Ingredients 4 skinless, boneless chicken breast halves cayenne pepper, or to taste salt and ground black pepper to taste all-purpose flour for dredging 2 tablespoons olive oil 1 tablespoon capers, drained 1/2 cup white wine 1/4 cup fresh lemon juice 1/4 cup water 3 tablespoons cold unsalted butter, cut in 1/4-inch slices 2 tablespoons fresh … Read more
Ingredients 4 tablespoons olive oil 2 cloves garlic, minced 2 medium zucchini, cut into noodles with a spiralizer 12 zucchini blossoms, pistils removed, cut into strips 1/2 cup canned chickpeas, drained and rinsed salt 6 fresh basil leaves, cut into strips, or to taste Instructions Heat olive oil in a large skillet over low heat … Read more
Ingredients 3 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch chunks 4 hard-cooked eggs, divided 3 green onions, thinly sliced 1 stalk celery, chopped 6 radishes, thinly sliced 2 Tbsp. CLAUSSEN Sweet Pickle Relish 3/4 cup MIRACLE WHIP Dressing 1 Tbsp. white wine vinegar 1/2 tsp. paprika Instructions 1-Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer … Read more
Ingredients 1 pkg. (32 oz.) ORE-IDA TATER TOTS 1 container (8 oz.) BREAKSTONE’S or KNUDSEN Sour Cream 1/4 cup KRAFT Classic Ranch Dressing 3 Tbsp. chopped fresh chives, divided 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese 4 slices OSCAR MAYER Bacon, cooked, crumbled Instructions 1-Heat oven to 425ºF. 2-Bake TATER TOTS as directed on package. 3-Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. … Read more
Ingredients 1 egg 2 tablespoons prepared yellow mustard 1/2 teaspoon salt 1 1/2 cups instant mashed potato flakes 1/4 cup oil for frying 4 (6 ounce) fillets sole Instructions In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. Heat oil in a large … Read more