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Saturday, August 27, 2016

chicken, feta cheese, and sun-dried tomato wraps

Ingredients

  • Servings: 4
  • 2 (4 ounce) skinless, boneless chicken breast halves
  • 1/4 cup sun-dried tomato dressing
  • 8 sun-dried tomatoes (not oil packed)
  • 1 cup boiling water
  • 1/3 cup crumbled feta cheese
  • 4 cups loosely packed torn fresh spinach
  • 4 (10 inch) whole wheat tortillas
  • 1/4 cup sun-dried tomato dressing

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins

  • in a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. seal, and refrigerate for several hours.
  • preheat grill for high heat. combine sun-dried tomatoes and hot water in a small bowl. set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • lightly oil grill grate. discard marinade, and place chicken on grill. cook for 12 to 15 minutes, turning once, or until done.
  • cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. toss with remaining 1/4 cup dressing. distribute mixture between the four tortillas, and wrap. either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

zucchini pasta bake

Ingredients

  • Servings: 6
  • 8 ounces penne pasta
  • 1/4 cup parmesan cheese
  • 1/2 cup crushed saltine crackers
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cups chopped zucchini
  • 1 tomato, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 pinch dried celery flakes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins

  • bring a large pot of lightly salted water to a boil. add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. lightly grease a medium casserole dish.
  • preheat oven to 350 degrees f (175 degrees c). in a blender or food processor, thoroughly mix the parmesan cheese and crackers.
  • heat the oil in a skillet over medium heat. place the onion in the skillet, and cook and stir until tender. mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. continue to cook and stir until the zucchini is tender.
  • in the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. top evenly with the parmesan cheese mixture.
  • bake 25 minutes in the preheated oven, or until the topping is lightly browned. allow to sit 5 minutes before serving.

cheesy chorizo frittata

Ingredients

  • Servings: 6
  • 1/4 pound chorizo, crumbled
  • 1 (6 ounce) package baby spinach leaves
  • 2 cups cherry tomatoes, halved
  • 4 green onions, sliced
  • 6 eggs
  • 1/2 cup milk
  • 1 1/2 cups kraft shredded pepper jack cheese with a touch of philadelphia, divided

Recipe

    Preparation Time: 20 mins Ready Time: 45 mins

  • heat oven to 375 degrees f. cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. remove chorizo from skillet, reserving drippings in skillet. set chorizo aside. add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. stir in tomatoes and onions. remove from heat.
  • whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. add to ingredients in skillet; stir just until blended. top with remaining cheese.
  • bake 25 min. or until knife inserted in center comes out clean.

crock pot cheesy mushroom chicken

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup cooking
  • 1 teaspoon minced garlic
  • 1 teaspoon celery flakes
  • 1/2 teaspoon paprika
  • 1/2 cup grated parmesan cheese
  • 1 (8 ounce) can mushroom pieces, drained

Recipe

    Preparation Time: 10 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 10 mins

  • place the chicken breasts into a slow cooker. whisk the cream of chicken soup, cream of mushroom soup, , garlic, celery flakes, and paprika in a mixing bowl. stir in the parmesan cheese and mushroom pieces; pour over the chicken.
  • cook on low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Santa Fe Chicken Salad

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 cup italian-style salad dressing
  • 1 head iceberg lettuce
  • 1 head romaine lettuce, rinsed and dried
  • 2 bunches green onions, chopped
  • 1 large tomato, chopped
  • 1 1/2 cups shredded cheddar and monterey cheese blend
  • 5 (6 inch) flour tortillas
  • 1/2 cup ranch-style salad dressing
  • 1/2 cup salsa

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • in a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and italian dressing. place chicken in mixture and marinate overnight in the refrigerator.
  • chop, wash, and dry the iceberg and romaine lettuce. mix and divide among four dinner-size plates. divide and place the tomato and green onions among the plates. sprinkle the top of each salad with shredded cheese.
  • remove chicken from marinade and grill or broil until cooked. while chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. place on a cookie sheet and put under broiler until golden brown. let cool. cut the chicken into strips and divide among plates. top with tortilla 'crispies'.
  • to prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. pour over each salad.

fresh green chile quiche

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 4 green chile peppers, seeded and chopped
  • 1 small onion, diced
  • 1/4 cup crumbled feta cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon salt, or to taste
  • 1 (9 inch) unbaked pie crust
  • 8 ounces monterey jack cheese, shredded
  • 3 eggs, beaten
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat oil in a skillet over medium heat and cook peppers and onion until tender. transfer to a bowl and mix with feta, sour cream and salt.
  • spread bottom of pie crust with monterey jack cheese. top cheese with pepper and onion mixture. mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. top with cheddar cheese.
  • bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

Friday, August 26, 2016

baked cheesy veggie chicken pasta

Ingredients

  • Servings: 12
  • 1 pound fusilli pasta
  • 3 tablespoons olive oil
  • 3 skinless, boneless chicken breast halves - cubed
  • 5 small green bell peppers, chopped
  • 3 small red bell peppers, chopped
  • 3 small yellow bell peppers chopped
  • 3 teaspoons soy sauce
  • 1 cup white
  • 3 teaspoons lemon juice
  • 4 eggs
  • 4 cups creme fraiche
  • 1 pinch paprika
  • 1 pinch dried oregano
  • 1 pinch ground coriander
  • 1 pinch ground nutmeg
  • salt and pepper to taste
  • 12 ounces cheddar cheese, shredded
  • 11 ounces emmentaler cheese, finely shredded
  • 3 1/2 ounces blue cheese, crumbled (optional)
  • 7 ounces parmesan cheese, grated
  • 2 cups milk

Recipe

    Cook Time: 45 mins Ready Time: 1 hr 45 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • in a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. add green, red and yellow bell peppers, and continue cooking for another 5 minutes. stir in soy sauce, , and lemon juice. cover skillet, reduce heat to low, and simmer for 20 minutes.
  • preheat oven to 370 degrees f (180 degrees c).
  • beat the eggs in a large bowl with the creme fraiche. season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. mix in cheddar cheese, emmentaler cheese, and blue cheese. transfer mixture to a 9x13 inch baking dish. sprinkle parmesan cheese on top, and pour in enough milk to make mixture moist.
  • bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Quick Chiles Rellenos Bake

