Dinner 4/21/21 For the Original Copy Officer Captains and OCS of 270,036
- Katherine Victoria Vananderland
- Apr 19, 2021
- 7 min read
WE found it! Needle in a haystack find the chili we have two kinds for the OCS and for the Officer Captains. Tomorrow is Earth Day so celebrate my favorite not so favorite day in life. Enjoy top entrees picked out for you to enjoy with this meal. Today, you will have made it to your birthday and now the weekend is in eye shot of a good time with the mammals at the Como zoo.
Buttery Cornbread
Ingredients
2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Cornbread Recipe Tips How do you keep cornbread from falling apart? Too much flour may be the culprit where crumbly cornbread is concerned. An excess of cornmeal can also cause cornbread to fall apart, so adjust these ingredients a bit in your go-to recipe. You can also try our kitchen-tested cornbread recipes for no-fail results.How do you soften hard cornbread? To soften a hard piece of cornbread, wrap it in a paper towel and microwave it at 20-second intervals, being careful not to overheat it and dry it out more. To moisten an entire loaf of cornbread, set it on a baking sheet and cover it with foil. Reheat at 350º for 10 to 15 minutes. You can also use stale cornbread to make breadcrumbs or cornbread stuffing.How can you tell cornbread is done? To test if your cornbread is done, insert a toothpick into the center. If it comes out clean, it's done! Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts 1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.
I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin
Ingredients
1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups chopped peeled apples
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples.
In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.
Nutrition Facts 1 serving: 426 calories, 12g fat (7g saturated fat), 31mg cholesterol, 127mg sodium, 79g carbohydrate (58g sugars, 2g fiber), 3g protein.
Bruschetta Chicken
Ingredients
1/2 cup all-purpose flour
1/2 cup egg substitute or 2 large eggs, beaten
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon onion flakes
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°.
Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.
Nutrition Facts 1 serving: 316 calories, 11g fat (4g saturated fat), 75mg cholesterol, 563mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped***Optional
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro
Buy IngredientsPowered by Chicory
Directions
Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Test Kitchen tipsReserve your drained bean liquid—it's a perfect thinner for chili and won't water down your dish.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
These are all the best chili recipes from coast to coast.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 cup: 344 calories, 16g fat (6g saturated fat), 62mg cholesterol, 894mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 25g protein.
Ingredients
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels
Buy IngredientsPowered by Chicory
Directions
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Test Kitchen tipsPunch up the flavor by adding chopped toasted nuts to the crust. Want a crisp crust and fluffy filling? Cool baked crust completely. Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the crust's edges so the gelatin stays put. Instead of whipped topping, try fresh whipped cream. Nutrition Facts 1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.
Chicken Chili with Black Beans
Ingredients
1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1/8 can (1.5 ounces) chopped green chilies***
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water
Buy IngredientsPowered by Chicory
Directions
In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts 1-1/4 cups: 236 calories, 6g fat (1g saturated fat), 44mg cholesterol, 561mg sodium, 21g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Ingredients
1 pound ground turkey
1/2 cup chopped onion
1 can (15-3/4 ounces) pork and beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon brown sugar
1 tablespoon chili powder
Buy IngredientsPowered by Chicory
Directions
In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until heated through, 15-20 minutes.
Nutrition Facts 1-1/2 cups: 359 calories, 10g fat (2g saturated fat), 75mg cholesterol, 908mg sodium, 43g carbohydrate (20g sugars, 9g fiber), 30g protein.
Ingredients
1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses
Buy IngredientsPowered by Chicory
Directions
For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.
Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans
Buy IngredientsPowered by Chicory
Directions
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Test Kitchen TipsIn many recipes, thick and tangy Greek yogurt stands in beautifully for sour cream and lightens things up. Mix in chopped candy bars. Crunchy Snickers and Heath bars play particularly well with the juicy grapes.
Nutrition Facts 3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein.
Comments