September 30, 2010

Tilapia with spicy brown mustard

Mustard is a thick paste with a sharp taste. It is made from the seeds of a mustard plant. The seeds are grounded and mixed with water and some other liquid, often vinegar. Flavourings and spices are also added. There are several types of mustard plants to choose among, such as Sinapis hirta (white or yellow mustard), Brassica juncea (brown or Indian mustard) and Brassica nigra (black mustard).
  • Cooking spray
  • 4 (4-6 ounce) fresh tilapia fillets
  • 2 teaspoons of spicy brown mustard
  • 2 teaspoons of Worcestershire sauce
  • 2 teaspoons of grated Parmesan cheese
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of dried oregano
  • 2 teaspoons of fine Italian bread crumbs
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Coat a glass baking dish with cooking spray.
  3. Place the tilapia fillets in the baking dish and bake them in the preheated oven for 10 minutes.
  4. While the fish is in the oven, stir together spicy brown mustard, Worcestershire sauce, Parmesan cheese, lemon juice, garlic powder and oregano in a bowl.  
  5. Take out the fish from the oven and spread the mustard paste over the fillets.
  6. Sprinkle the fillets with Italian bread crumbs.
  7. Return the dish to the oven where it should be baked until the topping becomes golden. This will normally take around 5 minutes

Kentucky Fried Chicken Honey BBQ Wings

1 1/4 cups catsup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.

Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper and MSG.

When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.

Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.

When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

September 28, 2010

Spicy Tilapia

If you like this recipe, you can multiple the ingredients in the spice blend list and fill a small jar with spice blend. That way, you don’t have to prepare a new blend each time.

  • 1 pound of tilapia fillets
  • 1 tablespoon of vegetable oil
  • 1 lemon
  • 4 slices of bread (chose a variant that will readily absorb pan juices)
Spice blend
  • 3 tablespoons of paprika powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground white pepper
  • 1 teaspoon of ground black pepper
  • 1-3 teaspoons of cayenne pepper
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of celery seed
  • 1 tablespoon of salt
  1. Place all the spice blend ingredients in a jar with a lid. Make sure that the lid is safely fastened before you shake the jar to mix the ingredients.
  2. Use the spice blend to coat the tilapia fillets on both sides.
  3. Leave the fish in room temperature for 15 minutes. (You can skip this stage if you’re in a hurry.)
  4. Heat up a skillet over high heat.  
  5. Add vegetable oil and heat up until its almost smoking.
  6. Place the coated tilapia fillets in the skillet and cook for 3 minutes per side. The fish is ready when it can be easily flaked with a fork.
  7. Remove the fish from the skillet and place each fillet on a slice of bread.
  8. Squeeze the lemon over the fillets.
  9. Place a slice of bread on top of each tilapia fillet. 
  10. Pour pan juice over the bread.
If you find the dish a bit too dry, you can spread sour-cream or cream cheese on the bread before you place the fillets on top.

BLUEBERRY LEMON BREAD


6 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups large fresh blueberries
1 tablespoon grated lemon rind (yellow only)
2 teaspoons freshly squeezed lemon juice
1 tablespoon Limoncello
 
In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.In a separate bowl (or plastic bag), mix together flour, baking powder and salt. Stir or shake until well mixed.
Mix flour mixture gradually into butter/egg mixture along with milk.
Gently stir in remaining ingredients. (Do not overmix or bread will be tough).
Bake in a greased loaf pan (we like disposable 7 1/2" x 3 1/2" aluminum pans when taking to picnics and barbecues). Sprinkle top with coarse sugar, if desired.
Bake at 350F for 50-60 minutes. (Do not overbake or bread will be dry).
Loosen bread from pan along edges with a butter knife. Turn out and cool on wire rack. Brush top with melted butter and sprinkle with coarse sugar. Drizzle with lemon confectioners' icing.
Serving Suggestion: Sometimes we serve slices spread with whipped cream cheese.

