Super Bowl Ideas

1. Signature Baked Macaroni and Cheese

2. Meal-in-a-Bite Nachos

3. Chili with Tortellini

4. Mexican Breakfast Casserole

5. 2-in-1 Cheese Dip

6. Bacon Ranch Potato Salad

7. Jalapeno Popper Chicken Quesadillas

8. Loaded Tex-Mex Beef Enchiladas

9. Buffalo Shrimp

10. Hot Chili Dip

11. Chipotle Chicken Salad

12. Sweet Chile Hot Wings

13. Creole Stuffed Mushrooms

14. Bacon Wrapped Scallops with Cilantro Chili Mayo

15. Crowd Pleasing Clam Dip

16. Suddenly Salad Bacon and Ranch Copycat

17. Southwestern Pinwheels

18. Buffalo Chicken Tenders

Creamy Orzo

I can’t help but wonder about the origin of orzo. Deceptively, it resembles grains of rice, but is actually pasta. Was it created by mistake? Was it intended as an April Fools’ Day joke? Orzo, which means “barley” in Italian, was named after its size and shape. Typically, it is made from durum semolina wheat, because the hard texture of the wheat helps the pasta keep its shape during cooking. Was it created in this size and shape to enable faster cooking? It’s undeniably versatile. Although, commonly used in soups, it’s a great filler for casseroles, ideal for cold summer salads, or served alone as a filling and easy side dish. It can replace Arborio rice when making risotto, or it can be browned and used in pilaf. Because of its versatility, orzo is used extensively in Mediterranean and Middle Eastern dishes. Regardless of where it came from, I hope it sticks around for a while. It’s easy to get creative with orzo, as it absorbs the flavor of added ingredients so well. This simple side dish was my first introduction to cooking with orzo and it remains a favorite in this household. It has the creamy consistency of a risotto and a comforting blend of garlic, shallots, fire-roasted tomatoes, peas and freshly grated Parmesan.

Chinese Orange Chicken

Yesterday, we decided to treat ourselves to a little Chinese-American cuisine. No, we didn’t order takeout. It seems like every time I go on Pinterest, I come across another recipe for Chinese Orange Chicken. We’ve never had this before; and I was really curious about it. It’s not that we lived a sheltered life, we were just fortunate enough to live near a restaurant that specialized in Polynesian, Szechuan and Asian dishes. Their food was the best around, and their prices were reasonable, so fast-food takeout was never an option for us (meaning, we never tried Panda Express). I’ve seen recipes floating around the Internet for a crockpot version of orange chicken; but I wanted to experience the authentic taste, especially for my first attempt. So, I searched for (what I considered to be) the best adaptation of this dish; and this recipe seemed the most legit (from damndelicious.net). I made a few changes to the ingredients list, only to suit our tastes. I did go with the fried version. Although, I’m not an advocate of fried food, I do believe it’s okay in moderation. A deep fryer is not essential for this dish, as you can easily fry this in a wok or large pot on the stove top (using only 1 cup of oil). Now, on to my final review. I wouldn’t hesitate to make this again. I was thrilled with the results. We both loved it. The orange flavor was distinct, yet not enough to overpower the bolstering flavor of ginger and garlic; a perfect combination of sweet, savory and tangy, with just a hint of spiciness from the Sriracha. There was a nice texture on the chicken breasts, enough to hold up to the sauce, yet the chicken pieces were delectably moist on the inside. This was so good, and easier to make than I thought it would be. After trying this, I’m not sure I would ever want to experience the takeout version; it just might be a disappointment in comparison.

I ended up using 4 eggs. I also used 1/4 teaspoon of sesame oil (to toast sesame seeds), not shown.

Cut the chicken breasts into smaller, bite-sized pieces. I cut them into 2-inch chunks.
Zest and juice the orange. Mince the garlic and ginger. Slice the green onions, and set aside (for garnish).

I lightly toasted the sesame seeds in 1/4 teaspoon of sesame oil, to make the sesame flavor pop a little more. (I toasted for about 3 to 5 minutes, in a small skillet, over medium heat.) Set aside, as this will be used for garnish, also.

