Quick Bean and Rice Burritos

Ingredients

  • 1-1/2 cups water
  • 1-1/2 cups uncooked instant brown rice
  • 1 medium green pepper, diced
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (8 inches), warmed
  • 1 cup salsa
  • Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

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Vegetarian Linguine

Ingredients

  • 6 ounces uncooked linguine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded provolone cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced fresh basil

Chicken With Goat Cheese Vinaigrette

Ingredients

  • 1 cup orzo
  • ⅓ cup plus 1 tablespoon olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper
  • 2 ounces goat cheese, crumbled (½ cup)
  • 4 6-ounce boneless, skinless chicken breasts, split horizontally
  • kosher salt and black pepper

Directions

  1. Cook the orzo according to the package directions.
  2. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.

KFC Chicken And Waffles Will Be Available Nationwide Monday

The southern breakfast gods have spoken. Starting Monday, November 12, fried chicken and waffles will be available at KFC restaurants nationwide for a limited time only. After tests in North and South Carolina, two styles are being added to the menu through December 31. Get your stretchy pants ready.

You can order a plate, which comes with thick, Belgian Liege-style waffles and either extra crispy fried chicken or extra crispy tenders, plus a side of Mrs. Butterworth’s syrup. Or, you can get a sandwich, with KFC’s new sweet-heat Hot Honey fried chicken served between two waffles.
The waffles are made with yeast-raised dough instead of a batter, and a Belgian pearl sugar that creates a sweet and crunchy outer texture, per a KFC press release. Head Chef Bob Das calls them “sweeter and doughier than American-style waffles”

Cider-Braised Chicken-and-Fennel Panzanella

Ingredients

  • 1/2 loaf sourdough bread, torn into bite-size pieces
  • 6 tbsp. olive oil, divided
  • 1 bulb fennel, cut into 1/2-inch-thick wedges
  • 4 shallots, quartered
  • Kosher salt
  • freshly ground black pepper
  • 4 small chicken leg quarters (about 2 3/4 pounds total)
  • 1/2 c. dry white wine
  • 1/2 c. fresh apple cider
  • 6 sprigs thyme
  • 4 cups baby kale
  • 2 scallions, thinly sliced
  • lemon wedges, for serving

Tomato-Basil Broccoli

Ingredients

  • 2 cups broccoli spears
  • 8 cherry tomatoes, quartered
  • 2 ounces fresh mozzarella cheese, finely chopped
  • 1 – 2 tablespoons shredded fresh basil

Directions

  1. Place broccoli in a steamer basket in a saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until broccoli is crisp-tender.
  2. Transfer broccoli to a serving bowl. Add tomatoes, cheese, and basil; toss gently to combine.