Food Network

Ground Turkey Enchilada Stir-Fry with Couscous

May 19, 2020

Level: Easy Total: 40 min Prep: 10 min Inactive: 5 min Cook: 25 min Yield: 4 servings Nutriti...

May 19, 2020

Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 5 min
Cook: 25 min

Yield: 4 servings
Nutrition Info

Ingredients

1/2 cup whole wheat couscous

1 pound lean ground turkey

Salt and freshly ground black pepper

1 teaspoon olive oil

2 cups butternut squash, peeled, seeded and diced

1 cup broccoli florets

One 15-ounce can no-sodium-added black beans

One 10-ounce can enchilada sauce

1/2 cup salsa

Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice

Directions

Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
Serve with the couscous and top with suggested toppings as desired.

Perfect Roast Chicken

May 19, 2020

Level: Intermediate Total: 2 hr 10 min Prep: 20 min Inactive: 20 min Cook: 1 hr 30 mi...

May 19, 2020

Level: Intermediate
Total: 2 hr 10 min

Prep: 20 min
Inactive: 20 min
Cook: 1 hr 30 min

Yield: 8
servings

Ingredients

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

Directions

WATCH

Watch how to make this recipe.

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Beer-Brined Barbecue Chicken

May 19, 2020

Level: Easy Total: 9 hr Prep: 15 min Inactive: 8 hr Cook: 45 min Yield: 8 servings ...

May 19, 2020

Level: Easy
Total: 9 hr

Prep: 15 min
Inactive: 8 hr
Cook: 45 min

Yield: 8 servings

Ingredients

3 12-ounce cans amber or bock beer

1/3 cup kosher salt, plus more for sprinkling

1/3 cup granulated sugar

2 tablespoons hot sauce

4 bay leaves

6 pounds assorted skin-on, bone-in chicken pieces

Juice of 2 large oranges

1/4 cup apple cider vinegar

1/2 small onion, finely chopped

4 cloves garlic, finely chopped

1/3 cup ketchup

1/3 cup packed dark brown sugar

1/3 cup honey

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

Vegetable oil, for the grill

Directions

Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

May 19, 2020

The flavors of summer and strawberry shortcake have found their way into your favorite crunchy childhood treat. ...

May 19, 2020

The flavors of summer and strawberry shortcake have found their way into your favorite crunchy childhood treat. We decreased the amount ...

Level: Easy

Total: 40 min (includes setting time)
Active: 20 min

Yield: 9 bars (1 bar per serving)

Ingredients

Nonstick cooking spray

3 tablespoons unsalted butter

2 cups mini marshmallows

Pinch of kosher salt

1/4 cup almond butter

1/2 teaspoon pure vanilla extract

4 cups crispy rice cereal

1 1/4 cups freeze-dried strawberries (about 3/4 ounce), crushed

1/2 cup white chocolate chips

Directions

Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

Cook’s Note

Freeze-dried strawberries deliver an intense berry flavor plus a satisfying crunch. Look for them at the supermarket where raisins and other dried fruits are sold. Try spraying your hands with cooking spray before pressing the cereal into the pan to cut down on sticking.

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Ground Turkey Enchilada Stir-Fry with Couscous

Directions

Perfect Roast Chicken

Directions

Beer-Brined Barbecue Chicken

Directions

Directions

Cook’s Note

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