Coconut Flan RECIPE FOR TODAY

Coconut Flan
Recipe courtesy of Marcela Valladolid

Ingredients
Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

Directions
Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

Maple-Thyme Roast Chicken RECIPE FOR TODAY

Maple-Thyme Roast Chicken

Ingredients
4-lb. whole chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1/3 cup pure maple syrup
2 Tbs. vegetable oil
2 Tbs. balsamic vinegar
1 Tbs. chopped fresh thyme
1/8 tsp. cayenne

Preparation
Position a rack in the upper third of oven and heat the oven to 400°F. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9×13-inch baking dish (the chicken should fit snugly).
In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 170° to 175°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)
Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve immediately.

ITALIAN GARLIC KNOTS RECIPE FOR TODAY

ITALIAN GARLIC KNOTS

Ingredients

3 to 4 cloves garlic, chopped

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon chopped fresh basil leaves

1 teaspoon chopped fresh parsley

1 can (11 oz) Pillsbury™ refrigerated original breadsticks

Salt and freshly ground black pepper

Instructions
1 Heat oven to 375°F. In small microwavable bowl, microwave garlic, butter and oil on High 30 seconds or until butter is melted. Stir in basil and parsley; set aside.

2 Unroll dough; separate into 12 breadsticks. Twist and tie each breadstick into a “knot-like” ball; place in ungreased 9-inch round cake pan.

Oven-Baked Chicken RECIPE FOR TODAY

Oven-Baked Chicken
Ingredients
1 tablespoon butter or margarine
2/3 cup Original Bisquick™ mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

Steps
1
Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2
Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Easy Skillet Chicken Piccata RECIPE FOR TODAY

Easy Skillet Chicken PiccataINGREDIENTS
1 tbsp. extra-virgin olive oil
4 bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
3 cloves garlic, minced
2 tbsp. butter
1/4 c. dry white wine
Juice of 1 lemon
2 tbsp. capers
1 lemon, sliced
Chopped fresh parsley, for garnish

DIRECTIONS
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.

SMOKED SAUSAGE & CHEESY RICE RECIPE FOR TODAY

SMOKED SAUSAGE & CHEESY RICE
Author: Judith Hannemann
Serves: 4
INGREDIENTS
1 tbs olive oil
1 tbs butter
1 lb smoked sausage or kielbasa, sliced ¼-inch thick
1 small onion, chopped
1 small red bell pepper, seeded and chopped
2 cups broccoli florets
1½ cups cooked rice
1 tsp garlic powder
1 tsp onion salt
¼ tsp pepper
1 cup shredded extra-sharp cheddar cheese

INSTRUCTIONS
Heat a large skillet over medium-high heat. Add butter and olive oil till butter sizzles.
Add the slice smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
Add the red bell pepper and broccoli. Cover, reduce heat and cook about 5 minutes.
Add the cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
Add the shredded cheese and remove from heat. Stir in cheese until it’s melted.

Sweet and Sour Smoked Sausage RECIPE FOR TODAY

Sweet and Sour Smoked Sausage

by 

INGREDIENTS

• 1 package (16 ounces) Eckrich Smoked Sausage, cut into 1/2-inch-thick slices
• 1 2/3 cups long-grain white rice, uncooked
• 1 can (20 ounces) pineapple chunks in juice, undrained
• 1/3 cup firmly packed brown sugar

• 2 tablespoons La Choy Soy Sauce
• 2 tablespoons cornstarch
• 1/4 cup white wine vinegar
• 1/2 cup light brown sugar
• 2 medium carrots, diagonally sliced
• 1 medium green bell pepper, coarsely chopped

PREPARATION

Eckrich smoked sausage, pineapple, carrots and vegetables in a sweet and sour sauce

1. Cook rice according to package directions, using 3-1/3 cups water.
2. Drain pineapple, reserving juice; set pineapple aside.
3. Add enough cold water to juice to measure 1-1/2 cups. Set aside.
4. Mix brown sugar and cornstarch in medium bowl until well blended.
5. Gradually Add juice mixture, mixing until well blended after each addition.
6. Sir in vinegar and soy sauce. Set aside.
7. Cook and stir sausage, carrots and bell pepper in medium skillet 6 minutes, or until carrots are crisp-tender.
8. Add juice mixture; cook and stir until sauce is thickened and bubbly.
9. Stir in pineapple; cook until heated through, stirring occasionally.
10. Serve over rice.