Beefy Spanish Rice

"Beefy Spanish Rice" is a hearty dish for an everyday family meal, and it's a snap to prepare and cook.

Ingredients

1 pound ground beef
2 teaspoon chili powder
1 teaspoon paprika powder 
1 teaspoon garlic powder
1 cup onion, chopped
1 medium red pepper; chopped
2 cups cooked rice
1 cup shredded cheddar cheese
Sea Salt and black pepper to taste

Directions

Brown beef in a large non-stick skillet, drain off drippings.

Add chili, paprika, garlic, onion, red pepper, salt, and pepper.

Stir well  and cook until onions and peppers are done.

Stir in rice.

Sprinkle with cheese and cover.

Cook on low heat for 8 minutes.

Chicken Enchilada Soup

"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.

Ingredients

1 cup chicken broth

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained

1 (4 oz) can diced green chilies

1 (10 oz) can enchilada sauce (mild, medium or hot)

1 (14.5 oz) can petite diced tomatoes

1 medium yellow onion, diced

1 tsp cumin

1 teaspoon chili powder

1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)

1 (16 oz) can refried beans

1/2 teaspoon Sea Salt 

1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

Directions

Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.

Turkey and Sausage Jambalaya

Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

3 cups skinless, boneless leftover turkey, chuncked

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.

Remove leftover turkey and set aside.

Using the same skillet saute onion, green pepper and garlic until tender.

Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice.

Add shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

Chili's Bold & Spicy Monterey Chicken

Try this version of Chili's Monterey Chicken is bold and spicy as-well-as delicious and flavorful.

Ingredients

4 boneless skinless chicken breasts

2 Tablespoons Kraft Bold & Spicy barbecue sauce

4 slices crisp bacon

1/2 cup Monterey Jack

1/2 cup cheddar cheese 

1 fresh tomato, chopped fresh chives

Directions

Pound chicken breasts until somewhat flattened, season with salt and pepper.

Spray cooking spray in a nonstick skillet.

Cook chicken breasts for 6-8 minutes on one side. 

Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.

Remove chicken from skillet and place in a casserole dish or baking pan.

In a bowl add Monterey jack and cheddar cheese, mix together.

Top chicken breasts with barbecue sauce, bacon, and cheese.

Broil chicken breasts in oven until cheese is melted.

Sprinkle with a small amount of fresh chopped tomatoes and chives. 

Serve with our Herbs Potatoes

Chicken Lasagna with Mushrooms

"Chicken Lasagna with Mushrooms" is fabulous and easy to make! Your friends and family will keep going back for more.

Ingredients

5 Tablespoons extra-virgin olive oil
2 medium onions, finely diced
1 stalks celery, finely diced
1 lb. fresh mushrooms trimmed, washed, and roughly chopped
½ pound spinach leaves, stems removed, washed
4 Tablespoons butter, plus extra to grease pan
2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
1 cup dry white wine
½ cup all-purpose flour
1 cup heavy cream
3 cups milk
1/4 bunch Italian parsley leaves, roughly chopped
Freshly grated nutmeg to taste
16 dried lasagna noodles
1 lb. fresh mozzarella cheese, cut into small dice
1 cup grated Parmesan
Sea salt and freshly ground white pepper

Directions

In a large stockpot, heat 3 Tablespoons of the olive oil over medium-low heat. 

Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. 

Increase heat to medium high, and add mushrooms. 

Cook, stirring, for 5 minutes, then add the spinach with a sprinkle of salt and pepper. 

Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.

Add the butter to the same pot, and adjust the heat to medium. 

Season the chicken on all sides with salt and pepper, and add to the melted butter. 

Cook, stirring, until the chicken is almost cooked through but not browned, about 8 minutes. 

Add the wine and simmer until almost completely reduced. 

Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. 

Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). 

Simmer for 6 minutes, stirring constantly, allowing the liquid to thicken. 

With a spoon or ladle, reserve 1 cup of liquid. 

Remove the pot from the heat, and add the cooked vegetables and mushrooms. 

Add the chopped parsley. 

Season with nutmeg, salt, and pepper to taste.

