SPICY OAT CRUSTED CHICKEN WITH SUNSHINE SALSA
FOR THE SUNSHINE SALSA:
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections
FOR THE CHICKEN:
2 tablespoons canola oil
1 tablespoon soft margarine or butter, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1- 1/2 cups quick oats, uncooked
1 egg, lightly beaten
1 tablespoon water
4 boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro (optional)
Make the salsa: In a small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.
Heat oven to 375 degrees. In a flat, shallow dish, stir together oil, melted margarine or butter, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
In a second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.
Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.
SOUTHERN SHRIMP AND OATMEAL
1 1/2 cups water
1 1/2 cups fat-free, low-sodium chicken broth
3/4 teaspoon sea salt
1 cup steel cut oats
1 cup shredded Colby Jack cheese
2 tablespoons butter, divided
3/4 teaspoon hot sauce, divided
1/2 cup cubed or sliced andouille sausage
1 tablespoon vegetable oil
1 pound large Gulf Shrimp, peeled and deveined
2 tablespoons Wondra flour
1 cup sliced mushrooms
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons chopped green onion
1/4 cup chopped tomato
Bring water, chicken broth and sea salt to a boil in a medium saucepan; gradually whisk in oats. Reduce heat, and simmer, covered, stirring occasionally, 20 minutes or until thickened. Stir in cheese, 1 tablespoon butter and1/4 teaspoon hot sauce. Keep warm.
Cook sausage in hot oil in a large skillet 5 to 7 minutes or until crisp. Drain on paper towels, reserving drippings in skillet. Set sausage aside.
Toss shrimp with flour. Saute shrimp in hot drippings 1 minute. Add reserved sausage, mushrooms, garlic and cook 1 minute. Stir in lemon juice, 1/2 teaspoon hot sauce, thyme, green onion and tomato, stirring to loosen any browned bits from bottom of skillet. Remove from heat and stir in 1 tablespoon butter.
Serve shrimp mixture over hot oatmeal.
THREE PEPPER OAT PILAF
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped mushrooms
1/2 cup sliced green onions
2 garlic cloves, minced
1 tablespoons olive oil
1 3/4 cups old-fashioned rolled oats, uncooked
2 egg whites or 1 egg, lightly beaten
3/4 cup chicken broth
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
In a 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Serve immediately.
BROCCOLI-CHEDDAR OVEN RISOTTO
4 cups low-sodium chicken broth
1 bunch broccoli, cut into small florets
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 3/4 cups steel-cut oats
1/4 cup dry white wine
Freshly ground pepper
1 cup grated sharp cheddar cheese (about 4 ounces)
Preheat oven to 425 degrees. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with olive oil on a rimmed baking sheet.
Melt 2 tablespoons of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the oats and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil.
Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the oatmeal and broccoli once halfway through cooking until most of the liquid has been absorbed into the oatmeal and the broccoli is tender, 20 to 25 minutes.
Remove the oatmeal and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the oatmeal and stir until creamy (add a little more hot water to loosen, if necessary).
Stir in broccoli and serve.
SAVORY PORRIDGE WITH BACON, CHEDDAR, FRESH TOMATOES, AND CHIVES
8 slices bacon
1/2 cup whole milk
1/4 cup water
1 1/2 cups chicken stock
1/2 cup steel-cut oats
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish
Salt and fresh place pepper to taste
1 heaping cup grape or cherry tomatoes, halved
Cayenne pepper sauce (optional)
In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until browned and crisp, about 5 to 8 minutes. Set aside on a paper towel.
While bacon is cooking, bring milk, water and stock just to a boil in a medium saucepan over high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30 minutes, until liquid is absorbed and oats are tender and cooked through. Stir in cheddar, chives, salt and pepper and taste for seasoning. Just before serving, crumble bacon and stir into oatmeal. Top with cherry tomatoes and extra chives and serve cayenne pepper sauce on the side.
SAVORY OATMEAL AND SOFT-COOKED EGG
1 cup water or chicken broth
1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallions
2 slices of cooked bacon (optional)
In a small saucepan, bring 1 cup water (or chicken broth) to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes.
Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, scallions and bacon (if using).
MASHED POTATO RECIPES
JOEL ROBUCHON-STYLE POMMES PUREE
2 pounds Yukon Gold potatoes
1 tablespoon salt
3/4 to 1 cup whole milk
2 sticks unsalted butter, diced and kept well chilled until used
Salt and pepper, to taste
Put the potatoes in a saucepan, cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes.
Drain the potatoes and peel them. Put them through a food mill fitted with its finest disk. Return milled potatoes to a saucepan. Place pan over medium heat and turn with a spatula to dry out the moisture in the potatoes.
In a small saucepan, add the milk and bring to a boil.
Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring vigorously until potatoes are creamy. Pour in a cup of the hot milk and stir until absorbed. Add up to 1 cup additional hot milk until it has been absorbed and finished potatoes are smooth and silky. Turn off the heat and season with salt and pepper.
ALTON BROWNS CREAMY MASHED POTATOES
2 pounds Yukon Gold potatoes
1/2 cup heavy cream
4 ounces (1 stick) unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Serves four to six.
Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill, fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.
CLASSIC MASHED POTATOES
2 pounds russet potatoes
8 tablespoons unsalted butter, melted
1 cup half-and-half, warmed
Salt and pepper, to taste
Place potatoes in a large saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender and a paring knife can be slipped in and out of potatoes with little resistance, 20 to 30 minutes. Drain.