You will need to marinate the chicken, for a minimum of 30 minutes. (I marinated mine for about 1-1/2 hours.) To make the marinade: In a large bowl, whisk together the chicken stock (or broth), orange juice, sugar, rice vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper.

In a gallon-size resealable plastic bag, combine the chicken pieces with 2/3 cup of the marinade (set aside remaining marinade left in bowl). Marinate (in the refrigerator) for a minimum of 30 minutes, occasionally turning the bag to evenly distribute the ingredients.

Heat oil. I get the best results using peanut oil. You can use a deep fryer (pre-heated between 350° F. and 375° F.); or you can heat 1 cup of oil to a wok or deep, large pot on the stove top.

Drain the chicken from the marinade, discarding the marinade.

In small bowl, whisk the eggs. 

In another gallon-size resealable bag, pour in cornstarch.
 

Working, with about 8 pieces at a time, dip the chicken pieces into the eggs, then drop in the bag of cornstarch. Shake well to coat.

Add chicken pieces to hot oil. Cook for about 3 to 4 minutes, or until crispy. This is where I had a little problem determining the doneness of the chicken. I was expecting the chicken pieces to fry to a golden brown, but they remained “white” in appearance (probably due to the cornstarch coating). After taste testing, I was able to figure out that 4 minutes yielded the best results.

Transfer the chicken pieces to a paper towel-lined dish. Repeat until all chicken pieces have been cooked.

In the meantime, pour reserved marinade into a medium saucepan, over medium heat. Bring to a boil. Combine 2 Tablespoons cornstarch with 2 Tablespoons water; whisk to combine. Pour this into the boiling marinade. Cook, stirring constantly, until thickened, about 1 minute. Keep warm. You may have to take it off the heat for a few minutes, so it doesn’t continue to thicken on the stove top.

Transfer cooked chicken to a serving bowl. Pour thickened marinade over all. Toss to thoroughly coat all the chicken pieces. Garnish with reserved sesame seeds and green onion.

CHINESE ORANGE CHICKEN
Source: damndelicious.net
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds boneless, skinless, chicken breasts, cut into 2-inch chunks (about 3 breasts)
• 2 cups, plus 2 Tablespoons, cornstarch, divided
• 4 large eggs, beaten
• 1 cup peanut oil (or vegetable oil)
• 2 Tablespoons sesame seeds
• 1/4 teaspoon sesame oil
• Green onions, thinly sliced, for garnish

Marinade:

• 1 cup chicken stock (or broth)
• 1/2 cup, plus 2 Tablespoons, freshly squeezed orange juice
• 1/2 cup sugar
• 1/3 cup rice vinegar
• 1/4 cup soy sauce (Tamari recommended)
• 3 cloves garlic, minced
• 1 Tablespoon grated orange peel
• 1-1/2 teaspoons Sriracha (or more, to taste)
• 1-1/2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper

DIRECTIONS:

1. In small skillet, over medium heat, lightly toast sesame seeds in 1/4 teaspoon sesame oil (3 to 5
    minutes). Remove from heat; set aside (for garnish).
2. To make the marinade: In a large bowl, whisk together the chicken stock (or broth), orange juice,
    sugar, rice vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper.
3. In a gallon-size resealable plastic bag, combine the chicken pieces with 2/3 cup of the marinade (set
    aside remaining marinade left in bowl). Marinate for a minimum of 30 minutes, occasionally turning
    the bag to evenly distribute the ingredients.
4. Heat oil. You can use a deep fryer (pre-heated between 350° F. and 375° F.); or you can heat 1 cup of
    oil to a wok or deep, large pot on the stove top.
5. Drain the chicken from the marinade, discarding the marinade.
6. In small bowl, whisk the eggs. In another gallon-size resealable bag, pour in cornstarch.
7. Working, with about 8 pieces at a time, dip the chicken pieces into the eggs, then drop in the bag of 
    cornstarch. Shake well to coat. Add chicken pieces to hot oil. Cook for about 3 to 4 minutes, or until
    crispy. Transfer the chicken pieces to a paper towel-lined dish. Repeat until all chicken pieces have
    been cooked.
8. In the meantime, pour reserved marinade into a medium saucepan, over medium heat. Bring to a
    boil. Combine 2 Tablespoons cornstarch with 2 Tablespoons water; whisk to combine. Pour this into
    the boiling marinade. Cook, stirring constantly, until thickened, about 1 minute. Keep warm.
9. Transfer cooked chicken to a serving bowl. Pour thickened marinade over all. Toss to thoroughly coat
    the chicken pieces. Garnish with reserved sesame seeds and green onion.

