Good
morning and welcome to your
A to Z
Recipes Newsletter. I'm pleased to share this issue with you
today. Short on time, I got this baby edited after my 12-hour watch
today. Working days is great as I still have an hour or so of daylight
(and energy!) left at the end of the day. I hope you had a great
weekend and spent some time in thanks for all you've been given.
Regardless of any troubles you may have ... you are more fortunate that
99% of the rest of the world!!!
Today's
issue contains recipes shared by your a2z epals and I hope you enjoy
them. Since you came here for recipes, I bet you have a few to share. I
hope you will. You can use this link:
A to Z Recipes Inbox. Just include your name and
location and we're good to go.
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Did
you know . . .
BAKING SODA
~Shared by Treva, NC
Some people thought baking soda was just for baking, however, when I
learned how it freshened, I began dumping the Baking Soda down my drain
and I was completed converted to the wonders of this "Miracle product".
Diaper Pail or Garbage smells? No worries, pour a little baking soda in
the bottom and just keep it there.
Mishaps on the sofa, and it doesn’t quite smell fresh and clean?
Sprinkle just a tad in between the cushions and it will freshen with in
a day or two. Then vacuum up the remnants.
Baking Powder Substitute: Since we all know to bake with it, did you
know you can substitute it for baking powder by mixing it with cream of
tartar or vinegar?
Produce Wash: More and more pesticides and wax are added to our
produce. Fill your sink with water and wash fruits and vegetables with
baking soda.
Clean and Freshen Drain: I’ve used a Baking Soda and vinegar rinse for
cleaning my drains, as well as keeping the septic balanced for years.
Clogged Drains: I pour baking soda to fill the drain hole, pour in a
couple cups of vinegar and let it bubble. Leave sit for a time (30
minutes?) and let the fizzy reaction do its work then flush with hot
water. Repeat if necessary.
Clean Shiny Sink and bathtub: I love the thought of a sparkling clean
sink. It’s still a goal that is made easy with just a bit of elbow
grease, water and my baking soda paste. The same goes for our bathtub,
but with a little dedication, the rings and gunk comes right off, and
I’ve tried many cleaners.
"Degunk" Washing Machine: I use one cup of baking soda and one
cup of white vinegar in the washing machine to degunk it from detergent
and such. Just run through the washing cycle once by itself.
Coffee Pot Cleaner: Similar to rinsing the washing machine, do the same
for the coffee pot. Add 1/4-cup baking soda to one quart of warm water
and scrub those nasty stains away. I always just let it soak over night
and then wipe clean in morning.
Stove Top Cleaning: Three of us shared Baking Soda’s wonders on
cleaning stove tops. "I had liquid from cooking on the stove top that
was blackened and IMPOSSIBLE to get out. Used baking soda with a little
water on a paper towel and voila, it was gone!!!! So excited!!! " It is
my favorite thing to clean my stove top! I ruined my last stovetop by
using abrasive cleaners to get the grime off. Not anymore! Baking soda
is strong enough to make is sparkle without leaving a scratch!
Cleaning Outside Grill: Scrub baking soda paste mixture on the grate to
cut through the grease, as well as on all the metal parts. The grease
comes off fabulously.
Home Deodorizer: While I store my baking soda in quite little mason or
glass jars, someone took me one step further by sharing that you can
add a few drops of essential oils to your baking soda and it makes a
fabulous deodorizer.
Clean Burned Pans: If you don’t want to spend all day scrubbing, put
baking soda with enough water to cover the bottom of the pan and bring
to a boil for about fifteen minutes. It will begin loosening the food
until you can clean with greater ease.
If there’s just a bit of burned food, make a thick paste of baking soda
and water, and use it to scrub. Works on both enameled cast iron and
stainless steel pans.
Chrome: If you have some chrome that needs polishing, use dry baking
soda on a dry clean soft cloth. It will make your chrome sparkle. A
friend’s table has chrome legs and uses this method to keep the legs
shining and looking like new.
Clean Silver: Use baking soda to clean silver jewelry. Make a paste of
it and rub it in with either your fingers or a soft brush, then rinse
and pat dry. You’ll be amazed how shiny silver gets!
Fresh Flower Help: Keep freshly cut flowers fresh longer by adding a
teaspoon of baking soda to the vase water.
Foot/Shoe Deodorizer: Every single one of our sons’ shoes have baking
soda sprinkled in them. I wish I was joking about this, but it’s true.
Drawers: Sometimes when I buy secondhand furniture there might be odd
odors. I regularly sprinkle baking soda in the drawers and it freshens
tremendously. I now do this in my sons’ dresser drawers as well, just
because.
Toothpaste: I first started using baking soda to clean and whiten my
teeth back in high school. I don’t use it daily, but whenever I see
coffee stains pop up, it’s baking soda to the rescue. I wet my
toothbrush and dip it into my little baggie of baking soda and scrub.
It tastes horrible, but works wonders. Even my teens are hooked on this
natural remedy as well. Many of my friends only use water and baking
soda, but ask your dentist because it may be too abrasive for daily
cleaning.
Sore Throat: When you have an irritated throat, just add baking soda to
a cup of water, squeeze half a lemon to it, gargle and spit.
Mouth Wash: Put a teaspoon in a glass of water and rinse your mouth
just like you would a traditional brand. It helps eradicate the odor
and bacteria, not just cover it up.
Natural Deodorant: I know, it sounds quite radical, and I have not done
this, but some of my natural friends love it. Some just use a baking
soda paste or use a powder puff to apply it dry, while others have
mixed it with Essential Oils and coconut oil to actually make a
deodorant.
Clean Brushes and Combs: Our hair leaves a lot of oils on our brushes,
but a simple soak in water and baking soda will freshen them back like
new.
