Thursday, October 23, 2014

Recipe of the Day! Cinnamon-Banana Bread Pudding

by Betty Crocker Kitchens

I love bananas. They're so good for you. If I were offered a banana or apple I'd choose the banana every time. Apples have a lot of fructose in them which can cause stomach or digestive problems in people that suffer from IBS (like me) yet bananas have less plus they contain potassium, which I for one, need. This dessert looks heavenly, so why not give it a try! - Gale


Ingredients:

3 eggs
1/2 cup granulated sugar
2 1/2 cups half-and-half
1 loaf (1 lb) cinnamon-swirl bread, cut into 1-inch cubes
2 medium bananas, chopped
3/4 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup butter
1/2 cup whipping cream
2 tablespoons dark rum

Directions:

1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
2 In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
3 Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
4 Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.

Monday, October 13, 2014

Recipe of the Day! Cheesy Chicken, Rice and Broccoli Packets

by Olga's Flavor Factory


I love Olga and her recipes! This one I just generally like since it's really just a few steps such as marinading the chicken,and letting set in the fridge and then cutting up veggies and cooking in a skillet, adding rice and cooking all till tender. Then the last step would be putting veggie rice mixture and chicken onto pieces of foil to make packets and baking each packet in the oven. It's not very complicated and Olga gives step by step instructions. Also see her website, (if you would like photos of each step) HERE.

Serves: 4-6

Ingredients:

1 - 1½ lbs chicken breast, cut into 1 inch pieces (2-3 medium chicken breast halves, boneless, skinless)
1 cup long grain white rice, uncooked
1 Tablespoon butter or oil
1 onion, chopped
1 carrot, grated or sliced into thin matchsticks
1 celery stalk, chopped
3 garlic cloves, minced
1/3 cup cheese, grated (Provolone, Mozzarella, cheddar, monterey jack, etc.)

3-4 cups broccoli florets (chop the broccoli stalk and use in the rice)
2½ cup chicken broth, divided (1½ cups to cook the rice in and ¼ cup broth extra per packet)
salt
ground black pepper

Marinade for chicken:

2-4 Tablespoons olive oil
1-2 Tablespoons red wine vinegar
juice of half a lemon
1 garlic clove, minced
1 teaspoon chicken seasoning (dry basil, thyme, parsley, oregano, etc)
fresh parsleyand thyme, minced
½ - ¾ teaspoon salt, ground black pepper

Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Cut the chicken into 1 inch pieces. Mix all the marinade ingredients in a medium bowl and add the chicken, mixing thoroughly so all the chicken is coated in the marinade. Place in the refrigerator.

Meanwhile, heat the butter or oil in a large skillet or pot on medium high heat. Add the onion, carrot, celery and garlic cloves. Season with salt and pepper and cook for 5-7 minutes, until all the vegetables are tender and cooked through.
The broccoli florets cook a lot faster than the stalk, so I cut off the crown into florets and then peel the hard part off the stalk and chop it up. This way, I use up all the broccoli. Add the chopped broccoli stalk to the veggies. This will give them a head start on cooking.

Add the rice to the skillet and cook for about 2 minutes, until all the rice is coated in the vegetables. Pour in 1½ cups hot chicken broth, bring to a boil, reduce the heat to low, and cook, covered for about 10 minutes, just until the rice is almost cooked through and all the broth is absorbed.

Add the grated cheese to the rice and mix.

Tear off 4 pieces of aluminum foil, each one about 16-18 inches wide. I like to use the heavy duty, extra large foil for this. Place ¼ of the rice on one half of each piece of aluminum foil.

You can also use parchment paper instead of aluminum foil. Divide the rice among the 4 packets. You can make 4 larger portions, or make 6 smaller portions, by making 2 more packets.

Divide the marinated chicken among the 4 or 6 packets, placing the chicken on top of the rice. Make sure that the chicken is spread out in one layer, not on top of each other, or it will not cook through all the way.

