6 boneless, skinless chicken breasts
1 can whole berry cranberry sauce
2 T dijon mustard
1 packet dry onion soup mix
1/3 cup leftover wine, red or white (I used merlot, you could also use orange or apple juice)
Place chicken in a single layer in baking dish. In a small bowl combine remaining ingredients. Spoon over chicken and bake in a 350 degree oven for 1 hour. Serve with steamed rice. I think this would also be good with boneless, skinless chicken thighs or pork chops.
Tuesday, October 22, 2013
Chile Rellano Casserole
1 large can of whole mild green chilies
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa
In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.
In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.
Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.
This was every bit as good reheated for lunch as it was fresh out of the oven.
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa
In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.
In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.
Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.
This was every bit as good reheated for lunch as it was fresh out of the oven.
Baked Mexican Chicken
4 - 6 ounce boneless, skinless chicken breast halves
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
Bacon-wrapped, cream cheese-stuffed chicken
4 chicken fillets
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
Chocolate Pecan Caramels
1 c butter (no substitutes)
2 c packed brown sugar
1c light corn syrup
1/4 cup water
1 (14-0z) can sweetened condensed milk
2 tsp vanilla
1 1/2 c coarsely chopped pecans
1 c semi-sweet choc chips
Melt butter in a heavy saucepan over med heat. Add brown sugar, corn syrup & water. Cook & stir until mixture comes to a boil. Stir in sweetened condensed milk & vanilla. Cook, stirring constantly, until a candy thermometer reads 248 (firm ball stage.) Generously butter a 9x 13" baking pan. Sprinkle with choc chips & pecans. Poor mixture into prepared pan. Cool completely before cutting.
(I omitted the choc chips & pecans in one batch & found it a bit too sweet. Next time I try plain caramels, I'm going to substitute 2 cups cream for the sweetened cond milk.)
2 c packed brown sugar
1c light corn syrup
1/4 cup water
1 (14-0z) can sweetened condensed milk
2 tsp vanilla
1 1/2 c coarsely chopped pecans
1 c semi-sweet choc chips
Melt butter in a heavy saucepan over med heat. Add brown sugar, corn syrup & water. Cook & stir until mixture comes to a boil. Stir in sweetened condensed milk & vanilla. Cook, stirring constantly, until a candy thermometer reads 248 (firm ball stage.) Generously butter a 9x 13" baking pan. Sprinkle with choc chips & pecans. Poor mixture into prepared pan. Cool completely before cutting.
(I omitted the choc chips & pecans in one batch & found it a bit too sweet. Next time I try plain caramels, I'm going to substitute 2 cups cream for the sweetened cond milk.)
Breakfast Souffle
1 1/2 lbs. bulk pork sausage
10 eggs, slightly beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar
Brown sausage and drain. Mix all and pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour.
I have also had good luck adding shredded or cubed hash browns, either to replace part of the meat or bread. I must admit--I don't measure much anymore, just dump whatever into the pan and bake!
10 eggs, slightly beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar
Brown sausage and drain. Mix all and pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour.
I have also had good luck adding shredded or cubed hash browns, either to replace part of the meat or bread. I must admit--I don't measure much anymore, just dump whatever into the pan and bake!
Scrambled Egg Casserole
1/2 c. butter, divided
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs
In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs
In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.
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