2 pounds bacon, diced 9 cups converted Louisiana white rice
3 pounds Andouille sausage, diced 2 teaspoons dried thyme
1/2 cup lard 2 dried bay leaves
2 pounds fresh pork sausage, removed from casings 3 tablespoons pimenton de La Vera or smoked paprika
8 skinless, boneless chicken thighs, roughly cut into 1-inch cubes 2 teaspoons cayenne pepper
Salt 1 tablespoon celery salt
Freshly ground black pepper 6 cups canned crushed tomatoes
6 large onions, diced 6 cups chicken stock
4 bell peppers, seeded and diced 5 pounds Louisiana white shrimp, or other wild American shrimp, peeled and deveined
10 stalks celery, diced 3 bunches green onions, chopped
12 cloves garlic, minced
Yield: 14 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: 60 min
Read More http://www.ivillage.com/shrimp-chicken-and-andouille-jambalaya/3-r-110880#ixzz1Kw0XhJrL
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Friday, 29 April 2011
Spicy Black Bean, Sausages & Rice, Burritoes
4 slices bacon, cut into 1-inch pieces 15-ounce can black beans, rinsed and drained
1 small yellow onion, diced 1 cup jarred tomatillo salsa
2 cloves garlic, minced Salt and ground black pepper, to taste
2 precooked spicy chicken sausages, cut into rounds 4 burrito-size flour tortillas
1 teaspoon smoked paprika 1⁄2 cup chopped fresh cilantro
1 cup long-grain white rice 1 cup shredded cheddar cheese
2 cups chicken broth 1⁄2 cup sour cream
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsTotal: 30 min (Quick) Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat. Add the onion, garlic, sausages, and smoked paprika. Sauté for 3 minutes.
2 Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.
3 Remove the saucepan from the heat and let cool for 5 minutes. Mix in the salsa, then season with salt and pepper.
4 Microwave the tortillas for about 15 seconds to soften them. Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, cheddar cheese, and sour cream.
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1 small yellow onion, diced 1 cup jarred tomatillo salsa
2 cloves garlic, minced Salt and ground black pepper, to taste
2 precooked spicy chicken sausages, cut into rounds 4 burrito-size flour tortillas
1 teaspoon smoked paprika 1⁄2 cup chopped fresh cilantro
1 cup long-grain white rice 1 cup shredded cheddar cheese
2 cups chicken broth 1⁄2 cup sour cream
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsTotal: 30 min (Quick) Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat. Add the onion, garlic, sausages, and smoked paprika. Sauté for 3 minutes.
2 Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.
3 Remove the saucepan from the heat and let cool for 5 minutes. Mix in the salsa, then season with salt and pepper.
4 Microwave the tortillas for about 15 seconds to soften them. Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, cheddar cheese, and sour cream.
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Chicken & Broccoli Alfredo
Chicken and Broccoli Alfredo
iVillage member ambareen cooks up this Recipe of the Week winner. Serve with sliced tomatoes or a dark green salad for a full meal.
ambareen Pillsbury Quick & Easy Bake-Off
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iVillage member ambareen cooks up this Recipe of the Week winner. Serve with sliced tomatoes or a dark green salad for a full meal.
ambareen Pillsbury Quick & Easy Bake-Off
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Read More http://www.ivillage.com/chicken-and-broccoli-alfredo/3-r-60635#ixzz1KvvNyyeE
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Meat Loaf
Meat Loaf
Don't bake it in a pan. Form it into a loaf and set on a wire rack on a baking sheet so extra fat drips off
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Don't bake it in a pan. Form it into a loaf and set on a wire rack on a baking sheet so extra fat drips off
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Wednesday, 27 April 2011
Fig Chutney
Chutney de figuesProposée par ELLE à table
1 commentaire
| 1 avis4 sur 4 (sur 1 vote). ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Dessert
Nb de personnes : 4
Difficulté : Facile
Coût :Assez cher
Préparation : 30mn
Cuisson : 75mn
Temps total : 105mnINGRÉDIENTS
Pour 4 pots de 250 g :
1 kg de figues fraîches
1 pomme golden
60 g d'oignons blancs
150 g de raisins de Smyrne
5 dl de vinaigre de vin blanc
300 g de cassonade
1 c. à c. de 4-épices
1 c. à c. de gingembre frais râpé
1 pointe de Cayenne
1 c. à c. de sel fin
4-épices cassonade figues fraîches gingembre pointe de cayenne pomme raisin RECETTE
Chutney de figues
Lavez délicatement les figues. Ôtez le pédoncule. Coupez-les en quatre. Pelez la pomme, coupez-la en petits dés. Hachez les oignons. Trempez les raisins secs dans de l'eau tiède pendant 5 min.
Dans une casserole, mettez à fondre la cassonade avec le vinaigre de vin blanc. Ajoutez les figues, les dés de pomme, les oignons hachés, les raisins, le sel et les épices. Portez à ébullition. Baissez le feu et maintenez la cuisson en remuant souvent, pendant 1 h.
Mettez en pots et recouvrez d'une feuille de cellophane. Conservez-les dans un endroit sec.
LES ASTUCES ELLE À TABLECe chutney se sert avec des viandes blanches, c'est un régal avec la pintade. Ajout à votre carnet de recettes en cours ! Ajouter à mon carnet de recettes| Découvrez le site mobile ELLE à table Les recettes similaires à chutney de figues
Flan coco
Soufflé au Grand Marnier
Far breton
Compote de pommes aux épices
tarte feuilletée aux pommes
Tarte aux fraises sans cuisson
Glace au caramel au beurre salé du QuinzeLes thèmes similaires à chutney de figues
Cuisine du terroir-Recettes en amoureux-Recettes aux fruits-Recettes de goûter-Recettes aux fruits-Repas de famille-Cuisine entre copinesAnnonces Google
Huile d'olive Olives AOP
www.huilevierge.chhuile d'olive extra-vierge olives Vente directe, idées cadeaux, prix
Tout Pour La Gastronomie
www.Gastropolis24.fr/GastronomieEquipez Vos Cuisines Sans Vous Ruiner. Equipement Professionnel
Cassoulet Castelnaudary
www.cassoulet.comTraditionnel en cassole et conserve Foie gras oie canard confits paté
1(1 avis)Connectez-vous en cliquant ici pour laisser un commentaire avec votre pseudo. Si vous n´êtes pas identifié, votre commentaire apparaîtra en ANONYME. Saisissez votre texte ici Votez pour cette recette:
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Anonyme - | Le 26 Septembre 2010 à 13h29
Excellent on se croierait dans un pub à Londres...
signaler un abus Il n´y a pas d´avis avec cette note
Il n´y a pas d´avis avec cette note
Il n´y a pas d´avis avec cette note
Anonyme | Le 26 Septembre 2010 à 13h29
Excellent on se croierait dans un pub à Londres...
