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Esteemed Contributor
Posts: 6,832
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

YIELD: 1 SANDWICH FRESH FIG AND AVOCADO GRILLED CHEESE
Fresh Fig and Avocado Grilled Cheese

This grilled cheese sandwich filled with avocado, spinach, and a touch of sweetness from fresh figs is pure deliciousness.

PREP TIME3 minutes
COOK TIME7 minutes
TOTAL TIME10 minutes
 
 
INGREDIENTS
  • 2 slices sourdough bread
  • 1-2 fresh figs, sliced
  • 1/2 large avocado, peeled, pitted, and sliced
  • 1/4 cup fresh baby spinach leaves
  • favorite cheese (white cheddar works well or dairy-free)
  • 1 Tablespoon Butter or Earth Balance
 
INSTRUCTIONS
  1. Assemble the sandwich with avocado slices, figs, and spinach on the bottom piece of bread. Cover with cheese and then the top piece of bread.
  2. Meanwhile, melt the butter over medium heat in a skillet. Place the sandwich into the butter and cover the pan. Cook until bottom piece of bread is toasted and then flip. Cook until cheese has melted and other piece of bread is toasty. Cut in half and enjoy!

Next Ingredient: PACKAGED FLAT BREAD 

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Esteemed Contributor
Posts: 5,198
Registered: ‎11-15-2011

Re: SEPTEMBER 2020 RECIPE GAME

I have some flat bread and I just toasted it and used it like regular bread with a meal.  Pretty tasty!

 

Hope someone has some great ideas for other uses!

 

Next ingredient:  packaged flat bread

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Esteemed Contributor
Posts: 6,987
Registered: ‎03-26-2010

Re: SEPTEMBER 2020 RECIPE GAME


@Zhills wrote:

I have some flat bread and I just toasted it and used it like regular bread with a meal.  Pretty tasty!

 

Hope someone has some great ideas for other uses!

 

Next ingredient:  packaged flat bread


I don't have any recipes or ideas either.  But, I did see Pioneer Woman recently take Pita Bread, slice it into sections/triangle-shape, spread olive oil on both sides, salt and pepper both and bake for 10-15 minutes at 375....(I think...can't trust memory)......she used them for dips.

 

Close enough @GenXmuse ?  

NEXT INGREDIENT.....More ideas for packaged flat bread

                                   OR ..... CINNAMON 

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Esteemed Contributor
Posts: 6,832
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

I actually have a few flatbread recipes so I'll share one of mine! I also do a Mediterranean style one too, but this one is really easy, especially if you have leftover chicken 

 

Chicken Bacon Ranch Flatbread Pizza

33C510AC-875B-4353-A1B9-E1F97CB59B5B.jpeg

 
Ingredients
  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • ¼ cup Hormel bacon pieces
  • ¼ cup ranch dressing
  • ½ cup shredded Mozzarella cheese
  • 1 teaspoon olive oil

Instructions
Preheat oven to 400(f) degrees. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  1. Carefully remove from oven. Spread ranch dressing over crust then add the chicken and cheese.
  2. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  3. Carefully remove from oven and let cool for a few minutes before serving.

Notes
  • If you don’t have flatbread, look for pre baked pizza crusts or frozen pizza crusts instead, Naan bread is great too!
  • A sprinkle of sirracha sauce will take this pizza to the next level
  • Shredded rotisserie chicken works fantastically
  • A combination of Parmesan cheese and Mozzarella works great
  • Add some blue cheese crumbles to the pizza for an extra treat

Next Ingredient: CINAMMON 

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Respected Contributor
Posts: 2,223
Registered: ‎09-30-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

                                     Pumpkin Pie Pudding

                        Taste of Home Pumpkin Cookbook

                 RDA Enthusiasts Brands, LLC 2018, Page 193

       Recipe contributed by Andrea Schaak, Bloomington, MN

                                       Makes 6 servings

 

Featured Ingredient:  CINNAMON

 

1 can (15 oz) solid-pack pumpkin

1 can (12 oz) evaporated milk

3/4 cup sugar

1/2 cup biscuit/baking mix (I use Bisquick)

2 large eggs, beaten

2 Tbsp unsalted butter, melted

1/4 Tsp ground cinnamon  (I use 3/4 Tsp)

1/8 Tsp ground cloves (I use 1/4 Tsp)

1/8 Tsp allspice (I use 1/4 Tsp)

1/8 Tsp freshly grated nutmeg (not in original recipe but I like it)

2 Tsp vanilla extract

 

1.  Combine pumpkin, evaporated milk, sugar, Bisquick, eggs, butter, spices, and vanilla.  Transfer to a 3 quart slow cooker.

 

2.  Cook pudding, covered, on low until a thermometer reads 160 degrees, 6 to 7 hours.  If desired, serve with freshly whipped cream or vanilla ice cream.  Dust topping with additional cinnamon and/or nutmeg or crystallized ginger.

 

aroc3435

 

Next Ingredient:   SHRIMP

 

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Esteemed Contributor
Posts: 5,198
Registered: ‎11-15-2011

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

Shrimp and Grits

Prepare all ingredients before beginning recipe.  It moves quickly and you won’t have time to measure, chop and slice once the cooking starts. 

 

Shrimp:

  • 1 1/2 pounds (26-30 count)  Shrimp
  • 2 tablespoons Cajun seasoning (I like Paul Prudomme)
  • 1 tablespoon paprika
  • 1 tablespoon dried Italian seasoning
  • Freshly ground black pepper to taste 

Grits:

  • 3 cups chicken broth
  • 2 tablespoons butter or margarine
  • 1 cup quick grits 
  • 1 tablespoon tomato paste
  • 3/4 cup heavy whipping cream (canned milk)
  • 3  ounces extra-sharp Cheddar
  • Add extra chicken broth to keep creamy

Sauce:

  • 2 tablespoons butter (or grease from sausage)
  • 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Worcestershire sauce ??
  •  1/2 teaspoon hot sauce  Omit if you don’t like hot
  • 1 link sausage.  Cut about as many pieces (1/8 inch) as you have shrimp

Directions

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring chicken broth and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy.

