Potato chicken bake

Potato Chicken Bake

Mixture: 

1 lb chicken breast cooked and diced. (In St. Thomas we used frozen chicken tenders and it turned out well, but I think diced is better)

1 can stewed tomatoes

1 pkg taco seasoning

1/2 t. garlic powder

3 potatoes or 3 cups sliced

Top with grated cheddar cheese

Combine top 4 ingredients to make mixture and spread on the bottom of a 9x13 pan.  Top with sliced potatoes and then shredded cheese. Bake at 400 degrees for 40 minutes covered with foil, then uncover and continue baking for 15-20 minutes.  

Spinach dip

1 small pkg. chopped frozen spinach

3/4 cup mayonnaise

1/4 cup sour cream

1 packet dry onion instant soup/dip

·      Thaw spinach in microwave and drain water (if you’re in a time crunch you can also just put the spinach in frozen, but the dip turns our a bit runnier)

·      Mix all ingredients together in bowl (best if allowed to chill for an hour or two before serving)

·      Serve with sourdough bread for dipping

Braided Spaghetti in Garlic Bread

Servings: 8 
Skills: Intermediate 
Prep Time: 15 min (not including thaw time)
Bake Time: 30-35 min

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

corn bread

AWARD WINNING

 
1 c butter/margarine                                  1 c yellow corn meal
1 c white sugar                                         4 tsp. baking powder
4 eggs                                                     1/4 tsp salt
1 (16 oz) can creamed corn                       1/2 c grated Cheddar Cheese
1/2 c grated Pepper Jack cheese               1 c flour
 
Cream butter and sugar.  Add eggs, one at a time, mixing thoroughly after each.  Stir in creamed corn and cheeses.  Add dry ingredients.  Pour into a lightly greased 9x13 pan.  Bake at 350 degrees for 30 minutes or until middle is springy.  Enjoy!

Grill Bread

Grill bread is sort of like a pretzel and sort of like bread and a lot like crack. I dare you to take just one bite. One friend of mine – who particularly relishes its salty pretzel-like quality – once begged me not to make it. She was on a reducing plan and found the siren call of the grill bread too much to resist. On her, I take pity. For the rest of you: Enjoy.

Grill Bread

Make the dough a day ahead of time, stretch it out ahead of time and cover or simply stretch it right before you plop it on the grill.

1 teaspoon active dry yeast

1 cup milk

6 1/2 – 7 cups all-purpose flour

1 tablespoon kosher salt

Olive oil for brushing

Coarse salt for sprinkling

Rosemary for sprinkling

Dissolve yeast in 1 1/2 cups lukewarm water. Stir in 1 cup lukewarm milk.

Stir in flour and salt until a dough forms (this is great to do in a standing mixer with a dough hook, if you have one). If doing this by hand, you may need to turn the dough out onto a counter and knead it to work in all the flour.

Lightly oil a large bowl and put the dough in it. Cover with a clean kitchen towel and let sit to let dough rise until doubled in bulk, 8 hours or overnight.

Punch down the dough and let it sit another hour.

Meanwhile, brush your cooking grate with vegetable oil. Heat your grill to medium to medium-hot. You should be able to hold your hand about an inch over the cooking grate for two minutes second or so before it just feels way too hot. Don’t worry too much about this, however. Grill bread isn’t fussy.

Divide the dough into ten pieces. Work with one piece at a time and stretch it into a disk of some sort – oblong is cool, round is fine, crazy-shaped is always popular. Lay whatever shaped dough disk you have on the hot grill. Repeat with remaining pieces of dough.

Once all dough is on the grill, brush each disk with olive oil and sprinkle with salt and Rosemary, if you’re using them. Cook until grill marks form and the disks release easily from the grill. I’m not going to give you a time frame because I know nothing about your grill or fire-making skills or how windy and cooled off it is on your balcony where the grill is. This could take 5 minutes or 15 – but that is not a time frame to follow! Just hang with the bread a bit, when it releases easily and has grill marks, flip it. Flip each grill bread and brush the cooked side with olive oil and sprinkle with salt.

Cook until grill marks form on the second side and grill breads are cooked through. Serve hot or at least warm.

pumpkin Chocolate chip cookies

4 C. Flour

2 C. Oatmeal

2 tsp. Soda

2 tsp. Cinnamon

1 tsp. Salt

1 1/2 C. Margarine

2 C. Brown Sugar

1 C. White Sugar

1 Egg

1 tsp. Vanilla

1 Small Can Pumpkin

1 C. Chocolate Chips

Mix margarine and sugars. Add eggs, vanilla, and pumpkin. Stir in dry ingredients. Bake 350 degrees for 10-12 minutes.

Sherrie's cookie recipe- this is our FAVORITE!!

