Blue Cheese and Brie Nachos With Mushrooms and Spinach

Special equipment: 13- by 9-inch pan

Ingredients

serves Makes one 13- by 9-inch pan, active time 10 minutes, total time 30 minutes

• 10 ounce bag tortilla chips
• 3 tablespoons olive oil
• 8 ounces white mushrooms, sliced into 1/4-inch slices
• Kosher salt and freshly ground black pepper
• 2 cups (about 2 ounces) baby spinach, chopped
• 10 ounces brie, sliced
• 2 ounces blue cheese, crumbled
• 1 small red onion, sliced thin

Procedures

1. Adjust oven rack to middle position and preheat to 375°F. Spread chips into 13- by 9-inch baking dish.
2. Heat oil in small saucepan over medium heat until shimmering. Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook, stirring, until mushrooms are just beginning to soften, about 2 minutes; set aside. toss chopped spinach with remaining tablespoon olive oil and season with salt and pepper.
3. Scatter spinach over chips. Lay strips of brie over spinach and chips. Scatter mushrooms, blue cheese, and onion over the top. Bake until brie is just melted, about 20 minutes. Serve immediately.
   
   Source : seriouseats.com

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Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Serves 6

For the salad and toppings:
1 tablespoon olive oil
1 large onion, diced
Salt
1/2 cup red quinoa
1 small clove garlic, smashed
1 bunch lacinato kale (3/4 to 1 pound, with stems)
1/2 heaping cup whole dates
1/2 cup roasted salted whole almonds

For the dressing:
1 clementine or mandarin orange, juiced
1/2 lime, juiced
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.) 

Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork. 

While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.

Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more. 

Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. 

Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired. 

This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.

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Crispy Indian-Style Simmered Goat Chops

 

Ingredients

serves Serves 2 to 3, active time 1 hour 10 minutes, total time 1 hour 10 mins

• 2 pounds goat or lamb chops, cut into individual chops
• Kosher salt and freshly ground black pepper
• 1 teaspoon turmeric powder
• 4 tablespoon vegetable oil (divided)
• 1 medium onion finely sliced (about 1 1/4 cups)
• 4 cloves garlic finely chopped (about 4 teaspoons)
• 1 inch piece ginger finely chopped
• 3 green Serrano peppers slit lengthwise
• 4 whole black peppercorns
• 2 whole cloves
• 1 bay leaf
• 1 egg, beaten
• 1 cup fresh breadcrumbs
• 1 recipe green chutney

Procedures

1. Season chops generously with salt, pepper, and turmeric. Set aside. In a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat until shimmering. Add onion, garlic, ginger, and Serrano peppers and cook, stirring often, untill fragrant and softened but not browned, about 5 minutes. Add the whole peppercorns, cloves, and bay leaf and stir until fragrant, about 2 minutes longer. Add the goat and cook in the spice mixture until lightly browned, about 5 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover, and simmer until cooked through, about 15 minutes.
2. Place egg and breadcrumbs in two separate shallow bowls. Heat remaining 3 tablespoons oil a large non-stick skillet on medium heat until shimmering. Dip the entire chop in the beaten egg and dredge in the breadcrumbs. Fit as many as can fit into an even layer in the skillet and fry, turning over once, until the crumbs are golden brown and crisp. Serve hot with green chutney.
   
   Source : seriouseats.com

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Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

 Serves 4

4 cups water (or a mix of water and milk)
1 cup polenta or cornmeal
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
2 links chicken sausage, any kind, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs (or 1 per person)

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.
Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Source : thekitchn.com

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For the Lovers of Divergent

I think that the Divergent series has to be one of my favorite. If you love it as much as I do, read some of these titles.

 

You can also download this file from my Teachers Pay Teachers store for FREE!

http://www.teacherspayteachers.com/Product/What-to-Read-Next-if-you-Liked-DIVERGENT-948407

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Chicken, Broccoli & Cheese Skillet Meal

 

 Ingredients

2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes

2 teaspoons

vegetable oil

1 1⁄2 cups

or more chopped broccoli, fresh or frozen

1 can

(14 1/2 ounces) low sodium chicken broth

1 can

(14 1/2 ounces) low sodium cream of chicken soup

1 teaspoon

pepper

2 cloves

garlic, or 1/4 teaspoon garlic powder

2 cups

small shell pasta, uncooked

1 cup

(4 ounces) cheddar cheese, shredded

Directions

1. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
2. Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
3. Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
4. Stir occasionally to prevent sticking.
5. Check near the end of cooking and add a small amount of water, if needed.
6. Add cheese during last two minutes.
7. Refrigerate leftovers within 2 hours.

Notes

Use whole wheat pasta when available.

Source: foodhero.org

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Crockpot Ranch Porkchops

Ingredients

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix


Directions

In crockpot layer porkchops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. This is a favorite at my house. The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes :)

Source : www.keyingredient.com

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Tortilla Soup With Chicken and Avocado

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1 ½ tablespoons olive oil
• 1 onion diced (about 1 cup)
• 1 poblano chili, seeded and finely diced (about ½ cup)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced or grated with a microplane
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 chipotle chilis in adobo, finely chopped, with 1 teaspoon of the sauce
• 1 (28-oz) can strained tomatoes
• 4 cups homemade or store-bought low sodium chicken stock
• 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)
• 1 cup frozen corn kernels
• Crispy tortilla strips or chips, for topping (see note above)
• ½ cup Queso fresco or feta cheese, crumbled
• 1 avocado, sliced
• Fresh cilantro leaves, for serving
• 1 lime, cut into 8 wedges, for serving

Procedures

1. Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chili with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chili and sauce and mix until fragrant, about 30 seconds more.
2. Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.
3. Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.

Source :
seriouseats.com

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