Recipe Sharing: Fool-Proof Popovers

I'm a big fan of Melissa d'Arabian on the Food Network. She won the last season of The Next Food Network Star and has a show on now called Ten Dollar Dinners. Her recipes are fantastic, and she definitely shares some good tips.

On a recent show, she made popovers. LOVE popovers! I think the best I've had were at Jordan Pond House on a trip to Maine with my parents.

Anywho, I made her recipe tonight with our dinner. They were simple and turned out great. Enjoy!


Fool-Proof Popovers
Yield: 8

Ingredients
3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt

Directions
Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Recipe Sharing: Pizza Bubble Ring

Who doesn't love a pepperoni roll?? I am making this recipe for us to enjoy tonight during the Superbowl. Thanks to Tessa for passing it along!

Ingredients
6-8 tablespoons Land O' Lakes Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury Grands! Jr. Golden Layers refrigerated flaky original biscuits (I used Giant brand cheepie biscuits)
40 small slices pepperoni (about 3 oz)
8 oz. mozzarella cheese, cut into 20 pieces (I used shredded)
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

Directions
Heat oven to 350°F. Spray 12-cup fluted tube pan with Crisco Original No-Stick Cooking Spray.

In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.

Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.

Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Recipe Sharing: Blue Sky Potatoes

This is a terrific Rachel Ray recipe that I made for an office potluck. Enjoy!

Blue Sky Potatoes
Yield: 24 servings

24 new red potatoes, halved lengthwise
2 tsp. extra-virgin olive oil
1 ½ c. sour cream
1 c. crumbled blue cheese
½ c. crumbled cooked bacon, plus more for garnish
⅓ c. chopped flat-leaf parsley, plus more for garnish
¼ red onion, finely chopped

Preheat oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.

Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Recipe Sharing: Hash Brown Benedict

This recipe was in the most recent Williams-Sonoma catalog, and it looks delicious, so I'm sharing it with you. I'm looking forward to making it soon!

Hash Brown Benedict
Yield: 6 servings

Ingredients

• 2 lb. russet potatoes, peeled and shredded
• 2 tsp. cornstarch
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup vegetable oil
• 2 egg yolks
• 1 Tbs. fresh lemon juice
• Pinch of cayenne pepper
• 2 sticks unsalted butter, melted
• 3 Tbs. minced fresh chives
• 12 slices Canadian bacon, cooked until lightly browned and kept warm
• 12 poached eggs

Directions
Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper. In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.

In a bowl, whisk together the egg yolks, lemon juice and 2 tsp. water. Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more. Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives. Keep the hollandaise sauce warm.

Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately. Serves 6.

Recipe Sharing: Maple Pecan Squares

Rob and I went to a technique class at Williams-Sonoma a few weeks ago, and the person leading the class shared this recipe (it's also on the WS Web site). I am planning to make these treats for Thanksgiving -- hope they are as delicious as they sound! (P.S. - hop over to Dallas' blog for a tasty Pumpkin Crumb Cake recipe.)

Maple Pecan Squares
Yield: 24 squares

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup firmly packed golden brown sugar
• 1/4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces

For the Filling:

• 6 Tbs. (3/4 stick) unsalted butter
• 1/3 cup pure maple syrup
• 2/3 cup firmly packed golden brown sugar
• 1/3 cup heavy cream
• 2 cups coarsely chopped pecans

Directions
Preheat an oven to 350°F. Carefully line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.

To make the crust by hand, in a large bowl, stir together the flour, brown sugar and salt until blended. Using a pastry blender or 2 knives, cut the butter into the flour mixture until large, coarse crumbs the size of small peas form.

To make the crust with a food processor, in the bowl of the processor, combine the flour, brown sugar and salt and pulse 2 or 3 times to blend. Add the butter and pulse 8 to 10 times until large, coarse crumbs the size of small peas form.

Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 to 17 minutes. Set aside.

To make the filling, in a saucepan over medium heat, combine the butter, maple syrup and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula.

Bake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer the pan to a wire rack and let cool until the filling is firm, about 1 1/2 hours.

Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will slide easily off the foil. Store in an airtight container at room temperature for up to 3 days. Makes 25 squares.

Recipe Sharing: Drunken Risotto with Sausage and Spinach

I made this dish Sunday night, and it's a keeper. Risotto and I don't have a good history together, but this one worked. Even I was surprised! :)

It's from the most recent issue of the Rachael Ray magazine.

Drunken Risotto with Sausage and Spinach
Yield: 4 servings (I think it serves more -- we both had a heaping portion, Rob had seconds, and there's a ton left over.)

