What You'll Need
- 4 pounds baby back pork spareribs
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 teaspoons hot pepper sauce
How to Make It
- Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
- Bake for 45 minutes. Uncover the pan and pour off any fat.
- Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
- Pour the soup mixture over the ribs.
- Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.
INGREDIENTS
- 2 lbs of chicken breast
- Salt and pepper
- 1 tsp of chili powder
- 1/2 tsp of ground turmeric
- 6 tbsp of butter, divided into 2 tbsp chunks
- 1 1/2 cups of yellow onion, diced
- 3 tsp of garam masala
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 tsp of cayenne pepper
- 1 Tbsp. of grated ginger
- 3 garlic cloves, minced
- 3” stick of cinnamon
- 14 oz of tomato sauce
- 1 cup of water
- 1 cup of heavy cream
- Chopped cilantro for garnish
- Rice
PREPARATION
- Marinate chicken breast in chili powder, turmeric, salt and pepper. Let it sit for 15 minutes.
- Brown chicken in two Tbsp. of butter, remove and set aside.
- Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.
- Stir in the last two Tbsp. of butter and additional salt and pepper to taste.
- Serve garnished with cilantro on top of rice. Enjoy!
Ingredients
- 1 (2 to 3 pound) whole chicken, giblets removed
- 1/4 cup butter, softened
- 1 teaspoon lemon pepper
- 1 (1-inch thick) slice of lemon
- 2 cloves garlic, lightly crushed, or more to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon dried thyme
- cracked black pepper to taste (optional)
Directions
- Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
- Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
- Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
- Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.
Ingredients
- 1/4 cup sesame seeds
- 1 (16 ounce) package bow tie pasta
- 1/2 cup vegetable oil
- 1/3 cup light soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 3 cups shredded, cooked chicken breast meat
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
Directions
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Ingredients
- 8 pieces of uncooked chicken tenderloins
- 1 can of refrigerated crescent dinner rolls
- 1/2 cup of mayonnaise
- 1/4 +3 Tablespoons of grated Parmesan cheese
- 4 slices of deli-style mozzarella cheese
- 3 Tablespoons butter
- 1 cup marinara sauce
- salt and pepper
Directions
- Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
- Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
- In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
- Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
- Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
- Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
- Bake for 14-15 minutes or until the roll-ups are golden brown. Serve with warmed marinara sauce. Enjoy!
Source:
http://writtenreality.com/food/
Ingredients
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 tablespoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
- 1 1/4 cups chicken broth
- 1 tablespoon cornstarch
- 4 teaspoons soy sauce, divided
- 2 tablespoons olive oil, divided
- 2 cups shredded cabbage
- 25 sugar snap peas, chopped
- 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
- 3 stalks celery, chopped
- 1/2 red bell pepper, cut into thin strips
- 2 green onions, chopped
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1/2 cup cashews
- 1 pinch paprika, or to taste (optional)
Directions
- Sprinkle chicken pieces with Cajun seasoning.
- Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
- Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
- Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
- Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.
Ingredients
- 5 tablespoons olive oil
- 6 tablespoons barbecue sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon ground cumin (optional)
- 2 pounds russet or baking potatoes (3 potatoes), scrubbed
- Sour cream (optional)
Preparation
- Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
- In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
- Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
Source:
http://www.health.com
Ingredients
- 3/4 cup fat-free sour cream
- 1/4 cup maple syrup
- 1 cup fresh blueberries
- 1 1/2 cups fresh raspberries
Preparation
- Combine sour cream and maple syrup in a small bowl; stir with a whisk.
- Combine berries, and spoon into dessert dishes; pour maple cream over berries.
Source:
http://www.health.com
