CRUSTLESS BROCCOLI & CHEDDAR MINI QUICHES

1 can evaporated milk143641lrg

3 large eggs, beatem

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cup chopped, frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

 

Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.

Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4  to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.

Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.

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RED, ROASTED, AND CILANTRO-ED CREAM CHEESE DIP

  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.

HEARTY CHIPOTLE CHILI

Ingredients

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 medium red or green bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp. ground chipotle chile pepper
  • 1 tub Knorr® Homestyle Stock – Beef
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15.5 oz.) black beans, rinsed and drained

Directions

  • Cook ground beef, onion, red pepper and garlic in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
  • Stir in Knorr® Homestyle Stock – Beef and chipotle chile pepper until Stock is melted.
  • Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until heated through, about 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

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SMOKEY MAC & CHEESE PASTA

Ingredients

  • 2 slices thick cut bacon
  • 1 cup finely chopped yellow onion
  • 1 cup red bell pepper
  • 1 package Knorr® Pasta Sides™ – Chicken flavor
  • 1/2 cup shredded pepper Jack cheese
  • 2 cups rotisserie chicken

Directions

  • Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped cilantro.

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CHICKEN SAUSAGE VEGETABLE SAUTE

Ingredients

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil

2 tsp garlic, cloves, fresh minced

1 (1 ½ cups) yellow bell pepper,seeded and cut into 2″-3″ strips

1 cup sweet onion, thinly sliced

1 cup zucchini,fresh, sliced ¼” thick

1 cup mushrooms, fresh, pces/slices

1 tsp Italian seasoning

¼ tsp black pepper, ground

2 tbsp Balsamic Vinegar

1 cup basmati white rice, long grain, cooked according to package instructions

Instructions
  • Heat olive oil in a large, heavy nonstick skillet over medium heat.
  • Add sausage and grill until browned. Remove from skillet, slice ¼” thick and set aside.
  • Add bell pepper, onion and garlic, sauté for 3-4 minutes.
  • Add zucchini, mushrooms, Italian seasoning and black pepper.
  • Sauté only until crisp.
  • Add sliced sausage to skillet, sauté for 2 minutes.
  • Remove from heat, add vinegar and toss to coat all ingredients.
  • Serve sautéed veggies over basmati rice.

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