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.
2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos
Preheat oven to 350F.
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.