What's Cooking Recipe Swaps Archives

Cinnamon Roll Pancakes

By Coleen

It’s Blogger’s Choice Recipe Swap time again, hosted by A Taste of Home Cooking.

In a blogger’s choice swap, we’re assigned another blog, and we can choose any recipe we want from it. I was assigned Amy’s Kitchen Creations. Amy has a lot of delicious-sounding recipes, but once I saw the cinnamon-roll pancakes, I knew I wanted to try them. I love breakfast food. I love pancakes. I love cinnamon rolls. I was intrigued about how they would taste.

I had intended to make them on a weekend morning for breakfast, but I actually forgot. I ended up making them on a weekday night, intending to take them to work for breakfast. They seem like they would be easy to warm in the microwave, and the cream cheese glaze would make a nice dipping sauce.

Unfortunately, while these pancakes sound like a delicious combination of two breakfast foods, they’re a little bit more difficult in reality. While the pancake batter contains elements that make the liquid batter set while cooking, the cinnamon mixture does not. So, when you flip the pancakes over, the cinnamon mixture spreads everywhere. And when you lift the cooked pancakes off the griddle, the cinnamon mixture stays on the griddle.

It’s a nice concept, and could definitely be improved. The pancakes themselves were tasty, though they could have used a little sugar (which may have only been because of the lack of cinnamon sugar filling). Dave thought they were “dough-y” rather than fluffy, but that could have been user-error. Amy’s recipe called for one cup of flour, but the batter came out much thinner than what I was used to. So, I added flour a little at a time, and stirred, until I reached my desired consistency. All that stirring may have overworked the batter.

As you’ll see in the picture, I didn’t make the cream cheese glaze. I thought I had an entire tub of cream cheese in the refrigerator, but someone (ahem — Dave) likes a looooot of cream cheese on his morning bagel, so there was none left.

Cinnamon Roll Pancakes

Barely adapted from Amy’s Kitchen Creations

Ingredients

For the cinnamon filling:
4 tbsp unsalted butter, melted and still hot
6 tbsp packed light brown sugar
½ tbsp ground cinnamon
For the pancakes:
1 ¼ to 1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
1 large egg
1 tbsp vegetable oil
For the cream cheese glaze:
4 tbsp unsalted butter
2 oz cream cheese, at room temperature
¾ cup powdered sugar, sifted
½ teaspoon vanilla extract

Directions

Make the cinnamon filling: While the melted butter is still hot, add the brown sugar and the cinnamon. Stir with a small whisk or fork until combined and the brown sugar is melted.
Make the pancakes: Preheat an electric griddle to 250 degrees.
Place the flour, baking soda, and salt in a medium mixing bowl.
In a large measuring cup, combine the milk, egg and vegetable oil. Whisk until well combined.
Pour the wet ingredients into the dry ingredients, and stir just until the dry ingredients are moistened. Some lumps may remain.
Reduce the heat on the griddle to 225 degrees, and spray with nonstick cooking spray.
Pour the batter by the scant 1/3-cupful onto the hot griddle. Carefully spoon the cinnamon sugar filling onto each pancake in a swirl pattern, using about 2 teaspoonfuls per pancake. Cook the pancakes for about 4 minutes, then carefully and gently flip them over, and cook an additional 2 to 3 minutes on the second side. Remove to a plate and cover to keep warm, while you cook the remaining pancakes.
Make the glaze: In a small saucepan set over low heat, heat the butter until melted. Turn off the heat, keeping the saucepan on the burner and whisk in the cream cheese until smooth. Gradually add the powdered sugar into the pan while continually stirring, then add in the vanilla extract. Pour over the pancakes and serve.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6 to 8 pancakes

To see more recipes from the Blogger’s Choice Swap, click the images below!

Filed Under: Breakfast, Pancakes, What's Cooking Recipe Swaps

05/10/131 Comment

Salmon with Ginger-Lime Sauce

By Coleen

I got my appetite (mostly) back just in time for a seafood theme recipe, hosted by A Taste of Home Cooking. I requested a salmon recipe, because it’s my favorite, and it’s loaded with great nutrients for growing babies.

I had a third reason: I was getting bored with my repertoire of salmon recipes. I felt like I was always making it the same way: flavored with lemon and dill.