Ingredients

  • Servings: 6
  • 3 (4 ounce) cans mild whole green chiles, drained (optional)
  • 2 cups shredded pepper jack cheese
  • 9 (8 inch) flour tortillas
  • 1 (19 ounce) can enchilada sauce
  • 1 cup sour cream
  • chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • split each chile lengthwise into halves and remove the seeds. arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. roll tortilla to enclose the filling. repeat process with remaining tortillas, chiles and cheese. arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. in a small bowl, whisk together the enchilada sauce and sour cream. spoon over the filled tortillas.
  • bake in preheated oven for 30 minutes, or until bubbly and heated through. garnish with cilantro.

Spicy Egg Salad English Muffins

Ingredients

  • Servings: 2
  • 3 hard boiled eggs, roughly chopped
  • 1/4 cup mayonnaise
  • 2 teaspoons coarse-grain dijon-style mustard
  • 2 teaspoons honey
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1 dash hot pepper sauce
  • salt and ground black pepper to taste
  • 2 english muffins, split and toasted
  • 4 slices canadian-style bacon
  • 1/3 cup shredded pepperjack cheese
  • 2 tablespoons chopped green onion (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • stir eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, and hot pepper sauce together in a bowl; season with salt and black pepper.
  • place english muffins, cut-side up, on an ungreased baking sheet. place 1 slice canadian bacon on each muffin. spoon 1/4 cup of egg mixture on top of bacon and sprinkle with pepper jack cheese. top with green onions.
  • bake in preheated oven until cheese melts, 6 to 8 minutes.

Crab Quiche Ii

Ingredients

  • Servings: 6
  • 1 (9 inch) deep dish pie crust
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 teaspoon cornstarch
  • 1 1/2 cups shredded swiss cheese
  • 1/2 pound imitation crabmeat
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. stir in the cheese, imitation crabmeat and pepper. pour into the pie shell.
  • bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until a knife inserted in the center comes out clean. let cool slightly and serve.

spaghetti torte

Ingredients

  • Servings: 6
  • 1 pound uncooked spaghetti
  • 1/2 cup grated parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 tablespoon italian seasoning
  • 4 egg whites
  • 1/4 cup chopped fresh basil
  • 2 tomatoes, chopped
  • 4 slices provolone cheese, cut into fourths

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins

  • heat oven to 350 degrees f (175 degrees c). spray a 9x3 inch springform pan with cooking spray.
  • cook spaghetti according to package directions. rinse with cold water, and drain.
  • while spaghetti is cooking, combine parmesan cheese, ricotta cheese, italian seasoning, and egg whites in a large bowl. toss with cooked spaghetti to coat.
  • press half the spaghetti mixture in bottom of prepared pan. sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. place remaining provolone cheese over the top.
  • bake for 30 minutes. let stand about 15 minutes, remove sides of pan, transfer to a serving platter. cut into wedges to serve.

creamy jalapeno deviled eggs

Ingredients

  • Servings: 10
  • 10 large hard-boiled eggs, peeled and halved lengthwise
  • 1/2 (8 ounce) package cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 4 slices cooked bacon, crumbled, divided
  • 1 small jalapeno pepper, seeded and diced
  • salt and ground black pepper to taste (optional)
  • 1 pinch paprika

Recipe

    Preparation Time: 10 mins Ready Time: 1 hr 10 mins

  • spoon egg yolks into a bowl. add cream cheese, mayonnaise, and garlic powder; mix well. fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
  • fill each egg white half with egg yolk filling. sprinkle remaining crumbled bacon over filling and top with paprika. chill in refrigerator for about 1 hour before serving.

lamb tenderloin with pepper jelly and gorgonzola

Ingredients

  • Servings: 8
  • 2 (1 1/2 pound) lamb tenderloins
  • 1 tablespoon garlic salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 3 shallots, peeled and sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup chicken stock
  • 1/2 cup
  • 3 sprigs fresh thyme
  • 1 small fresh rosemary sprig
  • 1 1/2 cups hot pepper jelly
  • 2 tablespoons olive oil
  • 1 1/4 cups crumbled gorgonzola cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins

  • sprinkle lamb tenderloins with garlic salt and pepper. allow to stand at room temperature for 30 minutes.
  • preheat oven to 425 degrees f (220 degrees c).
  • heat 2 tablespoons of olive oil in a saucepan over medium heat. stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. add chicken stock, , thyme, and rosemary. increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  • meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. add lamb, and cook until golden brown on all sides, about 5 minutes. remove lamb and place into a roasting pan.
  • roast lamb in preheated oven until a thermometer inserted into the center registers 145 degrees f (63 degrees c), about 10 minutes. once done, place lamb a plate and cover with foil; allow to rest for 5 minutes.
  • to serve, remove peppers and onions from the sauce, and spread out a serving platter. slice lamb diagonally into 1-inch slices and arrange over the peppers. pour 1/2 cup of the sauce over the lamb, and sprinkle with 3/4 cup of gorgonzola cheese. serve remaining sauce and cheese in separate serving dishes on the side.

