Hot and Cheesy Casserole

Ingredients

• 3 cups chopped cooked chicken
• 1 14-oz. pkg. frozen broccoli florets
• 2 cups cooked rice*
• 1-1/2 cups frozen peas
• 1 10.75-oz. can condensed cream of chicken soup
• 1 10.75-oz. can condensed fiesta nacho cheese soup
• 1 10- to 10.5-oz. can diced tomatoes and green chilies
• 1/2 cup milk
• 1/2 tsp. crushed red pepper (optional)
• 1/2 cup shredded cheddar cheese (2 oz.)
• 1/2 cup shredded mozzarella cheese (2 oz.)
• 1 cup crushed rich round crackers

Directions

1. Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.

2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

* If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.

Rustic Apple Tart

Ingredients

• 2 Golden Delicious apples, peeled, cored, and sliced
• 2 Granny Smith apples, peeled, cored, and sliced
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch ground allspice
• Pinch salt
• 1 sheet ready rolled pie dough
• All-purpose flour, for dusting
• Cooking spray
• 2 tablespoons melted butter
• 3 tablespoons peach preserves, warmed

Directions

Preheat the oven to 350 degrees F.

Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.

Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.

Bake until the crust is golden brown, about 40 minutes.

While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.

Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

Parmesan Chicken

Ingredients

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• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• 1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

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• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Parmesan Chicken

Ingredients

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• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• 1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

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• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Southwestern Avocado and Black Bean Salad

Ingredients

• 1/2 cup freshly chopped cilantro leaves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 or 3 dashes hot sauce (recommended: Tabasco)
• 4 cups chopped romaine lettuce
• 2 avocados, peeled and diced
• 2 cups fresh or frozen corn kernels, thawed and drained
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup chopped cherry tomatoes
• About 3/4 cup (3-ounces) grated pepper jack cheese
• Kosher salt and freshly ground black pepper

Directions

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Strawberry Banana Ice Pops

Ingredients

• 1 (3 1/4-ounce) package instant banana cream pudding mix (regular, not sugar-free)
• 1 3/4 cups milk
• 2 cups sliced strawberries
• 1 tablespoon sugar

Directions

Add all the ingredients to a blender and blend until smooth. Pour into ice pop molds and freeze for at least 4 hours.

Cook's Note: If you don't have molds, divide the mixture among 8 (5-ounce) small plastic or paper cups. Cover each with plastic wrap and insert a wooden pop stick through the wrap.

Baked Sweet Potato Wedges

Ingredients

• 1/2 cup, plus 2 tablespoons butter
• 1 1/2 teaspoons ground cinnamon
• 4 sweet potatoes, scrubbed and cut lengthwise into wedges
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Sweet and Sour Chicken Skewers

Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 (20-ounce) can pineapple chunks, juice reserved
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• 1 red pepper, cut into 1-inch pieces
• 1 lb boneless skinless chicken boneless thighs about four thighs
• Kosher salt and freshly ground black pepper
• 8 bamboo skewers, soaked in water for 30 minutes

Directions

Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.

Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.

Preheat a grill pan or an outdoor grill to medium heat.

On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

Hawaiian Pulled Pork Sandwich

Ingredients

• 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
• 1 tablespoon paprika
• 1 teaspoon fresh ground pepper
• 3 1/2 pounds pork shoulder
• 1/2 cup chicken broth
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 cup chili sauce
• 1 (6-ounce) can pineapple juice
• 1 medium onion, chopped
• 2 carrots, chopped
• 8 hamburger rolls

Directions

Hawaiian Sauce:

• 2 tablespoon canola oil
• 1 tablespoon ginger, chopped
• 2 teaspoons garlic, chopped

In small bowl, combine teriyaki mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.

Hawaiian Sauce:

In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Use the leftover sauce from this recipe to make Hawaiian Pizza.

Banana Bread

Ingredients

• 1 stick butter, at room temperature, plus more for loaf pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large very ripe bananas
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• Honey Butter, for serving, recipe follows

Directions

Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.

*Cook's Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days.

In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.

