Recipes

Note: my own recipes will be added in the Home page within posts.
Recipes in this page are not my own, they are from the following sites:
http://www.eatbetteramerica.com & http://www.foodnetwork.com & http://www.nigella.com & http://www.pillsbury.com

Enjoy

French Onion Soup

Ingredients

• 6 medium onions, halved, sliced
• 3 tbsp oil
• 1/2 tsp granulated sugar
• 2 tbsp flour
• 8 cups beef broth
• 1 bay leaf
• 1/4 tsp dried basil.
• 1/4 tsp nutmeg.
• Salt and pepper to taste.
• 8, 1 inch slices of French bread.
• 4 oz chilled mozzarella cheese, grated.
• 1/2 cup feta cheese.
• 1/4 cup grated parmesan cheese.

Method

• Heat oil in saucepan and stir in onions. Caramelize, uncovered on low heat for 25 minutes until golden brown. Stir in sugar and flour and cook for 2 minutes.
• Put broth in other saucepan, add bay leaf, basil. nutmeg, salt and pepper. Simmer for 20 minutes, covered.
• Add the onion mixture in broth and stir.Dry bread in oven at 325 F for about 15 minutes.
• Pour soup into individual ovenproof bowls. Top each with bread slice. Sprinkle with cheeses. Bake at 350 F about 15 minutes, then lightly broil to brown cheese, garnish with basil.

Easy Chicken with Rice

 

INGREDIENTS
1 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of chicken with herbs soup
1 1/2 cups water
5 bone-in chicken breast halves with skin
2    tablespoons butter or margarine, melted
1    teaspoon paprika
DIRECTIONS
1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
2. Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
3. Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
 

 Apricot Salsa Grilled Chicken Salad

 

Prep Time:40 min

Start to Finish:40 min

makes:2 servings

Ingredients

Apricot Salsa
1/3	cup orange juice
1/4	cup chopped dried apricots
1	tablespoon apricot preserves
1	teaspoon olive or vegetable oil
1/3	cup chopped red bell pepper
1	tablespoon chopped fresh cilantro
1	medium green onion, sliced (1 tablespoon)
1/2	teaspoon grated orange peel
Salad
2	boneless skinless chicken breasts (5 oz each)
1/4	teaspoon garlic salt
3	cups bite-size pieces mixed salad greens

1.	Directions Reserve 1 tablespoon of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling. Reduce heat; simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 1 tablespoon orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients; set aside.
2.	Heat gas or charcoal grill. Sprinkle chicken with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
3.	Divide salad greens between 2 plates. Top with chicken and salsa.
Cover and grill over medium-low heat. Mexican Pasta Skillet Prep Time:30 min Start to Finish:30 min makes:6 servings (about 1 1/3 cups each) 1    lb extra-lean (at least 93%) ground beef 1    jar (16 oz) organic mild salsa 1    cup organic tomato sauce (from 15-oz can) 1 1/2    cups water 2    cups uncooked regular or multigrain elbow macaroni 1    cup frozen corn 1/2    cup shredded reduced-fat sharp Cheddar cheese (2 oz) 1.    In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2.    Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender. 3.    Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.  Mini Chocolate Cheesecakes Prep Time:20 min Start to Finish:2 hr 25 min makes:12 servings Cheesecakes 12 foil baking cups 12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup) 12 oz 1/3-less-fat cream cheese, softened 2/3 cup sugar 2 teaspoons vanilla 1/4 cup unsweetened baking cocoa 1 whole egg 1 egg white 1 oz bittersweet or semisweet baking chocolate, melted Topping 1/3 cup fat-free hot fudge topping Fresh raspberries, if desired 1. Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup. 2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups. 3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled. 4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator. Zesty Chicken with Corn Salsa  Prep Time:15 min Start to Finish:30 min makes:4 servings 2    teaspoons chili powder 2    teaspoons brown sugar 1    teaspoon ground cumin 4    boneless skinless chicken breasts (about 1 1/4 lb) 2    tablespoons olive oil 1    can (7 oz) whole kernel sweet corn, drained 1/2    small red bell pepper, chopped 1/2    small cucumber, seeded and chopped 1/2    cup red kidney beans, rinsed and drained 3    tablespoons lime juice 1/4    teaspoon salt 1.    In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture. 2.    In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160°F and juices run clear. 3.    Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt. 4.    Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.

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