Fireball Whiskey Glazed Chicken
1/2 cup ketchup
1/4 cup red pepper jelly
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 cup Fireball Cinnamon Whiskey
4 to 6 boneless, skinless chicken breasts
1 Tbsp BBQ seasoning
In a medium saucepan, whisk together ketchup, red pepper jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey and simmer 3 to 5 minutes. Remove from heat and set aside. Prepare grill. Season both sides of the chicken with BBQ seasoning. Cook chicken until almost done, approximately 8 to 10 minutes. Baste chicken with Fireball Glaze, cook for 2 minutes. Flip chicken, baste again and cook for an additional 2 minutes. Remove chicken from grill. Serve chicken with remaining Fireball Glaze.
Friday, September 30, 2016
Alice Springs Chicken Bites
Alice Springs Chicken Bites
2 cups cooked, chopped chicken
1 (3oz) package cooked bacon pieces (Oscar Mayer)
1 1/2 cup shredded cheddar cheese
1 1/2 cups honey mustard
1 (4.5oz) jar mushrooms, chopped (optional)
48 wonton wrappers
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray. Combine chicken, bacon, cheese, honey mustard, and mushrooms (if using). Place wonton wrappers into sprayed mini muffin pan cups. Fill wonton wrappers with chicken mixture. Bake for 15 to 18 minutes, until wrappers are golden brown.
2 cups cooked, chopped chicken
1 (3oz) package cooked bacon pieces (Oscar Mayer)
1 1/2 cup shredded cheddar cheese
1 1/2 cups honey mustard
1 (4.5oz) jar mushrooms, chopped (optional)
48 wonton wrappers
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray. Combine chicken, bacon, cheese, honey mustard, and mushrooms (if using). Place wonton wrappers into sprayed mini muffin pan cups. Fill wonton wrappers with chicken mixture. Bake for 15 to 18 minutes, until wrappers are golden brown.
Chicken Fajita Alfredo
Chicken Fajita Alfredo
8oz Penne Rigate
1 lb. chicken tenderloins
1 bell pepper, sliced
1/2 onion, sliced
1 (1.12oz) package fajita seasoning
1 tbsp. vegetable or olive oil
2 cups heavy cream
1/2 cup grated parmesan cheese
Prepare pasta according to package directions; drain and rinse with warm water, set aside. Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with gluten-free fajita seasoning. Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally. Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
8oz Penne Rigate
1 lb. chicken tenderloins
1 bell pepper, sliced
1/2 onion, sliced
1 (1.12oz) package fajita seasoning
1 tbsp. vegetable or olive oil
2 cups heavy cream
1/2 cup grated parmesan cheese
Prepare pasta according to package directions; drain and rinse with warm water, set aside. Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with gluten-free fajita seasoning. Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally. Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
Green Chile Chicken Rice-A-Roni Casserole
Green Chile Chicken Rice-A-Roni Casserole
1 box Chicken Rice-a-Roni, plus water called for on package
1/2 cup sour cream
1 (10-3/4oz) can Cream of Chicken Soup
1 (4.5oz) can diced green chiles
1 tsp cumin
2 cups pepper jack cheese shredded
2-1/2 to 3 cups (12 oz) chopped cooked chicken
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Prepare Chicken Rice-a-Roni according to package directions. In a large bowl, combine sour cream, Cream of Chicken soup, green chiles, cumin, 1 cup of pepper jack cheese and cooked chicken. Stir in prepared rice. Spoon into prepared baking pan. Sprinkle remaining 1 cup of pepper jack cheese on top of casserole. Bake for 25 to 30 minutes, until cheese is melted and bubbly.
1 box Chicken Rice-a-Roni, plus water called for on package
1/2 cup sour cream
1 (10-3/4oz) can Cream of Chicken Soup
1 (4.5oz) can diced green chiles
1 tsp cumin
2 cups pepper jack cheese shredded
2-1/2 to 3 cups (12 oz) chopped cooked chicken
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Prepare Chicken Rice-a-Roni according to package directions. In a large bowl, combine sour cream, Cream of Chicken soup, green chiles, cumin, 1 cup of pepper jack cheese and cooked chicken. Stir in prepared rice. Spoon into prepared baking pan. Sprinkle remaining 1 cup of pepper jack cheese on top of casserole. Bake for 25 to 30 minutes, until cheese is melted and bubbly.
