I'll share my recipes, if you'll share yours -July 19

17 years ago

Capellini Caprese

Prep Time: 10 min

Total Time: 25 min

Makes: 4

300 g (1/3 of 900-g pkg.) capellini or spaghetti, uncooked

1/4 cup KRAFT Extra Virgin Olive Oil SIGNATURE Sun Dried Tomato Dressing

1 onion, finely chopped

2 cloves garlic, minced

3 cups halved grape or cherry tomatoes

1/2 cup KRAFT Mozzarella Shredded Cheese

1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.

MEANWHILE, heat dressing in large non-stick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Add 1 lb./450 g cooked chicken strips with the tomatoes.

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Comments (4)

Marilyn Sue
17 years ago
Cherry Cobbler Muffins

1 can cherry pie filling
1 tsp. lemon juice
1/2 tsp. almond extract
1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped pecans
1 egg
2 tbsp. butter, melted
1 1/4 cups buttermilk
cinnamon sugar

Separate one cup cherries from pie filling. Add lemon juice and almond extract. Set askide. Mix together flour, sugar, baking powder, soda, salt and cinnamon. Blend in pecans. In another bowl, whisk eggs with melted butter and buttermilk. Add to dry ingredients, mixing together lightly. Fill greased muffin cups one half full.
Drop two cherries into each muffin cup, then cover with batter. Sprinkle tops with cinnamon sugar and bake until lightly browned.

Bake at 400 degrees 20-22 minutes. Makes 12 dessert muffins.
marci_pa
17 years ago
Grilled Chili Chicken Salad w/Salsa Ranch Dressing

For the dressing:
6 tablespoons lite sour cream
4 tablespoons salsa

For the chicken:
3 boneless skinless chicken breast, flattened and cut into 1" strips
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 dash cayenne pepper

The salad:
4 cups romaine lettuce Â torn
4 tablespoons shredded sharp cheddar cheese
Tomato Â cut into chunks

Dressing: Mix ranch dressing and salsa together and let sit 15-20 minutes to meld flavors.

Chicken:
Mix all ingredients for chicken and then rub into chicken. Let marinate 10-15 minutes before grilling.
Grill: 8-10 minutes on preheated foreman grill. (I just sautÃ©ed in hot skillet with a little olive oil.)

To make salads: Divide the lettuce among the serving bowls. Top with cut up tomatoes, warm chicken, desired amount of dressing, and cheddar cheese.

Serve with tortilla chips.
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I'll share my recipe, if you'll share yours, April 19, 2012
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Comments (3)
I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I'll share my recipe, if you'll share yours, April 19, 2011
Q
Comments (10)
I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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I'll share my recipe, if you'll share yours, May 19, 2011
Q
Comments (2)
Thanks LuckyGardner!!! I'll definitely be trying them!!! Creamy Chicken and Tomato Pasta (BH&G) 8 ounces pasta (such as linguine, bow ties, penne, or rotelle) 2 shallots, chopped 1 clove garlic, minced 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 cup dry white wine or chicken broth 1/4 cup snipped fresh basil 1 tablespoon snipped Italian parsley 1 10-ounce container refrigerated light alfredo sauce 3/4 cup oil-pack dried tomatoes, drained and thinly sliced 1/3 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper Fresh basil (optional) 1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. 2. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. 3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.
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I'll share my recipe, if you'll share yours, June 19, 2011
Q
Comments (4)
Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.
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nodakgal
17 years ago
Wooooo Marci that sounds right up my alley! Copied and pasted that!
marci_pa
17 years ago
nodakgal - The last time I made this, I let the chicken marinate overnight, and decided that the extra time made the chicken even better. Even my DH, who doesn't like chicken, ate it and loved it. You can also choose to garnish the salad with black olives, green onions or anyting else you think might taste good. It is one of my favorite summer time salads!

I'll share my recipes, if you'll share yours -July 19

Comments (4)

Marilyn Sue

marci_pa

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nodakgal

marci_pa

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