I was thrilled when I got this recipe for pan-seared salmon with ginger-lime sauce from Sweet Beginnings. Salmon, a new flavor combination, and a kick of spiciness! I served our salmon with brown rice cooked in water, because I didn’t realize that we were out of chicken broth. I think the flavor of the brown rice would have overpowered any flavor from the chicken broth, anyway.

The salmon was fantastic. The Mister and I both loved the spiciness and the flavors. It was a welcome change from the usual salmon with lemon and dill.

Pan-Seared Salmon with Ginger-Lime Sauce

Slightly adapted from Sweet Beginnings

Ingredients

Ginger-Lime Sauce

1 tsp minced garlic
1 serrano chile, chopped
3 tbsp sugar
3 tbsp minced fresh ginger
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp water

For the fish

¼ cup canola oil
Salt and pepper
4 (6-ounce) skinless salmon fillets
2 cloves garlic, sliced
⅔ cup Ginger-Lime sauce
2 cups cooked rice

Directions

Make the sauce: at least 30 minutes prior to serving, combine the garlic, serrano chile, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Cover and refrigerate until ready to use.
Heat the vegetable oil in a large skillet over medium heat. Season the salmon with salt and pepper. Cook the fillets, working in batches if necessary, until a golden crust forms, 4 to 5 minutes on each side.
About 2 minutes before the salmon is done, add the garlic slices to the pan, and stir often to prevent burning. Remove the salmon and garlic to a plate lined with paper towels to drain the oil.
Divide the rice among the plates, and place a salmon fillet on top. Sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the ginger-lime sauce and serve immediately.

Number of servings (yield): 4

To see more recipes from the swap, click the images below!

Filed Under: Fish and Shellfish, Main Course, What's Cooking Recipe Swaps

04/26/135 Comments

Egg, Brie, and Prosciutto Breakfast Sandwiches

By Coleen

This blog has been very quiet lately, and for that, I apologize. As I announced in an earlier post, I am pregnant, and my morning sickness is much worse this time around than with my first child. I’m (finally) in my second trimester, so I’m hoping my appetite will pick up and I’ll feel like eating again. I miss food!

I received A Taste of Home Cooking as my blog assignment for the Blogger’s Choice swap, who just so happens to host these swaps. Since, ironically enough, my “morning sickness” has been happening in the evening, the one meal each day I’m always up for eating is breakfast. I immediately went to her breakfast label. I considered the breakfast taquitos, originally seen on Pink Parsley, since I’d had those pinned for quite some time. But I kept scrolling, and saw the Egg, Brie, and Prosciutto breakfast sandwiches.

I love breakfast sandwiches. I love brie. I love prosciutto. My recipe choice was a no-brainer.

These were so delicious and came together relatively quickly. The eggs took only about four minutes to cook. These make for an indulgent weekend breakfast, but they are also easy enough to cook on a weekday morning, especially if you make the eggs the night before. Store the cooked eggs in the refrigerator, then warm in the microwave the next morning for about 20 seconds on high heat.

I omitted the scallions called for in the original recipe because I didn’t have any on hand. Other than that, I didn’t make any changes. I let the Brie sit out at room temperature for about 30 minutes to soften to make it spreadable. I got the prosciutto sliced at the deli counter, though some stores sell it in pre-sliced packages. I bought a pre-sliced loaf of Pepperbridge Farm Sourdough bread, though you could get a sourdough boule (a rustic, bowl-shaped loaf of bread) from a bakery as well and slice it yourself.

These sandwiches elicited a “Wow!” from The Mister, and I definitely enjoyed them as well. I’ll be making these often.

Egg, Brie, and Prosciutto Breakfast Sandwiches

Recipe from A Taste of Home Cooking

Ingredients

4 large eggs
½ tsp salt
1 tbsp milk
2 tsp olive oil
4 thick slices sourdough bread
4 ounces Brie cheese, at room temperature
4 ounces prosciutto

Directions

In a bowl, thoroughly whisk together the eggs, salt and milk until bubbly.
Heat the olive oil in a large nonstick skillet over medium heat.
Once heated through, drop the heat to medium-low, and add the egg mixture. Let sit in the hot pan for a minute, then gently stir. Let sit another minute until the bottom begins to set. Using a large spatula, carefully flip portions of the cooked egg so that the liquid egg runs to the bottom to cook. Turn off the heat, leaving the pan on the stove, and let the eggs finish cooking.
While the eggs finish, lightly toast each slice of bread. Spread one ounce of Brie on each slice, then cut each slice in half.
Spoon one quarter of the egg mixture onto four of the half bread slices. Layer one ounce of prosciutto on top of the egg, then top with another half bread slice. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4 sandwiches

To see more recipes from the What’s Cooking Blogger’s Choice Swap, click the thumbnails below!

