It's finally Friday - yay! Here are today's six recipes to help you through the weekend. Enjoy!
SHOOFLY PIE
This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.
To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate
Preparation
Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
PIE PASTRY
This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.
To view this online, click here.
Ingredients
1 1/2 cups flour
8 tablespoons cold butter cut into half-inch cubes
1 tablespoon sugar
2 to 3 tablespoons ice water
Preparation
Put the flour, butter and sugar into the container of a food processor. Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.
ULTIMATE CHICKEN POT PIE
This comes from the GE Appliances e-newsletter. It begins, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.” Makes 4 servings; Time: 35 minutes.
To view this online, click here.
Ingredients:
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 cups diced cooked chicken
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Chef’s Notes: Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
ROASTED VEGETABLE & CHICKEN ENCHILADAS
This also comes from GE Appliances e-newsletter. It begins, “Roasted veggies are combined with rotisserie chicken for these amazing enchiladas topped with a creamy chile verde sauce and melted Pepper Jack cheese.” Makes 8 servings; Time: 1 hour.
To view this online, click here.
Ingredients:
3 Tbsp. olive oil
1 red bell pepper
1 small zucchini
1/2 of a medium red onion
1/2 cup black beans, rinsed and drained
1 cup shredded chicken (from a rotisserie chicken)
8 corn tortillas
2 cups shredded pepper jack cheese
Chile Verde Sauce:
1/2 cup half & half
2 cans diced green chilies
1 1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, for garnish
Directions:
Preheat oven to 400 degrees F.
Chop bell pepper, zucchini, and red onion into 1-inch pieces. Toss the veggies with 3 tablespoons olive oil and spread on a large, rimmed baking pan.
Roast in preheated oven for 12-15 minutes. Remove from oven; reduce oven temperature to 350 degrees.
While the veggies are roasting, prepare the sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
For the enchilada filling, combine the roasted vegetables, black beans and chicken.
Heat corn tortillas slightly to soften. Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds. Keep them in the towel as you fill the tortillas to keep them soft and pliable.
Fill each tortilla with approximately 1/3 cup of the filling. Roll tightly and place seam-side down in 9x13 inch pan. Repeat until all the tortillas are filled. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Remove from the oven and top with fresh cilantro.
Chef’s Notes:
Use any leftover filling for a quick and easy breakfast. Reheat the vegetable and black bean mixture and add a fried egg to the top.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
MACARONI SALAD WITH CHEESE AND HAM
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Diced ham and cheese make this a hearty macaroni salad, a good choice for a cookout or potluck.” Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
1 cup uncooked macaroni
1 1/2 cups diced cooked ham
1 cup diced or shredded (large shred) Cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
salt and freshly ground black pepper, to taste
Preparation
Cook the macaroni in boiling salted water as directed on package, drain and cool.
In a large bowl, combine the macaroni with the ham, cheese, celery, bell pepper, pimiento, and green onion. Toss to blend.
In another bowl combine the relish, mayonnaise, and mustard. Add to macaroni mixture; stir gently to blend. Taste and season with salt and freshly ground black pepper, as needed.
Chill and serve.
Showing posts with label Ultimate Chicken Pot Pie. Show all posts
Showing posts with label Ultimate Chicken Pot Pie. Show all posts
Friday, August 19, 2016
Tuesday, August 2, 2016
Tuesday Recipes
Enjoy!
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.” Yield: Makes 1 1/ 2 quarts; Time: 10 minutes.
This was originally featured in “The Arsenal”, and can be viewed online by clicking here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
SOUR CREAM CHEESECAKE WITH VANILLA BEAN
This is also from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors – cinnamon, chocolate and the tang of the sour cream and cream cheese – in a magical way.” Yield: 12 servings; Time: 1 hour 10 minutes.
This was featured in “An Exotic Import: Hardly Plain Vanilla”, and can be viewed online by clicking here.
Ingredients
18 Nabisco chocolate wafers, finely crushed
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1 1/2 cups sour cream
Preparation
In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.
