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Instant Pot Spice-Rubbed Pork Chops with Veggies

October 30, 2018 by MamaHarris Leave a Comment

This recipe for Instant Pot Spice-Rubbed Pork Chops with Veggies is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine. #OpenNature #ad

Weekday afternoons are always a stressful time for me. Between homework, football practice and dinner – well sometimes it’s all a big blur. I’ve really grown to love my Instant Pot for the efficient ways I can get dinner on the table for my hungry family in a quickness. Meals that are ready in less than thirty minutes are my jam, and if I can do it all in one pot, well then it’s my favorite!

Instant Pot Spice-Rubbed Pork Chops with Veggies

October is National Pork month, and I already have quite a few recipes that are my go-to for pork chops or shredded pork sliders. However, sometimes everyone is in the mood for a meat and potatoes kind of meal, and this is just that! I decided on boneless pork chops because of the quick cooking time, PLUS this is a super affordable meal in addition to being tasty and filling. SCORE!

When feeding my family, it’s important for me to make the best choices I can in the ingredients I feed to them. When purchasing pork products I look for Open Nature® Pork which is available in the San Francisco Bay Area exclusively at Safeway stores, here’s why I love it:

All Open Nature pork is of the Duroc heritage breed. Duroc is esteemed by chefs for its high-degree of marbling, which translates into a more tender, juicy, and flavorful eating experience. Duroc makes it “fool-proof” to prepare a delicious entree.
Open Nature pork is antibiotic free (no antibiotics, ever), is 100% vegetarian fed, has no added hormones or growth promotants and is raised crate free.

These are qualities that keep me coming back to this brand every time. Not just for the pork either! There’s a wide variety of products in both food and non-food categories with over 400 items! Open Nature products are high-quality, clean label products at a value when compared to national brands. They’re dedicated to a clean lifestyle, free from 110 food ingredients, and meat products are 100% natural meat. The chicken and pork are 100% vegetarian fed, with no antibiotics ever. The beef and lamb are 100% grass fed and raised without antibiotics. I love that the brand is not only ethical, but affordable and easily accessible.

It was important for me to create a simple dish that is flavorful with minimal ingredients. Of course adding pops of color like red and blue potatoes, carrots and zucchini makes my heart sing too. This is a hearty Fall meal that is a cinch to put together, and will fill your home quickly with delicious smells!

Start by sauteeing the halved potatoes in grapeseed oil in the instant pot, stirring so the potatoes don’t stick too much. Then we add the halved carrots a give them a quick sa

The potatoes and carrots then get added to a bowl with the cut up zucchini, add some more oil and lots of flavor with the spices and seasonings before starting in on the pork chops.

Both the veggies and pork are seasoned with some of my favorite go-to flavors like smoked paprika and herbs to both, then some lemon pepper, garlic salt and brown sugar to the pork. Don’t be afraid of a little flavor!

The pork chops also get sauteed in grapeseed oil with a bit of butter, just browning each side to really lock in the flavor before it’s cooked on high pressure in the instant pot. A quick 2 minutes on each side is really all it needs!

Add a bit of chicken broth and minced garlic before folding the veggies up in foil packs ( I used 3 packs of foil) and placed on top of the pork before cooking for six minutes in the instant pot.

For this meal a quick release is used to get it out right away. *Optional: create a slurry with a bit of corn starch and water to mix in with the remaining juices once the pork chops are taken out. Plate your chops and serve with the veggies for a hearty, tasty weeknight meal that’s ready in just under 30 minutes. Enjoy!

Instant Pot Spice-Rubbed Pork Chops with Veggies

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Prep time

8 mins

Cook time

20 mins

Total time

28 mins

This instant pot spice-rubbed pork chops with veggies dinner is ready in just under 30 minutes! Perfect for the busy weeknights in the Fall Season.

Author: Mama Harris' Kitchen

Recipe type: Dinner, 30 Minute Meal, Instant Pot

Cuisine: American

Serves: 6 servings

Ingredients

For The Veggies

1½ Tablespoon Grapeseed Oil (divided)
1.5 lb Potato Trio (red, yellow and blue creamer potatoes), halved
1 lb Baby Carrots, halved lengthwise
2 Medium Zucchinis, sliced at abut ½ inch, then halved
1 Tablespoon Dried Rosemary
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1 Tablespoon Dried Parsley
1 Tablespoon Dried Thyme
2 Teaspoons Smoked Paprika
2 Teaspoons Himalayan Sea Salt
1½ Teaspoons Ground Black Pepper

For The Pork Chops

1 Tablespoon Butter
1 Tablespoon Grapeseed Oil
6 Open Nature® Boneless Pork Chops (1.5 lb)
2 Teaspoons Garlic Salt
1½ Teaspoons Lemon Pepper
1½ Teaspoons Smoked Paprika
1½ Teaspoons Dried Basil
1 Teaspoon Brown Sugar
¼ Cup Low Sodium Chicken Broth
2 Tablespoons Minced Garlic

