Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

Ingredients:

• 2 slices bacon, cut crosswise into thin strips
• 1/8 teaspoon crushed red pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
• 1/2 cup thin wedges red onion
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt

Directions:

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

3. Transfer to a serving dish and sprinkle with reserved bacon.

Source:  recipe.com

Chicken Biscuit Casserole

Ingredients:

• 1 small onion
• 1 ¹⁄₂ teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) can cream of chicken soup
• ¹⁄₂ cup mayonnaise
• 1 cup milk
• ¹⁄₂ cup chopped pimiento or ¹⁄₂ cup sauteed red bell peppers or ¹⁄₂ cup jarred roasted red pepper
• 1 ¹⁄₂ cups shredded mild cheddar cheese
• refrigerated biscuit

Directions:

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
10. Note: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Source: Incredible Recipes

Slow Cooker Brunswick Stew

Slow cooker Brunswick stew is my my oft-requested soup recipe. It is comfort food in a bowl!

Ingredients:

• 3 cups cooked, shredded chicken
• ½ lb. cooked bbq pork (from restaurant or grocery store)
• 1 bag Simply Potatoes diced potatoes
• 1 cup diced onion
• 1 can creamed corn
• 1 can whole kernel corn
• 1 can baby lima beans, drained
• 2 cans petite diced tomatoes
• 3 TB butter
• 1 carton Chicken Broth
• ½ bottle barbecue sauce
• 1 TB Liquid Smoke
• 1 TB Worcestershire
• Tobasco (to taste)
• 2 TB Frank's Buffalo Sauce
• ¼ cup brown sugar
• salt & pepper to taste

Directions:

1. Steam potatoes and chopped onion in microwave for 4-5 minutes.
2. Add potatoes & onion to slow cooker.
3. Add all other ingredients; stir to combine.
4. Cook on high one hour; reduce to low.
5. Cook on low for 7-8 hours.

Source: Jamie Tarence+ familysavvy.com

Slow-Cooker Spinach, Chicken And Feta Quiche

Ingredients:

• 1   package (1 pound) ground chicken
• 1   package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6   ounces feta cheese, crumbled (about 1 1/4 cups)
• 1/3  cup fresh dill, chopped
• 2   tablespoons onion flakes
• 6   large eggs
• 1   can (12 ounces) evaporated milk
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 1   cup Heart-Healthy Bisquick

Directions:

1. Coat a 5- or 6-quart slow-cooker bowl with nonstick cooking spray.

2. In a large bowl, combine chicken, spinach, feta, dill, and onion flakes. Stir until evenly blended.

3. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. Remove slow-cooker insert to wire rack, cut quiche into wedges and serve.

 

Source:  FamilyCircle.com

Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com

Kale Salad

Take a break from the same old lettuce salad. Try this creative mix of kale, tomato, and sweet pepper tossed with a captivating Asian dressing.

Ingredients: 

• 3   cups finely chopped fresh kale leaves
• 1   plum tomato, chopped
• 1/3  cup chopped red sweet pepper
• 1/4  cup pitted ripe olives, quartered lengthwise
• 3   radishes, thinly sliced and halved if desired
• 2   green onions, sliced
• 2   tablespoons raw sunflower kernels

Asian Dressing:

• 3   tablespoons lemon juice
• 3   tablespoons water
• 2   tablespoons reduced sodium soy sauce
• 2   teaspoons olive oil
• 1/2  teaspoon onion powder
• 1/4  teaspoon garlic powder

   

  Directions:

  
  

  1. In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

  2. Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

   

  NoteAsian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

   

  Source: Food.com

Tomato Tart

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts. 

Ingredients:

• 1  17.3 ounce package puff pastry
• 1   egg
• 4   ounces Fontina cheese, grated (1 cup)
• 1 1/2  pounds tomatoes, cored and thinly sliced
•  Salt and pepper
•  Thyme sprigs

Directions:

 

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

Source: bhg

Cashew Chicken Stir-Fry

Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.

Ingredients:

• 12   ounces skinless, boneless chicken breast halves
• 1   tablespoon soy sauce
•  Dash ground white pepper
• 3   tablespoons water
• 2   tablespoons organic granulated sugar or sugar
• 2   tablespoons soy sauce
• 2   tablespoons oyster sauce
• 2  2  teaspoons red chili paste
• 2   tablespoons canola oil or cooking oil
• 1   small red onion, halved lengthwise and thinly sliced
• 6   green onions, bias-sliced into 2-inch pieces
• 4   cloves garlic, minced
• 1  8  ounce can sliced water chestnuts, drained
• 1 - 2   large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
• 1   cup lightly salted roasted cashews
• 2   cups hot cooked jasmine, basmati or white rice

   

  Directions:

   

  1.Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.

   

  For sauce:

  
  

  1. In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.

  2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.

  3. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.

   

  Source: bhg

Tomato Jam

This bright red jam is kind of like a homemade ketchup, but so much better. Use it as you would ketchup or any condiment. Its fresh tomato flavor works wonders on burgers or hot dogs, scrambled eggs and all kinds of sandwiches.

Ingredients:

• 12   pounds ripe tomatoes, blanched, peeled and quartered
• 1   pound onions, quartered
• 1/2  pound red bell peppers, cut into strips
• 1/2  pound green bell peppers, cut into strips
• 4 1/2  cups cider vinegar
• 4 1/2  cups sugar
• 1/8  cup canning or pickling salt
• 1 1/2  tablespoons dry mustard
• 2   teaspoons sweet or hot paprika
• 2   teaspoons whole allspice
• 2   teaspoons whole cloves
• 1  3  inch cinnamon stick

   

  Directions:

   

  1. To blanch - wash tomatoes. Tomatoes are easily peeled by dipping in boiling water for 1 minute, then in cold water. To prepare pulp, remove pits from peeled tomatoes, then chop. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve, food mill, blender or food processor.

  2. In manageable batches, process the tomatoes, onions, red and green bell peppers in a blender until pureed, about 5 seconds each batch.

  3. Place the mixture into a large non-reactive saucepan. Stir together well and bring to a boil, stirring often, over medium heat. Boil gently, stirring often and thoroughly, for 1 hour.

  4. Stir in cider vinegar, sugar and canning or pickling salt.

  5. In a moist square cheese cloth tie in dry mustard, paprika, allspice, cloves and cinnamon sticks and add to the tomato mixture.

  6. Continue boiling gently and stirring until the mixture is reduced by half and mounds up on a spoon with no separation of liquid and solids. It will continue to thicken as it cools. Remove and discard the spice bag. Place in a sterilized container while hot; let cool, then cover and refrigerate for up to 1 month.

   

  Source: Recipe.com