Filed Under: Breakfast, Eggs, What's Cooking Recipe Swaps

02/15/135 Comments

Shrimp Bisque

By Coleen

It’s recipe swap time again, hosted by A Taste of Home Cooking. This go-round was “special occasion” themed, in honor of Valentine’s Day.

“Special occasion” meals often involve more expensive or exotic ingredients — splurges, indulgences . . . after all, isn’t that what special occasions are all about? Our host asked us to be considerate of others’ budgets, and offer two options if your first choice was on the expensive side.

So, from So Tasty, So Yummy, I received the option of either Beef Tenderloin with Red Wine Sauce or Shrimp Bisque. As much as I *really* wanted the beef tenderloin, it is an expensive cut of meat that just didn’t fit into our budget.

Reading through the recipe, the soup is unlike most other bisques I’ve had. I’ve made crab bisque before, and it was a thick, creamy, smooth soup. This soup had whole shrimps in a tomato/cream broth. I’m not a fan of tomato-based soups (I don’t like tomato soup, Manhattan clam chowder, or pasta fagioli). To be honest, I wasn’t really looking forward to it.

To my happy surprise, there wasn’t a strong tomato flavor to the broth, likely thanks to the shrimp stock. No, the broth wasn’t thick, but it tasted creamy and rich. We both really enjoyed this soup, which I served with a butter lettuce salad with red wine vinaigrette and French bread.

Shrimp Bisque

Slightly adapted from So Tasty, So Yummy

Ingredients

2 pounds unpeeled shrimp
1 ½ cups chopped onion
10 cups water
2 dried bay leaves
2 sprigs of fresh thyme
4 tbsp unsalted butter
4 tbsp tomato paste
¼ cup Madeira wine
¼ cup brandy
6 tbsp flour
2 tsp salt
1/2 tsp pepper
2 cups heavy cream

Directions

Peel the shrimp (de-vein if necessary*), reserving the shells. Coarsely chop the shrimp. Cover the shrimp and chill until needed.
Set a stockpot over medium-high heat and add enough olive oil to coat the bottom. Once the oil has heated, add the shrimp shells and chopped onion to the pot; sauté for 3 to 5 minutes, until the shells turn pink.
Add the water, bay leaves, and thyme; increase the heat to high to bring the liquid to a boil. Reduce heat to low, and simmer uncovered for 30 minutes. Strain the shrimp stock into a bowl through a fine-mesh sieve; discard the contents of the sieve.
In a large nonstick skillet set over medium heat, melt the butter. Add the tomato paste and cook for 2 minutes, stirring frequently.
In a small bowl, combine Madeira, brandy and flour, stirring with a whisk until completely smooth. Add the mixture to the skillet; cook for a minute, stirring constantly. Add the shrimp stock, salt, and pepper; bring the mixture to a simmer. Cook for 4 minutes or until bisque starts to thicken, stirring frequently.
Add the chopped shrimp and cook for 3 minutes or until shrimp are pink. Stir in the cream. Ladle into bowls and serve immediately.

* I bought a frozen bag of “Easy-Peel” shrimp. They are already de-veined, and the shells are split, but still on.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6 to 8

Filed Under: Fish and Shellfish, Main Course, Soups and Stews, What's Cooking Recipe Swaps

02/01/139 Comments

Meyer Lemon and Blueberry Scones

By Coleen

It’s A Taste of Home Cooking‘s Recipe Swap time again — Blogger’s Choice Edition! I was assigned Jaida’s blog, Sweet Beginnings. I’ve made a few of her recipes before, including Buffalo Chicken Bites and Chicken Shawarma sandwiches.