Set ricer or food mill over now-empty saucepan. Using a pot holder to hold potatoes and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.
Stir in butter until incorporated. Gently whisk in half-and-half, add 1 1/2 teaspoons salt and season with pepper to taste. Serve.
SLOPPY JOE RECIPES
TRADITIONAL SLOPPY JOES
1 pound lean (at least 80 percent) ground beef
1 medium onion, chopped ( 1/2 cup)
1/2 cup chopped celery
1 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/8 teaspoon pepper
6 burger buns, split
In 10-inch skillet, cook beef, onions and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is done. Drain.
Stir in remaining ingredients except buns. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Spoon into buns.
ASIAN SLOPPY JOE SLIDERS
2 tablespoons canola oil
2 medium red onions, finely chopped
1 cup finely chopped celery
3 tablespoons sambal oelek or other Asian chile sauce
2 1/2 tablespoons minced garlic
1 tablespoon peeled, minced fresh ginger
Freshly ground black pepper
1 pound ground chicken thighs
1 pound ground pork
1 cup hoisin sauce
1 cup drained canned diced tomatoes
1/2 cup fresh lime juice
20 brioche dinner rolls, split and toasted
Shredded iceberg lettuce and spicy pickles, for serving
Makes 20 sliders.
In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chili sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Spoon about1/4 cup of sloppy-Joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.
Sloppy-Joe filling can be refrigerated for up to 3 days; reheat gently before serving.
LOADED SRIRACHA BBQ SLOPPY JOE FRIES
1 pound ground beef
1 green bell pepper, seeded and diced
1/2 medium onion, diced
1 cup ketchup
2 teaspoons sriracha
1 tablespoon soy sauce
2 teaspoons teriyaki sauce
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1 tablespoon vinegar
24-ounce package waffle cut fries
1 cup shredded cheddar cheese
3 green onions, sliced
Serves six to eight.
Cook ground beef in skillet over medium heat. Drain. Reserve 1 tablespoon pan drippings. Cook bell pepper and onion in reserved pan drippings until softened, about 5 minutes. Return ground beef to pan.
Add remaining ingredients except cheese and green onions. Mix well. Reduce heat to low and simmer for 30 minutes.
While sauce is simmering, cook fries according to package instructions. You want them crispy so they wont get soggy underneath the sauce.
Turn oven to broil.
Spoon sloppy-Joe mixture over top of cooked french fries. Sprinkle with cheese. Broil just until cheese is melted. Sprinkle green onions on top. Serve with additional sriracha sauce, if desired.
SLOPPY JOE PIE
1 Pillsbury refrigerated pie crust, softened as directed on box
1 1/2 pound bulk turkey or pork sausage
1 medium onion, chopped ( 1/2 cup)
1 cup frozen corn, thawed
1 cup chunky-style salsa
1/2 cup chili sauce
2 tablespoons packed brown sugar
4 1/2 ounce can chopped green chiles
2 tablespoons chopped fresh cilantro, if desired
Heat oven to 450 degrees. Unroll pie crust on ungreased cookie sheet. With sharp knife, cut into a circle to fit the top of the pie pan. Cut out squares for a checkerboard pattern. If desired, place cutouts on crust to decorate, securing each with small amount of water.
Bake 9 to 11 minutes or until crust is light golden brown.
Meanwhile, in 10-inch skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.
Stir cilantro into sausage mixture. Carefully place warm baked crust over turkey mixture in skillet.
VEGGIE SLOPPY JOES
1 tablespoon olive oil
1 medium onion, diced
1/2 cup diced carrots
1 cup trimmed and diced mushrooms
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3 cups canned black beans, drained and rinsed
1 cup prepared tomato sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and pepper
6 whole-wheat hamburger buns
1/2 cup shredded cheddar or Monterey jack cheese
Heat olive oil in a large frying pan over medium heat. Add onion and carrots and saute until they begin to soften, about 5 minutes. Add mushrooms, cumin, and paprika. Stir everything together and allow mushrooms to soften, 2 to 3 minutes.
Add beans, tomato sauce, vinegar, mustard and syrup, and allow to simmer and thicken for about 15 minutes. Taste and add salt and pepper if you like.
Toast hamburger buns (to make Joes a bit less sloppy).
Spoon a generous amount of bean mixture onto the bottom half of each bun and sprinkle with a good pinch of shredded cheese. Put hamburger lid on top and serve.
VENISON SLOPPY JOES
3 tablespoons olive oil
4 pounds venison meat from the leg, shoulder, and/or shank, cut into 1-inch cubes
2 cups small-diced red onion
4 garlic cloves, minced
1 tablespoon chipotle powder
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons tomato paste
750-milliliter bottle dry red wine
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 tablespoons sriracha sauce
1/2 cup packed light brown sugar
24-ounce can crushed San Marzano tomatoes, with their juice
1/4 cup chopped fresh oregano
1 tablespoon granulated sugar
10 to 12 soft buns
Serves 10 to 12.
Put a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.
Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the chipotle powder, cayenne, paprika, cumin, coriander, cinnamon and allspice and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.
Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon.
Once it has reduced by half, about 5 minutes, add the vinegar, Dijon, sriracha and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.
Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy-Joe consistency! Serve on buns.