GRILLED CORN ON THE COB
This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback
Ingredients
1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt
Directions
Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
ULTIMATE CHICKEN POT PIE
This comes from GE Appliances e-newsletter. It begins, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.” Makes 4 servings; Time: 35 minutes.
To view this online, click here.
Ingredients:
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 cups diced cooked chicken
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Chef’s Notes:
Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
ROASTED VEGETABLE & CHICKEN ENCHILADAS
This also comes from GE Appliances e-newsletter. It begins, “Roasted veggies are combined with rotisserie chicken for these amazing enchiladas topped with a creamy chile verde sauce and melted Pepper Jack cheese.” Makes 8 servings; Time: 1 hour.
To view this online, click here.
Ingredients:
3 Tbsp. olive oil
1 red bell pepper
1 small zucchini
1/2 of a medium red onion
1/2 cup black beans, rinsed and drained
1 cup shredded chicken (from a rotisserie chicken)
8 corn tortillas
2 cups shredded pepper jack cheese
Chile Verde Sauce:
1/2 cup half & half
2 cans diced green chilies
1 1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, for garnish
Directions:
Preheat oven to 400 degrees F.
Chop bell pepper, zucchini, and red onion into 1-inch pieces. Toss the veggies with 3 tablespoons olive oil and spread on a large, rimmed baking pan.
Roast in preheated oven for 12-15 minutes. Remove from oven; reduce oven temperature to 350 degrees.
While the veggies are roasting, prepare the sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
For the enchilada filling, combine the roasted vegetables, black beans and chicken.
Heat corn tortillas slightly to soften. Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds. Keep them in the towel as you fill the tortillas to keep them soft and pliable.
Fill each tortilla with approximately ⅓ cup of the filling. Roll tightly and place seam-side down in 9x13 inch pan. Repeat until all the tortillas are filled. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Remove from the oven and top with fresh cilantro.
Chef’s Notes:
Use any leftover filling for a quick and easy breakfast. Reheat the vegetable and black bean mixture and add a fried egg to the top.
BLUEBERRY CRUNCH GRANOLA
This is from the November 2014 issue of Runner's World, and begins, "Packed with grains, nuts, and fruit, granola is one of chef Marcus Samuelsson's go-to breakfasts. He keeps it on hand for fuel before or after his nearly daily six-mile loop through New York City's Central Park. 'The beauty of making granola at home is that it's cheaper, it's fresher, and I can customize it the way I want,' says the Top Chef Masters champ, who just published his latest cookbook, Marcus Off Duty. 'This is a very forgiving mix,' he adds. 'Swap in other nuts or fruits or sweeteners that you prefer.'"
This can be viewed online by clicking here.
Ingredients:
2 cups old-fashioned rolled oats
1 cup unsweetened dried blueberries
3/4 cup sliced almonds
1/2 cup unsweetened shredded or flaked coconut
1/2 cup raw cashews
1/4 cup packed brown sugar
1 1/2 teaspoons ground allspice
4 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Directions:
Preheat oven to 300F. In a large bowl, combine oats, blueberries, almonds, coconut, cashews, sugar, and allspice. Mix well. In a small saucepan over low heat, melt the butter with the maple syrup. Pour over the granola and toss to coat. Spread granola on a baking sheet. Bake 20 minutes, stirring occasionally, or until it is golden brown. Sprinkle cinnamon over the granola and stir it in.
Makes 6 cups. (24 servings, 1/4-cup each)
Nutrition Information: 123 calories; 14 grams carbs (6 grams sugar); 2 grams fiber; 3 grams protein; 6 grams total fat; 3 grams saturated fat; 4 miligrams sodium
Beyond Yogurt
•Stir granola into cooked oatmeal or pancake and muffin batter.
•Add to root vegetables halfway through roasting; use as a topping for a holiday gratin.
•Swap in granola for croutons in green salads or use as a garnish on soup.
•When shopping for store-bought versions, choose brands with a max of 10 grams each of sugar and fat per serving.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.” Yield: Makes 1 1/ 2 quarts; Time: 10 minutes.
