From the category archives:

Chicken

Tuscan Chicken Recipe from Jolane’s Cafe

by Joi on February 9, 2010

Jolane’s Tuscan Chicken Recipe

Serves 2

2 6-8oz Chicken breast- boneless-skin on
1 cup grape tomatoes-halved
1/4 cup red onion-sliced thin
3 tbs fresh basil-chopped
1/2 loaf crusty French bread torn into chucks
1/4 cup extra virgin olive oil
1 tbs chopped garlic

Marinade:
1 cup white wine
1/4 cup extra virgin olive oil
Juice from 1 lemon
2 springs of fresh rosemary
1 tbs chopped fresh garlic
1 tsp kosher salt
1 tsp cracked black pepper

Balsamic Vinaigrette:
4 oz extra virgin olive oil
2 oz balsamic vinegar1/2 tsp chopped garlic
1/4 tsp dried oregano
1/4 tsp dried basil
Kosher salt (To taste)
Cracked black pepper (TT)

Marinate chicken breast for minimum 4-6 hours or overnight for best results. Remove chicken from marinate and pat dry with a clean towel. Place chicken, skin side down, in a hot pan with 1 tbs of canola oil. Cook for 7 to 8 minutes or until skin becomes crispy and golden brown. Turn chicken over and cook for an additional 4 minutes. Transfer chicken to a preheated oven and cook for 10-15 minutes at 425 degrees. In a bowl, combine grape tomatoes, red onions, basil and balsamic vinaigrette. Toss and set aside. Combine extra virgin olive oil and garlic. Drizzle over bread and toss to coat. Place bread on a sheet pan and bake at 425 degrees for 5 minutes or until golden brown. On two plates portion out the bread and the tomato mixtures and place 1 chicken breast on each plate.

Garnish with fresh basil and serve immediately.

The elegant recipe above is from an equally elegant restaurant, Jolane’s Cafe.

The fascinating history behind Jolane’s:
Jolane was born November 26, 1906, in Korompa on the Austria-Hungary border, near the city of Vienna, where Julius Meinl coffee originated. She arrived in America on September 7, 1913, at the age of six, with nothing more than the shirt on her back. Jolane was almost turned away at Ellis Island due to a problem with her eyes.

Nothing came easy in life for Jolane. Her family settled on the Near West Side of Chicago starting out in typical immigrant fashion of the time by selling vegetables from a wagon. She was an independent young woman who graduated from Tuley High School and obtained an Associate’s degree in Accounting from Crane Junior College. Because she saved her money, she did not hesitate to do anything that made her happy. She was one of few women to drive a car in the mid-1920s and went to Cuba by herself when she was 26.

Jölane married her husband and business partner, Dave, in 1934. They opened an electronics store in 1936 in Logan Square with her $800. Times were tough, but they worked side-by-side, for long hours, while at the same time starting a family. Jolane relished the role of mother, ensuring her three children were always well taken care of. She went home every day to fix lunch and had a hot meal on the table every night.

Their business grew into one of the most successful family businesses in the United States. Jolane remained active in the business well into her 70s. Her carefree spirit and sense of adventure never faltered. She cruised to Alaska at the age of 84 and flew alone to Japan when she was 90. Jölane lived almost 97 years.

Jolane’s main focus in life above everything else was simply to be a good person. – Jolane’s Cafe.com

Jolane’s Cafe Address:
1100 N. Milwaukee Ave.
Glenview, IL 60025

Healthy Recipes from Prevention’s Flat Belly Diet For Men

by Joi on February 6, 2010

Football and unhealthy food often go hand in hand. Chips, dips, nachos, wings — not necessarily the best food for one’s waistline! The following recipes are from Prevention’s new book, The Flat Belly Diet! for Men and I can easily see them putting the other foods on the DL – as in Don’t touch List. Okay, that would actually be the DTL, but we’ll just let it go.

Of course, these recipes will be fantastic whether it’s Superbowl Sunday or not.