Instructions

Begin by pressing the saute button on your instant pot.
Add 1 tablespoon of grapeseed oil and allow to heat up. Add the halved potatoes, and lightly saute them while stirring occasionally to prevent sticking.
After 2-3 minutes, add the halved carrots. Continue to saute the potatoes and carrots for about 2 minutes.
While they are sauteeing, add ½ tablespoon grapeseed oil to a medium bowl with all of the seasonings for the veggies.
Press the power button to turn the Instant Pot off, then add to the bowl with the seasonings. Stir together until well combined, adding the cut zucchini as well. Set aside.
Power the Instant Pot on again with the saute button, adding the butter and the grapeseed oil.
Season both sides of the pork chops with the garlic salt, lemon pepper, smoked paprika, dried basil, and brown sugar.
Add to the instant pot and brown each side of the pork chops, about 2-3 minutes per side.
Once the second side is browned, top with minced garlic and pour the chicken broth over the top.
Wrap the seasoned and oiled veggies loosely in aluminum foil wraps, and place the basket that come with the instant pot on top of the chops, topping the basket with the wrapped veggies.
Press power on the instant pot, then set for 6 minutes at high pressure. Cover and make sure the steam release button is closed.
Once done, do a quick release to let the steam out, then remove the cover on the instant pot.
Carefully remove the foil packets and open them into a serving dish. Also remove the wire basket, and carefully remove the chops and add them to a serving dish as well.
It's optional to make a gravy with the remaining juice, just make a slurry with cornstarch and water and stir it into the remaining juice until it's a little thinner than the consistency you'd like. Top the pork chops with the gravy.
Serve and enjoy!

Nutrition Information

Serving size: 1 pork chop

What is your favorite cut of pork?

I buy my Open Nature® Pork at my local Safeway, and you can also find them exclusively at all of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavillions, Randalls, Tom Thumb, Shaw’s, Star Market and Carrs/Safeway. Visit Safeway.com to find a store near you and discover more recipe ideas.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.

Peach Pico de Gallo

August 2, 2018 by MamaHarris Leave a Comment

Last month I shared these delicious Chili Rubbed Ribeye Tacos, and they were topped with refreshingly delicious peach pico de gallo that is so perfect for the summer months. I received so many questions about the peach pico de gallo, so I’m sharing the recipe with you now. I hope you love it as much as we did!
This time of year there’s so much fresh fruit and produce available, I love to make a variety of dishes with as much freshness as I can. Pico de Gallo, a traditional Mexican fresh salsa, is a great way to use up the many tomatoes that are currently in season. It’s perfect over grilled meats and fish, over tacos, on nachos or even as a dip for other fresh vegetables or chips. I wanted to put a spin on the traditional pico de gallo by adding sweet peaches to bring a bit of a different flavor to my grilled tacos. The peach pico de gallo was the perfect compliment to the seasoned meat, and we spent the next few days devouring it with everything!

When I say everything, I really do mean everything. I made taco bowls, scrambled eggs and burritos and the pico de gallo was sitting pretty on top of each of those meals. The jalapeños add a bit of a bite combined with the lime, and then that bit of sweetness comes through too. Perfect over foods that have a bit of heat to them already, but a great way to just add a bit more flavor.

I know there’s people that aren’t particularly fond of cilantro, however it’s difficult to make an authentic pico de gallo without it. If you try Italian parsley and like it, let me know! You can also replace red onions with white or even a milder yellow onion if you prefer.

What I love about this peach pico de gallo is the ingredients do a lot of the work. The lime adds freshness and tang, while the other ingredients meld together to create a sweet and mildly spicy flavor profile. Add over some broiled or even fried fish for even more fresh flavors.

The most time consuming part would be peeling the peaches, of course. Get a good paring knife and it will all come together in no time. Just add all the ingredients to the bowl, stir it up, cover and refrigerate for about 30 minutes before you’re ready to serve.

Since all of the ingredients are so fresh, this isn’t something you can keep in the fridge for a week. I’d only recommend about 3-4 days, max if it’s properly covered. It might not last that long though!

Peach Pico de Gallo

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Prep time

10 mins

Total time

10 mins

Make the most out of peach and tomato season with this summery peach pico de gallo. A refreshing flavor enhancement for all your favorite meals and snacks!

Author: Mama Harris' Kitchen

Recipe type: Appetizer, Salsa, Condiment

Cuisine: Mexican

Serves: 10 servings

Ingredients

Peach Pico de Gallo

5 Roma Tomatoes, diced
2 peaches, peeled and diced
3 garlic cloves, minced
1 jalapeño with seeds removed, chopped
½ red onion, chopped
¾ cup fresh cilantro, chopped
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
juice of one lime

Instructions

In a medium bowl, combine the diced tomatoes, peeled and diced peaches, minced garlic, chopped jalapeño, chopped red onion and chopped cilantro.
Add the onion powder, cumin, sea salt, ground pepper and lime juice.
Stir to combine well, then cover and refrigerate.
Serve with your favorite snacks or meal.
Enjoy!

Nutrition Information

Serving size: ¾ cup Calories: 48 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 3.2 Sugar: 4.1 Sodium: 52.5 Fiber: 1.8 Protein: 1.1 Cholesterol: 0

What is your favorite thing to dip?