Chicken Spaghetti

Ingredients

  • Servings: 7
  • 1 (8 ounce) package spaghetti
  • 2 cups boneless chicken breast half, cooked and diced
  • 1 (4 ounce) jar chopped pimento peppers
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 green bell pepper, diced
  • 1 1/2 cups shredded, processed american cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 50 mins

  • preheat oven to 250 degrees f (120 degrees c).
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. pour into a large casserole dish and bake for 90 minutes in a preheated oven. serve immediately.

smoky mountain chipotle chicken

Ingredients

  • Servings: 4
  • 1 teaspoon olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, grated
  • 1/2 cup bourbon
  • 1/4 cup vinegar
  • 2 cups ketchup
  • 1/4 cup worcestershire sauce
  • 1 tablespoon liquid smoke flavoring
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon adobo sauce from canned chipotle peppers
  • 1/4 cup brown sugar
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons grill seasoning, or to taste
  • 4 slices bacon, cut in half
  • 4 thick slices red onion
  • 1 teaspoon olive oil
  • 4 slices provolone cheese

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 3 hrs 55 mins

  • heat 1 teaspoon olive oil in a large skillet over medium heat. add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. pour in the bourbon, and simmer for 10 minutes. have a lid ready to cover the skillet in case the bourbon catches fire.
  • pour in the vinegar, ketchup, worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
  • season chicken breasts with grill seasoning, and place into a shallow glass dish. pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. refrigerate remaining sauce. cover the chicken and refrigerate 2 hours. place bacon in a large, deep skillet. cook over medium-high heat until evenly brown and crispy. drain on a paper towel-lined plate, and set aside.
  • preheat an outdoor grill for medium-high heat.
  • drain marinade from the chicken and discard. cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. meanwhile, brush onion slices with 1 teaspoon olive oil. secure the rings with toothpicks to keep them from falling apart. grill over indirect heat until soft, about 15 minutes.
  • to serve, place chicken serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. remove toothpicks before serving.

Swiss Enchiladas

Ingredients

  • Servings: 6
  • 2 cups chopped, cooked chicken
  • 1/2 (4 ounce) can chopped green chilies
  • 1 (7 ounce) can prepared green chile salsa
  • 1/2 teaspoon salt
  • 2 cups whipping cream
  • oil for frying
  • 12 corn tortillas
  • 1 1/2 cups shredded monterey jack cheese

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a bowl, mix together chicken, chilies, and salsa.
  • in a wide, shallow dish stir together salt and whipping cream.
  • heat oil in a large, heavy skillet over medium-high heat. fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
  • fill fried tortillas with chicken mixture. roll and place flap side down in a baking dish. pour remaining cream over tortillas, and sprinkle with cheese.
  • bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

angel chicken

Ingredients

  • Servings: 5
  • 4 ounces philadelphia cream cheese, softened
  • 1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
  • 1/4 cup kraft tuscan house italian dressing
  • 1/4 cup dry white
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1/2 pound angel hair pasta, uncooked
  • 2 tablespoons chopped fresh parsley

Recipe

    Preparation Time: 5 mins Ready Time: 4 hrs 5 mins

  • whisk first 4 ingredients until blended; pour over chicken in slow cooker. cook on low 4 to 5 hours (or on high 2 to 3 hours).
  • cook pasta as directed on package, omitting salt; drain. serve topped with chicken mixture; sprinkle with parsley.

chicken tortellini soup with zucchini and tomatoes

Ingredients

  • Servings: 8
  • 1 recipe fast chicken soup base
  • 1 (9 ounce) package refrigerated small cheese tortellini
  • 1 (14.5 ounce) can diced tomatoes
  • 2 medium zucchini, diced
  • 1 teaspoon dried basil
  • 1/2 cup chopped fresh parsley
  • salt and freshly ground black pepper

Recipe

  • prepare fast chicken soup base. bring to a simmer.
  • add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
  • before removing from heat, stir in: 1/2 cup chopped fresh parsley.
  • final touch: add salt and pepper, to taste.

Chicken And Ham Casserole

Ingredients

  • Servings: 2
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup cooked, cubed chicken breast meat
  • 1/2 cup cooked and cubed ham
  • 1/2 cup cooked wide egg noodles
  • 1/4 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 ounces shredded cheddar cheese
  • 1 teaspoon paprika

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • melt butter in a large saucepan over low heat. stir in the flour and heat until bubbly. slowly add the milk, stirring constantly, until mixture is thickened and smooth.
  • remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. transfer this mixture to a 1 1/2 quart casserole dish.
  • bake at 400 degrees f (200 degrees c) for 15 minutes. remove from oven, sprinkle with the cheese and top with paprika, as desired. return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Family Favorite Crab Dip

Ingredients

  • Servings: 2
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup french salad dressing
  • 2 tablespoons dried minced onion
  • 2 tablespoons ketchup
  • 2 tablespoons vegetable oil
  • 1 (6 ounce) can lump crabmeat, drained and flaked

Recipe

    Preparation Time: 10 mins Ready Time: 12 hrs 10 mins

  • stir cream cheese, french salad dressing, dried minced onion, ketchup, and vegetable oil together in a bowl until smooth. gently fold crabmeat through the cheese mix.
  • cover bowl with plastic wrap and refrigerate dip at least 12 hours.

caprese bison sirloin steak with bow tie pasta

Ingredients

  • Servings: 4
  • 4 (6 ounce) bison top sirloin steaks
  • salt and black pepper
  • 1 tablespoon vegetable oil
  • 6 ounces dried bow tie (farfalle) pasta
  • 1/2 cup purchased basil pesto
  • 2 cups halved grape tomatoes
  • 1 cup cubed fresh mozzarella
  • extra-virgin olive oil
  • chopped fresh basil

Recipe

    Preparation Time: 25 mins Cook Time: 16 mins Ready Time: 41 mins

  • season bison sirloin steaks with salt and pepper. heat the 1 tablespoon oil over medium heat in a large heavy skillet. cook bison sirloin steaks in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 degrees f, turning once. top each bison steak with 1 tablespoon of the pesto. cover skillet and let stand for 3 minutes. remove bison sirloin steaks from skillet and thinly slice.
  • meanwhile, cook pasta according to package directions; drain. toss the cooked pasta, the remaining pesto, the tomatoes, and mozzarella in a large bowl. serve with the sliced bison sirloin steaks. drizzle with olive oil and sprinkle with basil.

lynn's layered nacho dip

Ingredients

  • Servings: 24
  • 1 (250 g) package philadelphia brick cream cheese, softened
  • 1/3 cup miracle whip original spread
  • 1 1/2 cups salsa
  • 1 cup kraft creamy mexicana shredded cheese with a touch of philadelphia
  • 2 green onions, chopped

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat oven to 350 degrees f (175 degrees c).
  • mix cream cheese and miracle whip until blended; spread bottom of 9-inch pie plate.
  • top with remaining ingredients.
  • bake 20 to 25 minutes, or until dip is heated through and shredded cheese is melted.