Every recipe in this book, written by Liz Vaccariello, Editor-in-Chief of Prevention, with Milton Stokes, MPH, RD, weighs in at less than 400 calories per serving and boasts a MUFA, or mono-unsaturated fatty acid, which have been proven to help shed belly fat (including the dangerous visceral fat that increases your risk for a number of serious health problems) and improve heart health.

They certainly have my attention, how about you?

For more information, visit Flat Belly Diet for Men.com. After checking out Flat Belly Diet for Men’s website, you’ll want to head to Prevention’s website for more great recipes from the Flat Belly Diet. There’s a Spinach-Pesto dip that I have an appointment with soon. Very soon.

SPICY CHICKEN CHEESE STEAK WITH CARAMELIZED ONIONS AND PEPPERS

Preparation time: 10 minutes / Cooking time: 16 minutes / Makes 4 servings

1/4 cup olive oil (MUFA)
12 ounces boneless skinless chicken breast halves, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
2 ounces shredded 50 percent reduced fat sharp Cheddar cheese
1 (8-ounce) French baguette, split lengthwise

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 4 to 5 minutes, or until cooked through. Transfer to a plate and reserve. Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the onion, bell pepper, oregano, and red-pepper flakes. Cook, stirring occasionally, 8 to 9 minutes, or until the onions are golden. Stir in the garlic and cook 1 minute, or until starting to brown. Add the chicken, Worcestershire sauce, and salt. Cook 1 minute, or until hot. Remove from the heat and add in the cheese, stirring until melted.

2. Top the baguette with the chicken mixture. Cut into 4 portions and serve.

*********************************

BLACK AND RED BEAN CHILI WITH WAGON WHEELS

Preparation time: 10 minutes / Cooking time: 30 minutes / Makes 4 Servings

4 ounces wagon wheel pasta
1/4 cup olive oil (MUFA)
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) no-salt-added black beans, drained and rinsed
1 (15-ounce) can no-salt-added red kidney beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup water
1/2 ounce semisweet chocolate
1/4 teaspoon salt

1. Bring pot of lightly salted water to a boil. Add the pasta and cook according to package directions, then drain.

2. Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the onions, bell peppers, and garlic. Cook 6 to 7 minutes, stirring occasionally, until crisp-tender. Stir in the chili powder, cumin, and oregano and cook 1 minute. Add the black beans, kidney beans, tomatoes, and water. Bring to a boil, reduce heat to medium-low, cover, and simmer 30 minutes. Remove from the heat and add the chocolate and salt, stirring until the chocolate has melted. Serve over the pasta.

Original Super Bowl Recipes Courtesy of the Amazing Avocado!

by Joi on January 31, 2010

I can’t even tell you how much I love avocados. I’ve tried before and felt that I came up short, so I figure why even try? Suffice to say, I could eat two every single day for the rest of my life and want more. I use them in guacamole (of course), on paninis, in tossed salads, in pasta salads, on pizza, in tacos, in fajitas, and I’ve even put them into scrambled eggs before.

I also love to slice them, remove the pit, and sprinkle a little fresh lemon juice inside. Then I toss a little finely chopped tomato with a little olive oil and salt and glob the tomato mixture onto the avocado. If I have fresh cilantro on hand, I sprinkle some on top. Then I have a party in my mouth. Naturally, I also simply slice them and eat them quite often as well.

A year or so ago, while reading a favorite cookbook, Nigella Express, I came across this quote from the beautiful author: “I eat an enormous amount of avocados…. (I remember reading) when I was really quite young, just in my teens, that the dogs that lived in avocado orchards always had shiny, glossy coats because of all the windfall fruit they snaffled up daily. That image has stuck with me, and it is such an appealing one. I always have it in mind as I prepare myself an avocado, which is often.”

Ever since reading that quote, I picture Nigella’s gorgeous hair when I cut open an avocado!

