From the category archives:

Quick and Easy Recipes

Fluffy Blueberry Pie Recipe for the Win

by Joi on March 15, 2010

The recipe below is for Fluffy Blueberry Pie and couldn’t be easier to make – this I promise. I also promise that it is so delicious, you’ll fight for the last bite. You can substitute peeled, sliced peaches for the blueberries and the pie will be just as remarkable. Either fruit would make an ideal Easter Pie recipe or a simple dessert for warm summer nights.

Fluffy Blueberry Pie Recipe

20 large marshmallows
1/4 cup whole milk
4 cups fresh blueberries (divided)
1 (8 oz) carton frozen whipped topping, thawed
1 pastry shell (9 inches), baked

In a heavy saucepan, combine marshmallows and milk. Cook, stirring constantly, over medium-low heat until marshmallows are melted and mixture is smooth.

Allow to cool for about 10 minutes, stirring several times.

Stir in 3-1/2 cups of the blueberries (or peaches, if you go that route). Take out and set aside 1/2 cup of the whipped topping. Fold remaining topping into blueberry mixture.

Pour into crust. refrigerate for at lease 2 hours. Top off with the remaining blueberries and reserved whipped topping.

Once your familiar with the recipe, you’ll want to try out different fruit. I would imagine that raspberries would be amazing and blackberries would probably have your family throwing themselves at your feet. Note to self: Put blackberries on the grocery list….

Yield: One 9″ Pie or about 8 servings.

Coca-Cola Cake: A Fun and Delicious Recipe!

by Joi on March 8, 2010

Coca-Cola Bathing Beauty Replica Metal Sign

Cocoa-Cola Cake Recipe

STEP 1
2 cups sugar
2 cups all-purpose flour
1/4 cup vegetable oil
1/2 cup butter
1 cup Coca-Cola
3 Tbs cocoa

Mix the sugar and flour in a large bowl. Combine the oil, butter, Coca-Cola and cocoa and add to the dry ingredients.

STEP 2
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 cup buttermilk

Add and mix well.

STEP 3
1-1/2 cup miniature marshmallows

Fold the marshmallows into the delicious mixture and bake in a greased and dusted with cocoa 9×13 inch pan for 30 minutes at 350 degrees.

STEP 4
1/2 cup butter
3 Tbs cocoa
5 Tbs Coca-Cola

Bring to a boil.

STEP 5
1 box powdered sugar
1 tsp vanilla

Add to the boiled cocoa and Coca-Cola. Combine and pour over the hot cake. Delicious!

The Easiest Broccoli Casserole Recipe Ever

by Joi on March 7, 2010

Buy at AllPosters.com

Fast and Easy Broccoli Casserole

2 (10 oz) packages chopped broccoli
1/2 lb Velveeta cheese
1/2 stick margarine

TOPPING:
1/2 stick margarine
25 Ritz crackers

Cook broccoli according to the directions on the package. In microwave, melt margarine and cheese together. Mix with broccoli. Pour into a greased casserole dish.

Mix together TOPPING ingredients and pour over broccoli mixture. Cook at 350 degrees for 20-25 minutes.

Could it possibly get any easier than that?!

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!

by Joi on March 1, 2010

The vegetarian recipe below is from the wonderful cookbook you see pictured above – The Complete Idiot’s Guide to Being Vegetarian. I’ve already reviewed this book on Get Cooking, so I’ll spare you the details about how much you need your own copy (which you do!). You can find my review linked below the recipe. I’m even more impressed with this cookbook now that I’ve re-read it and tried out more of the recipes. There are more than just recipes, of course, there is a wealth of information for everyone – whether you are…

A vegetarian who hasn’t touched meat in years.
A new vegetarian.
A semi-vegetarian.
A fish, and chicken-lover who is trying to eat more vegetables and more vegetarian meals.
Eating a burger right this minute and wish I’d shut-up about veggies.

No matter what category you’re in, you’ll love this book. Personally, I’m a 4… a very happy 4 who is about to eat a fish sandwich for lunch.

