But today is the day we put fashion aside. You know why. Because it's Friday Foodday!!!!
c/o Dad
Ingredients
8 cups Chicken Stock (see related recipe)
1 cup + 3 Tbsp Bob's Red Mill Organic Medium Grind Cornmeal, divided
2 green onions, chopped finely, divided
4 Tbsp Chipotle Lime Finishing Butter
1 pkg (16 oz) Tex Mex Blend
1/4 cup Food You Feel Good About Fire-Roasted Poblano Peppers
3 1/2 cups cooked chicken from Chicken Stock, shredded
1 pkg (8 oz) Shredded Sharp Cheddar
Directions
Preheat oven to 350 degrees.
1. Add stock to stockpot; bring to rolling boil on MEDIUM-HIGH. Cook 1 hour on low boil, until stock is reduced by half (4 cups total). Reserve 1 cup.
2. Add 3 cups of hot stock to large saucepan on MEDIUM-HIGH heat. Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil. Cook and stir about 5 min, until mixture is smooth and thickened.
3. Fold half the chopped green onions into cornmeal. Remove from heat; let stand while preparing remainder of recipe.
4. Place chipotle finishing butter in an oven-ready skillet; heat on MEDIUM. Stir in 3 Tbsp cornmeal until mixture is bubbling. Raise heat to MEDIUM-HIGH. Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
5. Add Tex Mex blend, peppers, and reserved cup of stock to skillet; stir to combine. Bring to a simmer, 4 min, or until sauce thickens.
6. Turn off heat. Fold chicken and remaining green onions into mixture until well-mixed. Smooth surface evenly.
7. Fold shredded cheddar into cornmeal/onion mixture and spread over Tex-Mex mixture, smoothing over surface, as if frosting a cake.
8. Transfer skillet to oven. Bake 30-35 min, until golden brown on top and edges bubble. Rest 10-15 min for easy scooping.
c/o Stephanie Cooks
Ingredients:
2 thin chicken breasts
1/3 cup panko (or bread crumbs)
1/8 tsp. garlic powder
1 egg
Cooking spray
1/2 cup spinach dip (or any variety you have)
Directions:
1- Heat the oven to 350.
2- In a bowl, beat the egg.
3- On a separate plate combine the panko (or bread crumbs) and garlic powder.
4- Dip the chicken in the egg, then in the breading.
5- Place in a dish that's been sprayed with cooking spray. Lightly cover coated chicken with cooking spray.
6- Bake for 10 minutes.
7- Remove from the oven, top with the spinach dip. Return to the oven- bake until chicken is cooked through and the dip is hot.
c/o AnnieBakes
Ingredients
5 medium sweet potatoes
1/2 cup cranberry sauce
1/2 cup dried cranberries or raisins
2 tablespoons butter, softened
1/2 cup pecan pieces, lightly toasted
Directions
-Preheat oven to 325 degrees. Scrub potatoes; rinse and pat dry. Pierce all over with a fork. Place potatoes on oven rack and bake for 1 hour or until tender.
-Cut each potato in half lengthwise and using a spoon, scoop the pulp from each potato half, leaving a 1/4 inch shell. Place pulp in a mixing bowl, set aside the shells.
-Using a potato masher, mash pulp until smooth. Stir in cranberry sauce, dried cranberries and butter. Spoon mixture into each potato shell. Place, filled sides up in a baking pan, sprinkle with pecans. Cover and chill for up to 24 hours.
-To serve, preheat oven to 350 degrees. Bake, uncovered for 30-45 minutes or until heated through.
c/o Nikki
Ingredients:
2-3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 cup (2 sticks) unsalted, softened butter
1-1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
Directions:
Preheat oven to 350°. Sift together flour, baking powder and salt into a small bowl.Put butter and 1-1/2 cups sugar in a large bowl and beat with an electric mixer until pale and fluffy. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into small balls (around 20); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotative sheets halfway through, until edges are golden, about 12-15 minutes. Let cook on sheets on wire racks.
Be fabulous today!