Do you love to add pico de gallo to your tacos, or do you prefer to grab your favorite chips and dig in?

Also, if you love these recipes don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

June 28, 2018 by MamaHarris 12 Comments

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!

Enjoy!

5.0 from 12 reviews

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!

Author: Mama Harris' Kitchen

Recipe type: Barbecue

Cuisine: Mexican

Serves: 12 tacos

Ingredients

Chili Rubbed Ribeye Tacos

2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
juice of 3 limes
zest of 1 lime
1 tablespoon sea salt
1 teaspoon brown sugar
¾ teaspoon ancho chili powder
¾ teaspoon fresh ground pepper
¾ teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon lemon pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
pinch of nutmeg
12 street taco corn tortillas
homemade guacamole (check my recipe!)
Mexican crema
sliced radishes
peach pico de gallo (check my recipe!)
crumbled cotija cheese
chopped cilantro
lime wedges

Esquites (Elote Salad)

3 green onions, chopped
1 jalapeno with seeds removed, chopped
1 garlic clove, minced
½ red bell pepper, diced
½ cup fresh cilantro, chopped
¾ cup Mexican crema
3 tablespoons mayonnaise
1½ teaspoons ancho chili powder
¾ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
5 ears sweet corn, grilled then corn cut off the ear
1 cup crumbled cotija cheese

Instructions

Chili Rubbed Ribeye Tacos

Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
Prep the grill and bring it to about 400-420 degrees.
After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
Place the tortillas for the tacos on the grill to warm prior to serving.
Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
Serve with a few more lime wedges, and enjoy!

Esquites (Elote Salad)

Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
Add the cut corn to the bowl with the cotija cheese and stir until well combined.

Notes

Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.

Nutrition Information

Serving size: 2 tacos

What is your favorite cut of beef?

See what’s on sale this week at your local Save Mart and find out how you can get rewards from your purchases with Save Smart Rewards.

Also, if you love these recipes don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart Although I have been compensated, all opinions are my own.

Naan Panini with Berry Smoothie and Crinkle Cut Sweet Potato Fries

August 13, 2017 by MamaHarris 5 Comments

Special thanks to Sprouts Farmers Market for sponsoring this quick weeknight recipe for a Naan Panini and Berry Smoothie served with Crinkle Cut Sweet Potato Fries, it’s great for busy weeknights using items found in the freezer section!

It’s hard to believe that we’re already well into August and school is starting again for many kids if it hasn’t already. Not only that, but in our household this time of year also means football practice FIVE nights a week! I’ve been sharing recipes in this space for five years now, and back when I first began my two oldest boys were being shuttled to football practice after school every day. Now those boys are grown and we’ve started the football schedule all over again with our eight year old. Since Mr. Harris is part of the coaching team our weeknights can be very busy, so I try to get creative with meals that are quick and easy to make.

Thankfully my local Sprouts Farmers Market has some great options for quick meals in their freezer section during the Sprouts Frozen Frenzy sale. My boys like fun foods that filling and tasty without being overly heavy, and it’s a definite plus if the meal doesn’t take HOURS to cook. Frankly, we just don’t have that kind of time. They’ve inherited their love of sandwiches from their daddy and they also love a good smoothie. It’s simply a great way to pack in some extra vitamins and cool off at the same time during these warmer August months.

Keeping these ideas in mind, I made sure to grab some garlic naan from the freezer section, along with spicy chicken veggie burgers and crinkle cut sweet potato fries. Frankly, these are items I would just grab to keep on hand to make in a pinch, but they ended up coming together for this meal beautifully.

I created a panini with the garlic naan bread packed with plenty of veggies and melted cheese, all available at Sprouts Farmer’s Market of course. Pairing a handful of frozen items with fresh items and pantry staples makes an easy meal come together quickly.

Topping the warm garlic naan with two cheeses, sun-dried tomato pesto, the chicken veggie patty, spinach with beets and carrots, artichoke halves, sun dried tomatoes, and a sprinkle of Parmesan cheese creates a warm and toasty panini that’s bursting with flavor.

With just a few minutes on the panini press to melt the cheese and give the flatbread a slightly toasted crisp, then the sandwich is ready to serve.

The smoothie can be put together as the paninis are heating up. I have to be honest, this is one of my favorite smoothies I’ve ever made. The combination of the frozen yogurt made with coconut milk and the apple juice mixed with cherries, pineapples and mixed berries is simple, yet amazingly delicious. As an afterthought I added a sprinkle of granola and pomegranate arils and it topped it off so well.

Serve with the crinkle cut sweet potato fries and Sprouts’ own Hatch Chile Ranch for a delicious meal that honestly feels like it was much more of an effort than it really was. That can be our little secret though, right?

Cheers and enjoy!

5.0 from 1 reviews

Naan Panini with Berry Smoothie and Crinkle Cut Sweet Potato Fries

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Make busy weeknights fun with easy meals using frozen items like this naan panini and berry smoothie that's ready in under 30 minutes!