Slow Cooker Cheesy Chicken And Tortillas

Ingredients

  • Servings: 6
  • 4 skinless, boneless chicken breast halves
  • 1 (1 ounce) package mild taco seasoning mix
  • 5 1/4 cups swanson® chicken stock
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
  • 10 fajita-size flour tortillas (10-inch), cut into 1-inch pieces
  • 4 cups shredded mexican cheese blend
  • hot cooked regular long-grain white rice

Recipe

    Preparation Time: 10 mins Cook Time: 4 hrs 30 mins

    Ready Time: 4 hrs 40 mins

  • place the chicken into a 3 1/2-quart slow cooker. top with all but 2 tablespoons of the taco seasoning. pour 3 1/2 cups of the stock over the chicken.
  • cover and cook on low for 4 to 5 hours or until the chicken is cooked through. remove the chicken to a cutting board. using 2 forks, shred the chicken.
  • heat the oven to 350 degrees f.
  • heat the butter in a 3-quart saucepan over medium heat. stir the remaining taco seasoning, stock and soup in the saucepan. stir in the chicken.
  • layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. repeat the layer. bake for 30 minutes or until the mixture is hot and bubbling. serve over the rice.

chicken penne italiano

Ingredients

  • Servings: 4
  • 8 ounces dry penne pasta
  • 1 tablespoon cornstarch
  • 1 (15 ounce) can chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • 1 onion, sliced
  • 1/2 green bell pepper, seeded and thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1 (16 ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup medium-dry white
  • 1/2 cup freshly grated parmesan cheese

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil. add the penne pasta and cook until al dente, 8 to 10 minutes. drain, and reserve pasta.
  • whisk the cornstarch and chicken broth together in a bowl until smooth. set aside until needed.
  • heat the olive oil in a skillet over medium heat. add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. stir in the onion, and green and red peppers; cook until tender, about 5 minutes. stir in the tomatoes, and simmer for 10 minutes. pour in the chicken broth mixture and , if desired, and season with oregano and basil. stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. serve garnished with parmesan cheese.

white pizza a la chick lit

Ingredients

  • Servings: 1
  • 1 (12 inch) pre-baked thin pizza crust
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups shredded mozzarella cheese
  • 8 cloves garlic, quartered

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • preheat the oven to 450 degrees f (230 degrees c).
  • place the pizza crust on a baking sheet and drizzle with 1 tablespoon of olive oil. sprinkle the mozzarella cheese evenly over the crust and top with pieces of garlic.
  • bake in the preheated oven until cheese is bubbly and starting to brown, about 15 minutes. drizzle with a little bit more olive oil and cut into wedges to serve.

mexican raviolis

Ingredients

  • Servings: 6
  • 2 links chorizo sausage, cut into small pieces
  • 1/2 cup part-skim ricotta cheese
  • 1 cup shredded queso asadero (white mexican cheese)
  • 1/2 cup chopped cilantro
  • 1 clove garlic, finely minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 (14 ounce) package round wonton wrappers
  • 1 teaspoon olive oil
  • 1 tablespoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 16 mins Ready Time: 36 mins

  • add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. set aside to cool.
  • in a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
  • place chorizo in a blender or food processor, and pulse until finely ground. pour combined ingredients into blender, and pulse until well blended.
  • place a teaspoonful of filling on a wonton wrapper. dip a finger in water, and wet the top half edge of the wrapper. fold in half, and pinch the edges to seal. set aside, and continue filling and sealing the remaining wrappers.
  • add oil and about 1 tablespoon salt to a pot of boiling water. gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. remove to plates with a slotted spoon, and serve topped with marinara sauce.

Honey-lime Enchiladas

Ingredients

  • Servings: 10
  • 1/3 cup honey
  • 1 tablespoon chili powder
  • 1/3 cup lime juice
  • 2 cloves garlic, minced
  • 1 pound shredded, cooked chicken
  • 2 cups green enchilada sauce, divided
  • 6 cups shredded monterey jack cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 cup fat free half-and-half

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. add the shredded cooked chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. remove the shredded chicken from the marinade, and shake off excess. save the used marinade.
  • preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
  • combine marinated shredded chicken with 5 cups of shredded cheddar cheese in a bowl. mix lightly. spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. roll tortillas and place seam-side down in the prepared baking dish.
  • in a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. pour sauce over enchiladas and sprinkle top with 1 cup of shredded cheddar cheese.
  • bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

Smoked Salmon And Black Garlic Dip

Ingredients

  • Servings: 2
  • 8 ounces cream cheese, room temperature
  • 8 ounces sour cream
  • 1/2 cup diced green onion
  • 1 clove black garlic, minced
  • 4 ounces smoked salmon, flaked
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 10 mins Ready Time: 1 hr 10 mins

  • stir cream cheese and sour cream together in a bowl until smooth; stir in green onions and black garlic.
  • stir salmon and salt into cream cheese mixture just until combined; refrigerate for 1 hour. stir once before serving to distribute flavors.

Zucchini Crustless Quiche

Ingredients

  • Servings: 1
  • 3 small zucchini, coarsely chopped
  • 1 onion, coarsely chopped
  • 5 eggs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 (8 ounce) package shredded fat-free mozzarella cheese
  • paprika for garnish

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease a quiche dish or a 9-inch pie pan, and set aside.
  • place the zucchini, onion, eggs, parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture.
  • scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. the quiche is done when a knife inserted into the center comes out clean.

