Hiller's Hot Holiday Recipes - Fox 2 News Headlines

Hiller's Hot Holiday Recipes

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    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

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  • Sunday Brunch with Joe Muer Seafood

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    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

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    Tuesday, July 22 2014 9:35 AM EDT2014-07-22 13:35:02 GMT
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(WJBK) - Hiller's Firecracker Chicken Salad with Pepitas

Ingredients:
4 cups of cubed chicken (using a Hiller's Rotisserie Chicken if
possible)
1 cup shelled pepitas (found in the aisle with bulk goods)
1 cup chopped celery
1/4 cup chopped green onion

Firecracker Sauce:
1/2 cup + 2 Tablespoons Hellman's Light Mayo
1/2 cup Kewpie Mayo (International Aisle - Asian Section)
1/4 cup Sriracha Sauce (International Aisle - Asian Section)

Directions:
In a bowl, add the cubed chicken. Add pepitas, celery, and chopped green onion; set aside momentarily.
In a small bowl, add together the light mayo, kewpie mayo, and Sriracha; whisk together until smooth.
Add the Sriracha mayo to the chicken mixture and mix well. Chill well and serve.
Note: You can always add more mayo or Sriracha if desired. 


Mini Dilled Cuke Salad

Ingredients for the Salad:
10 mini cucumbers, rinsed well and thinly sliced (use a mandolin or
knife)
1 1/2 Tablespoons finely chopped fresh dill (previously rinsed and dried)

Ingredients for the Dressing:
3/4 cup rice vinegar (International Aisle - Asian Section)
1 1/2 Tablespoons (or to taste) Agave nectar
1/8-1/4 teaspoon (or to taste) red pepper flakes

Directions for Dressed Salad:
In a large bowl, add cucumber slices and dill; set aside.
In a small bowl, combine rice vinegar, agave nectar, and red pepper flakes; whisk together.
Pour dressing over cucumbers and dill; toss gently but thoroughly. Let marinate for at least 1/2 hour prior to serving.
Chill well and serve with a garnish of dill.


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