Tuesday, January 31, 2012

Pioneer Pantry

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

  • 4 poblano peppers (see Note)
  • 1 14-ounce can pinto beans, preferably low-sodium
  • 3 tablespoons prepared salsa
  • 1/8 teaspoon salt
  • 1/2 cup shredded Monterey Jack or Cheddar cheese
  • 2 tablespoons low-fat plain yogurt
  • 3 scallions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 8 slices sourdough bread

Preparation

  1. Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
  2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
  3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
  4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
  5. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
  6. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.

Thursday, January 26, 2012

Pioneer Pantry

Ingredients

Brownies
  • 4 1/2 ounces all-purpose flour (1 cup)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt $
  • 1/3 cup butter $
  • 2 ounces dark chocolate, chopped
  • 1 cup granulated sugar
  • 1/4 cup 1% low-fat milk $
  • 1 teaspoon vanilla extract
  • 2 large egg yolks $
  • 1 large egg $
  • Cooking spray $

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
  3. 3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Tuesday, January 24, 2012

One Pan Chicken

Ingredients

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Directions

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Thursday, January 19, 2012

Pioneer Pantry

Pizza Pull-a-Parts
Roads frozen rolls (24 thawed and cut in half) or your own pizza crust recipe.
48 small cubes of mozzarella cheese
48 slices of pepperoni
1 stick of butter
1 clove of minced garlic

Melt butter in pan add garlic and cook until it starts to smell wonderful, don't let the garlic brown.

Wrap each piece of cheese and pepperoni in a piece of dough. make sure it is sealed tight.

Using a pastry brush, use the garlic butter, butter the inside of a bunt pan, then roll each of the pizza pockets in the melted garlic butter and place in the bunt pan, cover and let raise for 40 to 50 min. Bake at 400 for 30 to 40 minutes, remove from oven and tun out on a serving platter. serve with your favorite pizza sauce, for dipping. Enjoy!

Tuesday, January 17, 2012

Pioneer Pantry
Mini Meat Loaves
Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

254 calories per serving. 1 meat loaf per serving:)

Thursday, January 12, 2012

Pioneer Pantry

Pioneer Pantry
Oven BBQ Pork Chop

4 servings | Active Time: 20 minutes | Total Time: 30 minutes
Ingredients

1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce, (see Tip)

Preparation

Preheat oven to 400°F.
Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.

Nutrition

Per serving : 245 Calories

Tuesday, January 10, 2012

Carmel Apple Cookies (only 83 calories per cookie)
Ingredients

6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or 16 small soft caramel candies, chopped

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.

4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

Thursday, January 5, 2012

Pioneer Pantry

Pioneer Pantry
Slow Cooker Cilantro Lime Chicken (serves 6, 272 calories per serving)
Ingredients

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Directions

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Make this into a salad, tacos, or toastadas. or serve with a side of beans and rice.