It’s time for another batch of Chef Touched Tips for the April menu from Dream Dinners co-founder Stephanie Allen:
BBQ Shrimp and Rice
… I used 1 of the 2 pack of shrimp so when I made this we had extra sauce with the rice, nummy, I love extra sauce. At home I added 1/2 tsp crushed red pepper flakes to spice it up. We had left overs of the rice and sauce that I filled into tortillas with sliced turkey and rolled up into a wrap for lunch!
Pulled Pork BBQ Sandwiches with French Rolls
When I assemble this dinner I add 3 Tablespoons extra of the Red Hot Sauce because we like it with spice! While I heat the pork and sauce I toast the rolls under the broiler in the oven, this make them golden brown and doesn’t make the roll mushy when you top it with the sauce. Sometimes I add a slice of cheddar cheese to the top of the roll in the last 30 seconds of broiling. I serve these with fresh sliced tomatoes, pickles and onions.
Oven Baked Almond Chicken
…used this as an appetizer. Just cut the chicken breast into 6 triangles before coating. Coat the cup chicken pieces with the seasoned breading, top with the almond slices and bake 8 – 10 min. Serve garnished with some fresh parsley or on top of shredded Napa Cabbage and pour the sweet and sour dipping sauce into a small dish on side. 1 large dinner (6 chicken breasts) serves 12 as an appetizer.
I’ve noticed that Stephanie seems to add 1/2 tsp crushed red pepper flakes to most of these meals to make them spicy. If you’re not big on spiciness, then reduce or just ignore the tip to add red pepper flakes. To see pictures of some of the food and to find more Chef Touched Tips, visit her blog at cheftouchedtips.com.