2017-09-08 / Home & Garden

Star Chefs

Salsa Chicken

4 skinless, boneless
chicken breast halves
4 tsp. taco seasoning mix
1 cup salsa
1 cup shredded Cheddar
cheese
2 Tbsp. sour cream
(optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional three to five minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Shrimp Scampi Bake

1 cup butter
2 Tbsp. prepared
Dijon-style mustard
1 Tbsp. fresh lemon juice
1 Tbsp. chopped garlic
1 Tbsp. chopped fresh
parsley
2 pounds medium raw
shrimp, shelled,
deveined, with tails

attached

Preheat oven to 450 degrees.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Easy Mexican Casserole

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili
beans, drained
3 cups tortilla chips,
crushed
2 cups sour cream
1 (2 ounce) can sliced
black olives, drained
1/2 cup chopped green
onion
1/2 cup chopped fresh
tomato
2 cups shredded Cheddar

cheese

Preheat oven to 350 degrees.

In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.

Portobello Penne Pasta Casserole

1 (8 ounce) package
uncooked penne pasta
2 Tbsp. vegetable oil
1/2 pound portobello
mushrooms, thinly
sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic,
minced
1/2 tsp. dried basil
2 cups milk
2 cups shredded
mozzarella cheese
1 (10 ounce) package
frozen chopped

spinach, thawed
1/4 cup soy sauce

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook one minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in one cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Unstuffed Cabbage Roll

2 pounds ground beef
1 large onion, chopped
1 small head cabbage,
chopped
2 (14.5 ounce) cans diced
tomatoes
1 (8 ounce) can tomato
sauce
1/2 cup water
2 cloves garlic, minced

2 tsp. salt
1 tsp. ground black
pepper

Heat a Dutch oven or large skillet over medium high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, five to seven minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Fish in Foil

2 rainbow trout fillets
1 Tbsp. olive oil
2 tsp. garlic salt
1 tsp. ground black
pepper
1 fresh jalapeno pepper,
sliced
1 lemon, sliced

Preheat oven to 400 degrees. Rinse fish, and pat dry.

Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.

Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

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