CREAMY SPAGHETTI DISH
Servings: 8
Ingredients:
16oz cooked spaghetti
8oz sour cream
1/3 cup heavy cream
1/2 onion, thinly sliced
10 slices of deli ham, thinly sliced
2 tbsp butter
1 tbsp rosemary, chopped
grated romano cheese
dried sweet basil
JAPANESE TEPPAN RICE aka Fried Rice
Servings: 6
Ingredients:
4 cups cooked white rice
3 large eggs
2 boneless, skinless chicken breast
1/2 cup each finely chopped onion, carrots and celery
5 tbsp. butter at room temperature
1 tbsp. finely chopped garlic
1/3 cup sodium reduced soy sauce
2 tbsp. black bean paste
pepper
CHICKEN n OLIVES
Servings: 3
This week we’re featuring the winning recipe from our October Recipe Contest !!! This ez and delicious recipe was submitted by Beatriz O. from Fontana, California. We will be hosting another contest soon!
INGREDIENTS:
6 chicken legs w/ skin [can substitute thighs]
2 medium or 1 large golden potatoe
1 cup quality chicken broth or stock
1 [14.5oz] can diced tomatoes
1/4 cup manzanilla or spanish olives, drained
2 bay leaves
3 tbsp. cooking oil [vegetable or canola]
salt + pepper
GREEN CHICKEN ENCHILADAS
Servings: 4
Ingredients:
1 whole chicken breast
1/4 white onion
2 garlic cloves
1 lb. tomatillos
1 cillantro bunch
2 serrano chiles [for mild taste]
1 tbsp. chicken bouillion
12 corn tortillas
Vegetable oil
Queso Fresco
Sour cream
FRANK-n -SAUCE
Servings: 3
Ingredients:
3 medium size tomatoes
1/4 onion
3 garlic cloves
2 chiles chipotle
6 chicken franks
1 cup tomato sauce
salt + pepper
