Chicken with Herbed Pomegranate Blueberry Sauce

Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound)

1 tablespoon butter

2 medium carrots, thinly sliced (about 1 cup)

1 small zucchini, thinly sliced (about 1 cup)

2 large shallots, chopped (about 1/2 cup)

2 cloves garlic, minced

2 tablespoons chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice

2 tablespoons country-style Dijon mustard

1 cup brown rice, cooked according to package directions (about 3 cups)

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep warm.
• Heat the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
• Return the chicken to the skillet and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

Lemon Chicken Pasta Salad

1

box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix

1

cup mayonnaise

2

teaspoons grated lemon peel

2

tablespoons fresh lemon juice

2

cups cubed cooked chicken

1 1/2

cups snow pea pods, strings removed, cut diagonally into 1/2-inch pieces

1/2

cup sliced almonds

Leaf lettuce, if desired

1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2 Drain pasta; rinse with cold water. Shake to drain well.

 

3 In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.

Asian Beef Skewers

Ingredients

• 3 tablespoons hoisin sauce
• 3 tablespoons sherry
• 1/4 cup soy sauce
• 1 teaspoon barbeque sauce
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 1/2 pounds flank steak
• skewers

  Directions

  1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness

Crepes with Ham and Cheese

2/3 cup buckwheat flour

 1/3 cup unbleached all-purpose flour

  1 tablespoon sugar

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, melted and cooled slightly, plus extra for cooking  

2 cups milk

2 large eggs

1 tablespoon mayonnaise

1/2 teaspoon Dijon mustard

 1/2 pound sliced Swiss cheese

1 pound sliced ham

 

• 1
  In a large bowl, whisk both flours, sugar and salt together.
• 2
  In a small bowl, whisk the butter, milk and eggs together, then whisk into the dry ingredients until well combined. The batter will be thin.
• 3
  Refrigerate for at least an hour to let the liquid fully hydrate the flour. (The batter can be refrigerated overnight for morning crêpes; let it sit it on the counter for at least 15 minutes in the morning to warm up slightly before cooking.)
• 4
  Stir the mayonnaise and mustard together.
• 5
  Melt a dab of butter in a crêpe pan or nonstick skillet over medium heat.
• 6
  Add 1/2 cup batter to the pan, swirling to cover thinly but evenly. Cook until the edges of the crepe turn golden brown, then loosen with a spatula and flip.
• 7
  Layer two slices of cheese, a thin swipe of the Dijon mayo, and two slices of ham down the center of the crêpe, and cook until the cheese melts.
• 8
  Roll the crêpe into thirds to make a loose cylinder, then remove from the pan and serve.

Strawberry Almond Cream Tart

 

• Crust:
• 36 honey graham crackers (9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• Filling:
• 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Topping:
• 6 cups small fresh strawberries, hulled and divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
3. 3. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell.
4. 4. To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.
5. 5. Combine the remaining 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Slow Cooker Chicken Enchilada Casserole

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4

cup mayonnaise or salad dressing

12

corn tortillas (6 inch), cut into 3/4-inch strips

3

cups shredded cooked chicken

1

can (15 oz) Progresso® black beans, drained, rinsed

2

cups shredded Mexican cheese blend (8 oz)

2

large tomatoes, chopped (about 2 cups)

2

cups chopped lettuce

1/2 cup sour cream

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

 

Chocolate Amaretto Cupcakes

Cupcakes

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

2

teaspoons baking soda

1/4

teaspoon salt

1/2

cup vegetable oil

1 1/4

cups granulated sugar

4

eggs

1

teaspoon vanilla

3/4

cup milk

Frosting

3/4

cup milk

1/4

cup Gold Medal® all-purpose flour

3/4

cup butter, softened

3 1/2

cups powdered sugar

1

tablespoon amaretto or 1/2 teaspoon almond extract

Topping

1/2

cup semisweet chocolate chips, coarsely chopped

1/4

cup chocolate-flavor syrup

1 Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.

3 Divide batter evenly among muffin cups, filling each about two-thirds full.

4 Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

5 Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.

6 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

7 Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.