Author: Mama Harris' Kitchen

Recipe type: dinner

Cuisine: fusion

Serves: 3 servings

Ingredients

For the Naan Panini

1 package Sprouts Brand Garlic Naan
1 package Sprouts Brand Spicy Chicken Veggie Burgers
6 Tbsp. Sprouts Brand Sundried Tomato Pesto
3 slices Sprouts Brand Pepper Jack Cheese
2 cups Sprouts Brand Spinach and Carrots with Fresh Beets
1 cup Sprouts Brand Artichoke Halves Grilled
½ cup Sprouts Brand Sun Dried Tomatoes
3 slices Sprouts Brand Provolone cheese
3 Tbsp. grated Parmesan cheese (optional)
1 Tbsp. butter (optional)

For the Berry Smoothie

1 cup Sprouts Brand apple juice
6 scoops Sprouts Brand Non-Dairy Frozen Yogurt Made with Coconut Milk
⅔ package Sprouts Brand Chunked Pineapple
⅔ package Sprouts Brand Berry Medley
⅔ package Sprouts Brand Organic Dark Sweet Cherries
2 Tbsp. granola and pomegranate arils

Serve with

Sprouts Brand Crinkle Cut Sweet Potato Fries
Sprouts Brand Hatch Chile Ranch

Instructions

Begin by preparing the crinkle cut fries according to package directions.
Add the Garlic Naan to the oven on another baking sheet about two minutes before the fries are done.
As the naan bread and fries are cooking, prepare the veggie burgers on the stove top according to package instructions.
Once everything is done, remove from oven and heat. When the naan is still soft and warm from the oven, lightly rub butter on the side with herbs (optional).
Spread the pesto on the flat side of the naan, then top with one slice of pepper jack cheese. Pile a bit of the spinach, carrots and beets on top.
Top with the prepared Veggie Burger, then add the artichoke and sun dried tomatoes, patting them with a paper towel first to remove excess oils.
Add the provolone cheese to the top and quickly fold in half and place in a heated panini press (or indoor grill works just as well).
After a minute or two, open the panini press and sprinkle the top of the panini with a bit of grated Parmesan cheese (optional).
As the panini is cooking, quickly add the smoothie ingredients to a blender on high. Once blended, pour into glasses and top with granola and pomegranate arils (optional).
Serve the smoothie with the completed panini, crinkle cut sweet potato fries and hatch chili ranch to dip. Enjoy!

Nutrition Information

Serving size: 1 Naan Panini

What are some of your favorite warmer weather meals?

You can find more healthy recipe inspiration from Sprouts Farmer’s Market, or for more fresh ideas check out the Sprouts Brand Website.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Fresh Lentil Bean Salad

July 3, 2017 by MamaHarris 1 Comment

I was asked to participate in the #LoveALentil #LetsLentil campaign, sponsored by
Lentils.org. Although I have been compensated, all opinions are my own.

It’s salad season! At least that’s what I consider summertime to be, don’t you? My method of salad building is literally throwing together whatever veggies (and sometimes fruit) that I have on hand until what I’ve come up with seems sufficient. In case you’re wondering, I have the same method for smoothies too, haha!

There’s really so many ways to build a salad, why not experiment with different additions than the traditional leafy salad. I also love to add a little something unexpected to a good salad, like a mixture of kidney beans and garbanzo beans along with with some freshly cooked split red lentils. Pairing that with crispy shredded lettuce and other colorful ingredients creates a fun and tasty fresh lentil bean salad that’s so perfect for summer.

Not familiar with split red lentils? These lentils have their shell removed and the inner part of the lentil has been literally split in half. They cook much faster than traditional lentils due to their small size, and they’re perfect to add to salads like this one. I like to cook mine in a chicken or vegetable broth and a pinch or two of herbs and flavor.

Lentils are great additions for quicker recipes like this because they cook up so fast. They don’t require pre-soaking so they can be prepared while cutting or peeling the other ingredients. They’re also high in protein as well as fiber, and a great source of minerals such as potassium, iron and folate.

Now most people consider lentils to be a colder weather ingredient used in soups and stews, which they are absolutely wonderful for. However, I think they’re great for something like stuffed peppers with rice, adding to scrambled eggs, or in a nice crunchy lentil bean salad like this one.

Before preparing the lentils I soaked the red cabbage in a mixed vinegar concoction with a bit of seasoning and let it sit. The addition of crisp cucumbers and sweet, crunchy yellow bell pepper balanced out the flavors already. Then adding the creaminess of the avocados along with the kidney beans and garbanzo beans this salad is full of texture as well as protein rich! Adding the olives and grape tomatoes adds a kick of color too.

What I really love is the addition of the cooked red split red lentils and how the cooked in flavor combines with this salad. This isn’t a leafy salad soaked in creamy dressing, it’s fresh and full of texture and so much flavor, combined with many healthy benefits. I just added a few more ingredients together for a super simple dressing that really complemented the flavors already provided to really finish off this tasty salad.

Top with a bit of cilantro and stir it all together once the dressing is added and the salad is done. Super easy, no fuss and tons of texture and flavor. Oh, and all of those beautiful colors!

With this recipe there will be some leftover prepared lentils, but prepared lentils can be stored for up to three months in the freezer so if you don’t use it up right away that is an option.

