Saturday, 30 January 2016

Crispy Bacon & Brie Grilled Cheese Sandwich with Caramelized Onions

There's just something about a grilled cheese sandwich....add bacon and onions and its a triple winner. Thank you Simply Delicious Food


Caramelized Onions
3 large onions, sliced
2 tablespoons olive oil
½ teaspoon salt
4 tablespoons brown sugar
2 tablespoons red wine vinegar

For the sandwich
250g bacon, cooked until crisp
100g brie cheese, sliced
4-6 slices bread of your choice

  • To make the caramelized onions, heat a large frying pan over medium heat 
  • Sauté the onions in the olive oil with the salt until soft and golden. 
  • Add the sugar and vinegar and allow to caramelize. 
  • Set aside.
  • To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
  • Grill in a hot pan/sandwich press until golden brown and heated through.
  • Serve immediately.

Thursday, 28 January 2016

Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Thank you Gimme Some Oven 


12 ounces ziti ..or any pasta shape
2 cups shredded, cooked chicken ..about 2 small chicken breasts
1 batch Alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese 
optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce:
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper


  • Preheat oven to 375 degrees F.
  • Cook the pasta al dente in a large stockpot of well-salted boiling water
  • Drain.
  • Meanwhile, heat olive oil in a large saute pan over medium-high heat. 
  • Add garlic and saute one minute, stirring occasionally, until fragrant. 
  • Sprinkle with flour, and stir to combine. 
  • Saute for an additional minute to cook the flour, stirring occasionally.
  • Slowly add chicken broth, whisking to combine until smooth. 
  • Whisk in milk, and bring the mixture to a simmer. 
  • Let cook for an additional minute until thickened 
  • Stir in Parmesan cheese, salt and pepper until the cheese melted. 
  • Remove from heat and set aside.
  • Return pasta to the stockpot and add chicken and alfredo sauce. 
  • Gently toss to combine until the pasta is evenly coated.
  • Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. 
  • Sprinkle evenly with 1 cup of cheese. 
  • Layer the remaining half of the pasta evenly on top. 
  • Sprinkle evenly with the remaining 1/2 cup of cheese.
  • Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. 
  • Remove and serve immediately, sprinkled with additional toppings if desired.


Wednesday, 27 January 2016

Fried Cabbage with Sausage

This is a quick and easy dish, thats also low carb



1/2 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces (I use turkey)
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper


  • Melt butter in large skillet. 
  • Add cabbage and onion 
  • Cook on medium high for about 5 minutes, stirring to keep from sticking to pan. 
  • Add remaining ingredients
  • Cover and simmer for 20 – 25 minutes.

Tuesday, 26 January 2016

Raspberry Buttercream Filled Cupcakes

Fun little cupcakes perfect for Valentines Day...but yummy all year round. Thank you Thrifty Jinxy


CUPCAKES:
1 box Devils Food Cake Mix

1/2 cup Vegetable Oil
3 Eggs
24 Reese’s Miniatures unwrapped
Candy Decorations

RASPBERRY ICING:
1/2 cup softened Butter
1 tbsp Milk
2 tbsp Raspberry Preserves
2 cup Powdered Sugar
Pink Food Coloring

WHITE ICING:
1 cup softened Butter
2 tbsp Milk
4 cup Powdered Sugar

  • Bake cupcakes in muffin tins lined with cupcake liners according to box directions.
  • Allow to cool.
  • Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
  • Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  • Add food color and beat to reach desired shade.
  • Beat for 5 minutes to make sure it is fluffy.
  • Transfer to piping bag.
  • Use a plunger or knife to cut a hole in the top of the cupcake. 
  • Remove inner cake just leaving a cap.
  • Pipe in icing and place cap back in cupcake.
  • Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
  • Beat for 5 minutes to make sure it is fluffy.
  • Transfer to piping bag.
  • Ice cupcakes then decorate tops with Reese’s miniature.
  • Ice Reese’s cup with raspberry icing.
  • Decorate with candy decorations like heart sprinkles.