Facial and Body Scrub: Corrine shares, "My favorite thing to use baking
soda for is as a facial scrub. Because the ph is different than our
skin, it makes the skin refresh itself. My skin feels as smooth as a
baby’s behind when I’m done. Then for a little coconut oil and my face
is happy! Another shares, I mix baking soda and lemon juice and
keep it in a jar in my bathroom for washing my face. It keeps my face
clean and removes blackheads."
Bath Soak: Sprinkle a bit of baking soda with Epsom salts into your
bath water. The salt will draw out toxins and the baking soda will
ensure that your body won’t reabsorb the toxins and it will make your
skin feel soft like a babies bottom.
Hand Odor: If you have strong stubborn smells on your hands, rub them
with baking soda and water.
Dry Shampoo: Most salons now offer a "designer" version of dry shampoo
to allow you to go a few days between washes. Why not try baking soda
first? Pour a small amount in the palm of your hand and apply to scalp
and roots of hair. It absorbs oil, freshens hair, and also boosts your
shampoo the next time you wash in the shower! Shampoo: The "No-Poo"
movement is out in full force. Many of my readers and friends echo this
praise, "I use it instead of shampoo, then rinse with mild vinegar
shampoo. I made the switch about 3 years ago, and my wavy hair has done
SO much better" less frizz {and this in SC and TX!} and more
definition. Plus, I can go longer between cuts because the ends don’t
split and dry out nearly as quickly. And it’s dirt cheap!
First Aid Kid: "I keep a small Ziploc of baking soda in my glove box
first aid kit. If anyone gets stung by a bee or steps into a pile of
fire ants, I mix the baking soda with a little bit of water to form a
paste. Spreading the paste onto the bite/sting seems to sooth the pain."
Bug "Bath": Over the years, a few of our children have stepped on
yellow jacket nests. I immediately get them in a bath filled with
baking soda to help sooth and calm the stings.
Jellyfish Stings: Keep a little container of white vinegar + a baggie
of baking soda in my beach bag. A local EMT told me about it, and sure
enough, it works. More than once, I’ve come to the aid of a stranger
with a screaming child with just those two little things. It really
works!
Heartburn: A little dissolved in water, gulp it down (because it tastes
terrible!) and heartburn is gone almost instantly, and won’t come back
for days! Which is great, because I get a LOT of heartburn! Works MUCH
better than any over-the-counter antacid meds!
Dentures: Diane shared, it is hard to say my favorite baking soda use
with so many. Most often used would be for my dentures. Overnight Arm
& Hammer makes them clean, white and odor free!
Cleaning Outdoor Furniture: A paste made from water and Baking Soda
allowed me to tackle my outdoor plastic furniture.
Clean Vinyl Outdoor Siding: Our home’s siding was horrible. This
project took a bit longer, but it also worked like a charm, while
working on my arm muscles at the same time.
Pet Accidents: Use ARM & HAMMER®Baking soda and vinegar or hydrogen
peroxide to clean up "pet puddles" from the carpet. Works great!
Erupting Volcano: This old stand by classic science fair project is
created by a mixture of baking soda, vinegar and dish washing liquid.
Always a fun one!
Extinguish small fires: Sprinkle and put out small fires on rugs,
upholstery, clothing, and wood. Someone shared they even keep it in
their car, just in case of emergencies.
Refresh mattresses: We flip our mattress every few months. Sprinkling a
little on the mattress top and then vacuuming helps deodorize and
freshen.
Freshen Sheets and Linens: Get towels and linens clothesline fresh -
right from the wash! Add 1/2 cup of ARM & HAMMER®Baking Soda to the
rinse cycle and get ready for the great outdoors
Aquarium Cleaning: When you have to tear down the aquarium for a full
cleaning, use baking soda to scrub the Aquarium inside and out. It
works really well, and if you need a little more scrubbing power just
add a little salt. It gets them sparkling clean
Cleaning the Dog: Baking soda is better than tomato juice for removing
skunk smell from doggie! Mix hydrogen peroxide with water, one to one.
Sprinkle baking soda on your wet dog, and pour the water mixture over
the fur, rubbing it into the hair. It will fizz and then freshen.
You can also use it to "dry clean" your stinky dog. Sprinkle baking
soda liberally all over the dog, massage into the coat, then brush it
out. It pulls out the dirt and grease in the coat and leaves the dog
smelling fresh. Works great in the winter when you don’t want to get
the dog all wet with a bath and it’s great since it’s non-toxic. As an
added bonus, do this to your dog on your wood floor and then sweep up
the baking soda, it will leave your floors clean.
Decorating Christmas Tree to give "fake snow look": Sift on the
Christmas Tree to make it look like a light snow fell on the branches.
It’s not harmful to people or pets, and helps with the worry of the
tree catching on fire. Not only that, but it keeps the air fresh, as
well as carpet. It’s easy to vacuum when taking down the tree. It can
also can be used on artificial trees, and it’s much prettier than the
sprayed on snow and safer. Go Green!
Cleaning the Pool: Baking Soda helps maintain the ph of the pool water,
while keeping the water sparkling clear and helps prevent eyes from
burning.
This list of possible uses for Baking Soda could just keep going and
going, but I’ll let you finish it. I hope I’ve convinced you to go grab
some for yourself. It’s inexpensive and can really tackle nearly all
your cleaning and deodorizing challenges.
Source:
http://beautyandbedlam.com/what-is-baking-soda-used-for/
Just
make me laugh . . .
1. It’s hard to explain puns to kleptomaniacs because
they always take
things literally.
2. I used to think the brain was the most important organ. Then I
thought, look what’s telling me that.
3. The midget fortune teller who kills his customers is a small medium
at large.
4. A farmer in the field with his cows counted 196 of them, but when he
rounded them up he had 200.
