(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.
Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.
A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.
One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.
For more wines that work well in wintertime, visit angelinewinery.com.
Chicken and Salsa Verde
Recipe courtesy of chef Jonathan Waxman
- 1 fresh free-range organic chicken (4 pounds)
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1 lemon
- 1/4 cup capers in salt
- 4 anchovy filets
- 3 cloves garlic
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped arugula
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh sage
- 1 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- To make chicken: Heat oven to 450° F.
- Wash chicken in hot water. Dry with paper towels.
- Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
- Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
- Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
- To make salsa verde: Soak capers in cold water 1 hour then drain.
- Soak anchovies in cold water 15 minutes then pat dry and remove bones.
- Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
- Add all herbs and olive oil.
- Season with sea salt.
Pair each serving with Angeline California Rosé of Pinot Noir.
Source: Angeline Winery
(Family Features) With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.
Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.
But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.
Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. For more wine pairing tips and recipes, visit KenwoodVineyards.com.
Roasted Sonoma Chicken with Wild Rice and Carrot Butter
Recipe courtesy of chef Ari Weiswasser
- 4 bone-in, skin-on chicken breasts
- 3/4 cup kosher salt, plus additional for seasoning
- 1/3 cup sugar
- 1 gallon water
- 1 cup carrot juice
- 4 tablespoons butter, diced
- 1 1/2 cups wild rice
- 3 1/3 cups chicken stock
- 2 large onions, diced
- 3-4 tablespoons olive oil
- 2 teaspoons curry spice
- 2 tablespoons apple cider vinegar
- 4 tablespoons sun-dried tomato, chopped finely
- canola oil or olive oil
- 1/4 cup parsley, chopped
- Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
- Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
- In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
- Heat oven to 400° F.
- In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
- Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
- To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.
Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.
Source: Kenwood Vineyards
Put a fresh take on post-holiday sandwiches
(Family Features) For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.
Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus-based Sabra Spreads – available in Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper – have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.
Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more, and find additional mouthwatering inspiration at Sabra.com.
Turkey Sandwich with Cranberry and Hummus
- 2 slices sourdough bread
- Sabra Spreads Sea Salt & Cracked Pepper
- Bibb or Boston lettuce
- purple onion, thinly sliced
- leftover turkey, sliced about 1/4-inch thick
- cranberry sauce
- salt, to taste
- pepper, to taste
- Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.
Garlic Tarragon Roasted Beet Sandwiches
Recipe courtesy of Stephanie McKercher of The Grateful Grazer
- 3 beets (about 1 1/2 cups), peeled and sliced in thin rounds
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped fresh tarragon leaves
- salt, to taste
- pepper, to taste
Garlic Tarragon Spread:
- 1/4 cup Sabra Spreads Garlic Herb
- 1 tablespoon chopped fresh tarragon leaves
- salt, to taste
- pepper, to taste
- 2 whole grain rolls
- 1/2 apple, sliced in thin rounds
- 1/2 cup micro greens
- 1/4 cup thinly sliced red onion
- Heat oven to 425° F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
- While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
- Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.
Chicken and Waffles Sandwich
Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
- 1 tablespoon egg whites
- 2 teaspoons Sabra Spreads Garlic & Herb
- 1/2 cup panko bread crumbs
- 1 teaspoon chopped fresh rosemary, plus additional for garnish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless, skinless chicken tenders
- 4 frozen waffles
- 1/2 cup fresh spinach
- 4 tablespoons Sabra Spreads Honey Mustard
- 1/2 cup maple syrup
- Heat oven to 425° F and line baking sheet with aluminum foil.
- In medium bowl, whisk together egg whites and garlic and herb spread.
- On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
- Dip chicken into egg white mixture then into bread crumb mixture.
- Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
- In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
- Cut chicken tenders in half and place atop waffles. Top with another waffle quarter. Garnish with rosemary and serve with maple syrup.
Grilled Portobello Mushroom and Arugula Sandwich
Recipe courtesy of Chelsey of C it Nutritionally
- 4 portobello mushroom caps, stems removed
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon olive oil
- freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1 baguette (12 inches), cut into two pieces and halved lengthwise
- 2 tablespoons Sabra Spreads Garlic & Herb
- 1 roasted bell pepper
- 1 cup arugula
- Gently clean portobello mushroom caps with cloth just prior to preparation.
- In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
- Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
- Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
- Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
- To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
- In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.
Turkey, Prosciutto and Hummus Sandwich
- 2 slices whole-wheat bread, toasted
- Sabra Spreads Garlic Herb
- tender arugula
- leftover turkey, sliced about 1/4-inch thick
- 1 ounce thinly sliced prosciutto
- Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.
