December 18, 2010

Chicken, Lamb and Beef Sliders


Chicken Teriyaki Slider
1 poundground chicken
2 tablespoonssoy sauce
1 tablespoonrice wine vinegar
1 teaspoonresh ginger, grated
1 teaspoonsesame oil
Herb Lamb Slider
1 poundground lamb
2 tablespoonsfresh dill or oregano, chopped
1 tablespoonfresh mint, chopped
squeezelemon juice
1 teaspooncumin
pinchcayenne pepper
salt to taste
Barbecue Beef Slider
1 poundground beef
2 tablespoonschili sauce
1 tablespoonlight molasses
2 teaspoonshot pepper sauce
2 teaspoonsworcestershire sauce
1/4 teaspoonsalt
Instructions
Chicken Teriyaki Slider|
In a bowl combine ground chicken with soy sauce, rice wine vinegar, ginger, sesame oil and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with hoisin sauce.

Herb Lamb Slider|
In a bowl combine ground lamb with dill, mint, cumin, lemon juice, cayenne pepper, salt and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with tzatziki sauce.

Barbecue Beef Slider|
In a bowl combine ground beef with chili sauce, light molasses, hot pepper sauce, worcestershire sauce, salt and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with BBQ sauce.

Chicken Corn Chowder

 2 pounds
boneless skinless chicken breasts, cubed
 4 tablespoons
butter or margarine, divided
 1 large
sweet red pepper, chopped
 2  medium  leeks, chopped
 3 tablespoons  all-purpose flour
 1 tablespoon  paprika
 4 cups
chicken broth
 2 medium
potatoes, cubed
 4
cups
frozen corn
 1
tablespoon
Worcestershire sauce
 1
teaspoon
salt
 1/2  to 1
teaspoon
hot pepper sauce
 1
cup
half-and-half cream
In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm.  In the same pan, saute the red pepper in remaining butter until tender.
Add the leeks; cook for 1 minute.
Stir in the flour and paprika until blended.
Gradually stir in the broth.
Add the potatoes; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the poatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil.
Reduce heat.
Cook, unocovered, for 5 - 8 minutes or until corn is tender, stirring occasionally.
Stir in cream and heat through (do not boil).

Yield:  10 servings (2 1/2 quarts)

Southwest Tuna Salad

 2  cans (6 oz)  solid white tuna packed in water, drained well
 1/2  cup  minced red bell pepper
 1 medium jalapeno pepper, seeded and minced
 1  tbsp. minced cilantro
 1/2  cup mayonnaise
 2 tbsp. lemon juice
 1 large clove garlic, peeled and forced through a press
 1/4 tsp. Tabasco sauce
 6 small  inner leaves, romaine lettuce, cut into fine shreds
 2
whole pita bread, split and opened.
Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and
cilantro.  Stir together the mayonnaise, lemon juice, garlic and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate until
ready to use.
Just before serving, stir the the shreds of romaine.  Fill the pita bread
with lettuce and tuna mixture and serve.

Tasty Tuna Melts

 2  cans (6 oz. each)  tuna, drained
 3 tbsp. mayonnaise
 1  tbsp. prepared mustard
 1  tbsp. salsa
 2 or 3  drops hot pepper sauce
 1/8  tsp.  grated Parmesan cheese
 6  slices process American cheese
 6 thin slices tomato
 6 slices bread
 2 to 4  tbsp. butter or margarine
In a bowl, combine the first six ingredients; mix well.
Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread; top with remaining cheese slices and bread.
In a large skillet or griddle, melt 2 tablespoons butter.
Toast sandwiches until lightly browned on both sides, adding butter if necessary.

Southwestern Cheese Dip

1 lb Plain or Mexican-flavored process American cheese, cubed
1 jar (8 oz) Process cheese spread
1 lbSliced bacon, cooked and crumbled
1 bunchGreen onion with tops, sliced
1 can (4 oz) Chopped green chilies
Raw vegetables or tortilla chips

Place cheeses in a 1-1/2 qt. microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for 6-8 minutes or until cheese is melted, stirring every 2 minutes. Serve with vegetables or chips. Yield: 3 cups

Bacon Appetizers

3
Eggs, beaten
1 tbsp Vinegar
1 tsp Cayenne pepper
2 tsp Dry mustard
1-1/2 sleeves Saltine crackers, crushed
11b. Bacon, cut into thirds

  • In a shallow bowl, beat eggs, vinegar, pepper and mustard. Dip bacon pieces in egg mixture. Roll in cracker crumbs.
  • Bake on a lightly greased cookie sheet at 350 degrees for 17-20 minutes until crisp and lightly brown.
  • Can be frozen after baking and reheated as needed.
  • Eat hot or cool with or without your favorite dip.

Armadillo Balls

Bite-sized balls of sausage and cheese flavored dough hiding a surprise slice of jalapeno pepper.

