HEALTHY CHICKEN POT POPOVERS
These comforting popovers with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the batter and shred the chicken. For big kids: Let them measure and stir the ingredients for the popovers and filling.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
- For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
- To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.
KIDS CAN MAKE: POPOVERS WITH MIXED-BERRY SAUCE
These light, easy puff muffins are equally delightful as breakfast or dessert. For little kids: Let them crack the eggs and help stir the batter. For big kids: Let them measure and stir the ingredients for the popovers and measure and cook the berries.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside.
- Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
- While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm.
- When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using.
Nutrition Facts : Calories 190 calorie, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 110 milligrams, Sodium 270 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 6 grams, Sugar 10 grams
PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING
During Passover, we avoid leavened bread, but I wanted to top this spring salad with a carby crouton-like element, so these popovers were born...out of matzo meal and the secret weapon, schmaltz, aka chicken fat, aka liquid gold. They burst with savory chicken flavor and pop up beautifully.
Provided by Molly Yeh
Categories side-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
- For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
- For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
- For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
- Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
- Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
- Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.
More about "kids can make healthy summer salad stuffed popovers recipes"
KIDS CAN MAKE: HEALTHY SUMMER-SALAD …
Web Oct 22, 2015 - Including kids in the kitchen can have numerous benefits beyond an extra pair of little hands assisting us. Pinterest. Today. Watch. Explore. When autocomplete results are available use up and down …
From pinterest.com
From pinterest.com
MAKE FUN AND EASY SALADS FOR KIDS - THE …
Web Jan 9, 2020 Besides green salads, making vegetable-heavy salads for, and with, kids is a great idea. Here are some ideas: Carrot salad: Carrots, mayonnaise, and raisins are combined in this sweet, kid-friendly …
From thespruceeats.com
From thespruceeats.com
HEALTHY RECIPES KIDS CAN MAKE - FOOD NETWORK
Web 1 / 11 Healthy Chicken Pot Popovers These comforting popovers with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the...
From foodnetwork.com
From foodnetwork.com
21 KID-FRIENDLY SALAD RECIPES - TODAY'S PARENT
Web Jun 18, 2019 Put a little maple syrup on them! This extra sweet dressing is yummy on this warm salmon and orzo salad. You might want to skip the capers, but add a little extra salmon so your kid gets their daily dose of …
From todaysparent.com
From todaysparent.com
KID-FRIENDLY HEALTHY SUMMER-SALAD-STUFFED YORKSHIRE …
Web Kid-Friendly Healthy Summer-Salad-Stuffed Yorkshire Puddings Recipe | Food Network UK This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 6 people.
From foodnetwork.co.uk
From foodnetwork.co.uk
HEALTHY SUMMER-SALAD-STUFFED POPOVERS
Web Oct 17, 2014 Popovers. Baking spray with flour. 1 cup whole milk. 3/4 cup all-purpose flour. 3 large eggs, lightly beaten. 1 teaspoon pure vanilla extract. Kosher salt. 3 tablespoons unsalted butter, melted. 1/4 teaspoon …
From recipesandhealth.wordpress.com
From recipesandhealth.wordpress.com
A MONTH OF HEALTHY SUMMER DINNER IDEAS FOR KIDS
Web May 6, 2021 Noodle Bowl with Rainbow Veggies & Peanut Sauce. View Recipe. With tons of colorful vegetables, sesame rice noodles and a healthy peanut sauce, this noodle …
From eatingwell.com
From eatingwell.com
CHICKEN STUFFED POPOVERS - MOMMY HATES COOKING
Web Feb 3, 2022 Preheat oven to 425*. Spray the muffin tin or popover pan with non stick cooking spray and then place in the oven for 2 minutes to get it warm. While this is …
From mommyhatescooking.com
From mommyhatescooking.com
KID-FRIENDLY SALAD - EATINGWELL
Web Jun 19, 2020 Whisk mayonnaise, vinegar, oil, poppy seeds, sugar, salt and pepper together in a small bowl. Divide the dressing among 4 small bowls and serve with lettuce, …
From eatingwell.com
From eatingwell.com
KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS
Web Mar 28, 2020 - Get Kids Can Make: Healthy Summer-Salad-Stuffed Popovers Recipe from Food Network. Mar 28, 2020 - Get Kids Can Make: Healthy Summer-Salad …
From pinterest.co.uk
From pinterest.co.uk
KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS
Web Vegetarian Skillet Chili Topped with Cornbread. Slice-and-Bake Dreidel Cookies. Christmas Cookie Cheesecake
From future.zapto.org
From future.zapto.org
KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS
Web Mar 13, 2015 Ingredients. Baking spray with flour; 1 cup whole milk; 3/4 cup all-purpose flour; 3 large eggs, lightly beaten; 1 teaspoon pure vanilla extract; Kosher salt
From recipenet.org
From recipenet.org
HEALTHY SUMMER-SALAD-STUFFED POPOVERS | PUNCHFORK
Web 1 1/2 cups grape tomatoes, quartered; 1/2 English cucumber, peeled and diced (about 1 cup); 1/2 cup loosely packed fresh basil leaves, chopped; 3/4 cup all-purpose flour; 1 …
From punchfork.com
From punchfork.com
KIDS CAN MAKE HEALTHY SUMMER SALAD STUFFED POPOVERS …
Web This fun-to-eat dish was inspired by the Tuscan bread salad called panzanella and is a great way to get kids to eat fresh vegetables. For little kids: Let them help stir the batter and …
From recipert.com
From recipert.com
10 HEALTHY KID-FRIENDLY SUMMER RECIPES - FOOD NETWORK
Web 1 / 10 Peach Pie Smoothie It’s time to break away from the same old chicken nugget and mac-and-cheese routine. The summer brings with it a bounty of fresh fruits and veggies, …
From foodnetwork.com
From foodnetwork.com
HEALTHY RECIPES KIDS CAN MAKE - NUTRITION LINE
Web Contents1 Healthy Chicken Pot Popovers 2 Quesadilla Bar 3 Cheesy Eggs-in-the-Hole with Bacon 4 Frozen Orange Pops 5 wheaten Pizza Hand Pockets 6 Oatmeal-Chocolate …
From nutritionline.net
From nutritionline.net
POPOVERS RECIPE - A FARMGIRL'S DABBLES
Web Mar 4, 2021 Preheat oven to 450° F. Spray a 6-cup popover pan, six 6-ounce custard cups, or a standard muffin pan with cooking spray. Take care to spray the cups and the …
From afarmgirlsdabbles.com
From afarmgirlsdabbles.com
KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS …
Web Kids Can Make: Healthy Summer-Salad-Stuffed Popovers 0 Reviews Level: Easy Total: 45 min Prep: 15 min Inactive: 5 min Cook: 25 min Yield: 6 servings Nutrition Info This fun …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS …
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love