Tuesday, September 27, 2016

Cajun Rice Dressing

Ingredients

1 pound of chicken giblets, rinsed and trimmed (see note)

1 pound of ground beef

1 pound of ground pork

1/4 cup of canola oil

1/4 cup of all purpose flour

1-1/2 cups of chopped onion

1 cup of chopped green bell pepper

1/2 cup of chopped celery

2 teaspoons of minced garlic

2 (6 ounce) cans of mushroom steak sauce (like Giorgio Dawn Fresh brand) or 1 can cream of mushroom soup

2 cups of beef stock or broth

1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste

1 tablespoon of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste (see note)

3 cups of cooked rice

Chopped green onion, to garnish, optional

Hot pepper sauce, for the table

Instructions

Place the giblets in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes; set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced.

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan. In a large skillet, brown and crumble the beef and pork. Drain and set aside. In that same skillet, start a roux by heating the canola oil over medium heat; stir in the flour. Cook, stirring constantly until mixture reaches a caramel color. Stir in the onion, bell pepper and celery; cook and stir about 5 minutes. Add in the garlic and cook another minute. Stir in the mushroom steak sauce or cream of mushroom soup and the beef stock, until fully incorporated. Add the browned beef and pork to the sauce mixture. If you are substituting a spicy sausage for the giblets, taste before adding any Cajun or Creole seasoning; otherwise, stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings.

Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 30 minutes.

Serve with hot sauce at the table.

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::Quick & Easy Mini Chicken Pot Pies::

Easy Mini Chicken Pot Pies

Ingredients:

2 cups frozen mixed vegetables, thawed

2 boneless chicken breast, cooked, diced and seasoned to taste

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

Directions:

1) pre Heat your oven to 375°F.

2) Mix well in a bowl; combine vegetables, chicken and soup.

3) Flatten each biscuit into 5 1/2-inch round circle.

4) Place 1 round in each of 8 greased regular-size muffin cups. Press in bottom and up the side to form the pie cup.

5) Spoon in a generous amount of chicken mixture into each cup.

6) Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

Bake at 375°F for about 20 minutes or until biscuits are golden brown.

9) Cool 1 minute; remove from pan.

:: Pioneer Woman’s Cinnamon Rolls::

DOUGH

1 quart whole milk

1 c. vegetable oil

1 c. sugar

2 packages active dry yeast

9 c. all-purpose flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 Tablespoon salt

FILLING

2 c. melted butter, plus more as needed

1/4 c. ground cinnamon for sprinkling

2 c. sugar, plus more as needed

1. For the dough, heat the milk, vegetable oil, and sugar in a medium sauce pan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.

2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.

6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

7. Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

Feel free to taste anything left on the table. And in a swimsuit if you happen to have one handy. =)

8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.

9. When you reach the end, pinch the seam together.

10. Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices. One log will produce 20 to 25 rolls.

11. Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.

12. Place the sliced rolls in the pans, being careful not to overcrowd.

13. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown.

14. After the rolls come out of the oven allow them to cool for 5 minutes. While they are still warm drizzle the icing of your choice all over and spread evenly.

:: Loaded Baked Potato & Chicken Casserole::

Loaded Baked Potato

Ingredients

2lbs chicken breast

8 potatoes

1/3 cup Olive Oil

1 1/2 tsp salt

1 TBS fresh Ground Pepper

1 TBS Paprika

2 TBS Garlic Powder

6 TBS Hot Sauce

{Toppings}

2 cups Shredded Cheese

1 cup crumbled Bacon

1 cup diced Green Onion

Instructions

Preheat oven 500F

In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce

Cube the potatoes & add to the bowl

Coat a 9x13 dish with cooking spray

Add potatoes, allow for excess sauce in the bowl

Bake the potatoes for 45 minutes, stir every 15 minutes

Cube the chicken & add it to the bowl with the left over sauce

Mix together cheese, bacon & green onion in a small separate bowl

Once potatoes are done, add the uncooked marinated chicken

Then layer the toppings over the chicken

Bake for 15 minutes or until the chicken is cooked

::Omelet Biscuits::

Omelet Biscuits

You need to prepare this recipe :

2 C. self rising flour

3 T. margarine, made with canola oil

1/2 to 3/4 C. skim milk

1/2 C. chopped canadian bacon

1/3 C. shredded low fat sharp cheddar cheese

1 egg, scrambled

How to make this recipe :

Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the canadian bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire.

:: Pioneer Woman’s Cinnamon Rolls ::

Pioneer Woman’s Cinnamon Rolls

DOUGH

1 quart whole milk

1 c. vegetable oil

1 c. sugar

2 packages active dry yeast

9 c. all-purpose flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 Tablespoon salt

FILLING

2 c. melted butter, plus more as needed

1/4 c. ground cinnamon for sprinkling

2 c. sugar, plus more as needed

Instructions :

1. For the dough, heat the milk, vegetable oil, and sugar in a medium sauce pan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.

2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.

6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

7. Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

Feel free to taste anything left on the table. And in a swimsuit if you happen to have one handy. =)

8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.

9. When you reach the end, pinch the seam together.

10. Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices. One log will produce 20 to 25 rolls.

11. Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.

12. Place the sliced rolls in the pans, being careful not to overcrowd.

14. After the rolls come out of the oven allow them to cool for 5 minutes. While they are still warm drizzle the icing of your choice all over and spread evenly.*

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:: Chicken Roll Ups ::

Chicken Roll Ups

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

::Crack Sticks::

Ingredients

16 slice white bread (crust removed)

8 oz cream cheese (softened)

3/4 c powdered sugar

1 c sugar

2 tsp cinnamon

3/4 c butter (melted)

Directions

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Good warm or cold.