Chili Chicken Soup with Cilantro Dumplings

Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.


Ingredients:

Soup
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso® chicken broth (from two 32-oz cartons)

Dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired


Directions:

1. In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.

2. Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Tip:
Store fresh cilantro in a plastic bag in the refrigerator up to 1 week. Or place the bunch, stems down, in a glass of water and cover with a plastic bag. Close the bag with a rubber band; refrigerate. Change the water every few days. Before using, wash and pat dry with paper towels.

Cranberry Spinach Salad

Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.

Prep: 10 Minutes
Cook: 10 Minutes
Ready In: 20 Minutes

Servings: 8


Ingredients:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil


Directions:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlic Chicken

Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken.

Prep: 20 Minutes
Cook: 35 Minutes
Ready In: 55 Minutes

Servings: 4


Ingredients:

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves


Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Slow Cooker Carolina BBQ

Prep: 15 Minutes
Cook: 12 Hours
Ready In: 12 Hours 15 Minutes


Ingredients:

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes


Directions:

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Tagliatelle with Prosciutto and Orange

Ingredients:

12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan


Directions:


Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

Country Green Beans

This deliciously different way to dress up green beans is a tasty detour from regular green beans.

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min

Yields 4 servings


Ingredients:

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Herb and Spice Tips

Storage Tips:

Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.


Usage Tips:

Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use more than 3 herbs and spices in any one dish. The exception to this rule is Indian cooking, which often calls for 10 or more different spices in one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent "after cooking" seasonings. Allow guests to season dishes with these spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called for in recipes with something different! Marjoram instead of oregano, savory instead of thyme, cilantro instead of parsley, anise seed instead of fennel, etc.

Pasta with Sun Gold Tomatoes

Ingredients:

4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)


Directions:

Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.

Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Chef Sam Choy's Oven-Roasted Kalua Pig

Ingredients:

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided

1/2 teaspoon liquid smoke

Directions:

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

Ingredient tip: Hawaiian alaea sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company at hawaiisalt.com. Banana leaves are available at Asian markets and Latin markets. Liquid smoke is a smoke-flavored liquid seasoning available at many supermarkets and specialty foods stores.

Quinoa and Black Beans

Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.

Prep: 15 Minutes
Cook: 35 Minutes
Ready In: 50 Minutes

Servings: 10


Ingredients:

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro


Directions:

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

California Pizza

Enjoy this hearty pizza made using Original Bisquick® mix – perfect for dinner.

Ingredients:

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick® mix
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced


Directions:

1. Heat oven to 425°. Grease 12-inch pizza pan. Stir together tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.

2. Stir Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Makes 8 servings

Jalapeno Popper Mushrooms

Combining the best of stuffed jalapenos and stuffed mushrooms, this recipe is a new twist on the stuffed mushroom. To dial up the heat, leave more of the jalapeno seeds in the mixture.

Prep Time: 20 Min
Cook Time: 35 Min
Ready In: 55 Min

Makes 8 mushrooms


Ingredients:

2 slices bacon
cooking spray
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste


Directions:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.

2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.

4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Chicken with Pistachio Pesto and Sun Dried Tomatoes

Ingredients:

chicken breasts – This recipe makes enough for up to 4
your favorite Italian dressing as a marinade
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup olive oil
1 tsp sea salt
dash of freshly ground black pepper
sun dried tomatoes packed in oil


Directions:

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

For the Chicken:

1. First marinade the chicken in your favorite Italian dressing for 2-24hrs. I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

2. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 minutes. Next, take the cover off and let cook for another few minutes until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec – 1 min on each side.

3. Top with a layer of pesto and sun dried tomatoes. Viola!

Spicy Stuffed Eggplant & Peppers

You can use 2 eggplants or 2 red peppers instead of a mix if you prefer. Also feel free to experiment with different kinds of beans.


Ingredients:

1 Chinese Eggplant
1 red bell pepper
2 cups mixed whole grains, such as brown rice, quinoa, farro, etc.
1 cup tomato sauce (pureed tomatoes, not marinara)
2 tsp. smoked paprika
1 tbsp. sherry vinegar
1 tsp. salt
1/8 tsp. cayenne pepper (optional)
2 cups chickpeas (optional)
1 cup fresh breadcrumbs
2 oz. freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped (optional)


Directions:

1. Preheat the oven to 350° and grease a large, shallow baking dish. Mix together the grains, tomato sauce, paprika, vinegar, salt and cayenne pepper. Set aside.

2. Halve the eggplant and pepper and scoop the seeds out of each. Place them in the baking dish, cut side face-up.

3. Spoon the grain filling evenly into the eggplant and pepper halves. Sprinkle the top evenly with the greadcrumbs and Parmesan cheese.

4. Bake for 30 – 35 minutes, or until the eggplant is tender. If your cheese isn’t browned, turn the broiler on for just a minute, pulling the dish out as soon as it’s browned.

5. Sprinkle with parsley (optional).

Makes 4 entree-sized potions when paired with a salad.

Bucatini All'Amatriciana

Ingredients:

2 tablespoons extra-virgin olive oil
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)


Directions:


Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.