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No. 15

FALL 2017

bestrecipesmag.com

FALL INTO FALL SLOW COOKER POT ROAST, FRESH NOW APPLES, SPOTLIGHT EGGS, & COMFORT SOUPS


contents 7

8 23

FEATURES SLOW COOKER

Pot roast has never been more simple!........................... 25

TWO WAYS

Chicken Paprikash.......................... 28

FRESH NOW! - APPLES

Apples are extremely versatile! See how we used them!................... 8

SOUPS ON

Bean and Ham, Cream of Poblano and many more!............................... 16

11

32 28

BESTRECIPESMAG.COM


30

25

15

IN THIS ISSUE

BestRecipes Magazine FALL 2017

HOW TO Caramel Sauce............................ 7

SPOTLIGHT: EGGS............................ 27 Caesar Salad.............................. 28

FRESH NOW: APPLES......................... 8 Pork Cutlets and Apples............ 9

Bacon and Caramelized Onion Quiche............................. 29

Baked Apple Peel Chips............ 10

SLOW COOKER Slow Cooker Pot Roast............. 30

Crisp Apple Salad.......................11 Caramel Apples......................... 13 Pan Seared Caramel Apples......................... 15 Baked Apple Ice Cream Bowls........................ 16 Applesauce Tarts....................... 17 SOUPS ON Bean and Ham Soup.................. 19 Sausage and Bean Soup........... 20 Cream of Poblano Soup............ 21 Beef Barley Soup....................... 23 Taco Soup.................................. 25

TWO WAYS Chicken Paprikash Pot Pie........ 32 Chicken Paprikash..................... 33


EDITORIAL

CHIEF CONTENT OFFICER

EXECUTIVE EDITOR

EDITORIAL DIRECTOR

Drew Maresco Dallyn Maresco Ashley Horst

FOOD TEAM

CONTRIBUTING FOOD EDITORS

Katie Decker

Pamela Hackett

Susan Williams

CREATIVE & VISUAL

DIRECTOR OF PHOTOGRAPHY

ART AND LAYOUT

Cheryl Maresco XiR Digital Media, LLC

BestRecipes Magazine is distributed by XiR Digital Media, LLC © 2017 XiR Digital Media, LLC (BestRecipes Magazine™). All rights reserved. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. BestRecipes Magazine™ is a trademark of XiR Digital Media, LLC


FALLING INTO FALL! Fall comes and the weather gets that chill in the air, the leaves start to change, and the orchards are opening. It really makes this time of year delightful in the BestRecipes kitchen. This year the apple orchards played a big and fun part in this issue. Caramel apples, apple ice cream cups, apple peel chips, we used every part of the apple and every part was delicious! But don’t take our word for it, flip on through and try them yourself. When it gets cold and the only thing that comes to mind is comfort food, we got you covered! A slow cooker pot roast is exactly what you need this fall!

DREW MARESCO

Chief Content Officer

FALL


HOW TO MAKE CARAMEL


HOW TO: CARAMEL

CARAMEL SAUCE SERVES 6

INGREDIENTS:

DIRECTIONS:

In a small saucepan over medium-high heat, combine sugar, corn syrup, and water. Stir mixture until it comes to a boil. Continue to cook, swirling the pan (do not stir), until the mixture turns a light amber color and a candy thermometer reads 320 degrees, about 8-10 minutes. Remove the pan from the heat and slowly whisk in the heavy cream (be careful as it will bubble vigorously). Add the butter and vanilla extract and continue to whisk until incorporated. Return the pan to low heat and whisk until the mixture is smooth.

2 cups sugar

¼ cup light corn syrup

½ cup water

½ cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

per serv: 351 cal; 7.6 g fat; 0.2 g protein; 75.3 g carb; 0 g fiber

7


8

FRESH NOW!- APPLES

FRESH NOW! apples

WRITTEN BY DALLYN MARESCO

Apples come in a variety of flavors and textures; tart, buttery, crunchy, soft, or tangy. They are a fruit that comes with a number of options, some are best raw, others are better for baking. Some hold together for pies while using others will fall apart. With so many options, how do you know which apple is right for you? If you shop at a farmer’s market, it’s a good idea to ask the farmer questions. Find out what you can about the different apples. You can also mention to the farmer what you’re looking for and ask for guidance. Or, next time you’re at the grocery store, instead of buying a bag of your usual choice, try picking up a couple different kinds. Make your own mixed bag for tasting.

