Recipes

Spanish Pork Chops with Rice Vermicelli

Spanish Pork Chops with Rice Vermicelli

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons oil
  • 4 pork chops
  • 2 tablespoons butter
  • 6.8- ounce package Spanish-flavored rice vermicelli mix
  • 14-1/2 ounce can Mexican-style stewed tomatoes
  • 1-1/2 cups water

Garnish:

Instructions

  • Heat oil in a large skillet over medium heat.
  • Cook pork chops in oil until browned on both sides, about 6 minutes; remove from skillet and keep warm.
  • Melt butter in the same skillet; add rice mix to the butter.
  • Cook and stir until the rice mix is lightly golden.
  • Stir in tomatoes with juice and water.
  • Add pork chops to the skillet and bring to a boil.
  • Reduce heat to low; cover and cook for 20 to 30 minutes, until liquid is absorbed and pork chops are no longer pink in the center.
  • Garnish with sour cream and cilantro.
  • Serve this delightful Pork Chops Olé over Spanish-style rice vermicelli.

Nutrition values

Calories: 520 kcal | koolhydraten: 46 g | Eiwitten: 23 g | Vet: 26 g | Suiker: 3 g
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Course; Pasta / Pork

Easy Swiss Steak

Easy Swiss Steak

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • Season steak on all sides with garlic powder, salt, and pepper.
  • Place flour in a shallow bowl; dredge steak in flour until evenly coated.
  • Heat oil in a Dutch oven over medium heat.
  • Cook steak until browned on all sides.
  • Reduce heat to low; add remaining ingredients.
  • Cook, covered, for 1-1/2 hours, or until steak is tender and cooked through, adding more water to cover steak if needed.

Notes & Wine Advice

Enjoy this super-simple Swiss steak that’s tender and full of flavor.
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Course; Beef / Main Course
Cuisine; European / Switzerland

Rosemary Chicken with Tomatoes and Peppers

Rosemary Chicken with Tomatoes and Peppers

Couverts5
Preparation 50 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a skillet over medium heat.
  • Sauté chicken in oil until golden, about 5 minutes; drain.
  • Add broth, wine or broth, garlic, salt, and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes.
  • Add tomatoes, peppers, and mushrooms.
  • Simmer, covered, for 15 minutes, or until chicken is cooked through.
  • Transfer chicken to a serving dish and keep warm.
  • In a small bowl, combine cornstarch, water, and rosemary; stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Serve chicken over noodles or rice; spoon sauce over chicken.

Notes & Wine Advice


Enjoy this delicious rosemary-infused chicken with tomatoes and peppers.

Nutrition values

Calories: 350 kcal | koolhydraten: 16 g | Eiwitten: 28 g | Vet: 18 g | Suiker: 6 g
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Course; Chicken / Main Course

Sweet and Tangy Cola-Glazed Chicken

Sweet and Tangy Cola-Glazed Chicken

Couverts4
Preparation 1 hour
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add chicken to the oil, sprinkle with salt and pepper, and brown on both sides.
  • Pour enough cola into the skillet to cover the chicken.
  • Slowly add enough catsup to the skillet until the mixture reaches the desired thickness.
  • Cover and cook over medium heat for about 45 minutes, adding remaining cola and catsup a little at a time every 10 to 15 minutes until chicken juices run clear.

Notes & Wine Advice


Serve this sweet and tangy cola-glazed chicken for a delicious meal.

Nutrition values

Calories: 380 kcal | koolhydraten: 38 g | Eiwitten: 30 g | Vet: 12 g | Suiker: 28 g
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Course; Chicken / Main Course

Vibrant Chicken and Seafood Paella

Vibrant Chicken and Seafood Paella

Couverts8
Preparation 2 hours
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet over medium heat, combine chicken pieces, onions, celery, carrots, salt, pepper, and water.
  • Bring to a boil; reduce heat, cover, and simmer for one hour.
  • Remove vegetables and chicken, reserving 6 cups of broth.
  • Dice chicken and set aside, discarding bones.
  • In the same skillet over medium heat, cook and stir rice and garlic in oil until golden.
  • Add reserved chicken, reserved broth, peas, pimentos, oregano, and saffron or turmeric.
  • Cover and cook over low heat for 15 minutes.
  • Add shrimp and clams; cover and cook for another 10 minutes, or until shrimp are pink and clams have opened.
  • Serve this vibrant chicken and seafood paella for a picture-perfect meal.

Nutrition values

Calories: 550 kcal | koolhydraten: 52 g | Eiwitten: 35 g | Vet: 20 g | Suiker: 4 g
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Course; Chicken / Fish
Cuisine; European / Spain

Fluffy Chicken & Dumplings

Fluffy Chicken & Dumplings

Couverts6
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • Heat oil in a Dutch oven over medium-high heat.
  • Sauté celery, carrots, and onion in oil for about 7 minutes, until crisp-tender.
  • Add chicken broth, cream of chicken soup, and pepper to the Dutch oven; bring to a boil.
  • Reduce heat to low; stir in cubed chicken and bring to a simmer.
  • In a separate bowl, stir together biscuit baking mix and milk.
  • Drop the batter by tablespoonfuls into the simmering broth.
  • Cover and cook over low heat for 15 minutes without lifting the lid.
  • Serve the fluffy chicken and dumplings for a comforting meal.

