I had this at a scrapbooking event. It was so yummy!
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
Sunday, October 30, 2011
Chicken and Rice with Broccoli and Cheddar
I thought this dish was delicious (and I am not a broccoli fan!). This recipe is from a cookbook titled, "The Best 30-Minute Recipes" from the editors of Cook's Illustrated.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Pasta Margherita
I loved this dish! It was easy to make and the leftovers (which I ate two nights later) were still really good. I don't know where I got this recipe.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
Chicken Tortilla Casserole
Can I just say that I LOVE this dish! DELICIOUS! I feel like a traitor saying this, but I think this is better than the one my mom makes! This will definitely be a top 5 favorite. YUM!
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
Feta Tomato Topper
I couldn't think of an appetizer to make for Bunco. My friend, Teresa, gave me this recipe and promised it would be good. She was right! There were none left at the end of Bunco. :)
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
Pork Chops Stuffed with Feta and Spinach
This was pretty easy to make and very good. It was very filling, though. This recipe is from Cooking Light and their comment was, "Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite."
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Sunrise Breakfast Casserole
I found this recipe in the Arizona Republic about 2 years ago. This is great for brunch...it is like a complete breakfast in a square!
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
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