Monday, December 14, 2009
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.
Sunday, November 15, 2009
Yield: 8 servings
Times:Prep 25 min
Inactive Prep 30 min
Cook 2 min
Total: 57 min
1/4 cup rice vinegar
1 tablespoon wasabi powder
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sugar
1 tablespoon minced shallots
1 tablespoon minced pickled ginger
1 tablespoon hot sauce (recommended: Sriracha)
1 pound shelled edamame
1/2 cup small diced red bell pepper
1/2 cup small diced daikon radish
1/2 cup small diced jicama
1/2 cup sliced green onions
1/2 cup diced English cucumber
In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.
In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.
Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.
Yield: 6 servings
Times:Prep 30 min
Inactive Prep 5 hr 0 min
Cook 15 min
Total: 5 hr 45 min
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 head romaine lettuce, leaves separated
In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
Tuesday, August 4, 2009
Prep Time: 20 min
Total Time: 40 min
Makes: 10 burritos
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired
1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Purchase already-cut chicken for stir-fry to be a step ahead when preparing burritos.
1 Burrito: Calories 310
Thursday, July 30, 2009
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas (6 inches in diameter)
10 slices (1 ounce each) deli fully cooked ham
Cilantro sprig, if desired
1. Mix cheese, mayonnaise, sour cream and corn.
2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.
Terrific idea for picnics! Tote the cheese mixture along with the remaining ingredients, and put them together when you reach your picnic site.
Choose flour tortillas in Southwest flavors when you entertain with this easy, delicious wrap sandwich. Everyone gets to choose his or her favorite flavor or color.
Monday, July 27, 2009
Prep Time: 15 Min
Total Time: 30 Min
Makes: 10 servings
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
2. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
3. Bake 10 to 15 minutes or until golden brown.
4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon chili powder
1/2 teaspoon dried oregano leaves
6 hoagie buns, split
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and thinly sliced
6 slices (1 oz each) Colby-Monterey Jack cheese blend
1. Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
2. Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
You can use 1/4 teaspoon garlic powder and 1/4 teaspoon coarse ground black pepper instead of the garlic-pepper blend.
Brush the cut surfaces of the avocado with lemon juice to prevent it from turning brown.
makes 6 sandwiches
Tuesday, July 14, 2009
Total Time: 1 hour 15 min
Makes: 12 servings
360 calories per serving
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
In a hurry? A 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch of the edge of the yogurt mixture.
To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.
For a Fresh Peach Tart, use 1 box Betty Crocker® SuperMoist® spice cake mix instead of lemon, and top with sliced fresh peaches.
Total Time: 50 min
Makes: 6 servings
What You Need!
4 cups farfalle (bow-tie pasta), cooked, drained and cooled
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
2 cups fresh strawberries, sliced
2 cups seedless red grapes, halved
2 cups cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
3/4 cup KRAFT Creamy Poppyseed Dressing
COMBINE all ingredients.
REFRIGERATE 30 min.
Sunday, June 28, 2009
6 Tbsp butter
1 8 oz container of sour cream
1 C heavy cream
1 C grated Parmesan cheese
2 Tbsp chopped chives
1/4 tsp salt
1/8 tsp pepper
Melt butter in a large saucepan, blend in sour cream. Stir and cook over low heat. Stir in heavy cream then add cheese. Add all other ingredients. Cook until cheese melts. Serve over cooked noodles.
CATEGORY: Lower Fat
TIME: Prep/Total Time: 25 min.
1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt.
Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through. Yield: 6 servings.
6 dozen cookies
3/4 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 tablespoon vanilla
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans
1 Preheat oven to 350 degrees.
2 Cream sugars and butter.
3 Add vanilla and eggs and mix well.
4 Combine dry ingredients together and gradually add to creamed mixture.
5 Stir in chips and nuts.
6 Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
7 Bake for 10 to 12 minutes.
12 slices swiss cheese
1/2 lb shaved ham
1 cube butter
1/2 c mustard
2 Tbsp chopped onions
2 tsp caroway seeds
Mix all these together very well
Cut hard rolls in half. Spread both sides of roll with mixture. Put 1 slice swiss cheese and shaved ham. Wrap in foil and set on a cookie sheet. Put in the oven at 350 degrees for 20 min.
1/2 C butter or margarine
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 package cream cheese (8 oz)
Turn crock pot on high. Place butter in bottom of crock pot. When the butter has melted, add Italian dressing mix. Stir into butter until well mixed. Cut chicken breasts into 1 inch strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add can of cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce together. Server over cooked rice.