Homemade Beef Rice-A-Roni
Homemade Beef Rice-A-Roni
1 cup regular long grain rice (not instant)
1/2 cup broken thin spaghetti
2 tbsp butter
2 3/4 cup beef broth
2 tsp beef bouillon
1 tsp onion powder
4 1/2 tsp Worcestershire
1 1/2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp black pepper
3 Tbsp diced canned carrots
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally, until water is absorbed.
1 cup regular long grain rice (not instant)
1/2 cup broken thin spaghetti
2 tbsp butter
2 3/4 cup beef broth
2 tsp beef bouillon
1 tsp onion powder
4 1/2 tsp Worcestershire
1 1/2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp black pepper
3 Tbsp diced canned carrots
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally, until water is absorbed.
Saturday, June 11, 2016
Quinoa with Asian Flavors
Quinoa with Asian Flavors
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Barbeque Bacon Chicken Bake
Barbeque Bacon Chicken Bake
cooking spray
8 slices bacon
4 skinless, boneless chicken breast halves
3/4 cup barbeque sauce (such as Cattlemen's(R) or Jack Daniel's(R))
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
cooking spray
8 slices bacon
4 skinless, boneless chicken breast halves
3/4 cup barbeque sauce (such as Cattlemen's(R) or Jack Daniel's(R))
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
Quinoa Chicken
Quinoa Chicken
2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
1/2 onion, chopped
2 cloves garlic, or to taste, minced
1 1/2 pounds ground chicken
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL)
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
1/2 onion, chopped
2 cloves garlic, or to taste, minced
1 1/2 pounds ground chicken
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL)
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Gumbolaya
Gumbolaya
2 tablespoons bacon drippings or cooking oil, divided
1/2 pound spicy andouille or other smoked sausage, halved lengthwise and sliced 1/4-inch
2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
Salt and pepper and/or Creole/Cajun seasoning, to taste
1-1/2 cups finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely minced celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 teaspoons Creole or Cajun seasoning, or to taste, optional
4 cups water
1 tablespoon chicken base (like Better than Bouillon)
1 (14.5 ounce) can diced or stewed (chopped) tomatoes, undrained
2 cups sliced fresh or frozen and thawed okra
1-1/2 cups instant rice
1/3 cup sliced green onions
Heat 1/2 tablespoon of the oil in a deep and large, lidded skillet, such as a chicken fryer, over medium high heat. Add the sausage and cook until lightly browned, about 3 minutes; remove and set aside. Season chicken to taste with salt, pepper and/or Creole or Cajun seasoning. Add another 1/2 tablespoon of the oil and cook chicken in batches, adding oil as needed, only until lightly browned; remove and set aside. Add remaining oil and the vegetables; cook stirring regularly for 3 minutes; add garlic and cook another minute longer. Sprinkle in the flour and cook, stirring constantly for 3 minutes. Stir in the seasonings, mix together water and base, then begin adding the water a little at a time, stirring until blended. Stir in the tomatoes and okra, bring back to a boil, reduce heat to simmer, cover and simmer at a bubble for 20 minutes. Return sausage and chicken to skillet. Set aside a pinch of green onion for garnish, then stir in rice and remaining green onion. Bring back up to boil, reduce heat to simmer, cover and continue cooking 8 to 10 minutes longer. Remove from heat and set aside; let rest for 5 minutes. Rice will not completely absorb the liquid. Serve this with some iced tea, French bread and a nice mixed garden salad.
2 tablespoons bacon drippings or cooking oil, divided
1/2 pound spicy andouille or other smoked sausage, halved lengthwise and sliced 1/4-inch
2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
Salt and pepper and/or Creole/Cajun seasoning, to taste
1-1/2 cups finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely minced celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 teaspoons Creole or Cajun seasoning, or to taste, optional
4 cups water
1 tablespoon chicken base (like Better than Bouillon)
1 (14.5 ounce) can diced or stewed (chopped) tomatoes, undrained
2 cups sliced fresh or frozen and thawed okra
1-1/2 cups instant rice
1/3 cup sliced green onions
Heat 1/2 tablespoon of the oil in a deep and large, lidded skillet, such as a chicken fryer, over medium high heat. Add the sausage and cook until lightly browned, about 3 minutes; remove and set aside. Season chicken to taste with salt, pepper and/or Creole or Cajun seasoning. Add another 1/2 tablespoon of the oil and cook chicken in batches, adding oil as needed, only until lightly browned; remove and set aside. Add remaining oil and the vegetables; cook stirring regularly for 3 minutes; add garlic and cook another minute longer. Sprinkle in the flour and cook, stirring constantly for 3 minutes. Stir in the seasonings, mix together water and base, then begin adding the water a little at a time, stirring until blended. Stir in the tomatoes and okra, bring back to a boil, reduce heat to simmer, cover and simmer at a bubble for 20 minutes. Return sausage and chicken to skillet. Set aside a pinch of green onion for garnish, then stir in rice and remaining green onion. Bring back up to boil, reduce heat to simmer, cover and continue cooking 8 to 10 minutes longer. Remove from heat and set aside; let rest for 5 minutes. Rice will not completely absorb the liquid. Serve this with some iced tea, French bread and a nice mixed garden salad.
