Friday, January 30, 2015

White Chicken Chili Bake





Ingredients

    20 oz boneless skinless chicken thighs, cut into 1-inch pieces
    1 package (1 oz) Old El Paso™ taco seasoning mix
    2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
    1 cup tomatillo salsa (from 16-oz jar) or salsa verde
    2 cups shredded mozzarella cheese (8 oz)



Directions

Heat oven to 350°F.


Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.


Source:  Pillsbury.com

Sunday, January 18, 2015

Time Out


The Captain and I have taken a time out
from blogging to take care of a commonly
known affliction called blogging burnout.

We will be back soon!



Tuesday, November 25, 2014

SAUSAGE & STUFFING CRISS-CROSS PASTRY


Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.



INGREDIENTS

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 2 eggs
    • 1 tbsp. water
    • 1/2 lb. bulk pork sausage
    • 1 cup Pepperidge Farm® Herb Seasoned Stuffing
    • 1 small onion, chopped (about 1/4 cup)
    • 1 cup chopped mushrooms (about 3 ounces)



DIRECTIONS

Heat the oven to 375°F. 


Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.


Monday, November 17, 2014

Chocolate Walnut Strudel



Puff pastry has got to be one of my favorite tricks for semi-homemade cooking . . . actually, The Captain introduced me to cooking with puff pastry.

It is an awesome versatile product that can be used in so many ways.  The result is a very quick, easy and delicious dessert, like this recipe from Pepperidge Farm, that makes such a beautiful and impressive presentation.

Puff pastry has become a regular on my grocery list and I will be posting more recipes from Pepperidge Farm and other sources, as well as those recipes that we create.






INGREDIENTS


    • 1 egg
    • 1 tbsp. water
    • 4 oz. semi-sweet chocolate, chopped
    • 2 tbsp. milk
    • 1 tbsp. butter
    • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 1/2 cup chopped walnuts
    • 1 tbsp. confectioners' sugar




DIRECTIONS

Heat the oven to 375°F. 


In a small bowl, beat egg and water with a fork.

In a medium microwaveable bowl, microwave the chocolate, milk and butter together on a medium setting for 30 seconds. 

Stir until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet into a 16x12-inch rectangle. 

Spread chocolate mixture on the pastry to within 1 1/2 inches of the edge and sprinkle with walnuts. 

Start at the short side and roll up like a jelly roll. Place seam-side down onto a baking sheet and tuck the ends under to seal with the egg mixture.

Bake for 35 minutes, until the pastry is golden brown. 

Cool the strudel on baking sheet placed on a wire rack for 30 minutes. 

Sprinkle with the confectioners' sugar.


Notes from Pepperidge Farm

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square. Cut the pastry into shapes using a cookie cutter. Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above.







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