Apple Cinnamon Loaf

What a strange winter this has been. Last week we neared 60° and yesterday we had our first official snowfall of the season in North Carolina. We only got a dusting, but for this area that’s a big deal. Schools closed; the grocery stores were packed. Of course, down here they don’t have the heavy equipment required to properly clear the roads. A local told us; “You can always tell a northerner, they run out and buy a shovel, while the southerner just waits for the sun to melt it.” So, while we are waiting for the snow to melt, I decided to make a comforting snack to accompany a nice hot cup of coffee. This quick and easy Apple Cinnamon Loaf tastes just like a coffee cake. Packed with apples and cinnamon, it has great flavor, yet it’s light and moist in texture. This is one of those perfect “anytime” snack cakes. I made this loaf yesterday and most of it is gone already. It’s a definite winner! I know I’ll be making it again and again.

Preheat oven to 350° F. Grease and flour a loaf pan (or spray with Baker’s Joy).

In small bowl, mix together brown sugar and cinnamon.

In large bowl, cream together white sugar and butter using an electric mixer until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract, and mix to blend.

In another bowl, combine flour, baking powder and salt. 

Slowly add to creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter in prepared loaf pan. Next, add half of the brown sugar and cinnamon mixture. Using a toothpick, lightly swirl brown sugar mixture through batter.

Top with a little more than half of the chopped apples. Lightly pat apple mixture into batter. 

Pour remaining batter over apple layer. Top with remaining apple and brown sugar cinnamon mixture. Lightly pat apples into batter. Using a toothpick, lightly swirl brown sugar mixture through apples. Don't swirl too much, or you will shift the apples.

Bake for 50 to 60 minutes, or until top springs back when touched. A toothpick test doesn’t work as well because of all the moisture of the apples. 

Cool completely, on a wire rack. If you try to remove the loaf from the pan too early, it will fall apart. It is very moist and will require longer to cool.

I cut the first piece a little too soon; and it fell apart. But, you can see how incredibly moist this cake really is. Resist the temptation to cut it too soon (if you can).

APPLE CINNAMON LOAF
Source: justapinch.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/3 cup brown sugar (not packed)
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1-1/2 apples, peeled and chopped (sweet apples, not tart)

DIRECTIONS:

1. Preheat oven to 350° F. Grease and flour a loaf pan (or spray with Baker’s Joy).
2. In small bowl, mix together brown sugar and cinnamon.
3. In large bowl, cream together white sugar and butter using an electric mixer until smooth and creamy.
    Beat in eggs, one at a time, until incorporated. Add vanilla extract, and mix to blend.
4. In another bowl, combine flour, baking powder and salt. Slowly add to creamed butter mixture. Mix
    milk into batter until smooth.
5. Pour half the batter in prepared loaf pan. Next, add half of the brown sugar and cinnamon mixture.
    Using a toothpick, lightly swirl brown sugar mixture through batter. Top with a little more than half of
    the chopped apples. Lightly pat apple mixture into batter.
6. Pour remaining batter over apple layer. Top with remaining apple and brown sugar cinnamon
    mixture. Lightly pat apples into batter. Using a toothpick, lightly swirl brown sugar mixture through
    apples.
7. Bake for 50 to 60 minutes, or until golden brown and top springs back when touched. A toothpick test
    doesn’t work as well because of all the moisture of the apples.