Below you’ll find a wealth of Avocado information – how to pick an avocado, how to cut an avocado, how to prepare an avocado, the nutritional values of avocados, a guacamole recipe, and a Chicken and Avocado Pizza recipe. Have mercy! The avocado recipes below (as well as the ones linked to at the end of this Mega Avocado Post) can give you the power to have the best Superbowl Snacks on the block when the Colts and the Saints fight it out for the big one. This has nothing to do with avocados or even cooking, but for the first time EVER, I honestly don’t care which team wins this year – I like them about the same. Peyton Manning is a class act and the Colts are a classy organization -what’s not to like about them? At the same time, the Saints are a lot of fun to watch and they’ve really built their program up to a position of dominance. It’d be great to see them rewarded for all their hard work.

I guess I’ll just sit back and enjoy the game, almost as much as the snacks!

Guacamole Monster Dip Recipe

1 fully ripened Avocado from Mexico – halved, pitted and diced
1 teaspoon salt
1/2 teaspoon wasabi
1 cup plain thick Greek-style yogurt
1/2 teaspoon minced garlic
1 teaspoon finely minced ginger
1 tablespoon fresh lime juice

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed.
Cover and chill until ready to serve.
Garnish with chopped chives, if desired.
Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts.

Preparation time is about 5 minutes. Yields about 1-1/2 cups.

Chicken and Avocado Pizza Recipe

California-style pizza, ready to enjoy in less than 15 minutes | Serves 2-4

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Nutritional Information for Avocados:

One-fifth of a medium avocado (3 slices), or about one ounce, has only 50 calories.
Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.
Avocados contribute good fats to one’s diet, providing 3 grams monounsaturated fat and 0.5 polyunsaturated grams fat per 1 oz. serving.
Avocados have a favorable unsaturated-to-saturated fat ratio of 3.5 grams to 0.5 grams, making them a great substitute for foods rich in saturated fats.
Avocados can help consumers meet the dietary guidelines of the American Heart Association (AHA), which are to eat a diet that is low to moderate in fat. According to the AHA, mono and polyunsaturated fats, when consumed in moderation and eaten in place of saturated or trans fats, can help reduce blood cholesterol levels and decrease risk for heart disease.
Avocados are cholesterol- and sodium-free, and more than 50 percent of the fruit’s fat content comes from monounsaturated fats. The avocado is virtually the only fruit that has monounsaturated fat.
Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.
Avocados contain 76 milligrams beta-sitosterol in a 3-oz serving of avocado. Beta-sitosterol is a natural plant sterol which may help maintain healthy cholesterol levels.
Avocados contain 81 micrograms of the carotenoid lutein in a 1 oz. serving, which some studies suggest may help maintain healthy eyes.

How to Choose the Perfect Avocado from Mexico

(Or, How to recognize your Hass!)

Avocados from Mexico are available year round. You can spot a ripe Hass Avocado from Mexico by its green-black pebbly textured skin.
Look for the “Avocados from Mexico” sticker
It appears on only the finest Avocados imported from Mexico.
Hass has heft
When you hold the Avocado, it should feel heavy for its size and have no mushy spots.

Get it ripe
Avocados mature on the tree, but they soften and develop their fullest flavor after picking. You can count on a firm green Avocado to ripen within three to four days. If the skin is a mottled color – green with black patches – it will be ready for use in a shorter time, two to three days.

Need your Avocado now?
If you need Avocados to use right away, look for fruit whose skin has turned dark green or black. The Avocado should yield to gentle pressure from a thumb.

Avocado Ripening and Storage Information

How to tell if your Avocado is ripe
To determine if your Avocado from Mexico is ripe, gently press on the bottom with your finger; ripe Avocados will feel slightly soft. And when shopping for and storing Avocados, use this guide:

Storing ripe Avocados
Avocados at stages 2 – 4 can be stored at room temperature in an area with good circulation to continue their ripening. For speedier ripening, keep Avocados in a closed paper bag. To slow down ripening, refrigerate them until a few days before use.
Avocados at stages 4 – 5 can be stored in your refrigerator (36º to 40º F) for up to one week. When saving part of an Avocado for later use, cover the exposed flesh with plastic wrap to slow oxidation.