September 26, 2010

Tilapia with garlic and olive oil

The olive tree is native to the Mediterranean region and humans have been gathering olives for at least 10,000 years. No one knows when the olive tree was first domesticated, but the first cultivation might have taken place on Crete. A 5500 year old olive oil amphorae have been found, which shows that olive oil was processed during the Early Minoan times.
This dish should ideally be prepared one day in advance, since it needs time to marinate.
  • 4 garlic cloves
  • 4 (4 ounce) tilapia fillets
  • 3 tablespoons of olive oil
  • 1 onion
  • 1/4 teaspoon of cayenne pepper
  1. Crush the garlic cloves.
  2. Use the garlic cloves to rub the fish fillets and place the tilapia in a shallow, non-reactive dish.
  3. Pour olive oil over the tilapia fillets until they are completely coated.
  4. Chop the onion and place it on top of the fillets.
  5. Cover the fish and let it marinate in the fridge over night.
  6. Preheat the oven to 350 degrees F (175 degrees C).
  7. Place the tilapia fillets and the rest of the ingredients in a baking dish.
  8. Sprinkle cayenne pepper over the dish.
  9. Bake until the fish can be easily flaked with a fork. This will normally take around 30 minutes. 

September 25, 2010

Colombian Beef and Sweet Potato Stew

Slow Cooker: 4 to 5 quart.
Prep: 15 mins. Cook time: low 8 hours,
Finishing Cook time: low 15 mins.
Serves: 6

1 lb. beef boneless chuck
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsp. olive oil
3 C. 1-inch cubes peeled sweet potatoes
2 tsp. finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz) Italian style pear shaped tomatoes, undrained
8 dried apricots, cut in half
Chopped fresh parsley

    Remove excess fat from beef. Cut beef into 1 inch pieces. Sprinkle beef with salt and pepper. Heat oil in a 10 inch skillet over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.

    Mix beef and remaining ingredients except apricots and parsley in 4 to 5 quart slow cooker. Cover and cook on low heat setting about 8 hours or until beef is tender. Stir in apricots.

    Cover and cook on low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle with parsley.

serve over fluffy cooked couscous.

Tilapia with mango and avocado

The mango hails from Asia, but is today grown in many other parts of the world where the climate is tropical or subtropical and you can choose among more than 1,000 different cultivars. In many Asian cultures the mango is very highly regarded and it is for instance common to use mango leaves as decorations during Hindu religious ceremonies and wedding celebrations. Mango is the official fruit of India, Bangladesh, Pakistan and the Philippines.  
  • 4 tilapia fillets
  • 2 tablespoons of olive oil
  • 1 1/2 tablespoon of grated orange zest
  • 1/4 cup of fresh orange juice
  • Salt and pepper to taste
  • Crushed red pepper flakes to taste
Mango sauce:
  • 1 lime
  • 1 mango
  • 1 avocado
  • 1 red onion
  • 1 jalapeno pepper
  • 3 plum tomatoes
  • Fresh cilantro(about 1/4 cup when chopped)
  • Minced fresh ginger root (about one 1 tablespoon when chopped)
  • 1 teaspoon of salt
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Combine olive oil, orange zest, orange juice, salt, pepper and chili flakes in a shallow baking dish.
  3. Rinse the tilapia fillets and pat them dry.
  4. Place the fillets in the baking dish with the olive oil mixture and coat them well on both sides.
  5. Place the baking dish in the preheated oven and bake until the fillets can be flaked easily with a fork. This will normally take around 10-12 minutes.
  6. While the fish is baking, prepare the mango sauce according to the instructions below.
  7. Place the tilapia fillets on serving plates and spoon over mango sauce. Serve immediately.
Mango sauce:
  • Zest and juice the lime and place zest and juice in a glass bowl. 
  • Peel, seed and slice the mango. 
  • Peel, pit and dice the avocado.  
  • Finely chop the red onion. 
  • Seed the japaneo pepper and chop it finely.
  • Peel, seed and chop the tomatoes. 
  • Chop the cilantro. 
  • Mince the ginger root.
  • Add all ingredients to the bowl where the lime juice and the zest is.
  • Combine all ingredients and add the salt.
  • Leave in room temperature until the tilapia fillets are ready. 