5.0 from 1 reviews

Fresh Lentil Bean Salad

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Prep time

8 mins

Cook time

15 mins

Total time

23 mins

This refreshing fresh lentil bean salad is full of flavor colors and textures, it's the perfect addition to summer festivities!

Author: Mama Harris' Kitchen

Recipe type: salad

Ingredients

For the Fresh Lentil Bean Salad

2 cups shredded red cabbage
1½ tablespoon rice vinegar
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup split red lentils
1½ cup low sodium chicken broth
2 teaspoons dried basil
1 teaspoon dry garlic flakes
½ medium yellow bell pepper, deseeded and diced
½ cup grape tomatoes, halved lengthwise
½ cup black olives with seed removed, halved lengthwise
½ a medium cucumber, sliced then quartered
1 avocado, peel and seed removed, diced
½ cup canned low sodium kidney beans, rinsed thoroughly then patted dry
½ cup canned low sodium garbanzo beans, rinsed thoroughly then patted dry
1-2 tablespoons chopped cilantro, for garnish (optional)

For the simple salad dressing

⅓ cup extra virgin olive oil
juice from 1 medium lemon (about 3 tablespoons)
½ teaspoon red wine vinegar
salt and pepper

Instructions

Begin by shredding the cabbage. You can do this by using a sharp, serrated knife and cutting a large slice off one end of the cabbage. On the open end of the cabbage, graze the sharp knife up the side a few times to get shredded pieces of cabbage.
Place the shredded cabbage in a medium bowl, then top with the rice vinegar, red wine vinegar, and the salt and pepper. Mix until combined, then set aside.
In a small sauce pan add the rinsed split red lentils with low sodium chicken stock. Bring just to a boil, then lower to a simmer. Add the basil and dried garlic then allow to simmer for about 5-7 minutes. If you like the lentils firmer, don't allow to cook as long so they will maintain their shape. Stir every so often and remove from heat when done. Allow to cool.
In a serving bowl add the cabbage, bell pepper, tomatoes, olives, cucumber, and avocado.
Top with the kidney beans, garbanzo beans, and ¼ to ½ cup of the prepared lentils. Garnish with cilantro.
Mix the ingredients for the simple salad dressing and pour on top before mixing the salad together then serving.

How do you like your salads?

For more recipe inspiration using lentils be sure to head over to lentils.org

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

Grilled Pineapple Asparagus Salad

May 28, 2017 by MamaHarris 2 Comments

Summertime is around the corner, which means it’s time for fresh and easy sides to go with all that deliciousness coming off the grill. Why not add some veggies and fruit to the grill too? This Grilled Pineapple Asparagus Salad is the perfect summertime dish for the season. Served atop watercress and frisee with a simple lemon-white wine vinaigrette, topped with avocado and grilled asparagus, red onion and zucchini along with grilled pineapple, then topped with a sprinkle of goat cheese. It’s effortlessly delicious!

You may recognize this salad it was pictured and served with my blackened salmon recipe. I also used the indoor searing grill that I’m giving away in that post for this recipe too. Speaking of which, the giveaway is still open too, you should enter!

I love cooking in the summertime, I try to make dishes and meals that are not only light and colorful, but also easy to put together. One thing I’m not interested in during this time of year is spending hours over the stove. There’s just so much more to do during the summer that I like to keep the food simple and fun. That’s why I knew this salad was the perfect side for all of my grilled meats, or even as a light lunch on its own!

I chose some of my favorite summertime veggies like asparagus, zucchini and red onions and thought they’d pair well with some fresh pineapple. A quick soak of the veggies with some olive oil, salt and pepper and a light spray of coconut oil and a sprinkle of sugar for the pineapple and they are ready to grill. You can add these to your outdoor grill, or if you have an indoor searing grill these can be grilled up in a flash. I prefer to use a coconut oil spray like the one I also used on these roasted sweet potatoes, beets and carrots. It’s easier than melting coconut oil and brushing it on, and honestly the pineapple is sweet and juicy enough, it just needs a tiny bit.

Once the veggies and fruit are oiled and seasoned, heat your grill to 375-400 degrees and cook them on each side for about 5 minutes until you see those delicious grill marks.

If your grill is large enough you can place them all on it together, but I did these in batches which was still relatively quick. The ingredients for this salad make enough for 2 large personal sized salads, with some vinaigrette dressing to spare for more summer meals.

Remove the stems from the watercress and frisee, then toss it in just a bit of the dressing. Top with avocado slices, then the asparagus, zucchini and pineapples. Take the onions and cut them in quarters, adding the little grilled strips to the salad, then top with the goat cheese.

Yum! This salad is so refreshing, the mild flavors blend together with the sweetness of the pineapple, the creaminess of the goat cheese and the slightly tart taste from the vinaigrette. Pairs so well with many grilled meats, or you could even add some grilled chicken or steak to the salad to really take it to the next level!

