veggies Archives | Mama Harris' Kitchen

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!
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20 Minute Caprese Chicken PLUS a Circulon GIVEAWAY!

October 5, 2017 by MamaHarris 90 Comments

Special thanks to Circulon® for sponsoring this recipe for 20 Minute Caprese Chicken and the opportunity for one lucky winner to receive a Circulon® Momentum™ Cookware Set!
#CirclesForLife #SimpleGourmet

I know, I know. It’s already October. I still find it hard to believe! Where I live school starts right in the middle of the official “Summer” months, so I get thrown off with my seasons those first few months. It also doesn’t help that September had a majority of triple digit weather days, and even in October we’re still sitting comfortably in the 90’s. Honestly from summertime to the fall season I’m looking for quick and easy recipes to make for dinner, because I simply don’t have the time!

This past summer I created this AMAZING 20 Minute Caprese Chicken, complete with a simple salad and served over buttery seasoned noodles. Tomatoes are still in season right now in my part of the world, so I thought that this would be a good time to share this recipe with you too! The chicken is seasoned to perfection then browned on the stove-top before adding mozzarella slices and moving it to the oven for the cheese to melt. There’s a simple balsamic glaze that is drizzled over the top of the chicken before sprinkling with the basil and tossing in the halved grape tomatoes.

Although this recipe is super quick and easy, it’s also so flavorful and mouthwatering delicious. The right cookware is important with these types of recipes, because going from stove-top to oven can be tricky with the wrong kind of pan.

For years I’ve built a collection of various pots and pans, usually just buying something as I need it. I remember when I was 19, I had my first apartment and got this all-in-one set of various pots and pans for super cheap. They were non-stick pans, and this is where I practiced some of my very first meals. The pots and pans didn’t last long, they were non-stick, but I didn’t know how to properly care for them and the coating ended up bubbling up and peeling off. Since then I’ve collected pieces here and there with a variety of different shapes and sizes of pots and pans, and I never had a complete set of one sole brand.

Once I received this Momentum 11 piece set from Circulon, it was like a whole new world opened up! If you don’t know, Circulon has a unique and innovative collection of cookware and kitchenware. Their aim is to streamline the cooking process from start to finish, including prep and cleanup! Circulon cookware is one of a kind ultra-durable hard-anodized aluminum, with a raised cooking surface that is actually a series of raised concentric circles then triple coated with premium-quality nonstick on the interior. This results in super durable, high quality pieces of cookware. What I love is that this particular set is dishwasher safe and can go from stove-top to oven, at up to 400 degrees!

The Circulon Momentum Cookware set comes with 11 pieces; that’s 4 lids and 7 pots/skillets. This is really the basic set that provides essentials for the daily home cook (aka Mealtime Engineer). Everything is non-stick and heavy duty, but light enough for daily use. These cleaned up like a dream, even after boiling the glaze and melting cheese, a few swift wipes and these babies were good as new! Here’s what’s included in this well-rounded set:

1-Qt Pouring Saucepan
2-Qt Covered Saucepan
3-Qt Covered Sauté
6-Qt Covered Stockpot
10-Inch Covered Skillet
8-Inch French Skillet
11.5-Inch French Skillet

When making the chicken I melted the butter and olive oil in the Momentum 11.5-Inch French Skillet over medium heat. Season the chicken first, then add to the skillet to brown.

Preheat the oven to 400, then once the chicken is browned add the mozzarella slices and pop the skillet in the oven to melt the cheese.

While the cheese melts, start boiling the water in the Momentum 6-Qt Covered Stockpot to make the fettuccine noodles. Once cooked, drain then toss them in butter, Parmesan cheese, salt, pepper and parsley.

Prepare the glaze in the Momentum 1-Qt Pouring Saucepan over medium heat,. Once the chicken has cooked, sprinkle the halved grape tomatoes on top, then drizzle with the glaze and sprinkle with fresh basil.

I could devour this any time of year! Tomato season or not, it’s just too good!

Get all of the ingredients plus the recipe on the Circulon website here!
——————————————————————————————–
Enter the Circulon Momentum Hard Anodized 11 Piece
Cookware Set Giveaway BELOW!

Are you as excited about this set as I am? I’m giving away a Circulon® Momentum™ Hard Anodized 11 Piece Cookware Set – a value of $400 – to one lucky person!

