Author: Cindy Randolph

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Fancy Hot Dogs Recipe

You can use any kind of hot dog. Kosher hot dogs are good. If you want to take the recipe up a notch, try it with a mild bockwurst sausage.

Ingredients

  • 1 Tbsp butter (more if needed)
  • 6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
  • 1 cup chopped yellow onion
  • 2/3 cup sour cream
  • 1/3 cup of water
  • 1 Tbsp chopped fresh parsley (optional)

Method

1 Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

2 Add the sour cream and water, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

Serves 4.

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Farmer’s Casserole

What You Need

  •  Nonstick cooking spray
  • 3 cups  frozen shredded hash brown potatoes
  • ¾ cup  shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
  • 1 cup  diced cooked ham, cooked breakfast sausage or Canadian-style bacon
  • ¼ cup  sliced green onions (2)
  • 4  beaten eggs or 1 cup refrigerated or frozen egg product, thawed
  • 1-1/2 cups  milk or one 12-ounce can evaporated milk or evaporated fat-free milk
  • 1/8  teaspoon salt
  • 1/8  teaspoon black pepper

Make It

  1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
  2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
  3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
  4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
  5. Farmer’s Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
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Enchilada Casserole

Ingredients

  • 1 pound ground turkey or beef (90% lean)
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 6 flour tortillas (10 inch)
  • 2 cups fresh or frozen corn
  • 4 cups (16 ounces) shredded cheddar cheese

 

Nutritional Facts

1 cup equals 418 calories, 17 g fat (9 g saturated fat), 65 mg cholesterol, 918 mg sodium, 36 g carbohydrate, 6 g fiber, 28 g protein.

Directions

  1. Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
  2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
  3. Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33

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Baked Chicken and Potato Dinner

Ingredients

  • 4 bone-in chicken breast halves, skin removed
  • 4 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
  • 1 medium red or green bell pepper, cut into 1×1/2-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 2 tablespoons margarine or butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Steps

1 – Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of sprayed pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, garlic powder and paprika.

2 – Bake at 400°F. for 30 to 35 minutes or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

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Chili Skillet Bake

  • 2 cans (15 ounces each) chili with beans
  • ½ cup Original Bisquick® mix
  • ¼ cup milk
  • 1 egg, beaten
  • 1 package (4 ounces) shredded Cheddar cheese (1 cup)

 

  1. Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
  2. Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
  3. Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

 

High Altitude (3500-6500 ft) No changes

Variation:  To make a corn bread topping that covers all of the chili mixture, make as directed–except for step 2, stir 1/2 cup Bisquick mix, 1/2 cup cornmeal, 1/4 cup water and 1/4 cup milk until blended (no egg needed); stir in half of the cheese. Continue as directed in step 3–except bake 15 to 20 minutes or until crust is golden brown.

 

Substitution:  If you don’t have an ovenproof skillet, use an ovenproof 2-quart casserole dish. Cover and microwave chili in casserole on High 2 to 3 minutes, stirring after 1 minute, until hot. Continue as directed in step 2.

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Creamy Garlic Chicken

Ingredients
Preparation
  1. Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of about 1/4-inch. If using thinly sliced chicken breast, skip this step. Sprinkle lightly with salt and pepper; dredge in the flour.
  2. Heat the oil and 2 tablespoons of butter in a large skillet over medium-low heat; add the chicken and brown for about 2 to 3 minutes on each side.
  3. Add the bell pepper, lemon juice, garlic, green onions, and chicken broth; bring to a simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through.
  4. Add the cream and salt and pepper, to taste.
  5. Serve with hot cooked angel hair pasta.

Serves 4.

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Easy Orange Salad Dressing

A light citrus dressing that’s easy and mess-free. It can be whipped up in under 5 minutes and pairs well with infinite salad ingredients.

Ingredients

  • Juice of 1½ oranges [about ⅓ cup]
  • ½ Tbsp. raw honey
  • 2 Tbsp. white wine vinegar
  • ½ Tbsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. fresh black pepper

Instructions

  1. In a food processor or blender, combine all of the ingredients and blend until smooth. You can also make the dressing without either appliance. Just add everything to a bowl and whisk vigorously.

Notes

Makes approximately 8 ounces of dressing.
Shake before use.
Store in refrigerator up to 1 month.

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Easy Pizza Sauce

Ingredients

1 (4-ounce) can tomato paste
1 1/2 cups water
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves
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Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy of Cat Cora

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Easy Roasted Chicken Breasts with Carrots and Potatoes

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

 

An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

 

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 small red potatoes
  • 4 medium carrots
  • 1 tablespoon olive oil
  • ½ teaspoon Thyme
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 teaspoon coarse salt
  • ⅓ cup Italian bread crumbs
  • ⅓ cup grated Parmesan (fresh preferred)

Instructions

  1. Preheat oven to 375 degrees convection or 400 degrees regular oven.
  2. Pat dry 2 medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.
  3. Prep veggies. Wash, peal and cut carrots into slices or ¾ to 1 inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into ¾ to 1 inch chunks.
  4. Toss chicken, potatoes and carrots into a large bowl and mix with 1 tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder and pepper. Add 1 teaspoon coarse salt and mix well.
  5. Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.
  6. Mix topping of ⅓ cup Italian bread crumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist
  7. Bake until veggies are golden brown and chicken is 165 degrees. About 35 minutes for me. Your time will vary with size of pieces and your oven.

Notes

Very easy to scale up or down. I have a ¼ size non-stick sheet pan that is great for this.

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Double-Dipped Buttermilk Fried Chicken

Ingredients

  • 4 cups buttermilk
  • 1/2 tablespoon dried thyme
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 frying chickens (about 3 pounds each), cut up
  • 3 cups all-purpose flour
  • 1 tablespoon Cajun seasoning
  • Olive oil or vegetable oil, for frying

Preparation

Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.

Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).

Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).

Do it Early
The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold—a classic Texas picnic food—or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.

Tip
If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.