jenningsisafoodie

7 Layer Mexican Bean Dip1 pound ground chicken2 tablespoons Mrs Dash Southwest chipotle seasoningdrizzle of extra virgin olive oil1/4 c water 1 can refried beans2 cups Spicy Baked Brown Rice1/2 cup salsa verde1/2 cup enchilada sauce8 oz Mexican cheese blend, shredded 1/2 can large black olives, slicedPreheat oven to 350 degrees.In a medium skillet over medium heat drizzle olive oil in warm pan. Add chicken and brown. Once chicken is cooked, add chipotle seasoning and stir to combine. Add water and cook until water is cooked out. Set chicken aside until needed. In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans in an even later.Add rice and spread evenly.Add salsa verde and smooth over rice layer. Sprinkle approximately 4 ounces of the cheese onto salsa verde layer. Sprinkle cooked chicken evenly over cheese layer. Add enchilada sauce and smooth evenly over chicken. (Notice I put my cheese on top of the chicken, so I had to take it back off and put the enchilada sauce on it.)Sprinkle the remaining cheese over top.Arrange sliced olives on top of cheese. Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned.Serve with chips. Baked brown rice   1 1/2 cups brown rice (I prefer Mahatma Brown Rice) 2 3/4 cups low sodium chicken broth (or water if you prefer) 1 tablespoon Mrs Dash Southwest chipotle seasoning 1 tablespoon unsalted butter 1 teaspoon kosher salt 1 teaspoon red pepper flakes   Preheat oven to 350°. Place the rice into an 8-inch square glass baking dish. Bring the chicken broth, butter, seasoning and salt to a boil in a covered pot on the stove top. Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil. Bake in the middle rack of the oven for 1 hour. After 1 hour, remove cover. You will see the top speckled with your spices. Fluff the rice with a fork. Sprinkle with red pepper flakes for garnish . Serve immediately or allow to cool and refrigerate. To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
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Post 3 months ago
Gruyere Surchoix and Toasted Almond Grilled Cheese ingredients: grilled Gruyere Surchoix Toasted Almonds Mancini’s Cinnamon Bread the cheese: gruyere surchoix Once the cinnamon bread was chosen, it was time to find a matching cheese. I honestly had no good ideas except for maybe Brie, although that probably wouldn’t have been very good. Heck, what do I know?! The sous chef traveled to The West Side Market, where they have the Cheese Shop, home of many different cheeses. Thankfully, the nice cheesemonger there had a great suggestion: Wisconsin Gruyere Surchoix. This cheese was fresh off the truck and ready to be melted. Unfortunately, when doing a google search, I couldn’t find any descriptions of this particular Gruyere. In my opinion, it is creamy and had a bit of a nutty flavor. It ended up being the perfect cheese for this nutty sandwich. thoughts This sandwich was created from many different sources in many different cities. We purchased the bread in Pittsburgh and the cheese from Downtown Cleveland. Now it was time to choose the accompanying ingredient(s) from another city. For that, the sous chef went to our cheesemonger friend at Whole Foods. Jason thought everything sounded great but was unsure what else we should include on this particular grilled cheese. The sous chef suggested sliced almonds and Jason thought that was a great suggestion. The almonds reminded me of the hazelnuts I recently used, but I was up for trying another nut. The almonds would pair well with the nutty cheese. Seemed like a great idea to me. Well done, sous chef. Well done. As was the case with the hazelnuts, I toasted these in the oven at 350* for about 15 minutes. This helps intensify the flavors, which is never a bad thing. What can one say about cinnamon bread? It is absolutely delicious and has a great sweet flavor. This particular bread was delicate and crumbly, almost causing problems when trying to cook the sandwich. Thankfully, the sous chef kept everything in tact long enough for me to dive in. Mmmm.
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Post 3 months ago
Cordon Bleu Potato Soup Ingredients 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted 1 can (14-1/2 ounces) chicken broth 1 cup (4 ounces) shredded Swiss cheese 1 cup diced fully cooked ham 1 cup 2% milk 1 can (5 ounces) chunk white chicken, drained 2 teaspoons Dijon mustard Directions In a 2-qt. microwave-safe dish, combine all the ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice. Yield: 4 servings. Editor’s Note: This recipe was tested in a 1,100-watt microwave.
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Post 4 months ago
Grilled Cheese Croutons Grilled cheese sandwiches go so well with soups like tomato and chicken noodle. Instead of dipping your sandwich into your soup next time how about turning your crispy toasted grilled cheese into croutons? Servings: make 1 sandwichPrep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Ingredients 1 tablespoon butter, room temperature 2 slices bread, day old 3 ounces cheese, grated/shredded, room temperature Directions Heat a pan over medium heat. Completely butter one side of each slice of bread. Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of bread, buttered side up Turn the heat down a notch and cook until golden brown, about 2-4 minutes. Flip and cook until golden brown on the other side, about 2-4 minutes. Cut the edges from the grilled cheese, cut int 1 inch squares and use to garnish your favourite soup.