Here’s how to enter:

Prize: One (1) Circulon Momentum Hard Anodized 11 Piece Cookware Set.

Giveaway runs through the evening of October 30th.

Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

a Rafflecopter giveaway

Mushroom Lovers’ Roasted Pork Loin and Green Beans

October 3, 2017 by MamaHarris 1 Comment

This Mushroom Lovers’ Roasted Pork Loin and Green Beans recipe is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine. #RealFlavorRealFast

It’s the time of year where people are scouring the internet for the perfect quick dinners. Fall has arrived, school is in session, and everyone is busy! Before you decide on ordering takeout for the third time this week, for real flavor, real fast try this recipe perfect for mushroom lovers! This pork loin filet is quickly pan-seared on the stove top before roasting at high heat with green beans, then served on top of cooked rice. So good and SO QUICK!

This recipe takes almost exactly 30 minutes to make, from start to finish. If you’re strapped on time, you can dice up the meat for even faster cooking. You can use leftover rice that’s already been prepared, or a quick rice blend that cooks up in just a few short minutes. I served mine with a wild and brown rice blend with quinoa, but choose whatever works best for you! What I love is that this recipe used just a few simple ingredients to create a powerhouse of delicious flavors. Starting with the Smithfield Steakhouse Mushroom Marinated Fresh Pork Loin Filet, then roasted with seasoned green beans and served with sautéed mushrooms. This is such an earthy and flavorful meal that’s perfect for fall dinnertime. If you’re not a fan of mushrooms, check out the other flavors Smithfield Marinated Fresh Pork available in the fresh meat section at Safeway! They come in a variety of fresh cuts and flavors and perfect for all cooking styles and dishes.

I like to do a quick sear on most of my roasted meats because it helps to cut some of the cook time as well as hold in some of the flavors that’s marinated and seasoned into the meat. It also helps to sear the meat first when roasting with other items. This recipe just calls for a quick sear on all sides with a bit of grapeseed oil.

The green beans are tossed in a bit of olive oil, fresh lemon zest, plenty of garlic, sea salt, pepper and red pepper flakes. Place them all on the pan with the seared pork loin filet in the center and cook at a high heat for 15 minutes. Remember that the pork is ready when it reaches 145 degrees.

While the pork and green beans roast, we bring together all of that mushroom goodness. The mushrooms are sautéed with garlic, olive oil and butter, then reduced in Sherry wine with a bit of brown sugar. After seasoning some fresh chopped parsley is added to the mix.

After removing the pork and green beans from the oven, allow them to sit for a few minutes to cool. Once cool, use heat safe tongs and a sharp serrated knife to cut the pork into even medallion sized pieces.

Serve the green beans and pork loin slices on top of the prepared rice, then spoon the sautéed mushrooms on top.

This is the perfect recipe for mushroom lovers! The pork is tender and juicy and the flavors are all so simple, but they come together beautifully! You don’t even have to wait for a busy night to create this meal, it’s perfect for leisure-filled weekends and then you can spend your time relaxing!

Mushroom Lovers' Roasted Pork Loin and Green Beans

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Need the perfect 30 minute meal for busy weeknight dinner? This mushroom lovers' roasted pork loin with green beans is ideal!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: American

Serves: 4 servings

Ingredients

For the Pork Loin

1 tablespoon grapeseed oil
1 package of Smithfield Steakhouse Mushroom Pork Loin Filet

For the Green Beans

1 lb. fresh green beans, ends clipped
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon sea salt
1 teaspoon red pepper flakes
¾ teaspoon ground black pepper
zest of one lemon

For the Sautéed Mushrooms

8 oz. baby bella mushrooms, rinsed and sliced
1½ tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1½ tablespoon minced garlic
1 tablespoon Sherry wine
1 tablespoon brown sugar
juice of one lemon
½ tablespoon Worcestershire sauce
½ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons chopped parsley

Instructions

Preheat oven to 425 degrees.
Add grapeseed oil to a medium skillet over medium heat. Once oil is heated through, carefully add the Smithfield Steakhouse Mushroom Pork Loin Filet and sear all sides in the pan for just a few minutes before roasting.
Add the trimmed green beans to a medium mixing bowl with the olive oil, garlic, sea salt, red pepper flakes, black pepper and lemon zest. Mix well, making sure all of the green beans are covered with the oil and seasonings.
On a large baking sheet, place the seared meat in the center. On both sides, add the green beans. Place in oven to roast for about 14 minutes.
While the pork loin filet and green beans are roasting, put together the sautéed mushrooms.
Use the same pan that you seared the meat, adding the olive oil and butter and heating over medium. Lightly sauté the garlic, just until it becomes fragrant. Add the sliced mushrooms and stir. Continue to stir as the mushrooms soften, once the pan becomes almost dry, add the wine to deglaze. Continue to simmer the mushrooms in the wine sauce and add the brown sugar, stirring occasionally. Once the wine has reduced a bit, add the lemon juice, Worcestershire sauce and seasonings. Stir well, remove from heat and stir in the chopped parsley.
Remove the pork and green beans from the oven and allow to sit for a few minutes. Using tongs and a sharp, serrated knife, cut the pork into 1 inch thick medallions.
Serve the green beans and pork over prepared rice with the mushrooms spooned over the top.
Enjoy!

What are some of your favorite quick meals?

Smithfield is also challenging you to submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork and be entered to win the grand prize! For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to smithfieldrealflavorrealfast.com!

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.

Easy Pork Loin Lettuce Wraps

June 27, 2017 by MamaHarris Leave a Comment

Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.

This summer I am all about the quick and easy meals for my family, like these Easy Pork Loin Lettuce Wraps. I’m loving colorful warmer weather recipes with a punch of flavor, but aren’t heavy or too time consuming. In the past week we’ve seen temperatures in the triple digits so it’s looking to be a HOT summer, and I surely don’t want to be cooking for hours in that kind of weather! These lettuce wraps are ready in under 30 minutes, can feed a big family or a handful of guests, and they’re lower carb! Sprinkled with different vegetables and a sweet and spicy flavor, they’re the perfect summertime dish – that’s real flavor, real fast.

I used Smithfield Applewood Bacon Pork Loin Filet for this recipe because I thought the bacon would taste almost candied with the sweet and spicy sauce I was making for these lettuce cups. When I was browsing the fresh meat section at my local Safeway to purchase this, there was also the Smithfield Roasted Garlic & Herb Pork Loin Filet and the Smithfield Steakhouse Mushroom Pork Loin Filet that would both taste just as good with these lettuce wraps. The pork loin filets come pre-seasoned and marinated so you’re already getting great flavor in a quick meal, no matter how you make it. These would also be perfect on the grill served with a quick salad and are great to have on hand when you’re in a pinch for a quick dinner, no matter what day of the week it is.

To help the pork cook a bit faster I cut it in half down the middle lengthwise and did a quick pan sear before roasting in the oven. This helped to shave some of the roasting time and gave the meat a beautiful color. Be sure to sear in an oven safe skillet so you can just pop it in the oven right after.

While the meat is roasting we sauté the veggies with that special sweet and spicy sauce. First the mushrooms so they can sweat it out, then adding the bell pepper, zucchini, green onions, garlic and ginger. What I love about this recipe is the flavor is in the actual food combined with the sauce, no additional salt or other spices are necessary!

After ten minutes in the oven the pork loin internal temperature should be brought to between 145-160 degrees. Once it is, remove it from the oven and let it sit for a few minutes before slicing. To slice use a sharp serrated knife and cut, then dice into bite sizes pieces. Add the pork loin plus the bacon to the pan with the veggies and mix it all together.

The sauce is spicy yet sweet and it’s used throughout the cooking process. Spoon the filling into the lettuce leaves and drizzle a little more sauce, topping with cilantro and a squeeze of lime. These are incredible and such a great choice for dinner during these warmer weather months. I love that the meal is complete in just under 30 minutes, more time to enjoy the beautiful sunshine or hot summer evenings!

