Chile Beef Relleno Bake

Recipe adapted from Betty Crocker

Beef Chile Relleno Bake

Ingredients

• 1.5 lb ground beef
• 2 tablespoons taco seasoning
• ½ cup red onion, chopped
• 2 cups pancake mix, dry
• 3 eggs, slightly beaten
• 1 cup milk
• 2 cups shredded Monterey Jack cheese, shredded
• 3-4 green chiles, roasted and peeled

Directions

1. Heat oven to 370F. Grease 8x8- or 9x9-inch glass baking dish
2. Brown ground beef in skillet over medium-high heat, drain
3. Return beef to skillet and add onions, cook until onions soft. Add water and taco seasoning, stir until fully mixed and remove from heat
4. Combine pancake mix, eggs and milk – beat until smooth
5. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese.
6. Cut each other pepper lengthwise and spread on top of beef until covered
7. Sprinkle with rest of cheese and then rest of batter
8. Bake uncovered 25 to 30 minutes or until topping is light golden brown
9. Enjoy with Pico de Gallo and Sour Cream!
10. http://www.hungryharps.com/2011/08/beefy-chile-relleno-bake.html

Veggie Pizza

White Bean Sausage and Veggie Pizza

7 ingredients
20 min prep time
40 min total time

6 servings

Ingredients

1   can Pillsbury® refrigerated thin pizza crust

1   lb sweet Italian turkey sausage, casings removed

1   box (7 oz) Green Giant® frozen antioxidant blend broccoli, carrots and sweet peppers

1   can (15 oz) cannellini beans, drained, rinsed

1   clove garlic, chopped

1/4   cup Crisco® 100% Extra Virgin Olive Oil

2  cups shredded Italian 5 cheese blend (8 oz)

• 1 Heat oven to 400°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press in bottom and half way up sides of pan. Bake 8 minutes.
• 2 Meanwhile, in 10-inch skillet, cook sausage, over medium heat, 5 to 7 minutes, stirring occasionally and breaking up sausage, or until no longer pink; drain.
• 3 Microwave frozen vegetables as directed on box; drain
• 4 Meanwhile, place beans, garlic, olive oil and 1/4 teaspoon salt in food processer or blender. Cover; process 15 to 20 seconds or until smooth.
• 5 Spread bean mixture over partially baked crust. Top with sausage, vegetables and cheese. Bake 15 to 18 minutes longer or until crust is golden brown and cheese is melted.

http://www.pillsbury.com/recipes/white-bean-sausage-and-veggie-pizza/4722afe3-ac6b-456f-8c10-5aa65dedc62e

Chicken Soft Tostadas

Tandoori Chicken Soft Tostadas

Bake-Off® Contest 46, 2013

Carolyn Harkonnen

Loomis, California

7 ingredients
30 min prep time
30 min total time

ingredients

2   containers (6 oz) plain Greek yogurt

1   tablespoon Spanish paprika

4   cups chopped cooked grilled chicken breast (18 oz)

4  cups tri-color coleslaw mix (shredded green and red cabbage and carrots)

7  tablespoons Crisco® Pure Olive Oil

3  to 4 teaspoons cumin seed

1  can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

• 1 In medium bowl, mix 1/3 cup of the yogurt, the paprika and chicken. Set aside.
• 2 In another medium bowl, mix remaining yogurt and the coleslaw mix. In 1-quart saucepan, heat 1 tablespoon of the oil over medium-low heat. Add 1 to 2 teaspoons of the cumin seed. Cook and stir a few seconds; remove from heat, stir into the coleslaw mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Sprinkle each with 1/4 teaspoon of the remaining cumin seed. Cover with waxed paper; roll each biscuit into 5 1/2 to 6-inch round. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until golden brown and no longer doughy. Place in foil to keep warm. Repeat with remaining oil and biscuit rounds.
• 4 Wipe out skillet; heat over medium heat. Add chicken mixture; cook 3 to 5 minutes or until thoroughly heated, stirring frequently.
• 5 Top biscuit rounds with chicken mixture and coleslaw.

http://www.pillsbury.com/recipes/tandoori-chicken-soft-tostadas/82c3ef97-917f-4972-afb3-161c905b14e1

Chicken Wellington

Green Goddess Chicken Wellington

Bake-Off® Contest 46, 2013

Stephanie Bright

Simpsonville, South Carolina

4 servings

7 ingredients
25 prep time
60 total time

Ingredients

1  box (9 oz) Green Giant® frozen chopped spinach

1  cup sliced green onion stems (about 10 green onions)

2  packages (3 oz each) cream cheese, cut into cubes

1  cup crumbled Gorgonzola cheese (4 oz)

1  can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2  boneless skinless chicken breasts (8 oz each), cut in half

1  cup half-and-half

• 1 Heat oven to 350°F. Microwave frozen spinach as directed on box; squeeze to drain. In food processor, place spinach, 1/2 cup of the onions, cream cheese, 1/2 cup of the Gorgonzola cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
• 2 Lightly spray 10x15-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Using pizza cutter or sharp knife, cut dough into 4 rectangles. Reserve 1/3 cup of the spinach mixture. Spoon 1/4 cup remaining spinach mixture in center of each rectangle.
• 3 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/2-inch thickness. Place each chicken breast on top of spinach mixture, pressing down slightly. Bring 4 corners of dough together on top of each chicken breast; pinch top and sides to seal. Place seam sides down on pan.
• 4 Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
• 5 Meanwhile, in 1-quart nonstick saucepan, bring half-and-half to a boil over medium heat. Reduce heat to medium-low; stir in reserved 1/3 cup spinach mixture, remaining 1/2 cup Gorgonzola cheese, 1/3 cup of the remaining onions and 1/2 teaspoon pepper. Serve warm sauce over Wellingtons. Garnish with remaining green onions.
• http://www.pillsbury.com/recipes/green-goddess-chicken-wellington/15385627-6265-453d-86a9-22ef255d7833