Shrimp And Grits For The Displaced Southerner

Ingredients

  • Servings: 6
  • 1/2 cup worcestershire sauce
  • 1/4 cup hot pepper sauce
  • 1 (48 ounce) can chicken broth
  • 1 1/4 cups stone-ground corn grits
  • 1/2 cup half-and-half cream
  • 3/4 cup whole milk
  • 2 tablespoons canola oil
  • 1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/3 cup chopped fresh tomato
  • 1 pinch kosher salt
  • 1 bunch green onions, chopped
  • 1 pound uncooked shrimp, peeled and deveined
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 cup shredded monterey jack cheese (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 45 mins

  • pour the worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. remove from heat and let cool, then stir in the hot pepper sauce. set aside.
  • in a large saucepan, bring the chicken stock to a boil, then stir in the grits. cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. pour in the half-and-half and milk, stir to combine, and bring back to a boil. reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. remove the grits from the heat, and set aside.
  • heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
  • pour the reserved worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. stir in the parsley and serve over hot cooked grits topped with monterey jack cheese.

Quick And Easy Enchiladas

Ingredients

  • Servings: 6
  • 3 tablespoons corn oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 (10 ounce) cans chicken chunks, drained
  • salt and pepper to taste
  • 12 (6 inch) corn tortillas
  • 1 cup tomato sauce
  • 8 ounces rancherito cheese, shredded
  • 1/4 cup grated romano cheese
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • 1/4 cup sour cream

Recipe

  • to make chicken mixture: in a medium skillet heat oil. add onion and saute until translucent. add tomato, chicken and salt and pepper to taste. cook until heated through. set aside.
  • to make cheese mixture: mix together rancherito cheese and romano cheese.
  • pour tomato sauce into a shallow dish or bowl. in a separate medium skillet, heat oil. one by one, dip corn tortillas in tomato sauce, covering both sides. then slip carefully into hot oil in skillet. fry for only about 30 seconds on each side. set on clean dish and fill with chicken mix and a sprinkle of cheese mix. roll up. repeat until all tortillas are filled or filling runs out, whichever comes first. top with shredded lettuce, diced tomato and sour cream and serve.

Mexican Casserole

Ingredients

  • Servings: 8
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 1/4 cup milk
  • 2/3 cup sour cream
  • 8 (6 inch) flour tortillas
  • 6 boneless chicken breast halves, cooked and cubed
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  • layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. repeat until ingredients are all used, ending with a layer of shredded cheese.
  • bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

amy's sensational summer salad

Ingredients

  • Servings: 6
  • 3 (6 ounce) skinless, boneless chicken breast halves
  • 1 cup italian-style salad dressing
  • 1 granny smith apple, cored and diced
  • 2 tablespoons lemon juice
  • 1 head romaine lettuce, chopped
  • 1 avocado, diced
  • 4 ounces feta cheese, crumbled
  • 1 1/2 cups diced fresh strawberries
  • 1 cup dried cranberries
  • 3/4 cup balsamic vinaigrette, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins

  • place the chicken breasts and italian dressing into a resealable plastic bag. mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. marinate in the refrigerator for 1 hour.
  • preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • remove the chicken from the marinade, and shake off excess. discard the remaining marinade. grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees f (74 degrees c), about 3 minutes per side. set aside to cool while preparing the ingredients for salad, then dice.
  • toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. gently toss the salad with the balsamic vinaigrette, and serve immediately.

Wild Rice Soup Ii

Ingredients

  • Servings: 6
  • 1/2 cup dry lentils
  • 3 cups water
  • 1 (6 ounce) package uncooked wild rice
  • 1 (14.5 ounce) can vegetable broth
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 cup milk
  • 1 1/2 cups shredded american cheese

Recipe

  • rinse and sort lentils, discarding any debris or blemished lentils.
  • combine lentils and water in a medium saucepan. bring to a boil; cover, reduce heat to low and simmer for 5 minutes. let stand for 1 hour, covered. drain and rinse lentils.
  • using a medium saucepan cook rice according to package directions.
  • in a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and american cheese. bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. garnish as desired.

Instant Creamy Onion Soup

Ingredients

  • Servings: 2
  • 1 (10.5 ounce) can condensed onion soup
  • 1 1/4 cups water
  • 3/4 cup milk
  • 1/2 cup shredded swiss cheese
  • 1 tablespoon grated onion

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • in a medium saucepan over medium heat, combine soup, water and milk. stir in cheese and onion and bring to a boil. remove from heat and serve.

Buffalo Chicken Wings Ii

Ingredients

  • Servings: 24
  • 12 chicken wings, split and tips discarded
  • 3 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 tablespoon distilled white vinegar
  • 3 teaspoons hot pepper sauce
  • 1/4 teaspoon salt
  • 1/2 cup blue cheese salad dressing

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. coat chicken with flour, shake off excess and place in dish.
  • bake uncovered in preheated oven for 20 minutes. turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. drain on paper toweling.
  • in a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. add chicken and toss until evenly coated with mixture. serve with bleu cheese salad dressing.

rigatoni florentine

Ingredients

  • Servings: 8
  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons olive oil
  • 2 pounds boneless chicken, cubed
  • 3 cloves garlic, chopped
  • 1 pint heavy cream
  • 26 ounces spaghetti sauce
  • 10 ounces fresh spinach, washed and chopped
  • 1 cup shredded mozzarella cheese

Recipe

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • in a large skillet, heat oil over medium-high heat. add chicken and saute until cooked through and no longer pink inside. add garlic to skillet; saute until golden. add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
  • add cooked chicken and spinach and cook until spinach reduces. then add rigatoni; toss with cheese and serve.

Smoked Mullet Spread

Ingredients

  • Servings: 36
  • 1 whole large smoked mullet
  • 2 (12 ounce) containers whipped cream cheese, softened
  • 1 (5 ounce) bottle sweet hot sauce

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards.
  • in a small mixing bowl combine the meat, cream cheese and hot sauce. mash the mixture well. refrigerate overnight.