Wednesday, May 18, 2016
Peanut Butter Banana Pudding
Peanut Butter Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
4 to 5 bananas, sliced
2 cups milk
1 (5.1-oz) box instant vanilla pudding
1 cup smooth peanut butter
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-oz) container Cool Whip, thawed
Line the bottom of a 9x13-inch dish with 1 bag of cookies. In a bowl, combine the milk, pudding mix and peanut butter. Blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix with handheld electric mixer until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the half of the mixture over the cookies. Top with sliced bananas. Pour remaining half of peanut butter pudding mixture on top of bananas. Cover with the remaining cookies.
2 bags Pepperidge Farm Chessmen cookies
4 to 5 bananas, sliced
2 cups milk
1 (5.1-oz) box instant vanilla pudding
1 cup smooth peanut butter
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-oz) container Cool Whip, thawed
Line the bottom of a 9x13-inch dish with 1 bag of cookies. In a bowl, combine the milk, pudding mix and peanut butter. Blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix with handheld electric mixer until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the half of the mixture over the cookies. Top with sliced bananas. Pour remaining half of peanut butter pudding mixture on top of bananas. Cover with the remaining cookies.
Thursday, April 28, 2016
Ratatouille with Chickpeas
Ratatouille with Chickpeas
3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 large onion, sliced
2 red bell peppers, seeded and diced
3 tomatoes, cored and diced
1 (13.5 ounce) jar marinara sauce
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste
Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes. Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper. Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 large onion, sliced
2 red bell peppers, seeded and diced
3 tomatoes, cored and diced
1 (13.5 ounce) jar marinara sauce
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste
Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes. Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper. Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Moody's American Lasagna
Moody's American Lasagna
1lb ground beef
2 cloved garlic
1 can tomato paste
2 1/2 cups tomatoes
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 pkg lasagna noodles
8 oz mozzarella
12 oz cottage cheese
Brown ground beef and garlic in skillet. Add tomato paste, tomatoes and spices, cover and simmer 20 minutes. Half-cook noodles and drain. Coat botton of 9x13 pan with thin layer of sauce. In pan, alternate layers of cooked noodles with cheeses and meat sauce. Bake 20-30 minutes at 350.
1lb ground beef
2 cloved garlic
1 can tomato paste
2 1/2 cups tomatoes
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 pkg lasagna noodles
8 oz mozzarella
12 oz cottage cheese
Brown ground beef and garlic in skillet. Add tomato paste, tomatoes and spices, cover and simmer 20 minutes. Half-cook noodles and drain. Coat botton of 9x13 pan with thin layer of sauce. In pan, alternate layers of cooked noodles with cheeses and meat sauce. Bake 20-30 minutes at 350.
Meat and Potatoes Casserole
Meat and Potatoes Casserole
1 tablespoon butter, oil or bacon drippings
1 cup chopped onion
1/2 cup chopped bell pepper
1 tablespoon minced garlic
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup or equivalent homemade
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 tablespoon chopped fresh parsley
4 medium unpeeled red-skinned potatoes, sliced 1/8 to 1/4-inch thick
1-1/2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees and butter an oblong, 11 by 7-inch or 2-1/2 quart baking dish. Heat fat in a large skillet over medium heat; add onions and bell pepper and saute until tender, about 4 minutes. Add garlic and cook another minute. Add ground beef and cook through, mashing as it cooks. Drain off any excess fat. Meanwhile, in a separate bowl, whisk together mushroom soup, milk, salt, pepper, Cajun seasoning and parsley. Layer half each in baking dish, in order, potatoes, ground beef, soup mixture and cheese. Repeat layers, ending with cheese. Cover tightly with aluminum foil and bake covered at 350 degrees F for about 1 hour, or until potatoes are fork tender.
