Monday, February 28, 2011

Hurry-Up Potato Salad

Makes 12 servings
Prep Time: 10 min.
Cooking Time: 13 min.
Chill Time: 1 hr.

Ingredients:
8 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded carrot
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon curry powder, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
3 chopped hard-cooked eggs

Directions:
1) Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan.
2) Add potatoes. Cover and heat to boiling; reduce heat.
3) Simmer 6 to 8 minutes or until potatoes are tender; drain.
4) In a large glass or plastic bowl, mix carrot, sour cream, mayonnaise or salad dressing, curry powder, salt, mustard, and eggs. Fold in potatoes.
5) Cover and refrigerate at least 1 hour.

Sunday, February 27, 2011

Pineapple Tea

Makes 12 servings
Prep Time 10 min.

Ingredients:
3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1 1/2 cups lemon juice
1 cup sugar
12 cups iced tea

Directions:
1) In a large pitcher, mix juice concentrate, lemon juice and sugar until sugar is dissolved.
2) Stir in tea.
3) Cover and store in refrigerator.

Saturday, February 26, 2011

Oven-Fried Picnic Chicken

Makes 8 servings

Prep Time: 10 min.
Baking Time: 45 to 50 min.

Ingredients:
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Directions:
Preheat oven to 400ºF.
1) Into shallow glass or plastic bowl, pour buttermilk. Add chicken and turn to coat. Let stand for 5 minutes.
2) Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin.
3) Add Bisquick mix and dressing mix (dry) to cereal in bag.
4) Remove chicken from buttermilk and discard buttermilk. Add chicken to cereal mixture. Seal bag and shake to coat.
5) Place chicken on cookie sheet. Spray with cooking spray.
6) Bake for 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Alan’s Kitchen Tip
Bake it the night before, then pack it up for a picnic in the park the next day!

Friday, February 25, 2011

Egg & Cheese Sandwich

Makes 4 sandwiches
Prep Time: 15 min.
Broil Time: 5 min.

Ingredients:
4 English muffins, split
4 teaspoons prepared mustard
2 eggs, hard-cooked, sliced*
4 slices (3/4-ounce) Deli American Cheese
8 slices (1-ounce) deli ham

Directions:
1) Heat broiler. Place muffin halves onto ungreased baking sheet.
2) Broil 3 to 5 inches from heat until light golden brown for 1 to 2 minutes.
3) Spread each muffin half with 1/2 teaspoon mustard.
4) Remove 4 muffin halves from baking sheet.

Thursday, February 24, 2011

Breakfast Scramble Wrap

4 servings
Prep Time: 20 min.

Ingredients:
1/4 cup sour cream
1/4 cup chunky salsa
8 Eggs
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped cilantro
1/4 cup sliced green onion
1/4 cup chopped red bell pepper
3 ounces Cheddar Cheese, shredded
4 (10-inch) spinach or tomato-flavored flour tortillas, warmed

Directions:1) Combine sour cream and salsa in small bowl. Cover; refrigerate until serving time.
2) Heat 10-inch nonstick skillet over medium-low heat.
3) In a small bowl, combine eggs, dry mustard, salt and pepper. Beat with wire whisk until well mixed.
4) Pour egg mixture into skillet and cook for 1 minute or until eggs begin to set.
5) Gently stir until eggs are completely cooked for 1 to 2 minutes.
6) Remove from heat and stir in cilantro, green onion, red bell pepper, and Cheddar Cheese.
7) For each wrap, place 3/4 cup cooked egg mixture onto each tortilla.
8) Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling.
9) Place onto microwave-safe plate; microwave on HIGH (100% power) until heated through for 1 to 2 minutes.
10) Cut each wrap in half and serve with sour cream and salsa mixture.

Wednesday, February 23, 2011

Get Up 'n Go Breakfast Sandwiches

Makes 8 sandwiches
Prep Time: 15 Minutes
Baking Time: 20 min.


Ingredients:
1 can (16.3 oz) refrigerated buttermilk or southern style biscuits
8 thin slices Canadian bacon (about 4 1/2 oz)
8 slices (1 oz each) American cheese
8 thin slices tomato, if desired

Directions:
1) Bake biscuits as directed on can. Cool completely, about 20 minutes.
2) Split warm biscuits. Fill each with 1 slice Canadian bacon and 1 slice cheese cut to fit.
3) Wrap sandwiches individually in microwavable plastic wrap.
4) Place in large resealable freezer plastic bag; seal bag and freeze. For best quality, use within 3 months.
Prepare for Breakfast
1) To heat 1 frozen sandwich, loosen wrapping.
2) Microwave on High 45 to 60 seconds or until thoroughly heated and cheese is melted.
3) Let stand 30 to 60 seconds to cool slightly before serving.
4) Add tomato slice to each sandwich.

Friday, February 11, 2011

Slow Baked Beef Brisket

Makes 8 to 10 servings
Prep Time: 15 min.
Marinate Time: 8 hrs. or overnight
Baking Time: 6 hrs.

Ingredients:
1 beef brisket
Marinate:
1/2 cup sugar
1/4 cup salt
Pepper to taste
Barbecue Sauce
2 cups barbecue sauce
1/2 cup vinegar
1 cup ketchup
3/4 cup water
1 jar (any size, any kind) jam

Directions:
1) In a large bowl, coat brisket with sugar, salt and pepper. Let meat marinate in this combination in the refrigerator overnight.
Preheat oven to 300° F.
2) Place brisket in baking bag and add barbecue sauce, vinegar, ketchup, water, and jam.
3) Slow cook in oven at 300° F. for 2 hours.
4) Reduce heat to 250° F. and finish cooking for about 4 hours, or until done.