5. What does a nosey pepper do? Get jalapeño business.
6. What is Bruce Lee’s favorite drink? Wataaaaah!
7. The dyslexic devil worshiper sold his soul to Santa.
8. You kill vegetarian vampires with a steak to the heart.
9. There was a prison break and I saw a midget climb up the fence. As
he jumped down he sneered at me and I thought, well that’s a little
condescending.
10. What time is it when you have to go to the dentist? Tooth-hurtie.
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
THE BEST EVER
PUMPKIN BREAD
~Shared by Guylene G., Canyon, TX
5 eggs
1 1/4 C oil
1 15-oz can of pumpkin
2 C flour
2 C sugar
2 small butterscotch pudding (regular, not instant)
1 t baking soda
3 t cinnamon
1/2 t salt
1 1/2 t fresh grated nutmeg
Beat eggs well, add oil and pumpkin. Beat this mixture until
smooth. Combine all dry ingredients and add slowly to pumpkin mixture.
Grease 2 loaf pans and coat with sugar instead of flour! Bake @
350 degrees for 55-70 minutes. Cool on wire rack for 5 minutes
before removing from pan. This bread also freezes very well.
MELON SALAD
~Shared by Patricia, Mesa, AZ
2 cups firm melon, cut in cubes
salt
3/4 cup cream
1/8 teaspoon pepper
2 tablespoons vinegar
Cube melon and sprinkle with salt; let set 30 minutes. Press gently and
drain water off. Mix cream, pepper and vinegar. Stir over drained
melon, chill and serve.
POTATO SOUP
~Shared by Larry J., Spring Hill, TN
Ingredients
4 Cups Chicken Broth (2-16 ounce cans)
4-5 Russet potatoes, washed, peeled, and cubed
1 cup cheddar cheese
1 cup instant potato flakes
1 cup whipping cream
1 onion, diced
About 1 cup smoked chopped ham
salt and pepper to taste
Instructions
Pour broth in dutch oven or soup pot and put over medium heat. Peel and
chop onion and potatoes. Add to broth along with ham. Season to taste
(about 1/4 tsp salt and 1/8 tsp pepper). Bring mixture to a boil and
then reduce heat and cover. Simmer for ten to fifteen minutes or until
potato is tender. Remove lid and stir in potato flakes. Add in cheese
and cream and continue cooking, stirring constantly, until just heated
through. Taste and add more salt and pepper if desired. Serve
immediately and top with your favorite toppings. Makes 4 generous
servings.
ONION CASSEROLE
~Shared by Luanne, FL
(This was posted in the QT a few weeks ago.)
What You'll Need:
1 tablespoon butter
7 onions, coarsely chopped (about 7 cups)
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 1/4 cups (5 ounces) shredded Monterey jack cheese, divided
1 tablespoon jarred jalapeno peppers, drained and chopped, optional
What To Do:
1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole with
cooking spray.
2. In a large skillet over medium-high heat, melt butter. Add onions
and sauté about 10 minutes, or until softened.
3. Meanwhile, in a medium bowl, combine flour, salt, and pepper. Add 1
cup of each cheese; mix well. Add jalapeño peppers, if desired, and
cooked onions; mix well. Pour into prepared casserole dish. Combine
remaining cheese and sprinkle evenly over onion mixture.
4. Bake 30 minutes, or until cheese is melted and bubbly.
CAMPFIRE HASH
~Shared by Johnny, TX
Serves 4-6
Ingredients:
1 lb red skin potatoes, finely diced and cooked until just tender
3 Tbsp butter
1-1/2 cups diced onions
1 cup diced red peppers
1 cup diced green peppers
1/2 TSP Flake Red Pepper
1-1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
6 hot dogs, quartered lengthwise and medium diced
2-1/2 cups shredded extra-sharp cheddar cheese==I cut back on da cheese
Preparation:
Melt the butter in a large skillet over medium-high heat. Add the
potatoes to the pan and sauté until they begin to brown, about 10–12
minutes.
Add the onions and sauté until translucent, about 6–8 minutes. Add the
peppers, salt, pepper, and oregano to the pan and sauté for another 5
minutes. Add the hot dogs and sauté until they begin to brown, about 5
minutes. Remove the pan from the heat.
Top with the cheddar cheese and cover with foil to melt the cheese.
Remove the foil, top with your favorite style eggs, and serve.
EASY BARBECUE SAUCE - ASIAN BARBECUE
SAUCE
~Shared by Johnny, LA
Chinese seasonings such as hoisin and oyster sauce add a different
flavor to this easy barbecue sauce recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine or dry sherry
4 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons Asian sesame oil
2 cloves garlic, finely chopped
Red pepper flakes, to taste
Preparation: Whisk together all the ingredients. Store in a sealed
container in the refrigerator for at least an hour to give the
ingredients a chance to blend. Quickly whisk the sauce again before
using, brushing on the meat or poultry during grilling. If not using
immediately, keep the sauce stored in a sealed container in the
refrigerator and use within 7 days.
This would work as a sauce with 4 chicken breast halves (8 to 10 ounces
each) or even as a marinade for the chicken (for best results when
marinating chicken, double the recipe for 4 chicken breast halves. With
a knife, make a few shallow, crosswise cuts in each breast to allow the
marinade to penetrate. Pour the marinade into a large resealable
plastic bag, add the chicken breasts and seal, and refrigerate for at
least 2 hours, turning occasionally).
LIMEADE
~Shared by Johnny, LA
Prep time 5 mins
Total time 5 mins
Serves: 1 gallon
Ingredients
2 cups fresh lime juice or bottled lime juice
1 recipe simple syrup (recipe follows)
1 tablespoon lime zest pinch of salt cold water
1 lime, sliced (optional)
Instructions
Add lime juice, simple syrup, lime zest, and salt to a gallon pitcher.