To Assemble the Lasagna:

Bring a large pot of salted water to a boil and cook the noodles for about 8-10 minutes; they should be not quite cooked through (al dente). 

Strain the noodles in a colander, and rinse in cold water. 

Drain, then toss noodles with 2 Tablespoons of olive oil to prevent sticking. 

Center a rack in the oven and preheat it to 350°F. 

Butter a 9" x 13" baking pan. 

Place a layer of 4 noodles on the bottom, overlapping them slightly. 

Top with one third of the chicken mixture, then one third of the diced  fresh mozzarella cheese. 

Repeat layering twice, finishing with a layer of noodles. 

Spread the reserved sauce on the noodles and then sprinkle with Parmesan. 

(At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) 

Cover with aluminum foil or a lid and bake for 30 minutes. 

Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas  transforms your chicken into a juicier, more delicious meal everyone will enjoy.

INGREDIENTS 

8 ounce package fettuccine pasta or wide egg noodles

1 10-ounce package frozen baby peas

1 14½ ounce can Italian-Style stewed tomatoes

1 pound skinless, boneless chicken breasts

1 small onion, cut into wedges

1/4 teaspoon ground black pepper

1 Tablespoon olive oil

1/2 cup chicken broth

1/2 cup heavy cream

1/4 cup white dry cooking wine

1/4 teaspoon sea salt

Shredded Parmesan cheese

DIRECTIONS

Cook pasta according to package directions, adding peas to water with the pasta.

Drain pasta and peas, return to saucepan.

Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 

Set tomatoes aside.

Rinse chicken, cut into bite-size pieces.

In a large skillet brown chicken.

Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.

Reduce heat, and pour blended tomatoes and chicken broth in the skillet. 

Simmer about 6 to 8 minutes or until liquid is reduced by half.

Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.

Pour sauce over pasta mixture and mix gently to coat. 

Dish servings into bowls and sprinkle with Parmesan cheese.

Cajun Baked Fish

Cajun Baked Fish, spicy and simple, with no extras and it is PERFECT!

Ingredients

2 pounds fish, your choice
1/2 white cooking wine
1 (8 oz.) can diced tomatoes; drained
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh basil; chopped
Our Cajun Seasoning

Directions

Pat dry the fish with a paper towel.

Rub both sides with oil and sprinkle with Cajun Seasoning.

Put fish in greased 2-quart casserole dish.

Sprinkle on top diced tomatoes.

Pour in white cooking wine.

Cover. 

Bake at 350 degrees F for 30 minutes, or just until fish flakes easily.

Sprinkle with fresh chopped basil.

Remove and serve.

Baked Crispy Chicken

"Baked Crispy Chicken" is has lots of flavor and lots of crunch from the corn flakes, you won’t miss the deep frying.

Ingredients

1 chicken, cut into pieces

1 cup unsweetened cornflakes, crumbs 

1/2 teaspoon ground pepper

1 teaspoon sea salt

1/2 cup cream

Directions

Preheat oven to 350 F.

Combine the crumbs, sea salt and pepper in a large bowl.

Place cream into a shallow bowl.

Dip the chicken in the cream.  

Then roll in seasoned crumbs.

Place chicken skin side up, in a baking dish.

Bake uncovered for 1 hour, or until cooked through.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked Crispy Cheddar Chicken.

by: Erin P.

Ingredients

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons sea salt
1/8 teaspoon black pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 teaspoon dried garlic powder

Sauce 

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Directions

Crush crackers.  

If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. 

Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. 

Dip each piece of chicken into the milk and then the cheese. 

Press the cheese into the chicken with your fingers. 

Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 

Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

Sauce

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. 

Stir it over medium high heat until the sauce is nice and hot. 

Serve over the chicken.

Amaretto Bundt Cake

The warm toasty flavor of almonds, reminiscent of the classic Italian recipe. A creamy, nutty splash brings a taste of Tuscany home. Stir up a moment of sweet inspiration and make an International Delight Amaretto Bundt Cake.

Ingredients

1 1/2 cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
3/4 cup (6 oz.) International Delight Amaretto
3 1/4 cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold International Delight Amaretto

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Amaretto; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.