This could be a fun way to find out what your family prefers also. To get you started, we’ve compiled a few popular choices. Apples contain a large amount of vitamin C, more than half of an apple’s vitamin C is just under the skin as is where most of the fiber in an apple is. Apples have the B-complex vitamins (riboflavin, thiamin, and vitamin B-6) in them, which are key in maintaining red blood cells and keeping the nervous system in good health. They also contain good minerals, like calcium, potassium, and phosphorus.


CATEGORY

9

SWEET SPOT

FRESH NOW! - APPLES

9

PORK CUTLETS AND APPLES SERVES 5

INGREDIENTS: 1 (2-pound) pork tenderloin, trimmed and sliced into ½-inch pieces, pressed to about ¼-inch thick

½ teaspoon salt

½ teaspoon pepper

1 tablespoon oil

1 medium onion, sliced

2 tablespoons butter

2 granny smith apples, peeled and diced 1 ½ cups tart cherries

½ cup apple juice or cider 2 tablespoons brown sugar

DIRECTIONS: In a large skillet over medium-high heat, cook pork 2 minutes per side, working in batches. Transfer to plate and repeat. Melt butter and add the onions, cooking until slightly browned. Add apples, cherries, and apple juice/cider, bring mixture to a simmer. Continue simmer until apples have softened to fork tender. Stir in brown sugar and return pork to the pan; cook until heated through. Serve. per serv: 324 cal; 11 g fat; 36 g protein; 27 g carb; 3 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY DREW MARESCO


10

FRESH NOW!- APPLES

BAKED APPLE PEEL CHIPS SERVES 4

INGREDIENTS:

1 tablespoon butter

Pinch of salt

2 teaspoons sugar ¼ teaspoon cinnamon

Peels of 4 apples DIRECTIONS: Preheat oven to 400 degrees. Melt butter in a microwave-safe bowl, add sugar, and cinnamon; stir to combine. Add apple peels and toss until fully coated. Spread peels out on a parchment-lined baking sheet and bake for 12-15 minutes or until crispy. per serv: 111 cal; 3 g fat; 0.5 g protein; 12 g carb; 3.5 g fiber

RECIPE BY DALLYN MARESCO


FRESH NOW! - APPLES

11

CRISP APPLE SALAD SERVES 4

DRESSING:

CANDIED PECANS:

INGREDIENTS:

¼ cup cider vinegar

1 tablespoon brown sugar

½ cup neutral-flavored oil

1 teaspoon white sugar

4-5 cups spring mix salad greens

1 teaspoon vanilla extract

1 tablespoon water

1 ½ teaspoons sugar

½ cup chopped pecans

½ cup candied pecans

1 large apple, diced 4 green onions, sliced

½ teaspoon salt

¼ teaspoon black pepper

½ cup crumbled blue cheese

1 teaspoon parsley

DIRECTIONS: 1 In a small bowl, mix cider vinegar, oil, water, sugar, salt, black pepper, and parsley. 2 In a small non-stick skillet over medium heat, stir brown sugar, white sugar, vanilla extract, and pecans together. Stir constantly to avoid burning. Once nuts are thoroughly coated (there will be some sugar still in the pan) transfer to a plate to cool. 3 Assemble salads with spring mix, apples, green onions, blue cheese, and candied pecans. Serve with dressing!

per serv: 417 cal; 38 g fat; 4 g protein; 14 g carb; 3 g fiber RECIPE BY CHERYL MARESCO


FRESH NOW!

RECIPE BY MELANIE STANSBURY


CATEGORY

13

FRESH NOW! - APPLES

SWEET SPOT

13

CARAMEL APPLES SERVES 6

INGREDIENTS:

DIRECTIONS:

In a small saucepan over medium-high heat, combine sugar, corn syrup, and water. Stir mixture until it comes to a boil. Continue to cook, swirling the pan (do not stir), until the mixture turns a light amber color and a candy thermometer reads 320 degrees, about 8-10 minutes. Remove the pan from the heat and slowly whisk in the heavy cream (be careful as it will bubble vigorously). Add the butter and vanilla extract and continue to whisk until fully incorporated. Return the pan to low heat and whisk until the mixture is smooth. Let the mixture cool slightly, about 1-2 minutes, then dip the prepared apples into the caramel, letting excess caramel drip off. Dip in toppings, if desired. Place on a lightly greased parchment-lined baking sheet to set.

