Radio Given Recipes

Radio Given Recipes June

SWEET POTATO BUFFALO CHICKEN CASSEROLE (From paleoleap.com) 6-6-15 Top of page

2 lbs. boneless skinless chicken breasts, cut into cubes
5 sweet potatoes, cut into 1/2 inch cubes
1 tbsp. paprika
2 tbsps. garlic powder
6 tbsps. hot sauce
1/2 cup olive oil or melted ghee
1 cup bacon, cooked and cut into pieces
1 cup green onions, sliced
Sea salt and freshly ground black pepper to taste

Preheat your oven to 400°. In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste. Add the sweet potatoes and chicken, and stir to coat. Empty the bowl into a casserole dish. Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes. Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.

BROCCOLI AND CHEESE CHICKEN QUINOA CASSEROLE (From diethood.com) 6-6-15

1 cup uncooked quinoa
1 bag (16-ounces) broccoli florets
1 tbsp. olive oil
2 to 3 boneless skinless chicken breasts, cut into cubes
salt and fresh ground pepper, to taste
1 cup chicken broth
1/2 cup all purpose flour
2 cups 1% milk
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper, or to taste
1/4 tsp. chili powder, or to taste
salt and fresh ground pepper, to taste
1/2 cup reduced fat shredded cheddar cheese
1/4 cup shredded parmesan cheese

Preheat oven to 375°. Grease a casserole dish with cooking spray. Layer quinoa on the bottom of the casserole dish. Top with frozen broccoli and set aside. Heat olive oil in a frying pan. Add chicken cubes and cook for 1 to 2 minutes, or until browned on all sides. Transfer chicken to the casserole dish. Set aside. Place a saucepan over high heat; add chicken broth and flour and whisk and cook until smooth, about 1 minute. Whisk in milk, garlic powder, cayenne pepper, chili powder, salt and pepper; continue to cook for 3 to 4 minutes, or until thickened. Pour sauce over the chicken-mixture in the casserole dish; mix to combine. Sprinkle cheeses on top and cover with foil. Bake for 35 to 40 minutes, or until the quinoa is thoroughly cooked. Remove from oven and let stand few minutes.

BACON AND EGG BREAKFAST EMPANADAS 6-6-15

4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1 1/2 tsps. dried parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 tbsp. butter
5 large eggs, beaten
1 can refrigerated jumbo flaky biscuits
8 fully cooked bacon sliced, reheated and crumbled
1 egg white, lightly beaten
1 tsp. sesame seeds, optional

Preheat oven to 375°. Stir first five ingredients together in medium bowl. Melt butter in 9 inch skillet, add beaten eggs. Let cook without stirring until eggs begin to set up on the bottom. Take the spatula across the bottom of the skillet and make eggs into large curds and continue cooking until eggs are thick but still moist. Remove from heat and let cool. Flatten biscuits into 5 inch circles. Spread cream cheese mixture over biscuits, leaving 1/2 inch border around the edges. Pour 1/2 the scrambled eggs and bacon mixture into the little circles. Fold over and seal edges. Place 2 inches apart on lightly greased baking sheet. Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 375° for 14-16 minutes.

CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE (From myrecipes.com) 6-13-15 Top of page

4 oz. uncooked medium egg noodles
1 lb. skinless, boneless chicken breast halves
2 tbsps. all-purpose flour, divided
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
2 tbsps. olive oil, divided
1 tbsp. minced fresh garlic
8 oz. presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tsp. chopped fresh tarragon
1/4 cup shaved Parmesan cheese

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

SOUTHERN FRIED CHICKEN STRIPS 6-13-15

1 egg
1/2 cup buttermilk
1 cup flour
1 1/2 tsps. garlic powder
1 1/2 tsps. pepper
1/2 tsp. salt
1/2 tsp. paprika
2 lbs. chicken tenderloins, pound thin
2 tbsps. grated parmesan cheese

In shallow bowl, mix egg and buttermilk. In another shallow bowl, mix flour, garlic, salt paprika and pepper. Dip chicken in egg mixture, then in flour mixture. In electric skillet heat oil to 375°. Fry chicken a few pieces at a time, 2-3 minutes per side or until no longer pink. Drain on paper towels and sprinkle with cheese.

RHUBARB STRAWBERRY SAUCE 6-13-15

3-4 cups rhubarb pieces
3/4 cup sugar
1/2 cup water
1/4 tsp. salt
2 cups halved strawberries
2 tbsps. butter

Bring rhubarb, sugar and water to a boil. Reduce heat and cook 10 minutes. Add strawberries and cook 3-5 minutes. Remove from heat and add butter. Let cool and serve over ice cream or eat plain.

CHERRY PANDOWDY (From dominosugar.com) 6-13-15

6 cups fresh or frozen (thawed), unsweetened, pitted, tart red cherries
1 3/4 cup sugar
1/3 cup quick-cooking tapioca
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/8 tsp. salt
1 cup flour
1/3 cup shortening
1/4 tsp. salt
3 to 4 tbsps. ice water
2 tbsps. butter or margarine
Light cream

Preheat oven to 425°. In a large bowl, combine cherries, sugar, tapioca, lemon and orange rind and salt. Toss to blend; set aside, In a medium bowl, combine flour, shortening and salt. Cut shortening into flour using a pastry blender or two knives until mixture resembles coarse meal. Gradually stir in water until pastry leaves side of bowl and forms a ball. Roll out on lightly floured board to a 10-inch circle. Spoon cherry mixture into 6-cup shallow baking dish. Dot with butter. Top with pastry. Seal edges and flute. Cut several slits in the center. Bake for 40-45 minutes or until pastry is golden. Cool on wire rack at least 1 hour. Serve with cream.