Fill the pitcher with cold water and stir well until combined. Add lime
slices to the pitcher or serve in each glass, if desired.
Serve over ice.
Keep refrigerated.
Simple Syrup
Simple syrup is an essential recipe for making all sorts of drinks,
desserts, and other dishes. Made of two ingredients, simple syrup only
takes a few moments and is great to keep on hand.
Serves: 1 1/3 cups
Ingredients
1 cup granulated sugar
1 cup water
Instructions
Add sugar and water to a small saucepan over medium heat. Stir
constantly until sugar has dissolved. Remove from heat and allow to
cool completely.
Source: Robyn Stone - Add a Pinch
http://addapinch.com/
FIERY CAJUN SHRIMP
~Shared by Johnny, LA
Servings: 8 servings
Prep Time: Cook Time: 20 min
Difficulty: Easy
Ingredients
2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended: Texas Pete)
4 cloves garlic, minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping
Directions
Preheat the oven to 400 degrees F.
Stir together the butter, Worcestershire sauce, lemon juice, pepper,
hot sauce, garlic, and salt. Pour half this mixture into a large
heatproof dish. Layer half the shrimp and half the lemon slices in the
dish; then form a second layer with the remaining shrimp and lemon
slices, and pour remaining sauce into the dish. Bake, uncovered, for 20
minutes, or until the shrimp are pink, stirring twice. Pour off the
sauce into individual serving dishes. Serve the shrimp with plenty of
French bread for dipping in the spicy butter sauce.
Source: Paula's Home Cooking/Lady and Sons Too! cookbook
http://www.amazon.com/exec/obidos/ASIN/140006824X/atozreci-20
MEATBALL SUB ON A STICK
~Shared by Marilyn M., Canton, OH
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried parsley or 1/4 cup fresh chopped
1/2 tsp. crushed red pepper
2 cloves garlic, minced
1 can Pillsbury original bread sticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping
Preheat oven to 375°
Line 2 baking sheets with parchment paper; set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, oregano,
basil, parsley, red pepper flakes and garlic. Form into 1 inch
meatballs.
Open can of bread sticks and starting with one bread stick at a time
thread dough then meatball.
Repeat the process with 2 more meatballs alternating dough-meatball,
ending with dough. Make sure to spread dough and meatballs away from
each other by about 1/4", so the meatballs bake through and the dough
has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from
oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella
cheese.
Place back in oven for 2-3 minutes until cheese is melted. Serve
immediately with warm marinara sauce for dipping.
SHRIMP COCKTAIL DIP
~Shared by Marilyn M., Canton, OH
8 oz cream cheese, softened
1 lb cooked shrimp, chopped
3/4 cup cocktail sauce
1/4 cup grated Parmesan cheese
2 green onions, sliced
Spread softened cream cheese over bottom of a glass pie plate. In a
medium bowl, mix shrimp and cocktail sauce together; spread over cream
cheese. Top with Parmesan cheese and sliced green onions. Refrigerate
until ready to serve.
HOBO DINNER PACKETS
~Shared by Marilyn M., Canton, OH
1 pound ground beef
1/2 medium onion chopped
1 Tbsp. Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Other ingredients:
1/2 cup mozzarella cheese
3 medium sliced potatoes
3 cups fresh vegetables
3 Tbsp. butter, divided
Mix all the meat patty ingredients in a bowl. Once mixed form 6 thin
patties.
On three of the beef patties divide mozzarella cheese.
Place the other thin beef patty on the top of the cheese and press the
edges to form a burger.
Place the burger on a double layer of aluminum foil. Pull the foil up
to form a bowl. Place 1/3 of the sliced potatoes on top of the burger,
then add 1 cup of any fresh vegetable of your choice. Add one Tbsp.
butter to each packet and close up the foil. Cook on a medium grill for
approximately 30 minutes ~ OR bake in the oven at 350° for 45 minutes.
Once cooked open the foil and enjoy!
Serves 3
Easy clean up! Enjoy!
EGGPLANT BAKE
~Shared by Marilyn M., Canton, OH
6 Tbsp Olive Oil
2 eggs (beaten)
1 cup bread crumbs (prefer Panko)
1 eggplant, sliced
salt to taste
1 medium onion
2 tomatoes, sliced
1/4 cup Parmesan Cheese
1/2 cup Feta Cheese (crumbled)
4-6 slices Muenster Cheese (torn into pieces)
Pre Heat oven to 350° Spray 13x9 Baking dish with non stick spray Slice
and wash eggplant and place slices on paper towels and salt. Let dry
for about 1/2 hour. (this step removes bitterness) Dip eggplant in egg
and then breadcrumbs. Heat Olive oil in a frying pan and add eggplant
..cook until lightly browned on each side. (drain on paper towels to
remove excess oil) Place in Baking dish and top with Sautéed Onion,
tomato, Parmesan cheese, and Feta. Lastly top with torn pieces of
muenster cheese. Bake for 10-15 minutes until cheese is hot and melted.
Enjoy!!!!!
CARROT SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 medium carrots, grated
1 medium tomato, seeded and chopped
1/2 cup plain yogurt
1/2 cup sour cream
1/4 cup raisins
1/4 cup finely chopped red onion
1/2 teaspoon salt
Fresh cilantro leaves and coarsely ground pepper, optional
Directions
In a small bowl, combine the first seven ingredients. Cover and
refrigerate until chilled. Garnish with cilantro and pepper if desired.
Yield: 4 servings.
Taste Of Home Country Cooking 1996
BLUEBERRY ALMOND CRUNCH
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/4 C. all purpose flour
1 C. quick rolled oats
3/4 C. brown sugar
1/4 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/4 t. cinnamon
1/3 C. butter
1/4 C. chopped walnuts
1 (21 oz) can blueberry pie filling
1/2 t. almond extract
In medium bowl, combine flour, oats, brown sugar, soda, baking powder,
salt and cinnamon. Cut in butter with pastry blender until
mixture is crumbly. Stir in chopped walnuts. Press 1/2 of
mixture in 8x8" glass dish. Stir almond extract into blueberry
filling. Pour filling over crumb mixture; spread to edges.