Monday, 25 January 2016

Lemon Cream Cheese Scones

Absolutely yummy. Thank you Bernideens Tea Time



2 1/4 cups flour
1/4 cup sugar 
zest of 1 large lemon,
2 tsp baking powder
1/3 cup firm butter
4 oz cream cheese
1 egg
3/4 cup buttermilk or heavy whipping cream 
1/4 cup lemon juice

  • Preheat oven to 400 degrees. 
  • Combine flour, sugar, lemon zest, baking powder.  
  • Using a kneader, cut in butter.  
  • In a small bowl combine cream cheese, egg and buttermilk and lemon juice 
  • Combine into flour mixture and make dough ball.
  • Roll out dough on a floured surface with a rolling pin which has also been floured. 
  • Cut these scones with small scone cutters.  
  • Bake on ungreased baking sheet about 13 minutes and remove from sheet. 
  • Serve warm with lemon curd and clotted cream



Saturday, 23 January 2016

Crock Pot Pulled Barbecue Chicken

 Tender chicken in a sweet tangy barbecue sauce. Simple and delicious. Thank you Mommys Kitchen


1 - (4 to 5 - pound) whole chicken, giblets removed 
1 - teaspoon onion powder
1 - teaspoon garlic salt
1/2 - teaspoon black pepper
1/4 - cup barbecue dry rub eg Grill Mates Sweet & Smokey
1 - 16 oz bottle barbecue sauce, separated
1 - small onion, sliced
1/4 - cup honey
1/2 - teaspoon liquid smoke
8 - hoagie rolls, french bread rolls or sandwich buns 
garnish: additional onions, pickles and coleslaw

  • Rinse the chicken under cold water and remove the giblets. 
  • Pat chicken with a paper towel on the outside and inside the cavity. 
  • In a small bowl mix together the onion powder, garlic salt, pepper and barbecue dry rub. 
  • Coat the entire chicken with the dry seasoning mix including the inside cavity and a under the skin of the breasts.
  • Place the chicken in a large zip lock bag and refrigerate for at least 6 hours or overnight. 
  • Remove chicken from refrigerator and place in a 6 quart crock pot. 
  • Scatter the sliced onions on top and around the chicken. 
  • Add 1/2 cup barbecue sauce over the top of the chicken. 
  • Cover and cook chicken on high for 4-5 hours (or until chicken is fully cooked).  
  • Transfer the cooked chicken to a cutting board and pull the meat off the bone. 
  • Shred the chicken using two forks. 
  • Discard the bones and grease at the bottom of the crock pot and wipe clean. 
  • Return the shredded chicken to the crock pot.
  • In a small bowl mix together 1 1/2 cups barbecue sauce, honey, and liquid smoke.
  • Pour the mixture over the shredded chicken. 
  • Mix to combine.
  • Continue cooking until the chicken mixture is warm throughout. 
  • Serve immediately on hoagie or sandwich rolls with additional barbecue sauce, onions, pickles, and your favorite coleslaw if desired

Thursday, 21 January 2016

Chicken Spinach Lasagne

This lasagne is easy to make and is loaded with lean chicken and spinach for a nutritional boast. Its delicious and stores well. Katalina over at Peas and Peonies says its the best.....and I tend to agree


1 onion, chopped
1 lb. ground chicken
1 garlic head (9-10 cloves), minced
1 bell pepper, chopped
1 tablespoon tomato paste
5 cups raw fresh spinach
½ cup oil + 3 tablespoons
16 oz / 4 cups mozzarella cheese, grated
15 oz marinara sauce
16 lasagna sheets
salt and pepper