Grilled Pineapple Asparagus Salad

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Mama Harris' Kitchen

Recipe type: Salad

Serves: 2 servings

Ingredients

For the Grilled Pineapple Asparagus Salad

coconut oil
sugar
6 pineapple slices
extra virgin olive oil
salt + pepper
8 asparagus spears
¼ medium zucchini, sliced thin
2 thin slices red onion
1 cup watercress
1 cup frisee
½ medium avocado, peeled, seed removed and sliced
2 teaspoons goat cheese

For the Lemon-White Wine Vinaigrette

⅓ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons rice vinegar
2-3 teaspoons lemon juice
¾ teaspoon honey
½ teaspoon minced garlic
¼ teaspoon dry basil
salt and pepper

Instructions

Preheat the grill, preferable to about 375 - 400 degrees.
Coat the pineapple slices with a thin layer of coconut oil, preferably a coconut spray. Sprinkle with just a bit of sugar.
Add the asparagus, zucchini, and red onion to a dish and drizzle with olive oil. Sprinkle with salt and pepper and turn a few times until all veggies are covered.
Add the veggies and fruit to the grill, cooking each side for about 3-5 minutes until you can see grill marks. Flip and cook the other side for about the same amount of time.
As the veggies are cooking, put together the vinaigrette and toss the watercress and frisee in it.
Add the lettuce leave to the bowl with the avocado slices. Include the pineapple and asparagus.
Cut the onions into quarters and separate them, adding them to the salad. Sprinkle with goat cheese and serve.

What are some of your favorite grilled veggies or fruits?

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Cheesy Garlic Bread

February 21, 2017 by MamaHarris Leave a Comment

You ever make something so easy and simple that when someone asks you for the recipe you just feel silly giving it. It’s literally the easiest thing. That’s how I feel about this Cheesy Garlic Bread.

This bread is basically a staple in my house. If I make spaghetti, ghoulash, chicken alfredo pasta, or any other assortment of meals that are traditional staples – you can guarantee that this bread is being made too. It’s also the one thing that every single member of my family will eat, from the vegetarian to the health conscious to the picky littles. They all love the bread.

Many of my friends and family will come to eat dinner with us, or visit during different time of day I’ll often offer leftovers for them to try. No matter how good my spaghetti is they just go crazy for the bread. And then they just figure the recipe can be found on my blog. It’s almost embarrassing every time I tell them no, this particular recipe isn’t there. I honestly never thought to add it because it’s so easy breezy. So here I am, typing out the recipe for those very special people – and for you too!

There’s no strict measurements, to be honest I’m guessing at most of them. I just do a shake of this and a handful of that. I usually choose French or Italian bread loaves, although you can use Sourdough or a wheat variety as well. Sometimes I’ll pick up the other French or Italian loaves that have the herbs in the crust or the flakier crust, but this time I chose something simpler. A sweet French bread loaf is a classic and is guaranteed to be delicious.

Now, if you’re like me you might be shopping for the week instead of just that day when you pick up your bread loaf. I always buy them freshly baked from the bakery, so they’re typically in the paper packaging with one side exposed. I find if you leave them in that packaging for more than 12-15 hours the bread hardens. I keep it in the paper packaging, then place it in a plastic grocery bag and tie it in a knot. This helps prolong the softness of the bread for a few days, however there’s nothing quite like freshly baked bread.

Also important, a good serrated bread knife. This is a key investment, because a dull knife will pull and break your bread and you’ll be left with a headache – that still tastes great. So get some good knives!

Delicious tasting, quality butter is also very important. It’s definitely one of the highlights of the recipe and you can absolutely taste the difference. Be sure to use real (quality) butter for this, not margarine. I prefer to use salted butter, but because of the garlic salt that’s also used in this recipe, it can quickly get too salty for some people. For that reason unsalted butter is completely fine.

Since this is a quick recipe that I make, usually while noodles are boiling right before a dish is complete, I use mostly dried ingredients and seasonings. It’s important to use good quality ingredients to really bring the flavor out. While cheap garlic salt or dried herbs might be okay for some recipes, I definitely recommend splurging for the good stuff to keep stocked in your pantry. It really makes a world of difference!

The cheese is important in this recipe as well. Too much and it will be an oily mess. I wrote Mozzarella into the ingredients because it’s ultimately my favorite, but I’ve also used Cheddar mixed with Mozzarella or Monterey Jack cheese as well. A good melty cheese with a flavor you love is what’s important. Mozzarella is a classic.

A quick drizzle of your favorite olive oil over the top of all the butter, seasonings and cheese really helps to transform this bread into something truly special. Don’t skip this step!

Oven temperatures do vary, but once the crust is a slightly crisp and golden color and the cheese is beautifully melted is when your bread is perfect. Let it cool before cutting in, being sure to swat little hands from grabbing before it’s ready (trust me on this).

Cheesy, buttery, melted goodness. It’s so easy, too!

If your kids like helping in the kitchen, making this bread is a great task to give to them. Mine, however, like to steal the grated cheese. Hey, I have to pick my battles.

My favorite way to serve this bread is with a big plate of spaghetti. Mr. Harris insists on having a huge pot of spaghetti at least 2-3 times a month, so this bread and a side salad are what helps me get past the monotony of repeated meals. I’m one that likes to experiment and have new things constantly, but when the family loves those tried and true traditional dinners, what can you do?