This was originally featured in “The Arsenal”, and can be viewed online by clicking here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
SOUR CREAM CHEESECAKE WITH VANILLA BEAN
This is also from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors – cinnamon, chocolate and the tang of the sour cream and cream cheese – in a magical way.” Yield: 12 servings; Time: 1 hour 10 minutes.
This was featured in “An Exotic Import: Hardly Plain Vanilla”, and can be viewed online by clicking here.
Ingredients
18 Nabisco chocolate wafers, finely crushed
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1 1/2 cups sour cream
Preparation
In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.
GRILLED CORN ON THE COB
This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback
Ingredients
1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt
Directions
Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
ULTIMATE CHICKEN POT PIE
This comes from GE Appliances e-newsletter. It begins, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.” Makes 4 servings; Time: 35 minutes.
To view this online, click here.
Ingredients:
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 cups diced cooked chicken
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Chef’s Notes:
Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
ROASTED VEGETABLE & CHICKEN ENCHILADAS
This also comes from GE Appliances e-newsletter. It begins, “Roasted veggies are combined with rotisserie chicken for these amazing enchiladas topped with a creamy chile verde sauce and melted Pepper Jack cheese.” Makes 8 servings; Time: 1 hour.
To view this online, click here.
Ingredients:
3 Tbsp. olive oil
1 red bell pepper
1 small zucchini
1/2 of a medium red onion
1/2 cup black beans, rinsed and drained
1 cup shredded chicken (from a rotisserie chicken)
8 corn tortillas
2 cups shredded pepper jack cheese
Chile Verde Sauce:
1/2 cup half & half
2 cans diced green chilies
1 1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, for garnish
Directions:
Preheat oven to 400 degrees F.
Chop bell pepper, zucchini, and red onion into 1-inch pieces. Toss the veggies with 3 tablespoons olive oil and spread on a large, rimmed baking pan.
Roast in preheated oven for 12-15 minutes. Remove from oven; reduce oven temperature to 350 degrees.
While the veggies are roasting, prepare the sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
For the enchilada filling, combine the roasted vegetables, black beans and chicken.
Heat corn tortillas slightly to soften. Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds. Keep them in the towel as you fill the tortillas to keep them soft and pliable.
Fill each tortilla with approximately ⅓ cup of the filling. Roll tightly and place seam-side down in 9x13 inch pan. Repeat until all the tortillas are filled. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Remove from the oven and top with fresh cilantro.
Chef’s Notes:
Use any leftover filling for a quick and easy breakfast. Reheat the vegetable and black bean mixture and add a fried egg to the top.
BLUEBERRY CRUNCH GRANOLA
This is from the November 2014 issue of Runner's World, and begins, "Packed with grains, nuts, and fruit, granola is one of chef Marcus Samuelsson's go-to breakfasts. He keeps it on hand for fuel before or after his nearly daily six-mile loop through New York City's Central Park. 'The beauty of making granola at home is that it's cheaper, it's fresher, and I can customize it the way I want,' says the Top Chef Masters champ, who just published his latest cookbook, Marcus Off Duty. 'This is a very forgiving mix,' he adds. 'Swap in other nuts or fruits or sweeteners that you prefer.'"
This can be viewed online by clicking here.
Ingredients:
2 cups old-fashioned rolled oats
1 cup unsweetened dried blueberries
3/4 cup sliced almonds
1/2 cup unsweetened shredded or flaked coconut
1/2 cup raw cashews
1/4 cup packed brown sugar
1 1/2 teaspoons ground allspice
4 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Directions:
Preheat oven to 300F. In a large bowl, combine oats, blueberries, almonds, coconut, cashews, sugar, and allspice. Mix well. In a small saucepan over low heat, melt the butter with the maple syrup. Pour over the granola and toss to coat. Spread granola on a baking sheet. Bake 20 minutes, stirring occasionally, or until it is golden brown. Sprinkle cinnamon over the granola and stir it in.