Creamy Chicken Enchiladas Verde

Ingredients

  • Servings: 4
  • 1 cup breakstone's or knudsen sour cream
  • 1 cup tomatillo salsa
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons oil
  • 3 cups shredded cooked chicken breasts
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 1/2 cups kraft mexican style shredded four cheese with a touch of philadelphia
  • 8 (6 inch) flour tortillas

Recipe

    Preparation Time: 15 mins Ready Time: 35 mins

  • heat oven to 350 degrees f.
  • mix sour cream and salsa until well blended. cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
  • spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. top with remaining tomatillo sauce and cheese. cover.
  • bake 15 to 20 min. or until heated through.

Lasagna Toss

Ingredients

  • Servings: 8
  • 2 cups uncooked penne pasta
  • 1 pound ground italian sausage
  • 1 (26 ounce) jar garlic and onion spaghetti sauce (such as ragu® robusto® sauteed onion & garlic pasta sauce)
  • 1 cup cottage cheese
  • 2 cups shredded mozzarella cheese, divided

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease a 2.5 quart baking dish.
  • bring a large pot of lightly salted water to a boil. place pasta in the pot, cook for 8 to 10 minutes, until tender, and drain.
  • cook and stir the italian sausage in a large skillet over medium heat until browned, about 8 to 10 minutes. drain the fat from the meat, pour the cooked pasta and spaghetti sauce into the skillet, and stir well to combine. bring the mixture to a boil.
  • pour half of the hot pasta-sausage mixture into the prepared baking dish, spread with the cottage cheese in an even layer, and sprinkle with half the mozzarella cheese. spread the remaining pasta mixture over the cheese, and top with the remaining mozzarella cheese.
  • cover and bake in the preheated oven for about 25 minutes, until the casserole is hot and the cheese is melted and bubbling. let it stand 5 minutes to firm up before serving.

flat iron steak and spinach salad

Ingredients

  • Servings: 6
  • 1 (2 pound) flat iron steak
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 1/2 cup italian salad dressing
  • 3 large red bell peppers, cut into 1/2 inch strips
  • 2 portobello mushrooms, sliced
  • 1/2 cup red
  • 4 cups baby spinach leaves
  • 1/2 cup crumbled blue cheese

Recipe

    Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins

  • preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • season the flat iron steak on both sides with salt and pepper. cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. let rest in a warm area while proceeding with the recipe.
  • heat olive oil in a large skillet over medium-high heat. stir in the onion, and cook until it begins to soften, about 4 minutes. pour in the italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
  • remove the vegetables from the skillet with a slotted spoon, and set aside. increase the heat to medium-high, and add the red . simmer the salad dressing and until it has reduced to a syrupy sauce, about 5 minutes.
  • meanwhile, divide the spinach leaves serving plates. thinly slice the flat iron steak across the grain. spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. spoon on the reduced red sauce, and finally, sprinkle with blue cheese.

Eggplant Red Gravy With Anchovies

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and cubed
  • 3 cloves garlic, minced
  • 1 pinch red pepper flakes (optional)
  • 1/8 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups peeled, cubed eggplant
  • 1 (16 ounce) can crushed italian tomatoes, with liquid
  • 1/4 cup tomato paste (optional)
  • 2 cups sliced fresh mushrooms
  • 1 1/2 (2 ounce) cans anchovies with capers, mashed
  • salt and ground black pepper to taste
  • 1 (16 ounce) package angel hair pasta
  • 1/2 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • heat the oil in a heavy saucepan over medium heat. add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. cook and stir until the onion is tender.
  • stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. cover, and simmer over low heat until eggplant is tender, about 30 minutes. stir frequently. when the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. season with salt and pepper to taste.
  • while the sauce is simmering, bring a large pot of lightly salted water to a boil. add the pasta, and cook for 4 minutes, or until tender. drain, and stir in the eggplant gravy. top with parmesan cheese, and serve.

chicken julienne

Ingredients

  • Servings: 4
  • 1/2 cup butter, melted
  • 1/2 cup all-purpose flour
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 dash paprika, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
  • place the butter and flour in separate shallow dishes. dredge the chicken strips first in the flour, coating evenly, and then in the butter. place chicken in prepared baking dish. sprinkle with lemon juice. add salt, and pepper, to taste. pour the heavy cream over the chicken. sprinkle evenly with parmesan cheese, and paprika.
  • bake in preheated oven until cheese melts and cream , about 20 minutes.

goat cheese and tomato pizza

Ingredients

  • Servings: 8
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/4 cup olive oil
  • 1 tablespoon italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 roma (plum) tomatoes, diced
  • 2 (6.5 ounce) packages dry pizza crust mix
  • 6 roma (plum) tomatoes, thinly sliced
  • 4 ounces goat cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in small saucepan, mix tomato paste with water and oil, and stir in chopped tomato. season with italian seasoning, garlic salt, cayenne pepper, and ground pepper. simmer over low heat for 20 minutes.
  • meanwhile, mix pizza dough according to directions on box. spread a greased cookie sheet or pizza pan. when sauce is done, spread over crust. arrange sliced tomatoes over sauce, and top with small chunks of goat cheese.
  • bake for 15 minutes, or until crust is golden brown.

pecan crusted chicken salad

Ingredients

  • Servings: 4
  • 1 cup creamy garlic salad dressing
  • 1 cup finely chopped pecans
  • 4 skinless, boneless chicken breast halves
  • 1 head romaine lettuce leaves, torn into 1/2 inch wide strips
  • 1 (15 ounce) can mandarin oranges, drained
  • 1 cup dried cranberries
  • 4 ounces blue cheese, crumbled
  • 1/2 cup ranch dressing

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • place the creamy garlic dressing and pecans in separate bowls. dip each chicken breast in the dressing then in the pecans to coat. arrange chicken on a baking sheet.
  • bake chicken 25 minutes in the preheated oven, until juices run clear. cool slightly, and cut into strips.
  • on serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. top with equal amounts chicken, and serve with ranch dressing.