Ingredients

• 3 c. dry red wine
• 2 c. chicken stock
• 1 tbsp olive oil
• 3/4 lb. bulk Italian sausage
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 c. arborio rice
• Salt and peer
• 1/2 lb. spinach leaves, stemmed and chopped
• 1/4 tsp. freshly grated nutmeg (I used a smaller portion from my spice cabinet)
• 2 tbsp. butter
• 1/2 c. grated pecorino-romano cheese

Directions
In a large saucepan, combine the wine and chicken broth; keep warm over a low flame.

In a large, heavy pot, heat the EVOO over medium-high heat. Add the sausage and cook, crumbling it and until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and paper.

Add the warm wine stock mixture a couple of ladlefuls at a time (I used a 1/2 c.), stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18-20 minutes.

In the last 5 minutes of cooking, stir in the spinach by the handful, allowing it to wilt. Stir in the nutmeg. In the last minute, stir in the butter, and then the cheese.

Recipe Sharing: Beef Stew

This is my favorite recipe for beef stew, coming from Rob's America's Test Kitchen cookbook. It's perfect for a Sunday evening dinner, and there's always leftovers to enjoy for lunches or throw in the freezer for a quick dinner later.

Enjoy!

Beef Stew
Yield: 6-8 servings

Ingredients

• 1 3 lb. boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• salt and pepper
• 3 tbsp. vegetable oil
• 2 onions, minced
• 1 tbsp. tomato paste
• 2 garlic cloves, minced
• 3 tbsp. flour
• 1 c. dry red wine
• 2 c. chicken broth
• 1 tsp. dried thyme
  
• 2 bay leaves
• 5 medium red potatoes, washed and cubed
• 4 carrots, peeled and sliced thin
• 1 c. frozen peas
  

Directions

1. Put oven rack to the lower-middle position; pre-heat oven to 300 degrees. Cube and season beef with salt and pepper. Heat 1 tbsp. of oil in the Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, and then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tbsp. of oil and the remaining beef. Set browned beef aside.
   
2. Add the last tbsp. of oil to the empty pot and return to medium heat. Add the onions and cook until softened, about 5 minutes. Stire in the tomato paste and garlic, cooking for 30 seconds. Add the flour and cook for 1 minute.
   
3. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef (along with the accumulated juices). Bring to a simmer, cover and transfer the pot to the oven. Cook for one our.
4. Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef and potatoes are tender, about 1 hour.
5. Remove the pot from the oven and discard the bay leaves. Stir in the peas and let sit for 5 minutes. Season with salt and pepper to taste before eating.
   

Recipe Sharing: Corn Chowder

Fall is an excellent time for hearty soups, chowders and stews. I made this recipe a few weeks ago and we really enjoyed it. Warning: it makes a TON, and the cookbook recommends against freezing it. Despite our best efforts to enjoy it for a couple of dinners and lunches, I still finally pitched out a ton. Next time, I'll probably half the recipe.

The recipe calls for 10 ears of fresh corn, but since that isn't available now (and shucking it even when it is would be a pain), I used the option to use frozen corn. I'll note the substitution in the recipe below.

I guess you could add chicken to this dish, but it isn't called for in the recipe. If you want a chicken corn chowder, I recommend this recipe.

Enjoy!

Corn Chowder
Yield: Six servings (sayeth the cookbook - I'd say eight or more is more accurate)

Ingredients

• 10 ears fresh corn, husks and silk removed*
• 4 slices bacon, chopped
• 1 onion, minced
• 2 garlic cloves
• 3 tbsp. flour
• 3 c. chicken broth
• 2 c. milk
• 2 medium red potatoes, washed and cubed small
• 2 bay leaves
• 1/4 tsp. dried thyme
• 1 c. heavy cream

* Two pounds of frozen corn can be substituted for the fresh corn ears. Puree one pound of the frozen corn (I used the blender) with all of the broth until smooth. Omit the flour from the recipe and use the pureed corn in place of the grated corn.

Directions

1. If using fresh corn, cut corn off of four ears; set aside. Grate the remaining six ears (using a box grater) in a separate bowl. (If using frozen corn -- waaaay easier! -- skip this and see note above).
2. Cook the bacon in a large Dutch oven over medium heat, until crisp. Stir in the onion and cook until softened, about five minutes. Stire in teh garlie and cook until fragrant, about 30 seconds.
   
3. Stir in the flour (omitted if using frozen corn) and cook for one minute. Slowly stir in the broth and milk, scraping up any browned bits.
4. Stir in the potatoes, bay leaves, thyme and grated corn.
5. Bring to a simmer and cook until the potatoes are soft, about 20 minutes.
6. Stir in the remaining corn kernels and cream. Continue to simmer until the corn kernels are tender, yet still slightly crunchy, about five minutes.
7. Discard the bay leaves. Add salt and pepper to taste.
   