1 tablespoon butter, oil or bacon drippings
1 cup chopped onion
1/2 cup chopped bell pepper
1 tablespoon minced garlic
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup or equivalent homemade
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 tablespoon chopped fresh parsley
4 medium unpeeled red-skinned potatoes, sliced 1/8 to 1/4-inch thick
1-1/2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees and butter an oblong, 11 by 7-inch or 2-1/2 quart baking dish. Heat fat in a large skillet over medium heat; add onions and bell pepper and saute until tender, about 4 minutes. Add garlic and cook another minute. Add ground beef and cook through, mashing as it cooks. Drain off any excess fat. Meanwhile, in a separate bowl, whisk together mushroom soup, milk, salt, pepper, Cajun seasoning and parsley. Layer half each in baking dish, in order, potatoes, ground beef, soup mixture and cheese. Repeat layers, ending with cheese. Cover tightly with aluminum foil and bake covered at 350 degrees F for about 1 hour, or until potatoes are fork tender.
Disney's Ratatouille
Disney's Ratatouille
1 (6 ounce) can tomato paste
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese
Preheat the oven to 375 degrees F (190 degrees C). Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
1 (6 ounce) can tomato paste
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese
Preheat the oven to 375 degrees F (190 degrees C). Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Thursday, April 7, 2016
Brunswick Stew
Brunswick Stew
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups BBQ Sauce
2 to 3 cups chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen lima beans
1/4 tsp cayenne pepper
1/4 tsp black pepper
12 oz cooked chicken, chopped (1/2 rotisserie chicken - or 2 chicken breasts)
1 pound pulled pork
Add all ingredients to a Dutch oven or large saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups BBQ Sauce
2 to 3 cups chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen lima beans
1/4 tsp cayenne pepper
1/4 tsp black pepper
12 oz cooked chicken, chopped (1/2 rotisserie chicken - or 2 chicken breasts)
1 pound pulled pork
Add all ingredients to a Dutch oven or large saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.
Oven Baked Chicken Fajitas
Oven Baked Chicken Fajitas
1 lb chicken tenders
1/2 cup salsa
1 green pepper, sliced
1 onion, sliced
1 cup sliced mushrooms
1 packet fajita seasoning or homemade fajita seasoning (below)
tortillas
sour cream
cheese
additional salsa
Homemade Fajita Seasoning
1 Tbsp cornstarch
2 tsp chili powder
1/2 tsp salt
1 tsp smoked paprika
1 tsp sugar
3/4 tsp chicken bouillon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
Preheat oven to 400. In a small bowl, whisk together homemade fajita seasoning ingredients. In a large bowl. combine chicken, onion, pepper, salsa, mushrooms and fajita seasoning. Stir to coat. Pour mixture into a greased 9x13-inch pan. Bake 20 minutes. Serve chicken and vegetables on tortillas. Top with sour cream, cheese and additional salsa if desired.
1 lb chicken tenders
1/2 cup salsa
1 green pepper, sliced
1 onion, sliced
1 cup sliced mushrooms
1 packet fajita seasoning or homemade fajita seasoning (below)
tortillas
sour cream
cheese
additional salsa
Homemade Fajita Seasoning
1 Tbsp cornstarch
2 tsp chili powder
1/2 tsp salt
1 tsp smoked paprika
1 tsp sugar
3/4 tsp chicken bouillon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
Preheat oven to 400. In a small bowl, whisk together homemade fajita seasoning ingredients. In a large bowl. combine chicken, onion, pepper, salsa, mushrooms and fajita seasoning. Stir to coat. Pour mixture into a greased 9x13-inch pan. Bake 20 minutes. Serve chicken and vegetables on tortillas. Top with sour cream, cheese and additional salsa if desired.
King Cake Bubble Up
King Cake Bubble Up
2 (12.4-oz) cans refrigerated Pillsbury cinnamon rolls
1 (8-oz) package cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
purple, yellow, green sugar
Preheat oven to 375 degrees. Lightly spray a 9x13-inch pan with cooking spray. Separate cinnamon rolls, save icing to use after the bubble up is baked. Cut each cinnamon roll into 4 pieces. Place in bottom on prepared pan. Using a hand held electric mixer, beat together cream cheese and sugar. Add eggs and vanilla, mixing well. Add milk and mix until combined. Pour over chopped cinnamon rolls. Bake for 30 to 35 minutes. Remove from oven and cool for 5 to 10 minutes. Spread cinnamon roll icing over top of casserole. Sprinkle with colored sugar.
