Feed Dave Thursdays on Q99 is presented by Kroger
Pretzel Coated Honey Mustard Chicken Tenders
1 lbs Boneless Skinless Chicken Breast Tenderloins (I used Perdue) 1 1/3 cups Honey Mustard Pretzels (I used Snyder’s of Hanover Pretzel Pieces) 1/2 cup Lite Honey Mustard Dressing (I used Newman’s Own) On the cutting board, lay out chicken tenders and lightly season with salt and pepper. Transfer to large bowl and then…… Continue Reading
Colcannon
3 lb red potatoes 1 large head cabbage, chopped 1 bunch green onions, thinly sliced 1 cup warm milk Butter 1/2 lb bacon, cooked, drained of grease and crumbled Fresh parsley Salt & pepper Steam potatoes until soft then mash with salt, pepper, half stick butter and milk (they should be a little thicker than…… Continue Reading
Bangers & Mash with Onion Gravy
5 Bratwurst (or your favorite sausage) 2 lb potatoes, peeled and cubed 1/4 Cup butter 2 tbsp milk 1 tsp dry mustard salt & pepper to taste 1 tbsp butter 2 large onions, chopped 3 cups beef broth 1 cup red wine 1 tsp corn starch Cook the sausage links in a skillet over…… Continue Reading
One Bowl Apple Cake
2 eggs 1 ¾ cups sugar 2 heaping teaspoons cinnamon 1/2 cup oil 6 medium Gala or Fuji or Honey Crisp apples 2 cups flour 2 teaspoons baking powder Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in…… Continue Reading
Loaded Cauliflower Chowder
6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour, divided 2 1/2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced 3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons…… Continue Reading
Chicken Piccata
6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour, divided 2 1/2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced 3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons…… Continue Reading
Shrimp and Chicken Paella
1 tablespoon paprika 1 teaspoon dried oregano, crumbled ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper 2 boneless, skinless chicken breast, cut crosswise into 4 pieces 1 teaspoon olive oil and ½ teaspoon olive oil, divided use 1 ½ cups chopped onions 1 cup uncooked converted rice 1 large tomato, chopped 2 cups…… Continue Reading
Slow Cooker Corn and Jalapeno Dip
4 slices bacon, diced 3 (15.25-ounces) cans whole kernel corn, drained 2 jalapenos, seeded and diced ½ cup sour cream 1 cup shredded Pepper Jack cheese ¼ cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste| 8 oz cream cheese, cubed 2 tablespoons chopped chives Heat a large skillet over…… Continue Reading
Spicy Potato Soup
pound ground beef 4 cups cubed, peeled potatoes (1/2-inch cubes) 1 small onion, chopped (I saute with fresh garlic and jalapenos) 3 cans (8oz each) tomato sauce 4 cups water 2 teaspoons salt 1 1/2 teaspoons pepper 1/2 to 1 teaspoon hot pepper sauce (Tabasco) In a Dutch oven or large kettle, brown ground…… Continue Reading
Blue Cheese Biscuits
2-cans of Hungry Jack flaky biscuits 8oz- Blue cheese crumbles 1 ½ – sticks of real butter (not margarine Cut biscuits into quarters place randomly in 9×13 pan. Melt butter and crumbles pour over biscuits and bake at 350 for 20 to 30 minutes or until golden brown. From Lori Dalton… Continue Reading