We received our blog assignments on the same day I usually sit down to make my two-week meal plan. I made my plan, and bought all the groceries before I remembered that I’d forgotten to choose a recipe from the assigned blog. I was trying to decide which recipe to bump when The Mister reminded me that I didn’t have to choose a dinner recipe.

So, I browsed through the Breakfast items in her recipe index. There were quite a few recipes that sounded good, but I finally settled on a fruit-filled lemon-and-blueberry scone, mostly because I wanted to adapt it to use some of the Meyer lemons I had bought at Wegman’s.

Meyer lemons are a cross between regular lemons and oranges. They are sweeter than regular lemons, and less tart. We’re currently about halfway through Meyer lemon season, which runs from December through April.

I love the flavor of the Meyer lemons in these scones. They are light and tender, and bursting with blueberries. They’re a bright, delicious start to the morning.

Meyer Lemon and Blueberry Scones

Adapted from Sweet Beginnings

Ingredients

1 large egg
⅔ cup reduced fat buttermilk
Zest from 2 meyer lemons
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
½ pint fresh blueberries (or 4 ounces frozen unsweetened blueberries, thawed)
¼ cup heavy cream
½ cup confectioners’ sugar
1 tablespoon freshly squeezed meyer lemon juice

Directions

Preheat your oven to 400 degrees.
In the bowl of a food processor, pulse together the flour, sugar, baking powder and salt two or three times until evenly distributed. Add the butter cubes and pulse 6 to 8 times, until mixture resembles coarse meal.
In a small bowl, whisk together the egg, buttermilk and lemon zest. Add to the food processor, and pulse 3 to 5 times, just until dough comes together in clumps.
Scrape the dough out onto a lightly floured work surface and gently knead a few times, dusting with a little extra flour if dough is too sticky. Gently flatten the dough, scatter the blueberries across the surface, and gently fold the dough a few times, taking care not to crush the blueberries.
Divide the dough into 6 portions (or 8, for smaller scones), place on a parchment-lined baking sheet and shape as preferred (circles, triangles, etc.).
Bake for 18 to 20 minutes (15 to 18 minutes for smaller scones), then remove to a wire rack to cool completely.
Whisk together the confectioners’ sugar and the meyer lemon juice until smooth. Dip the top of each scone into the glaze, then set aside to dry. Store at room temperature in an air-tight container.

Number of servings (yield): 6 to 8 scones

Filed Under: Breakfast, Fruit, What's Cooking Recipe Swaps

01/18/137 Comments

Martha Stewart’s Chicken Pot Pie

By Coleen

It’s the What’s Cooking Recipe Swap again, hosted by A Taste of Home Cooking! The theme of the swap was celebrity recipes. I submitted the salted caramel brownies I made from Ina Garten’s book Foolproof. In return, I received a recipe for chicken pot pie, a Martha Stewart recipe, from Mary Ellen’s Cooking Creations.

I was really excited about it. I made a chicken pot pie last year (in another round of the recipe swap). It was tasty, but it didn’t have the thick, creamy sauce in the filling that I was used to. Also, looking at the ingredient list, the filling was chock full of colorful vegetables. And finally (please don’t judge me), Pillsbury biscuits. I love them. I could eat an entire can by myself.

I also love that the recipe includes the step of cooking the chicken, rather than calling for pre-cooked chicken. Poaching the chicken in broth and herbs both cooks the chicken, and creates a base for the sauce that goes into the pot pie.

This will be my go-to chicken pot pie going forward. It was so easy to make, so colorful, so flavorful, so comforting. The only thing I might do differently next time would be to cut back on the second addition of thyme, or substitute with a different herb, like rosemary or sage.

