Braised Kale

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock
Splash cider vinegar

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.

From Emeril Lagasse

Parmesan Roased Broccoli

 

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• 5 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted (I did this in the toaster on tin foil while watching closely)
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli rom the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Sticky Chicken

• 2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
• 1 cup cornstarch, divided
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons vegetable oil
• ½ cup sugar
• ½ cup low sodium soy sauce
• ½ cup unsweetened pineapple juice
• ⅓ cup vinegar (white distilled or apple cider)
• 4 cloves garlic, minced
• ½ teaspoon cayenne pepper
• ¼ teaspoon dried ginger
• Green onions, chopped, to top
• Rice and broccoli, to serve

1. Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
3. In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
4. Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining ¼ cup of cornstarch and mix it with ¼ cup cold water until a slurry forms. Then, gently mix it into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

Chicken and Wild Rice Casserole

 

• 1 (2.25-oz.) package sliced almonds
• 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
• 1/4 cup butter
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 5 cups chopped cooked chicken
• 2 (10 3/4-oz.) cans cream of mushroom soup

• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups (16 oz.) shredded Cheddar cheese, divided
• 2 cups soft, fresh breadcrumbs 

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

From Southern Living

Baked Meatballs

Baked Meatballs

(2 Tbsp) 1/4 cup instant minced onion
(1/8 tsp) 1/4 tsp minced garlic

Mix above items in (4 oz) 1/3 cup of water.

Beat in:

(8 oz.) 1 can tomato sauce
(2 tbsp) 1/4 cup parsley flakes
(1 tsp) 2 tsp salt
1/4 tbsp pepper
(1 & 1/2) 3 eggs

Add (1 & 1/2) 3 lbs ground chuck and (3/4) 1 & 1/2 cups fine dry breadcrumbs

Form into balls and cover with sauce:

(1/4) 1/2 cup vinegar
(1/2) 1 cup catsup
(1 & 1/2) 3 tbsp Worcestershire sauce
(3) 6 tablespoons sugar

Bake at 350 F for 1 hour