Chicken Salad-Stuffed Peppers

July 30, 2014 Leave a Comment
Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

                 Mary Marlowe Leverette                                              Columbia, South Carolina

               

Chicken Salad-Stuffed Peppers Recipe

Chicken Salad-Stuffed Peppers

4 green onions, finely chopped

½ cup mayonnaise

2 Tbsp. lemon juice

½ tsp. Dried tarragon

½ tsp. pepper

¼ tsp. salt

2 cups finely chopped rotisserie chicken

½ cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

 

Preheat oven to 350 F.  In small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13×9 inch baking dish.  Fill with chicken mixture.  If desired, sprinkle with chips.  Bake, uncovered, 15-20 minutes or until filling is heated through.          4 servings

 

(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)

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Portobella Pocket Fajitas

May 30, 2014 Leave a Comment

 

Portabella Pocket Fajitas

Portabella Pocket Fajitas

This might be the meatiest vegetarian sandwich you will ever try.  Perfect for any gathering.  You can prepare them just before guests arrive and keep them warm in the oven until serving time.

 

Portobella Pocket Fajitas Recipe

Portobella Pocket Fajitas

4 Tbsp. FAJITA SEASONING

1/4 tsp. CHIPOTLE PEPPER

4 Tbsp. water

2 Tbsp. canola oil

6 Tbsp. lime juice (2-4 limes, depending on size)

2 packages (6 oz. each) sliced portobella mushrooms

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 small zucchini, cut into ¼ inch slices

1 cup Monterey Jack cheese, shredded

1 package large pocket pita breads (usually 5-6 to a package)

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large bowl, mix the FAJITA SEASONING and CHIPOTLE PEPPER with water and let stand about 5 minutes.

Add the canola oil and lime juice; whisk until blended.  Add the mushrooms, bell peppers, onion and zucchini and toss to coat.  Marinate for at least 20 minutes or as long as overnight.  If you marinate overnight, put it in the refrigerator.

Heat a large frying pan over medium-high heat.  Unless your pan is really large, you will probably need to cook the filling in two batches.  Pour the marinated mixture into the hot frying pan and cook until the desired tenderness (about 10-15 minutes), stirring frequently.  Stir in the cheese at the end; it will melt quickly.  This is just enough to hold everything together to make it easy to stuff the pocket breads.  Slice the pocket breads in half and gently open them up.  Spoon the fajita mixture into the pockets and serve warm.         4-6 serving

 

(Recipe for Portobella Pocket Fajitas was in Penzeys Spices catalog)

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Broccoli Tuna Casserole

October 20, 2013 Leave a Comment
Broccoli Tuna Casserole

Broccoli Tuna Casserole

 

When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      

 

Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 inch baking dish coated with cooking spray.

Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack cheese.  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, 15-20 minutes longer or until cheese is melted.          8 servings

Freeze It:   Cool unbaked casserole; cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 F.

 

(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)

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Black Bean Burgers with Mango Salsa

August 13, 2013 Leave a Comment
Black Bean Burger with Mango Salsa

Black Bean Burger with Mango Salsa

My niece Alison made these Black Bean Burgers with Mango Salsa which were VERY GOOD.   They must have been really good, because her mother, my sister-in-law Cheryl, ate them more than once, and Cheryl is one of the PICKIEST eaters I know!  Good job Ali…way to go!

Black Bean Burgers with Mango Salsa Recipe

Black Bean Burgers with Mango Salsa

2 (15 oz.) cans black beans, rinsed and drained

¾ cup finely chopped cilantro, divided

¾ cup (3 oz.) shredded Monterey Jack cheese

¼ cup panko (Japanese breadcrumbs)

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. sea salt

½ medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 ¼ cups chopped peeled mango (about 1 medium)

3 Tbsp. chopped shallots

1 ½ Tbsp. fresh lime juice

1 avocado, peeled and chopped

1 garlic clove, minced

6 (2 oz.) whole-wheat hamburger buns, lightly toasted

6 green leaf lettuce leaves

1 garlic clove, minced

6 (2 oz.) whole-wheat buns, lightly toasted

6 green leaf lettuce leaves

 

Preheat oven to 350 F.

Place black beans in a medium bowl; mash with a fork.  Stir in ½ cup finely chopped cilantro and next 7 ingredients.  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 F. for 20 minutes, carefully turning once.

Combine remaining ¼ cup cilantro, mango and next 4 ingredients in a medium bowl.  Place a patty on bottom half of each hamburger buns, top each with 1 lettuce leaf, cup of salsa and top half of bun.

6 servings

(Recipe for Black Bean Burgers with Mango Salsa)

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Taco Casserole

July 27, 2013 Leave a Comment
Taco Casserole

Taco Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

 

When you’re bored with traditional tacos, give this filling main dish a try.  It puts the same Southwestern taste into a comforting casserole.

                               Bonnie King                                                                         Lansing, Michigan

 

Taco Casserole Recipe

Taco Casserole

2 1/2 Lbs. ground beef

2 packages taco seasoning

2/3 cup water

1 can (16 oz.) kidney beans, rinsed and drained

1 cup (4 oz.) shredded Monterey Jack or pepper Jack cheese

2 eggs, lightly beaten

1 cup 2% milk

1 ½ cups biscuit/baking mix

1 cup (8 oz.) sour cream

1 cup (4 oz.) shredded cheddar cheese

2 cup shredded lettuce

1 medium tomato, diced

1 cup (2 ¼ oz.) sliced ripe olives, drained

 

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduced heat and simmer for 5 minutes.  Stir in beans.

Spoon meat mixture into a greased 8 inch square baking dish.  Sprinkle with Monterey Jack cheese.  In a large bowl, combine the eggs, milk and biscuit mix until moistened.  Pour over cheese.

Bake, uncovered, at  400 F. for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.  Spread with sour cream.  Top with cheddar cheese, lettuce, tomato and olives.

6-8 servings

 

(Recipe for Taco Casserole was in tasteofhome.com)

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