CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

First for women 2025

MIMOSA MOCKTAIL

This would make a great Valentine mocktail. The basic recipe is from Natalie Battaglia. This recipe makes one serving so double for two, etc.

2-oz pomegranate juice (or more to taste)

6-oz ginger ale or nonalcoholic sparkling wine

1 spring of rosemary for garnish

Pour pomegranate juice into a champagne flute or other glass. Add the ginger ale or nonalcoholic sparkling wine. Garnish with the rosemary sprig,

First for women 2024

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

 

HOMEMADE TURKEY SAUSAGE PATTIES

Not only is this recipe quick and easy, but it is also healthy, too!

1 lb lean ground turkey (read labels to be sure it doesn't contain skin)
3/4 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp ground nutmeg
dash of cayenne pepper
2 tsp canola oil

In a large bowl combine the turkey, salt, sage, thyme, nutmeg, and cayenne.  Using hands combine well.  Shape mixture into 8 equal sized patties.
Heat the oil in a large nonstick skillet and cook patties over medium heat for about 5 minutes per side until the juices run clear.  Drain on paper towels before serving. 

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SAVORY HAM AND MUSHROOM PASTRIES

2 tsp olive oil

1 cup thinly sliced mushrooms

2 tsp fresh thyme leaves

1 sheet frozen puff pastry (from 17.3-oz pkg), thawed

4 slices deli ham

4 slices Swiss cheese

1 egg, lightly beaten

Heat oven to 400-degrees. Line 2 baking sheets with parchment paper.

In a skillet, heat oil over medium heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the thyme to mushrooms during the last 30 seconds of cooking.

Roll puff pastry sheet into a 10-inch square. Top with ham and cheese. Sprinkle with mushroom mixture and cut into 16 squares (2 1/2" each). Fold corners to center and pinch dough to secure. Brush with egg. Bake about 20 minutes, until golden brown.

Yield: 16 pastries. 

First for women 2024

DUFF'S SWEET SOUTHERN CORNBREAD

2 cups finely ground yellow cornmeal

3/4 cup + 2 tbsp cake flour

3/4 cup sugar

2 1/2 tsp baking powder

2 cups buttermilk, at room temperature

1/4 cup canola or vegetable oil

2 large eggs

1 tbsp kosher salt

Cooking spray

Preheat oven to 375-degrees. Place two 8-cavity mini-loaf pans in the oven to heat up.

Whisk together the cornmeal, flour, sugar and baking powder in a large bowl. In a medium bowl, whisk together the buttermilk, oil, eggs and salt until uniform in color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.

Carefully remove pans from the oven and quickly coat with the cooking spray. Divide the batter evenly 12 of the cavities. Bake until tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180-degrees halfway through baking.

Immediately turn the leaves out of the pans onto a wire rack to cool. This will ensure they build a crisp crust.

food network magazine 2024

 

MEATBALLS IN BROWN GRAVY

1 lb lean ground beef

1 egg, slightly beaten
1/4 cup Panko crumbs
1 tbsp canola oil
2 cans (10.5-oz each) brown gravy
hot cooked rice for serving

In a medium bowl combine the ground beef, egg, and Panko crumbs mixing together well.  Form mixture into 16 meatballs.

In a 10-inch nonstick skillet over medium heat, heat the oil. Add meatballs and cook until browned on all sides.  Drain well.  Add the gravy and simmer on low for 20 minutes stirring occasionally.  Serve over the hot cooked rice.

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COCONUT SHRIMP

1 mango, pitted, peeled, diced

2 tbsp minced red pepper

2 tbsp torn mint leaves

1 tbsp lime juice

1/8 tsp salt

1 chili pepper, thinly sliced, optional

1 cup sweetened flaked coconut, chopped

2/3 cup seasoned panko breadcrumbs

1/2 tsp less-sodium Old Bay seasoning

1 cup baking mix, ie Bisquick

1 egg

1 lb peeled (tails on) deveined jumbo shrimp

In a medium bowl, combine mango, red pepper. mint, lime juice. salt and the chili pepper, if desired. Reserve.

Line a baking sheet with parchment.

In a bowl, mix coconut, breadcrumbs and Old Bay seasoning.

In a separate bowl, combine 2/3 cup of the baking mix, egg, and 1/3 cup water.

In another bowl, place the remaining 1/3 cup baking mix and add the shrimp. Toss shrimp until coated then dip in the egg mixture then the coconut.

Place the crisper plate in the basket of a 7-quart air fryer and coat with cooking spray. Place basket in the air fryer. Heat to air fry at 325 degrees. Place shrimp in a single layer in the basket, working in batches. Fry each batch until crisp, 5-6 minutes. Serve with the mango salsa.

Woman's World 2025

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter. Stir casserole, top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

file photo for reference