signaler un abus Vins de la semaine
Domaine d’Alzipratu Cuvée Fiumeseccu 2006Couleur : RoséMillésime : 2006Voir la fiche vin + Idée menus régime Cuisine monde Idée menu pour diner Cuisson filet mignon four Recette coeur framboise Recette pour paque Financier recette Idées recettes apéro Sauce au paprika Recettes menus enfants Crepes Confiture Recettes à base de pommes fruits Arome de rose Recette mousseline asperge Recettes pour le brunch Recettes de soupes froides Recettes d'agneau Recettes à base de ciboulette Cake pruneaux lardons Recette ravioles au foie gras Recette de biscuits feuilletés Menus acide base Recette sardine au four Cochon roti Tarte aux pommes Pate ravioli Cuisine papillote Recettes dans un wok Recette entre copines Creme renversee Fish & chips recette Recette boeuf mijotée Menus repas du soir Recettes hibiscus Ricotta recette Cuisiner du jarret de boeuf Bouchée à la reine + brie recette Recettes salees de christophe felder Tartines salées
INFOS DU JOURAilleurs sur le web Casting ELLE : les 60 premières gagnantes ! Blake Lively passe au roux 27/04 - Thor : j’y vais ? j’y vais pas ? 10 commentaires 27/04 - « Il faudrait éduquer sans violence », Emmanuelle Piet, médecin à la PMI 35 commentaires 27/04 - Mariage de Kate et William : tout est prêt, ou presque 10 commentaires 27/04 - Louise Bourgoin devant la caméra de Frédéric Beigbeder 18 commentaires 27/04 - Mélanie Laurent se fâche contre les médias et Internet 103 commentaires 27/04 - La Chine saisit 26 tonnes de lait contaminé à la mélamine 7 commentaires 27/04 - François Cluzet, acteur le plus rentable du cinéma français 19 commentaires 27/04 - Mort de Marie-France Pisier : vers la piste du suicide ? 15 commentaires 27/04 - Balmain : Olivier Rousteing succède à Christophe Decarnin 27/04 - « Ni claque ni fessée » : la campagne choc 80 commentaires RSSToutes les infos ELLE en temps réel27/04 Ô mon chapeau oh oh oh ! 20/04 La guerre du poil aura bien lieu ! 15/04 A fond la forme ! 12/04 Régime, quand tu nous tiens… 05/04 Le bagel : attention it-sandwich ! 30/03 La marinière passe aux Bleus 29/03 Glee’sserez-vous dans l’addiction ? 28/03 Changement d’heure : mauvaise humeur ? 23/03 Roulons nous dans le printemps ! 17/03 Le headband nous prend la tête ! RSSTous les fils blogsEn Kiosque
N°75
mars-avril 2011Je m'abonne Je télécharge ce numéro
Newsletters I Mentions LégalesI Contacts I Elle Monde I Annonceurs I Fondation I Espace Pro I Partenaires I MobileI Widgets I Programme TV I Abonnement magazine I News Blog
Cheveux I DéfilésI Robe de mariéeI KamasutraI FellationI Marc JacobsI Cuisine de NoëlI HoroscopeI Horoscope 2011I Astrologie 2011I Repas de noëlI VoyagesSujets similaires au sein du groupeRecettes de Pâques | Gateaux de Pâques | Recettes foie gras | Recettes faciles et rapides | Recettes légères | Recettes légumes | Recettes de crêpes | Recettes verrines | Verrines salées | Verrines sucrées | Recettes d'agneau | Oeufs cocotte | Oeufs de Pâques
1 commentaire
| 1 avis4 sur 4 (sur 1 vote). ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Dessert
Nb de personnes : 4
Difficulté : Facile
Coût :Assez cher
Préparation : 30mn
Cuisson : 75mn
Temps total : 105mnINGRÉDIENTS
Pour 4 pots de 250 g :
1 kg de figues fraîches
1 pomme golden
60 g d'oignons blancs
150 g de raisins de Smyrne
5 dl de vinaigre de vin blanc
300 g de cassonade
1 c. à c. de 4-épices
1 c. à c. de gingembre frais râpé
1 pointe de Cayenne
1 c. à c. de sel fin
4-épices cassonade figues fraîches gingembre pointe de cayenne pomme raisin RECETTE
Chutney de figues
Lavez délicatement les figues. Ôtez le pédoncule. Coupez-les en quatre. Pelez la pomme, coupez-la en petits dés. Hachez les oignons. Trempez les raisins secs dans de l'eau tiède pendant 5 min.
Dans une casserole, mettez à fondre la cassonade avec le vinaigre de vin blanc. Ajoutez les figues, les dés de pomme, les oignons hachés, les raisins, le sel et les épices. Portez à ébullition. Baissez le feu et maintenez la cuisson en remuant souvent, pendant 1 h.
Mettez en pots et recouvrez d'une feuille de cellophane. Conservez-les dans un endroit sec.
LES ASTUCES ELLE À TABLECe chutney se sert avec des viandes blanches, c'est un régal avec la pintade. Ajout à votre carnet de recettes en cours ! Ajouter à mon carnet de recettes| Découvrez le site mobile ELLE à table Les recettes similaires à chutney de figues
Flan coco
Soufflé au Grand Marnier
Far breton
Compote de pommes aux épices
tarte feuilletée aux pommes
Tarte aux fraises sans cuisson
Glace au caramel au beurre salé du QuinzeLes thèmes similaires à chutney de figues
Cuisine du terroir-Recettes en amoureux-Recettes aux fruits-Recettes de goûter-Recettes aux fruits-Repas de famille-Cuisine entre copinesAnnonces Google
Huile d'olive Olives AOP
www.huilevierge.chhuile d'olive extra-vierge olives Vente directe, idées cadeaux, prix
Tout Pour La Gastronomie
www.Gastropolis24.fr/GastronomieEquipez Vos Cuisines Sans Vous Ruiner. Equipement Professionnel
Cassoulet Castelnaudary
www.cassoulet.comTraditionnel en cassole et conserve Foie gras oie canard confits paté
1(1 avis)Connectez-vous en cliquant ici pour laisser un commentaire avec votre pseudo. Si vous n´êtes pas identifié, votre commentaire apparaîtra en ANONYME. Saisissez votre texte ici Votez pour cette recette:
Saisissez ce code de sécurité : Votre message sera validé dans quelques minutes.