2 cups sugar

¼ cup light corn syrup

½ cup water

½ cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

6 apples, with sticks inserted for dipping

per serv: 431 cal; 8 g fat; 0.2 g protein; 97 g carb; 5 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY DREW MARESCO


FRESH NOW!


15

CATEGORY

FRESH NOW! - APPLES

SWEET SPOT

15

PAN SEARED CARAMEL APPLES SERVES 4

INGREDIENTS:

¼ cup sugar

¼ cup butter, cold

¼ teaspoon ground cinnamon

1 teaspoon vanilla extract ½ cup apple juice

2 baking apples, peeled, cored, and sliced

2 cups vanilla ice cream

DIRECTIONS: In a non-stick skillet over medium heat, add sugar and cook until an amber color. Add the butter and swirl the pan to mix. Add cinnamon, vanilla extract, and apples, stirring often. Add apple juice, reduce heat, and simmer until apples have softened. Serve with vanilla ice cream. per serv: 344 cal; 19 g fat; 2.5 g protein; 43 g carb; 3 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY


16

FRESH NOW! - APPLES

BAKED APPLE ICE CREAM BOWLS SERVES 4

INGREDIENTS:

4 golden delicious apples 1 stick butter, melted ½ cup brown sugar 1 teaspoon cinnamon

Vanilla ice cream DIRECTIONS: 1 Preheat oven to 375 degrees. Using a spoon, hollow out the apples. 2 In a small bowl, combine butter, sugar, and cinnamon until fully mixed. Baste apples with the butter mixture, brushing entire apple and coating the inside thoroughly. Save remaining mixture. 3 Place apples on a baking sheet and bake for 20 minutes. Remove from oven and let cool for 10 minutes. Serve with a scoop of vanilla ice cream inside and pour remaining butter mix on top for a nice sauce. RECIPE BY DALLYN MARESCO

per serv (excluding ice cream): 389 cal; 23 g fat; 0.5 g protein; 50 g carb; 5 g fiber


FRESH NOW! - APPLES

17

APPLESAUCE TARTS SERVES 6

INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 400 degrees. On a lightly floured surface, divide each puff pastry sheet into 3 rectangles. Using a rolling pin, roll each out to roughly a 4x8-inch rectangle. Transfer pastry to a parchment-lined baking sheet, score a ½-inch border around the pastry and brush with egg. Place in the oven and bake until golden and puffed, about 10-15 minutes.

2 sheets puff pastry

1 egg, beaten

2 cups unsweetened applesauce

1 ½ teaspoons cinnamon

¼ cup brown sugar 1 teaspoon vanilla extract, divided

1 teaspoon cornstarch

8 ounces cream cheese, softened

½ cup powdered sugar

2 In a small pan over medium heat, combine applesauce, cinnamon, ½ teaspoon vanilla, and cornstarch. Stir and cook until the mixture bubbles from the center, about 8 minutes. Allow to cool completely. 3 In a small bowl, mix cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth. Lightly press scored pastries, making a pocket. Fill each with cream cheese layer, then with applesauce mixture. Serve immediately. per serv: 670 cal; 45 g fat; 9.5 g protein; 57 g carb; 2 g fiber


S

S P O U N O


CATEGORY

19

SOUPS ON

SWEET SPOT

BEAN AND HAM SOUP SERVES 8

INGREDIENTS:

2 tablespoons butter

½ cup finely minced carrot

½ cup finely minced onion

2-3 cloves of garlic, finely minced

½ teaspoon crushed red pepper flakes, optional 7 (14.5-ounce) cans great northern beans, drained

