Spring Solutions #12: Zesty Vidalia and Bacon Wrapped Chicken

Surprise we have rain today so this was the perfect rainy day Spring dinner…we baked them and added some roasted potatoes and a green garden salad and amazing…cooking the chicken this way makes it SO tender…Enjoy!!

Zesty Vidalia and Bacon Wrapped Chicken

  • 6 (5-6 ounce) boneless, skinless chicken breasts, seasoned with salt and pepper
  • 12 slices bacon
  • **order your Tastefully Simple groceries at:  www.SimplyKimberS.com
    1. Wrap each chicken breast with 2 slices of bacon. In small bowl, combine Vidalia® Onion Dressing and Garlic Garlic™ Seasoning.
    2. Brush dressing on all sides of chicken, reserving any extra dressing. Place chicken in a 3-quart or larger slow cooker. Cook on LOW 5-6 hours.
    3. Remove chicken and brush with reserved dressing. Place chicken on a baking sheet under the broiler to crisp bacon, turning once, about 3-4 minutes.

    Tip: To prepare in the oven, place chicken in a baking dish and bake at 375°F for 45-60 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.

    Makes 6 servings.

    Serve with baked sweet or russet potatoes, sour cream and green onions.

    Make Ahead & Freeze: Prepare step 1, wrapping chicken breasts in plastic wrap. Combine dressing mixture in a quart freezer bag. Place chicken and bag in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Spring Meal Solutions #4: Pesto Sausage & Pasta

This is my own recipe and I think next time I would add some spinach leaves also…sounds yummy and would look amazing.  We love this recipe because it is so full of flavor but does not have a heavy sauce …give it try…ENJOY!

Pesto Sausage & Pasta

1 1/2 lbs. smoked turkey sausage, sliced
1 Tbsp. Roasted Garlic Infused Oil
4-5 Tbsp.Dried Tomato & Garlic Pesto Mix
1/2 cup diced baby carrots
1 (14.5 oz.) cans petite diced tomatoes, undrained
12-16 oz. penne pasta, prepared with 2 T Onion Onion added to water
1 cup grated Parmesan Cheese

In a large skillet, sauté sausage and carrots in Roasted Garlic Infused Oil until sausage is heated thru. Stir in pesto and tomatoes; stir to blend. Heat gently for 5-10 minutes to blend flavors. Add hot prepared pasta to sauce…stir to coat; stir in 3/4 c Parmsesan Cheese, cover with heat off to melt cheese…..use 1/4 c parm cheese to sprinkle on top when serving Makes 4-6 servings.

 

Serve with green salad topped with our Vidalia Onion Dressing

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Spring Meal Solutions #3: Savory Shallot Tarragon Chicken

Since we are definitely not into grilling season here in the PNW I decided to try this in my pressure cooker…so moist!  I used chicken thighs and **Garlic Infused Oil…so full of flavor!

Savory Shallot Tarragon Chicken

1 packet ** Shallot Tarragon Compound Butter Mix
2 tablespoons soy sauce
2 tablespoons olive oil
1½ tablespoons **Garlic Garlic Seasoning
Juice of 1 lime
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
2 green onions, thinly sliced, optional

**order your tastefully simple groceries at:  www.SimplyKimberS.com

Combine first 5 ingredients in a gallon freezer bag; add chicken. Seal well toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Salt and pepper as desired. Garnish with green onion, if desired.
Serve with steamed asparagus.

To Bake:

Complete step one from above
Preheat oven to 400°F. Remove chicken from marinade; discard bag with marinade.
In a greased 13×9-inch baking dish, place chicken. Bake 18-20 minutes or until internal temperature reaches 165° on an instant-read food thermometer. Salt and pepper as desired. Garnish with green onion, if desired.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Makes 6 servings.

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Spring Meal Solutions #2: Magic Chicken Rice Pilaf

Oh My YUMMINESS…One (of many) reasons I love our tastefully simple recipes is because of the versatility…I took our Rice Pilaf recipe and added 2 Cups of Shredded Magic Chicken, 1/4 to 1/2 Cup Honey Teriyaki…I did not have frozen veggies so sliced 1 cup baby carrots and added them the last 10 minutes…this was so simple and wonderful!  I also used my Chicken Broth I froze from when I made my Magic Chicken…definitely a keeper…ENJOY!