Chicken and Spinach Biscuit Gyros

Chicken and Spinach Biscuit Gyros

Bake-Off® Contest 46, 2013

Bethany Perry

Largo, Florida

8 servings
7 ingredients
30 prep time
30 total time

Ingredients

1  box (9 oz) Green Giant® frozen chopped spinach

1  lb ground chicken

2  teaspoons finely chopped garlic

1  can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

1  small red onion, thinly sliced

1  large tomato, cut in half, sliced

1  container (12 oz) tzatziki

• 1 Microwave frozen spinach as directed on box, 3 to 4 minutes to thaw. Squeeze dry with paper towels. In medium bowl, mix spinach, ground chicken, garlic and 1 teaspoon salt. Shape into 8 (6x1-inch) logs. Heat 12-inch skillet over medium-low heat. Cook logs 5 minutes; turn. Cover and reduce heat to low; cook 10 minutes. Uncover; cook 5 minutes longer or until thermometer inserted in center of logs reads 165°F and meat is browned.
• 2 Meanwhile, spray 11-inch griddle or 12-inch skillet with Crisco® Original No-Stick Cooking Spray; heat over medium-low heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper; roll each biscuit into 8x4 1/2-inch oval. Place on griddle. Cook 2 to 4 minutes per side or until golden brown and no longer doughy. Repeat with remaining biscuits. Cover with foil and keep warm.
• 3 Place chicken log in center of each biscuit flatbread. Top with onion slices, tomato slices and sauce. Fold flatbread around filling.

Expert Tips

Tzatziki is a yogurt sauce mixed with cucumbers. If you can’t find tzatziki look for Greek yogurt veggie dip containing cucumber, dill and feta at your grocery store.
Moisten hands with water to easily shape chicken mixture into logs.

http://www.pillsbury.com/recipes/chicken-and-spinach-biscuit-gyros/acaccf42-b2d1-4b54-8566-010d210d04a6

Spinach-And-Fontina Strata Recipe

                         From marthastewart.com

Spinach-And-Fontina Strata Recipe

Prep Time 30 minutes

Total Time 10 hours 10 minutes

Serves  8

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 teaspoon coarse salt, divided
• 2 pounds spinach, stems removed and leaves coarsely chopped
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon freshly grated nutmeg
• Unsalted butter, for dish
• 1 pound challah loaf, sliced 1/2 inch thick
• 8 ounces young Italian fontina cheese, grated, divided
• 1 ounce Parmesan cheese, grated (1/3 cup), divided
• 8 large eggs, divided
• 2 2/3 cups whole milk, divided

Directions

1. Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
   
2. Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
   
3. Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
   
4. Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.
   

Un-Stuffed Cabbage

SERVES 6-8

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. 

Add the ground beef and onion and cook, stirring, 

until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt.

 Bring to a boil. 

Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Beef Casserole

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.


FRIENDSHIP CASSEROLE

2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - teaspoon onion salt (or onion powder)
½ - teaspoon garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese

Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
 Getting Fit with David & Bonnie

Chicken Enchilada Dip Roll-Ups

Chicken Enchilada Dip Roll-Ups

Ingredients:

2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:

Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Enchilada Chicken by Carnation

Enchilada-zagna

By:

CARNATION MILKS

Prep:10 mins

Cooking:45 mins

Level:Easy

Cooling:10 mins

Yields:10 to 12 servings

Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist.

• Ingredients

• 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
• 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
• 1 container (8 oz.) sour cream
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 cups (8-oz. pkg.) shredded cheddar cheese
• 1 can (4 oz.) diced green chilies, undrained
• 1 pkg. (12 tortillas) 7-inch corn tortillas

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.

Broccoli Bake Patties

Broccoli Bake Patties



photo credit  pomanmeals.com

ingredients:

2 tsp veggie oil

2 cloves garlic - minced

1/2 onion - chopped

1 (12oz) bag frozen broccoli - defrosted - drain off any liquid

3/4 cup panko breadcrumbs

1/2 cup sharp cheddar cheese - grated

1/3 cup parmesan cheese

2 eggs - beaten

salt - pepper

instructions:
~ preheat oven 400* **this is really important for quick baking.
~lightly grease baking sheet lined w/ foil (DO this before starting patties)
~heat oil in small pan over medium heat. (I use non-salted butter)
~add in garlic & onions.
~season w/ salt & pepper to taste.
~Saute until onions & garlic are tender.
~Set aside to cool.



~ Put broccoli in clean kitchen towel & wrap to squeeze out extra moisture.
~Put broccoli into large bowl.
~Into same bowl, add planko, cheeses, eggs & salt & pepper as needed.



Mix together & form patties. Place onto prepared baking sheets.



~Place in oven  15 minutes or until crispy & browned.
~ Flip & bake other side 15 minutes or until crispy & browned.

I make this for my hubby and I for date night, when our little one is asleep. That way I can keep the kitchen door opened (my little one is allergic to eggs. I have pan, baking sheet ect that are just for eggs.) WE love this fun food. It's great with a Vitamix Smoothie recipe I have on this blog too!
http://www.pomanmeals.com/cheesy-broccoli-patties/ PHOTO CREDITS & ORIGINAL RECIPE.