Great Harvest Pumpkin Bread

This is supposed to be a pretty good copy cat recipe of the delicious Great Harvest Recipe.
2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips 

Preheat oven to 350°F degrees for about 60 min . Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. 

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. 

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Herbed Quinoa

From Giada on Food Network. Delicious with Grilled Salmon with Citrus Salsa

Total Time: 23 min

Prep 8 min

Cook 15 min

Yield: 4 very generous servings

Level: Easy

Directions

Quinoa:

Ingredients

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
SERVES 4
Calories: 391
Total Fat: 18
Saturated Fat: 3 grams
Protein: 13 grams
Total carbohydrates: 46 grams
Sugar: 1 gram
Fiber: 5 grams
Cholesterol: 0 milligrams
Sodium: 176 milligrams

Grilled Salmon with Citrus Salsa

From Giada on Food Network. Great with Herbed Quinoa!

Total Time: 23 min

Prep: 10 min

Inactive: 5 min

Cook: 8 min

Yield: 4 servings

Level:Easy

Ingredients

Salsa:

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 scallions, finely sliced
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Salmon:

• Vegetable or canola oil, for oiling the grill
• 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Chicken Fajitas - Delicious

SKILLET CHICKEN FAJITAS

Published September 1, 2012.   From Cook's Illustrated.

Serves 4.  

WHY THIS RECIPE WORKS:

To create indoor chicken fajitas that didn’t require a slew of compensatory garnishes to be tasty, we took a fresh look at the key ingredients. For well-charred, juicy chicken we marinated boneless, skinless breasts in a potent mix of smoked paprika, garlic, cumin, cayenne, and sugar before searing them hard on one side and finishing them gently in a low oven. We revamped the usual bland mix of bell pepper and onion by charring poblano chiles and thinly sliced onion, and then cooking them down with cream and lime. Finally, we finish the dish with small amounts of complementary garnishes: pickled radish, queso fresco, and cilantro leaves.

We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.

INGREDIENTS

• Chicken
• 1/4cup vegetable oil
• 2tablespoons lime juice
• 2  garlic cloves , peeled and smashed
• 1 1/2teaspoons smoked paprika
• 1teaspoon sugar
• 1teaspoon salt
• 1/2teaspoon ground cumin
• 1/2teaspoon pepper
• 1/4teaspoon cayenne pepper
• 1 1/2pounds boneless, skinless chicken breasts , trimmed and pounded to 1/2-inch thickness
• Rajas con Crema
• 1pound (3 to 4) poblano (referred to as pasilla, also) chiles , stemmed, halved, and seeded - I used just two and it was just fine - not too hot
• 1tablespoon vegetable oil
• 1onion , halved and sliced 1/4 inch thick
• 2garlic cloves , minced
• 1/4teaspoon dried thyme - (I didn't have any of this, so I left it out and it tasted just fine)
• 1/4teaspoon dried oregano
• 1/2cup heavy cream
• 1tablespoon lime juice
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 8 - 12(6-inch) flour tortillas , warmed
• 1/4cup minced fresh cilantro
• Spicy Pickled Radishes (see related content) (I didn't make the relish, I just used chopped up radishes, tasted great and gave it a little crunch)
• Lime wedges

INSTRUCTIONS

1. 1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
2. 2. FOR THE RAJAS CON CREMA: Mean­while, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.
3. 3. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer vegetables to bowl, cover, and place on middle oven rack. Wipe out skillet with paper towels.
4. 4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
5. 5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Pickled Radishes. Serve with lime wedges.

STEP-BY-STEP

Overcoming the Pitfalls of Lean White Meat

We like the convenience of boneless, skinless chicken breasts, but their lack of fat and flavor is a hazard. Here's how we achieve meat that is well charred, juicy, and meaty tasting.

SEAR ON ONE SIDE: Cook marinated breasts over high heat without moving until thoroughly charred.

TRANSFER TO OVEN: Flip breasts and finish in a gentle 200-degree oven, which ensures the breasts won't overcook.

TOSS IN PAN JUICES: After resting chicken, slice and return to skillet. Toss in flavorful juices before serving.

Pepping Up Fajitas with Poblanos

THE PEPPER TO PICK:

Forget the ho-hum grilled bell peppers and onions typically served with fajitas. Here, we take a cue from mexican cuisine, charbroiling strips of fruity, complex-tasting poblano chiles and then simmering them with onions, cream, and lime juice. The tangy concoction, called rajas con crema, provides a rich counterpoint to the lean chicken.

SPICY PICKLED RADISHES

Published September 1, 2012.   From Cook's Illustrated.

Makes about 1 3/4 cups.  

INGREDIENTS

• 10radishes , trimmed and sliced thin
• 1/2cup lime juice (4 limes)
• 1/2jalapeño chile , stemmed and sliced thin
• 1teaspoon sugar
• 1/4teaspoon salt

INSTRUCTIONS

1. Combine all ingredients in bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.