    1lb Cheddar cheese, grated
    1 lb Good quality pork sausage (Bob Evans recommended)
    2 C Baking mix (Like Bisquick®)
    1 jar (10 oz) Jalapeno pepper slices
    1 envShake-n-Bake for pork (original)

  • Preheat the oven to 325 degrees.
  • In a large bowl mix together the cheese and sausage until well blended. You really need to use your hands to do this well. Add the baking mix and mix well.
  • Remove about 50 slices of jalapeno pepper from the jar, shake off the liquid and set on paper towels to absorb excess liquid.
  • To form each Armadillo Ball, take a chunk of the dough mixture about the size of a whole walnut, maybe a little bigger. Pat it into a flat patty. Place a slice of jalapeno pepper in it. Fold up the edges around the pepper and seal well. Roll into a ball between your hands, pressing firmly.
  • After all the balls have been formed, pour the Shake-n-Bake into a small bowl. Roll the balls in it and place on a cookie sheet, about 1 inch apart.
  • Bake at 325 for 20 - 25 minutes, until cooked through and golden brown.
  • Drain on paper towels. These are good served hot, warm or room temperature. Yield: about 50 balls.
    To freeze: Freeze before baking by placing them on a cookie sheet and place the cookie sheet in the freezer until the balls are solid. Then pour into freezer bags for storage. Bake them frozen (they may take an additional 5 minutes).

Spinach Balls

2 boxes Frozen chopped spinach; cook and drain well
2 C Pepperidge Farm herb bread mix (stuffing)
1 stick Butter
1/2C Parmesan
6 Beaten eggs
1 tbsp Ground black pepper
1 tbsp Garlic salt
1 tbsp Lemon juice
1 tbsp Hot pepper sauce; a little less of Tabasco
1lg White onion, chopped finely
Press into small balls and bake on cookie sheet at 350 for 15 minutes.

Mexican Quiche

Used the Colby/jack combo but next time will try pepper jack for a bit of spiciness. I understand they can be frozen too...can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325°.

    1/4CButter, softened
    1/2 pkg (3 oz.) Cream cheese, softened
    1/2 C All-purpose flour
    1/2 C Grated Monterrey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
    1/2 can (4 oz.) Green chilies, chopped OR jalapenos
    1
    Egg, lightly beaten
    1/4 C Heavy cream (have used light cream in a pinch)
    1/8 tsp Salt


    Freshly ground black pepper to taste

    Dash Tabasco

  • In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
  • Preheat oven to 350°. Divide the ball into 12 smaller balls and press into lightly greased miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell.
  • Combine eggs, cream, salt and pepper (and Tabasco). Pour over cheese and chilies in pastry shells. 
  •  
  • Bake 30 to 35 minutes. Yield: 12 miniature quiches.

Southern Ham Stew

Prep: 20 minutes, Cook: 8 to 10 hours on low or 4 to 5 hours on high. Makes: 8 servings.

1-1/2 C. dry black eyed peas(about 9-1/2 oz)
4 C. water
2 C. cubed cooked ham
1 15oz. can. white hominy, raised and drained
1 10oz. pkg. frozen cut okra
1 large onion, chopped
2 tsp. bottled minced garlic (4 cloves)
2 tsp. Cajun or Creole seasoning
1/4 tsp. black pepper
4-1/2 C. water
4 C. chopped fresh collard greens or fresh spinach
1 14-1/2oz. can. stewed tomatoes, undrained

   Rinse black eyed peas; drain. In a large saucepan combine black eyed peas and the 4 cups water. Bring to boiling;reduce heat. Simmer, uncovered, for 10 minutes.Drain and rinse black eyed peas.
   In a 3-1/2 to 6 quart slow cooker combine black eyed peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning and pepper. Stir in the 4-1/2 cups water.
   Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

If using low heat, turn to high heat. Stir in collard greens and undrained tomatoes. Cover and cook for 10 minutes more.

Spicy Baked Buffalo Bites



Prep: 30 min Total: 32 min 

4 oz. boneless skinless chicken, cooked, shredded (about 3/4 cup)
4 tsp. hot pepper sauce
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. margarine or butter, melted
1 pkg. (4 oz.) ATHENOS Crumbled Blue Cheese
2 Tbsp. finely chopped celery
36 TRISCUIT Garden Herb Crackers


MIX chicken, pepper sauce and mustard. Spoon about 1 teaspoonful 
mixture on each cracker; place on cookie sheet. Drizzle with 
melted margarine.

MIX blue cheese and celery; spoon about 1/2 teaspoonful cheese 
mixture on each cracker.

BAKE at 400°F for 4 minutes or until cheese melts. Serve with 
additional hot sauce.

Makes 3 dozen appetizers 

How To Shred Chicken: Place the boneless, skinless chicken 
piece on cutting board. Use 2 forks or your fingers to pull 
meat lengthwise into opposite directions, separating it into 
long shreds.


Found on: backofthebox.com

Curried Tuna Cups

1-1/2 cups creamy coleslaw
1 small tomato, seeded and chopped
1 tsp. curry powder
1 6oz. can. tuna, drained and flaked
4 large buttered ( Bibb or Boston ) lettuce leaves
1/4 cup. chopped peanuts
Sour Cream dip with chives

    In a small bowl stir together coleslaw, tomato, and curry powder. Fold in tuna. To serve, spoon the tuna mixture into lettuce leaves. Sprinkle with peanuts. Top with dip.