Nous nous réservons le droit de le modérer selon les termes de notre charte. Veuillez patienter Derniers avis
On adore (1)
On aime(0)
A voir(0)
A vous de voir(0)
Anonyme - | Le 26 Septembre 2010 à 13h29
Excellent on se croierait dans un pub à Londres...
signaler un abus Il n´y a pas d´avis avec cette note
Il n´y a pas d´avis avec cette note
Il n´y a pas d´avis avec cette note
Anonyme | Le 26 Septembre 2010 à 13h29
Excellent on se croierait dans un pub à Londres...
signaler un abus Vins de la semaine
Domaine d’Alzipratu Cuvée Fiumeseccu 2006Couleur : RoséMillésime : 2006Voir la fiche vin + Idée menus régime Cuisine monde Idée menu pour diner Cuisson filet mignon four Recette coeur framboise Recette pour paque Financier recette Idées recettes apéro Sauce au paprika Recettes menus enfants Crepes Confiture Recettes à base de pommes fruits Arome de rose Recette mousseline asperge Recettes pour le brunch Recettes de soupes froides Recettes d'agneau Recettes à base de ciboulette Cake pruneaux lardons Recette ravioles au foie gras Recette de biscuits feuilletés Menus acide base Recette sardine au four Cochon roti Tarte aux pommes Pate ravioli Cuisine papillote Recettes dans un wok Recette entre copines Creme renversee Fish & chips recette Recette boeuf mijotée Menus repas du soir Recettes hibiscus Ricotta recette Cuisiner du jarret de boeuf Bouchée à la reine + brie recette Recettes salees de christophe felder Tartines salées
INFOS DU JOURAilleurs sur le web Casting ELLE : les 60 premières gagnantes ! Blake Lively passe au roux 27/04 - Thor : j’y vais ? j’y vais pas ? 10 commentaires 27/04 - « Il faudrait éduquer sans violence », Emmanuelle Piet, médecin à la PMI 35 commentaires 27/04 - Mariage de Kate et William : tout est prêt, ou presque 10 commentaires 27/04 - Louise Bourgoin devant la caméra de Frédéric Beigbeder 18 commentaires 27/04 - Mélanie Laurent se fâche contre les médias et Internet 103 commentaires 27/04 - La Chine saisit 26 tonnes de lait contaminé à la mélamine 7 commentaires 27/04 - François Cluzet, acteur le plus rentable du cinéma français 19 commentaires 27/04 - Mort de Marie-France Pisier : vers la piste du suicide ? 15 commentaires 27/04 - Balmain : Olivier Rousteing succède à Christophe Decarnin 27/04 - « Ni claque ni fessée » : la campagne choc 80 commentaires RSSToutes les infos ELLE en temps réel27/04 Ô mon chapeau oh oh oh ! 20/04 La guerre du poil aura bien lieu ! 15/04 A fond la forme ! 12/04 Régime, quand tu nous tiens… 05/04 Le bagel : attention it-sandwich ! 30/03 La marinière passe aux Bleus 29/03 Glee’sserez-vous dans l’addiction ? 28/03 Changement d’heure : mauvaise humeur ? 23/03 Roulons nous dans le printemps ! 17/03 Le headband nous prend la tête ! RSSTous les fils blogsEn Kiosque
N°75
mars-avril 2011Je m'abonne Je télécharge ce numéro
Newsletters I Mentions LégalesI Contacts I Elle Monde I Annonceurs I Fondation I Espace Pro I Partenaires I MobileI Widgets I Programme TV I Abonnement magazine I News Blog
Cheveux I DéfilésI Robe de mariéeI KamasutraI FellationI Marc JacobsI Cuisine de NoëlI HoroscopeI Horoscope 2011I Astrologie 2011I Repas de noëlI VoyagesSujets similaires au sein du groupeRecettes de Pâques | Gateaux de Pâques | Recettes foie gras | Recettes faciles et rapides | Recettes légères | Recettes légumes | Recettes de crêpes | Recettes verrines | Verrines salées | Verrines sucrées | Recettes d'agneau | Oeufs cocotte | Oeufs de Pâques
Sambousek
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gasconObernaiOppède-le-VieuxOrgevalOrléansOurouxPadiracPantinParempuyreParisPauPerpignanPerros-GuirecPertuisPessacPézenasPlaisance-du-TouchPlaisirPlerinPloëmelPloemeurPlogoffPlomelinPloufraganPlouzanéPlunuretPoitiersPont de l'IsèrePont MarlyPontault CombaultPornicPornichetPorquerollesPort VendresPortet-sur-GaronnePorto-VecchioPouillonPrats-de-Mollo-la-PresteProprianoPuisserguierPujaudranPuligny-MontrachetPuteauxPyla-sur-MerQuenzaQuestembertQuévenQuiberonQuimperQuint FonsegrivesRamatuelleRamonville-Saint-AgneReimsRennesRezéRibeauvilleRieux-VolvestreRivedouxRives-sur-FureRocamadourRochefort sur MerRoquebrune-Cap-MartinRoscoffRosny-sous-BoisRouenRoyanSablé-sur-SartheSaignonSaint BrieucSaint DenisSaint Geours de MaremneSaint GironsSaint Jean De LuzSaint Jean de VédasSaint LyphardSaint OmerSaint Orens de GamevilleSaint Pée sur NivelleSaint Trojan Les BainsSaint- Benoit des OndesSaint-Amour-BellevueSaint-Aubin sur MerSaint-BriacSaint-BrieucSaint-EmilionSaint-EtienneSaint-Genis-LavalSaint-GervaisSaint-Gilles-Croix-de-VieSaint-HerblainSaint-Hilaire-De-ChaleonSaint-Hilaire-de-RiezSaint-Jean-Cap-FerratSaint-JoachimSaint-Jouan-des-GuéretsSaint-Laurent-des-ArbresSaint-LunaireSaint-MaloSaint-Martin-de-RéSaint-Martin-sur-OustSaint-Médard-d’ExcideuilSaint-Médard-en-JallesSaint-Méloir-des-OndesSaint-Michel-en-GrèveSaint-NazaireSaint-OuenSaint-Palais-sur-MerSaint-Paul-de-VenceSaint-Pierre-QuiberonSaint-RaphaëlSaint-Rémy-de-ProvenceSaint-Sébastien-sur-LoireSaint-ServanSaint-SuliacSaint-TropezSaint-Vaast-la-HougueSaint-Valery-en-CauxSaint-Valéry-sur-SommeSainte-AdresseSainte-Foy-la-GrandeSainte-Marie-de-GosseSainte-MaximeSaintesSallanchesSallesSalon-De-ProvenceSandefjordSarlatSartèneSaulieuSaumurSautronSauzon Belle-IleSceauxSchirmeckSéezSeignosseSeihlSenlisSèteSeynodSt Pierre d’OléronStockholmStrasbourgTalenceTalmont-Saint-HilaireTarascon-sur-AriègeTarbesTassin-la-Demi-LuneThoiryThurinsTigyToreillesToulonToulouseTourcoingTourgevilleTournefeuilleTourrettes-sur-LoupToursTrébeurdenTrégueuxTreguierTreveneucTrignac Saint-NazaireTrouvilleTroyesTruitasUffheimVaison-la-RomaineVal D'IsèreValbergValbonneValenceValenciennesValletVaulx-en-VelinVaux-sur-MerVenceVerfeilVersaillesVezin le CoquetVieux-BoucauViggiannelloVigneux-de-bretagneVillefranche-sur-MerVillefranche-sur-SaôneVilleneuve-lès-AvignonVilleneuve-lès-MagueloneVilleneuve-LoubetVillers-sur-MerVilleurbanneVincennesVineuilVintimilleVitréVouvrayWasquehalWimereux Plus de cuisine> Vin chaud à la cannelle> Menus Saint-Valentin> Repas de Saint Valentin> Crêpes> Pâte à crêpes> Aphrodisiaque> Apéros gourmands> Bûche de Noël> Bûches de Noël> Cuisine de Noël> Desserts de Noël> Dinde de noël> Entrées de Noël> Compotes> Crumble> Desserts glacés> Galette des rois> Gâteaux au chocolat> Glaces et sorbets > Lasagnes> Menus de Noël> Menus du réveillon> Omelettes et Tortillas> Recettes de soupe> Pain maison> Parmentier> Pot-au-feu> Quiches et Tourtes> Repas de Noël> Recettes de Noël> Recettes au Wok> Recettes de confiture> Recettes de gratins > Recettes végétariennes> Recettes de Saint Valentin> Recettes de Pâques> Salades futées> Soupes froides> Soupes> Tajines> tapas et antipasti> Tartares et carpaccio
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Chaussons au porc et au pestoProposée par ELLE à table 0 sur 4 (sur 0 vote). ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Plat
Nb de personnes : 4
Difficulté : Facile
Coût :Bon marché
Préparation : 45mn
Cuisson : 25mn
Temps total : 70mn
INGRÉDIENTS
1 Pour la pâte :
200 g de farine de blé
100 g de margarine riche en oméga-3
1 sel
1 Pour la garniture :
250 g de filet de porc
150 g d’épinards hachés surgelés
1 œuf
1 petit oignon
20 g de pignons
2 c. à soupe de parmesan
1 c. à soupe de pesto
1 c. à soupe d’huile d’olive
2 c. à soupe de lait
1 sel, poivre
RECETTE
Chaussons au porc et au pesto
Préparez la pâte : mélangez la farine, 1 pincée de sel et la margarine coupée en dés pour obtenir un mélange sableux. Mouillez avec 4 c. à soupe d’eau froide. Formez une boule sans travailler trop longtemps la pâte. Couvrez-la de film étirable et placez-la au frais 1 h au moins.