Au Gratin Potatoes with Bacon

I recently shared with you my recipe for Parmesan Scalloped Potatoes. This recipe has all the same enticing flavors of scalloped potatoes, but is enriched with the addition of Gruyere cheese (instead of Parmesan), fresh garlic (instead of garlic salt), fresh thyme (instead of dried thyme) and is accentuated with the smoky taste of Applewood bacon. In English, au gratin usually means “with cheese,” whereas in French it refers to a dish “with a crusty top.” Well this dish has both. Originating in Switzerland, Gruyere is the classic French melting cheese. It’s a fine, mellow cheese which adds a rich, slightly salty taste to a dish, without an overpowering flavor. Whether you consider this casserole to be French or American, it is the epitome of comfort food. Au gratin potatoes are easy to prepare and make an ideal side dish to any meal.

Preheat oven to 350° F. 

Chop onion and garlic. Finely chop fresh thyme. Grate cheese.

Cook bacon. Set aside to cool. When cool, crumble bacon.

Heat olive in large saucepan over medium heat. Add the onions and sauté until they are translucent, about 4 minutes. Add the garlic and sauté for another 2 minutes, stirring often. 

Stir in cornstarch until bubbly. Add the cream, milk and thyme. Bring the mixture to a simmer. Simmer until thickened. 

Add cheese, salt and pepper. Continue simmering until cheese is melted.

Using a mandolin slicer, or a very sharp knife, cut the potatoes crosswise into 1/8-inch thick slices. Toss the potato slices in a large mixing bowl with the warm cream mixture to coat.

In a 13x9x2-inch baking dish (or other 2-quart baking dish), neatly arrange 1/3 of the potato mixture. Sprinkle with 1/3 of the bacon pieces. 

Repeat layers 2 more times. Pour any remaining cheese sauce over all.

Bake, uncovered, for 1-1/4 to 1-1/2 hours. You should be able to gently poke a fork through the potatoes when finished. If top browns too quickly, cover with foil and continue baking. (In this house, there’s no such thing as being “too brown” on the top. We love a crispy top.)
 

Let stand 10 minutes to cool slightly, then serve.

AU GRATIN POTATOES WITH BACON
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound Applewood Smoked Bacon, cooked and crumbled
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 Tablespoons cornstarch
• 2 cups heavy whipping cream
• 1/2 cup whole milk
• 2 Tablespoons finely chopped fresh thyme
• 8 medium size potatoes, preferably Yukon Gold, peeled
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups (8 ounces) grated Gruyere cheese

DIRECTIONS:
 
1. Preheat oven to 350° F.
2. Heat olive in large saucepan over medium heat. Add the onions and sauté until they are translucent,
    about 4 minutes. Add the garlic and sauté for another 2 minutes, stirring often.
3. Stir in cornstarch until bubbly. Add the cream, milk and thyme. Bring the mixture to a simmer. Simmer
    until thickened. Add cheese, salt and pepper. Continue simmering until cheese is melted.
4. Using a mandolin slicer, or a very sharp knife, cut the potatoes crosswise into 1/8-inch thick slices.
5. Toss the potato slices in a large mixing bowl with the warm cream mixture to coat.
6. In a 13x9x2-inch baking dish (or other 2-quart baking dish), neatly arrange 1/3 of the potato mixture.
    Sprinkle with 1/3 of the bacon pieces. Repeat layers 2 more times. Pour any remaining cheese sauce
    over all.
7. Bake, uncovered, for 1-1/4 to 1-1/2 hours. You should be able to gently poke a fork through the
    potatoes when finished. If top browns too quickly, cover with foil during last 30 minutes of baking.
8. Let stand 10 minutes to cool slightly, then serve.

Club Style Turkey Enchiladas

This weekend we decided to use up a little more of that leftover turkey we still have in the freezer. I pulled out a couple of small packages of the white meat and chose to make Club-Style Turkey Enchiladas. If you don’t have any turkey left in the house, you can always cook and shred turkey cutlets, or even easier, substitute a store-bought cooked rotisserie chicken. This recipe would be just as flavorful with chicken. The base of these enchiladas is turkey, bacon and cheese. I opted for mozzarella cheese, because I thought it would pair well with the Alfredo sauce topping. Just before serving, it is garnished with shredded lettuce and diced tomatoes. All of the classic ingredients of a club sandwich in an easy to prepare casserole your whole family will love.

