Tuesday, September 26, 2006
Creamy Basil & Red Pepper Pasta
Creamy Basil & Red Pepper Pasta -- this showed up in my email today courtesy of Kraft. Looks good! :)
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-1/2 cups each
2 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1/2 cup fresh basil leaves
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
COOK pasta as directed on package. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.
DRAIN pasta. Add to chicken mixture; stir gently until well blended.
Substitute
If fresh basil is not available, use Italian (flat leaf) parsley instead.
Nutrition Bonus:
This creamy low-fat main dish is a cinch to prepare. And you can feel great knowing that the red peppers are not only an excellent source of vitamin A but also contain vitamin C.
Categories: chicken, pasta, one_dish_meals, kid_friendly
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-1/2 cups each
2 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1/2 cup fresh basil leaves
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
COOK pasta as directed on package. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.
DRAIN pasta. Add to chicken mixture; stir gently until well blended.
Substitute
If fresh basil is not available, use Italian (flat leaf) parsley instead.
Nutrition Bonus:
This creamy low-fat main dish is a cinch to prepare. And you can feel great knowing that the red peppers are not only an excellent source of vitamin A but also contain vitamin C.
Categories: chicken, pasta, one_dish_meals, kid_friendly
Friday, September 22, 2006
Savory Sausage Tart
This is from this month's issue of Parents magazine. I'm posting it on behalf of my neighbor who made it and said it was YUMMY!
ingredients:
1 pkg. (9oz) Tuscan frozen vegetables
1 pkg. (7oz) toaster hash browns
1 pkg. (12oz) garlic flavored chicken sausages, precooked
2/3 cup shredded Italian-blend cheese
1 refrigerated piecrust
Salad greens
1. Heat oven to 425. Prepare vegatables and hash browns according to package directions. Cut hash browns into bite-size pieces. Slice sausages. In large bowl, toss together vegetables, hash browns, sausages and cheese.
2. Dust clean surface with flour, and roll piecrust to a 17" circle. Transfer rolled crust to a baking sheet. Spread sausage mixture over center of piecrust, leaving 3 inches of crust to fold up. Fold crust over filling, leaving center of tart open.
3. Bake 30 minutes, until crust is golden brown. Slice into 6 pieces. Serve with salad.
Categories: one_dish_meals, sausage
Nutrition info: 369 cal; 12g protein; 20gfat; 30g carb;108mg calcium; 2g fiber
ingredients:
1 pkg. (9oz) Tuscan frozen vegetables
1 pkg. (7oz) toaster hash browns
1 pkg. (12oz) garlic flavored chicken sausages, precooked
2/3 cup shredded Italian-blend cheese
1 refrigerated piecrust
Salad greens
1. Heat oven to 425. Prepare vegatables and hash browns according to package directions. Cut hash browns into bite-size pieces. Slice sausages. In large bowl, toss together vegetables, hash browns, sausages and cheese.
2. Dust clean surface with flour, and roll piecrust to a 17" circle. Transfer rolled crust to a baking sheet. Spread sausage mixture over center of piecrust, leaving 3 inches of crust to fold up. Fold crust over filling, leaving center of tart open.
3. Bake 30 minutes, until crust is golden brown. Slice into 6 pieces. Serve with salad.
Categories: one_dish_meals, sausage
Nutrition info: 369 cal; 12g protein; 20gfat; 30g carb;108mg calcium; 2g fiber
Easy Chicken and Biscuits
Cambell's Kitchen recipe:
Easy Chicken & Biscuits
from Campbell's Kitchen
Prep Time: 10 min. - Bake Time: 30 min.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
Directions:
MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
BAKE at 400°F. for 15 minutes. Stir.
CUT each biscuit into quarters.
ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden. Serves 5.
TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
Categories: chicken, one_dish_meals
Easy Chicken & Biscuits
from Campbell's Kitchen
Prep Time: 10 min. - Bake Time: 30 min.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
Directions:
MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
BAKE at 400°F. for 15 minutes. Stir.
CUT each biscuit into quarters.
ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden. Serves 5.
TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
Categories: chicken, one_dish_meals
Wednesday, September 20, 2006
Review: Chicken Broccoli Braid
OK, this review is about a month late, but here it is anyways!
Chicken Broccoli Braid
The braiding directions were easy to follow - at least, I think I did it right! It worked, and that's all that matters. Here are two pictures (before and after; I don't have a baking stone):
Categories: recipe_reviews
My husband thought that it definitely needed some cheese - perhaps a cream cheese would work.
All in all, it was good, but I might try it with some cream cheese next time.
Chicken Broccoli Braid
The braiding directions were easy to follow - at least, I think I did it right! It worked, and that's all that matters. Here are two pictures (before and after; I don't have a baking stone):
Categories: recipe_reviews
My husband thought that it definitely needed some cheese - perhaps a cream cheese would work.
All in all, it was good, but I might try it with some cream cheese next time.
Tuesday, September 19, 2006
Review: Oven-Fried Chicken Chimichangas
Made these last night.