Recipe Sharing: Zesty Crockpot Chicken

Not to be confused with Zesty Chicken Enchiladas or Zesty BBQ Chicken, here's yet another tasty and easy "zesty" recipe!

Zesty Crockpot Chicken

Ingredients

• 4 boneless chicken breasts (thawed, not frozen)
  
• 1 can cream of chicken soup
  
• 1 pkg Good Seasons zesty Italian salad dressing mix
  
• 1 c. water
  
• 1 tsp. parsley
  
• 1 pkg cream cheese
  

Directions
Place chicken in crock pot. Blend soup, dressing mix, water and parsley, add to crock pot. Cook on low for 6-8 hours. One hour before serving, add the package of cream cheese. Serve over cooked egg noodles.

Recipe Sharing: Sweet Potato Gratin

We are big fans of sweet potatoes, and I found this recipe in a recent issue of Wegman's magazine. We're having it tonight with seared scallops and salad. Enjoy!

Sweet Potato Gratin
Yield: 8 servings (nutritional info below)

Ingredients

• 1 Tbsp olive oil
  
• 2 cloves garlic, minced
  
• 3 sweet potatoes (or yams) (2 1/2 lbs), peeled, sliced 1/8-inch thick
  
• Salt and pepper
  
• 1 cup (1/2 pint) fresh heavy cream

Directions

Use a 2-quart shallow casserole dish. Preheat oven to 350 degrees.

Coat bottom of casserole dish with oil; sprinkle with garlic. Cover bottom of dish with single overlapping layer of sliced sweet potatoes. Season with salt and pepper. Repeat until all potatoes are used. Pour cream over potatoes. Bake, uncovered, 30-35 min, until potatoes are tender and top browned. Let rest 5 min before serving.

Nutrition Info: Each serving (1/ 3 cup) contains 220 calories, 24 g carbohydrate, (4 g fiber), 4 g protein, 13 g fat, (7 g saturated fat), 40 mg cholesterol, and 50 mg sodium.

Recipe Sharing: Baked Oatmeal

I ran across a similar recipe on another blog, made a few tweaks and served this for dinner last night with eggs and toast on the side. Super easy, and super yummy. Enjoy!

Baked Oatmeal
Yield: 6 small servings

Ingredients

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups oatmeal
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Melt butter and mix with all other ingredients. Put in an 8x8 baking dish; bake for 30 minutes. Top with fresh berries and chopped pecans. Optional: could add dried cranberries/raisins into the mix before baking, or as an additional topping.

Long time, no blog

I've been a negligent blogger the last few weeks. It's not that I don't have anything to say. In fact, I think of things throughout the day that I plan to blog about, but somehow I never get to it.

So Labor Day is over, which means summer is grinding to a halt. Boo! We spent this weekend at the lake with Rob's family, and we saw my parents on Friday night for dinner. We had a relaxing few days of cook-outs, walks and sitting by the lake. Despite the clouds and chilly temps, it was a fun weekend.

Work has been getting busier and busier as we approach the fall conference season. We are headed to Chicago in a few weeks, and I'm looking forward to it.

We are having some friends over for dinner this week, so I tested out one of the side dish recipes I'm fixing: 5-Minute Individual Potato Gratins. Yum! It's a total winner, so easy and very good! I saw this on the Next Food Network Star and recommend you make them too.

I am in a vacation planning mood and might start looking around the Web for ideas and deals... who knows where we'll go next?

Recipe Sharing: Asian Chicken and Orzo Salad

I made this Paula Deen recipe today for a picnic, and it was a hit. My dish was empty at the end of the meal -- and there was a good amount of food there to choose from -- so I'd classify this one as a success and definitely make it again. The only difference I did from the recipe was leaving out the water chestnuts (not a fan). Enjoy!

Asian Chicken and Orzo Salad
Yield: 12 servings

Ingredients

• 1 (9-ounce) package frozen sugar snap peas
• 1 (16-ounce) package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions
Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

$10 Dinners

The winner of this year's Next Food Network Star has launched a great new show that I really enjoy. Good tips, easy recipes and delicious food!

Recipe Sharing: Zucchini Walnut Dip

This recipe came from the Today Show Web site, and it's from "Mariel's Kitchen" by Mariel Hemingway. It is kind of tzatziki-ish, and very good. Great with a grilled chicken salad or with pita chips.

Zucchini Walnut Dip
Yield: 2 cups

Ingredients

• 2 medium zucchini, sliced
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1/2 cup plain organic yogurt or goat’s milk yogurt
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/2 teaspoon paprika
• Sea salt
• 1/4 cup whole walnuts

Directions
1. Steam zucchini on the stove top for 7-8 minutes, or until cooked through.
2. Place oil, onion, yogurt, lemon juice, garlic, paprika, salt, and walnuts along with the zucchini in the work bowl of a food processor or blender and process until evenly ground but still a little chunky.

