Call me a cheater. Can’t tell you how many times I’ve purchased restaurant food and passed it off as my own. With my WestBend@ Slow Cooker at the ready, I’ve no more excuses.
Enter, my history is long-tied to their philanthropy, feeding the hungry. No company in my knowledge supports the hungry more. So yes, I am brand-loyal. For this wonderful new Log Cabin I’ve stolen from Tyson.
Recipes I LOVE and that are easy to prepare. Anyone can do these, even me!
In the coming weeks I’ll be perusing my address book for great home-cooks who are willing to share their recipes. Are you a cook? Do you have favorites? Sometime we will share the Baker Family’s to-die-for Pimento Cheese.
And my Brother-in-law, Bill Howell’s smoked tenderloins. Maybe even Darren Irby will tell us some of his favorite recipes. The question I have today - will you?
If you would like to submit recipes for this column please email me, firstname.lastname@example.org or log on to DineandDash.online. We will all be waiting.
Until then, my favs from Tyson Foods.
Quick Chicken Pinwheels
12 ounces Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast @we use Tyson's
One and one-third cup coleslaw mix
One-third cup green bell pepper, chopped
Four flour tortillas
One-half cup fat-free cream cheese softened
One-half teaspoon garlic powder
One-fourth teaspoon cayenne pepper, optional
Cut or shred Grilled & Ready Oven Roasted Diced Chicken Breast into small pieces. Combine chicken, coleslaw mix and chopped peppers in a bowl and mix thoroughly.
Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with garlic powder and cayenne pepper.
Top evenly with chicken mixture. Press lightly to flatten. Roll tightly. Wrap each roll in plastic wrap. Refrigerate until ready to serve.
Remove plastic wrap from rolls and cut each into six pieces.
Beef Tenderloin Steaks with Blue Cheese Topping
Four Tenderloins, cut 1-inch thick (about 1-lb.)
Two tablespoons cream cheese
Four teaspoons blue cheese, crumbled
Four teaspoons plain yogurt
Two teaspoons onions, minced
One dash white pepper, ground
One clove garlic halved
one-half teaspoon salt
Two teaspoons fresh parsley, chopped
Preheat broiler. Combine cream cheese, blue cheese, yogurt, minced onion and white pepper in small bowl. Set aside. Rub steaks with garlic.
Place steaks on rack in broiler pan, so the surface of beef is two to three inches from heat. Broil, turning once, 13 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). One to two minutes before steaks are done, spoon cheese mixture evenly over steaks. Broil until cheese is bubbling.
Remove from oven, season with salt; sprinkle with parsley.
Easy Chicken and Potato Soup
Two cups grilled and ready chicken
One tablespoon olive oil
Two medium potatoes, cut into 1" cubes
Four medium carrots, cut into 1/4" slices
Three celery stalks, cut into 1/2" slices
One medium yellow onion, chopped
Five cups low-sodium chicken broth
One cup fresh parsley, chopped
Coat the bottom of a soup pot or Dutch oven with olive oil and place over medium heat. Once the oil is hot add the potatoes and cook, stirring occasionally for about 5 minutes. Add the carrot, celery, and onion. Cook, stirring occasionally until the onions are translucent and the potatoes and carrots are easily pierced with a fork.
Stir in the Grilled & Ready chicken and cook just until the chicken is heated through.
Add the chicken stock and increase the heat to high. Bring the soup to a boil, stir in the fresh parsley and remove from the heat.