Asian Style Chicken Rollups with Mushrooms

1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless, chicken breasts, cut into 3 inch strips (18 strips)
18 medium mushrooms, stems removed
cooking spray

Spray a baking sheet with nonstick cooking spray and set aside. Preheat broiler.

In a bowl, mix the first 8 ingredients plus the sesame seeds (if using), add chicken strips and marinate for 20 minutes, turning occasionally.

Wrap marinated chicken around one mushroom, secure with a toothpick, and place on baking sheet.

Broil until chicken is cooked throughout, about 5 minutes.

You can prepare marinade ahead of time and marinate chicken all day for fuller flavor.

Servings: 6
Serving Size: 3 chicken roll ups

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional Information:
Per Serving–
Calories: 131
Carbohydrates: 8g
Protein: 14g
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 31mg
Fiber: 1g
Sodium: 376mg

Cooking with Brown Sugar: 51 Recipes

Easy Cheesy Meatballs

1/3 cup Italian-style bread crumbs
1/4 cup milk
1 lb. lean ground beef
1/2 cup Kraft 100% Grated Parmesan Cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1 jar (26 oz.) Barilla Tomato & Basil Sauce

Measure bread crumbs into medium bowl. Stir in milk. Let stand 15 minutes. Add meat, 1/4 cup of the cheese, the salt and pepper; mix well.

Preheat oven to 350°F.

Shape meat mixture into 1-inch balls. Place in single layer in foil-lined 15x10x1-inch baking pan.

Bake 20 minutes or until meatballs are cooked through.

Meanwhile, heat pasta sauce in small saucepan on medium heat.

Transfer meatballs to large platter; top with the sauce. Sprinkle with remaining 1/4 cup cheese.

Makes: 18 servings, about three meatballs each

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition (per serving)
Calories 90
Total fat 4g
Saturated fat 1.5g
Cholesterol 20mg
Sodium 340mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 3g
Protein 7g
Vitamin A 4% DV
Vitamin C 4% DV
Calcium 8% DV
Iron 4% DV

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Deviled Eggs (3)

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon vinegar
2 tablespoon parmesan cheese

Halve hard-cooked eggs lengthwise and remove yolks.

Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard and vinegar; mix well. Season with salt and pepper, if desired.

Stuff egg white halves with yolk mixture. Garnish with paprika or parsley, if desired.

Makes 12 eggs.

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Pecan and Cheese Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce Gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing.

Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated.

Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil.

Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes.

Serve immediately.

Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.

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Marinated Chicken Wings

1 cup soy sauce
3 teaspoons sugar
1/4 cup white wine
2 cloves garlic, mashed
1/4 cup lemon juice
1/4 cup oil
1 teaspoon MSG
1 teaspoon ginger
3 to 4 family size packages chicken wings

Combine above ingredients and marinate chicken for 16 to 24 hours.

Separate and lay out in pan to bake at 350 for 1 hour.

Serve at once.


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Fried Ravioli

Olive oil for frying
1 cup buttermilk
2 cups Italian style bread crumbs
1 box store bought bite size cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce, store bought or homemade, heated, for dipping

Heat 2 inches of olive oil in a large skillet over medium heat until a deep fry thermometer registers 325.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet while you coat the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.

Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

Makes 4 to 6 servings

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Chile Custard Squares

10 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups shredded Monterey Jack or cheddar cheese
2 cups small curd cottage cheese
1 (7-ounce) can Ortega® Diced Green Chiles
1/2 cup butter, melted
2 cups crushed tortilla chips

Preheat oven to 400°F (205°C).

Combine eggs, flour and baking powder in medium bowl. Add butter, Monterey Jack cheese, cottage cheese and chiles and butter; stir well. Spoon into 13 x 9-inch baking pan. Top with tortilla chips.

Bake for 15 minutes; reduce oven temperature to 350°F (175°C). Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into squares.

Makes 12 servings.


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Picnic Eggs

4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
dash of cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter

Cut eggs into halves. Remove yolks and mash. Season yolks with salt, mustard, cayenne, vinegar and butter.

Refill whites with mixture and press halves together and wrap each egg in a square of waxed paper; twist ends to keep the halves in place.


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Mexican Deviled Eggs

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
salt

Slice the eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.

Evenly fill the egg whites — filling will be creamy.

Serve immediately or chill until ready to serve.


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