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PENN is looking for fishing lovers ♥. They are offering fishing rods to clear out overstock. Click ''Apply Now'' and ans...
09/26/2023

PENN is looking for fishing lovers ♥. They are offering fishing rods to clear out overstock. Click ''Apply Now'' and answer a few questions to get your Fishing Rod!

PENN is looking for fishing lovers 🎉 They are giving out fishing rods to clear out overstock! Fill out a form to get you...
09/26/2023

PENN is looking for fishing lovers 🎉 They are giving out fishing rods to clear out overstock! Fill out a form to get yours delivered!👇

Crockpot White Chicken ChiliIngredients2 1/2 c. low-sodium chicken broth2 (15.5-oz.) cans white beans, drained and rinse...
05/18/2023

Crockpot White Chicken Chili
Ingredients
2 1/2 c. low-sodium chicken broth
2 (15.5-oz.) cans white beans, drained and rinsed
1 1/2 lb. boneless skinless chicken breasts
2 (4-oz.) cans green chiles
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced, plus more for serving
1 tsp. dried oregano
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 1/2 c. frozen corn
FOR SERVING
Sour cream
Sliced avocado
Thinly sliced jalapeño
Freshly chopped cilantro
Lime wedges
Directions
SAVE TO MY RECIPES
Step 1
Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender.
Step 2
Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Leave slow cooker on warm until ready to serve.
Step 3
To serve, top with sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice.

Shredded Chicken TacosIngredients2 large boneless, skinless chicken breasts2 large white onions, one peeled and halved, ...
05/18/2023

Shredded Chicken Tacos
Ingredients
2 large boneless, skinless chicken breasts
2 large white onions, one peeled and halved, the other thinly sliced
4 cloves garlic, smashed and peeled
2 bay leaves
1 tsp. black peppercorns
Kosher salt
4 small plum or Roma tomatoes
2 to 3 chipotles in adobo, plus 1 tbsp adobo sauce
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tbsp. extra-virgin olive oil
Corn tortillas, warmed for serving
White onion, minced for serving
Cilantro, for serving
Avocado, sliced for serving
Radishes , thinly sliced for serving
Lime wedges, for serving
Directions
SAVE TO MY RECIPES
Step 1
Into a medium-size pot, add chicken breasts, the halved onion, garlic cloves, bay leaves, black peppercorns, and 2 teaspoons of salt. Cover with water by about ½” and bring to a boil. Reduce heat to a simmer, cover, and cook until the internal temperature reaches 165º at the thickest part of the breast, about 10 to 15 minutes. Transfer breasts to a cutting board.
Step 2
Add the tomatoes to the simmering cooking liquid. Cook for 2 to 3 minutes, or until the tomatoes have slightly softened and the skin begins to peel away. Transfer the tomatoes to a plate or bowl to cool, then peel them.
Drain the cooking liquid, reserving ½ cup of liquid. Discard peppercorns and bay leaves, but reserve onion halves and garlic cloves.
Step 3
Into a blender, add the peeled tomatoes. cooked onion halves, garlic cloves, chipotles, adobo sauce, cumin, oregano, and ½ cup of the cooking liquid. Blend until smooth, then season with salt and pepper to taste.
Step 4
In a large skillet over medium high heat, heat oil until it shimmers. Add sliced onion and cook until slightly softened and beginning to take on some color, 4 to 5 minutes.
Step 5
Meanwhile, shred the chicken breasts.
Step 6
Into the skillet, carefully pour in the tomato mixture. (There may be some splattering, but the more you stir the less there will be.) Bring the sauce to boil, then reduce to a simmer. Cook until the sauce reduces a bit and thickens slightly, about 5 minutes.
Step 7
Add the shredded chicken and stir, breaking up the bigger shreds. Cook for an additional 3 to 4 minutes, or until the chicken has heated through. Occasionally stir to coat chicken in the sauce.
Step 8
Spoon chicken onto corn tortillas and top with minced onion, cilantro and avocado. Serve with lime wedges.

Kung Pao Chicken MeatballsIngredientsFOR MEATBALLS:1 lb. ground chicken2 cloves garlic, minced2 tsp. fresh ginger, mince...
05/16/2023

Kung Pao Chicken Meatballs
Ingredients
FOR MEATBALLS:
1 lb. ground chicken
2 cloves garlic, minced
2 tsp. fresh ginger, minced
2 green onions, thinly sliced
3/4 c. panko bread crumbs
1 large egg, beaten
1 tbsp. low-sodium soy sauce
Kosher salt
Freshly ground Szechuan peppercorns
2 tbsp. vegetable oil
FOR SAUCE:
1/2 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. chinese cooking wine or dry sherry
2 tbsp. rice vinegar
1 tbsp. hoisin sauce
1 tbsp. granulated sugar
1 tbsp. cornstarch
2 bell peppers, chopped
10 dried red chilis
4 green onions, cut into 1" pieces
2 tsp. freshly minced ginger
2 cloves garlic, minced
1 1/2 tsp. freshly ground Szechuan peppercorns
Roasted unsalted peanuts, for garnish
Cooked white rice, for serving
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls.
Step 2
In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm.
Step 3
Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved.
Step 4
Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes.
Step 5
Top with peanuts and serve over rice.

Honey-Garlic Glazed SalmonIngredients1/3 c. honey1/4 c. low-sodium soy sauce2 tbsp. lemon juice1 tsp. red pepper flakes3...
05/14/2023

Honey-Garlic Glazed Salmon
Ingredients
1/3 c. honey
1/4 c. low-sodium soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
Step 2
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Step 3
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Step 4
Garnish with sliced lemon and serve.

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Quilcene, WA
98376

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