topic Re: March 2016 Recipe Exchange in Recipes

March 2016 Recipe Exchange

momtochloe — Wed, 02 Mar 2016 16:48:27 GMT

Time for a little March Madness my culinary friends . . .

Rumor has it Spring is right around the corner so time to dust off perhaps some of your lighter, more warm weather recipe favorites!

HOW TO PLAY THE GAME:
The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types, "the next ingredient: xxxx.” (The x’s represent that person’s choice of any ingredient that can be included in a recipe).

Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient. Good recipes and lots of fun!

Our last ingredient was sour cream. This sounded good to me!

I fix this recipe, especially at holidays when I need extra potatoes.

Great to make ahead and reheat later.....leaving more time on day of gathering. See note at end on using crock pot.

Make-Ahead Potatoes

10 large potatoes, peeled and quartered

1 cup SOUR CREAM

1 (8 oz.) pkg. cream cheese, softened

6 tablespoons butter, divided

2 tablespoons dried minced onion

1/2 to 1 teaspoon salt

paprika

Place potatoes in Dutch oven or large pot; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add SOUR CREAM, cream cheese, 4 tablespoons butter; onion and salt; stir until smooth and cream cheese and butter are melted. Spread in a greased 9x13" baking dish.** Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 for 40 minutes; uncover and bake 20 minutes longer. If potatoes have been refrigerated, let stand at room temperature for 30 minutes before baking.

** I fix a day ahead, put in closed container and refrigerate. Day of serving, I put it in a crock pot about 4 hours on low (or high for 1 hour and then low).....allow extra time to stir and see if it is warming enough since it was cold. I have added a little milk if potatoes seem dry. Put melted butter and paprika on top. Using crock pot frees up the oven.

Next ingredient: Sweet pickles

Re: March 2016 Recipe Exchange

PINKdogWOOD — Wed, 02 Mar 2016 17:27:07 GMT

My mom would always have ham at christmas time. She'd make leftovers by pleasing Dad with homemade ham salad and used sweet pickles. It was very tasty as she was one great cook, baker in the kitchen where she truly spent most of her time.

Next up (I know this may be boring but...) CHICKEN

ANd I'll start this one too because I'm making a new chicken dish for dinner tonight.

Chicken legs, breasts and/or thighs depending on how much you need to or wish to make.

Wrap/cover with bacon.

Lay them out in a 9x13 pan (or smaller if you don't make too much). Cut up potatoes & onion and put around chicken.

Mix together 2tbsp dried chives same of dried basil, 1 tbsp garlic powder, same of adobo seasoning, blk pepper; salt to taste. Sprinkle over chicken.

Put in pre-heated oven 400degrees for 1 hour until bacon is crisp & brown and taters are tender.

YUM! Can't wait for dinner tonight!

Next up - spaghetti squash

Re: March 2016 Recipe Exchange

walker — Wed, 02 Mar 2016 17:46:18 GMT

Thank you, mtc!!!

NEXT INGREDIENT..........Spaghetti Squash

Re: March 2016 Recipe Exchange

doglover3 — Thu, 03 Mar 2016 09:09:13 GMT

@momtochloe wrote:
Time for a little March Madness my culinary friends . . .

Rumor has it Spring is right around the corner so time to dust off perhaps some of your lighter, more warm weather recipe favorites!

HOW TO PLAY THE GAME:
The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types, "the next ingredient: xxxx.” (The x’s represent that person’s choice of any ingredient that can be included in a recipe).

Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient. Good recipes and lots of fun!

Our last ingredient was sour cream. This sounded good to me!

I fix this recipe, especially at holidays when I need extra potatoes.
Great to make ahead and reheat later.....leaving more time on day of gathering. See note at end on using crock pot.

Make-Ahead Potatoes

10 large potatoes, peeled and quartered
1 cup SOUR CREAM
1 (8 oz.) pkg. cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
paprika

Place potatoes in Dutch oven or large pot; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add SOUR CREAM, cream cheese, 4 tablespoons butter; onion and salt; stir until smooth and cream cheese and butter are melted. Spread in a greased 9x13" baking dish.** Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 for 40 minutes; uncover and bake 20 minutes longer. If potatoes have been refrigerated, let stand at room temperature for 30 minutes before baking.

** I fix a day ahead, put in closed container and refrigerate. Day of serving, I put it in a crock pot about 4 hours on low (or high for 1 hour and then low).....allow extra time to stir and see if it is warming enough since it was cold. I have added a little milk if potatoes seem dry. Put melted butter and paprika on top. Using crock pot frees up the oven.

