WHEN ARE GRAPES IN SEASON RECIPES
CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS RECIPE: HO…
This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. —Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.
Nutrition Facts : Calories 311 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 21g protein.
ROASTED BRUSSELS SPROUTS WITH GRAPES RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 45 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.
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ROASTED BRUSSELS SPROUTS WITH GRAPES RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category side-dish
Reviews 4.7
Total Time 45 minutes
Category side-dish
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.
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Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 82 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season …
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CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS RECIPE: HO…
Directions. In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat.
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