2 quarts low-sodium chicken broth

1 ham shank

DIRECTIONS: In a large dutch oven or stockpot, melt butter over medium heat. Add carrots, onion, garlic and saute until onion is translucent, about 5 minutes. Add crushed red pepper and saute for 1 minute. Add drained beans, stock and ham shank. Cover and reduce heat to low; simmer for 2-3 hours. Remove ham shank, slice off meat and stir back into the soup. Serve. per serv: 500 cal; 11.7 g fat; 30.1 g protein; 65.5 g carb; 18.7 g fiber RECIPE BY MELANIE STANSBURY

RECIPE BY SUSAN WILLIAMS

19


20

SOUPS ON

SAUSAGE AND BEAN SOUP SERVES 6

INGREDIENTS:

1 tablespoon olive oil

1 cup water

1 pound ground italian sausage

1 bunch kale, stems removed and finely chopped or shredded

2 cloves garlic, minced

½ teaspoon onion powder 4 cups chicken broth or stock

4 cans navy beans, drained ½ cup half and half

Salt and pepper, to taste

DIRECTIONS: In a large pot over medium heat, brown sausage. Remove sausage, add a drizzle of oil and cook garlic until fragrant, about 1 minute. Pour in chicken broth. Stir in kale. Bring to a boil then reduce heat to a simmer. Cook 5 minutes. Add beans and sausage; simmer 20 minutes. Add half and half, salt and pepper to taste. Stir to evenly incorporate everything. Serve with hearty bread. per serv: 318 cal; 13.5 g fat; 26 g protein; 20 g carb; 5 g fiber

RECIPE BY DREW MARESCO


CATEGORY

21

SWEET SPOT

SOUPS ON

21

CREAM OF POBLANO SOUP SERVES 8

INGREDIENTS:

5 poblano peppers

1 tablespoon oil

1 medium onion, chopped

4 cloves of garlic, minced

½ cup butter

½ cup flour

8 cups chicken stock

2-3 cups whole milk 5-6 peeled potatoes, cubed

2 teaspoons cumin

2 teaspoons salt & pepper

12 ounces sharp cheddar cheese, shredded DIRECTIONS: 1 Roast poblano peppers in broiler about 10-12 minutes until the skin turns black and bubbles. Place peppers in a large bowl and cover with a plate (the steam will help the skin peel easier). Let cool, then peel off the skin and deseed. 2 In a medium skillet over medium heat, cook onions and garlic in oil until onions are soft and translucent. In a large stockpot, bring chicken stock to a boil and add peeled potatoes. Boil until the potatoes are soft. 3 In a small saucepan, melt the butter, add flour, whisking together until the roux is light brown, about 5 minutes. Add the peppers, sauteed onions and milk to potatoes and chicken stock. Slowly stir in the roux. Add cheddar cheese, salt, pepper and cumin. Use immersion blender to blend until completely smooth. per serv: 307 cal; 20 g fat; 10.5 g protein; 29 g carb; 2.5 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY KATIE DECKER


SOUPS ON


23

CATEGORY

SOUPS ON

SWEET SPOT

23

BEEF BARLEY SOUP SERVES 8

INGREDIENTS:

2 pounds stew meat, cubed

3 carrots, diced

1 medium onion, diced

2 celery stalks, sliced

8 ounces mini bella mushrooms

1 bay leaf

8 cups beef broth

2 cups water

1 teaspoon onion powder ½ teaspoon thyme 1 tablespoon parsley

1 teaspoon old bay

2 beef bullion cubes

1 cup pearl barley

Salt and pepper, to taste DIRECTIONS: In a large stockpot, heat 1 teaspoon of oil over medium-high heat. Add stew meat and brown evenly, about 5 minutes. Transfer meat to a plate. Reduce heat to medium, add more oil and onion. Cook until onion has softened, about 10 minutes. Add carrots, celery, and mushrooms. Cook for 5 minutes, return meat to pot, add broth, water, onion powder, bay leaf, thyme, parsley, old bay, bullion cubes, and barley. Bring to a simmer and cook until meat is tender and barley is fully cooked, about 1 hour. Season with salt and pepper. per serv: 377 cal; 19 g fat; 27 g protein; 26 g carb; 6 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY CHERYL MARESCO


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CATEGORY

SOUPS ON

RECIPE BY MELANIE STANSBURY


25

CATEGORY

SOUPS ON

SWEET SPOT

25

TACO SOUP SERVES 6

INGREDIENTS:

