A summer favorite when tomato’s ripen and you’re looking for a cool, light meal. 1 large ripe slicing tomato 1 package of a fresh mozzarella log Fresh basil Gallopin’ Gourmet ...
This is a fast and easy way to prepare Chicken. Very tasty. I make it twice a month.
8 chicken tenderloins – slightly pounded between plastic wrap
1-1/2 cups of Yankee Doodle Deli pretzels – crushed not pulverized
1 cup Grey Poupon Dijon mustard
1-1/12 teaspoons Black Dog Belly Rub
1 bag of ready to steam cauliflower or 1/2 head fresh cauliflower. Steam until tender then puree in a blender with vegetable or chicken stock. Start with 1/4 cup stock and add as needed. Keep warm.
Rinse chicken and dry on paper towel. Place chicken in a bowl with the mustard to coat. Mix crushed pretzels and Black Dog Belly Rub in a shallow square baking pan. Press chicken in pretzel coating on both sides.
Heat EVOO in a saute pan over medium. When heated add chicken tenders. Cook until brown and
crisp then turn and cook until browned. Serve over cauliflower puree.
These are so easy to make and delicious, I serve them as an entree. Vegans can make without dairy.
1 (10-ounce) package steam-in-bag fresh cauliflower florets
1/2 cup chopped onion
2 tablespoons whole-wheat Panko
2 teaspoons minced fresh garlic
5/8 teaspoon Real salt, divided
3/4 teaspoon Black Dog Belly Rub
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes – or shred a raw potato – wring out in towel to remove excess moisture
2 ounces white sharp cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
Prepare cauliflower according to directions. Place in a bowl; mash well with a potato masher. Wring out in towel to remove moisture. Stir in onion, Panko, garlic, salt, Black Dog Belly Rub, lemon rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.
Another repeat performer! Light curry is just the right amount without overpowering the shrimp and tomatoes. We made this twice in one week.
2 tablespoons EVOO
1 pound peeled and deveined extra large shrimp
1 teaspoon dried ginger or 1 tablespoon fresh peeled and minced ginger
3 garlic cloves
1-1/2 teaspoons Far Out Feather Dust
1/2 teaspoon ground cumin
1/8 crushed red pepper
2 pints cherry tomatoes – we used heirloom for extra color
3 tablespoons half & half or heavy cream
1 teaspoon honey
1/4 cup slivered almonds toasted
2 cups cooked rice – I use brown rice
1/8 cup fresh basil leaves chopped
1 tablespoon finely sliced Lemongrass greens – use the young ones
Heat oil in skillet over medium-high heat, add 1 Tablespoon EVOO and swirl to coat. Add shrimp and cook for 2 minutes on each side until done and pink. Remove shrimp and place in a small bowl and keep warm.
Add the other tablespoon EVOO to the pan and stir in garlic and ginger until fragrent. Add Far Out Feather Dust, cumin, crush red pepper, and cherry tomatoes to the pan. Cook for 4 minutes or until the tomatoes begin to break down. Stir in honey and 1/2 & 1/2 or cream. Cook 1 minute then add shrimp, basil and toasted almonds. Cook for another minute then serve over rice. Garnish with slivered Lemongrass. Yum!!!!!