Sprinkle with remaining crumb mixture. Microwave on high 70%
power for 9 minutes. Rotate dish quarter turn every 3
minutes. Conventional Method: Bake at 350 for 30 minutes.
Serve warm or cold.
BIG SKY COUNTRY RIBS & SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Ingredients:
3 to 4 lbs. beef ribs
Sauce:
1 medium onion, minced
1 can(10-3/4 oz.)tomato soup
1 cup water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1-1/4 cups catsup
1/4 tsp. ground cinnamon
1-1/2 tsp. paprika
1/2 tsp. pepper
1-1/2 tsp. chili powder
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1 tsp. steak sauce
1-1/4 Tblsp. vegetable oil
2 Tblsp. brown sugar
Salt to taste
Directions:
Brown ribs in broiler pan of oven at 400 degrees F. for 30-45 minutes.
(May also cook on barbecue grill.) Drain off fat. While ribs are
browning, combine all sauce ingredients in saucepan or microwave;
simmer for 10 minutes or until flavors are mixed. Cover ribs with
sauce. Bake at 300 degrees F. for 2-3 hours. Baste with sauce as ribs
darken. Yield: 6-8 servings.
CREOLE CORN MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup yellow corn meal
1 egg, well beaten
1 cup milk
1/4 cup melted shortening
1 tablespoon finely chopped green pepper
1 to 2 teaspoons finely chopped onion
1/2 cup grated Cheddar cheese
Preparation:
Sift flour with baking powder, salt and sugar; add corn meal and blend
well. Combine beaten egg, milk and melted shortening. Vigorously stir
liquids into dry ingredients until all flour is dampened. Add green
pepper, onion, and shredded cheese. Pour batter into greased muffin
pans. Bake at 400° for 25 to 30 minutes.
Makes 12.
CHICKEN SPINACH MANGO SALAD
~Shared by Linda H., Rosharon, TX
Makes: 5 servings, about 2 cups each
1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup Kraft Light Done Right! Raspberry Vinaigrette Reduced Fat
Dressing
2 cups cooked chicken strips (about 10 oz.)
TOSS spinach with mango, avocado and onion in large bowl. Add
dressing; mix lightly.
SPOON onto 5 plates. Top with chicken. Serve immediately
SPANISH RICE WITH CHICKEN AND BEANS
~Shared by Linda H., Rosharon, TX
6 pieces chicken
4 c. water
1 tbsp. butter
2 med. onions (diced)
3 cloves garlic (diced)
2 env. SAN-ZON seasoning
1 dash oregano
2 c. rice (uncooked)
Few green olives (optional)
8 oz. can chick peas (optional)
2 tbsp. oil
1 clove garlic, minced
1 dash Oregano
1 env. SAN-ZON seasoning
Salt to taste
1 (8 oz.) can tomato sauce
1 (26 oz.) can red kidney beans
1 (26 oz.) can water
In a large pot, combine 4 cups water, 1 onion (diced), 3 cloves of
garlic (diced), 2 envelopes SAN-ZON seasonings, 1 tablespoons butter, a
dash of oregano and a dash of garlic powder. Bring to a good simmer
over medium heat, simmer for about 15 minutes. Add chicken and cook for
1/2 hour covered. Stir well. Add rice, salt and green olives (chick
peas). Stir well, cover, cook for an hour or until done. Stir.
In small saucepan, saute 1 diced onion, 1 clove garlic (diced), dash of
oregano, 1 envelope San-Zon seasoning and 2 tablespoons oil for
about 15 minutes. Add beans, 1 can water and tomato sauce. Cook covered
for about 1 hour. Stir occasionally. Serve with rice and chicken. 6 - 1
cup servings.
SAUSAGES WITH PARSNIP MASH &
MUSHROOMS
~Shared by Linda H., Rosharon, TX
Bangers and mash are a classic English dish, but you don’t have to
indulge in potatoes to enjoy some delicious mash. Sweet potatoes, or,
as in this recipe, parsnip, is also perfect. Of course, this meal is
high in carbs than most paleo preparations, but from a natural source
and in a reasonable quantity, it shouldn’t be any problem. This meal is
especially great as an after workout meal or when you need some quick
energy for the rest of your day. This recipe serves about 6 people.
Ingredients
12 large good quality beef or pork sausages;
2 garlic cloves, minced;
2 lb parsnip, coarsely chopped;
2 tsp cooking fat;
5 tbsp butter or ghee;
1 lb button mushrooms;
1/2 cup coconut milk or heavy cream;
2 tbsp chopped fresh oregano;
Pinch of nutmeg;
Salt and pepper to taste
Boil the parsnips for about 15 minutes, until soft.
Drain the water, add half the butter, the coconut milk or heavy cream,
a pinch of nutmeg and salt and pepper to taste and mash well with a
potato masher. You can also use a food processor for convenience.
Reserve the mashed parsnips in the covered pot so they stay warm.
Heat a large skillet over medium heat and cook the sausages in a large
skillet with the cooking fat for about 15 minutes, turning occasionally.
Set the sausages aside and add the mushrooms to the already hot skillet
with the other half of the butter. Cook until well browned, about 5
minutes and add the chopped oregano.
Serve the mashed parsnips covered with the sausages, mushrooms and all
the drippings.
FRESH GRAPE WALDORF SALAD
~Shared by Treva, NC
1 & 1/2 c. diced unpeeled apples
1 c. seedless grapes
1 c. diced fresh celery
1/2 c. chopped walnuts
1/2 c. mayonnaise
2 tbsp. fresh lemon juice
Lettuce
Combine apples, grapes, celery, walnuts, mayonnaise and lemon juice;
toss lightly.