How to Cut and Prepare an Avocado

Cut
Using a sharp knife, cut into the Avocado straight down, longitudinally (from top to bottom) until you hit the pit.
Twist
Take the Avocado and twist it until it separates into two halves, one of which will contain the pit.
Hit
Carefully strike the pit with your knife. Using a twisting motion, use the knife’s leverage to loosen and dislodge the pit.
Spoon
With a spoon, gently scoop away the Avocado’s flesh from the outer skin.
Enjoy
Your Avocado is now ready to make your appetizer or entrée a work of culinary art.

Ways to Serve Avocados

Avocados are most commonly used to make guacamole, but they are so versatile and can be incorporated into many other dishes like main entrees,, salads, dips, desserts, and sandwiches.

Avocados substituted as a spread in place of many other popular foods may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol.

Images, recipes, and information are courtesy of www.theamazingavocado.com. Visit their site for hundreds of recipes. I just found one for Fish Tacos that I’ll be trying this week (I’d make it tonight if I didn’t already have a huge pot of Great Northern beans, potatoes, and ham cooking!). Another favorite is the Portabella Burgers with Avocado Spread. I’ve linked you to the page containing these recipes – be sure to browse around for more. That’s where I’m headed!

Hearty, Delicious Soup Recipes to Celebrate National Soup Month

by Joi on January 19, 2010

January is, appropriately enough, National Soup Month. As a soup lover, I’m certainly game. Below are a few outstanding recipes from Swanson. The Corn and Red Pepper Chowder sounds like my kind of soup – served with a slice of warm, fresh from the oven bread…. that’s what I’m talking about!

Corn & Red Pepper Chowder Recipe

Prep: 20 minutes | Cook: 45 minutes | Makes: 6 servings (1 3/4 cups each)

2 tablespoons vegetable oil
1 large sweet onion, diced (about 1 cup)
1/4 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
2 medium Yukon gold potatoes, diced (about 2 cups)
2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole
kernel corn
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it’s tender. Stir in the flour and garlic. Cook and stir for 1 minute.

2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.

3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.

4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.

Hearty Chicken Tortilla Soup Recipe

Prep: 10 minute | Cook: 30 minutes | Makes: 6 servings (1 1/2 cups per serving)

Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips

1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.

2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Campbell’s Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

Chicken & Tortellini Soup

Prep: 10 minutes | Cook: 35 minutes | Makes: 6 servings

2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)

1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken.

2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.

3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.

Albondigas Soup Recipe

Prep: 15 minutes | Cook: 7 hours | Makes: 6 servings (about 1 1/2 cups per serving)

4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves

1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.

Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.

*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) instead of the beef broth.

**Or on HIGH for 4 to 5 hours.

For more amazing Swanson recipes than you could ever hope for, see Campbell’s Kitchen Recipes. I go by their recipe box regularly and pluck out a new recipe to try. I’ve just always been drawn to the goodness of Campbell’s recipes and foods. It may sound overly poetic for a Tuesday, but they just taste like home. I know, I know, I should’ve saved that for a Friday.

Recipe for Hawaiian Chicken Salad That’ll Leave You Speechless

by Joi on January 13, 2010

I’ve been trying out different recipes from an outstanding cookbook, Dining in Historic Kentucky: A Restaurant Guide With Recipes. So far, everything I’ve tried has been a rip roaring, plate-cleaning, lip-licking success.

I was blown away by a recipe for chicken salad… not just any chicken salad, mind you. This recipe was for deSHA’S Hawaiian Chicken Salad and you need to speed to your favorite grocery store for the ingredients right now. It is unbelievable.

deSha’s Hawaiian Chicken Salad Recipe

1 pound cooked white meat of chicken, cut bite-sized
1/2 cup mayonnaise
1 green onion, chopped
1 cup canned chunky pineapple, drained
1 cup chopped pecans

In a mixing bowl, combine chicken, mayonnaise, and green onion and mix well. Stir in pineapple and nuts.