Makes 6 cups. (24 servings, 1/4-cup each)
Nutrition Information: 123 calories; 14 grams carbs (6 grams sugar); 2 grams fiber; 3 grams protein; 6 grams total fat; 3 grams saturated fat; 4 miligrams sodium
Beyond Yogurt
•Stir granola into cooked oatmeal or pancake and muffin batter.
•Add to root vegetables halfway through roasting; use as a topping for a holiday gratin.
•Swap in granola for croutons in green salads or use as a garnish on soup.
•When shopping for store-bought versions, choose brands with a max of 10 grams each of sugar and fat per serving.
Tuesday, October 13, 2015
Tuesday Recipes
Enjoy!
SWEDISH MEATBALLS
This comes from PureWow, and begins, “Listen, if you can brave the cafeteria line at Ikea for a taste of those famous meatballs, then you can absolutely make this recipe in your own kitchen. Our version sticks pretty closely to the classic in terms of flavors--but it's how we cook the meatballs that makes all the difference. Serve them as an appetizer (an excuse to bust out those cocktail toothpicks) or over mashed potatoes for a warming dinner.” Makes 6 entree servings; start to finish: 1 hour
To view this online, click here.
Ingredients
Meatballs
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 pound ground beef
1 egg
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup plain bread crumbs
Sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups beef broth
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Directions
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it lightly with nonstick spray.
Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Cool to room temperature.
In a medium bowl, mix the cooled onion mixture with the beef, egg, salt, pepper, allspice and nutmeg to combine. Add the bread crumbs and mix to combine.
Form the mixture into 1-inch meatballs and then transfer the meatballs to the prepared baking sheet. Bake until golden brown and cooked through, 15 to 18 minutes.
Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.
Gradually whisk in the beef broth and bring the mixture to a simmer. Simmer until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
When the meatballs are fully cooked, transfer them to the sauce and toss to coat. Serve warm (preferably over mashed potatoes), garnished with parsley.
ICE-CREAM CONE CANNOLI
This also comes from PureWow. This one starts off, “Ever heard the phrase 'Fake it till you make it?' Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional--just like you'd get at any Italian bakery--but don't futz around trying to make fancy shells for the filling. We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes.” Makes 1 dozen cannoli; start to finish: 35 minutes
To view this online, go to http://www.purewow.com/recipes/Ice-Cream-Cone-Cannoli
Ingredients
12 sugar cones
2 cups whole-milk ricotta cheese
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons orange zest
1/4 cup chopped dark chocolate
1/4 cup chopped pistachios
Directions
With a serrated knife, cut about 1 1/2 inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)
In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine.
Transfer the ricotta mixture to a 1-gallon ziplock plastic bag. Cut 1/4 inch off a bottom corner of the bag.
Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge.
Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.
SHEPHERD'S PIE
This comes from Campbell's Kitchen, and starts off, “It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and instant mashed potatoes make it quick and easy!” Prep Time: 20 minutes; Total Time: 35 minutes; Serves:4
To view this online, go to http://www.campbellskitchen.com/recipes/shepherd's-pie-50380.
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups reduced fat (2%) milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
Directions
Heat the oven to 400°F.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.
POLENTA PIZZA BITES
These tasty treats come from The Food Network's Melissa d'Arabian. She writes, “After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!” Total Time: 10 minutes; Prep: 5 minutes; Cook: 5 minutes; Yield: 8 mini-pizzas; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/polenta-pizza-bites.print.html?oc=linkback
Ingredients
Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)
Directions
Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
ULTIMATE CHICKEN POT PIE
This comes from Campbell's Kitchen, and starts off, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.” Prep Time: 15 minutes; Total Time: 50 minutes; Serves: 4.
To view this online, go to http://www.campbellskitchen.com/recipes/ultimate-chicken-pot-pie-61716.