Pelez et hachez finement l’oignon. Faites chauffer l’huile dans une casserole. Ajoutez l’oignon et laissez dorer à feu très doux, en remuant. Ajoutez les épinards et 2 c. à soupe d’eau. Poivrez, couvrez et laissez mijoter 5 mn à feu doux.
Faites dorer les pignons à sec pendant 2 mn, à feu doux, dans une petite poêle. Séparez le blanc d’œuf du jaune. Hachez finement le porc au robot. Versez-le dans un saladier. Ajoutez les épinards tièdes, les pignons, le blanc d’œuf, le parmesan et le pesto. Mélangez, rectifiez l’assaisonnement.
Préchauffez le four th. 5-6 (150-180 °C). Etalez la pâte. Découpez des cercles de 10 cm de diamètre environ. Déposez sur chaque cercle 1 noix de garniture. Refermez les chaussons en forme de demi-lune et disposez-les sur une plaque à pâtisserie. Mélangez le jaune d’œuf et le lait. Badigeonnez les chaussons de ce mélange et faites-les cuire pendant 15 mn au four. Dégustez tiède, avec une salade.
Ajout à votre carnet de recettes en cours ! Ajouter à mon carnet de recettes| Découvrez le site mobile ELLE à table Les recettes similaires à Chaussons au porc et au pesto
crème de céleri, feuilles croustillantes
Tartines au magret de canard et figues
Salade de fruits rouges et truite fumée
Naans au fromage
Foie gras mi-cuit, compote de prunes
Mini-soufflés carotte et potimarron
Brick au thon et à l'oeuf
Noix de Saint-Jacques en mille-feuille et tartareLes thèmes similaires à Chaussons au porc et au pesto
Recettes entrée-Idées du dimanche soir-Recettes faciles-Déjeuner improvisé-Les légumes autrement-Recettes de viandes et de gibiers-Recettes faciles pour hommes-Recettes de viandeAnnonces Google
Equipement Cuisine Inox
www.Gastropolis24.fr/Materiel_InoxDécouvrez Notre Gamme De Materiel En Inox. Prix Exceptionnels
Cassoulet Castelnaudary
www.cassoulet.comTraditionnel en cassole et conserve Foie gras oie canard confits paté
Huile d'olive Olives AOP
www.huilevierge.chhuile d'olive extra-vierge olives Vente directe, idées cadeaux, prix
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gasconObernaiOppède-le-VieuxOrgevalOrléansOurouxPadiracPantinParempuyreParisPauPerpignanPerros-GuirecPertuisPessacPézenasPlaisance-du-TouchPlaisirPlerinPloëmelPloemeurPlogoffPlomelinPloufraganPlouzanéPlunuretPoitiersPont de l'IsèrePont MarlyPontault CombaultPornicPornichetPorquerollesPort VendresPortet-sur-GaronnePorto-VecchioPouillonPrats-de-Mollo-la-PresteProprianoPuisserguierPujaudranPuligny-MontrachetPuteauxPyla-sur-MerQuenzaQuestembertQuévenQuiberonQuimperQuint FonsegrivesRamatuelleRamonville-Saint-AgneReimsRennesRezéRibeauvilleRieux-VolvestreRivedouxRives-sur-FureRocamadourRochefort sur MerRoquebrune-Cap-MartinRoscoffRosny-sous-BoisRouenRoyanSablé-sur-SartheSaignonSaint BrieucSaint DenisSaint Geours de MaremneSaint GironsSaint Jean De LuzSaint Jean de VédasSaint LyphardSaint OmerSaint Orens de GamevilleSaint Pée sur NivelleSaint Trojan Les BainsSaint- Benoit des OndesSaint-Amour-BellevueSaint-Aubin sur MerSaint-BriacSaint-BrieucSaint-EmilionSaint-EtienneSaint-Genis-LavalSaint-GervaisSaint-Gilles-Croix-de-VieSaint-HerblainSaint-Hilaire-De-ChaleonSaint-Hilaire-de-RiezSaint-Jean-Cap-FerratSaint-JoachimSaint-Jouan-des-GuéretsSaint-Laurent-des-ArbresSaint-LunaireSaint-MaloSaint-Martin-de-RéSaint-Martin-sur-OustSaint-Médard-d’ExcideuilSaint-Médard-en-JallesSaint-Méloir-des-OndesSaint-Michel-en-GrèveSaint-NazaireSaint-OuenSaint-Palais-sur-MerSaint-Paul-de-VenceSaint-Pierre-QuiberonSaint-RaphaëlSaint-Rémy-de-ProvenceSaint-Sébastien-sur-LoireSaint-ServanSaint-SuliacSaint-TropezSaint-Vaast-la-HougueSaint-Valery-en-CauxSaint-Valéry-sur-SommeSainte-AdresseSainte-Foy-la-GrandeSainte-Marie-de-GosseSainte-MaximeSaintesSallanchesSallesSalon-De-ProvenceSandefjordSarlatSartèneSaulieuSaumurSautronSauzon Belle-IleSceauxSchirmeckSéezSeignosseSeihlSenlisSèteSeynodSt Pierre d’OléronStockholmStrasbourgTalenceTalmont-Saint-HilaireTarascon-sur-AriègeTarbesTassin-la-Demi-LuneThoiryThurinsTigyToreillesToulonToulouseTourcoingTourgevilleTournefeuilleTourrettes-sur-LoupToursTrébeurdenTrégueuxTreguierTreveneucTrignac Saint-NazaireTrouvilleTroyesTruitasUffheimVaison-la-RomaineVal D'IsèreValbergValbonneValenceValenciennesValletVaulx-en-VelinVaux-sur-MerVenceVerfeilVersaillesVezin le CoquetVieux-BoucauViggiannelloVigneux-de-bretagneVillefranche-sur-MerVillefranche-sur-SaôneVilleneuve-lès-AvignonVilleneuve-lès-MagueloneVilleneuve-LoubetVillers-sur-MerVilleurbanneVincennesVineuilVintimilleVitréVouvrayWasquehalWimereux Plus de cuisine> Vin chaud à la cannelle> Menus Saint-Valentin> Repas de Saint Valentin> Crêpes> Pâte à crêpes> Aphrodisiaque> Apéros gourmands> Bûche de Noël> Bûches de Noël> Cuisine de Noël> Desserts de Noël> Dinde de noël> Entrées de Noël> Compotes> Crumble> Desserts glacés> Galette des rois> Gâteaux au chocolat> Glaces et sorbets > Lasagnes> Menus de Noël> Menus du réveillon> Omelettes et Tortillas> Recettes de soupe> Pain maison> Parmentier> Pot-au-feu> Quiches et Tourtes> Repas de Noël> Recettes de Noël> Recettes au Wok> Recettes de confiture> Recettes de gratins > Recettes végétariennes> Recettes de Saint Valentin> Recettes de Pâques> Salades futées> Soupes froides> Soupes> Tajines> tapas et antipasti> Tartares et carpaccio
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Chaussons au porc et au pestoProposée par ELLE à table 0 sur 4 (sur 0 vote). ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Plat
