http://www.kraftrecipes.com/recipes/stove-top-one-dish-chicken-50389.aspx
What You Need
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Kraft Kitchens Tips
Substitute
Substitute fat-free milk for the sour cream.
Use Your Oven
Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.
Substitute
Prepare with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Monday, November 21, 2011
Chicken Chimichangas
Penzey's Spices
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
Wegman's Buttercream Frosting
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710495
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
Sugar Cookies
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710471
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
Butternut Squash with Baby Spinach
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=348355#
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
Lyonnaise Potatoes
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728856#
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
Roasted Vegetables with Chestnuts
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728855#
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
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