There are so many variations you can try with a good basic chicken roll recipe, because you can fill them with just about anything you like. The smoked Gouda really makes this option special and the combination of roasted tomatoes and asparagus really enhances the flavors and texture of this dish. For this recipe, it is best if you have roasted tomatoes on hand. Slow oven-roasting tomatoes is a great way to use up extra tomatoes before they go bad or to store your gardens’ abundance.
20 -24 medium shrimp
2 Tablespoons honey
2 teaspoons habanero sauce
1 teaspoon sesame oil
1 tablespoon finely chopped cilantro
Prepare glaze. Grill shrimp for 2 minutes, add glaze and grill for an additional 1 minute. Add any remaining glaze to cooked shrimp.
6 cups greens (romaine, spinach, kale mix)
2 cups red cabbage
3-4 green onion chopped fine (greens only)
¼ red onion sliced paper thin
1 red bell pepper cut in thin strips
¼ cup cilantro chopped loosely
1 package Fettuccine style Shirataki noodles
1 teaspoon sesame oil Sea salt
Garnish of crushed peanuts
Place first six ingredients in large bowl and add dressing of choice. Creamy is better.
Rinse noodles and heat with oil, cayenne and salt.
Peanut dressing (Optional)
2 tablespoons peanut butter
¼ cup Greek yogurt
2 teaspoons lime juice
¼ teaspoon garlic powder (or half garlic glove minced)We use this
¼ teaspoon cayenne pepper flakes
2 teaspoons honey
3-4 tablespoons water
Place all Ingredients in processor and add water one tablespoon at a time until your desired consistency is reached.
2 tubes refrigerated buttermilk biscuits ( 12 oz each)
In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
Separate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
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*Roll (can) of Refrigerator Biscuits... I used Grands Homestyle Original
*1 cup of shredded cheddar/mozzarella blend cheese
*1 cup of browned hamburger
*1/4 cup of Real Bacon Bits
* Pepper and Garlic to taste
*1 Egg White Beaten
*Parmesan Cheese Grated
*Flatten each biscuit
*Top with Pinch of Cheese, tsp hamburger, small pinch of bacon bits and tiny bit more cheese...season... then fold your sides up and close it..I shaped mine like a loaf... seam side down in a greased 9 x 13 pan...
*Brush tops with beaten Egg White and Sprinkle with Parmesan