Next ingredient: Sweet pickles

just wanted to say this sounds very good, will try this, thanks

still Spaghetti Squash

Re: March 2016 Recipe Exchange

PINKdogWOOD — Thu, 03 Mar 2016 13:26:41 GMT

@momtochloe Well it doesn't appear anyone else is playing today so I'll let you know that my bacon wrapped chicken dinner was FABULOUS! Cooked quickly but I needed to add about a cup of water midway thru the process. It doesn't call for any broth or water and I'm thinking that whoever wrote this one thought the grease from the bacon would be enough. It is not, so I'd advise adding a cup or so of water or broth.

I also did n ot use any salt and we did not miss it. The spices were great too. I don't have adobo mix so I googled to see what is in it and made my own by adding 1/2 tspn of each of the ingredients and since a couple are already in this recipe I did not add anymore.

In any event, very quick to put together, you could even bake at 375 instead of 400 - may even be a better idea (I did turn it down to 375 after I saw it was looking a bit dry and added the water).

Perfection! I will for sure make this again - not at all greasy either.

Re: March 2016 Recipe Exchange

PINKdogWOOD — Thu, 03 Mar 2016 13:27:58 GMT

Spaghetti Squash - I make a typical spaghetti dinner with mine actually - very good, easy and healthy.

Re: March 2016 Recipe Exchange

RespectLife — Thu, 03 Mar 2016 14:35:49 GMT

Roasted Spaghetti Squash with Cheese

Ingredients:

1 small to medium spaghetti squash
2 tablespoons olive oil
1 large onion chopped
5 cloves of garlic (I like lots of garlic you could reduce this if you prefer)
salt and pepper
6 eggs
1 cup low-fat milk
4 tablespoons Italian seasoning
4 ounces Gruyère or Asiago shredded
1/2 cup grated Parmesan

Procedure:

Spaghetti Squash Cut and Seasoned
First you need to roast the squash and there are two ways to go. The best, if you are a brave and have a really good knife, is to slice the squash in half lengthwise, remove the seeds and drizzle with some olive oil and sprinkle with the Italian spices, salt and pepper and roast it cut side down on a foil wrapped cookie sheet at 375 degrees for 20 minutes (it should be starting to soften, but not anywhere near mushy – it will be baked more later so don’t overcook). Be warned though that they are very hard to cut! As you can see, my technique could use a little practice but no matter, you’re going to cut it up later anyway. If you’re not so brave, you can just poke a few holes in it, bake and it will cut much easier but it won’t have as much flavor. After you remove from the oven, set it aside for a few minutes to cool. Using a fork, shred the squash, then chop it into pieces about 1 inch long.

Baked and ready to shred
In a dutch oven if you have one you can do this in one step, otherwise use a medium saucepan and a casserole dish. Add the olive oil to the bottom of the pan and brown the onions well 8-10 minutes the browner the better, add the garlic and cook for about 1 minute longer. Add the squash (and if you didn’t slice the squash before roasting, add the Italian spices salt and pepper) and mix well, cooking for about 5 minutes longer.

In a large bowl, whisk the eggs, then add the milk and Gruyère. Gradually add a small amount of the hot squash to temper the eggs, then pour this mixture over the squash and stir gently but quickly to mix well as you don’t want to scramble the eggs.
Top with the shredded Parmesan and bake (still at 375) for about 45 minutes until the top is lightly browned and bubbling.

Baked and cooling
It can be served warm or cold.

Spaghetti Squash is a fun side dish tossed with olive oil and feta cheese or bleu cheese. It's very hard for me to halve the squash. So I bake it first for most of the time needed, then halve it and bake more for the remaining time. It makes a huge amount...I usually put some plain in the refrigerator to use later.

NEXT INGREDIENT: DATES

Re: March 2016 Recipe Exchange

momtochloe — Fri, 04 Mar 2016 16:17:49 GMT

Maple & Pecan Cheese Stuffed Dates Wrapped in Bacon

INGREDIENTS:

1 dozen pitted dates
¾ cup cream cheese
¼ cup chopped pecans
2 tablespoons maple syrup
5-6 slices of bacon – sliced into thirds

DIRECTIONS:

1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.

2. In a small bowl, combine cream cheese, pecans and maple syrup. Set aside.

3. Carefully slice the back the each date. Stuff about ½ - 1 teaspoon of cheese filling and wrap with bacon. Place stuffed dates on the prepared baking sheet and bake for about 10-15 minutes, until the cheese and bacon is golden.

