Herbed Chicken and Cheese Panini

November 5th, 2011 Ruthie

Herbed Chicken and Cheese Panini

INGREDIENTS

1 tablespoon butter or margarine, softened
1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
2 boneless skinless chicken breasts, pounded thin (about 1/2 lb)
Salt and pepper to taste, if desired
1 tablespoon olive oil
1/2 cup sliced red onion (about 1/2 medium onion)
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices sharp Cheddar cheese (about 1 oz each)
1 medium tomato, thinly sliced

DIRECTIONS

1. In small bowl, mix butter and herbs until blended; set aside.
2. Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
3. Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
4. Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

Chipotle Chicken Quesadillas

November 3rd, 2011 Ruthie

Chipotle Chicken Quesadillas

INGREDIENTS

3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso® flour tortillas
6 tablespoons Old El Paso® Salsa

DIRECTIONS

1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
2. Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
3. Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Fiesta Grilled Chicken Sandwiches

November 2nd, 2011 Ruthie

Fiesta Grilled Chicken Sandwiches

INGREDIENTS

2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury® frozen crusty French or crusty wheat dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso® Thick ‘n Chunky salsa

DIRECTIONS

1. Heat gas grill or coals. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
2. When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time until hot.
3. Spread mayonnaise on bottom halves of rolls. Top with lettuce leaf, cheese-topped chicken, salsa and top half of roll.

Tex-Mex Chicken Enchilada Packets

November 1st, 2011 Ruthie

Tex-Mex Chicken Enchilada Packets

INGREDIENTS

1 cup diced cooked chicken
1 (8-oz.) pkg. (2 cups) shredded Mexican cheese blend
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
2 tablespoons finely chopped onion
1 (8-oz.) container sour cream
8 (6-inch) corn tortillas
Nonstick cooking spray
1 (10-oz.) can Old El Paso® Enchilada Sauce

DIRECTIONS

1. In medium bowl, combine chicken, 1 1/2 cups of the cheese, green chiles, onion and sour cream; mix well. Set aside.
2. Heat grill for indirect cooking as directed by manufacturer. Spray both sides of each tortilla with nonstick cooking spray. Stack tortillas on microwave-safe plate; cover with microwave-safe paper towel. Microwave on HIGH for 30 seconds.
3. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray foil with nonstick cooking spray. Spread 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place 2 enchiladas, seam side down, on each sheet of sprayed foil. Drizzle each pair of roll-ups with about 1/4 cup enchilada sauce. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4. When ready to grill, place foil packets, seam side up, on grill for indirect cooking. Cook 10 to 12 minutes or until enchiladas are thoroughly heated.
5. To serve, carefully open packets to allow steam to escape. Place enchiladas on serving plates. Top individual servings with remaining 1/2 cup cheese.

Garlic Chicken over Baby Spinach with Toasted Pine Nuts

October 23rd, 2011 Ruthie

Garlic Chicken over Baby Spinach with Toasted Pine Nuts

INGREDIENTS

Dressing
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Chicken and Spinach
1/4 cup pine nuts
1/2 cup corn flake crumbs
1/2 teaspoon garlic powder
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
2 shallots, halved and sliced (about 3/4 cup)
3/4 lb sliced mushrooms (about 4 cups)
3 tablespoons sliced sun-dried tomatoes in oil
8 cups fresh baby spinach leaves

DIRECTIONS

1. In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
2. Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
3. Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
4. In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
5. To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

Wild Mushroom Pizza

October 22nd, 2011 Ruthie

Wild Mushroom Pizza

INGREDIENTS

1 teaspoon olive oil
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 tablespoon butter or margarine
1 lb assorted fresh wild mushrooms (shiitake, oyster, crimini), cut into 1/4-inch-thick slices
1 teaspoon dried thyme leaves, crushed
Salt and pepper to taste, if desired
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
4 oz fontina cheese, shredded
1 cup shredded mozzarella cheese (4 oz)
Fresh thyme leaves, if desired

DIRECTIONS

1. Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.
2. Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.
3. Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.
4. Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.

Mini Bacon-Cheese Cups

October 20th, 2011 Ruthie

Mini Bacon-Cheese Cups

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions (4 medium)
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
Additional finely chopped green onions, if desired

DIRECTIONS

1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Mini Bacon-Wrapped Sausages

October 19th, 2011 Ruthie

Mini Bacon-Wrapped Sausages

INGREDIENTS

1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

DIRECTIONS

1. Set oven control to broil. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2. Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3. Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4. Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5. Bake about 20 minutes or until hot and bubbly. Serve hot.

Bacon-Wrapped Apple-Cheddar Rolls—A Simple Fall Appetizer

October 18th, 2011 Ruthie

Bacon-Wrapped Apple-Cheddar Rolls

INGREDIENTS

1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices
1 tablespoon packed brown sugar
Dash salt
1 can Pillsbury® refrigerated crescent dinner rolls
8 Slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)
16 slices packaged precooked bacon

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)
2. In medium bowl, toss apple slices with brown sugar; sprinkle with salt.
3. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
4. Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.
5. Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.

Peanut Butter-Bacon Cookies with Maple Frosting

October 17th, 2011 Ruthie

Peanut Butter-Bacon Cookies with Maple Frosting

INGREDIENTS

Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
1/2 cup chopped peanuts
Frosting
1  container (1 lb) vanilla creamy ready-to-spread frosting
1/4 teaspoon maple flavor

DIRECTIONS

1. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2. In large bowl, stir or knead cookie dough, bacon and peanuts until well blended. Shape dough into 1-inch balls (about 28); place 2 inches apart on ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. In small bowl, stir frosting and maple flavor until well blended. Frost cookies. Store in refrigerator.

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