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Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins

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Ingredients 1 1/4 cups uncooked wild rice 2 1/2 cups water 6-8 mini pumpkins 2 tablespoons olive oil 3/4 pound brussels sprouts halved and then shredded about 2 cups 2 tablespoons fresh thyme chopped 1 cup raw pecans chopped 1/4 cup apple cider 1 cup dried cranberries salt + pepper to taste 1 cup manchego cheese shredded (optional) Instructions In a large saucepot, bring the water to a boil, add the wild rice. Cover and cook over … Read more

One-Pan Sriracha Chicken and Veggies Recipe

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Ingredients 4 skin-on chicken thighs salt and ground black pepper to taste ¼ cup butter, divided ½ red onion, sliced 8 cloves garlic, minced 4 baby red potatoes, quartered 1 red bell pepper, diced ⅓ cup sriracha sauce ⅓ cup brown sugar Instructions Preheat oven to 400 degrees F (200 degrees C). Season chicken thighs … Read more

Flank Steak with Black Bean Salsa Recipe

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Ingredients 1/2 cup Zesty Italian Dressing juice from 2 limes, divided 2 beef flank steaks (3 lb.) 1/4 cup Barbecue Sauce, any flavor 1 can (15 oz.) black beans, rinsed 1 pound red pepper, chopped 4 slices Baked Cooked Ham, finely chopped 1 serrano chile, seeded, chopped 1/4 cup finely chopped fresh cilantro Instructions 1-Mix dressing and half the lime juice. Pour over meat in shallow … Read more

Spinach Artichoke Pinwheels Recipe

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Ingredients 1 package Flatout Flatbread regular or light SPINACH ARTICHOKE FILLING 1 package cream cheese softened (8 oz) 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup shredded parmesan cheese 1 packet dry vegetable soup mix 1/4 cup diced pimentos drained 3 green onions chopped 1 package frozen chopped spinach thawed drained & squeezed dry (10 oz) 1 can artichoke hearts water packed, 13-14 oz. Instructions With a mixer on medium, combine cream cheese, mayonnaise … Read more

Pad Thai Recipe

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Ingredients 14 ounces dried rice noodles, (396g) 2 tablespoons fish sauce, (30ml) 4 1/2 teaspoons tamarind paste, (25g) 2 tablespoons palm sugar, (24g) 1 1/2 teaspoons lime juice, (10ml) 1 1/2 teaspoons rice vinegar, (10ml) 2 tablespoons vegetable oil, (30ml) 1 tablespoon minced garlic 1 large egg 4 ounces large shrimp, (120g) peeled and deveined, 16/20 count 1 teaspoon paprika, (2g) 1/3 cup green onion pieces, (13g) 2-inches long 2 tablespoons unsalted roasted peanuts, chopped 1/2 cup bean sprouts, (30g, 1oz) 1 lime, cut into wedges Instructions Heat a large pot of water until it becomes lukewarm … Read more