How I colored outside of the lines: I cooked more chicken and added chopped celery along with the pineapple and pecans, so I also added a little more green onions and mayo. This chicken salad looked gorgeous with the pineapples and pecans all big and chunky, but I wanted to serve the chicken salad in pita pockets, so I cut the chunks into much smaller pieces and even chopped the pecans a little more.

If I had had some grapes on hand, I would have chopped some on top of each pita-wich. But, alas, I am who I am and had given our grapes to a possum who was passing by. (She was most grateful and couldn’t have been cuter.)

If you made this chicken salad with chunky pineapples, large chunks of chicken, coarsely chopped pecans, green onions, and maybe even grapes, it would be delicious with or without bread. I could see eating this remarkable dish with crackers. Please do give it a try – you’ll be thrilled that you did.

About deSha’s:
deSha’s Restaurant is located on the northwest corner of Main and Broadway in historic Lexington, Kentucky. These two streets were vital to Lexington when it was laid out in 1780… and no, I wasn’t there.

On this northwest corner of the intersection stood the first Fayette County Courthouse, with a hut for a jail alongside. A hut!

Although the interior has been altered, a great effort was made to preserve the Victorian feeling. deSha’s has been described as a “Fun or casual place, with a lively atmosphere and upbeat music in the background.” Somehow they forgot to mention the best chicken salad in the universe.

Delicious Pace Recipes For Superbowl Snacks: From Wings to Spinach Dip

by Joi on January 11, 2010

As a nation, we love our food, don’t we?! So much so that in a study they conducted, Pace found that the Super Bowl has become as much about the food as it is about football. Especially if, like me, your team never seems to make it to the big game. But enough about my Broncos.

The study revealed that Super Bowl Sunday has become the top at-home party day of the year (surpassing even New Year’s Eve!) and is second only to Thanksgiving as the biggest eating day of the year. The study even found that more people remember what they ate on Super Bowl Sunday than who won the game.

I can attest to that… Who did win last year?

In preparation for Super Bowl XLIV (taking place Feb. 7 in Miami), here are four of Pace Kitchens’ favorite recipes for Super Bowl Sunday, to help make your party more festive and more memorable.

Warm Spinach Dip with a Kick
Prep: 15 minutes Cook: 15 minutes Yield: 32 servings (2 tablespoons each)

Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 tablespoons all-purpose flour
1 cup milk
1 cup Pace® Picante Sauce
4 ounces shredded part-skim mozzarella cheese (about 1cup)
Tortilla chips or fresh vegetables

1. Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.
2. Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.

Sweet & Spicy Chicken Wings
Prep: 10 min. Bake: 35 min. Yield: 24 pieces

12 chicken wings or 24 chicken drumettes
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 tsp. ground ginger

1. Cut off chicken wing tips and discard. Cut chicken wings in half at joint. Place chicken into foil-lined shallow baking pan.
2. Stir picante sauce, honey and ginger in large bowl. Toss chicken with 1/3 cup of picante mixture.
3. Bake at 500°F. on lowest oven rack 35 min. or until crispy and cooked through, turning chicken over once halfway through baking. Remove chicken and toss with remaining picante mixture.

Sweet & Spicy Barbecued Brisket
Prep: 10 minutes Marinate: 8 hours Bake: 4 hours 30 minutes Yield: 10 servings

1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups Pace® Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds or Pepperidge
Farm® Farmhouse Premium White Rolls with Sesame Seeds

1. Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
2. Bake, covered, at 300°F. for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

Salsa Verde Meatballs
Prep: 15 min. Bake: 20 min. Yield: 16 meatballs

1 1/4 cups Pace® Salsa Verde
1 1/2 lb. ground beef
1 egg
3/4 cup finely crushed tortilla chips
4 green onions, minced

