Search Results for "Radish"
Recipe Results 117 of 307 pages
Chicken Fingers with Honey Drizzle
Chicken Fingers with Honey Drizzle Ingredients: 1 cup honey 1 Fresno red chile, thinly sliced 1 tsp. smoked paprika 1½ lbs. boneless, skinless chicken breast halves, cut into tender-size pieces OR purchased boneless chicken tenders 2 eggs 1½ cups panko breadcrumbs 1½ tsp. kosher salt ½ tsp. ground black pepper 1 tsp. garlic powder Pinch
Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore Ingredients: 1 onion, sliced 1 green bell pepper, seeded and sliced 2 cans tomato paste, 6-oz. ea. 1 can tomatoes 14.5-oz., diced 3 cloves garlic, minced 1 Tbsp. Italian seasoning 6 medium chicken thighs, skins removed Directions: Place all the ingredients in a slow cooker. Cook on high for 4 hours.
Spring Vegetable Saute
Spring Vegetable Saute Ingredients: 1 Tbsp. olive oil 6 scallions, root ends trimmed off, greens and whites chopped 2 handfuls green beans, stem ends trimmed or snapped off, cut in half 1 bunch asparagus, ends snapped off, cut in half 2 zucchini, cut in half lengthwise, then cut across into half-moon slices 1⁄2 tsp. kosher
Cheesy Potato Casserole
Cheesy Potato Casserole Ingredients: 2 lbs. hash brown cubes, country style 3 tsp. salt pepper to taste 2 cups grated cheddar cheese 1/2 cup butter 10.5 ounces cream of chicken soup 16 ounces sour cream 1/2 cup milk 2 cups corn flakes crushed Directions: Preheat oven to 350°F. Mix hash browns, cheese, salt, and pepper
Creamed Peas and Potatoes
Creamed Peas and Potatoes Ingredients: 6-8 red potatoes cut into 1″ cubes 3-4 Tbsp. butter 1/4 cup flour 2 cups milk or to taste salt and pepper to taste 1-2 cups peas fresh or frozen Directions: Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato
Colcannon
Colcannon Ingredients: 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5 to 6 Tbsp. unsalted butter, plus more for serving 3 lightly packed cups chopped kale, cabbage, or other leafy greens 3 green onions, minced (about 1/2 cup) 1 cup milk or cream Directions: Put the potatoes in
Baked Fish
Baked Fish Ingredients: Nonstick cooking spray 1 pound fish fillets (whitefish, trout, or tilapia) 1 onion, sliced 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons vegetable oil 1/4 teaspoon lemon pepper seasoning (optional) Directions: Preheat oven to 350˚ F. Place about a 12-inch piece of foil on the counter. Coat the foil with nonstick
Venison Burger Bowl
Venison Burger Bowl Ingredients: 8 slices bacon, chopped 1 Tbsp. olive oil 1 pound ground venison (If desired, use a 90:10 mixture of venison to beef) ¼ tsp. sea salt ¼ tsp. ground black pepper ½ tsp. Worcestershire sauce 1 head romaine lettuce, chopped 1 red onion, sliced 1 cup grape tomatoes, halved 1 cup
Double Crunch Honey Garlic Chicken
Double Crunch Honey Garlic Chicken Ingredients for Chicken: 4 large boneless chicken breasts 2 cups flour 4 tsp. salt 4 tsp. black pepper 3 Tbsp. ground ginger 2 Tbsp. ground nutmeg 2 tsp. ground thyme 2 tsp. ground sage 2 Tbsp. paprika 1 tsp. cayenne pepper 4 eggs 8 Tbsp. water Ingredients for Honey Garlic
Italian Parmesan Walleye
Italian Parmesan Walleye Ingredients: 1 pound walleye or saugeye fillets 1 (16 oz.) bottle Italian dressing of choice Olive oil spray ¼ cup parmesan cheese, shredded Directions: Rinse fillets in cold water and pat dry with paper towel. Place fillets in a resealable plastic bag or container and add the Italian dressing. Marinade fillets in
