Friday, August 20, 2010
From 1997 Southern Living Annual Recipes
OH MY! This dish was amazing!
It had tons of flavor, and it was a cinch to put together. You can adjust the seasonings for your taste, but I went for the higher suggestion of Creole seasoning and hot sauce, and it brought me right to New Orleans.
There were so many great reviews for this recipe on SL's site, which is always a seller...but I'm glad I read them, because many suggested bringing the mixture to a boil before putting it in the oven to ensure that the rice cooks enough. It cooked perfectly!
It was absolutely delicious...a great recipe for entertaining, because it feeds a crowd and it's low-maintenance. This one's definitely going in the rotation.
1 large onion, diced
1 large green bell pepper, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
2 to 3 teaspoons hot sauce
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes.
Thursday, August 19, 2010
From 2003 Southern Living Annual Recipes
This was the winner of the May "What Should I Cook?" poll...and, wise choice, readers. It was delectable.
The quiche was light and fluffy, thanks to the ricotta. Don't be alarmed by the chiles for a gathering...it's mild enough for a crowd (and for brunch/breakfast). I wanted a little bit more of a kick, so I added pickled jalapeno slices to mine...perfect.
2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese With Peppers
2 cups milk
1 cup BISQUICK Original All-Purpose Baking Mix
4 large eggs, lightly beaten
1 cup Ricotta cheese
Preheat oven to 350°. Coat a 12- x 8- x 2-inch baking dish with cooking spray. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; spoon mixture evenly over chiles and cheeses in baking dish.
Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Friday, August 6, 2010
From 2008 Southern Living Annual Recipes
When I saw this recipe, I was intrigued by the idea of adding vegetables to a traditional taco mix...and it totally worked. The zucchini and squash gave the dish great texture. The lime juice squeezed over the top at the end added a bright, fresh, citrus flavor.
I was going to serve these with a side of brown rice, but I ended up adding the cooked rice right into the beef-vegetable mix and serving it all together in lettuce leaves.
This was a delicious dinner...and it also made for a yummy cold dip with corn chips the next day!
1 small zucchini, diced
1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco seasoning
1 (8-oz.) can tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves
Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.
Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.
Serve meat mixture in romaine lettuce leaves with desired toppings.