Nb de personnes : 4
Difficulté : Facile
Coût :Bon marché
Préparation : 45mn
Cuisson : 25mn
Temps total : 70mn
INGRÉDIENTS
1 Pour la pâte :
200 g de farine de blé
100 g de margarine riche en oméga-3
1 sel
1 Pour la garniture :
250 g de filet de porc
150 g d’épinards hachés surgelés
1 œuf
1 petit oignon
20 g de pignons
2 c. à soupe de parmesan
1 c. à soupe de pesto
1 c. à soupe d’huile d’olive
2 c. à soupe de lait
1 sel, poivre
RECETTE
Chaussons au porc et au pesto
Préparez la pâte : mélangez la farine, 1 pincée de sel et la margarine coupée en dés pour obtenir un mélange sableux. Mouillez avec 4 c. à soupe d’eau froide. Formez une boule sans travailler trop longtemps la pâte. Couvrez-la de film étirable et placez-la au frais 1 h au moins.
Pelez et hachez finement l’oignon. Faites chauffer l’huile dans une casserole. Ajoutez l’oignon et laissez dorer à feu très doux, en remuant. Ajoutez les épinards et 2 c. à soupe d’eau. Poivrez, couvrez et laissez mijoter 5 mn à feu doux.
Faites dorer les pignons à sec pendant 2 mn, à feu doux, dans une petite poêle. Séparez le blanc d’œuf du jaune. Hachez finement le porc au robot. Versez-le dans un saladier. Ajoutez les épinards tièdes, les pignons, le blanc d’œuf, le parmesan et le pesto. Mélangez, rectifiez l’assaisonnement.
Préchauffez le four th. 5-6 (150-180 °C). Etalez la pâte. Découpez des cercles de 10 cm de diamètre environ. Déposez sur chaque cercle 1 noix de garniture. Refermez les chaussons en forme de demi-lune et disposez-les sur une plaque à pâtisserie. Mélangez le jaune d’œuf et le lait. Badigeonnez les chaussons de ce mélange et faites-les cuire pendant 15 mn au four. Dégustez tiède, avec une salade.
Ajout à votre carnet de recettes en cours ! Ajouter à mon carnet de recettes| Découvrez le site mobile ELLE à table Les recettes similaires à Chaussons au porc et au pesto
crème de céleri, feuilles croustillantes
Tartines au magret de canard et figues
Salade de fruits rouges et truite fumée
Naans au fromage
Foie gras mi-cuit, compote de prunes
Mini-soufflés carotte et potimarron
Brick au thon et à l'oeuf
Noix de Saint-Jacques en mille-feuille et tartareLes thèmes similaires à Chaussons au porc et au pesto
Recettes entrée-Idées du dimanche soir-Recettes faciles-Déjeuner improvisé-Les légumes autrement-Recettes de viandes et de gibiers-Recettes faciles pour hommes-Recettes de viandeAnnonces Google
Equipement Cuisine Inox
www.Gastropolis24.fr/Materiel_InoxDécouvrez Notre Gamme De Materiel En Inox. Prix Exceptionnels
Cassoulet Castelnaudary
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Pesto Fettuccine & Chicken Recipe
.Rate and Review
Read Reviews (13)
Outstanding
YIELD: 4 servings (serving size: 1 calzone)
PREP TIME: 40 MINUTES COURSE: Sandwiches
Ingredients
Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
Read Reviews (13)
Outstanding
YIELD: 4 servings (serving size: 1 calzone)
PREP TIME: 40 MINUTES COURSE: Sandwiches
Ingredients
Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
Chicken and Basil Calzones Recipe
.Rate and Review
Read Reviews (13)
Outstanding
YIELD: 4 servings (serving size: 1 calzone)
PREP TIME: 40 MINUTES COURSE: Sandwiches
Ingredients
Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
Read Reviews (13)
Outstanding
YIELD: 4 servings (serving size: 1 calzone)
PREP TIME: 40 MINUTES COURSE: Sandwiches
Ingredients
Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
Herbed Chicken Parmesan Recipe
.Rate and Review
Read Reviews (27)
Outstanding
YIELD: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
COURSE: Main Dishes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Elisa Bosley, Cooking Light
SEPTEMBER 2006
Read Reviews (27)
Outstanding
YIELD: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
COURSE: Main Dishes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Elisa Bosley, Cooking Light
SEPTEMBER 2006
Chicken Picatta with Capers Recipe
.Rate and Review
Read Reviews (27)
Outstanding
YIELD: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
COURSE: Main Dishes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Elisa Bosley, Cooking Light
SEPTEMBER 2006
Read Reviews (27)
Outstanding
YIELD: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
COURSE: Main Dishes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Elisa Bosley, Cooking Light
SEPTEMBER 2006
Chicken Cacciatorre
.Rate and Review
Read Reviews (5)
Outstanding
YIELD: Makes 4 servings
PREP TIME: 45 MINUTES OTHER: 1 HOURS, 5 MINUTES
COURSE: Main Dishes
Ingredients
1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped
Preparation
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.
Read Reviews (5)
Outstanding
YIELD: Makes 4 servings
PREP TIME: 45 MINUTES OTHER: 1 HOURS, 5 MINUTES
COURSE: Main Dishes
Ingredients
1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped
Preparation
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.
GreenChile-Chicken Casserole Recipe
.
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Recipes > Green Chile-Chicken Casserole
Green Chile-Chicken Casserole
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
CANNOT SAVE SHOPPING LISTThe user who created this recipe did not make an itemized ingredient list so you will not be able to automatically save these ingredients to a shopping list. However, you can add any ingredients from your shopping list page.
