Rustic Herb Roasted Green Beans

I love roasting veggies.  It's gotten to be my favorite way of fixing them.  Just imagine, you can use any vegetable - carrots, broccoli, sweet potatoes, mushrooms, etc.  Rather than olive oil, I would use our Avocado Oil or Roasted Infused Garlic Oil.  I also use our Balsamic Vinegar of Modena.  Sometimes, I use our other seasonings like Citrus Herb Seasoning or Ultimate Steak Seasoning or even Dried Tomato & Garlic Pesto.

Ingredients:
1 lb fresh green beans, trimmed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Rustic Herb Seasoning

Instructions:

1.  Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil.


2.  Combine all ingredients on baking sheet; toss to coat.

3.  Bake 10-12 minutes or until desired doneness.

Makes 6 servings.

Garlic & Herb Lemon Chicken

Oh my, I'm way behind on my blog posts.  Sorry it's been awhile.  That's because I'm a very busy person.  That's why I love the TS to You Meal Solutions.  They provide the seasonings, recipes, and grocery lists - you provide the fresh ingredients.  And you can substitute as needed.

This was from last year.  However, all the ingredients are from our regular season line.  I love finding different ways of fixing chicken.  So, here it goes . . . 

Modifications or substitutions I did - used boneless, skinless chicken breasts instead of a whole chicken.

Ingredients:

1 (4-5 lbs) whole chicken fryer, giblet packet and neck removed
1/4 c butter, softened
1 Tbsp Garlic Garlic Seasoning
2 tsp Rustic Herb Seasoning
1 lemon, sliced

Instructions:

1.  Preheat oven to 375 degrees F.  Rinse chicken and pat dry with clean paper towels.  Season with salt and pepper inside and out.  In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired.  Rub all over chicken.

2.  Place chicken, breast side up, in a 13x9 inch baking dish.  Cover top of chicken with lemon slices.


3.  Bake 1 1/2 - 2 hours or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.

Makes 4-6 servings.  Serve with steamed broccoli and potatoes.

Make Ahead & Freeze:  Prepare step 1 and place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Directions:  Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices.  Cook on low 7-8 hours or until internal temperature of chicken reaches a minimum of 165 degrees F on an instant-read food thermometer.

 Products can be purchased from my website at www.tastefullysimple.com\web\mbelles1.

Chocolate Toffee Pecan Brittle - Holiday Baking

I love brittle.  This was easy to make.  Unfortunately, the Brittle mix is not currently available.  It may be back next fall.



Ingredients:

1 large egg
1 pkg Caramel Cookie Brittle Mix
1/2 c butter melted, cooled to room temperature
1/2 c milk chocolate toffee bits
1/2 c pecan pieces
1/2 c semi-sweet or milk chocolate chips

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, whisk egg.  Add Caramel Cookie Brittle Mix and butter, stir vigorously until smooth.

2.  On a 17x11 inch foil lined and greased rimmed baking sheet, place dough in center.  Cover with wax paper; press with hands into a 15x10 inch rectangle.  Carefully remove wax paper.

3.  Sprinkle with toffee chips, pecans, and chocolate chips.  Bake 16-18 minutes.  Cool 10-15 minutes; invert to remove foil.  Break or cut into pieces.

Makes 13 servings.

Tip:  for crispier brittle, bake an additional 2-3 minutes.

Frosted Mini Snickerdoodles - Holiday Baking

This was in our 2017 baking kit but I used it for Valentine's Day.  You can use it for any day as the mix is available year-round.  Like St. Patrick's day - add green food coloring or use green sprinkles.  I used a small melon baller to form the balls of dough.  Works perfectly.

Ingredients:

1 pkg Cinnamon Muffin Melt Mix
1 large egg
6 Tbsp butter, melted
1 (16 oz) container cream cheese frosting
chopped nuts, optional
sprinkles, optional


Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Cinnamon Muffin Melt Mix packet 1, egg and butter; mix until dough forms.  Using a teaspoon, scoop dough and form into balls.

2.  In small bowl, pour contents of Cinnamon Muffin Melt Mix packet 2.  Roll dough balls in sugar mixture and place on a large greased baking sheet.  Flatten dough slightly.


3.  Bake 8 minutes.  Cool completely.  Frost.  Sprinkle with nuts and/or sprinkles if desired.  Store in an airtight container.

Makes about 5 dozen.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 2.

Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Bayou Chicken Lettuce Wraps

This made a great topping for baked potatoes, which is how we had it.  I also used our Avocado Oil  instead of the vegetable oil.  

Ingredients:

1 Tbsp vegetable oil
1 1/2 lbs ground chicken or turkey
1 (8 oz) pkg fresh button mushrooms, chopped
1 c shredded carrots
1 1/2 Tbsp Onion Onion Seasoning
1/4 c Bayou Bourbon Glaze
1 Tbsp cornstarch
18-24 green leaf lettuce leaves
chopped green onions, chopped peanuts, chopped cilantro

Instructions:

1.  In large skillet, heat oil over medium-high heat.  add chicken, mushrooms, carrots and Onion Onion Seasoning.  Salt and pepper as desired.

2.  Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes.  Stir in Bayou Bourbon Glaze and cornstarch.  Cook 1-2 minutes.

3.  Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro.

Makes 6 servings. 

Serve with Simple Bayou Noodles.

Make Ahead & Freeze:  Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Vidalia Chicken & Bacon Burgers

Wow . . . can't believe that it's been so long since I posted actual meals and these meals were made over a year ago!  Guess what!  This can be made now as the product is part of our standard line!


We didn't use buns and I used Cheddar instead of Swiss cheese.  I also made part of it into a meatloaf rather than patties.  Love the versatility of our recipes - can customize to your own tastes.


Ingredients:

1 1/2 lbs ground chicken or turkey
1/4 lb raw bacon, chopped (abt 4-5 slices)
1 c shredded Swiss cheese
1/3 c plain panko bread crumbs
1/4 c Vidalia ® Onion Dressing, divided
1/3 c light mayonnaise
1 Tbsp Dijon mustard
6 whole wheat hamburger buns, toasted
Lettuce, tomato slices

Instructions:

1.  In large bowl, combine chicken, chopped raw bacon, cheese, bread crumbs, 2 tablespoons Vidalia Onion Dressing. 1 teaspoon salt and 1/2 teaspoon black pepper.  Form into 6 patties.

2.  Heat a large non-stick skillet over medium heat.  Add patties; partially cover skillet.  Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise, mustard and remaining 2 tablespoons Vidalia Onion Dressing.

4.  Top toasted buns with lettuce, tomatoes, burgers, and mayonnaise mixture.

Makes 6 servings.  Serve with Sweet Potato Fries with Bacon Pepper Aioli.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Vidalia Onion Dressing in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.