Martha Stewart’s Chicken Pot Pie

Print recipe

Serves	6 servings
Meal type	Main Dish
Misc	Freezable, Serve Hot
Website	Barely adapted from Mary Ellen's Cooking Creations (originally from Martha Stewart)

Ingredients

3 chicken breasts
4 cups low-sodium chicken broth
1 large yellow onion, cut into chunks
2 dried bay leaves
½ teaspoon whole peppercorns
1 ½ teaspoon dried thyme, divided
1 stalk celery, cut into 1-inch chunks
¼ cup all-purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large white potato, peeled, cut into bite-size pieces
½yellow onion, cut into bite-sized pieces
2 medium carrots, peeled and cut into bite-sized pieces
½red bell pepper, cut into bite-sized pieces
⅓ cup frozen peas
⅓ cup frozen corn
6 white mushrooms, chopped
1 cup light cream
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh parsley, chopped
1 tablespoon Pillsbury Grands Biscuits (or one tube Pillsbury Crescents, or one sheet pie dough)
3 chicken breasts

Directions

Step 1
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 2
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 3
Remove the chicken from the pot and set aside. Strain the stock, and discard the herbs and vegetables. Set aside two cups of the stock, and save the rest for another use. Chop the chicken into bite-sized pieces.
Step 4
Preheat your oven to 375 degrees.
Step 5
Heat the butter and oil in a large skillet over medium-high heat. Add the potatoes and cook for 4 to 5 minutes, stirring frequently, until the potatoes become translucent in the center. Add the carrots, mushrooms and peppers, and cook another 4 to 5 minutes. Add the mushrooms, peas, and corn, and cook another 2 minutes.
Step 6
Sprinkle the flour over the vegetables and cook, stirring constantly, for a minute. Stir in the cream and the reserved stock. Bring to a boil. Stir at a boil for 2 to 3 minutes, until the sauce has thickened.
Step 7
Add the chopped chicken, the parsley, the remaining ½ teaspoon of thyme, lemon zest, salt, and the ground pepper; transfer to a 2 ½-quart casserole dish.
Step 8
Open the tube of biscuits (or crescents). Arrange in an even layer over the filling. If using one sheet of pie dough, cut slits in the center for steam to escape. Bake until the crust is golden and the filling is bubbling, about 25 to 30 minutes.

Filed Under: Freezer-Friendly Meals, Main Course, What's Cooking Recipe Swaps

12/28/121 Comment

Recipe Swap: Broccoli Cheddar Soup

By Coleen

Time for another Blogger’s Choice swap, hosted by A Taste of Home Cooking. Blogger’s Choice is when I’m assigned another cooking blog and I can choose any recipe I want to make. I received Kate’s Recipe Box, which in the past has brought you tasty recipes like Peanut Butter Pudding Cookies and Cranberry Apple Chutney.

We opt in to these swaps, and have two weeks to make our recipes. More than enough time, right? Except with the flurry of last-minute shopping, wrapping and baking, I totally forgot. I had glanced through her recipe index when I first received my assignment, intending to make a new cookie recipe, or something for Christmas dessert.

So, here it was two days before the post was due, and I hadn’t even chosen a recipe yet. I was completely cookie’d out (I know — who thought THAT was possible??). It was cold, and sleeting. I wanted soup.

Kate just happened to have a recipe in her blog for Broccoli Cheddar Soup, which is what I get every time I go to Panera Bread. She doesn’t claim that it’s a copy of the Panera soup, and it definitely doesn’t have the same taste or texture, so if that’s what you’re after, you might want to keep looking. However, it was still delicious, very quick and easy to put together, and very satisfying.

Broccoli Cheddar Soup

Print recipe

Serves	4
Meal type	Lunch, Main Dish, Soup
Misc	Serve Hot
Website	Kate's Recipe Box

Ingredients

6 tablespoons unsalted butter, divided
1 ½ small yellow onion, chopped
1 cup shredded carrot
3 cups (24 oz) low-sodium chicken broth
3 cups broccoli florets
½ teaspoon onion salt
½ teaspoon garlic powder
4 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar cheese
Salt and pepper to taste

Directions

Step 1
In a large stockpot, melt 2 tablespoons of the butter over medium heat. Add the onion to the pan and sauté for about 5 minutes or until tender. Add the shredded carrot to the pan and cook a couple minutes more.
Step 2
Add the chicken broth to the pan. Remove from the heat, and purée with an immersion blender until smooth.
Step 3
Return the pan to the stovetop. Add the broccoli, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to low and simmer.
Step 4
While the soup is simmering, in a medium saucepan, melt the remaining 4 tablespoons of butter. Add the flour, and whisking constantly, cook over medium heat for 1 to 2 minutes, until golden brown. Gradually whisk in the milk, and cook over medium heat, stirring frequently, for five minutes, until thick and bubbly. Add the cheese and stir until melted and fully combined.
Step 5
Remove the cheese sauce from the heat and add to the soup. Stir until fully incorporated. Add salt and pepper to taste, and simmer until heated through and the broccoli is tender.

