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Buffalo Chicken Empanadas with Blue Cheese Sauce

Buffalo Chicken Empanadas with Blue Cheese Sauce

Ingredients
1 small onion, chopped
1 small green pepper, chopped
4-1/2 teaspoons canola oil
2 garlic cloves, minced
3 cups finely chopped rotisserie chicken
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup Buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
5 sheets refrigerated pie pastry
2 eggs
2 tablespoons water
1 cup heavy whipping cream
1 cup (4 ounces) crumbled blue cheese

Directions
In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.

Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).

Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.

Recipe found here: Buffalo Chicken Empanadas with Blue Cheese Sauce

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Asian Bok Choy Stir-Fry

Asian Bok Choy Stir-Fry

Ingredients
3 Land O Lakes® Teriyaki Sauté Express® squares
1 (14-ounce) package chicken breast tenders, cut into bite-sized pieces
1 cup snow peas, trimmed, cut in half
1/2 cup sliced onion
1 (15-ounce) can whole straw mushrooms, drained
1 (8-ounce) can sliced water chestnuts, drained
1 medium stalk (3 cups) bok choy, sliced

Directions
Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5-6 minutes or until golden brown and cooked through. Remove from pan; keep warm.

Melt remaining Sauté Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2-3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3-5 minutes or until greens are wilted and stems are crisply tender.

Add chicken; toss lightly.

Recipe found here: Asian Bok Choy Stir-Fry

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Croissant French Toast

Croissant French Toast

Ingredients
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups heavy whipping cream
4 egg yolks, beaten
2 scoops vanilla ice cream
1 tablespoon vanilla extract
BERRY SAUCE:
2 cups fresh or frozen raspberries
2 tablespoons sugar

FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter

Directions
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°.

Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yield: 4 servings.

Recipe found here: Croissant French Toast

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Grilled Chicken and Pesto Frittata

Grilled Chicken and Pesto Frittata

Ingredients:
1 tablespoon olive oil
1/4 cup chopped white onion
8 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
2 Tyson® Grilled & Ready Chicken Breast Fillets, cubed
4 tablespoons pesto
1/2 cup ricotta cheese
Avocado slices, if desired

Directions:

Heat oven to 400°F.

In large ovenproof skillet, heat olive oil over medium-high heat. Add onions and cook 3 minutes.

In large bowl, beat eggs, salt, and pepper. Pour egg mixture evenly over sautéed onions in skillet. Add chicken and spread evenly in skillet. Add dollops of pesto and ricotta cheese and cook on stovetop for 3 minutes.

Transfer skillet to oven and bake for 15 to 20 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.

Cut chicken frittata into wedges and serve with slices of avocado.

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Thai Shrimp Linguine

Thai Shrimp Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

Directions
Cook linguine according to package directions, adding snow peas and linguine at the same time.

Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through.

Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.

Recipe found here: Thai Shrimp Linguine

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Lamb Stew

Lamb Stew

Ingredients
2 pounds lamb stew meat, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 pound carrots, sliced
2 medium onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
6 medium red potatoes, peeled and cut into 1-inch cubes
4 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 teaspoons salt
1-1/2 teaspoons pepper
1/4 cup heavy whipping cream

Directions
Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.

Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Yield: 8 servings (2-1/2 quarts).

Recipe found here: Lamb Stew

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Cinnamon-Apple Pork Chops

Cinnamon-Apple Pork Chops

Ingredients
4 boneless pork loin chops (4 ounces each)
2 tablespoons reduced-fat butter, divided
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans

Directions
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.

Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.

Recipe found here: Cinnamon-Apple Pork Chops

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1-2-3 Jambalaya

1-2-3 Jambalaya

Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.

In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.

Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.

Recipe found by: 1-2-3 Jambalaya

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Chicken Cacciatore2

Chicken Cacciatore

Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

Directions
In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until no longer pink. Serve with rice. Yield: 6 servings.

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Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken

Ingredients
1 tablespoon oil
1 boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen stir-fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1/2 cup sweet and sour sauce
1 cup water
2 cups Minute® White Rice or Minute® Brown Rice, uncooked

Directions
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.

ADD vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.

STIR in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender. Yield: 4 servings.

Recipe found here: Easy Sweet and Sour Chicken

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