Monday, April 25, 2011

Santa Fe Chicken & Pasta


1 lb.        boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup   chopped green peppers

1 can      (14.5 oz.) fire roasted diced tomatoes, drained

1 pkg.    (10 oz.) frozen corn

1 tub      (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups    hot cooked rotini pasta

1 cup     KRAFT Shredded Monterey Jack Cheese, divided


Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

**Note: I add fresh cilantro on top!**

Tuesday, April 5, 2011

Garlic - Cilantro Chicken with Noodles

4 large chicken breasts (boneless/skinless)
1 tsp cilantro
1 tbsp minced garlic
4 tbps olive oil
3 cups egg noodles
1 tsp Italian seasoning
Salt & Pepper

Heat two tablespoons of oil in a large skillet with garlic. Sprinkle chicken with salt and pepper, place into hot oil seasoned side down, then salt and pepper top. Cook approximately 4 min on each side until juice runs clear and both sides are golden brown.
Meanwhile, boil egg noodles according to packaging. Drain. Return to pan and drizzle with one tablespoon of oil. Mix together with Italian seasonings.
In a small bowl, mix remaining oil and cilantro together.
Put the noodles on the plate, top with chicken, and drizzle with cilantro mixture.

Saturday, April 2, 2011

Rock (Glass) Candy


3 3/4 c. sugar
1 1/4 c. Karo syrup
1 c. water
Oil flavoring (cinnamon, peppermint, etc.)
Food coloring
Parchment paper
Powdered sugar
Candy thermometer


Mix sugar, karo, and water then boil for 10 minutes. Boil until hard crack stage (300-310°F on a candy thermometer). Add coloring and oil, you will have to judge the amount of oil based on your flavor.

Prior to boiling the candy, cover the cookie sheet with parchment paper and sprinkle powdered sugar on top. Pour candy mixture quickly onto the cookie sheet. Sprinkle powdered sugar on top and let harden.

After hardening and cooling, turn the cookie sheet over onto the counter or a cutting board to lay the candy face down, remove the cookie sheet and used a small hammer or other hard utensil to break the candy under the parchment paper (kids love this part!). Store candy in an airtight container.