Month: June 2024

Quick Microwave Chicken Cordon Bleu Casserole
This chicken Cordon Bleu casserole is cooked in the microwave and uses shortcut ingredients like canned chicken and cream of chicken soup to cut down on time.

Fill a large pot with lightly salted water and bring to a rapid boil.

Add egg noodles and cook at a boil until tender yet firm to the bite 7 to 9 minutes.

Drain.

Combine drained noodles chicken ham and Swiss cheese in a large mixing bowl; mix until well combined.

Stir together cream of chicken soup milk and sour cream in a separate bowl until smooth.

Pour sauce over noodles and mix until sauce is well distributed.

Transfer mixture to a large microwave-safe casserole dish.

Place butter in a microwave-safe bowl.

Cook on high until melted about 30 to 45 seconds.

Add bread crumbs and Parmesan cheese.

Mix until well blended and crumbly and sprinkle on top of casserole.

Mini Lobster Pot Pies
A special dinner for two would be made up of Chef John’s miniature lobster pot pies, which have a buttery puff pastry crust on top.

Cut lobster shell down the middle crack it open and pull out the meat.

Cut the shell into 1-inch pieces and set aside.

Cut the meat into ½-inch pieces checking carefully and removing any veins or missed pieces of shell.

Transfer the meat to a plate and keep in the refrigerator until needed.

Melt 1 tablespoon butter in a saucepan over medium heat.

Add lobster shells and cook stirring often until they turn brick red 3 to 4 minutes.

Stir in sherry and clam juice and reduce heat to low.

Simmer gently to steep lobster shells 15 to 20 minutes; making sure the liquid does not reduce.

Remove from the heat and pour broth through a strainer to remove shells.

Low-Sodium Ground Turkey Meatloaf
This recipe for low-sodium ground turkey meatloaf offers a tasty weeknight meal that is flavorful and rich in texture.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Use aluminum foil to cover a baking sheet.

In a mixing bowl, combine the turkey, onion, carrots, bell pepper, crackers, milk seasoning blend, and pepper.

Use your hands to gently blend everything together.

Place the dough on the prepared pan after molding into a loaf shape.

Bake in the heated oven until a center-inserted instant-read thermometer registers at least 165 degrees F.

(74 degrees C) A 40-45 minute period

Pepperoni Stromboli
Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.

Preheat oven to 350 degrees F (175 degrees C).

Punch dough down.

On a lightly floured surface roll each loaf into 20×8 inch rectangle.

Place one rectangle on a greased baking sheet.

Spread spaghetti sauce in an 18×4 inch strip down the center.

Sprinkle with oregano pepperoni and mozzarella cheese.

Fold long sides of dough up toward filling; set aside.

Cut the remaining rectangle into three strips.

Loosely braid strips; pinch ends to seal.

Place bread on top of the cheese; pinch braid to dough to seal.

Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes or until golden brown.

Delicious BBQ Sauce
When you run out of barbecue sauce, combine some ketchup, tamari sauce, dry mustard, and white pepper for a quick fix.

In a bowl, combine the ketchup, tamari, mustard, and white pepper.

Pan-Grilled Tilapia with Lemon and Red Onion
Tilapia is seasoned with fresh lemon juice and pan-grilled with red onion for a quick and easy light lunch, great paired with a Greek salad.

Tilapia should be topped with lemon juice and lightly seasoned with salt and black pepper.

In a nonstick skillet over medium heat, warm the olive oil.

In hot oil, melt 1/2 teaspoon of butter.

Add the minced garlic and onion, and cook and stir until the onion turns translucent, about 5 minutes.

Medium-low heat should be used.

To the sides of the skillet, push the onion mixture.

In the skillet, melt the final 1/2 teaspoon of butter.

In the middle of the skillet, put the tilapia, then top with the onion mixture.

Cook tilapia in covered skillet for 5 minutes or until it begins to turn golden.

To turn the tilapia, push the onion mixture to the sides once more.

About 5 more minutes of cooking time are needed until the second side is golden and easily flakes with a fork.

Heavenly Raspberry Dessert
Angel food cake chunks and raspberry cream are layered in this elegant yet straightforward trifle-style dessert.

Butter a 9-inch tube pan.

Break angel food cake into chunks; set aside.

Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly about 10 minutes.

Stir raspberries with syrup into gelatin.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.

Pour about 1/4 cup of raspberry mixture into prepared pan.

Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake.

Repeat layering with remaining ingredients ending with the raspberry mixture.

Chill in refrigerator until firm about 2 hours.

To remove from pan center a serving plate over tube pan; invert.

Asian Pear and Strawberry Smoothie
This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.

Blend the frozen Asian pears, strawberries, yogurt, milk, and sugar until smooth.

Apple and BBQ Sauce Baby Back Ribs
Baby back ribs are marinated in a mixture of applesauce and barbeque sauce, then cooked on the grill.

Mix the barbeque sauce and applesauce in bowl.

Place ribs on a large sheet of heavy duty aluminum foil and rub on all sides with the salt pepper cayenne pepper and garlic powder.

Pour sauce over ribs to coat.

Seal ribs in the foil.

Marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat.

Place ribs in foil on the grill grate and cook 1 hour.

Remove ribs from foil and place directly on the grill grate.

Continue cooking 30 minutes basting frequently with the sauce until ribs are done.

Mango Apricot Glaze
Dress up that package of chicken, fish, or pork chops with this tangy, fruity glaze before grilling or baking.

Rice vinegar and sugar should be heated in a pot until the sugar dissolves.

Cook for 10 minutes while stirring continuously over medium heat.

Add the mangoes, apricots, and ginger, and stir occasionally while cooking for an additional 10 minutes, or until the fruit is soft and breaking apart.

Add the honey and lime juice to the mixture after transferring it to a blender or food processor.

up until smooth.