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Showing all posts tagged "Recipe Of The Month"

Recipe of the Month

BBQ Chicken Salad
3 boneless chicken breasts (rotisserie chicken works great too)
1 1/2 cup BBQ sauce
Salt and pepper to taste
4 hearts Romaine lettuce, washed and cut
1 can black beans, rinsed and drained
1 bag frozen corn, cooked
1 cup sliced tomatoes
1 cup shredded Colby jack cheese
1/4 cup red onion
1/2 cup cilantro
BBQ sauce
Tortilla strips
Favorite salad dressing ( I personally use Ranch)
Cook chicken and shred with two forks. Pour BBQ sauce to coat chicken. To assemble the salad, place lettuce in bowls, top with chicken, beans, corn, tomato, cheese, onion and cilantro. Top salad with tortilla stips, more BBQ sauce and dressing of choice. Gently toss to combine. Enjoy!

Cinnamon Popcorn

1 Stick butter
1/2 cup corn syrup
1 package red hots
2 bags microwave popcorn or 11 cups popcorn
Preheat oven to 250 degrees. Pop Microwave popcorn. Remove any unpopped kernels. In a large nonstick saucepan or Dutch oven, melt the butter over medium-high heat. Add the corn syrup and Red Hots. Continue to cook, stirring continuously, until the Red Hots have melted. This should take 3-5 minutes. Stir in popcorn, making sure the popcorn is evenly coated. Spread popcorn evenly on a baking sheet coated with nonstick cooking spray. Bake for one hour, stirring every 15 min. Remove from heat and allow to cool before eating.

Recipe of the Month

Grilled Corn with Cilantro-Lime Butter

1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoons grated lime zest
12 medium ears sweet corn, husked
Grated cotija cheese, optional
In a small bowl, mix butter, cilantro, lime juice, and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm., about 30 minutes. Wrap each ear of corn in a piece of heavy duty foil. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Cut lime butter into 12 slices. Remove corn from the grill and carefully open the foil, allowing steam to escape. Serve the corn with butter, and if desired, a sprinkling of cheese.

Recipe of the Month

Avocado Toast
A lot of people don’t know what to do with Avocado’s, besides Guacamole, of course! Here is a versatile recipe that is so easy and fresh for summer! You can change it up so many ways, and it is so healthy! - Michelle
· Whole grain toast (or any bread)
· Ripe avocados
· Egg (I used fried over easy, but could use boiled, poached or scrambled)
· Seasonings—Salt and pepper, or my favorite, Everything Bagel Seasoning!
· Tomatoes (optional) - use halved cherry or sliced, you can even marinate them!
· Other optional ingredients: Bacon, Chives, micro-greens, Cholula hot sauce, feta cheese , red onion, salmon, squeeze of lime juice, etc. Feel free to make it how you like!
Instructions: Cook your egg (if using), make toast, add mashed up avocado on the toast, put egg on top, top with toppings and sprinkle with seasonings!

Recipe of the Month

Tropical Chex Mix
"This Chex mix was an absolute hit at NuLine’s stop on the Rugby Beer and Seltzer crawl last month!"
5 tablespoons butter melted
5 tablespoons brown sugar
2 teaspoons coconut extract
4 cups Rice Chex
4 cups Corn Chex
1 cup macadamia nuts
1 cup dried pineapple pieces
1 cup dried banana chips
1 cup dried coconut pieces or 1 cup shredded coconut (optional)
Mix the melted butter, brown sugar and coconut extract. Place the Rice Chex, Corn Chex, nuts, bananas and pineapple in a large bowl. Pour the butter mixture over the cereal mixture and stir until everything is evenly distributed. Spread on a parchment lined cookie sheet. Bake at 275 degrees for 45 min, stirring every 15 min. Add coconut for the last 15 min. & watch Hazelnuts closely) Cool and store in an airtight container.