Your Fall Favorites with Help From Dallas Prep Kitchen!
It is officially fall! And with that, we’re giving you a few ways to dress your DPK basics up in a festive way!
Cider-Braised Chicken, Brussels Sprouts and Apples
You know we’re all about keeping it simple, this mouthwatering one-pan dinner is perfect for a Sunday supper or casual fall get-together with friends. The sauce is delicious, so we recommend pairing with our red potatoes to soak up the flavor!
4 slices bacon, chopped
1 container Dallas Prep Kitchen grilled chicken
2 medium tart red apples, cored and cut into wedges
1 12 - ounce bottle hard cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
1 container Dallas Prep Kitchen Brussel Sprouts
In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add apples and cook, uncovered, then finally mix in your pre-pared chicken, brussels sprouts, and serve!
To serve, divide chicken, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon. ENJOY!
Pasta with Chard and Basil
With our pre-made pasta, this dish takes less than 30 minutes to prepare!
1 container Dallas Prep Kitchen whole wheat pasta
3 tablespoons olive oil
1 bunch (12 ounces) Swiss chard, stems chopped and leaves sliced
2 cloves garlic, minced
3/4 teaspoon salt
2 tablespoons tomato paste
3 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
Freshly ground black pepper
1/2 cup finely shredded Parmesan cheese
In a very large skillet heat olive oil over medium-high heat. Add Swiss chard stems, garlic and salt. Cook and stir for 2 minutes. Add the tomato paste. Cook and stir for 1 minute more. Gradually whisk in 1/2 cup of warm water until smooth. Bring to a simmer. Add cooked pasta, chard leaves, basil and vinegar to sauce; stir to combine. If desired, stir in up to 1/4 cup additional cooking liquid to reach desired consistency. Season with black pepper.
Divide among serving dishes. Sprinkle with cheese and serve with protein of choice!
And for those of you with a sweet tooth…
While we haven’t ventured into preparing pumpkin-banana bread, the time we save you in the kitchen otherwise frees up some minutes to prepare this scrumptious dessert!
2 cups sugar
2/3 cup cooking oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup water
1 15 - ounce can pumpkin
1/2 cup mashed ripe banana (1 large)
3/4 cup chopped pecans, toasted
Preheat oven to 350 degrees F. Grease the bottom and 1/2-inch up the sides of two 9x5x3-inch loaf pans; set aside. In an very large mixing bowl beat sugar and oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition; set sugar mixture aside.
In a large bowl combine flour, baking soda, salt, baking powder, cinnamon, and ginger. Alternately add flour mixture and the water to the sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans.
Bake for 50 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. If you like, wrap and store overnight before slicing. Makes 2 loaves (32 slices). YUM!