Recipes

[kate2357]

Mediterranean Couscous Salad - From Jessica Gavin

Ingredients 
Couscous
1 cup water
1 cup instant COUSCOUS
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil

Salad
½ cup diced roma tomato, ¼-inch dice
½ cup diced english cucumber, seeds removed, ¼-inch dice
½ cup diced red bell pepper, ⅛-inch dice
½ cup canned garbanzo beans, drained and rinsed
¼ cup minced red onion
½ cup kalamata olives, pitted and sliced
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
¼ teaspoon dried oregano
Lemon Dressing
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil

Instructions 
Couscous
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool. 

Salad
Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing
Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.

Pour dressing over the couscous salad, stir to combine.

NEXT INGREDIENT: STARTS WITH A D

[house_cat]

Leftover Donuts Bread Pudding

• 6 cups stale glazed donuts, cut into chunks
• 2 Tablespoons butter melted
• 4 eggs slightly beaten
• 2 cups milk
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

1. Prep your baking dish with nonstick cooking spray.
2. Add donuts to baking dish and pour melted butter over them and lightly mix.
3. Mix the rest of the ingredients together in a separate bowl then pour over donuts.
4. Let sit for 5 minutes and then cover with foil.
5. Bake at 350° for 25 minutes and then remove foil and bake for another 25 minutes.
6. Cool for at least 5 minutes before serving.

Recipe from theseoldcookbooks

Next ingredient begins with letter E

[kate2357]

Chicken Enchilada Rice Casserole - From Jo Cooks

Ingredients

2 cups long grain rice (uncooked, such as Basmati)
3 chicken breasts (cooked and shredded (about 1½ lbs))
20 ounce red ENCHILADA sauce
16 ounce refried beans
1 cup white cheddar (shredded)
11 ounce corn kernel (drained (1 can))
1 cup Monterey Jack cheese (shredded)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground)

1 tablespoon fresh cilantro (or parsley for garnish)

Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.

Prep the oven: Preheat oven to 350°F.

Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.

Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish and serve: Garnish with chopped cilantro and serve warm.

NEXT INGREDIENT: STARTS WITH F

[kate2357]

To keep with alphabet G was up and use @JeanLouiseFinch item....

(GORGONZOLA) STUFFED CHICKEN BREASTS - From Delicious Table

Ingredients

4 skinless boneless chicken breasts approximately 32 oz package
GORGONZOLA leek stuffing
1 tablespoon butter
1 teaspoon kosher sea salt
1 teaspoon fresh cracked pepper
2 cups thinly sliced leeks 1 small leek
½ cup gorgonzola crumbled
1 tablespoon fresh thyme leaves
chicken seasoning
1 teaspoon kosher sea salt
1 teaspoon fresh cracked pepper
2 tablespoons Hungarian paprika smoked, not hot!
pan sauce
1 shallot finely diced
1 cup white wine
2 tablespoons fresh thyme leaves stems removed

1 cup chicken stock
1 tablespoon cornstarch

Instructions 
Prepare chicken stuffing
Clean and finely slice the leeks. See my recipe post for tips, set those aside. In an extra-large heavy skillet, melt butter, sea salt, and cracked pepper.

Add the sliced leeks, and saute' over medium heat about 5-8 minutes until soft and light brown. Add ¼ cup white wine, and cook 2 minutes over medium heat.

Turn off heat, and transfer this mixture to a small mixing bowl and cool. Once cool, add ½ cup gorgonzola cheese, and 1 tablespoon fresh thyme leaves. Mix until combined, set aside.

Stuff chicken breasts
Use a sharp knife and cutting board, and trim fat bits from the chicken. A small paring knife works to cut a pocket into each chicken breast. Start at the thickest end, place your palm on top of the chicken, insert a paring knife, and carefully move the knife back and forth to open slicing slowly to form a pocket without piercing all the way through to the other side.

Make the chicken seasoning, in a small bowl mix salt, pepper and paprika. Set aside. Using a regular teaspoon, fill the pocket with about 2-3 tablespoons of the leek stuffing mixture. Insert 2 toothpicks to close up the pocket and keep it closed while cooking. Sprinkle the dry season mix on both sides of the stuffed breasts, set on a plate.

Pan saute chicken
Heat extra-large skillet on medium-high heat. Add 2 tablespoons olive oil, swirl around pan to coat.