Magic Chicken Rice Pilaf

2 tablespoons butter
3 ounces spaghetti, broken up (about 1 cup)
1 cup long-grain white rice
3½ cups reduced sodium chicken broth
1¾ tablespoons Onion Onion™ Seasoning
½ cup frozen peas and carrots
1 teaspoon Seasoned Salt
½ cup slivered almonds, toasted, optional

In large saucepan, heat butter over medium-high heat. Add spaghetti. Sauté until lightly toasted, about 3-4 minutes.
Add rice, sauté 1 minute. Stir in chicken broth and Onion Onion™ Seasoning. Cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until liquid is absorbed and rice is tender.
Stir in peas and carrots and Seasoned Salt. Remove from heat. Let stand 5 minutes. Stir in toasted almonds, if desired.
Makes 6 servings.

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Spring Meal Solution #1: Grilled Balsamic & Herb Pork Chops

It was raining today, on the first day of Spring so I browned the pork chops in the olive oil in my Electric Pressure Cooker…then added the Pomegranate Balsamic Vinegar of Modena… the added some quarter white potatoes and baby carrots…set it on Meat…let the pressure cooker NPR…and they were
AMAZING!!!!!
Grilled Balsamic & Herb Pork Chops
1/3 cup Pomegranate Balsamic Vinegar of Modena
¼ cup olive oil
1½-2 tablespoons Rustic Herb Seasoning
6 boneless pork loin chops (about 2 pounds)

order at:  www.SimplyKimberS.com

Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-15 minutes.
Makes 6 servings.

Serve with BBQ Coleslaw.

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

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Winter Solutions #10:  Teriyaki Mango Pork Stir-Fry 

Made some Magic Pork…see below for recipe…so took some and made this stir fry…so easy, fast and delicious!  

Teriyaki Mango Pork Stir-Fry 
3 Tbsp. Avocado Oil 

1½ lbs. pork tenderloin, cut into strips

1 Tbsp. Onion Onion™ Seasoning 

16 oz. pkg. frozen Japanese-style stir-fry vegetables

1/3 cup Honey Teriyaki Sauce 

¼ cup Mango Lime Sauce

¼ cup orange juice

11 oz. can mandarin oranges, drained

3 cups uncooked instant brown rice

directions

Serve tonight: In large skillet, heat Avocado Oil over medium-high heat. Stir-fry pork and Onion Onion™ Seasoning until no longer pink, about 3-4 minutes; remove from skillet. Add frozen vegetables to skillet; stir-fry 2-3 minutes or until crisp-tender. Stir in Honey Teriyaki Sauce, Mango Lime Sauce and orange juice; bring to a boil for 1-2 minutes. Add pork to warm.
Meanwhile, prepare rice according to package directions; top rice with stir-fry mixture, garnish with oranges. Makes 6 servings. Serve with fresh melon.
Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Combine Honey Teriyaki Sauce, Mango Lime Sauce and orange juice in a quart resealable freezer bag. Place vegetables and both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tip: To thicken stir-fry, whisk 1-2 Tbsp. cornstarch and 1-2 Tbsp. cold water together. Add to stir-fry in small amounts to reach desired thickness.


Magic Pork

4 pounds pork loin

2 cups water or chicken broth

4 tablespoons Onion Onion™ Seasoning 

2 teaspoons Garlic Garlic™ Seasoning

1 teaspoon Seasoned Salt (optional)

Cook in your electric pressure cooker using the meat option or your crockpot for 6 hours

Fall Meal Solution #17:  Bayou Pork Fried Rice

OH My…so GOOD…restaurant quality and taste…less than $3 a serving and 30 frig to fork!!  YOU gotta try this one!

Bayou Pork Fried Rice
4 tablespoons vegetable oil, divided

4 large eggs, beaten

1¼-1½ pounds pork tenderloin, thinly sliced

1 tablespoon Onion Onion™ Seasoning **

4 cups cooked brown or white rice

1 cup frozen peas and carrots

½ cup Bayou Bourbon Glaze **

½ cup reduced sodium beef broth

¼ cup sliced green onions

**order at http://www.SimplyKimberS.com

In large skillet, heat 2 tablespoons oil over medium-high heat. Salt and pepper beaten eggs as desired. Add to skillet. Cook, stirring constantly, until scrambled. Remove from skillet; set aside.

Add remaining 2 tablespoons oil to skillet. When hot, add pork and Onion Onion™ Seasoning; salt and pepper as desired. Stir-fry until cooked through, about 3-4 minutes.

Add rice and vegetables; continue stir-frying 1-2 minutes. Add remaining ingredients; continue stir-frying until heated through and sauce has been absorbed, about 3-4 minutes. Add scrambled eggs, breaking up while stirring.

Makes 6 servings. Serve with steamed green beans.
Tip: Leftover cooked rice works great for this recipe.
Make ahead & freeze: Combine step 2 ingredients in a quart freezer bag. Combine cooked rice and vegetables in a gallon freezer bag. Combine remaining 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.