September 23, 2010

Tilapia with jalapeños and cilantro

The jalapeño is a cultivar of the species Capsicum annuum and derives its common name from the Mexican town of Xalapa where it was traditionally produced. The exact heat level of a jalapeño depends on both cultivation and preparation and can be anywhere from mild to hot. In Mexico, this chili pepper is known under several different names in addition to jalapeño, such as huachinangos, cuaresmeños and chiles gordos.
  • 4 (4 ounce) fresh tilapia fillets
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • Salt to taste
  • Ground black pepper to taste
  • 2 tomatoes
  • 2 fresh jalapeños
  • 8 sprigs of cilantro leaves
  1. Place the tilapia fillets in a baking dish.
  2. Drizzle olive oil and lime juice evenly over them.
  3. Season with salt and black pepper to taste.
  4. Leave the tilapia fillets to marinate in room temperature for 1 hour.
  5. Chop the tomatoes.
  6. Slice the jalapeños into rings.
  7. Chop the cilantro leaves.  
  8. Place the tilapia fillets in a non-stick skillet and pour the marinade over the fish.
  9. Pour tomatoes, jalapeños and cilantro over the fish.
  10. Cover the skillet and cook over medium heat for roughly 4 minutes per side, until the tilapia fillets can be easily flaked with a fork. 

September 22, 2010

Chicago-Style BBQ Baby Back Ribs

  • These ribs are mouth watering good. If you're throwing a huge cookout, this is the recipe to use. It calls for ten racks of ribs! You can always alter the recipe if you're making a smaller quantity.


  • 10 racks baby back ribs
  •  
  • For rub:
  • 1 cup paprika
  • 1/3 cup celery salt
  • 1/3 cup dark brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons dried thyme
  • 2 teaspoons white pepper
  • 2 teaspoons cayenne pepper
  • For barbecue sauce:
  • 3 cups ketchup
  • 1/2 cup orange juice
  • 1/3 cup white vinegar
  • 1/3 cup Worcestershire sauce
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 2 tablespoons prepared yellow mustard
  • 4 garlic cloves, minced
  • 1 tablespoon hot sauce
  • 1 tablespoons soy sauce
  • 1 teaspoon cooking oil
  • 1/2 teaspoon red pepper flakes

PREPARATION:

In large saucepan, sauté garlic. Add remaining ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often. Remove from heat and allow to cool. While sauce is simmering, combine rub ingredients in a medium mixing bowl.

Set aside. Trim and clean ribs. Rub ribs with spices and let sit for 30 minutes. Preheat grill. Cook over indirect medium heat for about an hour Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. You might need to grill large quantity of ribs in shifts. When the ribs have finished cooking a knife will pass easily into the meat between the ribs and you can see no or very little pink.

Prep Time : 20min
Cook Time : 1hr 30min

September 20, 2010

Bandito Chicken Wings


12 whole chicken wings
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat combine 2 tablespoons butter and oil. Fry chicken until brown. Place in a greased 13 x 9-inch baking pan.

In a saucepan, combine taco sauce, barbecue sauce and French dressing. Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake uncovered at 300 degrees F for 15 to 20 minutes or until chicken juices run clear.

Serve with remaining sauce.

