I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!
1 lb chicken thighs
Salt and pepper
1 tbsp grape seed oil
1/2 c chicken broth
1/2 c shallot, sliced thin
1/4 c white balsamic vinegar
1 cup rhubarb, sliced
1 tbsp honey
1 tbsp tarrafob
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.
Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.
In a bowl, sprinkle in the baking soda and salt with the self-rising flour. Please note, you do not need the baking soda but I added it just to get a little extra lift in the bagels. Add the Greek yogurt and mix with spoon until good and sticky lumpy . Flour your countertop and knead the dough thoroughly.
At this point, if you wish to add the diced jalapeno and cheddar do this now and knead it into the dough.
Divide the dough into 6 equal balls. Using your hands, roll into breadstick like shapes. Form into a circle and place on a greased baking sheet. I had a bagel form which I found at Meijer and I used nonstick spray.
Brush the tops with egg wash if desired and sprinkle on the everything bagel seasoning. Place into the oven and bake for 25 to 28 minutes. They will be golden brown when they are done. Enjoy!
***If you want to make slightly larger bagels, divide the dough into four. This will be three points each ***
This is so yummy! Thanks Food & Wine for the recipe!
1 1/2 pounds fingerling potatoes
6 tablespoons olive oil, divided
1/2 teaspoons kosher salt, divided
1/2 cup chopped yellow onion
1/3 cup cold water, plus more as needed
1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
3/4 cup chopped fresh cilantro leaves and stems, divided
2 tablespoons fresh lime juice
1 small avocado, pitted
1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid
2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)
Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2
Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3
While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4
Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.