Friday, October 1, 2010
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
2 tablespoons Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked chicken, cut into bite sized pieces
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 large egg
1 (7 oz.) package cornbread mix (i used marie callendars)
1/2 cup milk
3/4 cup crushed corn tortilla chips
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes
1. HEAT oven to 400°F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
2. HEAT olive oil in saute pan over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; simmer 5 minutes. (i just cooked the chicken with the veges and spices, then shredded it up right in the pan. much easier! it took about 15-20 minutes for the chicken to be done)
3. BEAT egg in large bowl. Add cornbread mix and milk; mix well. Place tortilla chips in greased 8x8 pan. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
4. BAKE 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes; drizzle with dressing.
Serving size: 6 servings
( i doubled the recipe, used a 9x13 pan and baked for 30-35 minutes. it was wonderful!)
Monday, February 22, 2010
- 2 cups spaghetti sauce
- 1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
- Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted. Yield: 4-6 servings.
Tuesday, February 2, 2010
Thursday, January 28, 2010
1 jar (6 ½ oz.) marinated Artichoke hearts
1/3 cup sliced deli hard salami, chopped
1/3 cup red bell pepper, chopped
1/2 cup pitted ripe olives, sliced
2 garlic cloves, pressed
1/4 cup butter or margarine, melted (use butter & I end up using about 1/2 of a cup)
4 ounces fresh Parmesan cheese, grated (about 1 cup)
2 packages (11.3 ounces each) refrigerated dinner rolls
Preheat oven to 375.
Place Artichokes on paper towel and pat dry.
Dice the artichokes, salami and red bell pepper (place in a 1-QT. bowl)
Add the sliced olives and pressed garlic.
Mix all the ingredients lightly and set aside.
Melt the butter.
Separate the dinner rolls and cut each into quarters using kitchen shears.
Dip 16 quartered dinner roll pieces in melted butter, then dip or roll in grated parmesan. (I do them one at a time)
Arrange evenly in a Stoneware Fluted pan (or bundt cake pan)
Sprinkle 1/2 cup of mixture.
Repeat this twice
Dip remaining 16 dough pieces in butter and parm and place over the last layer of mixture.
Sprinkle with any leftover Parmesan
Bake 27-30 minutes or until deep golden brown. (note: both times I've made this, the bread hasn't been fully cooked in the middle of the dish... maybe 5-10 minutes longer? just watch it closely)
Cool 5 minutes – loosen edges of bread from the side and center of pan
Then carefully invert onto a Nonstick Cooling rack or plate.
I took a pic after assembling, before baking: