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Can-Can Chicken Recipe

Can-Can Chicken Recipe
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Ingredients
  1. 1 tablespoon kosher salt
  2. 1 teaspoon sugar
  3. 1 teaspoon onion powder
  4. 1 teaspoon garlic powder
  5. 1 teaspoon cayenne pepper
  6. 1 teaspoon paprika
  7. 1 teaspoon ground mustard
  8. 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  9. 1 can (12 ounces) beer
Instructions
  1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
  2. Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
  3. Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  4. Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack. Yield: 6 servings.
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Southwest Steak Kabobs

Southwest Steak Kabobs
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Ingredients
  1. 1/4
  2. cup margarine or butter, melted
  3. 1/4
  4. cup chopped fresh cilantro
  5. 1/2
  6. teaspoon cumin
  7. 1/4
  8. teaspoon garlic salt
  9. 1/2
  10. teaspoon hot pepper sauce
  11. 2
  12. ears fresh sweet corn, husks removed, each ear cut into 4 pieces
  13. 8
  14. pickled sweet red or green cherry peppers
  15. 1
  16. (1-lb.) boneless beef sirloin steak, cut into 1-inch pieces
Instructions
  1. 1 Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well. Alternately thread corn, peppers and steak onto four 12 to 14-inch metal skewers.
  2. 2 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until corn is tender and beef is of desired doneness, turning once and brushing frequently with margarine mixture
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Chili Verde Recipe

Chili Verde Recipe
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Ingredients
  1. 2 cups cubed cooked pork (about 1 pound)
  2. 1 can (16 ounces) kidney beans, rinsed and drained
  3. 1 can (15 ounces) pinto beans, rinsed and drained
  4. 1 can (15 ounces) chili with beans, undrained
  5. 1 can (14-1/2 ounces) stewed tomatoes
  6. 1-1/2 to 2 cups green salsa
  7. 1 large onion, chopped
  8. 2 cans (4 ounces each) chopped green chilies
  9. 2 garlic cloves, minced
  10. 1 tablespoon minced fresh cilantro
  11. 2 teaspoons ground cumin
Instructions
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Yield: 8 servings.
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Posole Recipe

Posole Recipe
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Ingredients
  1. 4 dried ancho chilies
  2. 4 dried guajillo or pasilla chilies
  3. 2 tablespoons canola oil, divided
  4. 1-1/2 cups boiling water
  5. 2 pounds boneless pork, cut into 1-inch cubes
  6. 1/2 cup chopped onion
  7. 4 garlic cloves, minced
  8. 3 cups chicken broth
  9. 2 cans (29 ounces each) hominy, rinsed and drained
  10. 1-1/2 teaspoons dried Mexican oregano
  11. 1 teaspoon salt
  12. Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion
Instructions
  1. In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
  2. In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
  3. Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
  4. Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
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Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas Recipe
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Ingredients
  1. 3 cups (12 ounces) shredded cheddar cheese, divided
  2. 2 cups (8 ounces) shredded Monterey Jack cheese
  3. 2 cups chopped cooked chicken
  4. 2 cups (16 ounces) sour cream
  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  6. 1 can (4 ounces) chopped green chilies
  7. 2 tablespoons finely chopped onion
  8. 1/4 teaspoon pepper
  9. 1/8 teaspoon salt
  10. 10 flour tortillas (8 inches), warmed
Instructions
  1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
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Lemon Chicken and Veggies Recipe

Lemon Chicken and Veggies Recipe
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Ingredients
  1. 1/4 cup all-purpose flour
  2. 1 teaspoon lemon-pepper seasoning
  3. 4 boneless skinless chicken breast halves (6 ounces each)
  4. 1 package (0.9 ounce) hollandaise sauce mix
  5. 1 tablespoon lemon juice
  6. 4 tablespoons butter, divided
  7. 1/4 cup chicken broth
  8. 2 cups shredded carrots
  9. 1 package (9 ounces) fresh baby spinach
Instructions
  1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.
  2. Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm.
  3. Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.
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Beef Veggie Casserole Recipe

Beef Veggie Casserole Recipe
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Ingredients
  1. 1 envelope mushroom gravy mix
  2. 3/4 cup water
  3. 2 cups cubed cooked beef
  4. 2 cups frozen mixed vegetables
  5. 2 medium potatoes, peeled, cubed and cooked
  6. 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Instructions
  1. In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through.
  2. Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown. Yield: 5 servings
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15-Minute Chicken & Rice Dinner

15-Minute Chicken & Rice Dinner
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Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 1/4 pounds skinless, boneless chicken breast halves
  3. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  4. 1 1/2 cups water
  5. 1/4 teaspoon paprika
  6. 1/4 teaspoon ground black pepper
  7. 2 cups uncooked instant white rice
  8. 2 cups fresh or frozen broccoli florets
Instructions
  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. 2
  3. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
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Beef Stew with Cornbread Topper

Beef Stew with Cornbread Topper
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Ingredients
  1. 1/4 cup Pillsbury BEST® All Purpose Flour
  2. 1/8 teaspoon freshly ground black pepper
  3. 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
  4. 1/3 cup Crisco® Pure Canola Oil
  5. 1 (14.5 oz.) can diced tomatoes, with liquid
  6. 1/2 cup water
  7. 5 carrots, peeled and sliced
  8. 1/2 cup chopped onion
  9. 1/4 cup chopped celery
  10. 1/4 cup chili sauce
  11. 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
  12. 1 (10 oz.) package frozen mixed vegetables
  13. 1 (16 oz.) can cut green beans, drained
  14. CORN BREAD TOPPING
  15. 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  16. 2/3 cup milk
  17. Snipped fresh parsley
Instructions
  1. HEAT oven to 325ºF.
  2. COMBINE flour and pepper in resealable food storage bag. Add meat cubes, tossing to coat. Heat oil over medium high heat in 10-inch skillet. Add beef; brown on all sides. Add tomatoes with liquid, water, carrots, onion, celery, chili sauce and bouillon granules to meat in skillet. Mix well.
  3. SPRAY a 3-quart casserole with no-stick cooking spray. Transfer ingredients in skillet to prepared casserole. Cover tightly; bake 1 1/4 hours. Stir in mixed vegetables and green beans. Cover; bake an additional 45 minutes.
  4. INCREASE oven temperature to 425ºF. Combine cornbread mix with milk in medium bowl; pour evenly over stew mixture. Bake, uncovered, 15 minutes. Increase heat to broil; broil 5 minutes, until lightly browned. Sprinkle with snipped parsley.
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