2 pounds ground beef

1 teaspoon seasoned salt

1 tablespoon chili powder

2 teaspoons paprika

1 ½ teaspoon onion powder

½ teaspoon garlic powder 1 teaspoon cumin

1 teaspoon dried oregano

2 (14.5-ounce) cans black beans, drained

1 (14.5-ounce) can sweet corn, drained

1 (14.5-ounce) can petite diced tomatoes

4 cups chicken broth

Sour cream, for garnish Shredded cheese, for garnish DIRECTIONS: In a large stock pot, over medium-high heat add ground beef, seasoned salt, chili powder, paprika, onion powder, garlic powder, cumin, and oregano, and cook ground beef until browned. Once meat is done, add beans, corn, tomatoes, and broth. Stir together and let simmer on medium heat for 20 minutes. Serve with shredded cheese and sour cream. per serv: 606 cal; 28 g fat; 49 g protein; 33 g carb; 8.5 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY


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BROCCOLI MUSHROOM QUICHE

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SPINACH AND CHEESE STRATA bestrecipesmag.com/cheddar-cheeseand-spinach-strata/

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27

CATEGORY

SWEET SPOT

SPOTLIGHT ON: EGGS

27

EGGS Eggs contain one of the highest qualities of protein you can buy! As we all know, eggs come from chickens. So they are not vegan, but they are considered vegetarian. The color of egg yolks is actually dependent on the diet of the hen, it does not tell you if the egg is good or bad. How to tell if your eggs are good or bad? Place them in water, if they sink, they are good! If they float, throw them away! Eggs are one of the most naturally nutrientrich sources of food we can eat. Eggs contain vitamins A, B5, B12, B2, D, E, K, and B6, as well as folate, phosphorus, selenium, calcium, and zinc. Egg yolks are one of the most abundant dietary sources of choline. Choline is a B-complex vitamin nutrient that most people have no clue even exist. Choline is used to build brain cell membranes, are associated with enhancing neurological functions, and can reduce inflammation.

RECIPE BY MELANIE STANSBURY

Eggs have all of the essential amino acids in all of the right ratios to make our bodies most equipped to make full use of the protein they give us. Eggs contain 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs are known to reduce the risk of heart disease and stroke because, contrary to popular belief, eggs raise your HDL (the good cholesterol). So don't shy away from eggs, try them in a variety of different ways! Make them into a caesar dressing, hard boil them and make egg salad, or scramble them up in a bowl with some milk and mix in and cook in a pie crust for a decadent quiche!

WRITTEN BY DALLYN MARESCO


SPOTLIGHT ON: EGGS

28

CAESAR SALAD SERVES 3

INGREDIENTS:

DIRECTIONS:

1 In a medium bowl, combine mayonnaise, garlic, lemon juice, Worcestershire sauce, anchovy, salt and pepper. While whisking vigorously, drizzle oil in and stir in parmesan cheese.

2 tablespoons mayonnaise ½ teaspoon minced garlic 2 teaspoons fresh lemon juice ½ teaspoon Worcestershire sauce

1 anchovy, or 1 teaspoon anchovy paste

2 In a large bowl, toss chopped romaine and caesar dressing. Serve salad with halved medium-boiled eggs.

¼ teaspoon salt

¼ teaspoon pepper

MEDIUM BOILED EGGS:

¼ cup neutral-flavored oil

¼ cup Parmesan cheese

Carefully submerge eggs into boiling water. Allow to boil for 5-6 minutes. Cool completely in an ice bath.

3 romaine hearts, chopped

3 medium-boiled eggs, sliced, directions below

RECIPE BY DREW MARESCO AND PAMELA HACKETT

per serv: 340 cal; 32 g fat; 10 g protein; 3.5 g carb; 1.5 g fiber


CATEGORY

29

SPOTLIGHT ON: EGGS

SWEET SPOT

29

BACON AND CARAMELIZED ONION QUICHE SERVES 8

INGREDIENTS:

DIRECTIONS:

