Recipe of the Month

Oct 19, 2012

Chicken-and-Three-Bean Chili Verde

Yield: Makes 12 cups
Total: 45 Minutes

Ingredients

• 14 fresh tomatillos (about 3 lb.), husks removed
• 3 garlic cloves, minced
• 1 extra-large chicken bouillon cube
• 1 large onion, chopped
• 3 poblano peppers, seeded and chopped
• 2 tablespoons olive oil
• 1 (16-oz.) package frozen whole kernel white corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups chopped cooked chicken
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can navy beans, drained and rinsed
• 1 (15-oz.) can small kidney beans, drained and rinsed
• 2 cups crushed tortilla chips
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons fresh lime juice
• 2 teaspoons salt
• 1/2 teaspoon pepper

Toppings: avocado slices, shredded Jack cheese, fresh cilantro sprigs

Preparation

1. Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
2. Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.
3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
4. Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in tortilla chips and next 4 ingredients; cook 5 minutes or until tortilla chips are soft. Serve with desired toppings.

Southern Living-October 2012

Recipe of the Month

Sep 24, 2012

Chicken and Spinach Pasta Bake

• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage ‘n’ Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Southern Living Magazine

Recipe of the Month

Aug 21, 2012

Potato Salad-Stuffed Spuds with Smoked Chicken

Ingredients

Vegetable cooking spray

Preparation

Preheat oven to 400°. Coat baking potatoes with vegetable cooking spray; pierce potatoes several times with a fork. Bake 1 hour or until tender. Remove from oven, and cool slightly (about 10 minutes). Cut off top one-third of each potato, and reserve for another use. Carefully scoop out pulp into a bowl, leaving 1/4-inch-thick shells intact. Stir together sour cream, vinegar, minced garlic, coarsely ground pepper, spicy brown mustard, salt, sugar, and hot sauce. Stir pimiento, 3/4 cup sour cream mixture, chopped pickles, and green onions into potato pulp in bowl. Reserve remaining sour cream mixture. Spoon potato mixture into potato shells; cover and chill 1 to 24 hours. Divide chicken, cooked and crumbled bacon, and shredded cheese; top each with reserved sour cream mixture.

Southern Living Magazine July 2012

Recipe of the Month

Jul 23, 2012

Grilled Shrimp and Smoky Grilled-Corn Grits

Makes 4 to 6 servings

Ingredients

2 ears fresh corn
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup (4 oz.) shredded Cheddar cheese
2 teaspoons minced canned chipotle pepper in adobo sauce
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
1/2 teaspoon freshly ground pepper
1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
16 (6-inch) metal skewers
1 pt. grape tomatoes
1/2 (8-oz.) package fresh mushrooms, quartered
1 small green bell pepper, cut into 1-inch pieces
1/3 cup chopped fresh cilantro

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

Southern Living – June 2012

Recipe of the Month

Jun 18, 2012

Brown Sugar Pork Chops with Peach Barbecue Sauce

Yield: Makes 4 servings
Total: 1 Hour, 10 Minutes
Hands On: 35 Minutes

Ingredients

• 3/4 cup firmly packed dark brown sugar
• 1/4 cup kosher salt
• 2 cups boiling water
• 3 cups ice cubes
• 4 bone-in pork loin chops (about 2 lb.)
• 1 medium-size sweet onion, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 1/2 cups ketchup
• 1/2 cup peach preserves or jam
• 2 large peaches (about 1 lb.), peeled and cut into 3/4-inch chunks
• 2 tablespoons apple cider vinegar
• Kosher salt and freshly ground pepper to taste
• Garnish: fresh oregano sprigs

Preparation

1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
2. Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves, and peaches. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
3. Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels.
4. Preheat grill to 350° to 400° (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper.
5. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145°, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand 5 minutes before serving. Serve with reserved peach mixture.

Southern Living-June 2012

Recipe of the Month

May 16, 2012

Tortellini and Tomato Salad

Ingredients

• 2 (9oz) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

Preparation

1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Southern Living Magazine-July 2011