Make this recipe yoursSave to Recipe FileSave to MenuSave to Shopping ListSave to Shopping List
. Photography: Randy Mayor; Styling: Melanie J. Clarke
You Might Also Like
Dinner Recipes
Main Dishes and Entrées
Baking Recipes
..Nutritional Information
--------------------------------------------------------------------------------
Amount per serving
Calories: 335
Calories from fat: 29%
Fat: 10.8g
Saturated fat: 5.9g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1.2g
Protein: 23.9g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 66mg
Iron: 1.5mg
Sodium: 693mg
Calcium: 270mg
--------------------------------------------------------------------------------
.Powered by Snooth
Wine pairings for Green Chile-Chicken Casserole
Chardonnay Wines from California
These medium bodied white wines are creamy and rich, allowing them to work well with this dish
Hayman & Hill Reserve Chardonnay
$11.99 and up
View details and reviews »Bernardus Chardonnay 2005
$10.00 and up
View details and reviews »Hook & Ladder Chardonnay 2008
$10.32 and up
View details and reviews »Clos du Bois Chardonnay 2007
$10.99 and up
View details and reviews »Baron Herzog Chardonnay 2007
$11.99 and up
View details and reviews »Wyatt Chardonnay 2009
$11.99 and up
View details and reviews » Syrah Wines from Australia
These medium bodied red wines are fruity yet tannic, making them excellent choices for pairing with this mealMarquis Philips Shiraz 2008$16.79 and upView details and reviews »Kilikanoon Shiraz Covenant 2005$18.58 and upView details and reviews »Redbank Shiraz Fighting Flat 2006$17.17 and upView details and reviews »Domaine Terlato & Chapoutier Lieu Dit M...$18.49 and upView details and reviews »Robert Oatley Shiraz 2007$16.99 and upView details and reviews »Greg Norman Estates Shiraz/Cabernet 20...$16.99 and upView details and reviews »
Sangiovese Wines
These light red wines are bright and earthy, which allows them to work well with this recipeCastello Banfi Rosso di Montalcino 200...$11.79 and upView details and reviews »Antinori Sangiovese Santa Cristina Tos...$9.99 and upView details and reviews »Alexander Valley Vineyards 2008$11.59 and upView details and reviews »Cinzano Rosso$8.99 and upView details and reviews »Luigi Cecchi & Figli Sangiovese Toscana...$9.99 and upView details and reviews »Monte Antico Toscana IGT 2006$9.38 and upView details and reviews » Share EmailPrintA A A.Rate and Review
Read Reviews (60)
Worthy of a special occasion
YIELD: 12 servings (serving size: about 3/4 cup)
COURSE: Casseroles, Main Dishes
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Theresa Marquez, Cooking Light
Get 2 RISK-FREE ISSUES!
Recipes > Green Chile-Chicken Casserole
Green Chile-Chicken Casserole
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
CANNOT SAVE SHOPPING LISTThe user who created this recipe did not make an itemized ingredient list so you will not be able to automatically save these ingredients to a shopping list. However, you can add any ingredients from your shopping list page.
Make this recipe yoursSave to Recipe FileSave to MenuSave to Shopping ListSave to Shopping List
. Photography: Randy Mayor; Styling: Melanie J. Clarke
You Might Also Like
Dinner Recipes
Main Dishes and Entrées
Baking Recipes
..Nutritional Information
--------------------------------------------------------------------------------
Amount per serving
Calories: 335
Calories from fat: 29%
Fat: 10.8g
Saturated fat: 5.9g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1.2g
Protein: 23.9g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 66mg
Iron: 1.5mg
Sodium: 693mg
Calcium: 270mg
--------------------------------------------------------------------------------
.Powered by Snooth
Wine pairings for Green Chile-Chicken Casserole
Chardonnay Wines from California
These medium bodied white wines are creamy and rich, allowing them to work well with this dish
Hayman & Hill Reserve Chardonnay
$11.99 and up
View details and reviews »Bernardus Chardonnay 2005
$10.00 and up
View details and reviews »Hook & Ladder Chardonnay 2008
$10.32 and up
View details and reviews »Clos du Bois Chardonnay 2007
$10.99 and up
View details and reviews »Baron Herzog Chardonnay 2007
$11.99 and up
View details and reviews »Wyatt Chardonnay 2009
$11.99 and up
View details and reviews » Syrah Wines from Australia
These medium bodied red wines are fruity yet tannic, making them excellent choices for pairing with this mealMarquis Philips Shiraz 2008$16.79 and upView details and reviews »Kilikanoon Shiraz Covenant 2005$18.58 and upView details and reviews »Redbank Shiraz Fighting Flat 2006$17.17 and upView details and reviews »Domaine Terlato & Chapoutier Lieu Dit M...$18.49 and upView details and reviews »Robert Oatley Shiraz 2007$16.99 and upView details and reviews »Greg Norman Estates Shiraz/Cabernet 20...$16.99 and upView details and reviews »
Sangiovese Wines
These light red wines are bright and earthy, which allows them to work well with this recipeCastello Banfi Rosso di Montalcino 200...$11.79 and upView details and reviews »Antinori Sangiovese Santa Cristina Tos...$9.99 and upView details and reviews »Alexander Valley Vineyards 2008$11.59 and upView details and reviews »Cinzano Rosso$8.99 and upView details and reviews »Luigi Cecchi & Figli Sangiovese Toscana...$9.99 and upView details and reviews »Monte Antico Toscana IGT 2006$9.38 and upView details and reviews » Share EmailPrintA A A.Rate and Review
Read Reviews (60)
Worthy of a special occasion
YIELD: 12 servings (serving size: about 3/4 cup)
COURSE: Casseroles, Main Dishes
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Theresa Marquez, Cooking Light
Mussles & Clams with two Sauces
Ingredients
Cocktail sauce:
1/4 cup bottled chili sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons prepared horseradish
Chive butter:
2 tablespoons butter, melted
2 tablespoons minced fresh chives
Shellfish:
2 cups white wine
2 tablespoons Old Bay seasoning
24 littleneck clams
2 pounds mussels, scrubbed and debearded
Preparation
1. To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.
2. To prepare chive butter, combine butter
Cocktail sauce:
1/4 cup bottled chili sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons prepared horseradish
Chive butter:
2 tablespoons butter, melted
2 tablespoons minced fresh chives
Shellfish:
2 cups white wine
2 tablespoons Old Bay seasoning
24 littleneck clams
2 pounds mussels, scrubbed and debearded
Preparation
1. To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.
2. To prepare chive butter, combine butter
Garlic- Ginger Shrimp Stir fry
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Recipes > Garlic-Ginger Shrimp Stir-Fry
Garlic-Ginger Shrimp Stir-Fry
Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.
CANNOT SAVE SHOPPING LISTThe user who created this recipe did not make an itemized ingredient list so you will not be able to automatically save these ingredients to a shopping list. However, you can add any ingredients from your shopping list page.