(Family Features) Planning ahead for family meals around the holidays can be a headache-inducing practice, but putting to work recipes that everyone can enjoy makes it a much more enjoyable process. By planning out an evening’s worth of courses, you can take care of hungry pre-dinner guests, knock a main dish out of the park and cap off everyone’s night with a spectacular dessert.
These recipes for Culinary Education Center House Fondue, Pan Chicken with Grapefruit Shallots and Mint Sauce, and Chocolate Buttermilk Layer Cake will help keep everybody satisfied throughout the party, from start to finish. Find more holiday recipes at culinary.net.
Fruit and Fowl for Family
Make your meal delightfully tasty with simple-to-create Pan Chicken with Grapefruit Shallots and Mint Sauce. This quick, easy recipe pairs succulent chicken with sweet Texas grapefruit juice, which provides a light flavor enhancement and a fat-free source of beneficial components such as vitamin A, vitamin C and lycopene. Find more recipes that take advantage of grapefruit’s quality and taste at Texasweet.com.
Pan Chicken with Grapefruit Shallots and Mint Sauce
- 1/4 teaspoon salt, plus additional, to taste
- 1/4 teaspoon coarse black pepper, plus additional, to taste
- 4 boneless skinless chicken breasts, halved
- 3 teaspoons olive oil, divided
- 1/4 cup shallots
- 1/4 teaspoon crushed red pepper
- 1 cup chicken broth
- 1/2 cup fresh Texas Rio Star Grapefruit juice
- 1 tablespoon minced mint, divided
- 2 teaspoons all-purpose flour
- 4 mint leaves
- Salt and pepper chicken.
- In large skillet, heat half the oil over medium-high heat. Add chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
- Reduce heat to medium and add remaining oil to pan. Add shallots and crushed red pepper. Cook about 2 minutes, stirring constantly. Remove from heat.
- In small bowl, whisk together broth, grapefruit juice, half the minced mint and flour. Add to skillet. Cook, whisking until slightly thickened, about 3 minutes.
- Return chicken to skillet with juices; reduce heat to low. Season with additional salt and pepper, to taste. Simmer until chicken is cooked through, about 4 minutes.
- Serve chicken with sauce spooned over. Use remaining minced mint and mint leaves to garnish.
Melted and Amazing
From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Cheese is a good starting place for properly pairing food and wine to make flavors more vibrant. Take this year’s event to the next level with this Culinary Education Center House Fondue to bring the wow-factor to your gathering by combining three melted cheeses with light wine for an enjoyable appetizer. To find more ways to incorporate cheese into your holiday entertaining, visit rothcheese.com.
Culinary Education Center House Fondue
Cook time: 45 minutes
- 3/4 pound Grand Cru Original, shredded
- 3/4 pound Grand Cru Reserve, shredded
- 1/2 pound Roth Fontina, shredded
- 16 ounces Pinot Grigio or other light- to medium-bodied white wine
- 1 loaf crusty artisan bread
- fresh apples, grapes and pears
- black and white pepper (optional)
- nutmeg (optional)
- In ceramic fondue pot, combine cheeses and wine; stir to combine. Allow mixture to soak 15-30 minutes.
- Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
- Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.
A Chocolatey Finishing Touch
There’s no better way to round out a holiday party than with a delicious dessert, especially one packed with everyone’s favorite ingredient – chocolate. This candy-coated Chocolate Buttermilk Layer Cake can put the finishing touch on your holiday celebration. Find more scrumptious dessert recipes at nestle.com.
Chocolate Buttermilk Layer Cake
- 3/4 cup Nestlé Toll House Baking Cocoa, plus extra for coating pans
- 2 1/4 cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 1/4 cups buttermilk, at room temperature
- 1/2 cup brewed coffee or water
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, at room temperature
- 2 cups superfine sugar
- 4 large eggs, at room temperature
- 2-3 containers (16 ounces each) prepared chocolate frosting, or about 3 3/4-5 1/2 cups homemade
- 1-2 Nestlé Crunch Candy Bars, finely chopped
- 24-36 pieces Nestlé Butterfinger Bites Candy, finely chopped
- Heat oven to 350° F.
- Grease bottoms of three 8- or 9-inch-round cake pans; line with parchment or wax paper circle. Grease parchment then coat lightly with small amount of cocoa, tapping out excess.
- In large bowl, sift together flour, 3/4 cup cocoa, baking soda and salt. In small bowl, combine buttermilk, coffee and vanilla extract.
- In large mixing bowl, beat butter until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
- Bake 20-25 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper then invert right-side-up. Cool completely.
- To assemble, level cakes (trim tops off), if desired, using serrated knife. Place dollop of frosting in center of cake pedestal or serving platter. Tear four strips of parchment paper and place in square around outer 3 inches of pedestal.
- Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped candy bar. Top with third cake layer. Cover top and sides with thin layer of frosting.
- Refrigerate 15 minutes then cover with remaining frosting. With hands, press chopped candy pieces around sides of cake. After frosting has set, gently remove strips of parchment paper.
- Cut cake into slices to serve.
Source: Texas Sweet, Roth Cheese, Nestle
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 4 teaspoons Italian seasoned dry bread crumbs
- Preheat oven to 425°F.
- Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Calories: 370 | Total Fat: 23g
Cholesterol: 100mg | Protein: 35g
Carbohydrates: 2g | Sodium: 390mg
Notes, Tips & Suggestions
Cost per recipe: $7.16
Cost per serving: $1.79
Based on average retail prices at national supermarkets.
- 1/4 pound spaghetti
- 3/4 pound boneless, skinless chicken thighs, cut into thin strips
- 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
- 4 teaspoons Kikkoman Soy Sauce, divided
- 2 tablespoons vegetable oil, divided
- 1 small carrot, julienned
- 2 stalks celery, cut diagonally into thin slices
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 pound bean sprouts
- 1/4 teaspoon black pepper
- 1 teaspoon Asian sesame oil
- Cook pasta according to package directions; drain, rinse and drain thoroughly.
- Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
- Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
- Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
Makes 4 servings
(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.
According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen
Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart
A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.
- Don’t smoke.
- Maintain a healthy weight.
- Engage in regular physical activity.
- Eat a healthy diet.
- Manage blood pressure.
- Take charge of cholesterol.
- Keep blood sugar, or glucose, at healthy levels.
- 1 tablespoon canola oil
- 1 large onion, minced (about 1 cup)
- 1 clove garlic, minced
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
- 1 cup nonfat milk
- 1 cup water
- 2 medium red potatoes, diced (about 2 cups)
- 1 large zucchini, diced (about 1 1/2 cups)
- 1 cup whole kernel corn
- 2 cups diced cooked chicken
- 2 tablespoons chopped fresh parsley
- Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
- Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
- Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
- 1 1/4 cups water
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning, crushed
- 1 tablespoon vegetable oil
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 cup instant mashed potato flakes
- 1 cup fat free evaporated milk
- 1/4 cup shredded 2% milk Cheddar cheese
- Heat oven to 350°F.
- Stir soup and 1/4 cup water in large bowl.
- Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
- Spoon chicken mixture into 2-quart round casserole.
- Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
- Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
1 hour 10 minutes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 3/4 pounds skinless, boneless chicken breast halves
- 1 teaspoon minced garlic
- 4 green onions, minced (about 1/2 cup)
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
- 1/2 cup Pace® Picante Sauce
- 1/2 cup water
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 cup whole kernel corn
- 2 tablespoons chopped fresh cilantro leaves
- Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
- Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
- Sprinkle with cilantro.
(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.
Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.
For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.
Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 bone-in chicken breast halves
- 2 small red onions, cut into quarters
- 1 pound new potatoes, cut into quarters
- 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
- 1 1/2 cups Swanson chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
- Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
- Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
- 1 tablespoon vegetable oil
- 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
- 2 medium Granny Smith apples, cored and sliced
- 1 large onion, chopped
- 1 tablespoon sugar
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
- 1 tablespoon butter OR margarine
- 12 fresh sage leaves
- Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
- Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
- Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
- Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
- 4 cups water
- 1 1/2 lemons
- 1 10 to 12-ounce salmon filet
- 1/3 cup celery, finely diced
- 1/3 cup onion, finely diced
- 3 teaspoons mayonnaise
- Pinch of cayenne pepper
- 3/4 teaspoon tarragon
- 1/2 teaspoon garlic
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
- Canola oil
- In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
- When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
- Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
- Serve hot.
- 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
- 12 large mushrooms or 18 medium mushrooms
- 3 tablespoons butter, margarine or olive oil
- 3 tablespoons chopped chives
- 3/4 teaspoon salt
- Preheat oven to 450°F.
- Prepare potatoes as package directs.
- Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
- Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
- Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
- 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 medium onion, chopped (about 1/2 cup)
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken or turkey
- 1 4-ounce can chopped green chilies
- 8 8-inch flour tortillas, warmed
- 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
- Stir soup and sour cream in small bowl.
- Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
- Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
- Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.
Makes 4 servings
Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
- 2 cups cooked, shredded boneless, skinless chicken breast meat
- 1 cup Mexican blend or Monterey Jack cheese, divided
- 1 can (4 ounces) diced green chiles, drained
- 8 (6-inch) corn tortillas, warmed
- PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
- SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
- BAKE 15 to 20 minutes or until heated through and cheese is melted.
- Top with sour cream and chives, if desired.