Chipotle Macaroni And Cheese

Ingredients

  • Servings: 8
  • 1 pound elbow macaroni, cooked according to package directions
  • sauce:
  • 1 quart half and half, divided
  • 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
  • 5 chicken bouillon cubes
  • 3 cloves fresh garlic, roughly chopped
  • 1 tablespoon spice islands® onion powder
  • 1/2 teaspoon spice islands® fine grind black pepper (optional)
  • 1/4 cup argo® or kingsford's® corn starch
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded pepperjack cheese
  • topping:
  • 1 cup shredded pepper jack cheese or sprinkle with spice islands® paprika

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f.
  • blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. remove from heat.
  • gradually stir in cheeses until melted. add cooked pasta and stir until blended. pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
  • bake for 25 to 30 minutes or until browned and bubbly around edges.

Thursday, August 25, 2016

Salmon Salad Dip

Ingredients

  • Servings: 2
  • 12 ounces cream cheese, softened
  • 1/4 pound thin-sliced nova lox, cut into small pieces
  • 2 tablespoons chopped fresh parsley
  • 6 capers
  • 1 tablespoon sour cream
  • 1 tablespoon chopped red onion
  • 1/4 lemon, juiced
  • ground black pepper to taste
  • 2 lemon slices for garnish

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. garnish with lemon slices.

bok bok popovers

Ingredients

  • Servings: 4
  • 1 (8 ounce) package cream cheese
  • 6 skinless, boneless chicken breast halves - cooked
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon dried parsley
  • 1 tablespoon minced onion
  • 1 (8 ounce) package refrigerated crescent rolls

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. mix well.
  • open package of crescent rolls. do not divide them into triangles as you usually would! keep every 2 triangles together, forming 4 squares. pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. put a spoonful of the chicken mixture in the center of each square. fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. repeat with all 4 squares.
  • place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.

Easy Company Chicken

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/2 cup grated parmesan cheese

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place chicken in a 9x13 inch baking dish. in a medium bowl, combine the soup, mayonnaise, curry powder and cheese. mix well and pour mixture over chicken.
  • cover dish and bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. remove cover for last 10 minutes of baking to lightly brown the top.

mexican tvp and cheese

Ingredients

  • Servings: 4
  • 1 cup texturized vegetable protein (tvp)
  • 3/4 cup boiling water
  • cooking spray
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tomatoes, chopped
  • 2 teaspoons ground cumin
  • 1 cup shredded mexican blend cheese
  • 2 tablespoons minced chipotle peppers in adobo sauce, or to taste

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a small bowl, stir together the texturized vegetable protein and boiling water. set aside.
  • heat a large skillet over medium heat, and spray with cooking spray. add onion, and cook just until it begins to brown. add the garlic, and cook for a minute. stir in tomatoes and cumin. reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
  • stir the tvp into the tomato sauce along with the chipotle peppers. remove from heat, and stir in the shredded cheese. serve as is, or use as a stuffing for peppers.

Easy Chicken Alfredo Ii

Ingredients

  • Servings: 4
  • 8 ounces dry fettuccini pasta
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1 cup cottage cheese
  • 1/2 teaspoon garlic powder
  • 3 teaspoons minced onion
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese
  • 2 cups diced, cooked chicken breast meat

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
  • in a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and parmesan cheese. blend until smooth.
  • transfer the blended mixture to a saucepan over medium heat. mix in the chicken, and cook until heated through. serve hot over pasta.

holly's chicken cordon bleu casserole

Ingredients

  • Servings: 1
  • 4 cups cornflake crumbs
  • 1 cup grated parmesan cheese
  • 1/4 cup butter, melted
  • 10 cooked skinless, boneless chicken breast halves - cut into strips
  • salt and ground black pepper to taste
  • 6 cups shredded swiss cheese
  • 1 pound cooked ham, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 2 tablespoons butter, melted (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
  • mix the corn flake crumbs, parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. cover with half the swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
  • mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. place the rest of the chicken strips the soup layer, followed by the rest of the swiss cheese. top the casserole with the remaining 1/3 of the crumb mixture. drizzle with 2 more tablespoons of melted butter if desired.
  • cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

Marsha's Garoni

Ingredients

  • Servings: 4
  • 2 slices bologna
  • 1 (7.25 ounce) package macaroni and cheese mix
  • 1 (.75 ounce) packet dry brown gravy mix

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • prepare macaroni and cheese mix according to package directions. in a separate pan, prepare brown gravy mix according to package directions. place bologna slices in a skillet over medium-high heat, and fry until the edges are crispy. cut bologna into small pieces. mix brown gravy and bologna into macaroni and cheese, and serve immediately.

zesty penne, sausage and peppers

Ingredients

  • Servings: 4
  • 3 cups penne pasta, uncooked
  • 1 pound italian sausage
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 (26 ounce) jar spaghetti sauce
  • 1 teaspoon fennel seed
  • dash crushed red pepper
  • 4 ounces philadelphia cream cheese, cubed
  • 1/4 cup kraft shredded parmesan cheese

Recipe

    Preparation Time: 10 mins Ready Time: 30 mins

  • cook pasta as directed on package.
  • meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. drain. add bell peppers; cook and stir 5 min. or until crisp-tender. stir in next 3 ingredients; cook 5 min. or until heated through. add cream cheese; cook 2 min. or until melted, stirring frequently.
  • drain pasta. add to sausage mixture; mix lightly. top with parmesan.

Jomama's Big Game Dip

Ingredients

  • Servings: 24
  • 1/2 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 (12 ounce) jar medium salsa (such as pace®)
  • 1 (4.5 ounce) can small shrimp, drained
  • 2 cups shredded cheddar cheese
  • 1 tomato, chopped
  • 1 (6 ounce) can pitted black olives, drained and quartered
  • 2 green onions, chopped

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth.
  • spoon the mixture in an even layer across the bottom of an 8x8-inch pan.
  • spread the salsa over the cream cheese mixture in one layer.
  • follow with layers of shrimp and cheddar cheese.
  • sprinkle top with chopped tomato, black olives, and green onions.
  • refrigerate for 2 hours to chill and blend flavors before serving.