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Post 7 months ago
Pizza Balls:Ingredients:3 cans Pillsbury Buttermilk Biscuits (10 ct)60 pepperoni slices (2 per biscuit)Block of cheese (Colby/Monterey Jack or Cheese Stick)1 beaten eggParmesan CheeseItalian seasoningGarlic powder1 jar pizza sauceDirections:Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of ‘roll’. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning & garlic powder. Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.
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Post 9 months ago
Cheesy Garlic Bread Sticksyield: 1- 12 inch pie Ingredients:1/2 recipe Fail-Proof Pizza Dough2 tablespoons softened salted butter2 cloves garlic, finely minced1/4 cup grated parmesan cheese {use the real stuff!}1/4 pound grated mozzarella cheese{salt & pepper, if desired} Directions:Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}Mix butter and garlic in a small bowl and set aside.Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara. Basic Pizza Doughyield: 2-12 inch pizzas, approximately 1 lb. of dough Print This Recipe Ingredients:1 cup warm water2 1/4 teaspoons active dry yeast1 tablespoon honey {or sugar}2 teaspoons salt2 tablespoons olive or canola oil3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity} Directions:In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done! The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!
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Post 9 months ago
Bacon and Cheese Dip 1 16 ounce container of sour cream1 8 ounce package cream cheese at room temperature2 cups shredded cheddar cheese3 ounces of bacon bits (not the fake kind)1 cup of chopped green onions1 large round sourdough bread loaf Directions:Step 1: Hollow out the bread loaf by cutting a large circle around the top of the bread but do not all the way through. After cutting around gently grab a hold of the circle you cut and pull out then using a spoon hollow out the rest of the bread to make a nice size bowl.Step 2: Pre-heat oven to 400 degrees Fahrenheit.Step 3: Combine all the remaining ingredients into a medium size bowl and mix together thoroughly.Step 4: Scoop the mixture into the bread bowl and then bake uncovered on a cookie sheet for 25 to 30 minutes.Serve warm with cut cubes of sourdough bread or crackers.
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Post 11 months ago
6 cups chicken broth 4 cups fresh chopped broccoli 1/4 cup chopped onion 1/4 cup margarine 1 tablespoon minced garlic 1 pound crawfish 1 teaspoon hot pepper sauce Creole seasoning to taste 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 2 cups milk 4 tablespoons cornstarch 1/2 cup water 8 ounces shredded Cheddar cheese In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth. In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
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Post 1 year ago
Scalloped Hasselback Potatoes 2 whole Golden Potatoes 2 Tablespoons Butter 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly ⅛ teaspoons Garlic Powder ¼ teaspoons Kosher Salt 2 teaspoons Olive Oil ¼ cups Heavy Cream ¼ cups Cheddar Cheese Blend Preheat oven to 400ºF. Scrub potatoes. You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato. Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil. Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese. Place back in the oven for 10-12 more minutes. Remove and serve!
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Post 1 year ago
Good Luck Potatoes Preparation: 3 pounds russet potatoes 3 ounces grated Gruyere cheese (try your microplane if you have one) ¼ cup butter, melted (or in my case, mostly melted) ½ cup milk ¾ cup whipping cream 3 Tablespoons grated Parmesan cheese (I used shredded) Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones meets little resistance. Cool potatoes briefly. Cut them in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. Add the milk and continue to mash until the potatoes are the consistency that you like. You can add a splash more milk if you need to get to a good consistency. Add salt and pepper to taste. (Seriously, taste it…you need good mashed potatoes as a base for this amazing topping). Spread the potatoes into a greased 3 quart baking dish. Depending on how much the potatoes have cooled during this process, you might cover them and put them in a warm oven (perhaps 250 degrees while you prepare the cream. The potatoes only go into the oven for an additional 10 minutes so they need to be warm before you add the topping). Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Spread over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes.
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Post 1 year ago
Easy Mac ‘n Cheese Printable Recipe Yield: 8-10 side dish servings 12 – 16 ounces large elbow macaroni (or desired pasta) 1 lb sharp cheddar cheese, shredded 6 Tablespoons butter, divided 2 eggs 1 (14 oz) can evaporated milk Preheat oven to 375˚F. Prepare the pasta according to the package directions; cook to al dente. Meanwhile, melt 2 Tablespoons butter and pour into the bottom of a 9-x 13-inch pan. Layer half of the pasta into the pan, then top with half of the cheese. Dot with 2 tablespoons of the remaining butter. Repeat layers, ending with dotted butter. In a separate bowl, whisk together the 2 eggs and evaporated milk. Pour evenly over the pasta. Bake for 20 minutes. *To make this in advance, prepare all steps just before adding the eggs and milk. Refrigerate and pour milk/eggs over casserole right before baking. Source: Alana Combs, friend of Pennies on a Platter
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Post 1 year ago
Loaded Potato Soup 4 (6-ounce) red potatoes 2 teaspoons olive oil 1/2 cup chopped onion 1 1/4 cups lower-sodium chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved 1/3 cup shredded cheddar cheese 4 teaspoons thinly sliced green onions 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. 2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. 4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.
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Post 1 year ago
Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com):16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)1 1/2 cup of grated cheddar cheese3 eggs1 cup of seasoned Italian breadcrumbsMix all the ingredients together in a large bowl.With your hands, form small patties and lay on a parchment lined baking sheet.
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Post 1 year ago
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