Chicken-Bacon-Ranch Foil Packs

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise

1 cup ranch dressing

1 bag (12 oz) frozen broccoli florets, cooked 

2 cups shredded Cheddar cheese (8 oz)

6 slices bacon, cooked, crumbled

Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.

Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.

The photo and recipe is from Pillsbury.com.

Best Ever Cole Slaw

Chick-Fil-A recently discontinued cole slaw from their menu.  It was a blessing in disguise since they also decided to release their recipe.

The Captain and I have made this cole slaw many times and it is THE BEST we have ever had!  Now we can make it anytime . . . and we do often!

The recipe is quick and easy to put together, but the wait time in the refrigerator is the killer.  Two hours!!  That is the only thing I don't like about this recipe.

Reprinted from: inside.chick-fil-a.com

Yield: 8 servings

Start to finish: 10 minutes

Approximate values per serving: 158 calories, 10 g fat (2 g saturated), 8 mg cholesterol, 1 g protein, 18 g carbohydrates, 2 g dietary fiber, 10 g sugar, 298 mg sodium

Ingredients

4 teaspoons distilled white vinegar

1/4 cup sugar

1/4 teaspoon dry mustard

1/4 teaspoon salt

1 cup mayonnaise

20 ounces finely shredded green cabbage, chopped

1/4 cup finely chopped carrots

Directions

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. 

Whisk in mayonnaise. Add cabbage and carrots. Mix to combine. 

Refrigerate 2 hours and serve.

Grilled Shrimp with Garlic

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water



Directions

Heat the grill to medium.

In a small bowl, whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic. 

Skewer the shrimp and brush with marinade.

Cook the remaining 1/2 cup of the oil in a small saucepan with the sliced garlic until the sliced garlic is lightly golden brown. 

Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade and season with salt and pepper.  

Grill until golden brown on each side, about 1 1/2 minutes per side. 

Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. 

Sprinkle with the remaining thyme and garnish with oregano leaves.




Source

Recipe courtesy of Bobby Flay, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Pink Lemonade Stand Cake

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it.  I would not suggest this cake for a beginner baker.

Such a pretty cake!

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon peel
4 large eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Directions

Preheat oven to 350°. 

Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

Whisk the first five ingredients until blended in a small bowl . 

Cream butter, sugar and lemon peel in a large bowl until light and fluffy. 

Add eggs, one at a time and beat well after each addition. Beat in vanilla. 

Whisk flour, baking powder, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer batter to prepared pans. 

Bake 20-24 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.

Spread remaining frosting over top and sides of cake.

Decorate with sprinkles. Refrigerate until serving. 

Yield: 12 servings.

Nutritional Facts

1 slice (calculated without optional decorations): 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein

Source