Chicken Cutlets with Fennel, Peppers and Onions
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These crunchy cutlets are served on a bed of colorful peppers, fennel and onions.
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Mediterranean Vegetable Shakshuka At Home | Flavor Makers Series | McCormick
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Start your day with flavor and spice with this one-skillet dish featuring roasted, hearty eggplant dip with creamy tahini and smoky yet savory poached eggs with tomato sauce. This Mediterranean-flavored, Israeli-inspired dish features all the flavors of the sea with garlic, paprika, marjoram and more - plus the heartiness of potatoes and the sweet yet savory taste of tomatoes. Learn how to make shakshuka with this easy tomato egg skillet recipe and how to make roasted eggplant dip at home.
Roasted Eggplant Dip Ingredients:
McCormick® Crushed Red Pepper with Garlic and Oregano:
McCormick® Cumin:
McCormick® Smoked Paprika:
Fresh parsley
Lemon juice
Olive oil
Eggplants
Tahini
Tomato Egg Skillet Ingredients:
McCormick® Sea Salt Grinder:
McCormick® Garlic Powder:
McCormick® Fennel Seed:
McCormick® Marjoram:
McCormick® Paprika:
Yukon gold potatoes
Green bell pepper
Olive oil
Tomato
Onion
Sugar
Eggs
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
Roasted Fennel, Spinach, & Sourdough Dressing | Thanksgrilling Powered by Kingsford
Thanksgrilling powered by Kingsford recipes will take your dressing to the next level! This Roasted Fennel Spinach & Sourdough Dressing is packed with flavor. ????????
Check out Kingsford's YouTube channel here for more recipes using the Kingsford Pellets!
INGREDIENTS
• 1 loaf sourdough bread, cubed
• 1 tbsp. extra-virgin olive oil
• 1 lb. hot Italian sausage, casing removed
• 4 tbsp. unsalted butter, divided, plus more for dish
• 1 yellow onion, chopped (about 1 ½ cups)
• 1 medium fennel bulb, cored & coarsely chopped (about 3 cups)
• 4 large eggs, beaten
• 2 ½ cups low-salt chicken broth
• 2 lbs. frozen spinach, thawed, well squeezed, coarsely chopped
• 2 tsp. Ben’s Heffer Dust
• 1 tsp. Colden’s Freakin’ Greek Rub
• 1.5 tsp. fennel seeds
INSTRUCTIONS
1. Pre-heat recteq to 375ºF.
2. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. (AHEAD OF TIME: Bread can be toasted 1 day ahead. Store airtight at room temperature).
3. Heat oil in a large cast iron skillet at 400ºF. Add sausage & break up into smaller pieces until browned & cooked through, about 8-10 minutes.
4. Melt 2 tbsp. butter in the same skillet. Add the onion & fennel & cook, stirring occasionally until soft, about 10-12 minutes.
5. Butter a shallow baking dish.
6. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, & fennel seeds. Add bread; toss until evenly distributed & bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tbsp. butter.
7. Cook until stuffing is hot & the top is golden brown, about 40 minutes. Happy Thanksgiving!
Award Winning Pickled Eggs - Kansas 2 time winner
My Award winning pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and Jerky...Yep...Local county fair. Also don't forget the 1/2 fresh squeezed lime per quart. Forgot in video but it's in the description. The Lime takes these eggs to the MOON. Ready to eat in 24 hours and by 48 hours.
The 4 day thing is for the Unwashed Farm Fresh eggs we use. Eggs straight from a chicken are hard to peel so they need to sit a few days so the egg's sulphur can soften the shell a bit. Store bought eggs can be used immediately and should be kept cold. Unwashed Farm Fresh eggs have a natural bloom coating allowing them to be stored at room temperature for weeks.
This recipe is NOT meant for long term storage like traditional canning methods. Store them a couple days at room temp...or put them in the refrigerator for a week or so. Still tastes good...just a little rubbery.
My eggs are great beer snacks food that make horrible farts with good hang time. Perfect for the car! In our house a quart doesn't last two days. Our downtown pool hall has a 2 gallon jar of pickled eggs on the counter and I know for a fact they are 6 Months Old. They got that Jar in December and it's now May 12 with a couple dozen remaining to sell. The pool hall eggs sit at the bottom in cloudy flat vinegar right next to the Jars of Turkey Gizzards and Pigs Feet. All sitting on the counter NOT refrigerated. Those Three delicacies are self service with metal tongs hanging on a hook.
We Midwest folks (including Texas) love our traditional Cowboy food. We fight over who's first in line at our Lions Club Mountain Oyster feast. All you can Eat $12 with Pig and Cow testicales served with hot pickles and white bread.
Asian Slaw - Crunchy Asian Cabbage Salad with Sesame Dressing
This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!