Place stuffed breasts in pan and sear until brown about 6 minutes per side, or until nice golden color. Use tongs to turn the chicken until golden brown on each side.

When golden brown, remove from the pan and rest on a platter. Don't clean the pan yet!

Make pan sauce
Chop the shallot finely, and whisk 1 tablespoon of cornstarch into 1 cup of chicken stock. This will thicken the pan sauce. In the same extra-large pan you sauteed the chicken, add the chopped shallot, and stir for about 2 minutes until soft. Add 1 cup white wine, 1 cup stock/cornstarch mixture, and fresh thyme leaves. Gently scrape brown bits from the pan using a wooden spoon or spatula. Cook the pan sauce for 5 minutes on medium heat until slightly thickened.

Remove the toothpicks, place the breasts back in the pan, and turn the heat down to medium-low. Let the chicken simmer in sauce on the stove for another 10 minutes until cooked through. Check with a good meat thermometer, for an internal temperature of 165 degrees f.

NEXT INGREDIENT: STARTS WITH H

[JeanLouiseFinch]

Oops, sorry I didn't follow the correct order.  I didn't realize it was required.  Deleting and will leave this thread alone. 

[kate2357]

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@JeanLouiseFinch wrote:

Oops, sorry I didn't follow the correct order.  I didn't realize it was required.  Deleting and will leave this thread alone. 

---

@JeanLouiseFinch 

No one said it was required. If that's how my post sounded, I am very sorry. I was using your ingredient WITH next letter because I wanted to do both. I thought it was a fun take on the game. I had to think of a g ingredient to go with boneless chicken breast and found a recipe I will try making.

[walker]

@JeanLouiseFinch ....no problem at all...no requirements...I was one who just tried/suggested a change using alphabet (because I have trouble thinking of new ingredients) but any recipes are welcome so please continue to post good recipes.  I get so tired of fixing the same things over and over and enjoy different recipes here.

This is a good recipe I may have gotten here...very good...I double the sauce with more shrimp.

HONEY Garlic Shrimp

1/3 cup HONEY

1/4 cup soy sauce

1 teaspoon minced garlic

1/2 lb. Medium shrimp

2 teaspoons olive oil

Place shrimp in covered bowl or Zip-loc bag.  Whisk together HONEY, soy sauce and garlic.  Pour half of sauce over shrimp.  Shake to coat shrimp.  Refrigerate 15 minutes to 1 hour.  Heat olive oil...add shrimp...cook for about 1 minute and flip; pour remaining sauce over and cook 1-2 minutes longer.  Serve over rice and garnish with green onions, if desired.

NEXT INGREDIENT ..... STARTS WITH LETTER I .... or 

                                      Your Choice

[kate2357]

Italian Baked Pork Chops - From Three Olives Branch

Ingredients
4 pork chops see notes
3 Tablespoons unsalted butter
1 teaspoon ITALIAN seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions
Preheat oven to 425F. Preheat with a baking sheet in the oven so it gets hot.

Melt the butter in a small bowl in the microwave. Add the Italian seasoning, garlic, salt, and pepper.

Place the pork chops on a plate and dry each side with a paper towel.

Baste one side of the pork chop with some of the butter.

When the oven is hot, add the pork chops directly on the preheated baking sheet, butter side down. Finish basting the pork chops on the top side with the remaining butter.

Bake for approximately 15 minutes for 1/2 inch pork chops (or 20 minutes for 1 inch pork chops) until the pork chops reach an internal temperature of 145.

Remove from oven and let rest 3-5 minutes before serving.

Notes
Bone in pork chops will take approximately 1 minute longer per 1/2 inch of thickness than a boneless pork chop.
If you want more browning on the pork chops, sear first over medium high heat quickly in a skillet and then finish cooking in the oven as needed.

NEXT INGREDIENT: starts with J or your choice of ingredient 

[walker]

I don't know where the name of this appetizer came from but funny to me....

JAZZY JEZEBEL

1 (12 oz) jar Apple JELLY

1 (12 oz) jar Apricot Preserves

2 tablespoons dry mustard

2 tablespoons horseradish 

1 teaspoon pepper

Combine ingredients.  Serve over cream cheese, ham or with cheese slices and crackers.

NEXT INGREDIENT ..... K ...or Ingredient of Your Choice