Click on the photos to see what other bloggers made for the swap!

Filed Under: Main Course, Quick and Easy, Soups and Stews, What's Cooking Recipe Swaps

12/14/122 Comments

Recipe Swap: Mexican Rice Casserole

By Coleen

Are you on a sugar high from my posts earlier this week? Here’s a delicious savory dish for you, brought to you from Jenna’s Cooking Journey via the What’s Cooking Swap, hosted by A Taste of Home Cooking.

The theme this time around was side dishes. Side dishes are often over-looked, especially in this household. I say that I spend a chunk of time one weekend day, planning meals for the week, but really, I’m planning the main dishes. Dinner time comes around, and five minutes before dinner is ready, I throw a bag of frozen veggies in the microwave to steam.

When I received my swap assignment, Mexican Rice Casserole, my first thought was “Taco night!” And after I read the recipe (especially the layer of melted cheese on top!), I decided taco night needed to happen sooner rather than later.

And what a treat it was. With all that melty, cheesy goodness, how could it not be? Jenna wondered if she picked up a can of diced tomatoes and spicy chiles, because her dish came out spicy, but I know my can of tomatoes and green chiles was labeled mild and ours had some spice, too — not that it was unwelcome! We love spicy! If you don’t, cut back on the cumin and black pepper.

Mexican Rice Casserole

Print recipe

Serves	6 to 8 servings
Meal type	Side Dish
Region	Mexican
Website	Jenna's Cooking Journey

Ingredients

1 tablespoon canola oil
½ large onion, chopped
2 cloves garlic, minced
1 cup long-grain rice
1 can (14.5-oz) whole tomatoes
1 can (10-oz) diced tomatoes with green chiles (such as Rotel)
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ cup water
1 ½ cup shredded Cheddar cheese
Fresh cilantro, for topping (optional)

Directions

Step 1
Preheat your oven to 350 degrees. Have a 2 ½ quart casserole dish near the stovetop.
Step 2
Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 3 to 4 minutes, stirring frequently so that the garlic doesn't burn.
Step 3
Reduce the heat to low and add the rice. Cook, stirring constantly, for 3 minutes.
Step 4
Add the can of whole tomatoes, and the can of diced tomatoes and chiles, and the cumin, salt and pepper. Stir to combine and equally distribute the spices, and cook for 2 minutes.
Step 5
Add the water and stir to combine. Increase the heat to bring the mixture to a boil, then reduce the heat back to low, cover the skillet and simmer for 15 to 20 minutes, until the rice is just barely underdone.
Step 6
Pour the contents of the skillet into the casserole dish. Spread the shredded cheese in an even layer over top and place in the oven uncovered. Bake until the cheese is melted and the rice is done, about 15 minutes.

Check out the other side dishes from the swap by clicking on the photos below!

Filed Under: Rice, Grains and Pasta, Side Dishes, What's Cooking Recipe Swaps

11/30/126 Comments

Recipe Swap: Loaded Baked Potato Soup

By Coleen

It’s recipe swap time again, hosted by A Taste of Home Cooking. This round was a Blogger’s Choice swap, meaning I was assigned a blog, and could choose any recipe from that blog to make.

I was assigned Christine’s Kitchen Chronicles. We were in the midst of a cold snap, even had our first measurable snowfall of the season, so I was in soup kind of mood. I scrolled past some that were too similar to ones I’d already made. Then I found an old post for loaded baked potato soup. I asked The Mister if the recipe interested him, to which he responded, “Um, YEAH!”

It was even more delicious than I thought it would be. I could probably have thinned it out a bit more by adding a little extra chicken broth, but that’s personal preference. Serve this soup topped with your favorite baked potato toppings!

