Recipes

Avocado and Black Bean Crostini

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PrintSWEET POTATO, SWISS CHARD, ONION HASH Serving Size: 3 to 4 Ingredients2 sweet potatoes, diced 1 red onion, diced 1 bunch Swiss chard, chopped Olive oil […]
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Salmon

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PrintSTUFFED GREEN PEPPERS Ingredients4 Green bell peppers 1 pound lean ground beef White rice (cooked per package directions) 1 15 oz. can Original Rotel diced tomatoes […]
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Marinated Steak with Artichoke

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PrintCrock Pot Tortilla Soup Ingredients1 pound chicken breast – Cut into 1” Cubes 1 (15 ounce) fire roasted diced tomatoes 1 (10 ounce) can enchilada sauce […]
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Sweet Potato, Collard and Black-Eyed Pea Soup

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PrintStuffed Pork Chops Serving Size: Serves 4 Generous size portions. Ingredients4 – Double Cut Boneless Pork Chops 1 – Package of Pork Flavored Stove Top Stuffing […]
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Braised Short Ribs with Ancho Chili and Coffee

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PrintCrock Pot Southwestern Chicken with Black Beans Serving Size: Makes approximately 10 cups Ingredients4 raw, boneless, skinless chicken breasts (about 8 oz. each) 1 (15 ounce) […]
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Roasted Chicken Thighs Served With Mushroom Sauce

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PrintPrime Rib Hash Serve with poached eggs on top and green hot sauce such as El Pato Salsa Jalapeno.IngredientsLeft Over Prime Rib – Trimmed of Fat […]
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Vietnamese Style Grilled Five Spice Chicken

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It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that it can be removed in a single piece. I think this is why I am especially in awe of Vietnamese chefs. I’m not exactly sure how they do it, but somehow they’re able to keep their grilled chicken juicy and moist inside, but with a crisp exterior reminiscent of deep-fried chicken skin. While I’ve yet to master this elusive technique, with this fairly simple preparation the delicious results were worth the potential for failure.
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