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups

Serves 4 | Prep Time: 15 Minutes | Serving Size: 1 Roll-up
1 cup sprouted garbanzo beans (or steamed)
1/2 cup tahini
1 cup olive oil
2 TBS fresh parsley
2 cloves garlic
1/4 cup fresh squeezed lemon juice
1 TBS tamari
Salt
Pinch cayenne
Water
Large romaine lettuce leaves (washed, patted dry)
Feta cheese, crumbled
1 tomato, chopped
1 cucumber, chopped

Place the garbanzo beans in a blender or a food processor. Add tahini, olive oil, parsley, garlic, lemon juice, tamari, salt, and cayenne, and blend until creamy.

Spread several tablespoons hummus onto 1 romaine leaf, and top with crumbled feta cheese, chopped tomato, and chopped cucumber. Roll and eat.

This makes an outstanding hummus – whether you bring the romaine lettuce to the party or not. I love this hummus served with raw vegetables and/or crackers.

From my own experience (this isn’t from the book), you can substitute creamy peanut butter for tahini and soy sauce for the tamari. Tahini can be pretty costly. It depends on the mood I’m in at the grocery store whether I buy it or just use peanut butter. I’m familiar with both and, honestly, can’t tell a discernible enough difference to recommend one over the other.

The wonderful recipe above is from The Complete Idiot’s Guide to Being Vegetarian by Frankie Avalon Wolfe, M.H., Ph.D. You can read my review of the cookbook and see if you’d be interested in a copy of your own. Whether you are a vegetarian or not, this really is an outstanding book.

Jimmy Carter Pudding Recipe For President’s Day

by Joi on February 13, 2010

Monday is President’s Day and what better way to celebrate than by making a dessert or dish named in honor of a president?! I’m going to post a series of recipes over the next few days with President’s Day in mind. I’m beginning with someone who has possibly served our country even better after leaving the White House than the time he was in it.

President Jimmy Carter is what I like to refer to as a “quality human being.” His dedication to serving and helping others is an inspiration to everyone the world over. This recipe is for Jimmy Carter Pudding – an outstanding dessert for President’s Day or any other day.

Jimmy Carter Pudding Recipe

1st Layer:
1 cup flour
1 stick butter
2/3 cup salted, chopped peanuts (where the dessert gets its name!)

Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.

2nd Layer:
1/3 cup peanut butter
1 cup powdered sugar
8 oz cream cheese
1 cup whipped cream

Mix and spread over cooled baked crust.

3rd Layer:
3 oz box instant chocolate pudding
3 oz box instant vanilla pudding
2-3/4 cup milk

Combine and gently spread over the 2nd layer.

4th Layer:
Spread a layer of whipped cream over the pudding mixture and sprinkle with chopped peanuts.

Yum!

Speaking of quality human beings such as President Jimmy Carter, Random Acts of Kindness Week begins on February 15. There is a heart-warming movement gaining momentum that involves seniors. I hope you’ll read more about this Random Acts of Kindness for Seniors on my Self Help Blog. It’s a wonderful idea and the more people that take place, the more hearts will be touched.

Nigella Lawson’s Roquamole Recipe from Nigella Express: In a Word, Divine!

by Joi on February 10, 2010

It’s been well-documented that Nigella Express is one of my all-time favorite cookbooks… and if there’s something I know inside/out it’s cookbooks. A collection numbering in the hundreds earns you the title expert.

A recipe I return to often is Nigella’s Roquamole. Like Nigella, I’m completely obsessed with avocados, so I thoroughly appreciate new and creative things to do with them. This recipe makes a throroughly modern Millie type of recipe that I know you’ll love.

Nigella Lawson’s Roquamole Recipe

Yield: 4-6 Servings
1 cup crumbled Roquefort or Saint Agur blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapenos from a jar
2 tablespoons finely sliced scallions
1/4 tsp paprika
large bag of blue corn tortilla chips (the blue corn ones make a huge difference, I recommend them with this recipe)

Crumble or mash the blue cheese with the sour cream in a bowl
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the jalapenos and stir them into the mixture along with the finely sliced scallions.
Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.

Classic Quesadillas Without the Classic Extra Fat and Calories

by Joi on January 27, 2010

On another blog recently, I was pointing out my husband’s outrageous loyalty to favorite brands (NordicTrack among others). I got to thinking about it and I might even be more loyal to certain brands when it comes to cooking and cleaning. You certainly know about my dedication to Sargento Cheeses and Beemer (online) Cheeses. I figure, if something’s outstanding, why wander away from it.