Serve on lettuce; garnish with additional grapes if desired.
Yield: 6 servings.
Source: Ask Alice
CREAMY CHICKEN & ASPARAGUS
CASSEROLE
~Shared by Treva, NC
1 lb. fresh asparagus, chopped into 2 inch pieces
salt and pepper for seasoning
3 to 4 cups of chicken, cooked, chopped or diced
Homemade Cream of Chicken Soup or 2 cans of your favorite Cream of
Chicken Soup
1/2 cup mayonnaise
1 Tbsp. lemon juice
1 cup Parmesan cheese, divided
1 (14 oz.) package dry herb stuffing mix
4 Tbsp. butter
2 cups water
1. Pre heat your oven to 350 degrees.
2. Lightly spray the bottom of a 9 x 13 casserole dish with non stick
cooking spray.
3. Evenly place the chopped, uncooked asparagus into the bottom of the
dish.
4. Season with a little salt & pepper.
5. Add the chopped chicken breast evenly, on top of the asparagus.
6. Combine your Cream of Chicken Soup with the mayonnaise, and the
lemon juice and whisk together in a small bowl until well combined.
7. Add 1/2 of the Parmesan cheese and stir.
8. Pour over the chicken and asparagus.
9. In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water
to it and stir.
10. Add the dry herb stuffing mix and moisten.
11. It shouldn't be really wet.
12. Top the creamy mixture with the herb stuffing mix and sprinkle the
remaining Parmesan cheese on top.
13. Bake uncovered for 30- 35 minutes or until bubbly and slightly
crispy on top. Serve warm with a salad and fresh bread.
Serves 6.
* To make ahead of time, put everything together as usual except the
herb stuffing topping, cover with plastic wrap and store in the
refrigerator. When ready to bake, prepare and add the stuffing topping
and bake as usual. You may need just a few minutes longer for baking
because it will be cold.
Source: Cozy Country Living
http://www.cozycountryliving.com/creamy-chicken-asparagus-casserole/
NEXT DAY SALAD
~Shared by Treva, NC
Prep time: 10 min
Inactive time: 12 hours
Yield: About 8 servings
For the Salad:
1 large head of iceberg lettuce, torn
1 small head of raw cauliflower, broken up into florets
1 medium head of raw broccoli, broken up
1 cup of finely chopped red onion
1 cup of chopped, cooked bacon (about 9 slices)
1/2 cup of freshly grated Parmesan cheese
For the Dressing:
1 & 1/2 cups of real mayonnaise
1/4 cup of granulated sugar, or to taste
2 tablespoons of apple cider vinegar
1 tablespoon of Creole or yellow mustard
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning, or to taste, optional
Tear, rinse and spin dry the lettuce. Break up the cauliflower and
broccoli into small florets, rinse and drain in a colander. Layer
ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in
the order listed. Whisk together the dressing ingredients and spread
evenly over the top. Cover tightly and refrigerate at least 12, or up
to 24 hours. Toss well just before serving.
Source: the Kitchen of Deep South Dish
http://deepsouthdish.com
SHRIMP & PEAS
~Shared by Treva, NC
In June we can use wonderful fresh peas for this simple Chinese dish,
but frozen peas will do nicely for the rest of the year.
2 tsp grated gingerroot
1 tbsp Chinese rice wine, sake or dry sherry
1 lb small shrimp, peeled and deveined
2 tsp cornstarch
1/2 tsp sesame oil
1/4 tsp salt
Pinch white pepper
2 tbsp peanut or vegetable oil
1 shallot, minced
2 cups cooked fresh peas or thawed frozen peas
1/3 cup chicken stock
Mix gingerroot with wine; let stand for 2 or 3 minutes. Strain through
fine sieve into bowl, pressing down on solids to extract liquid;
discard solids. Stir in shrimp, cornstarch, sesame oil, salt and pepper.
Heat oil in wok or skillet over high heat; fry shallot until fragrant
but not browned, about 30 seconds. Add shrimp mixture; stir-fry until
pink, 1 to 2 minutes. Stir in peas and stock; stir-fry until peas are
heated through and sauce coats shrimp and peas, 2 to 3 minutes.
Makes 4 servings.
Source: Go ask Alice
CHOCOLATE PEANUT BUTTER BARS
~Shared by Treva, NC
2 cups quick-cooking oats
1 & 3/4 cups firmly packed light brown sugar
1 & 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
HEAT oven to 350°F.
Combine oats, brown sugar, flour, baking powder and baking soda in
large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles
fine crumbs.
Stir in peanuts.
RESERVE 1 & 1/2 cups crumb mixture.
Stir egg into remaining crumb mixture.
Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl
until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle
evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.
Purchase
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cosmetic bag with 7 Elizabeth Arden products ($75.00 value!) at
Beauty.com! Offer ends 5.31.2014 or while supplies last.
A
recipe on the lighter, more healthy side ...
CHOCOLATE ECLAIRS
~Shared by Sue, Northern MI
1/2 cup cold water
1/4 cup unsalted butter
1/2 cup white all purpose flour
2 eggs, large
2 3/4 cup fat free milk , cold
1/4 teaspoon vanilla extract
1 1/2 ounces fat & sugar free vanilla instant pudding mix
1 cup whipped fat-free topping (like Cool Whip Free)
1 1/2 oz fat & sugar free instant chocolate pudding
Preheat your oven to 450 degrees F. Bring the water and butter to a
boil in a saucepan and add flour all at once, stirring until a smooth
ball forms. Remove from the heat and let stand for 5 minutes.
