I'll share my recipe, if you'll share yours, May 11, 2011

luckygardnr

12 years ago

CHEESE & BROCCOLI TOPPED CHICKEN

2 cups small broccoli florets (approx. 1/4 bunch)

4 Sensations by Compliments Skinless Chicken Breasts (approx. 5 oz/150 g each), tenders removed

1/4 tsp each salt and pepper

1/4 cup Compliments Balance Mayonnaise Style Dressing

1 tbsp Sensations by Compliments Original Dijon Prepared Mustard

1 green onion, finely chopped

3/4 cup shredded Compliments Balance Old Cheddar Cheese, divided

2 tbsp Compliments Sliced Natural Almonds

Preheat the oven to 375Ã¯Â¿Â½F (190Ã¯Â¿Â½C). Blanch the broccoli in boiling, salted water for 3 min.; drain and rinse under cold running water. Reserve.

Pound the chicken to an even thickness (about 1/2-in./1 cm). Arrange on a foil-lined baking sheet and season with salt and pepper.

Combine dressing and mustard and stir in the broccoli, green onion and 1/2 cup (125 ml) of the cheese. Spread an equal portion of the mixture evenly onto each chicken breast. Bake for 15 to 17 min. (or until internal temperature reaches 165Ã¯Â¿Â½F/71Ã¯Â¿Â½C on an instant read thermometer). Sprinkle with remaining cheese and almonds.

Broil for 1 to 2 min. or until nuts are lightly browned and cheese is bubbly.

Comments (5)

Jasdip
12 years ago
Celebrate spring with this light and nutrient-rich meal. It scores big on flavour, simplicity and speed. For ease, pick up a rotisserie chicken from the grocery store.

Roasted Vegetables and Chicken Penne (Foodland Ontario)

500 g (1 lb) asparagus, trimmed

2 sweet greenhouse peppers, seeded

30 ml (2 tbsp) olive oil, divided

1 ml (1/4 tsp) each salt and pepper

375 ml (1 1/2 cups) greenhouse grape tomatoes

375 g (12 oz) penne or other short pasta (about 1 l/4 cups)

500 ml (2 cups) cooked chicken

30 ml (2 tbsp) red wine vinegar

2 cloves garlic, minced

125 ml (1/2 cup) crumbled aged white cheddar cheese

50 ml (1/4 cup) slivered fresh basil

2 green onions, thinly sliced

1. Slice asparagus diagonally into quarters and chop peppers into bite-size pieces; place in a medium bowl. Add 15 ml (1 tbsp) of the oil, salt and pepper and toss. Spread on a rimmed baking sheet. Roast in a 220 C (425 F) oven for 7 minutes. Add tomatoes and shake baking sheet; roast for 8 minutes or until asparagus is tender-crisp.

2. Meanwhile, in a large pot of boiling lightly salted water, cook penne according to package directions until tender. Drain pasta, reserving 250 ml (1 cup) of the cooking water.

3. Return pot to medium heat. Add cooked pasta, remaining oil, roasted vegetables, chicken, vinegar and garlic; toss to combine, adding enough of the pasta water to moisten to desired consistency. Cook, stirring, for 2 minutes or until chicken is heated through. Remove from heat. Stir in cheese, basil and green onions. Makes 4 servings.

Nutritional information per serving: 612 calories; 77 g carbohydrate; 39 g protein; 16 g fat; 6 g fibre.

Note: For a nutritional boost, try whole-grain pasta, or read the label and select pasta that has been enriched with B-vitamins and iron.
patti43
12 years ago
These look like they'd be good either as an appetizer or along side of a pasta dish.

PIZZA BITES (Annie Eats)

1 can Pillsbury pizza dough
1 cup shredded mozzarella cheese
About 14 slices pepperoni, cut into small pieces
For topping: Olive oil, Italian seasoning

