Feeds:
Posts
Comments

Archive for the ‘Recipe of the Day’ Category

Black Bean Chicken with Rice

Ingredients
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Directions
In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.

Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.

Recipe found here: Black Bean Chicken with Rice

Read Full Post »

Easy Shrimp Scampi

Ingredients
2 ounces uncooked linguine
1 small garlic clove, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon Italian seasoning
6 cooked large shrimp, peeled and deveined

Directions
Cook linguine according to package directions. Meanwhile, in a small nonstick skillet, cook garlic in butter and oil until golden. Stir in the lemon juice, Italian seasoning and shrimp; heat through. Drain linguine; toss with shrimp mixture. Yield: 1 serving.

Recipe found here: Easy Shrimp Scampi

Read Full Post »

Tex-Mex Pasta

Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded Mexican cheese blend, divided

Directions
Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 11×7-in. baking dish. Sprinkle with remaining cheese. Cover and bake 15-20 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Tex-Mex Pasta

Read Full Post »

Slow Cooker Mac and Cheese with Canadian Bacon

Ingredients
1 (14 oz) box rotini pasta, uncooked
1 1/2 cups skim milk
1 (12 oz) can evaporated milk
10-12 ounces shredded mozzarella cheese
8 ounces Velveeta cheese, cubed
4 ounces butter, cubed
1 (6 oz) package Jones Dairy Farm Canadian Bacon, chopped
1 cup green pepper, chopped
Salt and pepper to taste
Green onion, for garnish
Parsley, for garnish

Directions
Place uncooked pasta, milks, butter, velveeta, and 8 ounces mozzarella in slow cooker.

Cook on high for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add in the Canadian Bacon and green pepper. Stir to combine. Add the rest of the cheese and stir completely. Add more or less cheese according to your taste.

Cook on low another hour or until pasta is fully tender. Add salt and Pepper to taste and garnish with green onion or parsley. Yield: 6 servings

Recipe found here: Slow Cooker Mac and Cheese with Canadian Bacon

Read Full Post »

Black-Eyed Peas & Ham

Ingredients
1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Directions
Soak peas according to package directions.

Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low for 5-7 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings (3/4 cup each).

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

Recipe found here: Black-Eyed Peas & Ham

Read Full Post »

Curried Chicken Appetizer Bites

Ingredients
1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream

Directions
Combine all ingredients except endive leaves and sour cream.

Spoon onto endive leaves.

Top with sour cream.

Recipe found here: Curried Chicken Appetizer Bites

Read Full Post »

Creole Shrimp & Sausage

Ingredients
1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Directions
In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Recipe found here: Creole Shrimp & Sausage

Read Full Post »

Older Posts »

%d bloggers like this: