Wednesday, January 28, 2009

SuperBowl Food...

Chicken Chili Cheese Cups
  • 2 eggs
  • ½ c. heavy whipping cream
  • ¼ t. salt
  • 1/8 t. pepper
  • 1 c. cooked chicken, finely diced
  • 1 (4oz) can diced green chilies
  • 2 T. finely chopped cilantro
  • ½ c. shredded Monterey Jack
  • 30 mini phyllo (quiche) shells

Heat the oven to 350. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simple reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Tailgate Baked Beans
  • ½ to 1 lb ground beef
  • ¾ lb bacon, cut in pieces
  • 1 c. chopped onion
  • 2 (20oz) cans pork and beans, drained
  • 1 (16oz) can kidney beans, drained
  • 1 (16 oz) buttered lima beans
  • 1 c. catsup
  • ¼ c. brown sugar
  • 3 T. white vinegar
  • 1 t. salt
  • Black pepper to taste
  • 1 T. liquid smoke (optional)

Brown ground beef, bacon, and onion. Drain. Pour into baking dish or slow-cooker pot. Stir in remaining ingredients. Cook in baking dish in oven set at 325 degrees for 1 ½ hours, or in electric slow-cooker pot set on low for 4 to 6 hours. Makes 8 servings.

Mexican Cheese Fondue
  • 3 T. butter
  • 3 T. flour
  • 1/8 t. garlic powder
  • 2/3 c. half-and-half
  • ½ c. chicken broth, plus more to thin the sauce if needed
  • 1 ¼ c. shredded Monterey Jack (about 5 ounces)
  • 3 T. mild salsa
  • French bread
  • Corn bread cubes
  • Celery and carrot sticks
  • Jicama slices
  • Mushrooms
  • Red and yellow bell pepper strips
  • Blanched broccoli and cauliflower

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low. Gradually add the cheese, stirring until it is melted. Stir in the salsa. Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.

Butterfinger "Fumble" Cupcakes
  • 1 white cake mix
  • 3 bananas, mashed
  • ¼ cup sour cream
  • 3 egg whites
  • 1/3 cup oil
  • 1 cup water
  • 1 (8 oz.) container whipped topping
  • 1 large Butterfinger candy bar, crushed

In a large bowl, combine cake mix, bananas, sour cream, egg whites, oil and water. Mix with a hand mixer for 2 minutes or until smooth. Pour batter into muffin cups and bake according to package directions. Cool completely. When ready to serve, remove from refrigerator. Meanwhile in a small bowl, combine whipped topping and crushed candy bar. Frost cupcakes and serve immediately. (The frosting doesn't sit well, so only prepare immediately before serving.)

Boneless Buffalo Wings
  • 3 tablespoons nonfat buttermilk
  • 3 tablespoons hot pepper sauce such as Frank's Red Hot, divided
  • 3 tablespoons distilled white vinegar divided
  • 2 pounds chicken tenders
  • 6 tablespoons whole-wheat flour
  • 6 tablespoons cornmeal
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons canola oil divided
  • 2 cups peeled carrot sticks
  • 2 cups celery sticks

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

1. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

2. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery.

The chicken can marinate (Step 1) for up to 1 hour.

Key Lime Pie Fruit Dip
  • 1 Key lime pie yogurt
  • 1 Regular size bottle of whipped marshmallow
  • 1 8oz. Whipped cream cheese
  • Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Wednesday, January 21, 2009

Recipes with Cereal on Sale at Macey's this week

There is a HUGE cereal sale at Macey's grocery store this week (in Utah). Below is a view clip from KSL-TV's Studio 5 show where I talk about the sale items, and then show the recipes that are listed below!

Granola Bars - (A family favorite!!)
  • ¼ cup butter, no substitutions
  • ¼ cup vegetable oil
  • 8 ½ cups mini marshmallows
  • ¼ cup honey
  • ¼ cup peanut butter, generic brands not recommended (**sale** Skippy $2.17)
  • 5 cups old-fashioned oats (**sale** 2/$6 see ad for additional savings)
  • 5 cups crisp rice cereal (**sale** WF $2.69/bag)
  • 1 cup graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup crushed dry roasted peanuts (**sale** 12 oz. jar $2.19)
  • ½ cup mini chocolate chips

In a large bowl, combine the oats, rice cereal, cracker crumbs, coconut and dry roasted peanuts. Meanwhile, in a large saucepan combine the butter, oil and marshmallows. Cook and stir over low heat until melted and smooth. Remove from heat and stir in honey and peanut butter. Pour hot mixture over dry ingredients and stir to combine well. Press into a greased 15x10x1 inch pan. Quickly press in chocolate chips on top of granola bars. Cool completely. When cooled, cut into desired sized bars. Wrap individual bars in cellophane. Makes about 2 dozen.