Easy Pork Loin Lettuce Wraps

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

These easy pork loin lettuce wraps include a sweet and spicy sauce and BACON! A quick sear of the meat on the stove helps them come together in a snap!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: Fusion

Ingredients

For the sauce

2 tablespoons sweet chili sauce
2 tablespoons low sodium soy sauce
1½ tablespoon sriracha sauce
1 tablespoon hoisin
2 teaspoons grapeseed oil
1½ teaspoon sesame oil

For the filling

2 tablespoons grapeseed oil
Smithfield Applewood Bacon Pork Loin Filet
8 oz baby bella mushrooms, diced
1 medium orange bell pepper, stem and seeds removed, diced
½ medium zucchini, diced
3 green onions, chopped with whites and greens separated
2 cloves garlic, chopped
1 tablespoon ginger, grated
1 head butter lettuce
2 limes
cilantro

Instructions

Begin by combining all the ingredients for the sauce together. Stir it all together until it's well combined, then set aside. You'll be using this sauce throughout the cooking process.
Heat 1 tablespoon of the grapeseed oil over medium heat in a larger skillet that's oven safe. Preheat your oven to 425 degrees.
Remove the Smithfield Applewood Bacon Pork Loin Filet from the packaging. Cut the pork loin filet in half lengthwise, then add it to the pan when the oil has warmed completely. Spoon about 3-4 tablespoons of the sauce over the pork loin.
Sear the meat on each side (about 8 minutes total), adjusting the bacon toppings as needed.
Once the pork has been seared on all sides, pile all the bacon crumbles back on top and put it in the preheated oven setting the timer for 10 minutes.
While the pork is cooking in the oven, in another skillet add the other 1 tablespoon of grapeseed oil and warm it over medium/low heat. Add the mushrooms.
Sauté the mushrooms until they begin to soften and sweat. Give them a little stir, and then add in the orange bell pepper and zucchini. Continue to sauté, adding the white and green parts of the green onions, the garlic and the ginger. Spoon in another 2-3 tablespoons of the sauce and stir it all together.
Remove the pork loin from the oven and insert a meat thermometer to be sure the internal temperature is between 145-160 degrees. If so, allow the meat to sit for another three minutes.
Once the meat has cooled sufficiently, begin to cut into slices, then dice it into small pieces.
Add the diced pork and the cooked bacon crumbles to the pan with the sautéed vegetables. Spoon in another 1-2 tablespoons of sauce.
Carefully scoop the filling into the butter lettuce leaves. Top with cilantro and a few squeezes of lime. Serve with the remaining sauce.

Nutrition Information

Serving size: 1-2 Lettuce Wraps

Do you love a challenge?

Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “What Can You Do With 30?” meal and tip contest. For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.

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”)

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

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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”)

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?

Deli Sandwich Style Sliders

October 31, 2016 by MamaHarris 6 Comments

Special thanks to Sprouts Farmers Market for sponsoring this recipe for Deli Sandwich Style Sliders, it’s the perfect appetizer for hungry guests!

I have a confession to make. What I’m about to say can be pretty important, especially this time of year everyone is having the important conversation – where will the holidays be spent? It might even be a deal-breaker if not handled properly.

I am a super slow cook. Parties, holidays, even dinner sometimes – it just takes me so long. Maybe because I have small kids that are at the phase where they can cuddle one minute and be at each others throat the next so mom has to break it up. Or it might be that I always try to do entirely too much and get overwhelmed before I even start. Or maybe it’s just me being a perfectionist. I know how frustrating it can be, to be invited to dinner starting at 5:00 and it’s not ready till after 7:00.

I’m trying to get better, you guys.

While I’ve been implementing time saving techniques and tools that help make the job quicker, sometimes it can help soften the blow when I serve something utterly delicious to snack on. These Deli Sandwich Style Sliders fit the bill, and the bonus is that they are super simple to put together. Just build them, brush them, and bake! I got all the ingredients at my local Sprouts Farmers Market, not only do they have great quality items but their Sprouts Brand products are also super affordable! Not only are these Hawaiian Sweet Dinner Rolls are perfect to warm up and serve with your holiday meal, but they are so delicious when you cut them in half and make sliders. Filled up with deli meats, cheeses, spinach, sauteed mushrooms and spicy sprouts they are the perfect appetizer to snack on while waiting for your favorite slow cook!

Even if your time management is better than mine, these are great to serve at dinner parties or for holiday gatherings. Such a crowd-pleaser! The sauce I mixed up for the sliders is so unique too, a bit of mayonnaise with some horseradish mustard, topped with just a bit of basil pesto with quinoa. There’s creamy, a bit of a bite with that sweet freshness. It’s great with all of the meats! The garlicky butter that’s brushed on top of the sliders before they bake is also mouthwatering, it all comes together so well.

The plus?