1. Heat oven to 350°F.
2. Thoroughly mix 3/4 cup salsa, beef, egg, tortilla chips and green onions in large bowl. Shape mixture firmly into 16 meatballs.
3. Place meatballs into 3-qt. shallow baking dish. Top each with 1 tsp. salsa.
4. Bake 20 min. or until meatballs are cooked through. Serve with remaining salsa. Mini Meatballs: Prepare beef mixture as directed above. Shape mixture firmly into 48 mini meatballs. Place meatballs into 4-qt. shallow baking dish. Bake at 350°F. 10 min. or until meatballs are cooked through. Serve with remaining salsa.

Add Variety to Your Dinner Routines with Campbell’s Soup Recipes

by Joi on December 9, 2009

Campbell's Soup Can 1965 Framed Art Print by Andy Warhol Print Size 14 x 11in. Image Size 12 x 8 in. Frame Size 20.75 x 17.75 in. Quality Black Metal Frame With

CAMDEN, N.J. (December 2009) – The trend is clear – families are eating at home more frequently than they have in years. While this can be a great way to save some money, it can also pose a challenge – how can people find new ways to liven up the same foods? To solve this dilemma, the experts in Campbell’s KitchenSM have created a new Budget-Friendly collection of recipes that use the full array of Campbell brands. Each recipe transforms tried-and-true ingredients into fresh, exciting meals that are sure to please the whole family.

“Many people assume that budget-friendly foods mean casseroles,” said Jane Freiman, Group Manager – Campbell’s Kitchen. “However, our new recipe collection features a variety of recipes, many of which can be created for less than $10, to provide today’s budget-conscious family with delicious and easy twists on familiar meals like tacos, hamburgers and lasagna. All it takes is the confidence to try a new recipe and a few basic ingredients.”

Jane recommends the following to help keep costs down and create frugal, flavorful meals.

Scan the circulars and clip coupons: Plan your menu around weekly sales circulars, clip coupons for items you use and take advantage of supermarket rewards programs.
Stock up on sale items: When frozen meats are on sale, like boneless, skinless chicken breasts or fish fillets, buy extra. Then, individually wrap, label and refreeze them. They’ll keep for about 3 months and will be easy to cook for one or two people without thawing an entire package.
Consolidate shopping trips: Going to the grocery store once – rather than a few times throughout the week – saves time and gas, and can also help cut down on impulse buying.
It’s all in the season: When certain items are in season, they’re more plentiful, which means prices are often lower. This is a great time to buy in bulk and freeze what can’t be used right away. For example, freeze berries – like raspberries, strawberries or blueberries – in a single layer on wax- or parchment-lined baking sheets. Once frozen, they can be transferred to plastic bags or containers and kept in the freezer until ready to use.
Consider the cut: Tough meat cuts, like pork shoulder and chuck roast, are routinely less expensive than steaks or chops. They do require low, slow cooking methods (like stews and braises), but can help create great-tasting, inexpensive dinners that don’t require much preparation.
Learn to cut up whole chickens: Purchasing a whole chicken – and cutting into parts yourself – is much cheaper than buying pre-cut and packaged chicken parts.
Be creative: Leftovers are another great way to stretch the food dollar. Instead of just reheating last night’s dinner, try combining leftover roast chicken with fresh sliced vegetables in a quick stir-fry or casserole.
Following even a couple of these tips each week can help cut down costs over time,” said Jane.

Here are a few of Jane’s favorite recipes to try. Change up everyday chicken with Easy Chicken & Cheese Enchiladas or Sweet & Spicy Picante Chicken. Hungry for Italian, but want something a little different? Then try Chicken with Sun-Dried Tomatoes or Good-For-You Chicken Parmesan. Ordinary hamburgers are good, but they are exceptionally moist and juicy when transformed into French Onion Burgers. Beef & Mushroom Lasagna and Beef Taco Skillet put new twists on two family favorites.

For more delicious, low-cost meal ideas, visit us online at CampbellsKitchen.com.