Loaded Baked Potato Soup

Print recipe

Serves	4
Meal type	Main Dish, Soup
Misc	Freezable, Serve Hot
Website	Christine's Kitchen Chronicles

Ingredients

6 slices bacon (chopped)
1 small yellow onion (chopped)
2 cloves garlic (minced)
¼ cup all-purpose flour
1 teaspoon dried basil
½ teaspoon black pepper
32oz low-sodium chicken broth
2 to 3 large baked potatoes, cooled, peeled and cubed (russet or Yukon gold)
1 cup half-and-half
½ teaspoon hot sauce
1 cup cheddar cheese, shredded
Salt to taste
Chives, snipped into 1-inch pieces
Sour cream

Directions

Step 1
In a large stockpot, cook the diced bacon until crisp. Remove with a slotted spoon to a plate covered in paper towels to drain. Reserve about 1 tablespoon of the bacon drippings.
Step 2
Saute the onion and garlic in the reserved bacon fat over medium heat until the onion is translucent. Stir frequently to prevent garlic from burning.
Step 3
In a small bowl, stir together the flour, basil, salt and pepper, then add to the stockpot. Cook for a minute, stirring constantly.
Step 4
Add the broth, and bring to a boil. Cook at a boil for two minutes, stirring constantly.
Step 5
Remove the pot from the heat. Add the potatoes. Use an immersion blender to puree the soup. It will be very thick.
Step 6
Return the pot to the heat, and add the half-and-half, cheddar cheese, and hot sauce. Heat the mixture through, stirring constantly, but do not boil. If the soup is too thick, add more chicken broth or half-and-half.
Step 7
Divide the soup into four bowls, and garnish each with some of the bacon, cheddar cheese, chives and sour cream.

Check out what other bloggers made for the swap!

Filed Under: Main Course, Soups and Stews, What's Cooking Recipe Swaps

11/16/127 Comments

Recipe Swap: Buffalo Chicken Bites

By Coleen

With football season, and therefore tailgate season, in full swing, Taste of Home Cooking decided to make our recipe swap game-day-food-themed. I have to confess, I’m not a football fan, on either a college or professional level (my college’s football team was so bad, they ended the program). I’m a hockey fan, and this year, there is no hockey.

However, my lack of football appreciation doesn’t prevent me from enjoying game day or tailgate food. My favorites are pulled pork sliders, nachos piled high with ground beef and melted cheese, and buffalo wings. So, I was really excited when my assigned recipe turned out to be Buffalo Chicken Bites from Jaida at Sweet Beginnings.

These chicken bites are a bit laborious, especially if you’re cooking and shredding your own chicken. But they are delicious and well-worth the effort. Spicy, cheesy chicken is surrounded by a coating of crunchy panko crumbs, and served alongside a cool ranch dipping sauce (substitute bleu cheese if you prefer). Make sure you use either low-fat or full-fat cream cheese and dressing rather than fat-free — the fat helps cut the spiciness.

Buffalo Chicken Bites

Print recipe

Meal type	Appetizer
Website	Sweet Beginnings

Ingredients

3 cups shredded chicken (from 2 large boneless chicken breasts or a store-bought rotisserie)
1 ¾ cup shredded sharp Cheddar cheese
¼ cup sliced green onions
3oz cream cheese, at room temperature
2 tablespoons Tabasco sauce
2 tablespoons ranch dressing
1 cup all-purpose flour
3 large eggs (lightly beaten)
2 to 3 cups panko bread crumbs

Directions

Step 1
Preheat oven to 350 degrees. Line a sheet pan with tinfoil and spray with nonstick cooking spray.
Step 2
Place shredded chicken, shredded cheese and sliced green onions in a large mixing bowl. Toss to combine.
Step 3
In a smaller bowl, whisk together the cream cheese, Tabasco sauce, and ranch dressing. Pour over the chicken, and toss with your hands until chicken mixture is evenly coated.
Step 4
Pack chicken mixture into a cookie scoop, then shape into a ball with your hands and place on the baking sheet.
Step 5
Line up three shallow dishes (I like using pie plates) in a row next to the baking sheet. Place the flour in the one furthest away from the baking sheet, place the eggs in the next one, and the panko in the third one.
Step 6
Roll each chicken bite in the flour, then shake off excess flour. Then roll in the egg mixture, then coat in the panko crumbs. Place back on the baking sheet. Repeat with all the chicken bites.
Step 7
Bake in the preheated oven for 20 to 25 minutes. Serve warm on toothpicks with ranch or bleu cheese salad dressing for dipping.

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