Everyone has forgotten that dinner is later than scheduled!

Deli Sandwich Style Sliders Ingredients:

1 tablespoon extra-virgin olive oil
8 oz sliced baby bella mushrooms
salt and pepper
½ teaspoon Worcestershire sauce
½ cup light mayonnaise
1 tablespoon Sprouts Brand Horseradish Mustard
2 teaspoons Sprouts Brand Basil Pesto with Quinoa
12 count package Sprouts Brand Hawaiian Sweet Rolls
4 slices Freshly Packaged Sprouts Brand Pastrami
4 slices Freshly Packaged Sprouts Brand Black Forest Ham
4 slices Freshly Packaged Sprouts Brand Roast Beef
5 slices Sprouts Brand Sliced Swiss cheese
5 Slices Sprouts Brand Sliced Monterey Jack cheese
1 cup shredded Sprouts Brand Baby Spinach
¼ cup Sprouts Brand Organic Spicy Sprouts
4 tablespoons butter
5 cloves garlic, minced
1 teaspoon Parmesan cheese
1 teaspoon dried parsley
salt

Directions:

Preheat your oven to 350 degrees.

Add the olive oil to a medium saute pan, then add the mushrooms. Once the mushrooms begin to brown and soften, season with salt and pepper and Worcestershire sauce. Mushrooms will be fragrant and soft, remove from heat and place in bowl to cool.

Combine the mayonnaise, horseradish mustard and basil pesto with quinoa and mix well.

Keep the rolls connected and cut them in half with a serrated knife to create a top and a bottom portion. Don’t tear them apart individually.

Line a 9×13 dish with foil and place the bottom portion of the rolls in the middle of the pan.

Spread the mayonnaise mixture across the top of the bottom half of the rolls. Layer the meats on top, then the cheese. Tear the 5th slice of cheese in half to allow all of the cheese to lie flat across the sliders.

Top with spinach, mushrooms, then the sprouts. Replace the tops of the rolls.

Melt the butter in a microwave safe dish, then add the minced garlic, Parmesan, parsley and salt. Mix well and brush along the tops of the rolls.

Cover the dish with another layer of foil and bake in the preheated oven for 20 minutes.

Remove the top layer of foil and bake another 3-4 minutes, until the bread is golden on top.

Remove from dish, cut into individual sliders and serve immediately.

Serve with Sprouts Brand Organic Steak Fries and enjoy!

Deli Sandwich Style Sliders

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 sliders

Serving Size: 1-2 sliders

Deli Sandwich Style Sliders

Need an appetizer to please your crowd? Try these deli sandwich style sliders full of three meats, two cheeses, plenty of veggies and a custom sauce.

Ingredients

1 tablespoon extra-virgin olive oil
8 oz sliced baby bella mushrooms
salt and pepper
½ teaspoon Worcestershire sauce
½ cup light mayonnaise
1 tablespoon Sprouts Brand Horseradish Mustard
2 teaspoons Sprouts Brand Basil Pesto with Quinoa
12 count package Sprouts Brand Hawaiian Sweet Rolls
4 slices Freshly Packaged Sprouts Brand Pastrami
4 slices Freshly Packaged Sprouts Brand Black Forest Ham
4 slices Freshly Packaged Sprouts Brand Roast Beef
5 slices Sprouts Brand Sliced Swiss cheese
5 Slices Sprouts Brand Sliced Monterey Jack cheese
1 cup shredded Sprouts Brand Baby Spinach
¼ cup Sprouts Brand Organic Spicy Sprouts
4 tablespoons butter
5 cloves garlic, minced
1 teaspoon Parmesan cheese
1 teaspoon dried parsley
salt