SO good. And super SUPER easy. I used the Purdue Shortcuts (I had sworn them off for awhile, but they were just too convenient for this recipe and didn't seem to affect the taste at all). My husband walked in from work and said, "Those look GOOD!!!" And they were!
The only change I made was to mix the cilantro (chopped) into the chicken filling instead of using it as garnish. It's too good to just use it as a garnish! I served it with white rice (didn't have any brown on hand, but that's normally what I would have gone with for a mexican dish) and the extra picante sauce.
Picture coming later!
Categories: recipe_reviews
Categories: recipe_reviews
SO good. And super SUPER easy. I used the Purdue Shortcuts (I had sworn them off for awhile, but they were just too convenient for this recipe and didn't seem to affect the taste at all). My husband walked in from work and said, "Those look GOOD!!!" And they were!
The only change I made was to mix the cilantro (chopped) into the chicken filling instead of using it as garnish. It's too good to just use it as a garnish! I served it with white rice (didn't have any brown on hand, but that's normally what I would have gone with for a mexican dish) and the extra picante sauce.
Picture coming later!
Categories: recipe_reviews
Categories: recipe_reviews
Thursday, September 14, 2006
Oven Fried Chicken Chimichangas
Oven-Fried Chicken Chimichangas
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 25 min.
Ingredients:
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8'')
2 tbsp. butter OR margarine, melted
Fresh cilantro
Directions:
MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas.
TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
Categories: mexican, chicken
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 25 min.
Ingredients:
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8'')
2 tbsp. butter OR margarine, melted
Fresh cilantro
Directions:
MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas.
TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
Categories: mexican, chicken
Tomato Vodka Cream Pasta Sauce
Saw this on Oprah today (yes, I have now watched two days in a row... blame the kid and his late naps!) I LOVE Vodka sauce and can't wait to try this!
Tomato Vodka Cream Pasta Sauce
4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Directions
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Serve with:
Crusty bread, for passing or a green salad
Categories: italian, pasta
Tomato Vodka Cream Pasta Sauce
4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Directions
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Serve with:
Crusty bread, for passing or a green salad
Categories: italian, pasta
Wednesday, September 13, 2006
Farmhouse Chicken Dinner
From Food and Family..
Talk about comfort food!
Farmhouse Chicken Dinner
Prep Time: 15 min
Total Time: 45 min
Makes: 4 servings
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
KRAFT KITCHENS TIPS
Substitute
Substitute bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is cooked though (180°F).
Makeover Savings
We've taken a family favorite and made a few changes to it that will save fat and calories. We browned the chicken in KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing instead of oil, used PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese instead of whipping cream and didn't dip the chicken in eggs before coating in flour. All these changes will save you 50 calories and 19 g of fat per serving!
NUTRITION INFORMATION
Nutrition Bonus:
The carrots in this low-calorie, low-fat meal provide your family with an excellent source of vitamin A.
Categories: chicken, one_dish_meals
Talk about comfort food!
Farmhouse Chicken Dinner
Prep Time: 15 min
Total Time: 45 min
Makes: 4 servings
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
KRAFT KITCHENS TIPS
Substitute
Substitute bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is cooked though (180°F).
Makeover Savings
We've taken a family favorite and made a few changes to it that will save fat and calories. We browned the chicken in KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing instead of oil, used PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese instead of whipping cream and didn't dip the chicken in eggs before coating in flour. All these changes will save you 50 calories and 19 g of fat per serving!
NUTRITION INFORMATION
Nutrition Bonus:
The carrots in this low-calorie, low-fat meal provide your family with an excellent source of vitamin A.
Categories: chicken, one_dish_meals
Quick Chicken Teriyaki
From this month's issue of Kraft Food and Family... this is probably not the most flavorful chicken teriyaki recipe you'll ever see, but it's quick and easy!
Quick Chicken Teriyaki
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups MINUTE White Rice, uncooked
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.
STIR in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.
KRAFT KITCHENS TIPS
Substitute
Try adding frozen stir-fry style mixed vegetables instead of the broccoli.
NUTRITION INFORMATION
Nutrition Bonus:
Enjoy the wonderful flavor of this low calorie, low-fat meal any night of the week. As a bonus, the broccoli is a good source of vitamin C!
Categories: asian, one_dish_meals, chicken
Quick Chicken Teriyaki
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups MINUTE White Rice, uncooked
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.
STIR in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.
KRAFT KITCHENS TIPS
Substitute
Try adding frozen stir-fry style mixed vegetables instead of the broccoli.
NUTRITION INFORMATION
Nutrition Bonus:
Enjoy the wonderful flavor of this low calorie, low-fat meal any night of the week. As a bonus, the broccoli is a good source of vitamin C!
Categories: asian, one_dish_meals, chicken
Taco Bowls
This is from this month's issue of Kraft's Food and Family Magazine. It's actually a "kids" recipe. But I thought it was a great idea!
