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Archive for June, 2013

Warm Chicken Fiesta Dip

Warm Chicken Fiesta Dip

Ingredients
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips

Directions
In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Warm Chicken Fiesta Dip

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Celebration Antipasto

Celebration Antipasto

Ingredients
1 medium cucumber, halved and sliced
1 medium zucchini, julienned
1 medium carrot, julienned
1 medium red onion, sliced
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/8 teaspoon celery salt

Directions
In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon. Yield: 16 servings.

Recipe found here: Celebration Antipasto

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coconut tapioca pudding

Coconut Tapioca Pudding

Ingredients
2/3 cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
1/4 teaspoon salt
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

Directions
Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.

Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Recipe found here: Coconut Tapioca Pudding

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Rancho Baked Beans

Rancho Baked Beans

Ingredients
cooking spray
1 pound ground beef
2 cups chopped onion
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans, drained
1 cup ketchup
3/4 cup brown sugar
2 tablespoons mustard
1 tablespoon white vinegar
1 teaspoon salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.

Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.

Bake in the preheated oven until bubbling, about 45 minutes.

Recipe found here: Rancho Baked Beans

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Pineapple-Papaya Slaw

Pineapple-Papaya Slaw

Ingredients
1/2 cup unsweetened pineapple juice
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 cups shredded cabbage
1-1/2 cups cubed fresh pineapple
1-1/2 cups chopped peeled papaya
1 small sweet red pepper, chopped

Directions
In a small bowl, whisk the pineapple juice, oil, lime juice, cilantro, cumin and salt. In a large bowl, combine the cabbage, pineapple, papaya and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 2 hours. Stir just before serving. Yield: 8 servings.

Recipe found here: Pineapple-Papaya Slaw

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Italian Quiche

Italian Quiche

Ingredients
2 unbaked pastry shells (9 inches)
1 pound bulk Johnsonville® Ground Sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 eggs
2 cups milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese

Directions
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into pastry shells; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk the eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese.

Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).

Recipe found here: Italian Quiche

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Farmer's Breakfast

Farmer’s Breakfast

Ingredients
3 cups finely chopped peeled potatoes (about 3 medium)
1/4 cup chopped green pepper
3 tablespoons butter
9 eggs
3 tablespoons milk
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup shredded cheddar cheese

Directions
In a 2-qt. microwave-safe dish, combine the potatoes, green pepper and butter. Cover and microwave on high for 7-8 minutes or until vegetables are tender, stirring once.

In a large bowl, beat the eggs, milk and pepper; stir in ham and mushrooms. Stir into potato mixture. Cover and microwave at 70% power for 8-10 minutes or until eggs are almost set, stirring every 2 minutes.

Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes or until cheese is melted and eggs are completely set. Yield: 6 servings.

Recipe found here: Farmer’s Breakfast

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