Beef and Mushroom Lasagna Recipe
Prep: 25 min. | Bake: 30 min. | Broil: 2 min. | Stand: 10 min. | Makes: 6 servings

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego® Fresh Mushroom Italian sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

1. Heat oven to 400°F. Stir soup and milk in small bowl until smooth.
2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 min. or until hot. Uncover baking dish.
5. Heat broiler. Broil 4″ from heat 2 min. or until cheese is golden brown. Let stand 10 min.

Beef Taco Skillet Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings

1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato soup (Regular or Healthy Request®)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6″), cut into 1″ pieces
1/2 cup shredded Cheddar cheese

1. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 min. Stir. Top with cheese.

Easy Chicken and Cheese Enchiladas Recipe
Prep: 10 min. | Bake: 40 min. | Makes: 6 servings

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6″), warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in 2-qt. shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake at 350°F. 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Chicken with Sun-Dried Tomatoes Recipe
Prep: 10 min. | Cook: 20 min. | Makes: 4 servings

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped*
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese (optional)

1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.

*Or substitute 1 tbsp. finely chopped onion.

French Onion Burgers Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings

1 lb. ground beef
1 can (10 1/2 oz.) Campbell’s® Condensed French Onion soup
4 slices cheese
4 Pepperidge Farm® Classic sandwich buns with sesame seeds, split

1. Shape beef into 4 (1/2″-thick) burgers.
2. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat.
3. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 min. or until desired doneness. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.

Good-For-You Chicken Parmesan Recipe
Prep: 5 min. | Cook: 25 min. | Stand: 5 min. | Makes: 6 servings

Vegetable cooking spray
6 skinless, boneless chicken breast halves
1 1/2 cups Prego® Heart Smart Traditional Italian sauce
1/4 cup grated Parmesan cheese
1 cup fat-free shredded mozzarella cheese

1. Spray 12″ skillet with cooking spray and heat over medium-high heat 1 min. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Stir sauce and 3 tbsp. Parmesan cheese in skillet. Heat to a boil. Return chicken to skillet and reduce heat to low. Cover and cook 10 min. or until chicken is cooked through.
3. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 min. or until cheese is melted.

Sweet and Spicy Picante Chicken Recipe
Prep: 5 min. | Bake: 20 min. | Makes: 4 servings

4 skinless, boneless chicken breast halves
1 1/2 cups Pace® Picante sauce
3 tbsp. packed light brown sugar
1 tbsp. Dijon-style mustard
3 cups hot cooked regular long-grain white rice

1. Place chicken into 2-qt. shallow baking dish. Stir picante sauce, brown sugar and mustard in small bowl. Pour picante sauce mixture over chicken.
2. Bake at 400°F. 20 min. or until chicken is cooked through. Serve with rice.

About CampbellsKitchen.com

CampbellsKitchen.com represents the new on-line presence of the experts in Campbell’s Kitchen. For more than 65 years, a dedicated team of chefs, home economists and recipe developers have used their culinary, research and development skills to provide a range of recipe ideas for American families. Today, CampbellsKitchen.com is a comprehensive resource for people looking for inspiring recipes, affordable meals, cooking tips and information.

Picture Credit: The gorgeous photos in this post are framed art prints by the amazing Andy Warhol. Click on each to take a closer look. They’re outstanding!

Buffalo Chicken and Sargento White Cheddar Cheese Panini with a Special, Unexpected Guest

by Joi on December 8, 2009

You know me, I’m always playing with, and loving, my Hamilton Beach Panini Press Gourmet Sandwich Maker. But this afternoon, I took it for a ride that neither one of us were too sure of.

I kept saying, “Trust me. Been doing this for ages,” and P.P. (He goes by his initials – come on, wouldn’t you if your name was Panini Press?) kept saying, “I – just – don’t – know –” As it turned out, I was so totally right! The panini I built today goes down in history as one of my own personal best.