Add the eggs, one at a time, beating well after each addition. Continue
beating until the mixture becomes smooth and shiny. Next, transfer the
dough to a resealable plastic bag, seal, and cut a small hole in one
corner of the bag.
On an ungreased baking sheet, pipe eight 3 1/2 inch logs and bake for
10 minutes. Reduce oven temperature to 400 degrees F. and bake for an
additional 15 to 20 minutes, or until the dough is a golden brown.
Remove from the oven, and transfer to a wire rack. Immediately put a
slit into each eclair to allow steam to escape. Let cool and then
carefully cut off tops. Then, set the tops aside and remove the soft
dough from the inside with a fork.
To make the vanilla filling, beat 1 1/4 cups of milk, vanilla, and
vanilla pudding mix on low speed in a mixing bowl for 2 minutes, or
until thickened. Fold in the whipped topping and set aside.
To make the chocolate frosting, beat the remaining 1 1/2 cups of milk
and chocolate pudding mix in a separate mixing bowl for 2 minutes, or
until thickened.
To prepare the eclairs, spoon the vanilla filling into each eclair and
then replace the top. Finally, frost with chocolate topping and enjoy.
8 servings.
Per Single Serving: Calories 175.1, Total Carbs 21.5 g, Dietary
Fiber 0.7 g, Sugars 5.2 g, Total Fat 6.8 g, Protein 5.9 g, Sodium
425 mg
Dietary Exchanges: 1 1/4 Fat, 1/4 Milk, 1/2 Other Carbohydrate, 1/4
Starch
ROASTED CHICKEN BREAST WITH MUSHROOM
CREAM SAUCE
~Shared by Maggie, TX
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
4 boneless chicken breasts with skin
2 Tbsp Food Club Olive Oil, for brushing
8 oz button mushrooms, sliced
1/2 cup chicken broth
1/4 cup dry white wine
1 cup cream
Directions:
Preheat oven 350° F. Heat a large oven-safe pan over medium heat. Brush
chicken with 1 tablespoon olive oil and season with salt and pepper.
Place chicken in pan, skin side down; cook 10 to 12 minutes, or until
brown on both sides.
Remove chicken breasts and add 1 tablespoon olive oil to pan. Add
mushrooms to pan and toss to coat. Return chicken breasts to pan and
place pan in oven; cook 10 to 12 minutes. Remove pan from oven and
remove chicken breasts from pan and allow to rest. Add chicken broth
and wine to pan; cook until reduced by half. Add cream and simmer until
thickened.
Mushrooms
While mushrooms do not add much color to a meal they do add a punch of
nutrients. Did you know mushrooms are the only source of vitamin D in
the produce department? Vitamin D helps the body absorb calcium for
strong bones. Mushrooms are also a good source of the B vitamins
riboflavin, niacin and pantothenic acid. B vitamins help provide energy
by breaking down protein, fats and carbohydrates.
Nutritional Information:
Calories Per Serving: 268, Fat: 17 g (3 g Saturated Fat), Cholesterol:
4 mg, Sodium: 1 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 25 g
Source: Brookshire Grocery Co.
A
recipe perfect for diabetics ...
SOBA NOODLE SALAD
~Shared by Mary S., Cape Coral, FL
Yield: 2 pounds
Serves: 10
Serving Size: 3 ounces
Ingredients
- 20 ounces soba noodles
- 1-1/2 teaspoons arrowroot
- 8 fluid ounces Vegetable stock
- 3-1/2 fluid ounces lime juice
- 2 fluid ounces rice wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons minced fresh ginger
- 4 teaspoons grated lime zest
- 2 teaspoons minced garlic
- 2 tablespoons sesame oil
- 1/2 ounce cilantro, chopped
- 2 tablespoons vegetable oil
- 4 ounces fresh shiitake mushroom julienne
- 4 ounces snow peas, blanched
Directions
Cook the noodles in boiling water until tender to the bite. Drain and
cool the noodles to room temperature.
Combine the arrowroot with enough stock to form a slurry. Bring the
remaining stock to a boil. Add the slurry and stir until thickened.
Cool to room temperature.
Combine the lime juice, vinegar, soy sauce, ginger, lime zest, and
garlic. Whisk in the thickened stock and sesame oil. Stir in the
cilantro.
Heat the vegetable oil in a small saute pan. Add the mushrooms and
saute until almost cooked. Add the snow peas and continue to saute
until the peas are bright green.
Toss together the noodles, snow peas, mushrooms, and vinaigrette. Serve
the salad at room temperature.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g;
Sodium: 135 mg; Carbohydrates: 17 g; Cholesterol: 0 mg; Fat: 6 g;
Fiber: 1 g; Sugars: 2 g Exchanges: 1 Bread/Starch, 1/2 Fat
Source: The Professional Chef's Techniques of Healthy Cooking
http://www.amazon.com/exec/obidos/ASIN/0470052325/atozreci-20
FRUITED TAPIOCA
~Shared by Mary S., Cape Coral, FL
Yield: 6 servings
Ingredients
- 3 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1 egg, beaten
- 2-3/4 cups fat-free milk
- 2/3 cup Splenda
- 1/2 cup drained unsweetened pineapple tidbits
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- Ground cinnamon and nutmeg, as garnish
Directions
Mix all ingredients except cinnamon and nutmeg in medium saucepan. Let
stand 5 minutes. Heat to boiling, stirring constantly. Remove from
heat; let stand 20 minutes. Stir and pour into serving dishes.
Refrigerate until chilled; sprinkle with cinnamon and nutmeg.
Nutritional Information Per Serving: Calories: 126; Protein: 5 g;
Sodium: 121 mg; Carbohydrate: 24 g; Cholesterol: 37 mg; Fat: 1 g;
Exchanges: 2 Fruit
Source: 1,001 Delicious Desserts for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/B004L640YG/atozreci-20
A
recipe for one or two ...
