1 tbsp vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) chopped green chiles, drained
1 tsp dried oregano leaves
1/2 tsp ground cumin
Dash ground red pepper (cayenne), if desired
1.5 cups shredded Monterey Jack cheese
1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
2. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10-15 minutes to blend flavors, stirring occasionally.
3. To serve, spoon chili into soup bowls. Top each serving with cheese.
Notes: Freezes well.
(from Betty Crocker)
Tuesday, November 3, 2015
1 tbsp vegetable oil
Sunday, October 25, 2015
1 tbsp vegetable or canola oil
2.5 lb beef chuck roast, cut into 1" cubes
1/2 tsp salt
1/4 tsp black pepper
1 lb large carrots, peeled and cut into 1" pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups beef broth
1 tsp chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
1. In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4-6 minutes, searing all sides of beef. Transfer to plate.
2. Add carrots and onion to Dutch oven, and cook 3-5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
3. Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve.
Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender.
Tuesday, August 11, 2015
4 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13.75oz) artichoke hearts, drained, quartered
1 pint grape tomatoes
1/2 of a 12 oz jar roasted red peppers, cut into strips
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
1. Heat oven to 400.
2. Mix rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with chicken, artichokes, peppers, and tomatoes; drizzle with combined dressing and pesto.
3. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
4. Bake 30-35 minutes or until chicken is done (165 degrees on a meat thermometer). Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening.
Monday, August 10, 2015
1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp sweet relish
1/2 teaspoon Worcestershire sauce
1 tsp chili sauce
1/2 tsp minced garlic
1/2 tsp paprika
1/4 tsp Creole seasoning
Couple dashes of hot sauce
Squeeze of lemon
1. Put all ingredients in a bowl and whisk together until well combined.
2. The remoulade can be served immediately with crab cakes, and is even better if refrigerated for a couple of hours to allow flavors to marry. Keep refrigerated.
Makes approximately 2/3 cup sauce.
Sunday, July 26, 2015
2 cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1 3/4 cups milk
1/2 cup melted butter
1. Brush non-stick surface of waffle iron with a layer of vegetable oil. Heat waffle iron according to model instructions. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
2. In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
3. Pour 1/2 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter, as this will vary from model to model.) Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops -- or as directed by the manual of your specific waffle iron. Carefully remove waffle with a heat resistant spatula. Serve immediately, topped with butter and syrup, or fresh berries. Repeat with remaining batter.
Servings: varies by waffle iron -- mine yields 8 with this recipe.
To freeze waffles:
Allow waffles to cool completely. Line a baking sheet with a sheet of parchment paper. Place the cooled waffles on the baking sheet making sure that they do not touch each other. If you are freezing more that one layer of waffles, you can simply use another sheet of parchment to separate the layers. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours. Once the pancakes or waffles are completely frozen, stack them in a zip top freezer bag or freezer-safe container.
To reheat frozen waffles:
Preheat oven or toaster oven to 350. Line a baking sheet with parchment paper. Line the desired number of waffles on the baking sheet. Bake for 10-15 minutes or until they are heated through.