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, two taco bowls each
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 lb. extra lean ground beef
1 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup KRAFT Ranch Dressing
PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
KRAFT KITCHENS TIPS
Serving Suggestion
Spice up your meal time with these kid-pleasing tacos. Serve with your favorite fresh fruit.
Substitute
Prepare as directed, substituting 2 cups shredded cooked chicken for the browned ground beef.
Categories: mexican, one_dish_meals, ground_turkey, ground_beef, kid_friendly
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, two taco bowls each
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 lb. extra lean ground beef
1 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup KRAFT Ranch Dressing
PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
KRAFT KITCHENS TIPS
Serving Suggestion
Spice up your meal time with these kid-pleasing tacos. Serve with your favorite fresh fruit.
Substitute
Prepare as directed, substituting 2 cups shredded cooked chicken for the browned ground beef.
Categories: mexican, one_dish_meals, ground_turkey, ground_beef, kid_friendly
Tuesday, September 05, 2006
Review: Tex-Mex Black Bean Dip
Tex-Mex Black Bean Dip
I made this Sunday night and tried it before it was spiced up. It was good (though not at ALL spicy), and I was glad I made it the night before because I think it's one of those dips that gets better when it sits overnight and all the flavors have time to meld together.
However, shortly thereafter I discovered that I can't eat this dip because it makes my stomach blow up like a balloon and become extremely uncomfortable. (I'd guess it's the onions...I have issues with onions sometimes :( )
So yeah, from there on out, I had to depend on my husband to let me know if it was edible. He said it needed Tabasco, so I gave it a few shakes (maybe a couple teaspoons worth?) The verdict from the family seemed to be that it was really good, but not all that spicy.
So if you want it spicy, either add more tabasco or some minced or dried hot peppers of some variety. Considering my two-year-old ate several helpings, I'd say two tablespoons of the hot sauce didn't do a whole lot. ;)
In short? Delicious, easy, great to take to a picnic/party and lends itself to being customized to suit various tastes.
Categories: recipe_reviews
I made this Sunday night and tried it before it was spiced up. It was good (though not at ALL spicy), and I was glad I made it the night before because I think it's one of those dips that gets better when it sits overnight and all the flavors have time to meld together.
However, shortly thereafter I discovered that I can't eat this dip because it makes my stomach blow up like a balloon and become extremely uncomfortable. (I'd guess it's the onions...I have issues with onions sometimes :( )
So yeah, from there on out, I had to depend on my husband to let me know if it was edible. He said it needed Tabasco, so I gave it a few shakes (maybe a couple teaspoons worth?) The verdict from the family seemed to be that it was really good, but not all that spicy.
So if you want it spicy, either add more tabasco or some minced or dried hot peppers of some variety. Considering my two-year-old ate several helpings, I'd say two tablespoons of the hot sauce didn't do a whole lot. ;)
In short? Delicious, easy, great to take to a picnic/party and lends itself to being customized to suit various tastes.
Categories: recipe_reviews
Sunday, September 03, 2006
Tex-Mex Black Bean Dip
I was searching for something new and interesting to take to the Labor Day picnic at my in-laws'. This got five stars on Cookinglight.com and the reviews are RAVING. I'm guessing I'll have to do some "kickin' it up a couple notches" to please this family of spice addicts, but I'll let you know how it is both before and after the spicing up. ;) I'm doubing the recipe, by the way... between my husband and my brother-in-law, if this is a hit, one batch will not be enough. The other brother-in-law isn't into the spicy stuff and will be munching on the plain old salsa I'm also bringing. Bleh.
Tex-Mex Black Bean Dip
1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash until chunky. Set aside.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.
Yield: 1 2/3 cups (serving size: 2 tablespoons)
NUTRITION PER SERVING
CALORIES 42(21% from fat); FAT 1g (sat 0.4g,mono 0.2g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 2mg; CALCIUM 30mg; SODIUM 136mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 6.2g
Categories: southwestern, appetizers
Tex-Mex Black Bean Dip
1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash until chunky. Set aside.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.
Yield: 1 2/3 cups (serving size: 2 tablespoons)
NUTRITION PER SERVING
CALORIES 42(21% from fat); FAT 1g (sat 0.4g,mono 0.2g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 2mg; CALCIUM 30mg; SODIUM 136mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 6.2g
Categories: southwestern, appetizers
Review: Balsamic Rosemary Chicken
Tried this last night. It came together quickly, and smelled really good. I liked it quite a bit. The hubby? Not so much. It's not that he didn't think I made it well (the chicken was juicy, and the seasonings were sopt-on) but he dubbed it the perfect dish to serve company when they come over - the bland kind of company. Seems that I've spoiled him and now every dish I make must have at least a moderate level of spice and heat to it. This? Did not. I can't really think of a way of kicking it up a notch without covering the delicate rosemary balsamic flavor.
So, this one will probably not be in the regular rotation around here, unless we've got company over that doesn't like spicy food as much as we do. Sigh.
Categories: recipe_reviews
So, this one will probably not be in the regular rotation around here, unless we've got company over that doesn't like spicy food as much as we do. Sigh.
Categories: recipe_reviews