SHRIMP FRIED RICE
~Shared by Johnny, LA
Serves: 3
Cooking Time: 15 min
What You'll Need:
2 tablespoons vegetable oil
2 cups uncooked instant rice
1 3/4 cups chicken broth
1 (10-ounce) package frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
4 scallions (green onions), thinly sliced
2 tablespoons soy sauce
1/4 teaspoon black pepper
What To Do:
In a large skillet, heat oil over high heat. Add rice, and saute 5 to 7
minutes, or until browned, stirring occasionally.
Add broth; bring to a boil over high heat. Turn off heat, cover, and
let sit 5 to 7 minutes, or until broth has been absorbed.
Stir in remaining ingredients, and cook over medium heat 4 to 6
minutes, or until heated through and liquid is absorbed. Serve
immediately.
BOURBON-CREAM CHICKEN BREAST
~Shared by Maggie, TX
Flour for dredging
salt & freshly ground pepper to taste
2 half chicken breasts, skinned and boned, then pounded flat (4 chicken
tenders work but still need to be pounded flat)
2 Tbsp. butter
2 Tbsp. shallots, chopped finely
2 Tbsp. bourbon whiskey (or jack D)
6 Tbsp. cream
Dash of Tabasco
Minced parsley for garnish, optional
Mix the flour, salt and pepper together on a sheet of waxed paper or
paper towel and dredge chicken on all sides, shaking off excess.
Melt the butter in a large skillet and when butter bubbles, brown the
chicken on each side until golden - about 4 or 5 minutes each side.
Remove the chicken and keep warm.
In the same skillet, add the shallots and cook for 1 minute until just
softened; add the whiskey and then the cream. Bring to a boil and boil,
stirring, for 1 minute. Season with sauce with Tabasco and more salt,
if necessary.
Pour sauce over chicken; garnish with parsley, if desired. Serve
with brown rice or smashed potatoes. Serves 2.
Source:
http://cookingwithchar.wordpress.com/
A
special recipe (or two!) from me ...
PINTO BEAN &
HOMINY SALAD
Ingredients:
4 cups cooked pinto beans, drained or 2 (15-ounce) cans pinto beans,
drained
1 (15-ounce) can hominy, drained
1/2 red onion, diced
2 cloves garlic, minced
1 cup grape tomatoes, quartered or 2 ripe plum tomatoes, seeded and
diced
1/2 cup cilantro, chopped
1 small red bell pepper, stemmed, seeded, and diced
1 jalapeño, stemmed, seeded, and diced
2 tablespoons freshly squeezed lime juice
4 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 cup Cotija cheese, crumbled or 1/2 cup feta cheese, crumbled
Salt
In a large bowl, add the pinto beans, hominy, red onion, garlic,
tomatoes, cilantro, red bell pepper, and jalapeño. Toss until well
combined.
Whisk together the lime juice, olive oil, cumin, and smoked paprika.
Pour over the beans and stir until evenly distributed. Stir in the
Cotija or feta cheese. Add salt to taste.
While you can serve it immediately, it tastes better if covered and
chilled for at least an hour.
Yield: 6 to 8 servings.
Source: Homesick Texan
http://www.homesicktexan.com/
CHEDDAR-STUFFED PIMENTO BURGERS
Topping burgers with butter as they finish cooking is a Midwestern
tradition that's definitely worth a try.
Makes 4 burgers
Total time: about 30 minutes
FOR THE SCALLION MAYONNAISE, STIR:
1/2 cup mayonnaise
1/2 cup sliced scallion greens
1 tsp. Tabasco sauce
1/2 tsp. sugar
FOR THE BURGERS, MIX:
1 1/4 lb. ground chuck
2 jars sliced pimentos, drained (4 oz. each )
Salt and black pepper
TOP:
8 slices white Cheddar (4 oz.)
4 tsp. unsalted butter
TOAST:
4 Kaiser rolls, split
Green leaf lettuce
Tomato slices
For the scallion mayonnaise, stir together mayonnaise, scallions,
Tabasco, and sugar; chill. For the burgers, mix together ground chuck
and pimentos in a bowl; season with salt and pepper. Shape meat into 8
patties on parchment paper, sized to fit rolls. Top 4 patties with
Cheddar, then fold the paper so the other patty covers the
cheese-topped one. Peel away the paper, and seal the burgers well with
a fork. Preheat a cast-iron skillet over medium-high. Add burgers to
the skillet; cook 6 minutes. Flip burgers over, top each burger with 1
tsp. butter, and cook 6 minutes more. Transfer burgers to a platter.
Toast rolls in skillet, cut side down, until golden. Serve burgers on
toasted rolls with Scallion Mayonnaise, lettuce, and tomatoes.
Per burger:
813 cal; 53g total fat (19g sat); 147mg chol; 950mg sodium; 34g carb;
3g fiber; 47g protein
For each burger, top one patty with cheese, and carefully fold the
paper so the other patty covers it. Press the edges of the two patties
together with a fork to form one cheese-stuffed burger. Place a pat of
butter on each burger after flipping them. The butter will melt and add
delicious flavor.
Source: eRecipes.com
THE DEEN BROS. BACON WRAPPED CHICKEN
BREASTS WITH CHILE CHEESE SAUCE
Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy
Ingredients
8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise
(making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot
pepper sauce (or to taste)
Dash Worcestershire sauce
Directions
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil;
set aside.
Wrap a slice of bacon around each piece of chicken and place on the
baking sheet. Bake about 20 minutes or until cooked through. Remove
chicken from the oven. Preheat the broiler.
Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and
Worcestershire to a simmer over medium heat. Turn off heat; cover to
keep sauce warm.
Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until
the bacon is really sizzling. Serve chicken topped with the cheese
sauce.
Source: The Deen Bros.
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