  • In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  • In the meantime, in a medium saucepan over medium heat 
  • Add ½ cup of oil once the saucepan is hot. 
  • Add the chopped onion and minced garlic 
  • Cook until onion is tender, stirring occasionally, around 5 minutes. 
  • Add the chopped bell pepper, stir and cook for another 5 minutes. 
  • Add the tomato paste and ground chicken. 
  • Mix well so the ingredients get combined, and cook for about 5 minutes. 
  • Once the chicken is almost cooked add the spinach 
  • Cook until the spinach has shrink in size and is tender, around 5-6 minutes. 
  • Add salt and pepper to taste. 
  • Turn off the heat.
  • In the meantime, add some salt and 2 tablespoons of oil to the boiling water
  • Add the lasagne sheets. 
  • Cook based on box instructions, usually it takes 7-9 minutes . 
  • Transfer lasagne sheets to a colander, give them a bath in cold water and drain.
  • Start assembling the lasagna. trimming the length of the lasagna sheets to fit your pan. 
  • Preheat oven to 400F.
  • Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
  • Lay 5 lasagna sheets on the bottom of the pan, 
  • Top it with half of the chicken mixture 
  • Follow by 5 ounces of marinara sauce 
  • Add 1½ cups of grated mozzarella cheese. 
  • Repeat this for the second layer of lasagna sheets, chicken mixture, marinara sauce and cheese. 
  • Top with the final layer of 6 lasagna sheets, 
  • You could also add the pieces from the trimmed sheets 
  • Cover with the remaining 5 ounces of marinara sauce 
  • Top with the remaining 1 cup of cheese.
  • Place lasagne in the fridge for 24 hours, or bake it immediately for 30 - 40 minutes.
  • Let lasagne cool down 15-20 minutes before serving, as this will help cutting it.
  • Garnish with fresh herbs and serve



Wednesday, 20 January 2016

Red Velvet Fudge

Im starting to think ahead to Valentines Day which is in a couple of weeks.This two bite mouthwatering M&M's® Red Velvet Fudge is the perfect sweet treat to share with friends and family. Thank you Self Proclaimed Foodie


Fudge:
  • 2 cups white chocolate chips (11 ounce bag)
  • 1 cup milk chocolate chips
  • 14 ounce can sweetened condensed milk
  • 1 vanilla bean, scraped or 1 teaspoon pure vanilla extract
  • 1 teaspoon liquid red food gel
  • 9.9 ounce package M&M's® Red Velvet
Frosting:
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

  • Line 8x8 pan parchment paper or aluminum foil
  • In a bowl over a saucepan with boiling water melt the white chocolate chips, milk chocolate chips, and sweetened condensed milk, stirring occasionally. 
  • This may take 5-10 minutes. 
  • Add the red food gel and stir until fully combined.
  • Pour half of the fudge into prepared pan
  • Top with a third to a half of the M&M's® Red Velvet candies
  • Pour remaining fudge on top. 
  • Store in refrigerator while you make the cream cheese frosting.
  • Cream together the softened cream cheese and butter a mixer. 
  • Add confectioners sugar and vanilla bean and beat on high speed until light and fluffy
  • Scrape sides and bottom to ensure thorough mixing.
  • Spread the cream cheese frosting on top of your red velvet fudge. 
  • Top with remaining M&M's® Red Velvet candies. 
  • Refrigerate at least one hour until fudge is firm and frosting has firmed up 
  • Remove fudge from pan and set on cutting board. 
  • The best method to cut the fudge is to use a large, sharp, hot knife. 
  • Boil some water and put it in a tall glass that fits your knife. 
  • Submerge the knife to get it hot, wipe off with a paper towel and cut
  • Repeat.