2 (12.4-oz) cans refrigerated Pillsbury cinnamon rolls
1 (8-oz) package cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
purple, yellow, green sugar
Preheat oven to 375 degrees. Lightly spray a 9x13-inch pan with cooking spray. Separate cinnamon rolls, save icing to use after the bubble up is baked. Cut each cinnamon roll into 4 pieces. Place in bottom on prepared pan. Using a hand held electric mixer, beat together cream cheese and sugar. Add eggs and vanilla, mixing well. Add milk and mix until combined. Pour over chopped cinnamon rolls. Bake for 30 to 35 minutes. Remove from oven and cool for 5 to 10 minutes. Spread cinnamon roll icing over top of casserole. Sprinkle with colored sugar.
Sunday, January 3, 2016
Cheeseburger Soup
Cheeseburger Soup
3/4 cup chopped onion (about 1 medium)
1 tsp. dried parsley
4 Tbsp. butter, divided
2 cans low-sodium chicken broth
1 lb. ground beef, browned and drained
4 cups frozen, shredded hash browns, thawed
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar cheese
1/4 cup sour cream
Salt and pepper to taste
In a deep pan or Dutch oven, sauté onion and parsley flakes in 1 tablespoon of the butter until crisp-tender. Add broth, browned meat and potatoes to pan. Bring to a boil. Cover and simmer until potatoes are tender, about 10 minutes. In a small skillet, melt 3 tablespoons of the butter. Stir in flour until a thick paste forms. Whisk in milk—about 1/2 cup at a time—and cook over medium heat until thickened, stirring frequently. Add milk-and-flour mixture to soup, about 1/2 cup at a time, mixing in well. Bring to a boil and let boil about 2 minutes. Reduce heat to low. Add cheese and stir until cheese melts. Remove from heat and stir in sour cream. Add salt and pepper to taste. Freeze in gallon-size zippered plastic freezer bags. To heat, thaw in refrigerator and heat by simmering on stove until heated through.
3/4 cup chopped onion (about 1 medium)
1 tsp. dried parsley
4 Tbsp. butter, divided
2 cans low-sodium chicken broth
1 lb. ground beef, browned and drained
4 cups frozen, shredded hash browns, thawed
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar cheese
1/4 cup sour cream
Salt and pepper to taste
In a deep pan or Dutch oven, sauté onion and parsley flakes in 1 tablespoon of the butter until crisp-tender. Add broth, browned meat and potatoes to pan. Bring to a boil. Cover and simmer until potatoes are tender, about 10 minutes. In a small skillet, melt 3 tablespoons of the butter. Stir in flour until a thick paste forms. Whisk in milk—about 1/2 cup at a time—and cook over medium heat until thickened, stirring frequently. Add milk-and-flour mixture to soup, about 1/2 cup at a time, mixing in well. Bring to a boil and let boil about 2 minutes. Reduce heat to low. Add cheese and stir until cheese melts. Remove from heat and stir in sour cream. Add salt and pepper to taste. Freeze in gallon-size zippered plastic freezer bags. To heat, thaw in refrigerator and heat by simmering on stove until heated through.
Beef Lombardi
Beef Lombardi
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 can Rotel tomatoes with chilies
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 (6-oz.) can tomato paste
6 oz., more or less, of egg noodles, boiled and drained
6 green onions, sliced
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 F. Brown ground beef and drain. Return beef to skillet and combine with next 6 ingredients. Simmer for about 15 minutes, stirring occasionally. Combine cooked noodles, green onions and sour cream. Put noodles in the bottom of a 9-by-13-inch baking dish. Top with beef mixture, and then top beef with cheese. Bake for about 30 minutes or until bubbly.
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 can Rotel tomatoes with chilies
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 (6-oz.) can tomato paste
6 oz., more or less, of egg noodles, boiled and drained
6 green onions, sliced
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 F. Brown ground beef and drain. Return beef to skillet and combine with next 6 ingredients. Simmer for about 15 minutes, stirring occasionally. Combine cooked noodles, green onions and sour cream. Put noodles in the bottom of a 9-by-13-inch baking dish. Top with beef mixture, and then top beef with cheese. Bake for about 30 minutes or until bubbly.
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