Thursday, February 10, 2011

Quick Southwest Chili

Makes 8 to 10 servings
Prep Time: 10 min.
Cooking Time: 15 min.

Ingredients:
1 1/2 pounds ground beef or ground turkey
1 small onion, diced
2 cans kidney beans
1 can pinto beans or 3 cans black beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package ranch dressing

Directions:
1) In a large pot, fry the ground beef with the onion.
2) When done, drain the grease and then add kidney beans, pinto or black beans, corn, olives, Rotel, tomatoes, taco seasoning, and ranch dressing, Stir to mix well.
3) Heat for 15 minutes or until all ingredients are hot.

Tuesday, February 8, 2011

Gorgonzola Ziti

Makes 4 servings
Prep Time: 15 min.

Ingredients
8 ounces (2 1/2 cups) uncooked dried ziti pasta
1/4 cup dried Italian bread crumbs
1/4 cup sliced green onions
1 tablespoon Butter, melted
1/2 cup milk
4 ounces cream cheese, cubed
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/4 teaspoon salt

Directions
Cook pasta according to package directions. Drain.
1) Meanwhile, combine bread crumbs, 2 Tablespoons green onions and butter in small bowl. Set aside.
2) Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet.
3) Cook for 2 to 3 minutes over medium-high heat, stirring occasionally, until cheese is melted . Remove from heat.

Monday, February 7, 2011

Chicken & Vegetables With A Twist

Makes 6 servings
Prep Time: 5 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 Tablespoons Buttery Taste Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions:
Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
1) Melt 3 tablespoons Buttery Taste Spread in 10-inch skillet until sizzling. Add garlic, chicken and thyme.
2) Cook for 5 to 8 minutes over medium-high heat, stirring constantly, until chicken is no longer pink.
3) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
4) Stir in cooked fusilli, remaining Buttery Taste Spread and Parmesan cheese.

Sunday, February 6, 2011

Beany Pork Mini Pizzas

Makes 8 servings (2 mini pizzas each)
Prep Time: 10 min.
Baking Time: 20 min.

Ingredients:
8 English muffins
1/2 pound Italian pork sausage (mild or hot), remove casings if present
1 can (15 oz each) Pork and Beans
1 can (14.5 oz each) Petite Diced Tomatoes, drained well
16 thin slices Pepper Jack cheese

Directions:
Preheat oven to 350° F. Split English muffins in half. Place on baking sheet and bake for 10 to 12 minutes or until toasted.
1) Meanwhile, cook sausage in large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Drain.
2) Pour extra sauce off top of pork and beans in can and discard.
3) Add beans and drained tomatoes to skillet. Cook 2 minutes or until hot.
4) Spoon 1/4 cup bean mixture onto each muffin half.
5) Top each with 1 slice cheese.
6) Bake for 10 minutes or until cheese melts.

Saturday, February 5, 2011

Sausage & Mango Pizza

4 servings (2 slices each)

Ingredients
1 Tablespoon butter or margarine
1 large sweet onion, cut in half, thinly sliced
1 package Hot or Original Sausage Crumbles
1 cup mango chutney
1 package (14 ounces) Italian pizza crust (12- inch)
1/2 cup (2 ounces) crumbled feta cheese
2 Tablespoons chopped cilantro

DirectionsPreheat oven to 425° F.
1) Melt butter in a large skillet over medium heat.
2) Add onion, cook and stir for 7-8 minutes or until onion starts to brown.
3) Add sausage; cook and stir for 4-5 minutes or until sausage is hot and onions are caramelized.
4) Spread chutney on pizza crust to within 1-inch from edge.
5) Spoon sausage mixture onto crust.
6) Sprinkle evenly with feta cheese.
7) Bake for 10-12 minutes or until crust is warmed and cheese is soft.
8) Sprinkle cilantro over pizza and cut pizza into 8 slices.

AK’s Tip: If mango chutney is not available substitute apricot preserves.

Thursday, February 3, 2011

Easy Cheesy Vegetable Soup

Makes 4 servings
Prep Time 15 Minutes

Ingredients:
4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

Directions:
1) In a 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
2) Stir in chili powder.
3) Stir in rice and vegetables and cook until hot.

Wednesday, February 2, 2011

Turkey Cucumber Dill Sandwiches
Makes 4 sandwiches
Prep Time: 15 Minutes
Ingredients:
1/4 cup mayonnaise or salad dressing
1 tablespoon dried dill weed
8 slices multigrain bread
1/2 pound sliced cooked deli turkey
4 slices (1 ounce each) Havarti or Muenster cheese
16 thin slices cucumber
4 lettuce leaves
Directions:
1) In a small bowl, mix mayonnaise and dill weed.
2) Spread on one side of each bread slice.
3) Top 4 slices with turkey, cheese, cucumber and lettuce.
Top with remaining bread.

Tuesday, February 1, 2011

Quick Italian Soup

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 20 min.
Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box Hamburger Helper® lasagna
5 cups hot water
1 can (14.5 oz) whole tomatoes, undrained
1 cup frozen corn
2 Tablespoons grated Parmesan cheese
1 small zucchini, chopped (1 cup)
Additional grated Parmesan cheese, if desired

Directions:
1) In a 4-quart Dutch oven, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2) Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
3) Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
4) Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini.
5) Cover and cook for 10 minutes longer.
6) Sprinkle each serving with additional grated Parmesan cheese.