- Chop up the chicken breast finely (may also use food processor). Mix chicken with rest of ingredients.
- Bake @ 350 F for 10-15 minutes.
- Serve with crackers.
- In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
- Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
- Add liquid from garbanzo beans in 1 tbsp increments if necessary.
- Serve topped with pepper and garbanzo beans.
- In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
- Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
- Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
- Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
- Bake at 350 F for 1 hour, covered.
- Uncover and bake for another 30 minutes. Serve.
- Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high high. Gently jiggle until the bubbling ceases and the butter just begins to brown.
- Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first.
- Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes.
- Remove from the heat, let stand fr 5 minutes, and uncover. Fluff with a fork and serve.
- Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
- In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.
- In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill.
- Preheat oven to 350 F. Coat each side of the flour tortillas with the cooking spray, and sprinkle with cinnamon sugar. Cut into wedges and place on baking tray.
- Bake for 8-10 minutes, then cool for 15 minutes. Serve with chilled fruit mixture.
- Combine all ingredients and place in crockpot for 2-4 hours.
Maple Brussels Sprouts with balsamic are the perfect sweet and salty side dish for dinners or holidays. You’ll never wants Brussels sprouts another way!
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