Nutrition values

Calories: 320 kcal | koolhydraten: 26 g | Eiwitten: 20 g | Vet: 15 g | Suiker: 3 g
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Course; Chicken

Spinach & Provolone-Stuffed Chicken Rolls

Spinach & Provolone-Stuffed Chicken Rolls

Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Pound chicken breasts flat and sprinkle with pepper.
  • Place one slice of prosciutto on top of each chicken breast.
  • Spread spinach evenly over prosciutto and sprinkle with Parmesan cheese.
  • Top each chicken breast with a slice of provolone cheese and roll up, starting at the tapered end.
  • Secure each roll with a toothpick.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook the rolls in oil, turning once, until golden on both sides, about 8 minutes.
  • Add chicken broth to the skillet and bring it to a boil.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes, or until the chicken is no longer pink in the center.
  • Transfer the stuffed chicken rolls to a serving plate and keep them warm.
  • Increase heat to high; cook until the liquid in the skillet is thickened.
  • Drizzle the sauce over the stuffed chicken rolls.
  • Serve these delicious spinach and provolone-stuffed chicken rolls.

Nutrition values

Calories: 280 kcal | koolhydraten: 5 g | Eiwitten: 35 g | Vet: 12 g | Suiker: 1 g
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Course; Chicken / Main Course

Savory Onion-Infused Cube Steaks

Savory Onion-Infused Cube Steaks

Couverts4
Preparation 1 hour 15 minutes
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

  • 15- ounce can beef broth
  • Optional: 1/2 cup red wine
  • 1.35- ounce package onion soup mix
  • 1 onion thinly sliced
  • 4 beef cube steaks
  • Pepper to taste
  • 10.75- ounce can cream of onion soup

Instructions

  • In a skillet over medium heat, combine beef broth, red wine (if using), and onion soup mix.
  • Mix well.
  • Add thinly sliced onion and beef cube steaks to the skillet.
  • Sprinkle with pepper to taste.
  • Reduce heat to low, cover, and simmer for 30 minutes.
  • Turn the cube steaks over, cover, and simmer for an additional 30 minutes.
  • Remove the cube steaks to a plate.
  • Stir cream of onion soup into the mixture in the skillet.
  • Return the cube steaks to the skillet, ensuring each steak is coated with the savory onion gravy.
  • Cover and simmer over low heat for 15 minutes.
  • Serve the flavorful onion-infused cube steaks.

Nutrition values

Calories: 350 kcal | koolhydraten: 15 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 2 g
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Course; Beef / Main Course

Quick Coq au Vin-Inspired Chicken with Vegetables

Quick Coq au Vin-Inspired Chicken with Vegetables

Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine flour, salt, and pepper in a bowl.
  • In a separate bowl, whisk together water and 2 tablespoons of the flour mixture; set aside.
  • Toss the chicken in the remaining flour mixture.
  • Heat one tablespoon of oil in a skillet over medium heat.
  • Cook the chicken until golden on both sides, about 10 minutes.
  • Remove the chicken and keep it warm.
  • Add the remaining oil to the pan.
  • Cook mushrooms, carrots, and rosemary until the vegetables are softened.
  • Add chicken broth, red wine or grape juice, and tomato paste to the skillet; bring to a simmer.
  • Return the chicken to the skillet; cover and simmer until the chicken is cooked through.
  • Transfer the chicken and vegetables to a serving plate.
  • Increase the heat to medium-high.
  • Stir the water mixture into the skillet; cook until the sauce thickens.
  • Top the chicken mixture with the sauce and garnish with chopped parsley.
  • Serve the quick Coq au Vin-inspired chicken with vegetables.

Nutrition values

Calories: 320 kcal | koolhydraten: 18 g | Eiwitten: 25 g | Vet: 15 g | Suiker: 5 g
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Course; Chicken / Main Course

Creamy Pumpkin Soup with Shredded Beef

Creamy Pumpkin Soup with Shredded Beef

Couverts6
including simmering time 2 hours
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a Dutch oven over medium heat.
  • Brown the beef short ribs in the oil; then drain any excess fat.
  • Stir in water and bring to a boil.
  • Reduce heat and simmer, covered, for one hour.
  • Remove short ribs from the Dutch oven, cut off the meat, and shred it.
  • Set the shredded beef aside.
  • Stir pumpkin, baking potato, carrot, onion, salt, and pepper into the Dutch oven.
  • Simmer, covered, for an additional 45 minutes.
  • Pour half of the soup into a blender and process until smooth.
  • Repeat with the remaining soup.
  • Stir in the reserved shredded beef.
  • Return the soup to the Dutch oven and heat through before serving.

Notes & Wine Advice


Serve the creamy pumpkin soup with shredded beef to enjoy its comforting flavors.

Nutrition values

Calories: 250 kcal | koolhydraten: 20 g | Eiwitten: 15 g | Vet: 12 g | Suiker: 4 g
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Course; Beef / Soup