Marinated White Bean Salad Jars
For the Marinated White Bean Salad:
1 small garlic clove, minced
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon zest
1/4 teaspoon dry mustard powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1 can (19 ounces) cannellini beans, rinsed and drained
For the Salad Jars:
1/4 small red onion, thinly sliced
1/2 cup grape tomatoes, halved
4 cups packed arugula
In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine.
Divide Marinated White Bean Salad equally among mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days.
To serve, pour onto plate or bowl, stir and enjoy.
Quick Tortilla Soup
1 can (15-ounce) fire-roasted tomatoes, undrained
1 medium onion, chopped
4 cups chicken broth
1 clove garlic
2 tablespoons chopped cilantro
3 cups shredded rotisserie chicken
Place fire-roasted tomatoes, onion, chicken broth, garlic and cilantro in a blender. Puree.
Pour into a large saucepan. Add chicken. Bring to a boil; reduce heat and simmer 20 minutes.
To serve, pour in a mason jar or thermos to keep it warm. Garnish with tortilla chips.
Chicken Pot Pie
Pie crust dough or refrigerated pie crusts
1/4 cup butter
1/3 cup chopped onion
2 cloves garlic, minced
4 cups chopped fresh vegetables
1/3 cup all purpose flour
salt and pepper
1¾ cup chicken broth
1/2 cup milk
3 cups cooked, chopped chicken
Preheat oven to 425 degrees.
Break off small pieces of crust and press into the bottom of each jar, until the bottom and sides are lined with dough. Set aside.
Roll remaining dough into circles large enough to cover the tops of the jars. Use a knife to cut a vent in the middle. Set aside.
Note: If you’re planning to bake immediately, place the jars and pre-cut tops in the freezer to chill while you prepare the filling.
Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
Add onions and vegetables, and cook until they begin to tenderize.
Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
Fill each jar with chicken mixture to the brim. Top with pre-cut top crusts. Brush with an egg wash and bake on a baking sheet for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.
*To freeze for later, cut the excess off the top crusts and seal jar with lid. Freeze. When ready to cook, thaw for at least one hour. Place in the oven before preheating. Once the oven comes up to temperature, cook as directed.
Cheesecake in a Jar
4 (8-ounce) packages cream cheese
1 cup sugar
2 tablespoons vanilla extract
1/4 teaspoon finely grated lemon rind
1 cup sour cream
1 1/2 cups fresh blueberries, raspberries or sliced strawberries
Preheat oven to 325 degrees.
Combine cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until well blended and fluffy, about 6 minutes. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed until blended.
Pour batter into 18 (4-ounce) jam jars, about 1/2 cup per jar. Place in large baking pans. Place pans on oven rack. Using a large measuring cup, pour water into baking pans until it reaches halfway up the side of the jars. Cover baking pan with foil.
Bake 25 minutes or until centers are almost set. Let cool completely. For best results, refrigerate 4 hours.
Top with fresh fruit of your choice.
All recipes courtesy of Relish cooking magazine. More recipes can be found at relish.com.