Place ½ - 1 cup of broccoli florets on top of the chicken. The amount of chicken and broccoli you use is totally up to you. You can completely omit the chicken, if you're pregnant and meat makes you nauseous, or leave out the broccoli, if you have a husband who doesn't like it. You can also add cauliflower, bell peppers, zucchini, etc. See? When you're the cook, you get to make adjustments according to your likes and dislikes.

Pour about ¼ cup of chicken broth over the whole beautiful creation. You can also add more cheese on top of the broccoli, but that's up to you.

Fold the other half of the aluminum foil or the parchment paper over the mounded rice, chicken and broccoli and crimp the edges closed, making sure they are sealed completely.

Place the packets on a rimmed baking sheet and bake in the preheated oven for 15-20 minutes. If you like your broccoli to be very soft, bake your packet for 20-25 minutes. Don't cook it longer than that, or your chicken will be overcooked. If you are one of the people that likes their broccoli really soft, microwave the broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes, before adding it to the packets.

Notes:

Make ahead:

Marinate the chicken and prepare the rice and cut the broccoli. Store the marinated chicken separately from the cheesy rice mixture in the refrigerator. Have the broccoli florets ready as well, stored in a sealed bag or in a bowl in the refrigerator.

You can store this in the refrigerator up to 2 days in advance. When you are ready to serve, preheat the oven to 400 degrees Fahrenheit and continue with the recipe, filling the packets and then baking.

If you will be cooking it the same day, you can pre make the packets and store the sealed packets in the refrigerator until you are ready to bake.

Friday, October 3, 2014

Recipe of the Day! Slow-Cooker Beef and Potatoes with Rosemary

by Betty Crocker Kitchens

Ingredients:

1 lb medium red potatoes, cut into fourths
1 cup ready-to-eat baby-cut carrots
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 boneless beef chuck roast (3 lb), trimmed of excess fat
1 small onion, finely chopped (1/3 cup)
1 1/2 cups beef broth


Directions:

1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.

2 Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.

3 Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.

Friday, September 19, 2014

Recipe of the Day! Chicken Fajita Bubble-Up Bake

By Betty Crocker Kitchens:


Ingredients:

1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
1 package Old El Paso™ fajita seasoning mix
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup water
2 cups shredded Colby-Monterey Jack cheese blend


Directions:

1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.

3 Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.

4 Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.

5 Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.

6 Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melte

Wednesday, September 10, 2014

Recipe of the Day! Cheesy Turkey Stromboli

by Kraft Recipes


Kraft Recipes Says:

It takes only 15 minutes to wrap the fixins in refrigerated pizza dough. The hard part is waiting for your Cheesy Turkey Stromboli to emerge from the oven!


Ingredients:

1 can (11 oz.) refrigerated pizza dough
6 KRAFT Big Slice Colby Jack Cheese Slices
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Applewood Smoked Turkey Breast, coarsely chopped
1/2 cup coarsely chopped roasted red peppers
1 tsp. dried basil leaves
1 egg
1 Tbsp. water

Heat oven to 375ºF.

Unroll pizza dough on lightly floured surface. Roll out or pat into 12-inch square; top with cheese, turkey, peppers and basil, leaving 1/2-inch rim around all sides. Roll up; pinch seam and ends together to seal.

Place seam side down, on foil-covered baking sheet. Beat egg and water; brush onto dough.

Bake 22 to 25 min. or until golden brown. Cool 10 min. before slicing.

Saturday, August 30, 2014

Recipe of the Day! Salsbury Steak

by Kelly Berenger


Although I love simple grilled steak I do love salsbury steak on occasion. Especially ones that you can make yourself as those are the best! With the gravy and mashed potatoes as a side it's just pure comfort food. - Gale

Kelly says:

"This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"



Ingredients:

Original recipe makes: 6 servings

1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Directions:

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.