Archive for February, 2009

Corn and Crab Quesadillas

corn-and-crab-quesadillas
Recipe & picture courtesy of Betty Crocker

Makes 6 servings

  • 1 package (8 oz) cream cheese, softened
  • 1 can (11 oz) whole kernel corn, drained
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/3 cup sliced green onions (5 medium)
  • 1 jar (2 oz) diced pimientos, drained
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
  • 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
  • 1 tablespoon butter or margarine, melted
  • Sour cream and chopped fresh cilantro, if desired
  1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

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Zucchini, Potato and Ham Soup

zucchini-potato-and-ham-soup
Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
  • 3 zucchini (about 1 pound total), sliced 1/4 inch thick
  • Salt
  • One 32-ounce container (4 cups) chicken broth
  • Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg
  • Pumpernickel bread, for serving
  1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
  2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

grp_edr_turkey_burger_zucchini_sz2
Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Roasted Tomato Tortilla Soup

roasted-tomato-tortilla-soup
Recipe & picture courtesy of Hunt’s

Hands On: 15 minutes
Total: 40 minutes
Makes: 6 servings (about 1-1/4 cups plus garnishes each)

  • 1 tablespoon Pure Wesson Canola Oil
  • 1 cup frozen whole kernel corn
  • 1 cup chopped red onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt’s Fire Roasted Diced Tomatoes, drained
  • 1-1/2 cups shredded cooked chicken breast
  • 1/2 cup diced queso fresco cheese
  • 3/4 cup sour cream
  • 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
  • 3 tablespoons chopped fresh cilantro
  1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
  2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
  3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

**Personal Review: No Review Yet**

One-Pan Italian Pasta

one-pan-italian-pasta
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

  • 2 lb. ground beef
  • 2 cloves garlic, minced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 can (14-1/2 oz.) beef broth
  • 1 cup water
  • 2 cups bow tie pasta (farfalle), uncooked
  • 1 medium zucchini, sliced
  • 1 can (6 oz.) tomato paste
  • 1/4 tsp. Italian seasoning
  • 1 cup KRAFT Shredded Mild Cheddar Cheese
  1. Brown meat with garlic in large skillet; drain. Return to skillet.
  2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
  3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

**Personal Review: No Review Yet**

Shortcut Chicken Manicotti

shortcut-chicken-manicotti
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr
Makes: 4 servings, 3 stuffed manicotti each

  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1-1/2 cups water
  • 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 2 cups frozen broccoli florets
  • 12 manicotti shells, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Heat oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13×9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.
  2. Stuff manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
  3. Bake 45 to 50 min. or until manicotti is tender and chicken is done.

**Personal Review: No Review Yet**

Chicken Nacho Bake

chicken-nacho-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  1. Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
  2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
  3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

**Personal Review: No Review Yet**