These tasty melt sandwiches are an easy meal idea made with fresh slices of French bread topped with chicken, cranberries and creamy brie cheese.
Prep: 15 minutes Bake: 10 minutes Serves: 4
Nonstick cooking spray
2 cans (10 ounces each) chicken breast, drained
⅓ cup whole berry cranberry sauce
2 tablespoons red wine vinaigrette
8 slices French bread
½ (8-ounce) wheel Brie cheese, thinly sliced
Preheat oven to
425°; spray rimmed baking pan with cooking spray. In large bowl, stir chicken,
cranberry sauce and vinaigrette. Makes about 1 2/3 cups.
Spray 1 side of
each bread slice with cooking spray. Place 4 slices, sprayed side down, on prepared
pan; top with chicken mixture, cheese and remaining bread slices, sprayed side
up. Bake sandwiches 10 minutes or until cheese melts and bread is golden brown,
Set Instant Pot to “Sauté” mode and add the olive oil.
When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set the Instant Pot to cook at high pressure for 5 minutes.
When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Remove the chicken from the pot and place on a cutting board to shred once cooled.
Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
Add the shredded chicken and parsley to the sauce and stir to combine.
Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.
10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
7 large eggs
1 teaspoon vanilla extract
1 package (15.25 ounces) chocolate cake mix
½ cup vegetable oil
½ cup mini chocolate chips plus additional for garnish (optional)
Whipped topping for garnish (optional)
Preheat oven to 350°; spray 12-cup Bundt pan with cooking
spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over
medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2
minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
In food processor, pulse milks, cream cheese, cookies, 4 eggs
and vanilla extract until just combined.
Prepare cake mix as label directs using oil and remaining
3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly
and carefully pour milk mixture over cake batter.
Place Bundt pan on large rimmed baking pan; place baking
pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until
set, carefully rotating halfway through baking; cool completely.
Gently run a thin, flexible spatula around edges of pan.
Carefully invert flan onto serving platter; spoon any remaining caramel from
pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate
chips and whipped topping, if desired.
2 cups Food Club Frozen Parisian Blend Vegetables, thawed
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tube Food Club Pizza Dough
1 cup Food Club Marinara Sauce
1 cup Food Club Shredded Mozzarella Cheese
1/4 cup Food Club Shredded Parmesan Cheese
Fresh basil for garnish
Preheat oven to 475°F and line a baking sheet with parchment paper. In a small skillet combine vinegar and brown sugar on medium heat. Bring to a boil and simmer, stirring frequently, until vinegar has reduced by half and is a syrupy consistency. Set aside.
Heat olive oil in a large skillet on medium-high heat. Add chicken, vegetables, salt, and red pepper flakes. Sauté until chicken is just cooked through, 5-7 minutes. Remove from heat.
Press or roll pizza dough into a 9×13 inch rectangle. Cover with marinara sauce and coat evenly with mozzarella and parmesan cheese. Top with cooked chicken and vegetables.
Bake 12-15 minutes or until crust is light golden brown. Drizzle with balsamic glaze and garnish with fresh basil.
We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.
Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples of all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go-to snack. If you want a fun apple-flavored sauce, try this Slower Cooker Apple Butter.
Cauliflower has been getting a lot of attention lately because it is so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice, and so on. Cauliflower in a salad with some bacon, cheese, and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh-looking leaves that feels heavy.
Everyone has their favorite between red and green grapes, but whether you’re a red grape team or a green grape team it is hard to turn down nice big, firm, and plump grapes. When you are buying your grapes make sure the fruit has a nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however, it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes, and any other add-ins.
While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent to buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter. While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.
Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer. A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.
Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!
1 large loaf of bread (unsliced)
1/2 cup butter
2 cloves of garlic (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh parsley
2 cups mozzarella (shredded)
1/4 cup parmesan (grated)
Optional chili flakes for spice
To start, preheat your oven to 350 degrees.
Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
In a bowl, mix together butter, thyme, parsley, and oregano.
Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
Once cooked, add more fresh parsley for garnish and flavoring.