Sweet potatoe cornbread

INGREDIENTS

2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
1 large sweet potato (about 1 pound), peeled and cut into large chunks
2 large eggs, lightly beaten
1 ¼ cups/300 milliliters milk
¾ cup/94 grams all-purpose flour
1 ¼ cup/213 grams finely ground yellow cornmeal
1 tablespoon/14 grams baking powder
1 teaspoon/6 grams salt
½ cup/100 grams sugar
½ teaspoon/1 gram ground cinnamon
½ teaspoon/1 gram ground nutmeg

PREPARATION

Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Spiced butternut squash soup

Ingredients

   3 Pounds butternut squash, halved and seeded 2 tablespoons butter
1 medium onion, sliced 1 leek, sliced 2 cloves garlic, sliced 2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered 1/8 teaspoon cayenne pepper 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger salt and pepper to taste 1/2 cup sherry wine 1 cup half-and-half cream 1/2 cup sour cream (optional)

Directions

Prep
45 m
Cook
20 m
Ready In
1 h 5 m
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Sour cream meatloaf

Ingredients

8 407 2 pounds ground beef 1 (8 ounce) package sour cream and onion dip, divided 1 3/4 cups bread crumbs 1/2 cup finely chopped celery 1/4 cup chopped onion 1 teaspoon dried dill weed 3/4 teaspoon salt 1 pinch pepper 2 eggs, beaten 1 (10.75 ounce) can cream of mushroom soup Add all ingredients to list

Directions

Prep
20 m
Cook
1 h
Ready In
1 h 20 m
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.
Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.

Baked parmesan chicken

Ingredients

2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped 1/4 teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce 1/4 cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Add all ingredients to list

Directions

Prep
15 m
Cook
35 m
Ready In
50 m
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Easy baked mushroom and chicken

TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Galbani® Part Skim Mozzarella Cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Pumpkin and cinnamon muffins

ingredients   shop kitchen ▾
Nonstick cooking spray
3 1/2 cups white whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 15 ounce can pumpkin puree (2 cups)
1 cup sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup pumpkin seeds, chopped (optional)
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directions
1.
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
2.
In a medium bowl, whisk together pumpkin and sugar. Whisk in eggs, one at a time, then the buttermilk, until well combined.
3.
Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.
Storage
Cooled muffins may be refrigerated, in an airtight container, up to 3 days, or frozen, in plastic freezer bags, up to 1 month.

Tip
Buttermilk Replacement:
If you don't have buttermilk, you can make your own sour milk by using 1 1/2 tablespoons lemon juice plus enough reduced fat (2%) milk to make 1 1/2 cups. Let stand for 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 169, Fat, total (g) 3, chol. (mg) 32, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 6, vit. A (IU) 3732.23, vit. C (mg) 1.26, Thiamin (mg) 0.02, Riboflavin (mg) 0.09, Niacin (mg) 0.25, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.59, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 234, Potassium (mg) 149, calcium (mg) 69, iron (mg) 1.39, Percent Daily Values are based on a 2,000 calorie diet

Baked cod with cracker crust

Baked Cod with Ritz Cracker Topping Recipe
Prep time: 10 minutesCook time: 20 minutesYield: Serves 4-6.
Any white, lean fish will work with this recipe. In New England, cod, haddock, pollock and hake are traditional, but walleye, catfish, bass, snapper, Pacific rock cod, striped bass or Gulf Coast redfish will all work.

INGREDIENTS
2 pounds skinless cod fillets
Salt
1 sleeve of Ritz crackers (about 34 crackers)
5 Tbsp unsalted butter
Lemon

1 Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan

2 Melt the butter. Crush the Ritz crackers over a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish

3 Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)
Serve the fish with lemon and parsley.