A super quick weeknight meal with the help from refrigerated mashed potatoes! The spicy steak seasoning just adds a kick of spice!
1 lb. 8 oz. package mashed sweet potatoes
1 lb. chicken breast tenderloins
2 tsp. steak grilling seasoning blend, such as Montreal
2 Tbsp. butter
1/2 cup maple syrup
1/2 cup scallions, sliced
Prepare sweet potatoes in microwave oven according to package directions.
Lightly coat chicken with steak seasoning. Heat butter in a large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no long pink, turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
Drizzle potatoes and chicken with maple syrup mixture.
This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style). Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.
1/2 cup dried cranberries
1 tsp. chopped fresh thyme
1 cup water
1/3 cup granulated sugar
2 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Add the sugar, mustard, vinegar, lemon juice, salt and pepper. Continue to simmer for 3 to 5 minutes, stirring regularly. In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan. Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots. Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.
If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started. Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long. Nothing beats the taste of fresh strawberries in the middle of winter!
This jam makes a delicious, light summer breakfast on warm, buttered biscuits, whole grain toast, or you can even use it as a topping for ice cream.
3 cups crushed, fresh strawberries
3 cups sugar
1-3/4 oz. package of fruit pectin
3/4 cup water
1/4 cup chopped, fresh basil
I pulsed the strawberries slightly in the food processor to help crushed the berries. Leave it chunky!
In a large bowl, mix the 3 cups of crushed strawberries. Mix well to moisten the sugar.
In a small saucepan, mix the fruit pectin with 3/4 cup of water. Bring to a boil over high heat, stirring constantly. Boil for one minute. Remove from heat. Stir pectin and water mixture into the strawberry and sugar mixture. Stir constantly for about 3-4 minutes or until the sugar is completely dissolved. Stir in freshly chopped basil.
After the jam sets, the chunks of strawberries float to the top. Stir to combine and distribute the berries evenly to get a burst of fresh strawberry in every bite!
Pour mixture into freezer-safe containers with tight fitting lids. If you are not freezing the jam, pour into jam jars. Let mixture sit at room temperature for 4 hours before transferring into freezer or fridge. If you freeze, allow to thaw in the refrigerator. Jam should last 2-3 weeks in the fridge or up to one year in the freezer.
Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal. This chili is great for lunch time leftovers and is so quick to make!
4 cups vegetable broth
1/2 cup steel-cut oats
1/4 cup quinoa, rinsed
1 Tbsp. chipotle peppers in adobo sauce (or to taste)
1 tsp. chili powder
1 tsp. oregano
2 tsp. cumin
3 cloves garlic, minced
1 14.5 oz. can kidney beans
1 14.4 oz. can black beans
1 14.5 oz. can diced tomatoes, with juice
Sliced scallions and sharp white or yellow cheddar for garnish
Bring vegetable stock to a boil in a medium soup pot. Add oats and quinoa and lower to a simmer. Cook, covered for 15 minutes, stirring occasionally Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, beans and tomatoes with their juice. Cover and simmer over low heat to allow flavors to blend. Salt to taste.
Top with sharp cheddar and scallions. Serve with tortilla scoops or chips or crackers.