Dip can be served warm, at room temperature or chilled. Dip can be made up to three days before eaten if kept refrigerated in an airtight container.

Recipe Sharing: PB Chocolate Rice Crispy Treats

I made these for a picnic today, and they are delicious! Easy recipe and a fun variation on rice crispy treats. Enjoy!

Peanut Butter Chocolate Rice Crispy Treats
Yield: 24 (or fewer if you cut them larger)

Ingredients

• 1/2 stick unsalted butter
• 10 oz jumbo marshmallows
  
• 3/4 c. creamy peanut butter
  
• 6 c. rice crispy cereal
• 6 oz. semi-sweet chocolate
  

Directions
In large pot, melt the butter over low heat. Stir in the marshmallows and cook until fully melted. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased 9-by-13-inch rectangular baking dish. Smooth out the top of the treats (I use a sheet of wax paper). Set aside to cool.

After the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn, chocolate side up, and place in a baking dish or on a rack until set.

Recipe Sharing: Red Potato Salad

I am sharing this receipe as it was shared with me, and not exactly how Paula Deen introduced it. This is a lower fat, lower calorie version, but it is delicious! I made it over the Fourth of July holiday and we all really enjoyed it.

Red Potato Salad
Servings: 6 (3/4 c. each)

Ingredients

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced (I don't like green pepper, so I used orange)
  
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
  
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Directions
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Recipe Sharing: Pepperoni Roll

I hadn't made a pepperoni roll in ages, but I saw one in the market last week and it really got me thinking about them. We had the ingredients on-hand, so I whipped up one for dinner Tuesday evening. It turned out pretty good, so I'm sharing the simple recipe here:

Ingredients

• 1/2 ball of refrigerated pizza dough (we buy this at the market, but you could also use frozen bread dough if you can't find the pizza dough)
• pizza sauce
• pepperoni (and any other fillings of your choice)
• mozzarella cheese
• olive oil

Directions
Pre-heat your oven to 450 degrees -- recommend you use a pizza stone, but a cookie sheet would do too. Roll out the pizza crust to the same thickness you'd use for a pizza. Spread just a little bit of sauce on the dough. Cover the dough with pepperoni and cheese. Roll the dough from one side, tucking in the ends when the roll is finished. Putting the seam side down, slice a few vents in the top of the dough. Brush with olive oil and sprinkle a little cheese on top. Bake for 12-15 minutes, until browned on top and cooked through (depends on the thickness of your dough). Slice and serve with extra pizza sauce for dipping.

Recipe Sharing: Zesty Chicken Enchiladas

I found this recipe on another friend's blog and picked up the ingredients to make it this week (it's from Real Simple). I ended up making the sauce the night before and cooking/dicing the chicken breasts (my substitution of shredding a cooked rotisserie chicken) in advance.

Also, I made a few substitutions, which I'll note below. The verdict is that we loved this dish and would make it again. Very good!

Zesty Chicken Enchiladas
Yield: 4 servings (definitely could be more, depending on the size of your enchiladas)

Ingredients

• 1 tablespoon canola oil (I used olive)
• 1 pound tomatillos (papery skins removed), chopped
• 1 onion (preferably white), chopped
• 1 poblano pepper, seeded and chopped
• 2 cloves garlic, chopped (I used 5 - we love garlic!)
• 3/4 teaspoon ground cumin
• kosher salt and black pepper
• 1 cup heavy cream (I used ¾ c. 1% milk, a couple tablespoons of melted light butter and a tablespoon of flour, mixed together)
• 2- to 2 1/2-pound rotisserie chicken, meat shredded (I used 1 lb. of boneless chicken breast, cooked and diced)
• 14.5-ounce can diced tomatoes, drained (I used a can of Rotel)
• 1 1/4 cups grated Monterey Jack (5 ounces)
• 8 6-inch corn tortillas
• Pico de Gallo or salsa

Directions
1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes.
2. Transfer to a food processor, add the cream, and puree.
3. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper.
4. Warm the tortillas according to the package directions (I didn’t warm them in advance).
5. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
6. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

Real Simple Tip: Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can’t find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.

Lime Chifffon Pie

This recipe was in the most recent Kraft magazine, and it looks so yummy and summery (and easy!) to me! I'm picking up the ingredients to make it this week. Enjoy!

Lime Chiffon Pie

Ingredients
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Sugar Free Gelatin
ice cubes
1/2 cup cold water
2 cups thawed fat-free Cool Whip
1-1/2 tsp. lime zest
2 Tbsp. lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Directions
Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. Stir in Cool Whip, zest and juice. Refrigerate 15 to 20 min. or until mixture is very thick and will mound. Spoon into crust. Refrigerate four hours.