Creamy Chicken Pearl Couscous Soup
Creamy Chicken Pearl Couscous Soup
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
1 bag Success Pearl Couscous
1 tablespoon butter
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
4 cups chicken broth
1/2 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 cups cooked, shredded chicken
1 cup milk
1 tablespoon parsley, chopped
1 tablespoon heavy cream (optional)
Prepare pearl couscous according to package directions.
In large pot, heat butter over medium heat. Add onion, carrots and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute.
Slowly stir in chicken broth then add Italian seasoning, salt and pepper. Bring to boil then reduce heat to simmer 10 minutes.
Stir in chicken, milk and pearl couscous. Simmer 5 minutes until hot. Garnish with parsley.
For creamier soup, stir in heavy cream just before serving.
Easy Beef Bulgogi Rice Bowl
Prep time: 10 minutes, plus 30 minutes for marinating
Cook time: 10 minutes
Servings: 2-4
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 garlic cloves, minced
1 pound beef sirloin, thinly sliced
1 bag (14 ounces) Success Jasmine Rice
1/4 cup carrots, julienned
1/4 cup cucumbers, julienned
1/4 cup onions, chopped
2 green onions, chopped
1 tablespoon sesame seeds
In bowl, combine soy sauce, brown sugar, sesame oil and garlic. Add beef and mix well. Refrigerate marinated beef at least 30 minutes, or overnight.
Prepare rice according to package directions.
Heat skillet over medium-high heat. Cook beef 7 minutes, stirring often, until cooked through and caramelized. In last 3 minutes, add carrots, cucumbers and onions.
Divide rice between bowls. Top with beef bulgogi. Garnish with green onions and sesame seeds.
Bacon Cheeseburger Popcorn
Recipe courtesy of The Popcorn Board
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 3
1 teaspoon mustard powder
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 slices bacon, diced
4 ounces ground beef
1 tablespoon vegetable oil
1/3 cup popcorn kernels (unpopped)
3 tablespoons cheese powder
1 tablespoon dill pickle powder
1 green onion, thinly sliced
In small bowl, whisk mustard powder, garlic powder, onion powder, salt and pepper. Set aside.
In large skillet over medium-low heat, cook bacon and ground beef 8-10 minutes, or until fat renders and mixture is golden brown and crispy. Transfer to plate lined with paper towels to drain. Reserve 2 tablespoons bacon fat.
In large, heavy-bottomed saucepan over high heat, combine vegetable oil and reserved bacon fat. Add popcorn kernels; stir to coat then spread in even layer. Cover with lid. Shaking saucepan, cook 2-4 minutes, or until popcorn starts to pop, then shake less frequently, at about 2-second intervals, until popping sounds have almost stopped. Remove from heat. Safely open lid.
Transfer half the popcorn to large bowl and toss with cheese powder. Toss popcorn in saucepan with dill pickle powder; transfer to large bowl of cheese popcorn. Add bacon mixture and reserved seasoning; toss to combine.
Garnish with green onion.
Tips: For beefy flavor, sprinkle popped popcorn with 1/4 teaspoon beef bouillon powder or steak spice, if desired.
For extra-cheesy popcorn, sprinkle popped popcorn with 1/2 cup shredded mild or sharp cheddar cheese.
