THE RECIPE
Courtesy of: Cooking Light Magazine - May 2014 Issue
3/4 cup prechopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro stems
2 tbsp sliced pickled jalapeno pepper
5 tsp all-purpose flour
1/2 tsp ground cumin
2 garlic cloves, thinly sliced
8 oz shredded skinless boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
3 tbsp reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
8 (6-inch) corn tortillas
4 ox reduced-fat sharp cheddar cheese, shaved
2 tbsp cilantro leaves
Place oven rack in lower third of oven, and preheat broiler to high.
Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bringing to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
Stack tortillas; wrap stack in damp paper towels, and microwave on HIGH for 45 seconds. Spoon 1 cup chicken mixture into 11 x 7-inch glass or ceramic banking dish.
Spoon 1/3 cup chicken mixture in a center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish.
Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
TIPS & TWEAKS
This recipe called for pickled jalapeno peppers, but we bought fresh and chopped it up. We also did not use rotisserie chicken, we cooked chicken breasts in the oven at 350 degrees for 30 minutes, then shredded it.
Also, we wanted a more baked taste, so we baked the dish at 350 degrees for about 20-25 minutes, broiling for the last 3 minutes.
REVIEW
It might be obvious how amazing this recipe is in the fact that we didn't get a picture of this after it was baked! Yes, this is amazing and we will be making it quite often.
THE RECIPE
Courtesy of: Food Network Magazine - July/August 2014 Issue
1 lb extra-large shrimp (16 to 20 count), peeled and deveined
3 large eggs
1-1/2 cups milk
1 tsp paprika
Kosher salt
1-1/2 cups all-purpose flour
Freshly ground pepper
1-1/2 cups breadcrumbs (preferably fresh)
3/4 cup mayonnaise
1/4 cup chopped dill pickle
2 tbsp ketchup
1 tbsp horseradish, drained and rinsed
1 tsp Worcestershire sauce
4 scallions, finely chopped
1 tbsp minced fresh parsley
Peanut or vegetable oil, for frying
4 Portuguese or kaiser rolls, split open
Shredded iceburg lettuce, for topping
Lemon wedges, for serving
Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh. Whisk the eggs, milk, paprika, and 1 tsp salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour.
Put the flour in a shallow bowl and season with pepper. Put the breadcrumbs in another shallow bowl. Remove the shrimp from the egg mixture, dredge in the seasoned flour. Dip the shrimp in the egg mixture again, then roll in breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry.
Meanwhile, combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions, and parsley in a small bowl. Cover and refrigerate until ready to serve.
Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees. Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes. Remove the shrimp with a slotted spoon and drain on paper towels; season with salt.
Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp. Serve with lemon wedges.
REVIEW
You must make this amazing sandwich this summer! A few things we did differently were not adding horseradish (we just don't prefer it) and used bread and butter pickles instead of dill. Even the recipe for just the fried shrimp is pretty amazing and can be used as a summer favorite!
THE RECIPE
Courtesy of: Betty Crocker's Best Chicken Cookbook
1tbsp vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
1 can (14.5 oz) ready-to-serve chicken broth
1 cup water
1 cup uncooked rosamarina (orzo) pasta
1 bag (16 oz) frozen brocoli, green beans, pearl onions, and red peppers
3 tbsp Caesar dressing
1/8 tsp coarsly ground pepper
Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, about 10 minutes, turning once, until brown. Remove chicken from skillet and keep warm.
Add broth and water to skillet, heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, sitrring occasionally, until pasta is tender. Stir in frozen vegetables (cut any large broccoli pieces in half) and dressing. Add chicken. Spring with pepper.
Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
REVIEW
The Caesar dressing in this recipe really adds a lot of flavor to the dish! We were not able to find the frozen vegetables the recipe called for, so we used a green/yellow bean medley that included carrots, and put fresh chopped onion in with the vegetables. Overall, this is a pretty easy and tasty recipe.
THE RECIPE
Courtesy of: Betty Crocker's Best Chicken Cookbook
1 lb ground turkey
1/3 cup barbecue sauce
1 can (4 oz) chopped green chilies, drained
4 slices (1 oz each) Monterey Jack cheese with jalapeno peppers
4 hamburger buns split
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix turkey, barbecue sauce, and chilies.
Shape mixture into 4 patties, each about 3/4 inch thick. Cover and grill patties 4 to 6 inches from medium heat, 14 to 16 minutes, turning once, until no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted. Server on buns.
REVIEW
This is an extremely easy and tasty burger to make, not to mention it's pretty healthy using turkey! The barbecue and chilies give it a little heat but keep the turkey moist. We added some fresh avocados on top to add to the creaminess of the burger. We loved this burger so much we made it again a week later!
THE RECIPE
Courtesy of: Food Network Magazine - July/August 2014 Issue
1-3/4 cup cold heavy cream
1-1/2 cup mascarpone cheese
1/3 cup confectioners' sugar
1 tsp vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers
Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar, and vanilla in a bowl with a mixer on low speed, until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
Combine the remaining 3/4 cup each of heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers, and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press crumbs around the side of the cake.
REVIEW
Yea... so this cake is soooooo amazing, we didn't even waste the time putting the crumb topping around the edge of the cake! This is the easiest and most delicious thing we've made in a long time. And you better believe we'll be making it again very soon!
The Recipe
Courtesy of: Betty Crocker's Best Chicken Cookbook
2 tbsp butter
1 small onion, finely chopped (1/4 cup)
3 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups chicken broth
1 cup uncooked orzo pasta
2 cupts shredded cooked chicken breast
2 tbsp chopped fresh or 2 tsp dried dill weed
1/2 tsp salt
Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips, and leek in butter, stirring occasionally, until carrots are tender.
Stir in broth and pasta. Heat to boiling; reduce heat to love. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.
Review
This is a quick and easy soup recipe that is delicious! All of the root vegetables give it a very hearty flavor. We highly recommend this soup!
The Recipe
Courtesy of: Betty Crocker's Best Chicken Cookbook
1 package (9 oz) refrigerated cheese-filled tortellini
6 cups bite-size pieces assorted salad greens
3 cups chopped cooked chicken
1/2 cup Italian dressing
1/3 cup shredded Parmesan cheese
Cook and drain the tortellini as directed on the package. Mix tortellini and remaining ingredients, except cheese. Sprinkle with cheese.
Review
Yes, it is that simple! And that's why we make this salad for dinner a lot. You can cook the chicken ahead of time on the weekend (bake in the oven at 350 degrees for 30 minutes - this is for 2 skinless, boneless chicken breast) and just toss everything together on a busy night! It's an incredibly tasty, and healthy, meal!
By the way - we highly recommend this cookbook. We have tried nearly every recipe in this book!