I sincerely apologize for not having as many step-by-step photos, as I usually include in my posting. I got a real late start on dinner and was pressed for time. 

Chop red bell pepper. Chop onion.

Preheat oven to 350° F.

Cook bacon, reserving a couple Tablespoons of bacon fat. Set aside to cool. When cool, crumble.

Meanwhile, in large skillet, add reserved bacon fat, red pepper and onion. Sauté until peppers and onions are soft, about 4 minutes. Add bacon to mixture; remove from heat and set aside.

Shred turkey (or chicken). As I mentioned in my post for Chipotle Chicken Salad, the fastest and easiest way to shred turkey (or chicken) is to use a stand mixer. Put the cooked poultry in the bowl of the stand mixer, mix on slow speed for a minute or two. Increase speed as meat starts to break apart. A few more revolutions should produce perfectly shredded turkey (or chicken).

In large bowl, combine the shredded turkey, bacon and veggie mixture, and half of the shredded cheese. Season to taste with salt and pepper. You may want to add a little Alfredo sauce to the mixture.

In small saucepan, mix one carton of Alfredo sauce with milk. Heat just until warm. Brush one side of corn tortilla with a little Alfredo sauce and place (sauce side down) in a small pre-heated skillet. Brush top side of tortilla with a little Alfredo sauce, and after a minute, flip the tortilla. Heat for another minute. Remove to platter. Repeat this procedure to warm all tortillas before filling. I usually do a few at a time; then I stop and fill those that are heated; then go back and heat some more.

When all tortillas have been heated, spread the leftover warmed Alfredo sauce over the bottom of a large baking dish.

To fill enchiladas, place about 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. When all tortillas have been filled, open up remaining container of Alfredo sauce and pour over the tops of all.

Cover baking dish with aluminum foil and bake for 25 minutes. Uncover; sprinkle with remaining cheese and diced tomatoes. The next time, I would definitely substitute a cup of fresh diced tomatoes, instead of the canned.

 Bake for 5 to 10 minutes longer, or until cheese is melted. Garnish with shredded lettuce.

CLUB STYLE TURKEY ENCHILADAS
Source: Adapted from Taste of Home
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 pound bacon
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 to 3 cups cooked turkey, or substitute cooked chicken
• 2 cups shredded cheese, mozzarella, Swiss, cheddar, jack (your choice)
• Salt
• Pepper
• 16 (6-inch) corn tortillas
• 2 cartons (10 to 13-ounces each) refrigerated Alfredo sauce
• 1/4 cup milk
• 1 can (14-1/2 ounces) diced tomatoes, well drained; or substitute 1 cup fresh, diced tomatoes
• 2 cups shredded lettuce

DIRECTIONS:

1. In large skillet, cook bacon, reserving 2 Tablespoons drippings. Set aside to cool. When cool, crumble.
2. Meanwhile, in large skillet, add reserved bacon fat, red pepper and onion. Sauté until peppers and
    onions are soft, about 4 minutes. Add bacon to mixture; remove from heat and set aside.
3. Shred turkey (or chicken). A stand mixer will get the job done quickly and easily.
4. In a large bowl, combine the turkey, bacon mixture, and 1 cup cheese. Season to taste with salt and
    pepper.
5. In small saucepan, mix one carton of Alfredo sauce with milk. Heat just until warm. Brush one side of
    corn tortilla with a little Alfredo sauce and place (sauce side down) in a small pre-heated skillet. Brush
    top side of tortilla with a little Alfredo sauce, and after a minute, flip the tortilla. Heat for another
    minute. Remove to platter. Repeat this procedure to warm all tortillas before filling.
6. When all tortillas have been heated, spread the leftover warmed Alfredo sauce over the bottom of a
     large baking dish.
7. To fill enchiladas, place about 1/2 cup turkey mixture down the center of each tortilla. Roll up and
    place seam side down in baking dish. When all tortillas have been filled, open up remaining container
    of Alfredo sauce and pour over the tops of all.
8. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover; sprinkle with remaining
    cheese. Bake for 5 to 10 minutes longer, or until cheese is melted. Garnish with lettuce and tomatoes.