Ingredients: 2 pounds baby red potatoes, skin on 3 cloves garlic Kosher salt 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 Fresno chile, seeds removed and finely chopped 1 tablespoon minced fresh chives Mustard Vinaigrette: 2 tablespoons finely-minced shallot 1 tablespoons chardonnay vinegar 1 tablespoon lemon juiceContinue reading “Herbed Potato Salad”
Author Archives: boymomfoodie
Creamy Tarragon Chicken
Ingredients: 2 tablespoons olive oil 4 chicken breast fillets 1 large shallot, finely chopped 2 garlic cloves, minced 1 tablespoon flour 3/4 cup chicken stock 1/2 cup heavy whipping cream 1 tablespoon fresh tarragon, finely chopped Italian parsley, finely chopped Kosher salt and ground black pepper Directions: Heat the oil in a large skillet overContinue reading “Creamy Tarragon Chicken”
Salted Brown Butter Crispy Treats
Ingredients: 7 tablespoons unsalted butter 10 cups mini marshmallows – divided 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 6 cups Rice Krispies cereal Flaky sea salt – for sprinkling Directions: Line an 8″x8″ inch square pan with aluminum foil. Spray the foil with nonstick cooking spray. In a large pot over medium-low heat meltContinue reading “Salted Brown Butter Crispy Treats”
Garlic and Oregano Green Beans
Ingredients: 1 Tbsp olive oil 4 cups green beans, trimmed & halved 2 cloves garlic, minced 1-2 Tbsp fresh oregano leaves, roughly chopped Kosher salt and ground black pepper, to taste Directions: Heat oil in a medium skillet over medium heat. Add green beans, oregano, garlic, salt and pepper. Sauté for 5 minutes, stirring occasionally.Continue reading “Garlic and Oregano Green Beans”
Napa Cabbage and Cucumber Salad
Ingredients: 1 small head of Napa cabbage, thinly sliced 1 small cucumber, quartered lengthwise and sliced 1 -2 scallions, thinly sliced 1 cup roughly chopped cilantro 2 limes, juiced 2 Tbsp sesame oil 1 tsp agave or honey 1/2 tsp kosher salt 1/2 tsp red pepper flakes Directions: For the dressing; in a small bowlContinue reading “Napa Cabbage and Cucumber Salad”
Pickled Spicy Pineapple
Ingredients: 1 1/4 cups apple cider vinegar 1 1/4 cups water 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon black peppercorns 1 small bay leaf 1 teaspoon red chile flakes 3/4-a whole of a pineapple, cut into spears to fit your jar or quart plastic container Directions: In a medium saucepan over medium-high heat,Continue reading “Pickled Spicy Pineapple”
Taco Spaghetti
Ingredients: 1 lb ground beef 2 Tbsp taco seasoning 1/4 cup water 1 Tbsp olive oil 1 bell pepper (any color), thinly sliced 1/2 red onion, thinly sliced 1/2 jalapeño, diced 1 cloves garlic, minced 1 carton (16 oz) Freak Flag Organics, Chicken Tortilla Bone Broth 8 oz Angel Hair Pasta 1/2 cup chopped, freshContinue reading “Taco Spaghetti”
Kale Pesto Quinoa with Grilled Vegetables
Ingredients: 1 cup uncooked quinoa 1 1/2 cups vegetable broth 1 medium zucchini, ends cut off and cut in half lengthwise 3 Roma tomatoes, halved and seeded 1 large jalapeño, cut lengthwise and seeded 1 small red onion, halved 2 Tbsp olive oil Kosher salt and ground black pepper Freak Flag Organics, Kale Pesto 1/4Continue reading “Kale Pesto Quinoa with Grilled Vegetables”
Coconut Lime Rice
Ingredients: 1 16oz container Freak Flag Organics, Coconut Chicken Bone Broth 1 cup uncooked, long grain rice 1/4 cup fresh lime juice Directions: In a large sauce pan, add the broth and rice. Bring to a boil. Reduce heat and simmer according to package directions, stirring occasionally. Usually about 20 minutes. When rice is cooked,Continue reading “Coconut Lime Rice”
Bruschetta Pesto Chicken Panini
Ingredient: Loaf of sliced sourdough bread (ciabatta would also be good) 4 cups rotisserie chicken, shredded 1 jar Freak Flag Organics, Bruschetta Pesto 2 Roma tomatoes, sliced 8 oz fresh mozzarella, sliced 10-15 fresh basil leaves Butter, optional Directions: Place shredded chicken in a bowl. Add jar of pesto to chicken and stir to combine.Continue reading “Bruschetta Pesto Chicken Panini”
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