When I’m in the grocery store, in the dairy and cheese aisle, I don’t even bother looking at the other brands of cheese – I just look at the varieties of Sargento. (By the way, I realize this is reading kind of like a commercial, so I’ll just add that I am not being paid in any way to say these words! I just think this brand of cheese is ridiculously good.)

Sargento has been offering delicious, better than average cheese for some time now – but recently they began adding Reduced Fat cheeses to their line-up. I ignored them for a while, pretending like I didn’t see them any more than they saw me. Then I tried them and was blown straight away. If the packages didn’t tell me that they were reduced fat, I swear I’d never know.

I recently bought a few bags of Sargento Reduced Fat 4 Cheese Mexican Cheese (Shredded Reduced Fat Monterey Jack, Cheddar, Queso Quesadilla, & Asadero Cheese). I used one bag with Chicken Tacos and the other with a recipe for Classic Quesadillas that was on the back of the bag. Delicious! The recipe is below and you must, must, must try it.

Classic Quesadillas Recipe with Sargento’s Reduced Fat 4 Cheese Mexican Cheese

2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
1 cup canned black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
2 tsp. chopped bottled jalapeño peppers
4 (8-inch) fat-free flour tortillas
1/2 cup chunky-style salsa
1/4 cup fat-free or light sour cream (optional)

Directions:

Combine 1-1/2 cups cheese, beans, cilantro and jalapeño peppers in a medium bowl; mix well. Spoon onto tortillas; fold each tortilla over.
Coat large nonstick skillet with cooking spray; heat until hot. Place 2 quesadillas in skillet. Cook 1 minute or until golden brown on bottom. Turn; sprinkle with 1/4 cup cheese. Cover; reduce heat. Cook 2 minutes more or until golden brown and cheese is melted. Cover to keep warm.
Repeat with remaining quesadillas and cheese. Serve with salsa and sour cream, if desired.

I didn’t have any sour cream on hand, although it is wonderful with quesadillas, tacos, burritos, etc. In addition to the salsa, I served these with one of my favorite things on earth – guacamole. I almost always have at least 2 avocados rolling around the kitchen. Actually, make that at least 4 – two on the counter ready to go and a few more on a shelf, softening up. It’s my avocado system and it’s a delicious one.

So are these quesadillas!

Alaska Salmon Recipes: Salmon, Artichoke and Bean Salad, Thai Salmon Cakes, and More!

by Joi on December 9, 2009

Alaska Salmon Artichoke and Bean Salad

ALASKA SALMON, ARTICHOKE AND BEAN SALAD (a 15 minute meal!)

1 jar (14 oz.) marinated, quartered artichoke hearts
1 jar or can (16 oz.) marinated bean salad
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (10 oz.) ready-to-eat salad greens or spinach leaves

Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.

Salad: In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1-1/4 cup salmon mixture.

Makes 4 servings. Nutrients per serving: 330 calories, 15g total fat, 3g saturated fat, 37% of calories from fat, 58mg cholesterol, 28g protein, 28g carbohydrate, 9g fiber, 1768mg sodium, 325mg calcium and 2.4g omega-3 fatty acids.

THAI SALMON CAKES WITH HOT AND SOUR SAUCE

2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste

Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Makes 4 Servings.

HOT AND SOUR SAUCE

2 Tablespoons sugar
2 Tablespoons plus 1 teaspoon rice vinegar
2 Tablespoons chili sauce (sambal or roasted)
1 Tablespoon fresh chopped cilantro

Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup.

Nutrients per serving (with ½ dipping sauce): 444 calories, 19g total fat, 5g saturated fat, 39% calories from fat, 238mg cholesterol, 47g protein, 20g carbohydrate, 2g fiber, 1919mg sodium, 498mg calcium and 3.6g omega-3 fatty acids.

ALASKA SALMON WITH HORSERADISH, WALNUTS AND HERBS

2 Alaska Salmon fillets (4 to 6 oz. each)
Olive oil
3 Tablespoons horseradish sauce
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste

Preheat oven to 450.

Spray a 9-by-13-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.

Meanwhile, in a small bowl combine horseradish sauce, walnuts, herbs and butter. Season with salt and pepper. Remove fish from oven and spread mixture evenly over salmon fillets.

Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serves 2.

Recipe and Photo Credit: http://www.alaskaseafood.org/

***** To read why we all need to eat more salmon, check out the recent post on my Self Help Blog! One of the benefits may surprise (and delight) you.

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.

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