1/2cupMiniature Seashell Pasta(Medium is a alternative)
Cut chicken into small cubes then poach in broth until done.
Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
Add the miniature seashells pasta and cook for another 8 to 10 minutes.
If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.
Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
Remove from heat, add vinegar, if desired, and stir.
powdered sugar, fresh mint sprigs, and whipped cream
Optional garnish: powdered sugarfresh mint sprigs, and whipped cream
Preheat oven to 350° F.
In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat.
Turn off heat and set mixture aside.
Phyllo dough pastries:
Lightly grease a large 6-muffin tin pan.
Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.
Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups.
Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture.
Fold excess phyllo dough over the apples in each muffin cup.
Bake in preheated oven at 350° F for 8–10 minutes or until golden brown.
Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
7whole turkey wings
Chef McCargo’s Barbecue Spice Rub:
1cuppacked dark brown sugar
1teaspoonred pepper flakes
2teaspoonsdehydrated onion flakes
2teaspoonsdark chili powder
14tablespoonslow-sodium barbecue sauce2 Tbsp per wing
Preheat oven to 375° F.
Spice Rub Directions:
In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
Roast Pork Loin With Sweet and Tart Apple Stuffing
Course: Main Dish
Cherry Marmalade Glaze:
½cupsugar-free orange marmalade
2cupspacked cubed Hawaiian rollsor any white bread
½cupfinely diced Granny SmithMacintosh or Honey Crisp apple
2tablespoonsfinely diced onions
2tablespoonsfinely diced celery
1tablespoonfresh thyme or ½ teaspoon dried thyme
½cuplow-sodium chicken stock
Roast Pork Loin:
1poundHormel® natural boneless pork loin
2 18-inch piecesbutcher twine
Cherry Marmalade Glaze:
Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
Preheat oven to 400° F.
Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
Remove from heat and chill to room temperature.
Pork Loin Directions:
Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently.
Serve at room temperature or cold.
3tablespoonschives or any other herbfresh or dry to taste
nonstick cooking spray or parchment paper
Preheat oven to 400° F.
Spray cookie sheet with nonstick cooking spray or line with parchment paper.
In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.