Italian Snack Mix
  • 6 cups Quaker Toasted Oatmeal Squares (**sale** 5/$7.00 with in-ad coupon)
  • 1 ½ cups mini pretzels (**sale** WF 12-15 oz. $1.25)
  • 1 ½ cups Cheetos
  • ½ cup butter, melted
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon onion salt
  • ½ teaspoon Italian seasoning (optional)

Preheat oven to 275 degrees. In large bowl, combine cereal, pretzels, and Cheetos. Combine the butter, cheese and seasonings in a small bowl. Pour over cereal mixture and stir to coat. Spread to an ungreased 15x10x1 inch pan. Bake for 30 minutes, stirring every 10 minutes. Cool and store in am airtight container.

Indoor S'Mores
  • 5 cups miniature marshmallows
  • 1/3 cup corn syrup
  • 6 tablespoons butter
  • 2 cups milk chocolate chips, divided
  • 1 teaspoon vanilla
  • 6 cups Golden Grahams cereal (**sale** 10/$15.00 with in-ad coupon)
  • 1 cup miniature marshmallows
  • 1/2 cup semisweet chocolate chips

In a large heavy saucepan over low heat, melt marshmallows, corn syrup, butter, and 1 ½ cups of the chocolate chips, stirring constantly. Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup marshmallows, 1/2 cup milk chocolate chips, and the semisweet chips and press into a greased 9" x 13" pan. Cut into bars when cool. Makes 36 bars.

Peanut Butter Chocolate Bars
  • 1 cup sugar (**sale** 25 lb. bag $9.99)
  • 1 cup light corn syrup
  • 6 cups crispy rice cereal (**sale** $2.69/bag)
  • 1 cup peanut butter (**sale** Garden Club 18 oz. $1.49)
  • 2 cups semi-sweet chocolate chips, melted

In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from heat and stir in crispy rice cereal. Spread into a greased 13x9 inch pan and press down gently. Spread melted chocolate over the top of the bars and chill. Makes 1 ½ - 2 dozen.

Game Night Snack Mix
  • 3 cups Honey Nut Chex (**sale** 10/$15.00 with in-ad coupon)
  • 1 ½ cups honey roasted peanuts (**sale** 12 oz. jar $2.19)
  • 1 cup chewy fruit snacks (**sale** 10/$15.00 with in-ad coupon)
  • 1 cup raisins
  • 1 cup bite-size licorice

Combine all ingredients in a large bowl. Gently stir to combine. Enjoy!! Makes 7 ½ cups.

Wednesday, January 14, 2009

Tortellini Soup

Video Courtesy of

  • 1 lb pork sausage or Italian
  • 1 onion
  • 4 cans Campbell beef broth
  • 1 green pepper
  • 2 large carrots, sliced
  • 1 clove of garlic
  • 2 zucchinis
  • 1 bag frozen cheese tortellini
  • 1 can spaghetti sauce
  • Parmesan cheese
  • parsley
  • salt
  • pepper
  • basil

Brown the sausage in the bottom of the pot you are going to use for the soup. Drain and set aside. Cook tortellini and set aside. Cook everything at a slow boil beside tortellini and sausage. Add sausage and tortellini once everything has come to boil. Only put tortellini in right before serving, it can soak up liquid and loose shape. Serve with freshly grated parmesan cheese.

Thursday, January 8, 2009

Caribbean Style Pork Kabobs with Couscous Salad

  • 3 boneless pork chops, cut into 3/4-inch cubes
  • 1 tablespoon Caribbean-style rub*
  • 1 10-oz. package couscous
  • 2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 4 green onions, sliced
  • 2 oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 tablespoons olive oil
  • 2 tablespoon orange juice
  • Zest of 1 orange
  • 1 1/2 teaspoons brown sugar
  • Salt and pepper, to taste
  • 2 tablespoons chopped pecans
  • Warm Bread

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans. Serve with warm bread if desired.

*Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Below is a video clip from KSL-TV's Studio 5 show, where I made this recipe on the air this week. The first part of the video is me discussing items on sale at Macey's Grocery store, but then it goes into the cooking of this meal. Enjoy!

Light "Fried" Chicken Salad

  • 1/4 cup dry breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 chicken breasts, cut into thin strips
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • 1 (15-ounce) can whole baby beets, drained and halved
  • 1/2 cup fat-free honey-Dijon mustard salad dressing
  • 1/2 cup (2 ounces) crumbled blue cheese

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl. Cover and marinate in refrigerator 30 minutes. Drain chicken from buttermilk. Dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet and cook 3 minutes on each side or until done. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Feta, Basil and Tomato Sandwiches with Potato Soup

  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup fat-free mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 8 (1 1/2-ounce) slices firm white bread, toasted
  • 8 (1/4-inch-thick) slices tomato
  • 2 medium potatoes, peeled and diced
  • 2 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk

Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.

Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes into flour mixture and heat through.