Pass the cheesy garlic bread and enjoy.

Cheesy Garlic Bread

Save Print

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

This toasty, cheesy garlic bread is full of flavor and is so easy to put together. It's a great compliment to many of your favorite family meals.

Author: Mama Harris' Kitchen

Recipe type: Bread

Serves: 10-12 slices cheesy garlic bread

Ingredients

1 loaf of French or Italian Bread
4 tablespoons butter, softened
2 tablespoons garlic salt
½ tablespoon dry basil
1½ cup shredded mozzarella
½ tablespoon dry Italian seasoning
3 tablespoons Parmesan Romano cheese
½ tablespoon dry parsley
extra virgin olive oil

Instructions

Preheat the oven to 350 degrees.
Using a sharp serrated knife, cut the bread loaf in half lengthwise.
Lay both halves out, face up, and spread the butter over the portion that's been cut.
Sprinkle over the buttered halves with garlic salt and basil.
Sprinkle the cheese, then top with Italian seasoning, Parmesan Roman, and parsley.
Prepare a baking sheet by lining with a silicone mat or parchment paper, then lay the prepared bread on top, drizzling with the olive oil.
Bake in preheated oven for about 10-12 minutes, until the cheese has melted and the edges are golden.
Remove from oven and allow to cool before cutting into slices.
Serve warm and enjoy!

Nutrition Information

Serving size: 1-2 slices

Does your family have a meal that they love to enjoy multiple times a month? I’d love to hear it!

Don’t forget to save for later by pinning the image below. Just hover over the photo and click “pin it” to save to your favorite Pinterest board.

Mama Harris’ Kitchen’s Top 10 Recipes for 2016

December 31, 2016 by MamaHarris 5 Comments

Another year in the books, folks. This year seemed endlessly long, am I right? 2016 was definitely quite a year. I know many people who can’t wait for the year to be over, and I do understand. We lost many brilliant stars (I am still mourning Prince), this election season was pretty crazy no matter what side of it you were on, and it just seemed so…long. So join me in saying “Sayonara” to 2016 and let’s look forward to great things in the coming year. But first, let’s take a look at the top 10 recipes for 2016 on Mama Harris’ Kitchen.

One of the things I love to do when the new year rolls around is look at the past year for ways I can grow, things I can change, and what’s been working well in my life. A great part of my life is this blog, and I like to take a look back to see which recipes and creations really resonated with my readers. Which recipes received the most traffic, the most shares, the most love. Doing so really helps me see what my readers like to see from me, and what I can create more of. I like to share these results at the end of each year so you can see what the top recipes were for the year, just in case you missed one or two.

Quick and easy is still a trend, I’m sure it always will be. I’m also seeing that classic recipes are always popular, and chicken will probably never go out of style. This definitely helps me going into the new year and planning my recipe calendar, I enjoy giving you what you want more of. So please, if something is missing let me know you’re looking for it and I’ll see what I can come up with!

My wish for you is a happy and safe NYE and a successful and joyous 2017. Let’s make it happen!

Here’s the Top 10 Recipes on MamaHarrisKitchen.com for 2016!

1. Caramel Apple Cake Mix Waffles

2. Shrimp Tacos with Cilantro Lime Cream

3. Savory Crepes with Turkey, Mushroom and Swiss Cheese

4. Quick Pan-Fried Tilapia

5. Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

6. Cheesy Bean Dip with a Kick

7. Romantic Brunch: Egg, Chicken and Veggie Tartlets with Sexy Sangria’s

8. Quick & Easy Chicken Teriyaki Bowl

9. Herb and Cheddar Buttermilk Biscuits

10. Rice Cooker Sausage Jambalaya

Did you try any of these recipes over the past year? If so, which was your favorite? If not, what would you like to try?

Hawaiian BBQ Chicken Wings

October 19, 2016 by MamaHarris 10 Comments

We’re baaaaccckkkk!!! That’s right, friends. This will be the third year in a row that Mandi from Chewsy Lovers and I share all types of flavors of chicken wing recipes every week for at least one month (we’ve been known to extend this). It’s football season and we like variety, so we like to get creative and SHARE! This week for my very first wing recipe for football season of 2016 I made Hawaiian BBQ Chicken Wings. If you’ve followed along before you know that I like to come up with a wide variety of ways to make my wings. From baked, breaded, fried or boneless I always have a new technique. I also like to create dipping sauces for these wings, but this weeks wings were tasty on their own. Absolutely no sauce was needed; just tasty, finger licking goodness!

My family loves going to our local Hawaiian BBQ spot, that sweet tangy flavor is unbeatable and I wanted to create something that had the same flavors. For the sauce I just used my favorite barbecue sauce, added pineapple juice and honey with a few other flavorings and did a quick fry of the chicken before covering it with the sauce and baking it. Sticky, tasty wings were ready in no time!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

Mandi recently shared her Sour Cream and Onion Chicken Wings that you must check out. You can also check out our Pinterest board that I linked above if you’re looking for more wing recipes. We have a full season ahead of us and we’re just getting warmed up. We love to see our recipes recreated, so be sure to share with us on Instagram and Twitter and tag us with the hashtag #ChicksWingIt so we can cheer you on!

