Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
Everything but the bagel seasoning
Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.
2 c. crispy wonton strips, homemade or store-bought
2 tsp. toasted sesame seeds
1/4 c. rice vinegar
3 TBSP orange marmalade
2 1/2 TBSP canola oil
2 1/2 TBSP toasted sesame oil
1 TBSP reduced sodium soy sauce
2 tsp. freshly grated ginger
2 tsp. toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.
Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper
Tomatoes and Cucumbers:
2 c. grape tomatoes, halved
2 c. cucumbers, diced
1/2 red onion, diced
1 bunch parsley, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
Salt and pepper, to taste
Romaine lettuce, chopped
Garlic Expressions dressing
Tomatoes and cucumbers
Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.
Easily converts to vegetarian by swapping another can of beans for the chicken.
Recipe adapted from Recipe Runner.
2 tsp. olive oil
1/2 c. diced yellow onion
1 1/4 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
Kosher salt and fresh ground black pepper to taste
2 c. cooked shredded chicken
15 oz. can black beans, rinsed and drained
1 c. diced fire roasted green chiles
2 TBSP chopped cilantro
15 oz. can green enchilada sauce
5 corn tortillas, cut into triangles
1 c. shredded Monterey Jack cheese
Serve with avocado, cilantro, and sour cream
Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.
1 14.5 oz. can of whole new potatoes, drained and quartered
2 tsp. fresh thyme, minced
Black pepper, to taste
Salt, to taste
2 TBSP butter, cut into little bits
1/3 c. freshly grated Parmesan cheese
1 pie dough, homemade or store bought
Preheat oven to 400F.
Combine stock and heavy cream.
In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.
Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixture into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.