8 eggs

1 Place pie crust into a pie pan and pre-bake it for 15 minutes at 350 degrees until slightly browned.

1 tablespoon butter

1 medium onion, diced

½ cup shredded cheddar

½ cup whipping cream

Salt and pepper

¾ pound diced bacon, cooked 1 prepared pie crust

2 In a skillet over medium-high heat, melt butter and sauté onions. Cook until browned, about 10-15 minutes. In a medium mixing bowl, add eggs and beat thoroughly: once beaten, add cream and stir to combine without over mixing. Add onions and most of the cooked bacon and ¾ of the cheese. Pour into pie crust, sprinkle with remaining bacon and cheese over top. 3 Place the quiche into the oven and bake for 45 minutes or until lightly browned. Let cool for 5-10 minutes and serve! per serv: 458 cal; 33.5 g fat; 22.5 g protein; 15 g carb; 0.5 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY DREW MARESCO


SLOW COOKER SLOW COOKER POT ROAST SERVES 5

INGREDIENTS:

1 tablespoon olive oil

1 large onion, thinly sliced

1 (3-pound) pot roast

3 celery stalks, diced

3 carrots, diced

4 cups beef broth

Salt and pepper DIRECTIONS: 1 In a large skillet heat olive oil over high heat, add sliced onion and cook until browned but not burned, about 10 minutes, stirring constantly. Reduce heat to medium, continue cooking onions another 10 minutes. Season with a pinch of salt, onions will continue to brown. Cook an additional 10 minutes, reduce heat to low if necessary, stirring occasionally. Remove onions from heat. 2 Rub your pot roast with the salt and pepper, add to slow cooker. Add broth, celery, carrots, and caramelized onions. Cook in slow cooker on low for 8 hours, or high for 4. Serve over mashed potatoes. per serv: 440 cal; 17 g fat; 62 g protein; 5.5 g carb; 1.1 g fiber


31

CATEGORY

SLOW COOKER

SWEET SPOT Slow Cooker Pot Roast

RECIPE BY MELANIE STANSBURY

31

A simple homemade pot roast that uses caramelized onions bringing a fresh twist on it’s classic flavor. Just like grandma used to make it!

RECIPE BY DALLYN MARESCO


TWO WAYS CHICKEN PAPRIKASH POT PIE SERVES 6

INGREDIENTS:

DIRECTIONS:

2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until browned on all sides. Transfer chicken to a plate. Add onions and cook until they begin to soften, about 5 minutes. Add garlic, stirring frequently until fragrant, about 2 minutes. Stir in paprika, flour, salt, and pepper stirring constantly for 1 minute. Gradually stir in chicken broth then add tomatoes and return chicken, simmer for 5 minutes. Pour mixture into a baking dish. Place puff pastry squares on the filling, slightly overlapping. Brush with the beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes. Serve with sour cream and parsley.

Salt and pepper

1 tablespoon oil

1 large yellow onion, halved and thinly sliced lengthwise

2 garlic cloves, minced

2 tablespoons sweet paprika

5 tablespoons all-purpose flour

1 (14.5-ounce) can low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

Chopped parsley, for garnish 1 sheet thawed puff pastry, cut into large squares

RECIPE BY DREW MARESCO

1 egg, beaten ½ cup sour cream

per serv: 519 cal; 31 g fat; 33 g protein; 31 g carb; 2 g fiber


TWO WAYS

33

CHICKEN PAPRIKASH SERVES 6

INGREDIENTS:

DIRECTIONS:

2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until browned on all sides. Transfer chicken to a plate. Add onions and cook until they begin to soften, about 5 minutes. Add garlic, stirring frequently until fragrant, about 2 minutes. Stir in paprika, flour, salt, and pepper stirring constantly for 1 minute. Gradually stir in chicken broth then add tomatoes and return chicken, simmer for 15 minutes. Remove from heat, stir in sour cream and serve over rice.

Salt and pepper

1 tablespoon oil

1 large yellow onion, halved and thinly sliced lengthwise

2 garlic cloves, minced

2 tablespoons sweet paprika

2 tablespoons all-purpose flour

1 (14.5-ounce) can low-sodium chicken broth

per serv (excluding rice): 278 cal; 12 g fat; 29 g protein; 10 g carb; 2 g fiber

1 (14.5-ounce) can diced tomatoes

Chopped parsley, for garnish

½ cup sour cream

RECIPE BY MELANIE STANSBURY

RECIPE BY DREW MARESCO


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