September 19, 2010

Creamy Tilapia

This is an easy to make Tilapia recipe with cream cheese and dill. Dill has been utilized by man for several thousand years and was earlier believed to protect against witchcraft. In this recipe we will use fresh dill leaves, but dried dill leaves are also popular in the kitchen. The seeds of the dill plant are used as a spice and are included in many traditional remedies for flatulence.
  • Cooking spray for greasing and coating
  • 4 (4 ounce) fillets tilapia
  • 4 teaspoons of butter or margarine
  • 2 tablespoons of lemon juice
  • 2 tablespoons of chopped fresh dill leaves
  • 1 tablespoons of lemon-pepper seasoning
  • 3 tablespoons of cream cheese
  • 4 tablespoons of lemon juice
  • 4 tablespoons of chopped fresh dill leaves
  1. Preheat the oven to 375 degrees F (175 degrees C).
  2. Grease a baking sheet with cooking spray (or butter).
  3. Place the tilapia fillets on the greased sheet and coat them lightly with cooking spray.
  4. Melt the butter/margarine and spoon it over the tilapia fillets.
  5. Drizzle lemon juice over the fillets.
  6. Add 2 tablespoons chopped fresh dill weed and the lemon-pepper seasoning.
  7. Place the baking sheet in the preheated oven and bake until the fillets can be easily flaked with a fork. This will normally take around 15 minutes.
  8. While the fish is in the oven, you can prepare the cream cheese sauce. Combine cream cheese with 4 tablespoons of lemon juice and 4 tablespoons of chopped fresh dill weed in a small bowl. Microwave for roughly 1 minute and stir until you have a well blended sauce.
  9. Remove the fish fillets from the oven and place them on serving plates. Spoon cream cheese sauce around them before serving. 

Dragon’s Breath Wings


These are as delicious cold as they are straight from the grill.

Marinade:
2 tablespoons rice wine
2 tablespoons soy sauce
1 tablespoon ginger root, grated

Sauce:
1 garlic clove, minced
1 tablespoon ginger root, grated
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon hot chili oil
2 pounds chicken wings
Chopped green onions

Combine the marinade ingredients in a large plastic bag. Add the chicken wings to the bag and marinate at least one hour in refrigerator.

Drain the wings. Grill until cooked, or bake on middle shelf of a 400 degrees F oven for 40 minutes.

Mix the sauce ingredients together until thoroughly blended.

Arrange wings on platter. Pour sauce over them to completely cover. Garnish with finely chopped green onion.

September 18, 2010

Applebee’s Perfect Margarita



Makes: 1    |   Ready In: 30 minutes

1 1/4 ounce Cuervo 1800
1/2 ounce Cointreau
1/2 ounce Grand Marnier
1 1/2 ounce Freshly squeezed lime juice
4 ounces Sweet and Sour Mix
1/2 ounce Simple Syrup
Garnish: Lime wedge and olive spear

Add ingredients then ice. Top the mixing tin with a strainer and serve in a cocktail glass with a salted rim.

Hot Hot Habanero Wings


2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 handbarrow Chile peppers, chopped*
4 Chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings

Cut wings into thirds, and discard the tips. There should be about 36 pieces.

In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, Chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Heat grill for low heat.

Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.

September 17, 2010

Lasagna Picante

found on Campbells.com

From: Campbell's Kitchen
Prep: 30 minutes
Bake: 20 minutes
Stand: 5 minutes
Serves: 8
Surprise them with this kicked up version of lasagna...picante sauce, olives and lots of Cheddar cheese make this one of the best tasting dishes you can imagine.

Ingredients:

1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce  or Prego® Tomato Basil & Garlic Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese  (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained

Directions:

Heat the oven to 350°F.  Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish.  Arrange 4 tortillas on the bottom of the dish, overlapping if needed.  Layer with half the beef mixture, half the cheese and half the olives.  Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted.  Let stand for 5 minutes.

Recipe Tips:


Easy Substitution: Substitute 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes, for the beef.  Cook the chicken and pepper in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring often.  Proceed as directed above.

Cheesy Chicken & Rice Casserole

found on: campbells.com

From: Campbell's Kitchen
Prep: 15 minutesBake: 50 minutesStand: 10 minutes
Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)

1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves  (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.


Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.





September 15, 2010

Super Chicken Casserole


From: Campbell's Kitchen
Prep: 15 minutes
Bake: 25 minutes
Serves: 8
Make it quickly, make it ahead, whatever works for you.  This flavorful casserole has protein, starch and vegetables all in one-dish.  It's a terrific weeknight dinner that has a tasty surprise ingredient - stuffing.


