- Portion size 33 servings
- 4 sweet red peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cider-Braised Chicken Thighs with Smashed Potatoes Image by: Jodi Pudge
Bone-in skin-on chicken thighs are a bargain at the grocery store, plus they're so much juicier than boneless thighs or breasts. Look for smaller thighs to ensure they cook quickly; if they're on the larger side, they may need a few extra minutes.
Chicken: Sprinkle chicken with 1/4 tsp each of the salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to plate. Set aside.
In same pan, heat half of the remaining oil over medium-high heat; cook apples, turning once, until golden, about 2 minutes. Transfer to separate plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onion, garlic and thyme, stirring, until softened, about 2 minutes. Pour in cider; cook, scraping up browned bits, until slightly reduced, about 1 minute.
Stir in broth, mustard and remaining salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 18 minutes.
Transfer chicken to clean plate. Discard thyme. Whisk flour with 1 tbsp water; add to sauce and cook, stirring, until slightly thickened, about 2 minutes. Stir in apples.
Smashed Potatoes: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain and return to pan. Cook over medium heat, stirring, for 1 minute. Add milk, butter, thyme, salt and pepper; coarsely mash together. Serve with apple mixture and chicken.
Piña Colada Squares IMAGE Image by: Piña Colada Squares IMAGE
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
Soy-Maple Glazed Salmon and Swiss Chard Image by: Jodi Pudge Source: Canadian Living Magazine: September 2016
Cut stems from Swiss chard; coarsely chop leaves. Trim and cut stems into 1/2-inch thick pieces. Set aside separately.
Finely grate or press 2 cloves of the garlic; mince remaining garlic. Set minced garlic aside.
In small bowl, stir together grated garlic, maple syrup and soy sauce. Set aside.
Sprinkle fish with pinch each salt and pepper. In nonstick skillet, heat 2 tsp olive oil over medium heat; cook fish for 4 minutes. Turn fish and brush with 2 tbsp of the maple syrup mixture; cook until fish flakes easily when tested with fork. Transfer to serving dish; tent with foil to keep warm. Wipe pan clean.
In same pan, heat 2 tsp olive oil over medium heat; cook minced garlic, stirring, until fragrant, about 30 seconds. Add Swiss chard stems and pinch each salt and pepper; cook, stirring, until tender-crisp, about 4 minutes. Add Swiss chard leaves; cook, stirring occasionally, until leaves are softened and beginning to wilt, about 2 minutes. Stir in 1 tbsp of the maple syrup mixture. Scrape into serving dish.
Add remaining maple syrup mixture to pan; cook over medium heat until thickened, about 2 minutes. Spoon over fish. Serve with Swiss chard.
Clementine Turmeric Smoothie Image by: Jodi Pudge
This refreshing smoothie is the perfect antidote to chase away the winter blues. Peel and separate your clementines into segments before freezing for the best results.
In blender, purée together clementines, banana, yogurt, cranberries, honey and turmeric until smooth.