Wednesday What's For Dinner- June 26th 2013

Chicken Broccoli Casserole

Ingredients: 

• 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  – Break up in small pieces
• 3 cups Grated Cheddar Cheese divided
• 2 tubes Ritz Crackers
• 1  stick melted butter
• 1 tablespoon poppy seeds
• SAUCE:
• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Directions:

1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Friday What's For Lunch- May 10th 2013

Cheddar Bacon Hamburgers 

This is a really easy recipe to prepare on your lunch break instead of running through the drive though line for a very unhealthy lunch. Fresh off the grill these hamburgers are tasty and quick. Chad Ward will be grilling all sorts of hamburgers tomorrow in our cooking class. Come check it out.

Ingredients

Original recipe makes 4 burgers

 3 tablespoon Nedra D's Smokehouse Rub

1 pound of ground beef

1/2 teaspoon of pepper

1/2 teaspoon salt

3/4 cup of freshly cut bacon

1/2 cup of cheddar cheese

4 hamburger buns

Directions

1. Preheat grill for medium heat.
2. In a large bowl, mix together the ground beef, Cheddar cheese, Nedra D's, salt, pepper, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

Wednesday’s What’s for Dinner - May 1, 2013

Chicken Enchiladas 

 Excited  for Cinco de Mayo? JG is! Start celebrating with this delicious recipe tonight!
INGREDIENTS: 
Serves 8

3/4 lbs. boneless chicken breasts grilled or baked and sliced
3 cups cooked rice
15 oz. (1 can) black beans, rinsed and drained
1/2 tsp. ground cumin
1 1/2 cups Stonewall Kitchen Salsa Verde
Salt and pepper to taste
1 cup sour cream
8 8-inch flour tortillas
1 1/2 cups shredded cheese (such as Monterey Jack, Colby, or Cheddar) 


DIRECTIONS:
Preheat oven to 350 degree F. Grease a 9x13-inch baking dish.

1. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
2. Place 1/2 cup rice mixture down the center of each tortilla.
3. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
4. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
5. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

Sunday’s Appetizers - Mar 17, 2013

Pumpkin Caramel Cream Cheese Spread- Makes ½ cup

Just Grillin carries bold ingredients for Pumpkin Caramel Cream Cheese Spread:
4 ounces cream cheese, softened
2 tablespoons Stonewall Kitchen Pumpkin Caramel Sauce
2 tablespoons golden raisins, coarsely chopped
1 tablespoon pecans, toasted and coarsely chopped
Pinch of ground cinnamon

Directions:
1. Combine all ingredients in a small bowl. Mix until uniform. Serve on bagels, toast, English muffins or as a dip for apples or pears.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Sunday’s Appetizers - March 24, 2013

Baked Camembert
Just Grillin carries bold ingredients:
1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
1/3 cup Stonewall Kitchen’s Roasted Garlic Onion Jam
1/2 tsp. fresh rosemary, finely chopped
2 Tbsp. walnuts or pecans, toasted

Directions:
1. Preheat grill or oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
2. Make sure you only cut through the rind of the Camembert cheese by running a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam.
3. Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
4. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Sunday Appetizers - March 31,2013

Just Grillin carries bold ingredients for Old Farmhouse Chutney Cheese Ball:
16 oz. cream cheese, softened
1/2 cup Stonewall Kitchen’s Old Farmhouse Chutney
1/4 cup green onion – diced
1 clove garlic – crushed
dash of salt
dash of pepper
1/2 cup Colby cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup pecans

Directions:
1. Mix together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt and pepper.
2. Fold in the Colby and Monterey jack cheeses.
3. Form the mixture into a ball and roll it into the chopped pecans.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Wednesday’s What’s for Dinner - Feb 27, 2013

Chicken Enchiladas - Serves 8

Just Grillin carries bold ingredients for Chicken Enchiladas:
3/4 lbs. boneless chicken breasts
grilled or baked and sliced
3 cups cooked rice
15 oz. (1 can) black beans, rinsed and drained
1/2 tsp. ground cumin
1 1/2 cups Stonewall Kitchen Salsa Verde
Salt and pepper to taste
1 cup sour cream
8 8-inch flour tortillas
1 1/2 cups shredded cheese (such as Monterey Jack, Colby, Cheddar or a combination)

Directions:
1. Preheat grill or oven to 350 degree F. Grease a 9x13-inch baking dish.
2. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
3. Place 1/2 cup rice mixture down the center of each tortilla.
4. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
5. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
6. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

http://www.justgrillinflorida.com/category/recipes/chicken-2/