1/2 lb. mild Italian sausage links, sliced in 1″ pieces
1 T. bacon grease
1 T. butter
3-4 C. chopped cabbage
1/2 C. onion, chopped
1 large apple, chopped (doesn’t matter what kind)
good pinch red pepper flakes
1 T. brown sugar
salt and pepper to taste
Heat the bacon grease in a skillet over med. high heat. Add in the sausage and cook, stirring occasionally until the sausage is browned and cooked through. Remove the sausage to a plate and then drain off all but 1 T. of the grease.
Reduce the heat to medium and add the 1 T. of butter to the pan. Add the cabbage, onion, apple, and red pepper flakes. Cook for 5 minutes then add in the brown sugar, stirring to combine. Continue cooking for 7-8 more minutes until the cabbage is wilted and the apple and cabbage begin to take on some color.
Add the sausage back to the skillet and cook a few more minutes to warm the sausage back up. Season, to taste, with salt and pepper before serving. (2-3 servings) Thanks to Janet’s Appalachian Kitchen
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A handy and delicious twist on the traditional Chicken Cordon Bleu! These sliders have all the same flavors, but they are easier to make than chicken cordon bleu – plus they’re incredibly delicious!PREP TIME10 minutesCOOK TIME18 minutesTOTAL TIME28 minutesReport this ad
*see notes* If the chicken fingers are raw, precook them according to the package instructions.
Slice the tray buns in half, horizontally
Mix the butter, parsley, thyme, and garlic together. Melt.
Dab the butter on top of the chicken fingers to add more flavor before baking. Also, dab the butter on the surface of the bottom tray buns.
Lay the cooked chicken fingers on the bottom layer of the tray buns.
Add 4 slices of cheese to cover the fingers
Add the deli ham slices
Cover the ham with the remaining cheese slices
Place the top of the tray buns on top of the cheese slices
Using the remaining butter mixture, brush the tops of the buns
Roast in the oven for 15 – 20 minutes, until the tops are nice and golden brown, and the cheese is nicely melted.
Let rest a few minutes after removing from the oven and be careful as the cheese is extremely hot!
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The chicken fingers I purchased were raw and required cooking before I could use them in the sliders. It’s best to precook them if they are raw so that you can be sure the chicken has been fully cooked through.
If you purchase already cooked fingers that need only to be warmed, then skip step 2.
In a medium bowl whisk the egg and stir in the milk.
Trim any fat away from chicken and cut chicken into bite size pieces.
Place chicken in milk mixture and cover; let it marinate for 2-4 hours in the fridge. This will make the chicken very nice and tender.
In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper.
Seal and shake to combine.
Place about 2 inches of oil in a medium deep pot.
Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don’t have a thermometer, test the oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.
Using a fork or tongs, remove cut chicken from milk mixture and place in the flour mixture.
Seal and shake until nuggets are completely coated.
Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white, about 1 minute each side. Always double check to see if any chicken you make is cooked through. Just make a tiny cut to see if it’s pink.
Remove and drain on a paper towel.
Repeat until all nuggets are cooked.
For the sauce, combine all ingredients; mix till smooth.
2 slices country white bread, crust removed if desired, torn into pieces
2 cups “no-chicken” broth (see Tips) or reduced-sodium chicken broth
1 cup chopped honeydew melon
1/2 cup sliced blanched almonds, lightly toasted (see Tips), divided
1 small clove garlic, halved
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
¾ teaspoon salt
Step 1 Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.Advertisement
Step 2 Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
Step 3 at least 2 hours and up to 1 day.
Step 4 Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 1 day. Finish with Step 3 just before serving.
To make White Gazpacho vegetarian, use vegetarian “no-chicken” broth instead of regular vegetable broth for its rich flavor. Look for it with other broths in well-stocked supermarkets.
Toast nuts before using in a recipe for the best flavor. To toast whole nuts (pages 38, 44, 84), spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds (pages 44, 83, 90), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Per Serving: 210 calories; 11.6 g total fat; 1.2 g saturated fat; 541 mg sodium. 345 mg potassium; 23.1 g carbohydrates; 3.1 g fiber; 13 g sugar; 4.9 g protein; 103 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 60 mg calcium; 1 mg iron; 48 mg magnesium; 1 g added sugar; Exchanges:
1 (1-pound) loaf country-style or “peasant” white bread, sliced 1/4″-thick
3 cups heavy cream
6 ounces milk chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1 tablespoon vanilla extract
9 large eggs
2 cups whole milk
1 cup sugar
1 1/4 teaspoons kosher salt
1/2 cup hazelnuts, coarsely chopped
Butter a 13×9″ baking dish. Arrange bread slices in overlapping rows in dish.
Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35–40 minutes longer. Let cool 10 minutes.
Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3–5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
Serve French toast with hot chocolate sauce and toasted hazelnuts.