Recipes

[Coquille]

White Chocolate and CANDY CANE Cookie Brittle

1 1/2 cups flour,1/2 tsp baking sofa, 1/4 tsp salt, 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly, 1/2 cup sugar, 1/3 cup packed, brown sugar, 1 tsp vanilla extract, 10 ounces good white chocolate, chopped into 1/3 inch pcs, divided, 3/4 cup coarsely crushed CANDY CANES (or more) about 6 ounces, divided

Preheat oven to 350. Line a baking sheet with parchment paper. Whisk flour, baking sofa and salt in a medium bowl. Whisk melted butter, both sugars and vanilla in a large bowl, until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed CANDY CANES. Transfer dough to prepared sheet. Press dough into 14x8 inch rectangle, about 3/8 inch thick. Bake the cookie til the top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to a rack and cool completely. Stir remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed CANDY CANES over chocolate. Drizzle remaining white chocolate over top. Let stand till white chocolate sets, about 1 hour. Break cookie into 2-3 inch pieces.

NEXT INGREDIENT:  ARTICHOKES, FRESH OR IN JARS (Costco)

[Zhills]

Artichoke Chicken

cut up chicken 3 or 4 pounds

paprika

salt and pepper

2  6 oz jars marinated artichokes drained

Butter and olive oil 

fresh mushrooms 4 or 6 oz package, sliced

2 Tbsp flour

chicken broth about a cup and dry white wine  (1/3 C) to deglaze the pan 

1/4 tsp rosemary

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned put it in a casserole, single layer, with the marinated artichokes in between.

Saute the mushrooms in the pan you used to brown the chicken

Then sprinkle the flour over the mushrooms and stir, add the chicken broth/wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.  Very tasty!

Next ingredient:  Thyme

[GenXmuse]

One Pan French Onion Smothered Pork Chops

Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 - 40 minutes!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Entree, Main Course

Cuisine: American

Servings: 4 servings

Calories: 597kcal

Author: The Chunky Chef

Ingredients

• 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• 3 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 1 cup plus 4 Tbsp beef stock
• 4 boneless pork chops about 1 – 1 ½ inches thick
• ½ tsp kosher salt
• 1/4 tsp black pepper
• ½ tsp dried thyme
• ¼ tsp garlic powder
• 2 ½ Tbsp all purpose flour
• 4 slices provolone cheese
• 1 cup shredded gruyere cheese or swiss
• fresh thyme sprigs for adding to pan

Instructions

• Preheat oven to 400 F degrees.  Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
• As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet.
• Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
• Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
• Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.

Nutrition

Calories: 597kcal | Carbohydrates: 10g | Protein: 48g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 1.5mg

Next Ingredient: SALSA

[walker]

Sweet and Sassy SALSA Chicken

4 frozen skinless chicken breasts*

2 cups SALSA

1/4 cup light brown sugar

2 tablespoons Worcestershire Sauce

4 cups cooked rice

Cook frozen chicken breasts, uncovered, in greased casserole dish at 350 degrees for one hour; remove grease/juice.  Mix SALSA, brown sugar, and Worcestershire Sauce together in bowl.  Pour SALSA mixture over chicken and bake an additional half hour, uncovered.  Serve with rice placing chicken and SALSA sauce on rice.

* I have used fresh/thawed chicken as well....just adjust baking time.  Good recipe for frozen if you forgot to get that chicken out of freezer!  😃  (Repeat recipe from me but worth a repeat...good!)

NEXT INGREDIENT ..... BREAD

[butterfly123]

Pumpkin Pecan Bread Pudding

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Ingredients

• 8 cups bread, cubed
• 4 eggs
• 1 (15-ounce) can Pumpkin Puree
• 1 cup vanilla yogurt
• 1 cup milk
• 1 cup sugar + 2 Tbsp
• 1 tbsp pumpkin pie spice
• ½ cup raisins
• ½ cup pecans, coarsely chopped
• 1 tsp cinnamon
• Sauce
• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar

Instructions

1. Preheat oven to 350°.
2. Spray a 9×13 baking dish with cooking spray.
3. In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
4. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
5. Sprinkle on top the bread pudding, cover loosely with buttered foil.
6. Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
7. While the bread pudding is baking, make the caramel sauce.
8. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
9. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
10. * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
11. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight

Next Ingredient: Chocolate 

[KCFoxy]

30 Minute Chicken Mole

1/2 package (2 pound 10 oz) Costco Rotisserie Chicken Breast*

 2 Tablespoons Dona Marie Mole Paste

 1-2 teaspoons Hershey's Cocoa Powder ~or~

1 ounce semi-sweet Chocolate morsels

2 teaspoons cornstarch plus 2 teaspoons water

In large skillet over low heat combine mole paste,with a small amount broth.  Add cocoa or chocolate, gradually stir in  remainder of broth and cooked chicken. Increase heat to medium and continue cooking 10-15 minutes.

Combine cornstarch and water to make a slurry. Slowly add to simmering mole and continue cooking another minute or so until thickened. Serve with rice and small flour tortillas if desired.

Notes: This is enough for 4 dinner servings, perfect for our two person household. Leftovers are even better, and *recipe can easily be doubled. If using unsweetened cocoa powder, 1 teaspoon sugar recommended. For a kid-friendlyversion, 1/4 Cup sour cream stirred in before serving ensures a very gentle heat. 

