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Archive for September, 2017

Copycat Mocha Morning Drink

Ingredients
6 cups hot brewed coffee
3/4 cup half-and-half cream
6 tablespoons chocolate syrup
7 teaspoons sugar
6 cinnamon sticks (3 inches)
Whipped cream in a can, optional

Directions
In a large saucepan, combine the coffee, cream, chocolate syrup and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into six large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired. Yield: 6 servings.

Recipe found here: Mocha Morning Drink

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Skillet Pork Chops with Apples & Onion

Ingredients
4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.

In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, 3-5 minutes or until a thermometer inserted in chops reads 145°. Yield: 4 servings.

Recipe found here: Skillet Pork Chops with Apples & Onion

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Chicken Potpie Casserole

Ingredients
1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt

Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Directions
Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.

Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11×7-in. baking dish.

For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Yield: 8 servings.

Recipe found here: Chicken Potpie Casserole

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Italian Mac N’ Cheese

Ingredients
8 oz. Galbani® Ricotta Cheese
4 oz. Galbani® Mozzarella Cheese, hand shredded
4 oz. Galbani® Provolone Cheese, hand shredded
1 Tbsp. flour
1 Tbsp. butter
2 cups heavy cream
1/2 cup hot capicola, diced
1 cup frozen peas
1/2 tsp. red pepper flakes, crushed
1/2 tsp. Italian seasoning
Salt and white pepper, to taste
1 lb. spiral pasta, cook as directed
1/4 cup Italian bread crumbs
1/4 cup Romano cheese, grated

Directions
In a sauce pan on the stove, whisk butter and flour over medium heat.

As it gets thicker, add heavy cream and bring to a slow boil.

Continue to whisk, add cheeses and blend until creamy.

Add peas and capicola and reduce heat to simmer.

Add red pepper flakes, Italian seasonings, salt, and pepper.

Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.

Drain water and add pasta to the sauce.

In a separate saute pan add bread crumbs. Stir over a medium heat to toast.

Transfer mac n? cheese to a large bowl and finish with grated cheese and toasted bread crumbs. Yield: 8 servings

Recipe found here: Italian Mac N’ Cheese

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Black Bean-Mango Salad

Ingredients
2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Directions
In a small bowl, combine all ingredients. Refrigerate until serving. Yield: 4 servings.

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

Recipe found here: Black Bean-Mango Salad

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Scandinavian Pecan Cookies

Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
1 egg, separated
2 cups all-purpose flour
1/2 cup finely chopped pecans

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended.

Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly.

Bake at 375° for 8-12 minutes or until edges are lightly browned.

Remove from pans to cool on wire racks. Yield: 5 dozen.

Recipe found here: Scandinavian Pecan Cookies

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Coconut Curry Chicken Soup

Ingredients
2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Directions
In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package directions.

Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through.

Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Yield: 6 servings.

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.

Recipe found here: Coconut Curry Chicken Soup

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