Marshmallow Fruit Dip

Ingredients

  • Servings: 6
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (14 ounce) can condensed milk
  • 1 (7 ounce) jar marshmallow creme

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • stir cream cheese, sour cream, condensed milk, and marshmallow creme together in a bowl until smooth.

grilled hawaiian chicken and pineapple sandwiches

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • 1 cup hawaiian style marinade
  • 6 pineapple rings
  • 6 slices provolone cheese
  • 6 onion rolls, split
  • 6 tablespoons thousand island salad dressing
  • 6 leaves romaine lettuce
  • 6 slices tomato

Recipe

    Preparation Time: 15 mins Cook Time: 11 mins Ready Time: 1 hr 26 mins

  • place the chicken pieces into a large resealable bag and pour in the marinade. marinate in the refrigerator for at least 1 hour or up to overnight.
  • preheat a grill for medium-high heat. when hot, lightly oil the grate. remove the chicken from the marinade and discard the marinade.
  • grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. close the lid to the grill and allow the cheese to melt for a minute. toast the buns, if desired.
  • to assemble the sandwiches, place the chicken, pineapple and cheese the bottom buns. top with lettuce and tomato. spread the thousand island dressing the top buns and place the sandwiches.

Chicken Biscuits

Ingredients

  • Servings: 16
  • 1 tablespoon olive oil
  • 6 chicken breast tenderloins
  • cooking spray
  • 1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese, divided

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. chop chicken.
  • preheat oven to 350 degrees f (175 degrees c). spray 16 muffin cups with cooking spray.
  • split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
  • mix chicken and with cream of chicken soup, mixed vegetables, and half the cheddar cheese in a bowl. spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining cheddar cheese.
  • bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.

Campagnard Sauce

Ingredients

  • Servings: 6
  • 2 cloves garlic, minced
  • 1/2 cup goat cheese
  • 1 celery stalk, minced
  • 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, stir together garlic, goat cheese, celery, balsamic vinegar, and olive oil. season to taste with salt and pepper. blend well until the sauce is smooth. cover, and refrigerate. serve chilled.

chicken, mushroom, and polenta lasagna

Ingredients

  • Servings: 4
  • 6 large tomatoes, diced
  • 6 large tomatoes, pureed
  • 6 cloves garlic, minced
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 2 tablespoons honey
  • salt and pepper to taste
  • 10 cremini mushrooms (baby bellas), sliced
  • 1/4 large vidalia onion, finely chopped
  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 2 (16 ounce) tubes polenta, cut into 1/4 inch thick slices
  • 4 ounces pesto sauce
  • 1 cup shredded mozzarella cheese

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • in a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. cook over medium heat for 45 minutes, allowing to thicken. stir in mushrooms and onions. cook for 15 minutes more.
  • meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. remove and set aside. in the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
  • preheat oven to 375 degrees f (190 degrees c).
  • cover the bottom of a casserole dish with half of the polenta slices. thinly spread about half of the pesto over the polenta. then cover the polenta with chicken, tomato sauce and a half-cup of the mozzarella cheese. repeat the layering of polenta, pesto, chicken, and sauce.
  • bake in preheated oven for 25 minutes. remove, uncover, and top with the remaining mozzarella cheese. return to oven, uncovered, until cheese is melted, about 5 minutes.

Slow Cooker Spaghetti Chicken

Ingredients

  • Servings: 6
  • 1 (16 ounce) package spaghetti, cooked and drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 8 ounces processed cheese food
  • 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. stir together and cook until cheese has melted.
  • stir cooked chicken and spaghetti into cheese mixture and heat through. reduce heat to medium low and cook for about 40 minutes.

philadelphia® 7-layer mexican dip

Ingredients

  • Servings: 32
  • 1 (8 ounce) package philadelphia cream cheese, softened
  • 1 tablespoon taco bell® home originals® taco seasoning mix
  • 1 cup guacamole
  • 1 cup taco bell® home originals® thick 'n chunky salsa
  • 1 cup shredded lettuce
  • 1 cup kraft shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 2 tablespoons sliced pitted ripe olives

Recipe

    Preparation Time: 10 mins Ready Time: 3 hrs 10 mins

  • mix cream cheese and seasoning mix until blended; spread serving plate or bottom of pie plate.
  • top with remaining ingredients.
  • refrigerate several hours or until chilled.

King Ranch Chicken Casserole

Ingredients

  • Servings: 8
  • 1 tablespoon vegetable oil
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
  • 1 cup chicken broth
  • 2 tablespoons sour cream
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle chile powder
  • 1 cooked chicken, torn into shreds or cut into chunks
  • 8 ounces shredded cheddar cheese
  • 10 corn tortillas, cut into quarters

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat oil in a large skillet over high heat. saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  • combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  • spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. spread 1/2 the chicken over the sauce. spread about half the sauce over the chicken and top with 1/3 the cheese. spread a layer of tortillas over the cheese. spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  • bake casserole in the preheated oven until bubbling, about 40 minutes. increase the oven temperature to broil. broil the casserole until top is golden, 2 to 3 minutes more.

cream of mashed potato soup

Ingredients

  • Servings: 8
  • 2 cups milk, or as needed
  • 4 cups leftover mashed potatoes
  • 2 cups cubed fully cooked ham
  • salt and ground black pepper to taste
  • 1/2 cup shredded cheddar cheese, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • heat milk in a large saucepan over medium heat. stir mashed potatoes into the warm milk until the mixture is smooth, adding more milk as needed to make it smooth; add ham and stir. cook the mixture until the ham cubes are hot in the middle, 5 to 10 minutes; season with salt and pepper and top with cheddar cheese.

spicy raspberry jelly dip

Ingredients

  • Servings: 16
  • 1 jalapeno pepper, seeded and diced
  • 1/2 red chile pepper, seeded and chopped
  • 2 cups raspberry preserves
  • 1 cup raspberry syrup
  • 2 tablespoons apple vinegar

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in the container of a food processor or blender, combine the jalapeno pepper and red chile pepper. pulse until finely chopped. transfer to a serving dish, and mix in the raspberry preserves, raspberry syrup and apple vinegar. taste, and adjust amounts to suit your palate.