Tuesday, 19 January 2016

Tuscan Garlic Chicken

Forget about Olive Garden, and make this delicious copycat recipe instead. Its absolutely delicious. Thank you The Recipe Critic


¾ cup all purpose flour
½ Tablespoon salt
1 teaspoon pepper
½ tsp dried basil
½ teaspoon dried oregano
4 boneless skinless chicken breasts
5 Tablespoons extra virgin olive oil, divided
1 Tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
½ cup low sodium chicken broth
6 ounces fresh spinach
½ cup heavy cream
2 Tablespoons cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 pound fettucini noodles

  • Preheat oven to 350. 
  • Combine the flour, salt, pepper, basil, and oregano. 
  • Dip each chicken breast in the flour mixture and coat well.
  • In a large skillet, heat 3 Tablespoons oil until hot. 
  • Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.
  • On a cookie sheet, line with aluminum foil and spray with cooking spray. 
  • Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. 
  • Set aside until ready to use.
  • While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. 
  • Wipe the skillet with some paper towels and add the remaining 2 T olive oil. 
  • Cook the chopped red pepper and garlic for about 2-3 minutes. 
  • Stir in 1 T of flour and stir constantly for one minute.
  • Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
  • In a separate small bowl, whisk together the heavy cream and cornstarch. 
  • Add the spinach, cream, and milk to the skillet. 
  • Bring this to a simmer and continue to cook until spinach starts to wilt. 
  • Stir in the parmesan cheese.
  • Add half of the sauce to the coating the cooked and drained fettucini noodles. 
  • Top with breaded chicken and spoon more of the sauce on top.

Monday, 18 January 2016

Almond Joy Banana Bread

I love Almond Joy...they are just like the British Bounty...but with the extra nut on top. Add the taste of banana and you have a perfect combination. Yum! Thank you Happy Food Healthy Life 

1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup unsweetened applesauce
1 tablespoon coconut oil, melted
2 medium ripe bananas
2 eggs
1/3 cup almond milk
1/2 teaspoon salt
1 teaspoon baking soda
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup shredded coconut
1 cup dark chocolate chips, plus a handful extra to melt for drizzle
1 cup almonds, chopped
  • Preheat oven to 350°F. 
  • Grease a loaf pan with cooking spray.
  • Stir together granulated sugar, brown sugar, applesauce, and oil. 
  • Set aside.
  • Add bananas, eggs, milk, salt, and baking soda to a blender 
  • Blend until smooth.
  • Pour half the banana mixture into the sugar mixture with the all purpose flour. 
  • Stir until just incorporated, then add the remaining banana mixture and the whole wheat flour. 
  • Mix until just incorporated. 
  • Stir in shredded coconut, almonds, and dark chocolate chips. 
  • Pour into prepared pan.
  • Bake for 45-55 minutes until a toothpick comes out clean.
  • Cool completely before removing loaf from pan.
  • For the dark chocolate drizzle, melt a handful or so of dark chocolate in the microwave for about 45 seconds at 50% power. 
  • Scoop into a small ziploc bag, snip off the corner, and drizzle on top of the bread. 
  • Sprinkle with chopped almonds and coconut if desired

Sunday, 17 January 2016

Broccoli Cashew Salad

This Broccoli Cashew Salad is incredible! The cashews inside give such a yummy crunch to this flavourful salad! Adapted from All Recipes


1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, cut into florets
½ cup raisins
1 cup roasted cashews
¼ red onion, finely chopped

  • Cook and crumble the bacon. 
  • Set aside. 
  • In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. 
  • Whisk together until sugar is dissolved.
  • Add the broccoli, bacon, and cashews. 
  • Mix together until the salad is coated well in the mayonnaise mixture. 
  • Chill for 2 hours and let stand for 15 minutes before serving.

