Tuesday, September 23, 2014

Fiesta Smothered Chicken




Ingredients


    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon garlic powder
    • 2 boneless skinless chicken breast halves (5 ounces each)
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup chopped onion
    • 4 teaspoons chopped seeded jalapeno pepper
    • 6 teaspoons butter, divided
    • 1/4 cup shredded pepper Jack cheese
    • 1/4 cup shredded cheddar cheese



Directions


Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  Sprinkle with cheeses. 

Cover and cook for 1-2 minutes or until cheese is melted. 

Yield: 2 servings.


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.




Originally published as Fiesta Smothered Chicken 
in Cooking for 2 Spring 2009, p28

The Ultimate Shrimp and Grits



Not an easy recipe to put together, 
but aren't shrimp and grits worth it?

The recipe is adapted from Tyler Florence . . . 
a great dish for a special occasion!







Ingredients

Grits
    • 2 tablespoons heavy whipping cream (if desired)
    • 2 tablespoons butter 
    • 4 cups water 
    • 1 cup quick cook grits (not instant) 
    • Kosher salt 
    • Fresh ground black pepper (if desired) 
    • Extra-virgin olive oil 
    • 1 medium white onion, minced 
    • 1 garlic clove, peeled and minced 
    • 1 pound spicy andouille sausage links, cut into bite-size pieces 
    • 2 tablespoons all-purpose flour 
    • 2 cups chicken broth 
    • 1 bay leaf 
    • 2 pounds large shrimp, peeled and deveined, tails on or off 
    • Kosher salt and freshly ground black pepper 
    • Pinch cayenne pepper 
    • 4 shakes bottled hot sauce 
    • 1/2 lemon, juice only 
    • 2 tablespoons finely chopped fresh Italian flat-leaf parsley 
    • 2 tablespoons finely chopped chives 
    • 1 recipe Buttermilk Biscuits 

Buttermilk Biscuits

    • 4 cups all-purpose flour
    • 1 tablespoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons baking soda
    • 1 cup cold shortening, cut into 1/2-inch pieces
    • 1 - 2 cups buttermilk





Directions

Grits


Add the water, butter, salt (about 3 teaspoons) and cream (if desired) to a 3-quart pot over medium-high heat and bring to a boil. 

Add grits and whisk constantly. 

Reduce the heat and simmer when the grits begin to bubble. 

Cook until the mixture is smooth and thick, for about 10 to 15 minutes.

Remove from heat. (Thin grits with a little extra cream or water, if necessary). 

Season with salt and pepper to taste.


Sauce

Heat about 2 tablespoons olive oil in a deep skillet over medium heat. 

Saute the white onion and garlic for about 2 minutes to soften. 

Add the sausage.  Cook, stirring, until the fat has rendered and the sausage is brown. 

Sprinkle flour into the fat.  Stir to create a roux. 

Slowly pour in the broth and continue to stir (this will avoid lumps). 

Add bay leaf. 

Cook and stir occasionally until the liquid has come to a simmer.  

Remove from heat. Keep warm.


Shrimp

Preheat the grill to medium-high. 

Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. 

Season shrimp with plenty of salt and pepper. 

Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. 


Put it all together

Fold the grilled shrimp into the sauce. 

Add the cayenne pepper, hot sauce, and lemon juice. 

Season with salt and pepper. 

Stir in parsley and chives. 

Serve shrimp on top of the grits with Buttermilk Biscuits (recipe follows).


Buttermilk Biscuits

Preheat the oven to 375 degrees F. 

Sift together, in a large bowl, the flour, salt, baking powder, and baking soda. 

Cut in the pieces of shortening into the flour mixture, using your hands or a pastry blender, until the mixture resembles coarse crumbs. 

Make a well in the center and add 1 cup buttermilk. 

Quickly fold the dry ingredients into the buttermilk using your hands, until a sticky dough forms. (If the dough is too dry, add 1/2 to 1 cup of buttermilk, a little at a time, until a sticky dough forms.) 

Turn the dough out onto a floured surface. 

Create layers by gently fold the dough three or four times. 

Press the dough to a 1 1/2-inch thickness.  Cut with a floured 3-inch biscuit cutter. 

Place the biscuits on an ungreased cookie sheet. Brush the tops with additional buttermilk. 

Bake for 20 to 25 minutes, until golden brown.


This recipe was adapted from:
Source:  recipe.com
Recipe by Tyler Florence









Monday, September 22, 2014

Pumpkin Praline Bars



Quick, easy, semi-homemade and delicious
Pumpkin Praline Bars from Pillsbury!




Ingredients



    • Crisco® Original No-Stick Cooking Spray
    • 1 (17.5 oz.) package Pillsbury® Perfectly Pumpkin Cookie Mix
    • 1/2 cup plus 2 tablespoons butter, melted
    • 1 large egg
    • 1/3 cup dark corn syrup
    • 1 teaspoon vanilla extract
    • 3/4 cup chopped pecans



Directions

HEAT oven to 350°F. 

Prepare a 8 x 8-inch baking pan with foil.  Extend foil over edge of pan and coat with no-stick cooking spray.

Combine cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly mixed.

Press cookie mix into prepared pan. 

Bake 10 minutes.

WHISK egg in medium bowl, then whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. 

Spread evenly over partially baked cookie mix layer.

BAKE 23 to 25 minutes, until topping is set and golden brown. 

Cool 15 minutes.  Using edges of foil, remove from pan.

Place on cutting board and pull foil away from sides of bars. 

Cool completely. 

Trim outer edge before cutting into bars.



Nutritional Information Per Serving

Serving Size (1 bar of 20), Calories 200 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 170mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 13g), Protein 2g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.






Source:  Pillsbury.com

Sunday, September 21, 2014

Chicken Alfredo and Rice



Chicken and rice is a favorite meal for me . . . well, I love just about anything with rice!

Love the addition of Alfredo Sauce for added creaminess and roasted red peppers for the extra flavor.  Add some poblano peppers or cayenne pepper if you like hot spiciness!





Ingredients
  • 1 10 ounce container refrigerated light Alfredo pasta sauce
  • 1/2 cup milk
  • 2 1/2 cups cooked white rice or wild rice
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1/3 cup chopped bottled roasted red sweet peppers
  • 1/4 cup slivered almonds, toasted (optional)
  • 1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F. 

In large bowl combine pasta sauce and milk. 

Stir in rice, chicken, peas, sweet peppers, nuts, and basil. 

Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. 

Uncover and stir. 

Combine bread crumbs and melted butter; sprinkle atop. 

Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. 

Let stand 5 minutes before serving. 


Serves 4


Nutrition Information

Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet


Source
Originally published by Better Homes and Gardens



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