Cheesy Greek-Style Baked Quinoa Recipe

Cheesy Greek-Style Baked Quinoa Recipe

White Chicken Chili Recipe

White Chicken Chili Recipe

Ingredients

• 4 cups chicken broth
• 4 15.5 oz. cans Great Northern Beans
• 2 cups shredded chicken
• 1 small can diced green chilies
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. pepper
• 1 cup sour cream
• 2 cups shredded cheese

Instructions

1. In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
2. Right before serving, stir in sour cream and cheese until it is all blended and melted. ENJOY!

Creamy White Chicken Alfredo Lasagna Recipe

Creamy White Chicken Alfredo Lasagna Recipe

INGREDIENTS:

2 cups boneless skinless chicken breast, cooked and shredded 1 (14 ounce) can artichoke hearts, chopped 1/2 cup chopped sun-dried tomatoes 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

1/2 cup KRAFT Grated Parmesan Cheese2 (8 ounce) packages PHILADELPHIA
Cream Cheese, softened
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked



DIRECTIONS:

1.	Heat oven to 350 degrees F.
2.	Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
3.	Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
4.	Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Middle Eastern Vegetable Salad Recipe

Middle Eastern Vegetable Salad Recipe

Ingredients

• 10 scallions, white and green parts, thinly sliced

• 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced

• 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced

• 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained

• 1/3 cup chopped fresh parsley

• 1/3 cup chopped fresh mint leaves

• 1/3 cup julienned fresh basil leaves

• 1/2 cup freshly squeezed lemon juice (4 lemons)

• 1 tablespoon minced garlic (3 cloves)

• Kosher salt and freshly ground black pepper

• 1/2 cup good olive oil

• 8 ounces good feta cheese, 1/2-inch-diced

• Toasted pita bread, for serving
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Directions

1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

1. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper.

1. Slowly whisk in the olive oil to make an emulsion.

1. Pour the dressing over the salad, tossing gently to coat all the vegetables.

1. Add the feta, sprinkle with salt and pepper, and toss gently.

1. Serve the salad with the toasted pita bread.

Cinnamon Swirl Quick Bread Recipe

Cinnamon Swirl Quick Bread Recipe

2 cups flour
1 1/2 cups sugar, divided
1 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk
1 tsp vanilla
1 egg
1/4 cup canola oil
1 Tbsp cinnamon

Glaze
1/4 cup confectioners' sugar
2 tsp milk

Preheat oven to 350. 

Lightly spray a 9x5-inch loaf pan or line with parchment paper.

Combine the flour, 1 cup sugar, baking soda, salt, buttermilk, egg, vanilla and oil; stir  just until moistened.

In a small bowl, combine cinnamon and remaining sugar.

Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl. I go back and forth both ways in the pan to really mix it up.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes in the pan before removing to wire rack.  Cool completely. 

 Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.  

Crock Pot Honey Bourbon Chicken Recipe

Crock Pot Honey Bourbon Chicken Recipe

Ingredients
2 lb boneless, skinless chicken breasts
salt and pepper
1 cup of honey
1 cup low sodium soy sauce
1/2 cup ketchup
4 Tb vegetable oil
2 cloves minced garlic
1/2 cup diced onion
1/2 t. red pepper flakes
Sesame Seeds
cornstarch 

Directions
Place the chicken in the crock pot & sprinkle with salt and pepper on both sides.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the crock pot.
Cook on low for 3-4 hours or high for 1 1/2 to 2 1/2 hours.
When done, remove chicken from crock pot and cut into chunks.
Prior to putting the chicken back in the pot, combine some cornstarch in water and which it into the crock pot to thicken up the sauce a bit. Throw the chicken back in and stir around to re-coat the chicken.

Homemade Strawberry Shortcake Recipe

Homemade Strawberry Shortcake Recipe

Makes 6 – 8 servings

For Fruit

8 cups (about 2 1/2 pounds) strawberries, hulled + 8 small strawberries left whole, for garnish
5 tablespoons light brown sugar, lightly packed
1 teaspoon lemon zest

For Shortcakes

3/4 cup reduced fat buttermilk + 2 tablespoons for brushing over top before baking
1 large egg
1 3/4 cup all-purpose flour
1/4 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons light brown sugar, lightly packed
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, chilled

For Whipped Cream

1 half pint container heavy cream, chilled
1 tablespoon powdered confectioners’ sugar
1 teaspoon vanilla extract

In a large mixing bowl — using a cocktail muddler or potato masher — mash 3 cups of the strawberries until barely mashed.  Slice remaining strawberries lengthwise and add to mashed strawberries along with light brown sugar and lemon zest.  Fold ingredients in gently — using a rubber spatula — until well combined.

Cover strawberry mixture with plastic wrap and place in refrigerator for at least a half an hour to let all those flavors meld together.

Adjust oven rack to second-from-the-bottom level and preheat oven to 425 degrees F.

Cover large baking sheet with parchment paper and set aside.

In a small mixing bowl — using a fork or whisk — whisk 3/4 cup reduced fat buttermilk and egg together until well incorporated.  Set aside.

Using a food processor, pulse all-purpose flour, yellow corn meal, baking powder, baking soda, light brown sugar and sea salt together until well combined.  Slice chilled butter into your dried ingredient mixture — using a sharp knife — and pulse again until mixture resembles a coarse meal.

