RECIPES: February 10, 2012

RECIPES: February 10, 2012
**See the following post for the shopping list for this week’s recipes**

Cheddar Chicken

Serves 4

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• wild rice pilaf and steamed green beans (optional)

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.

3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

Serve with the pilaf and green beans, if desired.

Recipe from Real Simple

Pork soft tacos

Serves 4

• 2 tablespoons extra-virgin olive oil
• 2 small onions, finely chopped
• 1 pound ground pork
• 1 tablespoon sweet smoked paprika
• Salt and pepper
• 8 6 inches flour tortillas
• 1 10 ounce package frozen corn, thawed
• 2 tablespoons finely chopped cilantro
• Juice of 1 lime
• 8 ounces shredded monterey jack or cheddar cheese

Directions

1. Preheat the oven to 300. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.

2. Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.

3. To serve, top each warm tortilla with cheese, meat and corn salsa.

Recipe from Rachael Ray Magazine

Southwest Chicken Pie

Serves 7

Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces

½ cup uncooked instant white rice

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1 can (2 1/4 oz) sliced ripe olives, drained

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon pepper

1 cup sour cream

1 cup Old El Paso® Thick 'n Chunky salsa

2 cups shredded colby-Monterey Jack cheese blend (8 oz)

1 egg, beaten

1 to 2 teaspoons chopped fresh parsley

DIRECTIONS

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2 In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.

3 Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.

Recipe from Pillsbury and Harriet Mathis Bake-Off Winner

Crock Pot Sloppy Joes

Serves 8

1 1/2 pounds lean ground beef

1 (16-oz.) package ground pork sausage

1 small onion, chopped

1/2 medium-size green bell pepper, chopped

1 (8-oz.) can tomato sauce

1/2 cup water

1/2 cup ketchup

1/4 cup firmly packed brown sugar

2 tablespoons cider vinegar

2 tablespoons yellow mustard

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 cup all-purpose flour

8 hamburger buns,

1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.

3. Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min.

4. Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Recipe Southern Living

Cheesy Baked Shells and Broccoli (v)

Serves 4

Ingredients

• 3/4 pound medium pasta shells
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups grated Cheddar
• 1/8 teaspoon ground nutmeg
• kosher salt and pepper
• 1 16-ounce package frozen broccoli florets

Directions

1. Heat broiler. Cook the pasta according to the package directions. Drain.

2. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

3. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

4. Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

5. Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

6. Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.

Recipe from Real Simple

Creamy Beef, Mushroom and Noodle Soup

Serves 7

2 Tablespoons butter or margarine

1 medium onion, coarsely chopped (1/2 cup)

2 teaspoons finely chopped garlic

1 package (8 oz) sliced fresh mushrooms (3 cups)

1 ½ pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces

6 cups Progresso® beef flavored broth (from two 32-oz cartons)

½ cup dry sherry or Progresso® beef flavored broth (from 32-oz carton)

¼ cup ketchup

¾ teaspoon salt

1/8 teaspoon pepper

2 cups uncooked medium egg noodles

1 container (8 oz) sour cream

• 1 In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• 2 Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• 3 Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Recipe from Betty Crocker