CALICO BEANS 6-20-15 Top of page

1 can green beans, drained
1 can kidney beans, drained
1 can wax beans, drained
1 can pork and beans or butter beans, drained (Do not drain pork and beans if used)
1/3 lb. bacon
1/2 lb. ground beef
1/4 cup sugar
1 tsp. dry mustard
1/2 cup brown sugar
1/2 cup ketchup
pinch garlic

Brown beef and bacon. Drain. Add onion to taste. Add remaining ingredients. Mix beans in large baking dish. Top with sauce mixture. Bake at 350° for 1 hour.

GERMAN POTATO SALAD 6-20-15

3 cups cooked potatoes
1 cup onion, chopped
2 tbsps. water
4 strips bacon, with drippings
1/4 cup vinegar
3 tbsps. sugar
1 tbsp. minced parsley
salt & pepper to taste

Saute onion and bacon in frying pan. Mix vinegar, water, sugar, salt and pepper with onion & bacon. Place peeled, chopped potatoes into frying pan. Mix well. Let simmer a short time. Serve warm.

PROSCIUTTO WRAPPED ASPARAGUS (From damndelicious.net) 6-20-15

6 lbs. sliced procuitto, halved horizontally
1 lb. asparagus
1 tbsp. olive oil

Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. Serve immediately.

CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE (From myrecipes.com, requested, not given 6-13-15) 6-20-15

SOUTHERN FRIED CHICKEN STRIPS (requested, not given 6-13-15) 6-20-15

1 egg
1/2 cup buttermilk
1 cup flour
1 1/2 tsps. garlic powder
1 1/2 tsps. pepper
1/2 tsp. salt
1/2 tsp. paprika
2 lbs. chicken tenderloins, pound thin
2 tbsps. grated parmesan cheese

BROCCOLI AND CHEESE CHICKEN QUINOA CASSEROLE (From diethood.com, requested, not given 6-6-15) 6-20-15

SWEET VEGETARIAN PINEAPPLE BAKED BEANS IN THE CROCK POT (vegetarian.about.com) 6-27-15 Top of page

2 cans pinto beans
1 8 ounce can pineapple chunks, drained
1 onion, diced
2 cloves garlic, minced
1/2 cup barbecue sauce
2 tbsp maple syrup
1 tbsp soy sauce
salt and pepper to taste

Mix together all ingredients in a crock pot or slow cooker. Cover and cook on low for 6 to 8 hours.

SLOW COOKER SPICY SAUSAGE AND BEER CHEESE DIP (snappygourmet.com) 6-27-15

16 oz. roll Jimmy Dean Hot Sausage (or any variety), crumbled
1 small green pepper; seeds removed & finely chopped
1 small onion, finely chopped
4 garlic cloves, minced
12 oz. can beer
6 cups shredded cheese (such as Monterrey Jack)
8 oz. cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
salt & pepper to taste

In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.
Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to taste to slow cooker on top of sausage and vegetables. Stir everything to combine. Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.

CREAMY CROCK POT CORN (recipesthatcrock.com) 6-27-15

24 oz. frozen corn
8 oz. cream cheese
1/4 cup butter, cubed
2 tbsps. sugar
1 tsp. salt
1/2 tsp. pepper

Place corn in crock pot. Cut butter and cream cheese into cubes and place in crock pot. Add sugar, salt and pepper. Stir well. Cover and cook on low for 4 hours or high for 2 hours. Stir at least once half way through cooking time.

CROCK POT SCALLOPED CORN (grouprecipes.com) 6-27-15

3 large eggs
1 cup half and half
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
3 to 4 tbsps. minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs

With a whisk mix milk and eggs together. Mix in remaining ingredients. Pour into lightly buttered casserole which will fit in the slow crock-pot. Cover and cook on high for 2-1/2 hours, or until knife inserted in center comes out clean.

JULY 4TH LAYERED DRINKS (inkatrinaskitchen.com) 6-27-15

1 cup Red CranApple juice
1 cup White Sobe Pina Colada flavored drink
1 cup Blue G2 Gatorade
Ice

Fill your glass 1/3 of the way full with CranApple juice. Fill to the top with ice. Slowly pour the remaining drinks directly on top of a piece of ice.

SLOW COOKER PARTY MEATBALLS (From allfreeslowcookerrecipes.com 4-18-15) 6-27-15

28 oz. frozen meatballs
18 oz. grape jelly
12 oz. jar chili sauce (use about 6 ounces)
18 oz. bottle of BBQ sauce
1 large vidalia onion, chopped

Chop or mince onion to desired-sized pieces. Place chopped onion on the bottom of your slow cooker insert. Stir together grape jelly, BBQ sauce, and chili sauce in separate bowl until thoroughly blended. Add sauce to slow cooker insert and combine with onions until blended. Add meatballs to slow cooker and stir until meatballs are coated. Cook the meatballs in sauce for 6 to 8 hours on LOW or 2 to 2 1/2 hours on HIGH until meatballs are cooked through. Stir occasionally.

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