Saturday, 16 January 2016

Harry Potter Butterbeer Pudding Cookies

Who dosnt love a bit of Harry Potter? These Harry Potter inspired Butterbeer Pudding Cookies are a sweet old fashioned blend of vanilla and butterscotch loaded up with toffee bits. Baked to perfection with a soft chewy center and a lightly crisp shell. Thank you Sugar and Soul


½ cup (1 stick) Unsalted Butter
¼ cup Granulated Sugar
¾ cup Light Brown Sugar
¼ cup Instant Vanilla Pudding Mix (dry)
¼ cup Instant Butterscotch Pudding Mix (dry)
2 Large Eggs
1 Additional Egg Yolk
1 tsp Vanilla Extract
1 tsp Imitation Butter
½ tsp salt
1 tsp Baking Soda
2½ cups All Purpose Flour
1½ cup Heath Toffee Bits (straight toffee, not the chocolate toffee mix)


  • Cream butter and sugars together until smooth.
  • Add pudding, eggs, additional egg yolk, vanilla, and imitation butter. 
  • Beat for about one minute on medium speed.
  • In a separate bowl, combine flour, baking soda, and salt.
  • Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
  • Mix in toffee chips.
  • Mold into a giant ball and wrap tightly in plastic wrap.
  • Chill for at least two hours. 
  • Remove a a little while before baking so the dough can soften a bit and is easier to work with.
  • Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart.
  • Bake at 350 F for 11-15 minutes.
  • Cool on pan for a couple of minutes before transferring to a cooling rack. 

Variations:

  • Use 1¾ oz. package of Butterscotch Pudding Mix instead of half butterscotch and half vanilla.
  • Replace Heath Toffee Bits with Butterscotch Chips or do a combo of the two, but still only using 1½ cups.
  • Skip the chill time, cookies may be a little flatter and not quite as crisp on the outside, but they will be chewier. 
  • Imitation Butter should ALWAYS be included!
  • Dip them in icing for added sweetness.

Friday, 15 January 2016

Low Fat Mocha Brownie Bars

A lovely little recipe from Faith over at Gold In The Clouds


1/2 c. butter, softened
1 (14 oz) can of low-fat (or fat free) sweetened condensed milk
2 tsps of pure coffee extract
2 eggs
1 cup of HeartSmart Bisquick baking mix (low-fat biscuit mix)
1/2 c. baking cocoa
1 tsp vanilla extract
1/3 c chopped walnuts (optional)
1 c. of semi-sweet chocolate chips for "frosting"
  
  • In a large mixing bowl, combine all the ingredients except for the walnuts and chocolate chips.
  • Stir well.
  • Add in the walnuts if desired.
  • Spread in a lightly greased (I use Baking Spray by Crisco) 13x9 inch baking pan.
  • Bake for 25 minutes (or until sides pull away from pan) in a 350 degree oven.
  • Cool for about a minute then sprinkle the cup of chocolate chips over the top and smooth with a knife.  
  • Set aside to completely cool.  
  • Store in an air-tight container or freeze half the pan after cutting into squares

Thursday, 14 January 2016

Chicken Parmesan Spinach Pasta Bake

An easy pasta dish thats a great twist on the traditional Chicken Parmesan. Thank you 365 Days of Baking


1 lb. pasta
2 boneless, skinless chicken breasts, cut up into 1-inch bite-sized pieces
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
6 tablespoons olive oil, divided
6 ounce bag fresh spinach, chopped
2 24 ounce jars Pasta Sauce


  • Preheat oven to 350 degrees F.
  • Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
  • Boil pasta for 2 minutes less than what is directed on package. 
  • Drain and set aside.
  • In a shallow dish, combine the bread crumbs and Parmesan cheese and mix well.
  • Working in batches, coat the chicken pieces in egg and then coat completely in the bread/cheese mixture.
  • Heat 3 tablespoons of olive oil in a large skillet over medium heat. 
  • Place half the chicken pieces into the skillet and cook about 2 minutes on each side until golden brown.
  • Remove and place on a plate covered with a paper towel. 
  • Continue process with remaining chicken, adding remaining olive oil to the skillet.
  • In a large bowl, combine cooked pasta, chopped spinach and 1 cup mozzarella cheese.
  • Add both jars of pasta sauce. 
  • Mix well.
  • Add chicken pieces and mix to coat.
  • Transfer mixture to the prepared baking dish.
  • Sprinkle with remaining cup of shredded mozzarella.
  • Bake for 30 minutes.

