
- 15 ounces black beans, drained and rinsed
- 10 ounces diced tomatoes and green chilies, drained
- 2 cups shredded Mexican cheese, divided
- 16 ounces restaurant-style salsa, divided
- 10 whole-wheat tortillas
- diced avocado
- plain Greek yogurt
- Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
- In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
- To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
- To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
- Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
- Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
- Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.
A quick and easy way to get comfort food on your dinner table is this recipe for Cheesy Baked Mushroom Chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.
For more comfort food recipes, visit Culinary.net.
Watch video to see how to make recipe!
Cheesy Baked Mushroom Chicken
- Nonstick cooking spray
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 4 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup green onions, sliced
- Heat oven to 375° F. Prepare baking dish with nonstick cooking spray.
- Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
- In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
- In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken.
- Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted.
Corn Chowder with Poblano
Recipe courtesy of Nestlé USA, Inc.
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1/2 cup chopped red bell pepper
- 1 poblano chile, deveined, seeded and chopped
- 2 garlic cloves, chopped
- 2 packages (16 ounces each) loose-pack frozen whole kernel corn, thawed, divided
- 1 can (14 1/2 ounces) low-sodium and fat-free chicken broth
- 1/4 cup water
- 1 can (12 ounces) Carnation Evaporated Fat Free or low-fat 2% milk
- salt, to taste (optional)
- ground pepper, to taste (optional)
- 1 tablespoon chopped fresh parsley (optional)
- In large saucepan over medium-high heat, heat vegetable oil. Add onion, pepper, chile and garlic; cook, stirring occasionally, 3-4 minutes, or until tender. Add 4 cups corn; cook, stirring occasionally, 4-5 minutes, or until tender. Add broth and water; cook, stirring frequently, 15 minutes is very soft.
- Place corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.
- Cook 5-10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.
Note: One small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeno may be all you need.
Photo courtesy of Getty Images
Roasted Slicing Chicken From the Deli
(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.
Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.
Visit www.boarshead.com for more time-saving meal preparation tips.
Chicken Lettuce Wraps with Barbecue Dressing
Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.
- 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
- 4 large butter lettuce leaves
- 1 cup mixed cucumber and green onion strips
- 1/4 cup barbecue sauce
- 1 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon mix black and white sesame seeds
- Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.
Chicken Gazpacho Sandwich
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.
- 8 slices multi-grain bread
- 1 1/2 cups mayonnaise
- 1 small cucumber, sliced into thin rounds
- 1 cup grated carrots
- 1 teaspoon dried rosemary
- 1 tablespoon garlic powder
- 1/2 cup drained roasted red peppers, cut julienne style
- 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
- 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
- Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.
Pulled Chicken and Tomato-Vegetable Soup
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.
- 2 tablespoons olive oil
- 1/4 head cabbage, shredded
- 1 red onion, cut into a small dice
- 3 stalks celery, finely chopped
- 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
- 2 large carrots, cut into
- 1-inch julienne strips
- 2 teaspoons dried oregano, 6 sprigs for garnish
- 2 14-ounce cans chicken broth
- 2 14-ounce cans fire-roasted tomatoes with liquid
- 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
- Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.
Source: Boar's Head
(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.
From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.
To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.
For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.
Bacon French Toast Bake
- 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
- nonstick cooking spray
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Gruyere cheese
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 4 slices Smithfield Bacon, cooked and chopped
- 1/4 cup grated Swiss cheese
- 1/2 cup blackberries
- 1 teaspoon powdered sugar, for dusting
- Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
- Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
- In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
- Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
- Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
- Bake 45-50 minutes, or until golden brown and set.
- Top with blackberries and dust with powdered sugar before serving.
Sausage and Ciabatta Stuffing
- 1 large loaf ciabatta bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1 pound Smithfield Fresh Sausage Roll
- 1 cup carrots, diced
- 1 1/2 cups onion, diced
- 2 cups celery, diced
- 2 cups chicken broth
- 1/3 cup olive oil
- 2 tablespoons chopped parsley, plus additional for garnish
- 2 tablespoons chopped rosemary
- salt, to taste
- freshly ground black pepper, to taste
- Heat oven to 325 F.
- Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
- In skillet over medium-high heat, melt 1 tablespoon butter.
- Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
- Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
- In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
- Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
- Garnish with additional parsley before serving.
Tip: Recipe can be made one day before and refrigerated overnight.