Instructions

Preheat your oven to 350 degrees.
Add the olive oil to a medium saute pan, then add the mushrooms. Once the mushrooms begin to brown and soften, season with salt and pepper and Worcestershire sauce. Mushrooms will be fragrant and soft, remove from heat and place in bowl to cool.
Combine the mayonnaise, horseradish mustard and basil pesto with quinoa and mix well.
Keep the rolls connected and cut them in half with a serrated knife to create a top and a bottom portion. Don’t tear them apart individually.
Line a 9x13 dish with foil and place the bottom portion of the rolls in the middle of the pan.
Spread the mayonnaise mixture across the top of the bottom half of the rolls. Layer the meats on top, then the cheese. Tear the 5th slice of cheese in half to allow all of the cheese to lie flat across the sliders.
Top with spinach, mushrooms, then the sprouts. Replace the tops of the rolls.
Melt the butter in a microwave safe dish, then add the minced garlic, Parmesan, parsley and salt. Mix well and brush along the tops of the rolls.
Cover the dish with another layer of foil and bake in the preheated oven for 20 minutes.
Remove the top layer of foil and bake another 3-4 minutes, until the bread is golden on top.
Remove from dish, cut into individual sliders and serve immediately.
Serve with Sprouts Brand Organic Steak Fries and enjoy!

https://mamaharriskitchen.com/2016/10/deli-sandwich-style-sliders/

What are some of your favorite finger foods?

Find more fun tips, ideas and inspiration for the holiday season – including appetizers, snacks and other fun and colorful options at the Sprouts Brand Website!

One Pot Chicken Veggie Spaghetti

October 24, 2016 by MamaHarris 22 Comments

One meal in my house that I make more than any other meal is spaghetti. It’s a universal favorite; my kids love it because it’s tasty and fun and my husband loves it because he’s a creature of comfort. I love it because I know that my family will devour it and ask for more, and it’s easy to make! However, instead of preparing the good ol’ classic spaghetti I’ve decided to switch things up a bit with this classic comfort food. While I do love tradition, sometimes I prefer to make some changes and create a more modern spin on a traditional recipe. Making the spaghetti with chicken or even foregoing the red sauce completely for one of my own creation. Not to worry, there’s still tomatoes and plenty of flavor! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my one pot chicken veggie spaghetti recipe.

This recipe has plenty of fresh ingredients, tons of flavor, and even a little surprising kick of spice. The chicken is seasoned with a few of my favorite spices, or what I like to call my secret arsenal. Lemon pepper, smoked paprika, garlic + salt with some dried herbs. This is a flavor profile I truly love, and this is the comforting and familiar taste that my family loves. Due to the fresh ingredients and lemon flavors this would be a great summer meal, but it’s hearty and comforting enough for the colder months as well. Since this is a modern spin on a comfort food classic, I chose to use vegetable spaghetti for this dish and mozzarella cheese as a garnish since it’s naturally lower in fat than other cheese varieties.

The chicken is the star of the show here. It’s on prominent display in this dish and I chose to use Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. Foster Farms Simply Raised is locally grown on the West Coast with no antibiotics ever and 100 percent vegetarian fed. It’s the perfect foundation for your New Comfort Food meals. In fact, Foster Farms recently commissioned a national consumer survey to learn more about what people are looking for in their New Comfort Food dishes. What they found is that Americans’ idea of comfort food is moving away from rich and heavy, traditional comfort foods, and toward recipes that are both easier and healthier to make and that include locally farmed, fresh ingredients. What’s even more interesting is that 80% of Americans are turning to chicken as a staple for their comfort food meals and are prioritizing chicken raised with no antibiotics, hormones or steroids. Also, 68% of those surveyed are a lot more concerned than their mother was about what goes into the food they are feeding their families; millennial parents even more so (75%). More than 80% even said that they choose healthier recipes plus more fruits and veggies in their comfort food meals.

Does this mean that traditional comfort foods are a thing of the past? Not necessarily, but there is a change in the ingredients people are choosing. Many, like me, love to incorporate colorful and fresh ingredients into classic meals. The New Comfort Food has evolved from the traditionally heavy and rich foods to feel-good meals that feature local, fresh and premium quality ingredients, produced with no antibiotics ever. The New Comfort Food is no longer an indulgence, but an everyday occasion – it’s a more healthful way of eating.

One Pot Chicken Veggie Spaghetti Ingredients:

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
juice from 1 lemon, divided
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
1 teaspoon lemon pepper
3/4 teaspoon Himalayan salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 small onion, cut into strips
1 tablespoon chopped garlic
3 cups red and orange grape tomatoes, halved
7 basil leaves, shredded
1/2 cup spinach, shredded
1 1/2 teaspoon salt
1/2 teaspoon red pepper flakes
12 oz (boxed) vegetable spaghetti
4 1/2 cups chicken broth
shredded mozzarella cheese

Directions:

Begin by heating 1 tablespoon olive oil and the butter in the pot you will be making your spaghetti in over medium heat. Squeeze half a lemon into the oil and butter as it melts. Trim any fat from the chicken, if needed, then season with the lemon pepper, Himalayan salt, smoked paprika, garlic powder, oregano and parsley. Once the oil and butter have melted, add the seasoned chicken to the pot and cook each side, about 5 minutes each until the chicken is golden.

