Rio Ranchero Casserole

9 medium onions , diced
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water

February Exchange

Remember we decided to make 12 meals of our first dish listed here & 8 meals of the 2nd dish that is listed for you.

February Menu
Kimmi: Bourbon Chicken & Chicken Carbonara
Brenda: Chicken Noodle Soup & Lasagna
Nakole: BBQ Pork & Tator Tot Casserole
Christie: Rio Taco Casserole & Chicken Broccoli Quiche

Meeting Details
Friday, February 6th
5:30 pm
Huntington Street

Park in the same parking lot. Let's try to go in that back room. We might have more space and privacy. That door was pretty cold!! Remember?

Chicken Carbonara

Serves: 8

Ingredients:
7 slices pancetta (or bacon)
1 lbs chicken strips
5 c. whipping cream
8 egg yolks
2 c. grated Parmesan cheese
2 t. parsley
2 t. basil
2 t. garlic


Procedure:
1. Heat E.V.O.O. Fry pancetta in garlic. Drain & Crumble. 
2. Saute chicken in butter & garlic.
3. In a large bowl, whisk cream, cheese, yolks. Stir in basil & parsley to blend. 
4. Heat meat in large pot. Add cream mixture. Toss over med-low until chx is heated thru. 

Reheating Instructions.
Thaw. Cook pasta (rigatoni). Drain. Toss pasta with chix over medium heat until chx is heated thru & sauce coats the pasta thickly (~4 min). DO NOT BOIL! Sprinkle with walnuts & lemon zest, if desired. Some ppl also like to add peas. Serve with salad and garlic bread.

 

Kimmi's Manicotti

Serves 48

 

INGREDIENTS

4 lbs. hamburger, cooked & drained

6 jars spaghetti sauce

6 pkg manicotti shells (12oz), lightly undercooked

12 eggs, lightly beaten

12 lbs. ricotta cheese

12 c. shr. mozz. chz

5 c. shr. parm. chz

1/2 c. dried parsley

1/2 c. dried basil

2 T. salt

1 T. pepper

 

PROCEDURE

In a large bowl, beat eggs. Stir in cheeses, parsley, salt & pepper until evenly combined. Spoon about 2 T. cheese mixture into each shell. Arrange shells in tins (6 per tin). Pour meat & sauce over shells (1/2 jar per tin). Cover with a sheet of plastic wrap. Apply board lid. Freeze.

 

REHEATING.

Thaw. Bake at 350 for 40 min. Sprinkle with mozz. cheese last 5 minutes.

Honey Mustard & Bacon Smothered Chicken Breasts

SERVES 24

 

INGREDIENTS

24 boneless, skinless chicken breast halves
2 T. garlic, salt & pepper

6 T. butter
1 lb.  bacon
¾ c. Dijon mustard
¾ c. honey
6 T. corn syrup 
6 T. mayonnaise
3 c.  shredded Colby or cheddar cheese

PROCEDURE
Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

In a large skillet over medium-high, heat butter. Season each breast with garlic, salt & pepper. Sauté approximately 5 minutes on each side or until cooked through. Place 4 breasts (or 1 per serving) in each tin.

In the same skillet over medium heat, cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon honey mustard over the meat, then dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

REHEATING INSTRUCTIONS
Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).

December Exchange

Nakole - Cream Cheese Chicken & Margarita Pork Chop

Kimmi - Beefy 3-Cheese Enchiladas & Taco Soup

Brenda - BBQ Meatballs & Chicken Mushroom Foil Pack

Christie - Meatloaf & Stromboli

We're also trading cookies - 2 dozen each - flash freeze them trade in Ziplock bags
Brenda - Chocolate Chip & Buttermilk
Mickey - Peanut Butter & Butterscotch Sugar Cookies
Nakole - Hershey Kisses & Snickerdoodles
Christie - Peppermint Chocolate Chunk & Monster

We will meet for our exchange on Friday, December 12th at 5:30pm.

We'll meet at Huntington Street in Syracuse.

Sante Fe Chicken

Servings: 10

Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.

*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.

Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.

Freezing Directions:  Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Serving Directions:  Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.

I like to serve it over brown rice.

*From 30 day gourmet website.