Wednesday, 13 January 2016

Spicy Slow Cooker Beef & Bell Pepper

This is so delicious and  better than takeaway. Thank you Let the Baking Begin



2 lbs beef chuck, thinly sliced
2 cups chopped to 1 inch squares bell pepper
½ medium onion, peeled, cut in half, sliced
1 cup broth or 1 cup water + 3 bullion cubes
2 tsp freeze dried garlic
⅓ cup chopped parsley
2 tsp salt
1 tsp black pepper
1 tsp – 1 Tbsp Sriracha sauce
To thicken
½ cup water
2 Tbsp corn starch


  • Place the meat on the bottom of the slow cooker. 
  • Sauté onion in skillet until golden brown, then add it to the slow cooker.
  • Top with cut up bell pepper. 
  • Sprinkle with salt, pepper and garlic.
  • Mix the broth with Sriracha, or water, bullion cubes and Sriracha. 
  • Pour over the peppers and beef.(if using bullion cubes, add only 1 tsp salt). 
  • Set on high heat for 3.5-4 hours.
  • Mix ½ cup water and 2 tablespoons corn starch. 
  • Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling
  • Cook 2 minutes past boil to remove the cornstarch flavor. 
  • Add this mixture back to the meat and bell peppers. 
  • Sprinkle with chopped parsley, stir and serve.
  • Serve hot over rice, noodles or mashed potatoes
.

Tuesday, 12 January 2016

Banana Pudding Cheesecake

A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike. Thank you Serena Bakes Simply From Scratch



1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar 
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
 For Serving: Whip Cream and Additional Sliced Banana

  • Preheat oven to 375 degrees.
  • In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined.
  • Drizzle in melted butter and mix well. 
  • Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. 
  • Bake for 7 minutes or until light brown, cool completely.
  • To make Vanilla Pudding: In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. 
  • Slowly whisk in milk until smooth.
  • Bring mixture to a simmer while stirring over medium heat. 
  • Cook until thickened.
  • Slowly stir in 2 cups of milk mixture into the egg yolks.
  • Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. 
  • Cook until thickened and the consistency of pudding.
  • Remove from heat and stir in vanilla extract.
  • Beat cream cheese until smooth and creamy. 
  • Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
  • Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. 
  • Add sliced bananas and cover with remaining cheesecake mixture.
  • Refrigerate cheesecake until cold or overnight.
  • Serve with whip cream and additional sliced banana.

Thursday, 7 January 2016

Cheesy Spanish Rice Skillet

This Cheesy Spanish Rice Skillet is the perfect meal to add to your weeknight dinner rotation. Serve this with refried beans and flour tortillas to complete the meal. Thank you Mommys Kitchen



1 1/2 - cup long grain rice
1 - tablespoon canola or olive oil
1 - (14.5 oz) can diced chili ready tomatoes 
1/2 - cup mild salsa or picante sauce
1/2 - teaspoon ground cumin
1/4 - teaspoon Mexican oregano
1/2 - teaspoon onion powder
1/2 - teaspoon garlic powder
1 - teaspoon chili powder 
4 - cups low sodium chicken broth
1 - lb lean ground beef or turkey, browned
1 - small onion, chopped
1 - clove garlic, minced
salt and pepper, to taste
1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend
fresh chopped cilantro for garnish 
  

  • Preheat oven to 350 degrees. 
  • Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color. 
  • Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. 
  • Stir to combine. 
  • Bring the mixture to a  boil and then reduce heat to low and cover. 
  • Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.    
  • While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. 
  • Drain off any grease. 
  • When the rice mixture is done add it to the ground beef and gently mix to combine. 
  • Add salt and pepper to taste if needed.  
  • Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. 
  • Remove from oven and add chopped cilantro and serve.