Ingredients
1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
2 cups cubed cooked chicken
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
COWBOY CHICKEN CASSEROLE
This also comes from Campbell's Kitchen, and starts off, “This comforting casserole combines chicken, tortilla pieces, black beans, corn and salsa, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.” Prep Time: 10 minutes; Total Time: 35 minutes; Serves: 4; Servings are about 1 1/ 2 cups each
To view this online, go to http://www.campbellskitchen.com/recipes/cowboy-chicken-casserole-50099.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup Pace® Chunky Salsa
1/4 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
SWEDISH MEATBALLS
This comes from PureWow, and begins, “Listen, if you can brave the cafeteria line at Ikea for a taste of those famous meatballs, then you can absolutely make this recipe in your own kitchen. Our version sticks pretty closely to the classic in terms of flavors--but it's how we cook the meatballs that makes all the difference. Serve them as an appetizer (an excuse to bust out those cocktail toothpicks) or over mashed potatoes for a warming dinner.” Makes 6 entree servings; start to finish: 1 hour
To view this online, click here.
Ingredients
Meatballs
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 pound ground beef
1 egg
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup plain bread crumbs
Sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups beef broth
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Directions
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it lightly with nonstick spray.
Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Cool to room temperature.
In a medium bowl, mix the cooled onion mixture with the beef, egg, salt, pepper, allspice and nutmeg to combine. Add the bread crumbs and mix to combine.
Form the mixture into 1-inch meatballs and then transfer the meatballs to the prepared baking sheet. Bake until golden brown and cooked through, 15 to 18 minutes.
Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.
Gradually whisk in the beef broth and bring the mixture to a simmer. Simmer until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
When the meatballs are fully cooked, transfer them to the sauce and toss to coat. Serve warm (preferably over mashed potatoes), garnished with parsley.
ICE-CREAM CONE CANNOLI
This also comes from PureWow. This one starts off, “Ever heard the phrase 'Fake it till you make it?' Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional--just like you'd get at any Italian bakery--but don't futz around trying to make fancy shells for the filling. We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes.” Makes 1 dozen cannoli; start to finish: 35 minutes
To view this online, go to http://www.purewow.com/recipes/Ice-Cream-Cone-Cannoli
Ingredients
12 sugar cones
2 cups whole-milk ricotta cheese
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons orange zest
1/4 cup chopped dark chocolate
1/4 cup chopped pistachios
Directions
With a serrated knife, cut about 1 1/2 inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)
In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine.
Transfer the ricotta mixture to a 1-gallon ziplock plastic bag. Cut 1/4 inch off a bottom corner of the bag.
Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge.
Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.
SHEPHERD'S PIE
This comes from Campbell's Kitchen, and starts off, “It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and instant mashed potatoes make it quick and easy!” Prep Time: 20 minutes; Total Time: 35 minutes; Serves:4
To view this online, go to http://www.campbellskitchen.com/recipes/shepherd's-pie-50380.
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups reduced fat (2%) milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
Directions
Heat the oven to 400°F.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.
POLENTA PIZZA BITES
These tasty treats come from The Food Network's Melissa d'Arabian. She writes, “After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!” Total Time: 10 minutes; Prep: 5 minutes; Cook: 5 minutes; Yield: 8 mini-pizzas; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/polenta-pizza-bites.print.html?oc=linkback
Ingredients
Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)
Directions
Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
ULTIMATE CHICKEN POT PIE
This comes from Campbell's Kitchen, and starts off, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.” Prep Time: 15 minutes; Total Time: 50 minutes; Serves: 4.
To view this online, go to http://www.campbellskitchen.com/recipes/ultimate-chicken-pot-pie-61716.
Ingredients
1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
2 cups cubed cooked chicken
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
COWBOY CHICKEN CASSEROLE
This also comes from Campbell's Kitchen, and starts off, “This comforting casserole combines chicken, tortilla pieces, black beans, corn and salsa, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.” Prep Time: 10 minutes; Total Time: 35 minutes; Serves: 4; Servings are about 1 1/ 2 cups each
To view this online, go to http://www.campbellskitchen.com/recipes/cowboy-chicken-casserole-50099.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup Pace® Chunky Salsa
1/4 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
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