Mexican Mac and Cheese

June 20, 2012 by Leave a Comment
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Mexican Mac and Cheese
Recipe Type: Entree
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 12
Ingredients
  • 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
  • 1 pound bulk pork sausage
  • 1 cup chopped onion
  • 1 16 ounce jar green medium-hot salsa
  • 2 8 ounce package shredded Monterey Jack cheese (4 cups)
  • Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
  • Salsa (optional)
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.
  3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

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Acapulco Chicken

June 18, 2012 by Leave a Comment
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Acapulco Chicken
Recipe Type: Entree
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 tablespoon chili powder, divided
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 2 jalapeno peppers, seeded and minced
  • 1 large tomato, cut into chunks
  • 10 drops hot pepper sauce
Instructions
  1. Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
  2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

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Gluten Free Cheese and Herb Pizza Crust

June 17, 2012 by Leave a Comment
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Gluten Free Cheese and Herb Pizza Crust
Recipe Type: Entree
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 3/4 cup gluten-free all purpose baking flour
  • 1/4 cup garbanzo bean flour
  • 1/4 cup cornstarch
  • 1/4 cup tapioca starch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon white sugar
  • 1 cup lukewarm water
  • 1 (.25 ounce) package active dry yeast
  • 1 egg
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon minced garlic
Instructions
  1. Preheat an oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray. Stir the all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, baking powder, xanthan gum, Italian seasoning, oregano, salt, and Parmesan cheese together in a bowl; set aside.
  2. Dissolve 1 teaspoon of white sugar in the lukewarm water in a small bowl. Sprinkle the yeast over top, and set aside until foamy, 3 to 5 minutes. Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar, and the garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture, then stir in the flour until no dry lumps remain. Press the dough into the prepared pan, leaving the outer edge slightly thicker than the center.
  3. To par bake: Cook in the preheated oven 10 to 12 minutes until the dough has risen and has slightly firmed.
  4. Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove the pizza from the pan, and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

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Filed Under: Main Dishes, Recipes

Chicken Rollatini

June 16, 2012 by Leave a Comment
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Chicken Rollatini
Recipe Type: Entree
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
  3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

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Filed Under: Main Dishes, Recipes

Baked Shrimp Scampi

June 15, 2012 by Leave a Comment
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Baked Shrimp Scampi
Recipe Type: Entree
Prep time: 30 mins
Cook time: 13 mins
Total time: 43 mins
Serves: 6
Ingredients
  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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Filed Under: Main Dishes, Recipes

Garlicky Prime Rib

June 14, 2012 by Leave a Comment
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Garlicky Prime Rib
Recipe Type: Entree
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 15
Ingredients
  • 1 (10 pound) prime rib roast
  • 10 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme
Instructions
  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

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Filed Under: Main Dishes, Recipes

Aida’s Chipotle Chicken Fajitas

June 13, 2012 by Leave a Comment
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Aida’s Chipotle Chicken Fajitas
Recipe Type: Entree
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
  • 1 chipotle en adobo, minced (about 1 tablespoon)
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 1 medium red onion, quartered and sliced crosswise 1/2-inch thick
  • 3 medium cloves garlic, thinly sliced (about 2 tablespoons)
  • 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons roughly chopped fresh oregano
  • 6 to 8 flour tortillas, warmed, for serving
  • Pico de Gallo salsa, optional for serving
  • Guacamole, optional for serving
  • Sour cream, optional for serving
Instructions
  1. Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
  2. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
  3. Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
  4. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.

Thanks Food Network!

Filed Under: Main Dishes, Recipes

French Onion Scalloped Potatoes

June 12, 2012 by Leave a Comment
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French Onion Scalloped Potatoes
Recipe Type: Side, Entree
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
Ingredients
  • 2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes
  • 1 package (1 oz) Hidden Valley® The Original Ranch® salad dressing and seasoning mix (milk recipe)
  • 3 1/2 cups boiling water
  • 2 cups half-and-half
  • 3/4 cup chopped red bell pepper
  • 1 can (2.8 oz) French-fried onions
  • 2 tablespoons chopped fresh parsley, if desired
Instructions
  1. Heat oven to 400°F.
  2. In 13×9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
  3. Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).

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Filed Under: Main Dishes, Recipes, Sides

Bacon Wrapped Pork Tenderloin

June 12, 2012 by Leave a Comment
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Bacon Wrapped Pork Tenderloin
Recipe Type: Entree
Cook time: 1 hour
Total time: 1 hour
Ingredients
  • 1 pork tenderloin, cleaned and trimmed
  • 3 slices of bacon
  • 1 tablespoon of garlic powder
  • 1 teaspoon of Lawry’s Seasoned Salt
  • 1 teaspoon dried crumbled leaf basil
  • 1/2 teaspoon dried crumbled leaf oregano
  • 1 teaspoon black pepper
  • olive oil
Instructions
  1. Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin.
  2. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well.
  3. Place in a 9×13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done.
  4. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.

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Filed Under: Main Dishes, Recipes

Balsamic Garlic Chicken Breasts Recipe

June 11, 2012 by Leave a Comment
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Balsamic Garlic Chicken Breasts
Recipe Type: Entree
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
Instructions
  1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

 

Filed Under: Main Dishes, Recipes
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