2 teaspoons vegetable oil
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.
3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Tuesday, May 17, 2011
Chicken Marsala Pizza
1 can refrigerated pizza crust
2 tablespoons olive oil
1/2 uncooked chicken breast tenders
2 tablespoons butter
1 1/2 cups onions - chopped
8 oz sliced fresh portabella mushrooms
3 cloves garlic, chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy whipping cream
2 tablespoons fresh parsley
dash of salt
dash of pepper
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1. Heat oven to 400*. Spray 9x13 pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11-14 minutes or until golden brown.
2. Meanwhile, heat 1 tablespoon oil in 10 inch skillet over medium heat. Add chicken' cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4 inch pieces. Set aside.
3. To same skillet, add remaining 1 tablespoon oil and butter. Add onions and mushrooms; cook over medium heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4-5 minutes, stirring occasionally, until wine is reduced by half. Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
4. Sprinkle pizza crust with 1 cup mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10-12 minutes longer or until cheese rae melted and crust is golden brown.
2 tablespoons olive oil
1/2 uncooked chicken breast tenders
2 tablespoons butter
1 1/2 cups onions - chopped
8 oz sliced fresh portabella mushrooms
3 cloves garlic, chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy whipping cream
2 tablespoons fresh parsley
dash of salt
dash of pepper
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1. Heat oven to 400*. Spray 9x13 pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11-14 minutes or until golden brown.
2. Meanwhile, heat 1 tablespoon oil in 10 inch skillet over medium heat. Add chicken' cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4 inch pieces. Set aside.
3. To same skillet, add remaining 1 tablespoon oil and butter. Add onions and mushrooms; cook over medium heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4-5 minutes, stirring occasionally, until wine is reduced by half. Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
4. Sprinkle pizza crust with 1 cup mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10-12 minutes longer or until cheese rae melted and crust is golden brown.
Greek Chicken and Pasta
2 cups uncooked penne pasta
1/4 cup butter
1/4 cup flour
1 can (14oz) reduced-sodium chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken
1 jar (6oz) marinated artichoke hearts, chopped & drained
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
1. Heat oven to 350*. Spray 2 quart glass dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley if desired.
1/4 cup butter
1/4 cup flour
1 can (14oz) reduced-sodium chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken
1 jar (6oz) marinated artichoke hearts, chopped & drained
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
1. Heat oven to 350*. Spray 2 quart glass dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley if desired.
Cinnamon French Toast Bake
1/4 cup butter, melted
2 cans refrigerated cinnamon rolls with icing.
6 eggs
1/2 cup heavy whipping cream
2 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup
1. Heat oven to 375*. Pour melted butter into ungreased 9x13 glass baking dish. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans' drizzle with 1 cup syrup.
3. Bake uncovered 20-28 minutes or until golden brown. Cool 15 minutes
4. Meanwhile, remove covers from icing' microwave on medium for 10 seconds or until drizzling consistency.
5. Drizzle icing over top' sprinkle with powdered sugar, spoon syrup over individual servings. Serve with an addition 1/2 cup syrup.
2 cans refrigerated cinnamon rolls with icing.
6 eggs
1/2 cup heavy whipping cream
2 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup
1. Heat oven to 375*. Pour melted butter into ungreased 9x13 glass baking dish. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans' drizzle with 1 cup syrup.
3. Bake uncovered 20-28 minutes or until golden brown. Cool 15 minutes
4. Meanwhile, remove covers from icing' microwave on medium for 10 seconds or until drizzling consistency.
5. Drizzle icing over top' sprinkle with powdered sugar, spoon syrup over individual servings. Serve with an addition 1/2 cup syrup.
Caramel Apple Steusel Bars
1 can refrigerated crescent dinner rolls
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
Apple Dumplings in Caramel Sauce
2/3 cup flour
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
Black Hills Golden Egg Bake
1/2 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
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