Great freezer recipe
1 diced, cooked chicken (I use rotisserie)
½ cup butter
1/3 cup flour
2 cups chicken broth
1 cup cream
3 beaten eggs
1 can Cream of Mushroom Soup
1 T. chopped red or green bell peppers
Salt and pepper to taste
Buttered corn flakes
Blend butter and flour over low heat. Add broth and cream. Bring to simmer, stirring often. When it begins to thicken, slowly add eggs…or temper by adding eggs into a small amount of cream mixture then back into the pan. Add mushroom soup, peppers, chicken, salt and pepper. Place in casserole dish and top with buttered corn flakes, bread cubes or tiny biscuits. Bake 30 minutes at 350 degrees.
Spicy Fruit Salsa:
1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute
Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
For the Spicy Paste: Combine the above ingredients to form a spicy paste.
For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.
1/2 cup water
1 tablespoon yeast
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 1/2 cups flour
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting
Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
Wrap any remaining dough with plastic wrap and it will keep in the fridge up to a week.
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 ¾ cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners’ sugar for dusting
1 inch round cookie cutter or a melon-ball cutter
Preheat oven to 250 F with rack in the middle. Set a cooling rack in a large shallow baking pan. Heat 2 inches oil in a 5 to 6 qt. heavy pot over medium-high heat to 375 F.Meanwhile, peel apples and cut crosswise into ¼ inch-thick slices. Cut out core with cutter, then pat apple rings dry. Put 1 ¼ cups flour in a large shallow bowl and make a well in the center. Beat egg in a small bowl with a fork, then stir cider and 1 tablespoon oil and pour into well. Stir with fork until lumpy batter forms. Working in batches of 3 or 4, dredge apple rings in remaining ½ cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil 372 F between batches. Just before serving, dust warm beignets with confectioners’ sugar.
½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1 quart favorite flavor ice cream
Butter an 8” pie plate; set aside. In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie place. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream and remaining sauce.
Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate milk or milk
2 tablespoons cooking oil
2 teaspoons vanilla
½ cup peanut butter flavored pieces
½ cup semisweet chocolate pieces
½ cup chopped peanuts
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cups boiling water
Coat a 3 ½ or 4-quart slow cooker liner with nonstick cooking spray; set aside. In a bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter flavored pieces, chocolate pieces and peanuts. Spread batter evenly in bottom of prepared slow cooker. In a bowl combine the ¾ cup sugar and the remaining 2 tablespoons cocoa powder. Gradually stir in boiling water. Pour evenly over batter in slow cooker.Cover; cook on high-heat setting for 2 to 2 ½ hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving. To serve, spoon the warm cake into dessert dishes. If desired, top with scoops of ice cream. Spoon pudding mixture over the cake and ice cream. Makes 8 servings.
1 14-ounce can sweetened condensed milk (NOT evaporated milk!)
1 tsp. vanilla extract
2 cups heavy whipping cream
Directions:Whip cream until stiff. Pour in condensed milk and vanilla, and beat again. Pour into a container and freeze for 12-24 hours. Freeze leftovers.
Chef Note: You can add anything you want to this ice cream to make it whatever flavor you wish. Mashed fresh fruit, crushed peppermint candy, chopped candy bars, chocolate sauce, crushed cookies, caramel, nuts, pretty much anything is very tasty when mixed in to this ice cream.
12 tablespoons unsalted butter, plus more for greasing ramekins
1 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/8 tsp. salt
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1 cup chopped milk chocolate or semi-sweet chocolate pieces
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish
Directions:Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.
In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.
1/4 C milk
1/2 C dry bread crumbs
salt & pepper
1 Tbsp accent
1/2 C water
1/4 tsp oregano
1/4 C grated Parmesan
onions peeled & chopped
Tenderize steak & cut in strips. Beat egg with milk. Combine crumbs, salt, pepper, and accent. Dip in egg mixture then crumbs. Brown in oil and place in 2 quart oven safe dish. Add water, oregano, and Parmesan cheese. Add onions, salt, and paprika. Cover tightly and bake 90 min at 325 degrees until tender.
3 lbs of pork
salt & pepper to taste
2 cans of pepsi
3/4 cup ketchup
3/4 cup brown sugar
2 - 3 tsp. garlic powder
1 tsp. chili powder
5 tbsp. worcestershire sauce
2 tsp. Lawrys season salt
Cook on low in crock pot for 8 hours then shred.
Cafe Rio Lime Rice
3 cups water
3 cups rice
4 chicken boullion cubes
1/2 bunch cilantro1 can green chillis (small)
3/4 tsp. salt
1 tsp. butter
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
1 packet of ranch dressing mix
1 cup buttermilk
1 cup mayo
1 clove garlic
juice from 1 lime
blend in blender or food processor and chillStart with a tortilla (the costco raw tortillas are best), then layer on lettuce (chopped), black beans, rice, specially seasoned chicken or pork, cheese, cilantro, dressing and whatever else you like. SOOOOO good!