4. Plate, serve and enjoy!

Next Ingredient: Kale

Re: March 2016 Recipe Exchange

momtochloe — Fri, 04 Mar 2016 16:23:43 GMT

Ok, I am admitting up front that I kind of rigged the last couple of recipes as I wanted to post this one I found this morning. If anyone has had the Super Food Salad from Chick-fil-A they know how delicious it is but also a tad expensive. Here is the knock off version:

This recipe is forgivable and easily customized. Add more of whatever you like and less of whatever you don't.

Author: Christy Jordan

Serves: about 12 cups

Ingredients

About 8 cups chopped kale
About 2-3 cups broccoli florets
½ cup sunflower kernels
½ cup dried cherries
½ cup cider vinegar
½ cup olive oil
5 tablespoons good quality maple syrup
¼ teaspoon pepper
¼ teaspoon salt

Instructions

Place kale, broccoli, sunflower kernels, and dried cherries in a very large bowl. Set aside.
In mason jar, add vinegar, oil, maple syrup, salt, and pepper. Put lid on and shake really well, until combined.
Pour over kale mixture and stir to coat. Store, covered, in the refrigerator, for up to two days.

http://www.southernplate.com/2016/02/super-food-salad.html

Next Ingredient: Whipping Cream

Re: March 2016 Recipe Exchange

doglover3 — Sat, 05 Mar 2016 09:35:09 GMT

Here is the Eagle Brand recipe....

Creamy Banana Pudding

Yield: 10 servings
Nutrition: See Below
Prep Time: 15 Minutes
Cook Time: 0 Minutes

Ingredients:

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) heavy WHIPPING CREAM, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

Instructions:

Whisk sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes. Fold in whipped cream.
SPOON 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture.
CHILL thoroughly. Garnish as desired.
For individual pudding desserts, prepare mixture and layer in dessert dishes.

posted by AdoreQVC

BRUSSELS SPROUTS

Re: March 2016 Recipe Exchange

walker — Thu, 10 Mar 2016 02:12:13 GMT

Bumping up.....I do not fix Brussels Sprouts...but found this...

Sweet-and-Sour BRUSSELS SPROUTS

4 slices bacon, diced

2 (10 oz.) packages frozen BRUSSELS SPROUTS, thawed

1/4 cup diced onion

1/4 cp white vinegar

2 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon dry mustard

Fry bacon in a skillet until crisp. Drain bacon, and set aside, reserving drippings in skillet. Add BRUSSEL SPROUTS and remaining ingredients to drippings in skillet. Cover and cook over medium heat, stirring occasionally, 10 minutes or until BRUSSELS SPROUTS are crisp-tender. Stir in bacon.

NEXT INGREDIENT.....TOMATO SAUCE

Re: March 2016 Recipe Exchange

walker — Thu, 10 Mar 2016 02:12:54 GMT

Bumping up.....I do not fix Brussels Sprouts...but found this...

Sweet-and-Sour BRUSSELS SPROUTS

4 slices bacon, diced

2 (10 oz.) packages frozen BRUSSELS SPROUTS, thawed

1/4 cup diced onion

1/4 cp white vinegar

2 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon dry mustard

Fry bacon in a skillet until crisp. Drain bacon, and set aside, reserving drippings in skillet. Add BRUSSELS SPROUTS and remaining ingredients to drippings in skillet. Cover and cook over medium heat, stirring occasionally, 10 minutes or until BRUSSELS SPROUTS are crisp-tender. Stir in bacon.

NEXT INGREDIENT.....TOMATO SAUCE

Re: March 2016 Recipe Exchange

walker — Thu, 10 Mar 2016 02:18:12 GMT

Oops....gave it a double bump...sorry.....

NEXT.....TOMATO SAUCE

Re: March 2016 Recipe Exchange

momtochloe — Mon, 14 Mar 2016 19:54:09 GMT

Devil's Steak Sauce

Ingredients

2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce

2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

Directions

In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Next Ingredient: Cod

Re: March 2016 Recipe Exchange

RespectLife — Mon, 14 Mar 2016 20:10:11 GMT

Cod (or Tilapia) with Warm Blueberry Mango Salsa

Prep Time:15 minutes
Cook Time:10-14 minutes
Servings:6

Make the blueberry salsa just before serving to retain fresh color, texture and flavor. Other mild white fish such as snapper or tilapia can be substituted for the cod.

