Delish Shortcut Carrot Cake

Ingredients

1. 1 pkg. (2-layer size) spice cake mix
2. 3 large carrots, shredded (about 2 cups)
3. 1 can (8 oz.) crushed pineapple in juice, drained
4. 1 cup chopped PLANTERS Pecans, divided
5. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
6. 2 cups powdered sugar
7. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. HEAT oven to 350°F.
2. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.
3. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
4. BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
5. STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.

German Style Potato Salad Made Easy

Ingredients

1. 1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
2. 6 Slices Bacon, minced
3. 1/2 Cup Sliced Celery
4. 2 Tablespoons Sugar
5. 1 1/2 Tablespoons Flour
6. 1 1/2 Teaspoons Salt
7. 1/2 Teaspoon Celery Seed
8. 1/3 Cup Heinz® Apple Cider Vinegar
9. 2 Hard Boiled Eggs, sliced
10. 1/4 Teaspoon Ground Paprika

Instructions

1. Microwave Potatoes according to package instructions, but do not mash.
2. Meanwhile, in a large skillet over medium heat, cook bacon for 2 minutes. Add celery and cook for another 3 to 4 minutes, or until bacon is crisp. Remove from skillet. Drain bacon on paper towels if needed, reserving 1-1/2 Tbsp. of drippings.
3. Heat reserved bacon drippings in the same skillet over medium heat. Add sugar, flour, salt and celery seed. Add Vinegar and 2/3 cup of water, and cook for 3 to 4 minutes, stirring until thickened and smooth. Remove from heat, and stir in bacon and celery.
4. To serve, mix together hot Potatoes and warm dressing mixture in a large bowl, and toss lightly. Garnish with egg slices and sprinkle with paprika.

Chicken with Capers and Tomatoes (Gluten-Free)

What is your favorite pasta dish you like to prepare for your family?

Chicken with Capers and Tomatoes

NOTES

• I used Garbanzo flour because I had it and wanted to experiment with it. You don’t have to hunt it down for this recipe. It serves as a light breading, you can use most other flours instead including whole wheat, corn, rice flour etc.

INGREDIENTS

• 2 pounds of Chicken Breast, trimmed of fat and cubed into 1-2 inch pieces
• 1/4 cup Garbanzo flour
• dash of each Smoked Paprika, Salt and Pepper
• 5 diced Garlic Cloves
• 2 teaspoons Olive Oil
• 2  teaspoons Butter
• 1/2 pint Cherry Tomatoes
• 1/2 cup Capers & a splash of the Caper juices
• serve with shaved Parmesan, Romano or your favorite cheese

METHOD

Coat chicken breast pieces in garbanzo flour. Heat a large non stick skillet over medium heat, add butter, olive oil & garlic. Lightly brown garlic and add smoked paprika, salt and pepper. Add chicken to skillet. Loosely cover pan & heat chicken until browned about 3 minutes. Flip with tongs and sauté another 3-4 minutes until all sides are browned and chicken is mostly cooked through.

Add cherry tomatoes, capers & caper juices. Cook another 3-4 minutes until flavors are well combined, tomatoes have softened  and chicken is cooked through.

Serve with brown rice or your favorite whole grain or GF pasta. Top with shaved Pecorino Romano, Feta or Parmesan Cheese….

Variations

• This recipe is great for gluten-free diets if you stick with a GF flour to coat your chicken in before browning.
• Use any pasta from whole wheat to Gluten Free ones as well.
• Rice or quinoa would be a perfect substitution for the pasta as well.

Greek Salad with Lemon Vinaigrette

• 5 cups chopped romaine lettuce
• 1 small red onion, thinly sliced
• 1 English cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled goat cheese
• Freshly ground black pepper, to taste

Lemon Vinaigrette

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS

1. To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
2. To assemble salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of salad and gently toss to combine.
3. Serve immediately.

Chicken & Rice Casserole

Ingredients

Chicken breast pieces - 2 (around 1 lb)

Long grain rice - 1.5 cups

Carrot -2 ( medium size)

Green Bell pepper / Capsicum - 1/2
White onion - 1 chopped

Celery - 1/3 -1/2 stick chopped

Ginger - a small piece

Garlic - 5-6 flakes
Red chili flakes - 1 tsp
Coconut milk - 1/2 of 15 oz can
Spring onion -2 -3(chopped)
Salt & Pepper to taste

Method:

1. Wash and soak the rice for 20 minutes.While that is soaking get the chicken ready.
Slightly oil the sides and base of the 9x13 casserole dish.
2.Cut chicken into small cubes. Apply salt and pepper and keep aside for 15 minutes.
3.Crush the ginger and garlic.

4. Heat veg oil in a pan and add the ginger garlic crushed and saute till it becomes golden brown then add the onions and saute till slightly transparent.Then the carrots, saute for two minutes then the celery and bell pepper saute one more minute adding salt & pepper and remove it into casserole dish.
5. In the same pan (need not add oil)saute the chicken adding chili flakes until sides are slightly brown but need not be cooked.Remove into the casserole dish.

6. If you like the rice separated and not mashed up in the end  do this step but if you like it that way just add to the casserole dish straight .Drain the rice off well and in  the same pan saute the rice for 4 -5 minutes until its slightly crisp.Add it to the casserole dish.Mix everything well add coconut milk and 2 cups of water if u want it dry and a half cup more if u like it slightly soggy.
7.Preheat the oven to 350 F and bake for 30 - 40 minutes depending on the consistency u want.Let it rest for 10 minutes before serving.
8.Sprinkle some spring onion and serve with a nice salad.

Easy Skillet Cheesy Chili Mac

Skillet Cheesy Chili Mac

Quick and easy one pot meal that combines two comfort food favorites!

YIELD: 4 servings

Ingredients:

1 tablespoon vegetable oil
1 medium onion, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
1 pound lean ground beef (I used ground turkey)
2 cups water
1 15-oz can tomato sauce
8 oz (about 2 cups) elbow macaroni
2 cups shredded Mexican cheese blend

Directions:

Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion, chili powder, cumin, red pepper flakes and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Add the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the ground beef and cook until no longer pink.
Add the water and tomato sauce to the ground beef mixture and stir to combine. Add the pasta and stir to combine. Cover the pan and increase the heat to medium-high. Cook until the pasta is al dente, about 12-13 minutes, stirring frequently to prevent the pasta from sticking.
Turn off the heat under the pan and add 1 cup of cheese. Stir to combine and season with salt and pepper to taste. Sprinkle remaining cheese over the top and cover the pan again. Let stand for about 2 minutes, or until the cheese melts.

Easy Chocolate Caramel Fondue

 

 

Ingredients

• 1 package (14 oz.) caramels (about 50)
• 1 can (5 oz.) evaporated milk – (This is the LITTLE can. 5 ounce, not 12.)
• ½ cup semi-sweet chocolate morsels (Do not use milk chocolate. It does not melt properly in this recipe)
• ½ tsp. vanilla

Instructions

1. Unwrap caramels and combine with remaining ingredients. Bake at 350° for half an hour. Mix together until mostly smooth. There will be some small yummy bits of caramel that do not melt all the way. Do not worry, these are very tasty.
2. Microwave directions: Microwave on high for 3 minutes. Stir. Continue microwaving and stirring in 30 second intervals until melted.