Preheat the oven to 400? F. Lightly grease a 9-inch pie plate. Divide the pizza dough into about 14 roughly equal sized pieces. Take one of the dough pieces, flatten it, and put shredded cheese and some pepperoni in the middle. Pull the edges of the dough around the fillings and pinch closed. Form into a ball and place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with marina sauce.
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I'll share my recipe, if you'll share yours, March 11, 2011
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Buttermilk Country Fried Chicken with Cucumber Salad Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal. 1/4 cup halved and very thinly sliced red onion 1 very small clove garlic Kosher salt 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying 3/4 cup plus 2 Tbs. buttermilk 1-1/2 tsp. fresh lemon juice 1 Tbs. chopped fresh dill Freshly ground black pepper 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced) 3/4 cup all-purpose flour 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick) Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef's knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld. Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.) Choose a skillet (preferably cast iron) that's large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.
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I'll share my recipe, if you'll share yours, May 26, 2011
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Pork and Asparagus with Mustard Vinaigrette (Real Simple) 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 pork tenderloin (about 1 1/4 pounds) kosher salt and black pepper 1 pound asparagus, tough ends trimmed 3 shallots, cut into wedges 2 tablespoons cider vinegar 1 tablespoon whole-grain mustard Heat oven to 400 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes. In a bowl, whisk together the vinegar, mustard, and remaining 1/3 cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
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I'll share my recipe, if you'll share yours, May 12, 2011
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Banana Split Bread Banana Split Bread Timer Prep Time:10 min Cook Time:50 min Yield: 1 loaf INGREDIENTS: Crisco Flour No-Stick Spray 1 (8 oz.) can crushed pineapple, well drained, reserving juice 1 (14 oz.) package Pillsbury Banana Quick Bread 2 large eggs 3 tablespoons Vegetable Oil 1/3 cup chopped maraschino cherries 1/3 cup mini semi-sweet chocolate chips 1/3 cup chopped pecans 1/4 cup Vanilla Frosting PREPARATION DIRECTIONS: HEAT oven to 375F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup. COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread. High Altitude (above 3500 ft.): ADD 1 tablespoon flour to dry mix. Bake at 375F for 40 to 50 minutes. Sue
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I'll share my recipe, if you'll share yours, May 23, 2011
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LACHO AND FRIED POTATOES POTATOES: 6 large Russett potatoes (or whatever brand you choose to use) LACHO: 2 packs of Pork Smoked Sausage 3 red bell peppers 3 yellow bell peppers 3 orange bell peppers 3 green bell peppers 2 large white onion 6 large tomatoes It is best to start the potatoes first, because they take a while to cook. Slice potatoes into cubes, about 1/2-1-inch thick and season to taste. Heat 1 tablespoon of grease (or vegetable oil) in a large skillet on medium, and add potatoes. Fry potatoes on medium, stirring occasionally, until they are golden brown or have reached desired doneness. Now, let's start the Lacho! Slice smoked sausage about 1/2 inch thick and sautÃ¯Â¿Â½ in a LARGE skillet on medium heat for about 20-25 minutes, stirring occasionally. As sausage is cooking, slice ALL bell peppers into long 1/4-1/2 inch thick strips. Do the same with the 2 onions. Once the smoked sausage has produced about 1-1 1/2 cups of juice, add all bell peppers and onions in with sausage and mix together. Let the smoked sausage, bell peppers and onions sautÃ¯Â¿Â½, stirring occasionally, for about 30 minutes or until peppers and onions have softened. Slice ALL tomatoes and lay on top of sausage, pepper and onion mixture. Turn heat to low and let simmer for about 10 minutes, stirring occasionally. You can eat Lacho and potatoes separately, or mix them both together. Sue
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trixietx
12 years ago
I think I will try this recipe this evening.

OVEN BAKED COCONUT SHRIMP

26 large uncooked shrimp (peeled, deveined and leave tails intact)
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon ground red pepper (can use more)
3 large egg whites
1-1/2 cups sweetened flaked coconut

1 Set oven to 375 degrees F.
2 Rinse the shrimp under cold water and pat dry with paper towels.
3 In a shallow dish combine the cornstarch with salt and red pepper;
stir to combine.
4 Place the egg whites in a medium bowl; beat using an electric mixer
on high speed until frothy (about 2 minutes).
5 Place the coconut in a shallow dish.
6 Working one shrimp at a time dredge the shrimp firstly in the
cornstarch mixture, then dip in egg whites and then in shredded
coconut.
7 Place the shrimp on a foil-lined baking sheet that has been
generously coated with cooking spray.
8 Repeat with remaining shrimp (cornstarch, then egg white and then in
coconut).
9 Lightly spray the shrimp with cooking spray.
10 Bake for about 20 minutes or until the shrimp are done, turn the
shrimp after 10 minutes of cooking making that 10 minutes per side.
glenda_al
12 years ago
easy does it bbq sauce

Neighbor 25 years ago introduced me to this. Can't tell how many times I have used this recipe.

bbq sauce

equals amts of cola and ketchup

Mix and use
sue_va
12 years ago
And for dessert on this fine sunny day.

MANDARIN ORANGE CAKE

1 box yellow cake mix
4 eggs
ÃÂ½ cup salad oil
1 large can Mandarin oranges, including juice

Mix all together and bake in three 8 inch cake pans at 350ÃÂ° for 15-20 minutes.

ICING
1 12 oz. Cool Whip
1 20 oz. crushed pineapple, well drained
1 5 oz. pkg vanilla instant pudding

Mix all together and spread between layers and on top and sides of cake.

Sue

I'll share my recipe, if you'll share yours, May 11, 2011

Comments (5)

Jasdip

patti43

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trixietx

glenda_al

sue_va

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