APRIL 30th DAILY RECIPE:CHIPOTLE CHICKEN FAJITAS

Chipotle Chicken Fajitas




SERVINGS 5

PREP 30 min.
COOK 10 min.
TOTAL 40 min.

INGREDIENTS
1 bottle (12 ounces) chili sauce

1/4 cup lime juice

4 chipotle peppers in adobo sauce

1 pound boneless skinless chicken breasts, cut into strips

1/2 cup cider vinegar

1/3 cup packed brown sugar

1/3 cup molasses

4 medium green peppers, cut into 1-inch pieces

1 large onion, cut into 1-inch pieces

1 tablespoon Crisco® Pure Olive Oil

1/8 teaspoon salt

1/8 teaspoon pepper

10 flour tortillas (8 inches)

1-1/2 cups chopped tomatoes

1 cup (4 ounces) shredded Mexican cheese blend


DIRECTIONS
Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

April 26th Daily Recipe:Lasagna Alfredo Roll Ups

Lasagna Alfredo Roll Ups
Servings: 8


"Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce."
Ingredients:
8 lasagna noodles
1 tablespoon olive oil
2 gloves of minced garlic
1 (10 ounce) package frozen chopped
spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese 1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender,add garlic stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

April 24 th DAILY RECIPE: MACADAMIA CRUSTED MAHI MAHI

MACADAMIA CRUSTED MAHI MAHI
"This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree."



2 ounces macadamia nuts 4 ounces papaya rough chopped
4 ounces plain bread crumbs 4 ounces mango rough chopped
6 mahi mahi fillets (6 ounces each) 1 tablespoon shredded coconut
4 ounces butter 2 habanero peppers seeded
2 ounces shallots diced salt to taste
4 cups chicken stock Sugar to taste
4 ounces pineapple rough chopped Pepper, black to taste


Instructions
Preheat oven to 375 degrees F (190 degrees C). In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

April 23rd Daily Recipe: TIRAMISU LAYER CAKE

Tiramisu Layer Cake

Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours
Servings: 12


"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"
Ingredients:
CAKE:
1 (18.25 ounce) package moist white cake
mix
1 teaspoon instant ESPRESSO coffee powder
1/4 cup coffee
2 tablespoon coffee flavored liqueur( Kahula)

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar 3 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 3 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the
If you want a higher cake use just 2 cake pans, works just fine

April 21st Daily Recipe: CHICKEN CORDON BLEU

Chicken Cordon Bleu


Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Servings: 6


Ingredients:
6 skinless, boneless chicken
breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika 6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon
granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

April 20th Daily Recipe: CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SUNDRIED TIMATOES

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes


Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.


1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water


Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.



Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Baked Spaggetti

Baked Spaghetti


Prep Time: 25 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 25 Minutes
Servings:8



1(16 ounce) package spaghetti
1 pound ground beef
3/1 medium onion, chopped
2 (26 ounce) jar meatless
spaghetti sauce
1/4 teaspoon seasoned salt
1 tsp of Basil
1 tsp. Oregano
1/2 tsp. red pepper flakes
2 eggs 1/4 cup grated Parmesan cheese
3 tablespoons and 2-1/4
teaspoons butter, melted
2 cups Ricotta cheese
4 cups shredded mozzarella
cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt, basil, oregano and red pepper flaks; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Spoon a few tablespoons of the sauce in bottom of a 13x 9 casserole dish. put half the Spaggetti on top . Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

APRIL 17th Daily Recipe: CROCK POT CREAM CHEESE CHICKEN

Crock Pot Cream Cheese Chicken


7½ hours 20 min prep
Ingredients
3 lbs chicken breasts
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions
1.Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2.Cook on low for 4-6 hours.
3.Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
4.Add this mixture to crock pot and cook on low for an additional hour

Serve over noodles or rice

APRIL 16TH DAILY RECIPE: BLACKENED TILAPIA WITH WHITE WINE AND LEMON

Blackened Tilapia with White Wine and Lemon

Ingredients
8 tilapia fillets (approx. 3-4 oz. each for nutrition info)dry white wine (Pinot Grigio is great)lemon wedgesblackened seasoning (I use Old Bay with no MSG)lemon pepperseasoned salt (Lawry's w/coarse ground black pepper)olive oil cooking spray4 cups of cooked brown rice (not included in nutrition info)

Nutritional Info
Fat: 2.6g
Carbohydrates: 1.2g
Calories:179.9
Protein: 31.6g
First, I recommend a pan that is NOT non-stick, I use a copper/stainless steel frying pan. Also, if you're using a small frying pan have a place ready to keep fish warm ready to go. A metal spatula is a must.Spray pan with olive oil and generously sprinkle blackened seasoning on bottom of pan where fish will be placed, along with a dash of seasoning salt. Place completely defrosted tilapia fillets with thick side toward middle of the pan, sprinkle with lemon pepper seasoning and fry over low heat until almost cooked through (fish is a little pink and translucent on top, but opaque through most of the fillet). Using a metal spatula, scrape all seasonings and fried-on bits along with fillet and flip over. You won't be able to adjust the fish once it hits the pan again, so aim well. Cook approximately 3 more minutes on low-medium heat. Add enough wine to have a bit left over after burning off the alcohol (experiment, a little more or less is okay), poured over top of fish, and step back as the alcohol burns off. Cook until fish flakes easily with fork, add 1/4 of a lemon's juice per 2 fillets, and reserve liquid from pan along with any bits or pieces left. Repeat with remaining fillets, rinsing pan if necessary.Mix reserved wine sauce with brown rice or cous cous along with a bit of blackened seasoning and salt to taste. This would also be good over some new potatoes. Serve with your favorite veggie and enjoy!1 serving is 2 3-4 oz fillets and enough sauce to cover approx. 1 cup of prepared rice

.Number of Servings: 4

April 15th Daily Recipe:BLACKENED CHICKEN

Blackened Chicken

This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping
SERVINGS
4
CATEGORY
Main Dish
METHOD
Grill (gas or charcoal)
PREP
10 min.
COOK
15 min.
TOTAL
25 min.
INGREDIENTS
1 tablespoon paprika
4 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar
DIRECTIONS
In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.