1 medium onion, chopped
2 large green peppers, chopped
3 celery stalks, chopped
1 ½ tablespoons Italian Seasoning
1 teaspoon seasoning salt
¼ teaspoon garlic powder
Sprinkling of dried parsley
1 can ( 6 oz.) tomato paste
2 ½ cups water
½ cup chicken broth
1 cup uncooked white rice (not instant)
1 can (2.3 oz.) sliced olives, drained
Grated Cheddar and sour cream
Preparation:Brown sausage in large deep skillet or Dutch oven. If using link sausage cut into pieces. Add onion, green pepper and celery, sautéing until halfway cooked. Drain excess fat. Add remaining ingredients except olives, cheese and sour cream. Bring to boil, reduce heat, cover and simmer 25-30 minutes or until liquid mostly absorbed. Stir in olives and top with cheese; cover until cheese melts. Serve topped with sour cream. Makes 8 servings.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
salt and pepper -- to taste
Preparation:Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.Set aside.
Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve. Serves 4 to 6.
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
4 cups coarsely chopped mixed celery, red onions and sweet potatoes
1/4 cup Tuscan House Italian Dressing and Marinade
2 Tbsp. Grated Parmesan Cheese
1 baking apple, coarsely chopped
1 lb. pork tenderloin, cut into 8 pieces
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
HEAT oven to 400ºF. Toss vegetables with dressing and cheese; spread onto parchment paper-covered baking sheet. Bake 15 min.
STIR in apples. Coat meat with coating mix as directed on package; add to baking sheet.
BAKE 20 min. until meat is done (160ºF) and vegetables are tender.
Kraft Kitchens TipsAdd 1 tsp. chopped dried sage to the vegetable mixture before roasting.
Apple VarietiesLook for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
Recipe from KraftFoods.com
1 pkg. Uncle Bens Ready Rice long-grain white rice
1/3 cup fresh lime juice
2 tablespoons canola oil
2 teaspoons honey
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and chopped
Salt and pepper
1 (15 oz.) can black beans, drained and rinsed
½ cup chopped green onions
1 (7.5 oz.) jar roasted red peppers-drained, rinsed and diced
¼ cup chopped fresh cilantro or parsley
3 tablespoons Worcestershire sauce
1-1/2 teaspoon hot pepper sauce
1 lb. boneless chicken nuggets
Fresh sliced limes
Cook rice following package directions. Whisk lime juice, oil, honey, garlic and jalepeno together; season with salt and pepper. Add beans, green onions, red peppers and half of cilantro. Stir into hot rice, cover and set aside. Mix Worcestershire sauce and hot pepper sauce together, brush onto chicken nuggets and sauté in a little oil until done. Add chicken to rice mixture and reheat in microwave until serving temperature. Serve with sliced limes. Makes approximately 8 cups.
The name says it all. Use reduced sodium chicken broth and you'll get an "A" for this one! Delicious, 15 minutes prep, 30 minutes to cook. Slightly modified from allrecipes.comIngredients
1/2 cup chicken broth
1 lb chicken breast
1/2 lb asparagus
7 oz roasted red peppers, drained and chopped
1 clove garlic
1/2 cup chopped tomato
2 tsp balsamic vinegar
1/2 cup low fat mozzarella
1/2 cup chopped onionDirections
Brown chicken large skillet w/chopped onions.
Once browned, add broth and cook (appx 15 mins) until chicken is almost cooked through.
Add asparagus, red peppers, and garlic.
Continue cooking 10 minutes, until chicken is done and asparagus is tender.
Place tomatoes in skillet during last two minutes of cooking.
Sprinkle with vinegar. Top with mozzarella cheese and serve.
1 tbsp olive oil
1 small onion
2 cloves garlic
12 ounces skinless chicken breasts
8 ounces farfalle pasta
12 ounces frozen broccoli
1 tbsp butter
2 tbsp grated parmesan cheese
1/4 cup shredded italian cheeseDirections
Add olive oil to a large warmed skillet. Add chopped onion and minced garlic. Reduce heat to low and brown slowly. Bring a large pot of water to boil for pasta and small pot of water for chicken. Add chicken, cut up in small strips. Boil for 4 minutes. Check for doneness and set aside. Boil pasta for 5 minutes. Add broccoli to pasta and cook another five minutes. Add chicken to onion and garlic. Drain pasta (pasta should be al dente). Add onion/chicken to pasta/broccoli. Stir in butter and shredded cheese. Salt and pepper to taste. Top with grated cheese.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.