Make this recipe yoursSave to Recipe FileSave to MenuSave to Shopping ListSave to Shopping List
. Photo: Randy Mayor; Styling: Mindi Shapiro
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..Nutritional Information
--------------------------------------------------------------------------------
Amount per serving
Calories: 417
Fat: 6.5g
Saturated fat: 1.1g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 2.6g
Protein: 33.4g
Carbohydrate: 53.8g
Fiber: 4.8g
Cholesterol: 215mg
Iron: 6.2mg
Sodium: 814mg
Calcium: 125mg
--------------------------------------------------------------------------------
.Powered by Snooth
Wine pairings for Garlic-Ginger Shrimp Stir-Fry
Sauvignon Blanc Wines from New Zealand
These fruity white wines have a strong body, making them excellent choices for pairing with this meal
Kumeu River Sauvignon Blanc
$8.99 and up
View details and reviews »The Crossings Sauvignon Blanc 2009
$10.99 and up
View details and reviews »Neudorf Sauvignon Blanc Nelson New Zea...
$7.99 and up
View details and reviews »Cats Phee On a Gooseberry Bush Sauvign...
$10.34 and up
View details and reviews »Silver Birch Sauvignon Blanc
$6.03 and up
View details and reviews »Tasman Bay Sauvignon Blanc 2007
$10.72 and up
View details and reviews » Sauvignon Blanc Wines from Loire
These white wines are aromatic and dry, allowing them to work well with this dishGuy Saget Logeres Pouilly-Fume 2007$14.29 and upView details and reviews »Pouilly-Fumé "Les Porcheronnes" Desch...$17.96 and upView details and reviews »Domaine Sautereau Sancerre 2009$18.99 and upView details and reviews »Pascal Jolivet Sancerre le Château du N...$18.79 and upView details and reviews »Sancerre "Croix de Roy" Lucien Crochet 2...$18.00 and upView details and reviews »Yves Martin Sancerre Chavignol 2009$14.97 and upView details and reviews »
Pinot Noir Wines from New Zealand
These light red wines are bright and earthy, which allows them to work well with this recipeCoopers Creek Vineyard Glamour Puss Pi...$10.79 and upView details and reviews »Trout Valley Pinot Noir 2007$8.99 and upView details and reviews »Borthwick Pinot 2005$11.97 and upView details and reviews »Redcliffe Pinot Noir 2006$7.99 and upView details and reviews »Nelson Bay Pinot Noir 2009$10.69 and upView details and reviews »The Crossings Pinot Noir 2007$10.28 and upView details and reviews » Share EmailPrintA A A.Rate and Review
Read Reviews (9)
Good, solid recipe
YIELD: 4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)
COURSE: Main Dishes
Ingredients
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions
Preparation
1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
Bruce Weinstein and Mark Scarbrough, Cooking Light
JUNE 2010
.This Recipe Featured In.Related Recipe Collections
•Main Dishes and Entrées
•Dinner Recipes
•Chinese Recipes
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This recipe was prepared and evaluated in a professional test kitchen and approved by an expert team of food editors, chefs, dieticians, and test kitchen professionals. We guarantee that when prepared as instructed, this recipe will always work.
Ratings and Reviews (9)
Good, solid recipeAdd a Review LutzCat
Posted: 02/19/11
Has potential After all of the wonderful reviews, have to say that we were disappointed. I thought the vinegar taste was overpowering. We missed the traditional soy sauce flavor, but that's just a matter of personal taste. On the positive side, salting the frozen shrimp really brought them back to life. They were plump and cooked up succulently, and this will be a step that I'll always use for frozen shrimp.
.SFCooking
Posted: 12/21/10
Has potential A little bland and not much sauce. I'd like this to have a bit more flavor.
.nansmi
Posted: 12/07/10
Good, solid recipe This has possibilities . . . prepared according to recipe except I used a can of mandarian oranges. Also added some Shricha chile sauce to spice up a bit per reviews that said it was bland. Next time will add some broccoli, water chestnuts or peas. Served over brown rice.
.Daisie
Posted: 08/31/10
Good, solid recipe My husband and I both enjoyed the dish. When I make it again, I'll cut back a little on red pepper and green onion amounts and may increase the amount of sauce a bit.
.Jocilyn
Posted: 07/31/10
Good, solid recipe a bit bland, but easy to make and can easily be spiced up.
.Gret57
Posted: 06/29/10
Outstanding I made this for the first time yesterday and it was wonderful! I will definitely make it again. I stuck to the recipe except instead of using the Chinese rice wine or sherry, I used some pinot grigio I had in the fridge. Great dish!
.EAYNYC
Posted: 06/27/10
Has potential Made it for the first time last weekend and it turned out very bland. Would like to try it again and use more ginger, garlic and red pepper flakes, as another poster suggested, to make the flavor really come to life. Liked the freshness and healthiness of ingredients.
.jimwilkins
Posted: 06/08/10
Outstanding Wonderful! We used rice noodles instead of rice and added a couple of pinches of red pepper flakes. We also used only a couple of good pinches of kosher salt for 1/2 lb shrimp.
.texicat
Posted: 05/21/10
Outstanding This was a great recipe -- the flavors were well balanced and it was very aromatic. Easy to make, too. My only complaint is that the shrimp were waaaay too salty. Next time I'm going to try cutting the salt back to 1/2 tsp. I served this with bean thread noodles instead of rice and it was delish! I'll be adding this to my regular rotation.
.Read More Reviews
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Recipes > Garlic-Ginger Shrimp Stir-Fry
Garlic-Ginger Shrimp Stir-Fry
Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.
CANNOT SAVE SHOPPING LISTThe user who created this recipe did not make an itemized ingredient list so you will not be able to automatically save these ingredients to a shopping list. However, you can add any ingredients from your shopping list page.
Make this recipe yoursSave to Recipe FileSave to MenuSave to Shopping ListSave to Shopping List
. Photo: Randy Mayor; Styling: Mindi Shapiro
You Might Also Like
Main Dishes and Entrées
Dinner Recipes
Chinese Recipes
..Nutritional Information
--------------------------------------------------------------------------------
Amount per serving
Calories: 417
Fat: 6.5g
Saturated fat: 1.1g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 2.6g
Protein: 33.4g
Carbohydrate: 53.8g
Fiber: 4.8g
Cholesterol: 215mg
Iron: 6.2mg
Sodium: 814mg
Calcium: 125mg
--------------------------------------------------------------------------------
.Powered by Snooth
Wine pairings for Garlic-Ginger Shrimp Stir-Fry
Sauvignon Blanc Wines from New Zealand
These fruity white wines have a strong body, making them excellent choices for pairing with this meal
Kumeu River Sauvignon Blanc
$8.99 and up
View details and reviews »The Crossings Sauvignon Blanc 2009
$10.99 and up
View details and reviews »Neudorf Sauvignon Blanc Nelson New Zea...
$7.99 and up
View details and reviews »Cats Phee On a Gooseberry Bush Sauvign...
