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Lemon Thyme Chicken with Sautéed Squash Ribbons Recipe

Caribbean

Chicken

Ingredients

Cooking sequence

Lemon Thyme Chicken

Sautéed Squash Ribbons

Apron's advice

Nutritional information

Lemon Thyme Chicken with Sautéed Squash Ribbons

Prepare chicken through step 2 (15 minutes)

While chicken cooks, prepare squash; complete chicken and serve (15 minutes)

Image of Pecan-Crusted Tilapia with Seasoned Cheese Grits Recipe

Southern

Seafood

Prep

Pecan-Crusted Tilapia

Seasoned Cheese Grits

Pecan-Crusted Tilapia with Seasoned Cheese Grits

Chop pecans (like coarse bread crumbs); combine with bread crumbs in shallow bowl.

Whisk milk and egg together in third bowl.

Image of Sweet Onion Ribs with Maple Baked Butter Beans Recipe

Pork

Sweet Onion Ribs

Maple Baked Butter Beans

Sweet Onion Ribs with Maple Baked Butter Beans

Prepare beans and begin to bake (15 minutes)

Prepare ribs and complete beans; serve (35 minutes)

Image of Spiced Salmon with Mango Salsa and Cauliflower Rice Recipe

Cauliflower "Rice"

Spiced Salmon with Mango Salsa

Spiced Salmon with Mango Salsa and Cauliflower Rice

Prepare salmon recipe through step 1 (5 minutes)

Image of Smothered Pork with Gouda Grits Recipe

Smothered Pork

Gouda Grits

Smothered Pork with Gouda Grits

Prepare grits through step 2 and begin to simmer (10 minutes)

Prepare pork and complete grits; serve (20 minutes)

Beef

Steps

Beef Cottage Pie

Peel parsnips and potato, then cut into small cubes. Place parsnips, potatoes, and water in microwave-safe bowl; cover and microwave on HIGH 10–12 minutes or until tender when pierced with a fork. Meanwhile, finely chop chives, garlic, and mushrooms.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 4–5 minutes or until lightly browned. Stir in mushrooms; cook and stir 3–4 minutes or until browned. Shred cheese (1/2 cup).

Preheat oven to 425°F. Add beef and 1/2 teaspoon salt to mushroom mixture; cook 4–5 minutes, stirring to crumble meat, until no pink remains. Combine stock and cornstarch until blended; stir into beef mixture and bring to a boil. Stir in peas and carrots, then transfer mixture to a 2-quart baking dish.

Drain parsnips and potatoes, then mash with potato masher (or electric mixer) until smooth; stir in yogurt, remaining 1/2 teaspoon salt, cheese, and chives. Spread potato mixture over beef; bake 12–15 minutes until bubbly and lightly browned and meat is 160°F. Serve.

Image of Baked Chicken with Spicy Mustard Recipe

Baked Chicken with Spicy Mustard

Preheat oven to 400°F. Season chicken with 3/4 teaspoon salt, and pepper (wash hands). Halve lemon; juice one-half (1 tablespoon) and cut the other half into 6 slices.

Preheat large sauté pan on medium-high 2–3 minutes. Pour oil into pan; add chicken, skin side down, and cook 8–10 minutes on each side or until browned.

Meanwhile, combine in a small bowl: both mustards, honey, garlic paste, lemon juice, and remaining 1/4 teaspoon salt. Remove leaves from thyme and rosemary; set aside.

Transfer chicken to 13- x 9-inch baking dish; coat chicken with mustard mixture. Sprinkle with thyme and rosemary; top with lemon slices.

Bake 25–30 minutes and until 185°F for pull-apart tender chicken thighs. Serve.

See the Caribbean and Southern style main dish recipes available from Publix Super Markets.