Tag: Tabasco

Stuffed Collard Greens

The Deep South meets the Middle East with these stuffed collard greens, inspired by dolmas (stuffed grape leaves). They’re not the prettiest things to ever come out of my kitchen, but they’re definitely tasty! Enjoy them as a snack, as an accompaniment to grilled meat, or on top of a salad.

This recipe is a little more complicated than the other Tabasco® recipes I’ve posted this week, but most of the cooking time is inactive. They also keep well in the refrigerator, so you can make a bunch and then have them handy for snacking on throughout the week.

Stuffed Collard Greens

Author: Lauren Keating

Serves: 24

Ingredients

1 cup sushi rice
1 tabelspoon olive oil
2 shallots, minced
¼ cup golden raisins
salt and pepper
1 bunch collard greens
Tabasco® original red sauce

Preparation

Prepare the rice according to the directions on the package. Let cool.
Heat the olive oil in a small pan. Add the minced shallot and cook until golden and slightly crisp, 2-3 minutes; pour the shallot and oil into the rice. Mix in the raisins and season to taste with salt and pepper.
Lay a collard green flat on the workspace in front of you, veiny side up. Use a sharp knife or a pair of kitchen shears to carefully cut out the tough center stem. Spoon 1 tablespoon of filling onto one end of the green. Fold in the sides, the roll up like a burrito. Place seam-side down in a steamer basket. Repeat with enough greens to make a single layer in the basket; sprinkle heavily with tabasco. Repeat with remaining greens to form a second layer.
Steam for 30 minutes. Serve warm, at room temperature, or chilled.

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Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.

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Smothered Chicken and Quinoa Skillet

Ooey, gooey melted cheese tops this smothered chicken and quinoa skillet, based loosely on pollo fundido.

We’re currently halfway through the Tabasco Challenge, and I hope everyone is enjoying these recipes as much as I am.

I was determined to not end up with five recipes that more or less tasted the same; having such a limited list of ingredients to work with really forced me to play with different grains and greens in order to come up with unique flavors and I’m pretty impressed with how everything came out. The other challenge participants have also been coming up with some incredible creations, so if you haven’t had enough spice yet I’d definitely encourage you to check them out:

All Day I Dream About Food
Eat Good 4 Life
FoodieCrush
Handle the Heat
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table for Two
What’s Gaby Cooking

Although this smothered chicken and quinoa skillet follows as similar format (chicken+whole grain+tomato+Tabasco) to the chicken and faro that I posted the other day, the two dishes taste completely different. Where the farro recipe has a rustic Italian feel, this cheesy chicken dish is full-on Mexican. I actually based it loosely on my recipe for pollo fundido, adding quinoa to bulk it up and make it seem like more of a complete meal. While you could certainly scoop this up with tortilla chips, it absolutely isn’t necessary.

Like the other recipes I’ve posted so far, it’s also really easy – perfect for a weeknight after work (even a Monday!)

Smothered Chicken and Quinoa Skillet

Author: Lauren Keating

Serves: 6

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 small yellow onion, diced
1 can black beans, drained
12 ounces chopped tomatoes in puree
1 cup water
1 tablespoon Tabasco® original red sauce
1 cup uncooked quinoa
6 ounces sharp cheddar, shredded
Optional: Scallions for garnish

Preparation

Heat the oil in a large, seep sided skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned – 7-8 minutes. Add the onion and cook until just softened – 4-5 minutes. Pour in the beans, tomatoes, water and Tabasco; bring to a boil. Stir in the quinoa; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
Spread an even layer of cheddar cheese over the top of the skillet. Melt cheese under the broiler for 5-8 minutes or until bubbly and beginning to brown. Garnish with scallions, if desired.
Serve immediately.

Nutrition Information

Calories: 495 Fat: 15.8 Carbohydrates: 45 Fiber: 11 Protein: 42

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Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.

Spicy Bacon and Scallion Dip

White beans give this spicy bacon and scallion dip a luxuriously creamy texture and makes it great substitute for cheese dip.

For today’s contribution to the Tabasco 10-Ingredient challenge, I decided to make a recipe that’s a little more traditional than yesterdays roast chicken and farro. This bacon and scallion dip makes an awesome mid-afternoon snack with raw veggies or pita chips (Sunday football, anyone?); you could also roll it in a tortilla for an ad hoc burrito.

White beans give the dip a luxuriously rich and silky texture and if you didn’t know better you’d sweat there was queso hiding in there somewhere.

It’s also crazy easy to make; the hardest part is waiting for the bacon to cook up nice and crispy – there’s nothing worse than flabby bacon in your dip – and then waiting for it to cool without eating it all.

Spicy Bacon and Scallion Dip

Author: Lauren Keating

Serves: 6-8

Ingredients

4 ounces bacon
1 can (15.8 ounces) great northern beans, undrained
1 teaspoon olive oil
20 dashes Tabasco® Original Red Sauce
2 scallions, white and green parts, sliced

Preparation

Cook the bacon until very crisp. Drain on paper towels until cool; crumble.
In a food processor, puree the beans until very smooth, about 30 seconds. Drizzle in the olive oil and Tabasco; pulse 5-6 times or until combined.
Stir in half the bacon and scallions. Pour into a serving dish and top with remaining bacon and scallions.
Serve at room temperature or chilled.

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Disclosure: I received monetary compensation for creating recipes for the Tabasco 10-Ingredient Challenge.