Hawaiian BBQ Chicken Wings Ingredients:

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Directions:

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.

Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.

While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.

Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.

Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.

They’ll be crispy and sticky. Remove from oven and allow to cool.

Garnish with green onions and serve. Enjoy!

Hawaiian BBQ Chicken Wings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Hawaiian BBQ Chicken Wings

Hawaiian BBQ Chicken Wings are quick fried, then baked and covered in a homemade sweet and tangy sauce that will have your guests cheering YOU on!

Ingredients

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Instructions

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.
Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.
While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.
Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.
Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.
They'll be crispy and sticky. Remove from oven and allow to cool.
Garnish with green onions and serve. Enjoy!

https://mamaharriskitchen.com/2016/10/hawaiian-bbq-chicken-wings/

What’s your favorite flavor chicken wings?

Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

October 17, 2016 by MamaHarris 9 Comments

I love to recreate recipes that are childhood favorites. Most of the kids I know love chicken strips (or nuggets) and fries. It’s inevitable! When I was a kid it was also a favorite for me, and I actually know grown adults who will just order chicken strips and fries at every new restaurant they go to. It’s just one of those meals that’s easy and comforting, so I decided to spruce it up a bit! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my honey mustard crispy chicken wrap recipe that I’m serving with sweet potato fries.

The main ingredient for this recipe is the chicken strips. They had to be tasty and juicy, with breading that’s anything but soggy. Since today’s New Comfort Food is all about fresh and locally grown ingredients and healthier techniques, I’ll be baking the chicken strips and adding tons of color to this meal by putting the chicken in a wrap with fresh veggies and a homemade honey mustard sauce. I was inspired by Foster Farms’ Never Fried Chicken Sandwich that uses baked and breaded chicken, served with a delicious kick and lots of colorful veggies. It’s sort of everything I would want in a sandwich, since colorful meals make me ridiculously giddy.

I also used Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. It’s a premium ingredient that I not only feel great about eating but also feel great feeding to my family. Foster Farms Simply Raised line of chicken products are locally grown right here on the West Coast with no antibiotics ever and are 100% vegetarian fed. This chicken is a great start to all of your New Comfort Food meals!

The key to a good baked and breaded chicken is to toast your bread crumbs. I prefer using Panko bread crumbs because they’re naturally crispier and they provide such a great texture. Season up the buttermilk and let the chicken soak up all of that goodness, then roll it around in some toasted Panko crumbs and sprinkle with some crushed almonds. The result is a tasty, juicy chicken strip that’s crunchy and golden – the perfect star for my colorful wrap!

To me, comfort food first and foremost has to taste good. Seasoned to perfection, melt in your mouth flavor, and visually appealing – that’s what comfort food is all about. This crispy chicken wrap takes a traditional go-to meal of chicken strips and fries to another level by literally wrapping it up in colorful veggies and using a delicious alternative for traditional fries. The sweet potato fries are also baked, instead of fried, and they naturally have such a wonderful flavor. That bit of sweetness is really brought out by using grapeseed oil with a touch of olive oil to bake the fries at a higher heat, and they’re just lightly seasoned with some of my favorite flavors. The honey mustard sauce finishes it all off with a perfectly sweet flavor and a crisp tang that just balances it all so well. The finished product is colorful and tasty, and I feel fabulous feeding my family a meal like this for lunch or even a light dinner. That’s what The New Comfort Food is about to me!

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Directions:

Begin by making the chicken strips. Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray. Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you’re going to need it for the chicken too! In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil. Mix the ingredients, then place the chicken in the dish, making sure it’s completely covered in the seasoned buttermilk. Allow it to sit for about 15 minutes or so, then it’s time to begin!

Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.

Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.

While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.

Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries. Add them to a dish and drizzle with grapeseed oil and a bit of olive oil. Mix them up so the oil is over all of the fries, then season them up.

Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed. Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.

While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato. Top with 1-2 chicken strips.

Add a bit of carrots, then drizzle with the honey mustard sauce.

Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.

Enjoy!

Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

Fresh ingredients, colorful veggies, easy recipe! Honey Mustard Baked Crispy Chicken Wrap with Baked Sweet Potato Fries are my kind of New Comfort Food.

Ingredients

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Instructions

Begin by making the chicken strips.
Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray.
Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you're going to need it for the chicken too!
In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil.
Mix the ingredients, then place the chicken in the dish, making sure it's completely covered in the seasoned buttermilk.
Allow it to sit for about 15 minutes or so, then it's time to begin!
Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.
Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.
While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.
Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries.
Add them to a dish and drizzle with grapeseed oil and a bit of olive oil.
Mix them up so the oil is over all of the fries, then season them up.
Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed.
Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.
While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato.
Top with 1-2 chicken strips.
Add a bit of carrots, then drizzle with the honey mustard sauce.
Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.
Enjoy!

https://mamaharriskitchen.com/2016/10/honey-mustard-crispy-chicken-wrap-sweet-potato-fries/

Do you have a favorite meal from childhood that you’ve spruced up?

This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.