Monday, September, 14th 2020 A chicken Dish which came first the chicken or the egg? I do have ans.

Chicken Provolone

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)

• 1/4 teaspoon onion flakes

• 8 fresh basil leaves

• Butter-flavored cooking spray

• 4 thin slices prosciutto or deli ham

• 4 slices provolone cheese

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Directions

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side.

• Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

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Nutrition Facts Nutrition Facts: 1 serving equals 236 calories, 11 g fat (6 g saturated fat), 89 mg cholesterol, 435 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein.

Brown Rice Salad with Grilled Chicken

Ingredients

• 3 cups cooked brown rice

• 2 cups cubed grilled chicken breasts

• 2 medium apples, chopped

• 1 medium sweet red pepper, chopped

• 2 celery ribs, finely chopped

• 2/3 cup chopped green onions

• 1/2 cup chopped pecans

• 3 tablespoons minced fresh parsley

• 1/4 cup cider vinegar

• 3 tablespoons canola oil

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1/4 teaspoon pepper

• Lettuce leaves, optional

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• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

Nutrition Facts 1 cup: 236 calories, 11g fat (1g saturated fat), 26mg cholesterol, 295mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 12g protein.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Hearty Italian Salad

Ingredients

• 8 cups ready-to-serve salad greens

• 8 slices deli pastrami, cut into strips

• 2 cups cubed fully cooked ham

• 1 cup shredded Italian cheese blend

• 4 plum tomatoes, chopped

• 1/2 cup Italian salad dressing

• Seasoned salad croutons, sliced ripe olives and sliced pepperoncini

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Directions

• Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here. Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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Directions

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

Rainbow Gelatin Cubes

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Slow-Cooker Chocolate Pots de Creme

Ingredients

• 2 cups heavy whipping cream

• 8 ounces bittersweet chocolate, finely chopped

• 1 tablespoon instant espresso powder

• 4 large egg yolks, room temperature

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 tablespoon vanilla extract

• 3 cups hot water

• Optional: Whipped cream, grated chocolate and fresh raspberries

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Directions

• Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine.

• In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract.

• Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.

• If desired, top with whipped cream, grated chocolate and raspberries.

Test Kitchen tipsStore leftovers in the refrigerator up to one week. Serve with fresh fruit.

Nutrition Facts 1 serving: 424 calories, 34g fat (21g saturated fat), 160mg cholesterol, 94mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 5g protein.

Sparkling Pom-Berry Splash

Ingredients

• 2 ounces pomegranate blueberry juice, chilled

• 1 teaspoon lime juice

• 1/3 cup sparkling moscato wine, chilled or 1/3 cup Ginger Ale Canada Dry for non-alcoholic drinkers

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• Pour pomegranate blueberry and lime juices into a champagne flute; top with wine.

Nutrition Facts 1 serving: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.