Syrup

• 3/4 cup water
• 1 cup light brown sugar
• Small pinch salt

Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

Pineapple Teriyaki Burgers

Ingredients

• 1 1/2 pounds lean ground beef
• 1 packet beefy onion soup mix (recommended: Lipton)
• 2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates)
• 1 (8-ounce) can pineapple rings, drained, juice reserved
• Salt and freshly ground black pepper
• 1/3 cup mayonnaise
• 1 tablespoon wasabi paste
• 1 tablespoon soy sauce
• 4 whole-grain burger buns
• Lettuce, tomato, onion, for serving

Directions

Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.

Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.

Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.

Mix together mayonnaise, wasabi, and soy sauce.

Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.

INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

Chicken Parmesan

Ingredients

• 6 boneless chicken breasts
• 1 3/4 cups all-purpose flour
• 3 eggs, beaten
• 1 1/2 cups bread crumbs
• Kosher salt and freshly ground black pepper
• 4 tablespoons vegetable oil, for frying
• Tomato Sauce, recipe follows
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan

Directions

Preheat oven to 375 degrees F.

On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.

In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.

In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.

Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 (20-ounce) cans crushed tomatoes
• 2 tablespoons fresh basil leaves, chiffonade
• Kosher salt and freshly ground black pepper

In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.

Mexican Grilled Corn

Ingredients

• 4 ears corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1 cup freshly grated Parmesan
• 1 lime, juiced
• Red chili powder, to taste
• 2 limes cut into wedges, for garnish

Directions

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges

Homemade Oreos

Cookie:

2 boxes Devils Food cake mix
4 eggs
1 cup oil

Combine ingredients thoroughly. Roll into 1 inch balls. Place on lightly greased cookie sheet. Bake at 350 F for 8 minuted. Do not over cook. The cookies will not look done. Allow them to cool on wire rack.

Filling:
6 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
4 1/2 cups powdered sugar

Combine ingredients, mix until creamy and smooth. Add up to a 1/4 cup of powdered sugar if needed. Spread filling in between two cooled cookies.

Cafe Rio Sweet Pork

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Barbecue Chicken Pizza

INGREDIENTS

1 recipe pizza dough
3/4 cup your favorite barbecue sauce

about 1/2 cup smoked Gouda

about 1 cup mozzarella

1 cooked boneless, skinless chicken breast half, diced or shredded (see note on preparing chicken)

red onion, thinly sliced (to taste)

fresh cilantro, chopped (to taste)

DIRECTIONS

1. Prepare dough according to recipe directions. While dough is rising you can bake your chicken breast and prep your other ingredients.

NOTE: For tender juicy chicken that won't dry out while you are baking your pizza, I suggest the following coking method: Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until it is no longer pink. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it. At this point you want to use 1/4 cup of the barbecue sauce to cover the chicken with. This will also help keep it moist and impart more of that delicious bbq flavor! If you are cooking your chicken ahead of time it will keep well in the fridge.

2. See post on pizza dough for instructions on preheating your pizza stone and baking the pizza.

3. Top prepared dough with 1/2 cup bbq sauce, then chicken, red onions, mozzarella, and Gouda.

4. Bake in 450 degree oven for 8-10 minutes until crust is lightly browned and cheese is bubbly.

5. Remove from the oven and let rest a few minutes before slicing. Garnish with fresh cilantro.

Rolo Cookies

2 1/2 cups flour

3/4 c
up unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs

2 teaspoons vanilla

48 Rolos

2 tablespoons sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 degrees for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.

Five Layer Bars

Ingredients

Five Layer Bar Mix:

• 1/2 cup chopped pecans
• 1 cup butterscotch morsels
• 1 cup shredded coconut
• 1 cup semisweet chocolate morsels
• 1 1/2 cups graham cracker crumbs
• 1 jar Five Layer Bar Mix
• 1/2 cup (1 stick) butter, melted
• 1 (14-ounce) can sweetened condensed milk

Directions

In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.

Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

Frozen Limeade Pie

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 tablespoons butter, melted
• 
  

Limeade filling:

• 1 (12-ounce) container whipped topping, thawed
• 1 (14-ounce) can sweetened condensed milk, chilled
• 1 (6-ounce) can frozen limeade concentrate, defrosted
• 1 tablespoon lime zest
• Candied lime peels, for garnish

Directions

Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

Molten Lava Cakes

Ingredients

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.