Note:  The butter pieces should look slightly smaller than pea-size.

Transfer dried mixture to large, clean bowl and add buttermilk/egg mixture and — using a clean rubber spatula — fold gently until just barely combined.

Note:  Do not over-mix as doing so will result in rubbery, tough shortcakes (and no one likes rubbery shortcakes).

Turn dough out onto a lightly floured surface and knead gently until dough just starts to come together.

Gently pat dough out into a rough, 9-inch circle — roughly 3/4 to 1-inch thick — and using a floured 3 3/4-inch biscuit cutter, cut out 6 dough rounds.  You will likely have extra dough left over; if you do, just gently collect extra dough pieces, gently pat down to same thickness and cut out more dough rounds.

Note:  When patting dough out, pat down just enough to where it gets to desired thickness. Don’t be too concerned with a smooth surface appearance.  The unevenness is what we’re going for here (see pic for reference).  Also, be sure to not twist the biscuit cutter when cutting out the rounds, just gently punch and lift.  This will help the shortcakes rise properly when baking.

Place dough rounds onto your parchment paper-lined baking sheet roughly 2-inches apart and — using a pastry brush — gently brush tops with the extra 2 tablespoons of reserved buttermilk.

Transfer baking sheet to middle of second-from-the-bottom level oven rack and bake shortcakes for 15 – 17 minutes or until golden brown, making sure to turn baking sheet halfway through baking.

While shortcakes are baking, prepare whipped cream.

In a medium-sized mixing bowl — using a hand mixer at medium speed — add chilled whipping cream, powdered confectioners’ sugar and vanilla extract and beat well for a few minutes until soft peaks form.  Cover with plastic wrap and refrigerate until ready to serve.

When shortcakes are ready, remove baking sheet from oven and transfer shortcakes to wire cooling rack to cool for about 10 – 15 minutes.

When ready to serve — using a serrated knife — split shortcakes in half and place bottoms on individual serving plates.  Top each bottom with several spoonfuls of the strawberry mixture, a dollop of whipped cream and cap with shortcake top.  Finish each with another dollop of whipped cream and a strawberry for garnish.

Serve immediately and enjoy!

Kale Basil Pesto Recipe

Kale Basil Pesto Recipe

Ingredients

• 1/2 cup Kale, cleaned and chopped
• 1/4 cup basil leaves
• 1/2 cup walnuts
• 1 clove garlic
• 1/2 tsp salt
• 1/2 cup shredded parmesan cheese
• 1/2-3/4 cup extra virgin olive oil

Instructions

1. Boil a medium sized pot of water with a pinch of salt.
2. Prepare a bowl of cold ice water.
3. Add kale to boiling water and cook for 2 minutes.
4. Strain and immediately immerse kale into ice water to stop cooking and strain.
5. Using a food processor, chop garlic.
6. Add walnuts, kale, basil salt and parmesan cheese.
7. Slowly add olive oil while the machine is running.
8. Store in an airtight container in your refrigerator for up to 3 days, but can be frozen for up to 2 months.

Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

Ingredients:

• 1/4 cup butter
• 1/4 cup flour + 1/3 cup flour
• 1 small yellow onion, diced
• 1 cup sliced white button mushrooms
• 2 cups yellow or gold potatoes
• 12 oz frozen vegetable mix (green beans, carrots, peas and corn)
• 1 pound chicken breasts, cooked and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Heat a dutch oven over medium high heat. Melt the butter, then whisk in 1/4 cup flour.

Saute the diced onions, stirring frequently. Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes or until potatoes are cooked.

Measure out 2 cups of soup with a large measuring cup or spoon. Try to get the broth but it’s okay if you get some of the vegetables. Place the soup in a resealable container – I used a quart sized Ziploc container. Add the remaining 1/3 cup of flour and seal the container. Holding the lid tightly, shake the container to incorporate the flour into the soup. Pour the thickened soup back into the pot and stir.

Rosemary Garlic Roast Recipe

Rosemary Garlic Roast Recipe

Ingredients

• 1 2 1/2 - 3 lbs Pork Loin

• 4 Apples (cut into chunks)

• 1/2lb New Potatoes (cut into halves)

• 1 cup Butternut squash (cut into chunks)

• 1/4 cup Olive oil

• 1 tablespoon Dry thyme

• 1 tablespoon Dry Rosemary

• 4 cloves Garlic (minced)

• 1 tablespoon All purpose flour

• 1/4 cup Chicken stock

• Salt & Pepper (to taste)

Directions

Step 1

Preheat your oven to 425 degrees.

Step 2

Prepare the vegetables by cutting the butternut squash, potatoes and apples. Mince garlic.

Step 3

In a bowl combine olive oil, minced garlic, spices and salt & pepper. Set aside.

Step 4

In a large mixing bowl, season the vegetables with salt & pepper, chicken stock and all-purpose flour. Place them into the bottom of a roasting pan.

Step 5

Rub your pork with the spice mix and place it on top of the vegetables.

Step 6

Place your roast into your 425 degree oven and roast at this high heat for 20 minutes. This is to ‘sear’ the outside of the roast, which helps to keep the meat moist. Pork loins don’t have a lot of fat, so they can dry out when they are slow roasted.

Step 7

Reduce the oven temperature to 375 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 1 to 1 1/2 hours.

Step 8

Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.

Step 9

Slice and serve over your roasted vegetables and potatoes.