Ingredients
• 4 cod fillets, (6 to 7 ounces each)
• 1/2 teaspoons ground cumin
• 1/2 teaspoons ground ginger
• 1/8 to 1/4 teaspoons salt
• 3 teaspoons olive oil, divided
• 1/4 cups finely diced red onion
• 1 package (6 ounces) Driscoll's Blueberries
• 3/4 cups diced fresh mango
• 1/4 cups diced red bell pepper
• 1/4 cups chopped cilantro
• 1 small serrano or jalapeño chili, minced

• Directions
1. Preheat oven to 425°F.
2. Line a baking sheet with foil and coat with cooking spray.
3. Drizzle fish with 2 teaspoons olive oil. Place on prepared baking sheet.
4. Combine cumin, ginger and salt; sprinkle evenly over fish.
5. Bake fish 10 to 14 minutes or until cooked through.
6. Heat remaining teaspoon olive oil in a skillet over medium-high heat.
7. Add red onion and cook 1 to 2 minutes, or until slightly softened.
8. Stir in blueberries, mango, bell pepper and cook 1 to 2 minutes until berries just begin to soften.
9. Remove from heat and stir in cilantro and jalapeño.
10. Serve warm salsa over fish.

Next Ingredient:

Hoisin Sauce

Re: March 2016 Recipe Exchange

IamMrsG — Mon, 14 Mar 2016 23:53:49 GMT

Orange Cashew Chicken Stir-Fry

3 tablespoons vegetable oil, divided
3 1/4 cups chicken stock, divided
1 ½ cups jasmine rice
Salt and black pepper
1 16-ounce bag of broccoli florets
4 boneless, skinless chicken breasts, 6 to 8 ounces each, cut into large bite-size pieces
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 red bell pepper, seeded and sliced
½ teaspoon red pepper flakes, optional
1 teaspoon ground coriander
½ cup orange juice
½ cup hoisin sauce
1 5-ounce can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped

To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring up to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.

As the stock for the rice is coming up to a simmer, blanch the broccoli:

Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.

As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.

In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the vegetables along with the sliced water chestnuts and the reserved chicken. Stir to combine and add in the remaining half cup of chicken stock and the blanched broccoli florets.

Cook the vegetables and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.

Remove the lid from the rice pot and fluff the rice with a fork. Serve orange cashew chicken with a spoonful of rice on top of each portion.

Yields 4 servings

Edited to change Next ingredient: whole grain mustard

Re: March 2016 Recipe Exchange

momtochloe — Wed, 16 Mar 2016 14:51:36 GMT

@IamMrsG I hope you don't mind but I found a ramp recipe that I think looks delicious and perhaps for those of us that don't have access to ramps themselves could be made with either leeks or green/spring onions:

Creamed Ramps

Ingredients:

2 pounds ramps, cleaned
7 tablespoons butter
2 tablespoons flour
1 1/4 cup milk, warmed
2/3 cup cheese, grated or crumbled, your choice
2 pinches nutmeg, fresh, ground
2 teaspoons salt
2 teaspoons pepper

Directions:

In a saucepan over medium heat, combine 4 tablepoons of butter and the flour.
Stir to combine, then gradually add the milk, cheese, nutmeg, salt, and pepper. Whisk until smooth and creamy. Set aside.
Separate the white stems and the green leaves of the ramps. Chop each roughly.
In a separate pan, sauté the chopped ramp stemswith 3 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved béchamel and serve warm.

Next Ingredient: Whole grain mustard

Re: March 2016 Recipe Exchange

IamMrsG — Wed, 16 Mar 2016 15:04:28 GMT

@momtochloe wrote:
@IamMrsG I hope you don't mind but I found a ramp recipe that I think looks delicious and perhaps for those of us that don't have access to ramps themselves could be made with either leeks or green/spring onions:

@momtochloe Thank you. I was afraid 'ramps' would hold up the game, so I changed the next ingredient to something more familiar.

Next Ingredient: Whole grain mustard

Re: March 2016 Recipe Exchange

RespectLife — Wed, 16 Mar 2016 18:53:28 GMT

Baked Chicken and Mushroom Skillet

Yield 8 servings The most flavorful chicken topped with the creamiest mushroom sauce, baked to absolute crisp perfection.

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, halved
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 1 tablespoon whole grain mustard
•
• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan.
• Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
• Serve chicken immediately, topped with mushroom mixture.

Next Ingredient:

Polish Sausage

Re: March 2016 Recipe Exchange

walker — Wed, 16 Mar 2016 19:41:55 GMT

Zhills........hope you are feeling ok. At beginning of the month you said you were not and mtc nicely started us off here. I have not seen you posting so thought I would check on you.

Continuing......NEXT INGREDIENT.......Polish Sausage