1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 cup elbow pasta, cooked and drained
2 cups cubed cooked chicken or turkey
1 package (10 ounces) frozen peas and carrots, cooked and drained

Directions:

Heat the oven to 400°F.  Stir the stuffing, Parmesan cheese and butter in a medium bowl.
Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish.  Stir in the pasta, chicken and peas and carrots.
Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the stuffing mixture.
Bake for 5 minutes or until the stuffing mixture is golden brown.

Recipe Tips:


Serving Suggestion: Serve with a Caesar salad.  For dessert serve your favorite Pepperidge Farm® layer cake.



Tilapia with sweet honey and fresh lime

  • 2 garlic cloves
  • 1/4 cup of honey
  • 3 tablespoons of lime juice
  • 1 pound of tilapia fillets
  • Salt and pepper to taste
  • Butter for greasing
  • 1 butternut squash
  • 1 bunch of fresh asparagus spears
  • Poultry seasoning to taste
  • 1/2 cup of grated mozzarella cheese
  1. Mince the garlic.
  2. Combine garlic, honey and lime juice in a large bowl or shallow dish.
  3. Season the tilapia fillets with salt and pepper och both sides.
  4. Place the tilapia fillets in the honey marinade and leave to marinate for at least 1 hour in the refrigerator.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Grease a baking dish with butter.
  7. Peel, seed and slice the butternut squash.
  8. Trim and chop the asparagus.
  9. Place squash and asparagus in the baking dish and position the marinated tilapia fillets on top. (The marinade will not be used for sauce so you can discard it.)
  10. Season with poultry seasoning.
  11. Place the dish in the preheated oven and bake until the vegetables are tender and the tilapia fillets can be easily flaked with a fork. This will normally take around 20 minutes.
  12. Sprinkle the fish with mozzarella and bake until the cheese turns light brown. This will normally take around 5 minutes. 

September 14, 2010

Tabasco Jack Wings



Chicken:
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 pounds chicken drumettes
Vegetable oil

Sauce:
1/2 cup (1 stick) butter
1/2 cup Jack Daniel's Tennessee Whiskey
1 /4 cup ketchup
1/3 cup Tabasco pepper sauce, or to taste

Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375 degrees F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Makes 6 to 8 servings.

NOTE: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450 degree F oven until lightly browned and cooked through, about 30 minutes.

September 12, 2010

Margarita Wings

2 pounds precut chicken wings, or whole wings
    cut into 2 pieces at joint, tips discarded
1/2 cup gold tequila or mescal
1/4 cup frozen orange juice concentrate
Grated zest of 1 lemon
Juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon freshly ground coarse black pepper
1 teaspoon salt
2 tablespoons minced cilantro

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.

Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.

Yield: 4 servings

September 11, 2010

Extra-Easy Spinach Lasagna

found on campbells.com

From: Campbell's Kitchen
Prep: 20 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 8
No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.

Ingredients:

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese  (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce  
uncooked lasagna noodles
1/4 cup water

Directions:

Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.

Recipe Tips:


Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

Chocolate Chip-Popcorn Bars



These tempting bars are like a cookie bar and a popcorn ball all rolled into one.
Prep Time: 20 Min
Total Time: 2 Hr 10 Min
Makes: 36
INGREDIENTS:
Crust
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
4
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*
Topping
3 1/2
cups miniature marshmallows
1
bag (3.5 oz) butter-flavor microwave popcorn, popped
2/3
cup light corn syrup
1/4
cup butter or margarine
1
bag (10 oz) peanut butter chips
1
cup semisweet chocolate chips
 
DIRECTIONS:
  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
  • Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
  • Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
  • In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft):
Bake crust 13 to 18 minutes.
Nutritional Information:
1 Serving (1 Bar)
  • Calories 190
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 5mg;
  • Sodium 110mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 0g,
    • Sugars 17g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 0%;
  • Vitamin C 0%;
  • Calcium 0%;
  • Iron 2%;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.

found on: phillsbury