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Black Bean Quinoa Salad

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In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.

In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.

Refrigerate before serving.

Mediterranean Shrimp Pasta

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Boil a large pot of water and cook pasta al dente.

Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.

Mom's Minestrone

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In a large pot, brown the sausage. Add the celery and onion and cook until onion becomes soft and translucent. Add the garlic and cook until fragrant. Add the broths, tomatoes, beans and spices, then simmer.

Meanwhile, cook the pasta as directed on the package.

Dish your bowl in the following order: spinach, noodles, then the Minestrone Soup. Top with Parmesan cheese.

 

Chicken & Rice

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Preheat oven to 350 degrees.

In a large baking dish, combine the rice, cream of chicken, cream of mushroom, water and onion soup mix.

Stir until well combined. Place chicken halves on top of rice mixture.

Bake for 1 hour or until rice is thoroughly cooked.

Wine Pairing: Pinot Noir or Pinot Grigio

Chicken Crock Pot Philly

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Heat crock pot to low. Add butter to the base. Layer as follows: onions, peppers and sliced chicken on top. Sprinkle in Montreal Steak Seasoning.

Cook for 5 hours or until chicken is cooked through. Serve on sliced hoagie rolls with mayonnaise and two slices of cheese.

 

 

Mu Shu Pork

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Cranberry Sauce

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In a small saucepan, cook cranberries, sugar and water on low until the cranberries start to pop and the skin begins to loosen; about 5 minutes.

Add the chopped apple, the zest and juice of both the lemon and orange. Cook for an additional 15 minutes.

Remove from heat and ladle into a serving dish. Refrigerate and serve chilled.

Quinoa

Melt butter in a saucepan over medium heat. Add the quinoa and toast, stirring occasionally until browned for about 5 minutes.

Stir in the broth and bring to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.

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