Greek Chicken Salad » Annie's Eats. Slow-Cooker Brisket Sandwiches Recipe : Pulled Pork Recipe : Food Network Kitchens. Directions In a large Dutch oven heat 2 teaspoons of oil over medium heat.
Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Remove the pork to a cutting board and let stand for 5 minutes. Shred the pork with two forks into large chunks and add back into the thickened sauce. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving (without broccoli slaw) Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg This tender and juicy pulled pork starts with a surprising choice: pork tenderloin.
Asian Turkey Burgers Recipe : Food Network Kitchens. Directions Put the bulgur in a medium bowl and add the boiling water.
Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour. Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes. In a separate small bowl combine the yogurt and chili garlic sauce. Drain the bulgur and put into a large bowl. Heat a large nonstick skillet over medium heat until very hot. Drain the pickled vegetables and toss with the whole cilantro.
Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg We lightened these burgers by cutting back on the meat and adding some texture with bulgur. Chicken and Bean Burrito Verde Recipe : Ellie Krieger. Directions Heat 2 teaspoons of the oil in a medium skillet.
Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth. Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla.
Serve with the salsa and yogurt alongside. Serving size: 1 burrito and 2 tablespoons each salsa and yogurt Per Serving: Easy Chicken-Mushroom Quesadillas Recipe : Ellie Krieger.