Now saute the shrimp. Cook sausage in a large sauté pan until done.  Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook (in a single layer) only until they're just done and tender. Don't overcook; they are done when they curl on the edges. Remove the shrimp from the saute pan and set them aside in a bowl.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, adjust grease to 3 Tablespoons.  Add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux.

Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken broth and heavy cream. Whisk together and cook for 2 mins, then whisk in Worcestershire sauce.  

Add the cooked sausage and shrimp.

Take off heat .

To serve, (this is the best part) place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp in that wonderful roux sauce over top. Enjoy!

 

Next ingredient:  Egg Noodles

 

 

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Posts: 6,832
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

Noodles Romanoff with Mushrooms

8847591B-BA49-4B3F-A5D0-05A3388C8205.jpeg

This recipe is so addictive and pure comfort. I could eat the entire dish!

 

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings

INGREDIENTS
  • 6 tablespoons butter, divided
  • 8 ounces Cremini or button mushrooms, sliced
  • ½ cup onions, minced
  • 1 tablespoon fresh garlic, minced
  • 1 cup sour cream
  • ¼ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  • 2 ounces cream cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups dry egg noodles
  • Chopped fresh parsley, for garnish

INSTRUCTIONS
  1. Fill a large pot with water and bring to a boil while making the sauce below.
  2. In a large skillet or sauté pan, melt two tablespoons of butter over medium high heat and once frothy, add sliced mushrooms. Cook for five minutes or until browned. Remove to a bowl and set aside.
  3. Add remaining butter, and over medium heat, sauté onions for about four minutes or until tender. Add garlic and cook for one more minute.
  4. Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium to combine flavors. Set heat to low or remove from heat entirely.
  5. Add egg noodles to boiling water and cook to just slightly under-cooked. Using a strainer or spider add noodles and the mushrooms to the pan with the sauce and return the burner under the sauce to medium.
  6. Cook until the pasta is done. If too thick, add a little pasta water.
  7. Serve with chopped fresh parsley.

Next Ingredient: CHILI POWDER

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Posts: 2,223
Registered: ‎09-30-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

                                     Barbecued Shrimp

 

                       Key Ingredient:  CHILI POWDER

 

1 & 1/2 pounds shrimp

2 Tbsps fresh lemon juice (and its zest)

1/4 Tsp white pepper

1/2 Tsp dry mustard (I use Coleman's)

4 Tsps chili powder

1/2 cup Worcestershire sauce

1 & 1/4 to 1 & 1/2 cups unsalted butter, cubed, plus more butter for sauteeing

2 to 3 cloves of minced garlic

chopped parsley to garnish the serving platter

 

Place cleaned, deveined, shrimp in a preheated frying pan with enough butter to saute all the ingredients above except for the final cups of cubed butter and minced garlic cloves.   Cook over medium heat until the shrimp start to get pink and curl slightly.  

 

At this point lower the heat and add in the cubed butter little by little along with the minced garlic, stirring to coat shrimp thoroughly.

 

I serve this with rice pilaf and a mixed vegetable medley of steamed broccoli, squash, and carrots as side dishes.

 

This is my interpretation of Barbecued Shrimp (which has no relation to barbecue) that I first encountered in a Connecticut shoreline restaurant--The Chowder Pot--about forty years or so ago.

 

aroc3435

Washington, DC

 

Next Ingredient:  CHICKEN or TURKEY IN ANY FORM 

 

 

 

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Esteemed Contributor
Posts: 6,832
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

I made this last night and it was really good. I used a reduced sodium Stove Top. 

YIELD: 6 Chicken Green Bean Stuffing Casserole
 
Chicken Green Bean Stuffing Casserole
 

Chicken Green Bean Stuffing Casserole is a creamy, cheesy comfort food the whole family will love!

PREP TIME5 minutes
COOK TIME30 minutes
TOTAL TIME35 minutes
 
Ingredients
  • 1 package of stuffing
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 raw chicken breasts, chopped into bite-size pieces
  • 2 cans of green beans, drained2 cups cheddar cheese, shredded
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare stuffing according to directions on the box. Set aside.
  3. In a 9x13 pan, stir together sour cream and milk.
  4. Add the chicken, green beans, and cheddar cheese, and stir until mixed thoroughly.
  5. Top with stuffing.
  6. Bake for 30 minutes, until stuffing is golden and chicken is cooked through.

Next Ingredient: TURKEY

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Esteemed Contributor
Posts: 6,987
Registered: ‎03-26-2010

Re: SEPTEMBER 2020 RECIPE GAME

Crunchy TURKEY Casserole

 

2 cans Cream of Mushroom Soup, undiluted

1/2 cup milk or chicken broth

4 cups cubed cooked TURKEY

2 celery ribs, thinly sliced

1 small onion, chopped

1 can (8 oz) sliced or diced water chestnuts, drained

1 tablespoon soy sauce

1 can (3 oz) chow mein noodles

1/2 cup slivered almonds

 

Combine soup and milk (or broth) in large bowl.  Stir in TURKEY, celery, onion, water chestnuts and soy sauce.  Transfer to a greased (shallow, if possible) 2 quart baking dish.  Sprinkle with chow mein noodles and almonds.

 

Bake, uncovered, at 350 for 30 minutes or until heated through and bubbly on edges.  Serve over rice.

 

NEXT INGREDIENT .... BROWN SUGAR