Remove the chicken from heat, place on a plate and cover with foil.

Add the remaining olive oil in the pan and lightly saute the onions, garlic, tomatoes, basil and spinach until the onions begin to turn translucent and the basil and spinach begin to wilt.

Add the vegetable spaghetti noodles and the chicken broth, along with the remaining lemon juice and the salt and red pepper flakes. Raise heat just a bit and bring to a boil, stirring every few minutes. Allow the noodles to soften and the liquid to absorb and thicken, but you don’t want to cook it until the liquid is gone.

Once the spaghetti is almost done, remove the foil from the chicken and slice into small strips.

Serve the spaghetti in a bowl, top with the chicken, add a bit of mozzarella and garnish with fresh basil leaves. Enjoy!

One Pot Chicken Veggie Spaghetti

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

One Pot Chicken Veggie Spaghetti

Dinner is ready in a flash with this one pot chicken veggie spaghetti that's fresh, flavorful, hearty and comforting. The perfect meal year round!

Ingredients

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
juice from 1 lemon, divided
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets
1 teaspoon lemon pepper
3/4 teaspoon Himalayan salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 small onion, cut into strips
1 tablespoon chopped garlic
3 cups red and orange grape tomatoes, halved
7 basil leaves, shredded
1/2 cup spinach, shredded
1 1/2 teaspoon salt
1/2 teaspoon red pepper flakes
12 oz (boxed) vegetable spaghetti
4 1/2 cups chicken broth
shredded mozzarella cheese

Instructions

Begin by heating 1 tablespoon olive oil and the butter in the pot you will be making your spaghetti in over medium heat.
Squeeze half a lemon into the oil and butter as it melts. Trim any fat from the chicken, if needed, then season with the lemon pepper, Himalayan salt, smoked paprika, garlic powder, oregano and parsley.
Once the oil and butter have melted, add the seasoned chicken to the pot and cook each side, about 5 minutes each until the chicken is golden.
Remove the chicken from heat, place on a plate and cover with foil.
Add the remaining olive oil in the pan and lightly saute the onions, garlic, tomatoes, basil and spinach until the onions begin to turn translucent and the basil and spinach begin to wilt.
Add the vegetable spaghetti noodles and the chicken broth, along with the remaining lemon juice and the salt and red pepper flakes. Raise heat just a bit and bring to a boil, stirring every few minutes. Allow the noodles to soften and the liquid to absorb and thicken, but you don't want to cook it until the liquid is gone.
Once the spaghetti is almost done, remove the foil from the chicken and slice into small strips.
Serve the spaghetti in a bowl, top with the chicken, add a bit of mozzarella and garnish with fresh basil leaves. Enjoy!

https://mamaharriskitchen.com/2016/10/one-pot-chicken-veggie-spaghetti/

What’s your favorite comfort food to recreate with New Comfort Food type of options?

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

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.

What is your favorite thing to dip?

Get all of the ingredients plus the recipe on the Circulon website here! ——————————————————————————————– Enter the Circulon Momentum Hard Anodized 11 Piece Cookware Set Giveaway BELOW!

Here’s how to enter:

What are some of your favorite quick meals?

How do you like your salads?

Do you love a challenge?

What are some of your favorite grilled veggies or fruits?

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

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?

Deli Sandwich Style Sliders Ingredients:

Directions:

What are some of your favorite finger foods?

One Pot Chicken Veggie Spaghetti Ingredients:

Directions:

What’s your favorite comfort food to recreate with New Comfort Food type of options?

Ingredients for Crispy Baked Chicken Strips:

Ingredients for Honey Mustard Dressing:

Ingredients for Sweet Potato Fries:

Ingredients for Honey Mustard Crispy Chicken Wrap:

Directions:

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

Get all of the ingredients plus the recipe on the Circulon website here!
——————————————————————————————–
Enter the Circulon Momentum Hard Anodized 11 Piece
Cookware Set Giveaway BELOW!