MAC AND JACK SALAD
County Fairs are great and the classic country fare sold at them couldn't be fresher, but here's a couple of recipes that'll shake up the country ladies and gents a bit! It's got flavor the folks will be talking about from 2 counties over!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring water to a boil, salt it and add pasta.
- While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
- Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
- Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.
APPLE JACK QUESADILLA (RACHAEL RAY)
Make and share this Apple Jack Quesadilla (Rachael Ray) recipe from Food.com.
Provided by Ethans Mom
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250ºF.
- Wrap tortillas in a damp kitchen towel and cook in the microwave for a minute.
- Lay the warm, pliable tortillas out on a clean, flat, work surface.
- Spread one tablespoon of jelly over each tortilla.
- Sprinkle a small handful of cheese over on half of the tortilla and top that with an even layer of sliced apples.
- Top the apples with more cheese and fold the quesadillas in half to create half moons.
- In a skillet over medium to medium-high heat, drizzle some EVOO.
- Place the quesadillas one at a time in the hot pan and heat them on both sides until they are crispy and golden brown, and the cheese has melted, about 1-2 minutes per side.
- Transfer each cooked quesadilla to a baking tray in the oven to keep warm as you finish the others.
- Cut each quesadilla into quarters and serve.
Nutrition Facts : Calories 314.4, Fat 20.6, SaturatedFat 11.2, Cholesterol 50.3, Sodium 309.6, Carbohydrate 19.8, Fiber 1, Sugar 14.6, Protein 13.9
CINNAMON APPLE QUESADILLAS
One of my favorite quick, breakfast treats. You can make it gluten-free by using corn tortillas! Top this delicious quesadilla with honey, maple syrup, powdered sugar, or whipped topping. Serve as either breakfast or dessert!
Provided by Vera
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-low heat. Cook apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar in hot skillet, stirring every few minutes, until apples are slightly softened and caramelized, 8 to 10 minutes. Transfer apple mixture to a bowl.
- Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on top of tortilla. Top with remaining tortilla. Cook until the bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip the quesadilla and cook until the other tortilla is golden brown, 1 to 3 minutes more.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 78.5 g, Fat 5.7 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 472.8 mg, Sugar 29.1 g
MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE (RACHAEL RAY)
Make and share this Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) recipe from Food.com.
Provided by hungrykitten
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
- In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
- While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
- Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.
Nutrition Facts : Calories 1067.2, Fat 59.3, SaturatedFat 14.5, Cholesterol 177.7, Sodium 424.2, Carbohydrate 89.1, Fiber 4.2, Sugar 31.9, Protein 45.4
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