$10.34 and up
View details and reviews »Silver Birch Sauvignon Blanc
$6.03 and up
View details and reviews »Tasman Bay Sauvignon Blanc 2007
$10.72 and up
View details and reviews » Sauvignon Blanc Wines from Loire
These white wines are aromatic and dry, allowing them to work well with this dishGuy Saget Logeres Pouilly-Fume 2007$14.29 and upView details and reviews »Pouilly-Fumé "Les Porcheronnes" Desch...$17.96 and upView details and reviews »Domaine Sautereau Sancerre 2009$18.99 and upView details and reviews »Pascal Jolivet Sancerre le Château du N...$18.79 and upView details and reviews »Sancerre "Croix de Roy" Lucien Crochet 2...$18.00 and upView details and reviews »Yves Martin Sancerre Chavignol 2009$14.97 and upView details and reviews »
Pinot Noir Wines from New Zealand
These light red wines are bright and earthy, which allows them to work well with this recipeCoopers Creek Vineyard Glamour Puss Pi...$10.79 and upView details and reviews »Trout Valley Pinot Noir 2007$8.99 and upView details and reviews »Borthwick Pinot 2005$11.97 and upView details and reviews »Redcliffe Pinot Noir 2006$7.99 and upView details and reviews »Nelson Bay Pinot Noir 2009$10.69 and upView details and reviews »The Crossings Pinot Noir 2007$10.28 and upView details and reviews » Share EmailPrintA A A.Rate and Review
Read Reviews (9)
Good, solid recipe
YIELD: 4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)
COURSE: Main Dishes
Ingredients
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions
Preparation
1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
Bruce Weinstein and Mark Scarbrough, Cooking Light
JUNE 2010
.This Recipe Featured In.Related Recipe Collections
•Main Dishes and Entrées
•Dinner Recipes
•Chinese Recipes
..Share
PrintSave RecipeSave to MenuSave to Shopping ListSave to Shopping ListSend To MobileEmail.Add a Note
My Notes
(Only you will be able to view, print, and edit this note.)
1000 characters remaining
Cancel
This recipe was prepared and evaluated in a professional test kitchen and approved by an expert team of food editors, chefs, dieticians, and test kitchen professionals. We guarantee that when prepared as instructed, this recipe will always work.
Ratings and Reviews (9)
Good, solid recipeAdd a Review LutzCat
Posted: 02/19/11
Has potential After all of the wonderful reviews, have to say that we were disappointed. I thought the vinegar taste was overpowering. We missed the traditional soy sauce flavor, but that's just a matter of personal taste. On the positive side, salting the frozen shrimp really brought them back to life. They were plump and cooked up succulently, and this will be a step that I'll always use for frozen shrimp.
.SFCooking
Posted: 12/21/10
Has potential A little bland and not much sauce. I'd like this to have a bit more flavor.
.nansmi
Posted: 12/07/10
Good, solid recipe This has possibilities . . . prepared according to recipe except I used a can of mandarian oranges. Also added some Shricha chile sauce to spice up a bit per reviews that said it was bland. Next time will add some broccoli, water chestnuts or peas. Served over brown rice.
.Daisie
Posted: 08/31/10
Good, solid recipe My husband and I both enjoyed the dish. When I make it again, I'll cut back a little on red pepper and green onion amounts and may increase the amount of sauce a bit.
.Jocilyn
Posted: 07/31/10
Good, solid recipe a bit bland, but easy to make and can easily be spiced up.
.Gret57
Posted: 06/29/10
Outstanding I made this for the first time yesterday and it was wonderful! I will definitely make it again. I stuck to the recipe except instead of using the Chinese rice wine or sherry, I used some pinot grigio I had in the fridge. Great dish!
.EAYNYC
Posted: 06/27/10
Has potential Made it for the first time last weekend and it turned out very bland. Would like to try it again and use more ginger, garlic and red pepper flakes, as another poster suggested, to make the flavor really come to life. Liked the freshness and healthiness of ingredients.
.jimwilkins
Posted: 06/08/10
Outstanding Wonderful! We used rice noodles instead of rice and added a couple of pinches of red pepper flakes. We also used only a couple of good pinches of kosher salt for 1/2 lb shrimp.
.texicat
Posted: 05/21/10
Outstanding This was a great recipe -- the flavors were well balanced and it was very aromatic. Easy to make, too. My only complaint is that the shrimp were waaaay too salty. Next time I'm going to try cutting the salt back to 1/2 tsp. I served this with bean thread noodles instead of rice and it was delish! I'll be adding this to my regular rotation.
.Read More Reviews
Rate and ReviewAll fields required. See Tips
anonymousTIPS
Consider these questions when writing your review: How much did you like the dish and would you make it again?Is the recipe appropriate for special occasions or everyday meals?Did you alter ingredients and instructions? If so, how?What did you serve with the dish?Do you have any hints about making this recipe?.My Rating:
Click to apply your rating
Location: Display location .You have already rated and reviewed this recipe
Go to your review.
My Review:
1000 characters remaining .Post
Latest Galleries
Superfast Entrées Under 300 Calories.
Grilled Scallop Recipes.
7 Ways with Cola.
Our Best Peach Desserts...Wednesday Specials
Dinner Tonight Chicken Carne Asada Tacos with Pickled Onions
Share:
•5 Easy Quiches
•Cooking With Kids
•10 Gadgets for a Healthy Kitchen
Subscribe To Our Newsletters advertisement
More From Cooking Light
•Superfast Mexican
•Best of 2011
•100 Healthy Soups
•Quick Seafood Dinners
•Quick Chicken Dinners
.Recipes Quick & Easy Menus & Parties Healthy Diet How-To Kids Cinco de Mayo Breakfast
About | Advertising | Careers | Contact | FAQ | Press | RSS | Site Map | Sweepstakes & Contests
A Integrated Solutions Site
More from MyRecipes
Newsletter Mobile
Add MyRecipes to: My Yahoo!My GoogleMy MSNMy AOLMy Netvibes Follow Us Fan Us EXPLORE OUR BRANDS:
Subscribe to Our Magazines Give a Gift .Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy. ..
Garlic-Ginger Shrimp Satir Fry
Rate and Review
Read Reviews (2)
Outstanding
YIELD: Makes 8 servings
TOTAL: 1 HOURS, 15 MINUTES
COURSE: Breakfast/Brunch, Main Dishes
Ingredients
8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese
Preparation
1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the
Read Reviews (2)
Outstanding
YIELD: Makes 8 servings
TOTAL: 1 HOURS, 15 MINUTES
COURSE: Breakfast/Brunch, Main Dishes
Ingredients
8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese
Preparation
1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the
Baked Chiles Rellenos Recipe
Rate and Review
Read Reviews (2)
Outstanding
YIELD: Makes 8 servings
TOTAL: 1 HOURS, 15 MINUTES
COURSE: Breakfast/Brunch, Main Dishes
Ingredients
8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese
Preparation
1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the
Read Reviews (2)
Outstanding
YIELD: Makes 8 servings
TOTAL: 1 HOURS, 15 MINUTES
COURSE: Breakfast/Brunch, Main Dishes
Ingredients
8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese
Preparation
1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the
Black Bean and Chicken Chilaquiles Recipes
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1 cup thinly sliced onion
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1 cup fat-free, less-sodium chicken broth
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15 (6-inch) corn tortillas, cut into 1-inch strips
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1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
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1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
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