I heated up the Panini Press and lightly buttered the top and bottom. I would have gone with Olive Oil but, somehow, I ran out of this wonderful staple. Oh, well… I’m never out of butter, so butter it was.

I spread a little spicy brown mustard on one slice of my Sarah Lee White Whole Wheat bread and placed it onto the buttered press. Then I added a slice of “Buffalo Chicken” deli meat (from Kroger’s deli). Any sliced chicken sandwich meat would suffice, but this was extra, extra special. On top of the chicken, I spread a little Cattlemen’s Smokehouse Barbecue Sauce (sensational BBQ sauce). Then I placed a slice of Sargento White Cheddar cheese on top of the Cattlemen’s. Then… now this is where P.P. nearly fell off the counter – I spread a tablespoon of leftover coleslaw on top of the White Cheddar cheese. I caught the press as it started to commit Harry Carry and topped the whole production off with the other piece of bread.

I cooked it until the texture amused me, then sat the deliciously aromatic sandwich on my cutting board – allowing it to get its bearings for a minute. Then I cut him in half, plated him with a few pickles and sat down to see how the experiment turned out. Two minutes (at most) later, I was kicking myself for only making one. I generally never eat much at a time – especially since a recent dental extraction – but I seriously wanted a second sandwich right then and there.

The different flavors mingled and tingled and created one of the best – if not the best – panini I’ve ever tasted. The coleslaw gave a wonderful crunch in the background of a delicious party being thrown by some of my personal favorites: remarkable deli luncheon meat, Cattlemen’s extraordinary bbq sauce, and Sargento’s white cheddar cheese, a flat-out addiction. Also, Sarah Lee makes the best bread known to man. Or woman. Or Panini Presses.

The buffalo chicken could have been replaced just as splendidly with smoked turkey or smoked chicken. Give this one a try – and don’t you dare leave out the coleslaw. Grab an individual size from KFC or Long John Silver’s if you don’t have any made up.

Knorr’s Recipe for Chicken and Vegetables Over Rice

by Joi on December 4, 2009

Chicken Recipe with Rice and Vegetables

The following recipe is from Knorr’s and calls for a package of their outstanding Rice Sides - Cheddar Broccoli. Knorr’s side dishes are quick, easy, and blissfully economical – but you know what a stickler I am. If I didn’t taste perfection in every single bite, they’d never go in my cart. But I do, and they do… again and again! It’s funny, I’ve loved their pasta sides for nearly 300 years (I age pretty well) but I never tried their rice sides until fairly recently – with age comes wisdom. The rice sides are every bit as delicious as the pasta sides.

Try a few different varieties for yourself this weekend – you’ll wonder why you haven’t been Knorr-ing all along. I could so write commercials.

Grilled (or Broiled) Chicken and Vegetables Over Rice

INGREDIENTS
2 Tbsp. I Can’t Believe It’s Not Butter!® Spread, melted
4 tsp. Italian seasoning
2-1/2 lbs. chicken parts
2 medium zucchini and/or yellow squash, sliced diagonally
1 medium onion, cut into 1/2-inch-thick slices
1 medium red bell pepper, quartered
1 package Knorr® Rice Sides™ – Cheddar Broccoli, prepared according to package directions

PREPARATION
1. Blend Spread with Italian seasoning in small bowl.
2. Brush chicken and vegetables with seasoning mixture.
3. Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ – Cheddar Broccoli.

Cost per recipe*: $9.65
Cost per serving*: $2.41

*Based on average retail prices at national supermarkets.

Swanson’s White and Wild Rice Pilaf Recipe

by Joi on July 15, 2009

1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
2 large carrots, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
2 cloves garlic, minced
3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/2 cup uncooked wild rice
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.

Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.

Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.

Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends texture and a rich nutty flavor.

I love cooking with chicken broth – it adds more flavor to a recipe than you can even imagine. Next time you make rice, use chicken broth instead of water and I promise you’ll be amazed.

Click HERE for more delicious recipes using the best chicken broth on the market: Swanson’s.

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