FIESTA STUFFED CHICKEN

Recipe source: Deseret News:

FIESTA STUFFED CHICKEN

  • 6 boneless, skinless chicken breasts
  • 1 (7-ounce) can chopped green chiles, drained
  • 8 slices Monterey Jack cheese
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.  — “Families on the Go,” by Susie Roberts

One Pot Southwestern Alfredo Pasta

One Pot Southwestern Alfredo Pasta

simple alfredo dish

Ingredients

  • 1 cup frozen corn, or the corn from two ears
  • 2 cups dry penne
  • 2 cups cooked chicken
  • 1 cup black beans (rinsed and drained)
  • 1 TBSP olive oil
  • 1 red pepper, diced
  • 14 oz jarred alfredo
  • 2 TBSPS taco seasoning

Instructions

  1. Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then the diced red pepper. Cook until soft, remove from pan and set aside.
  2. Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
  3. Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.

Cacio e pepe

The One Pasta Recipe You Need to Know

I’ve always wanted a delicious, simple sauce recipe for pasta.  Here it is:

Recipe source: http://www.purewow.com/recipes/cacio-e-pepe-pasta?utm_source=zergnet&utm_medium=syndication

The One Pasta Recipe You Need to Know

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

MAKES 4 SERVINGS
START TO FINISH: 20 MINUTES

INGREDIENTS

  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • cup grated Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper (lots of it), to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.

3. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.

4. Divide the pasta among four plates; serve immediately.

Chocolate Chunk Cookies

Chocolate Chunk Cookies

This recipe comes from Sara; a neighbor brought over some delicious cookies and this is the recipe.  Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:

Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar

Add: 1 egg

Sift together: 2 1/2 c flour, 1/2 tsp salt

Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)

Spoon small one inch balls of cookie dough onto cookie sheet.  Bake 8-10 minutes at 350 degrees.  They won’t look done but they are.

Bon Appetit Magazine’s Best Cheesecake

 

Meet the absolute best cheesecake recipe. Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time. This is part of BA’s Best, a collection of our essential recipes.

Recipe source: http://www.bonappetit.com/recipe/bas-best-cheesecake

Ingredients

SERVINGS: MAKES ONE 9″ CAKE

Crust

  • 9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
  • 1 tablespoon raw sugar
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted, slightly cooled

Cheesecake And Assembly

  • 20 ounces cream cheese (2½ 8-ounce bars), room temperature
  • ¾ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise
  • cup sour cream, room temperature
  • ¼ teaspoon finely grated lemon zest
  • 2 large eggs, room temperature

Special Equipment

  • A 9″ springform pan

 Preparation

Crust

  • Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
  • Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2″ up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Cheesecake And Assembly

  • Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.
  • Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
  • Recipe by Dawn Perry

One Pot Jambalaya

One Pot Jambalaya

Ingredients

  • 2 Tbsp oil
  • 1 1/2 lb. chicken, diced
  • 1 red bell pepper, diced
  • 1 white or yellow onion, diced
  • 1 Lb. smoked sausage, sliced
  • 4 1/2 c. chicken broth
  • 1 1/2 c. tomato sauce
  • 1 can Rotel (diced tomatoes with green chiles)
  • 1 Tbsp. cajun seasoning (Tony Chachere’s)
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • salt and pepper, to taste
  • 1 Lb. liguine noodles
  • 1 Lb. shrimp (uncooked, peeled, de-veined)

Instructions

  • In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (it doesn’t need to be cooked through). Add remaining ingredients (minus shrimp and cilantro).
  • Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary.
  • *If adding shrimp, add about 15 minutes into the simmering process.
  • Garnish with cilantro before serving.

Southern Living’s Hummingbird Cake

 

Hummingbird Cake

Hummingbird Cake (Banana-Pineapple Cake)

Site source: http://www.southernliving.com/food/entertaining/hummingbird-cake-video

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
SHORTENING

Cream Cheese Frosting Ingredients

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) package powdered sugar, sifted
2 teaspoon vanilla extract

Preparation

Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.

1/2 cup chopped pecans for top of cake

Preparation

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Cilantro Lime Dressing

This is a recipe I like to use with pork enchiladas.

Cilantro Lime Dressing 

  • 1 (1 ounce) packet Hidden Valley Ranch Dressing mix
    1 c mayonnaise
    1 c buttermilk
    2-3 small tomatillos, husks removed, diced
    1/2 bunch fresh cilantro, chopped
    1 clove garlic, minced
    juice of 1 lime
    1/2 to 1 jalapeno, sliced, seeds removed to keep it mild (Use gloves)

Blend all ingredients in blender until smooth.  Store in the refrigerator to let flavors blend together.  Serve with pork salad or burritos with cilantro lime rice.

Yummy Chicken Pasta

snip

I found this recipe on the internet but the site is no longer available to link to.  I think it was called ‘thatwhichnourishes.’

Ingredients:

2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder

Cook the pasta and grease a 9×13 inch pan.  Lay the cut up Velveeta cheese in the greased pan.  When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.

Bake at 400 degrees for 20 minutes.

Sandy Hager’s French Toast Extravaganza

My friend Julie shared this recipe with me.  This goes perfectly with the Christmas Breakfast casserole for Christmas morning.

Sandy Hager’s French Toast Extravaganza

  • 1 loaf French Bread (13 to 16 oz)
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash salt

Slice French bread into 20 slices, 1 inch each.  Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping:

  • 1/2 lb (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans if you like
  • 2 tbsp light corn syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.