Pimiento Cheese-Stuffed Fried Chicken

Metric

4 boneless skinless chicken breasts1 teaspoon salt 1/2 teaspoon pepper 1/2 cup milk 1 large egg 1 1/2-2 cups Japanese-style bread crumbs (panko) vegetable oil1 1/3 cups pimento cheeseGarnish chopped fresh chives Directions:1 Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper.2 Whisk together 1/2 cup milk and egg.3 Dip chicken in milk mixture, and dredge in breadcrumbs.4 Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat.5 Cook chicken in hot oil about 10 minutes on each side or until done.6 Transfer chicken to a baking sheet.7 Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket.8 Spoon 1/3 cup Pimiento Cheese into each pocket.9 Bake at 350° for 2 to 3 minutes or until cheese is melted.10 Garnish, if desired, and serve immediately..ob_empty

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Budget Bytes' Vegan Red Beans and Rice

Metric

2 tablespoons olive oil1 medium yellow onion 1 medium bell pepper 4 stalks celery4 garlic cloves1 lb dry red beans6 cups vegetable broth1 teaspoon thyme 1 teaspoon oregano 1 whole bay leaf 1/2 tablespoon smoked paprika freshly cracked pepper (10-15 cranks of a mill)1 pinch cayenne pepper 6 cups cooked rice1 bunch green onion, sliced Directions:1 The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night. (You could probably skip this step if you just buy canned beans).2 When you’re ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).3 Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.4 Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.5 After two hours (or longer if desired) the beans should be soft and tender. (This time may be reduced if using canned) Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.6 To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired..ob_empty

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Pimiento Cheese Sandwiches

Metric

8 ounces neufchatel cheese, softened2 cups shredded colby cheese (8 ounces) or 2 cups longhorn cheese4 ounces jarred diced pimentos, drained3 tablespoons pickle juice1 dash garlic powder 24 inches whole wheat pita pocket bread1 leaf Lettuce Directions:1 Combine cheese, mixing well.2 Add next 3 ingredients, mixing well.3 Cover and chill at least 1 hour.4 Cut pocket bread rounds in half; line each half with lettuce, and fill with 1/4 cup cheese mixture..ob_empty

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Pickled Red Onions

Metric

1 large red onion, halved through core, thinly sliced crosswise 1/2 cup sugar 1/2 cup white wine vinegar 1 1/2 teaspoons coarse kosher salt1 1/2 teaspoons whole black peppercorns1/2 cinnamon stick Directions:1 Place onion slices in medium bowl.2 Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.3 Cover; cool to room temperature.4 Chill overnight.5 DO AHEAD: Can be made 3 weeks ahead. Keep chilled.6 Drain before serving..ob_empty

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Budget Bytes' Spinach Lasagna Roll Ups

Metric

1 lb lasagna noodle15 ounces ricotta cheese1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1 large egg 10 ounces frozen spinach2 1/2 cups marinara sauce to taste salt and pepper as needed nonstick cooking sprayDirections:1 Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.2 While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.3 When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.4 On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.5 Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.6 Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate..ob_empty

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Peruvian Shrimp-And-Corn Chowder

Metric

3 tablespoons cooking oil1 lb unpeeled medium shrimp 3 teaspoons salt1 onion, chopped 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1 dash Tabasco sauce 1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch cubes (about 1 1/2 pounds)1/2 small head green cabbage, chopped (about 1 1/4 pounds)1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2)4 ears corn, halved2 quarts water1 cup heavy cream 1 cup frozen peas(optional)Directions:1 In a large pot, heat the oil over moderate heat.2 Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.3 Remove with a slotted spoon.4 When the shrimp are cool enough to handle, peel them and set aside.5 Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.6 Cook, stirring occasionally, until the onion is translucent, about 5 minutes.7 Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.8 Cover and bring to a boil.9 Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.10 Add the cream and simmer for 10 minutes.11 Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using.12 Cook until the shrimp are just heated through, about 2 minutes..ob_empty

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Budget Bytes' Dragon Noodles

Metric

4 ounces lo mein noodles2 tablespoons butter1/4 teaspoon crushed red pepper flakes 1 large egg 1 tablespoon brown sugar 1 tablespoon soy sauce 1 tablespoon hot sauce (sriracha rooster sauce)(optional)1 handful fresh cilantro 1 sliced green onion Directions:1 Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).2 While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.3 In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.4 When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves (whole) on top and serve!.ob_empty

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