Next ingredient: Tumeric powder

[GenXmuse]

Dark Chocolate Cherry Crisp [Gluten Free]

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: 12

Author: Molly Thompson

Ingredients

• 5 1/2 cups cherries fresh or frozen (thawed and patted dry)
• 1 1/2 teaspoons corn starch
• 3 tablespoons coconut sugar
• pinch of sea salt
• 1/2 cup dark chocolate chips
• Crisp:
• 1/2 cup almond flour
• 2 tablespoons tapioca flour
• 3/4 cup gluten-free rolled oats
• 1/3 cup coconut sugar
• pinch of sea salt
• 1/3 cup coconut oil solid

Instructions

• Preheat oven to 375°F and position rack to the middle position. Spray a 9x9 inch pan with non-stick spray and set aside.
• In a large bowl, combine the cherries, corn starch, coconut sugar, sea salt and dark chocolate chips until incorporated. Pour into prepared baking dish. Set aside.
• To make the crisp, combine the almond flour, tapioca flour, rolled oats, sea salt and coconut sugar in a large bowl. Add the coconut oil and using a pastry blender or two knives, cut the coconut oil into the flour mixture until it becomes a course meal.
• Sprinkle crisp over dark chocolate and cherries and bake in the preheated oven for 35-45 minutes, or until crisp is golden brown and fruit around the edges is bubbling.
• Allow to cool slightly. Serve warm with ice cream, if desired.
  
  

Next Ingredient: CARAMEL

[GenXmuse]

Crispy Roasted Broccoli in the Air Fryer

Recipe for zero-oil crispy roasted broccoli in Air Fryer – 96 calories per serving. Makes a healthy snack or an easy fast-day recipe (5-2 diet) – full of protein and fiber

• Courseappetizer
• Cuisineindian

Servings Prep Time 2servings 45minutes

Cook Time Passive Time 10minutes 50minutes

1. 
   Ingredients

• 500grams broccoli

for marinade

• 2tbsps yogurt
• 1tbsp chickpea flour
• 1/4tsp turmericpowder
• 1/2tsp salt
• 1/2tsp red chillipowder
• 1/4tsp masalachat

Instructions

1. To prepare crispy roasted broccoli, we need to cut the broccoli into small florets. Soak in a bowl of water with 2 tsp salt for 30 minutes to remove any impurities or worms.
2. Remove the broccoli florets from the water. Drain well and wipe thoroughly using a kitchen towel to absorb all the moisture.
3. In a bowl, mix together all the ingredients for the marinade.
4. Toss the broccoli florets in this marinade. Cover and keep aside in the refrigerator for 15 minutes.
5. When the broccoli is marinated, preheat the airfryer at 200°C. Open the basket of the airfryer and place the marinated florets inside. Push the basket back in, and turn the time dial to 10 minutes.
6. Give the basket a shake once midway and then check after 10 minutes if golden and crisp. If not, keep for another 2-3 minutes. Eat them hot!
7. If you don’t have an airfryer, use a preheated oven and spread the florets on a lined baking tray and bake for around 15 minutes in a preheated oven at 190°C or until golden and crisp.

Recipe Notes

Calories in roasted broccoli in air fryer:

NEXT INGREDIENT: CARAMEL 

[walker]

CARAMEL Nut Bars*

1 pkg.(14 oz) Kraft CARAMELS 

1 can (5 oz) Evaporated Milk, divided

1 pkg. German Chocolate Cake Mix with pudding

1/2 cup butter, melted

1 1/2 cups chopped walnuts, divided 

1 cup semi-sweet chocolate chips, divided

Heat oven to 350 degrees.  Unwrap and melt CARAMELS with 1/3 cup of milk in heavy saucepan over low heat, stirring frequently until smooth.  Set aside.  Mix remaining milk, cake mix and butter in large bowl.  Press 1/2 of the cake mixture onto the bottom of a 9x13" greased baking pan.  Bake 8 minutes.  Sprinkle 1 cup of the walnuts and 1/2 cup of chocolate-chips over crust; top with CARAMEL mixture, spreading to edges of pan.  Top with teaspoonfuls of remaining cake mixture; press gently into CARAMEL mixture.  Sprinkle with remaining 1/2 cup walnuts and 1/2 cup chips.  Bake another 18 minutes.  Cool and cut into bars.

* My mother fixed this recipe for her grandchildren (and adults) for years....until she was 97.  The kids called them 

"Fudgies"....and LOVED them. Here are her additional notes.....

" When putting the top layer on, I take a little of the cake dough and put it in my hands to make a thin wafer....it works well.  I also put all the nuts in the inside layer.  Be sure to bake as it says..if you over-bake they will get hard."

From our family to yours....ENJOY!

NEXT INGREDIENT......  RICE

[GenXmuse]

Spinach Parmesan Rice Bake

This Spinach Parmesan Rice Bake is a cheesy side dish with spinach, cheese, and rice. Even your pickiest eaters will love this once they take a bite.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 8 servings

Ingredients

• 1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
• 2 cups cooked white rice
• 1/3 cup melted butter
• 2 cups shredded cheddar cheese
• 3/4 cup grated parmesan cheese
• 1/3 cup chopped onions or 2 large green onions, chopped
• 1 garlic clove, minced
• 3 large eggs, beaten
• 3/4 cup milk
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese, for topping
• shredded mozzarella cheese (optional)

Instructions

1. Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish.
2. In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.
3. Season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
5. Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.

Next Ingredient: TORTILLAS