Saturday, June 7, 2014

Hummus Crusted Chicken

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper

1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.




Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.



Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.




----------------------------------

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper

1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Cheesy Chicken and Wild Rice Casserole


Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese


Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.





To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  



Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.




8-10 servings

This recipe comes from Picky Palate - great website for recipes!


----------------------------------------------
Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese


Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Mushroom Chicken


Mushroom Chicken

1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion


Cut chicken into 1 inch chunks and lightly dust with cornstarch (You can use a Ziploc and shake the chicken until fully coated). 



Halve zucchini, onion and mushrooms and set aside. 



In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 



Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 




Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.



---------------------------------

Mushroom Chicken

1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion


Cut chicken into 1 inch chunks and lightly dust with cornstarch (I used a Ziploc and shook the chicken until fully coated). 

Halve zucchini, onion and mushrooms and set aside. 

In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 

Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 

Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.

Filipino Pancit


Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.





Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and vermicelli. Simmer over low heat until the noodles soak up all the broth.






------------------------------------------------

Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

Tex-Mex Cowboy Skillet



Tex-Mex Cowboy Skillet


1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)


Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.



Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.



Add beans and corn, thoroughly mix to combine.



When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.



Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.




---------------------------------------------------
Tex-Mex Cowboy Skillet


1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)


Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.
Add beans and corn, thoroughly mix to combine.
When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.
Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.


Monday, February 10, 2014

Crock Pot Spicy Barbecue Kielbasa

 
Crock Pot Spicy Barbecue Kielbasa

2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds


Combine all ingredients in the crock pot.




Cover and cook on low for 4-5 hours, until sausage is hot.


This recipe comes from Timmile Tips!

Cold Corn Dip



Cold Corn Dip

3  cans Mexican-style corn
1  can diced green chilies, drained
1 can diced jalapenos diced, drained
1/3 diced onions
8 ounce  sour cream, I use reduced fat
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese



In a medium-size mixing bowl, combine Mexican-style corn, green chilis,  onions, sour cream, jalapenos, mayonnaise, and cheddar cheese. Mix well. Refrigerate for at least 2 hours and serve with corn chips.





This recipe comes from the blog, "Recipes we Love."

Charleston Cheese Dip

 


A good friend made this at a party a few months ago - it was so delicious and everyone raved about it!  I found the recipe and made it myself - oh yum - just as good.  The second time I made this, I added 1 can of chopped green chilies and it made a world of difference!  Yum!

Charleston Cheese Dip

1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 sm. can of chopped green chilies
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving
 
Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper.




Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.




Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

This recipe comes from The Food Network.

Apple-Sausage Mac and Cheese


This was delicious!  I've made quite a few versions of Mac and Cheese, but this one was truly tasty!  I didn't have any Chicken-Apple Sausage on hand, but I did have some Pineapple-Bacon Sausage in the freezer so I used that. 

Apple-Sausage Mac and Cheese

4 tablespoons unsalted butter, plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage, sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese, shredded (4 cups)
1/2 pound extra-sharp cheddar cheese, shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed
 
Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.





Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.




Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream.





Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.



This recipe comes from The Food Network.