Chicken Sloppy Joes

Ingredients

For the sauce and chicken:
1 teaspoon canola oil
1/2 onion, diced
1 cup ketchup
1/2 cup pepper jelly
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
Salt and freshly ground black pepper
2 cups chopped cooked chicken meat
For the fried onions:
2 cups canola oil
1 cup all-purpose flour
2 red onions, sliced into thin rings
16 slider buns
Bibb lettuce leaves, for serving
2 tomatoes, sliced
Salt

Method

For the sauce and chicken: 
1. Heat the canola oil in a saucepan over high heat.
2. Add the onions and cook until browned, 8 to 10 minutes.
3. Stirring constantly, add the ketchup, pepper jelly, vinegar, honey, Worcestershire, mustard and some salt and pepper and cook until warmed through. (At this point, either use immediately, or store in the refrigerator for a few days.)
4. Add the meat to the warm sauce. Stirring well, cook until the sauce and meat are heated through, about 5 minutes.
For the fried onions: 
1. Heat the canola oil in a large saucepan until it registers 350 degrees F on a candy or deep-frying thermometer.
2. Mix some salt into the flour and spread on a plate. Dredge the onion rings in the flour and drop them one-by-one into the oil until you have a small batch.
3. Cook until the rings are golden, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining onions.
To assemble the sandwiches: 
1. Toast the buns, spoon the saucy meat onto the buns and top with onion rings, lettuce and tomato slices.

Colourful Veggie Pasta Salad

Ingredients

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 courgette, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 spring onions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Method

1. Watch how to make this recipe.
2. Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
3. Brush the corn, yellow squash, courgette, bell pepper and spring onions lightly with oil and season lightly with salt and pepper.
4. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the courgette and squash slices, turning once, until charred but not mushy, about 2 minutes per side.
5. Grill the pepper slices until they are charred on both sides, about 3 minutes per side.
6. Grill the spring onions whole, turning them frequently, until charred and soft, about 2 minutes.
7. Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
8. Cut the yellow squash, courgette and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the courgette; chop the spring onions and add them, too.
9. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

Smoked Italian Sausage Hoagie

Ingredients

About 2 cups applewood chips for smoking, soaked in water for at least 30 minutes
8 links sweet Italian sausage
1 yellow onion, peeled and quartered
4 red bell peppers
1/4 cup extra-virgin olive oil
1 clove garlic
Salt and freshly ground black pepper
8 fresh sub rolls
1 cup grated ricotta salata cheese
4 pepperoncini, sliced

Method

Special equipment: A smoker box and metal or wooden skewers
1. Heat a grill to medium-low heat.
2. Use a 2-stage fire or indirect heat setup on your gas grill.
3. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals.
4. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through.
5. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point.
6. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
7. Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
8. Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions.
9. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
10. Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.

Jeff Mauro

Sausage Garlic Parmesan Pasta - A Delicious 30 Minute Meal

This sausage garlic Parmesan pasta recipe will become a family favorite. It is rich & cheesy with the fresh flavor of basil leaves & ready…

Συστατικά

Κρέας

• 1 package Johnsonville mild italian sausage, links

Λαχανικά

• 2 cups Basil, fresh loosely packed leaves
• 4 cloves Garlic
• 1 Onion, medium
• 1 cup Sweet peppers

Ζυμαρικά & Σιτηρά

• 1 8 oz box Barilla fettuccine, cooked and drained

Μαγειρική & Μπαχαρικά

• 1 Sea salt and freshly cracked ground black pepper

Γαλακτοκομικά προϊόντα

• 3/4 cup Parmesan cheese, grated

Baked Garlic Brown Sugar Chicken

Tired of bland tasting chicken? Try this baked garlic brown sugar chicken. It only has a few ingredients and I'm sure you have it all in…

Συστατικά

Gluten free

Κρέας

• 4 Chicken breasts, boneless skinless

Λαχανικά

• 4 Garlic cloves

Μαγειρική & Μπαχαρικά

• 4 tbsp Brown sugar
• 1 Salt and pepper

Λάδια & Ξύδια

• 3 tsp Olive oil