Chicken and Rice Bake

Ingredients

• 1(4 or 6-oz.) pkg. long-grain and wild rice
• 3 to 3 1/2-lb. boneless, skinless chicken breasts
• 1 cup sliced celery
• 1 (4 1/2-oz.) jar whole mushrooms, drained
• 1 1/2 to 2 cups water
• 1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
• Paprika

Steps

1. Heat oven to 350°F.
2. Grease baking dish (8x8 for 2 or 3 chicken breasts, 13x9-inch (3-quart) for 4)
3. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet.
4. Season chicken with salt and pepper. Arrange chicken pieces over rice.
5. Spoon celery and mushrooms around chicken.
6. In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables.
7. Sprinkle chicken with paprika. Cover with foil.
8. Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Source
https://www.pillsbury.com/recipes/chicken-and-rice-bake/b0dd0ea0-8ec2-4e5d-b51c-38a97a1c2287

Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 can (4.5 oz) chopped green chile sauce
• 1 cup sour cream or plain Greek yogurt
• 1 package flour tortillas for burritos (8 tortillas; 8 inch)

Steps

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. In medium bowl, mix chicken, Monterey Jack cheese, 1/2 of the green chile sauce and sour cream.
4. Spread about 2 teaspoons of the mix on each tortilla.
5. Roll up tortillas; arrange, seam side down, in baking dish.
6. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. 
7. Optional: Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
8. Bake 20 - 25 minutes or until hot.
9. If desired, remove foil during last 5 minutes of baking time.
10. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Source
https://www.pillsbury.com/recipes/chile-chicken-enchiladas/1281b32c-f1d4-43b7-bd33-9b61ea55cbf6

Sun-Dried Tomato Relish

Ingredients

• 1 cup sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup pitted Kalamata olives, chopped
• 1 cup sun-dried tomatoes (preferably packed in oil), roughly chopped
• 1 tablespoon capers
• ½ cup fresh parsley, chopped, plus more for garnish
• ½ cup extra-virgin olive oil, divided
• ¼ teaspoon freshly ground black pepper

Steps

1. Add ¼ cup olive oil to sauté pan and heat on medium, just until pan is hot.
2. Add chopped onions and cook for 5 to 10 minutes or until onions are soft.
3. Add garlic and stir for 1 to 2 minutes. Remove from heat.
4. Place onion and garlic mixture in a mixing bowl and add remaining ingredients.
5. Toss until all ingredients are combined.
6. Serve over grilled chicken breast with a loaf of crusty bread on the side.

Source
ourstate.com/grilled-chicken-breasts-with-sun-dried-tomato-relish

Chocolate Ganache Cake

Ingredients

• 1/4 pound unsalted butter at room temperature
• 1 cup sugar
• 4 extra-large eggs at room temperature
• 1 (16-ounce) can chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour

For the ganache:

• 1/2 cup heavy cream
  8 ounces good semisweet chocolate chips
  1 teaspoon instant coffee granules

Directions

1. Preheat the oven to 325 degrees.
2. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper. 
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs, one at a time.
5. Mix in the chocolate syrup and vanilla.
6. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
7. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
8. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 
9. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.
10. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Notes
Cook's Note -- Ina decorated the cake with a chevron pattern in this episode. For the icing, she mixed 1 3/4 cups confectioners' sugar with 3 tablespoons water in a small bowl and placed the mixture in a pastry bag. Using a small round pastry tip, she piped 6 equally spaced straight lines of icing across the top of the cake. Using the back side of a small knife, she lightly drew 7 evenly spaced straight lines in the ganache perpendicular to the lines of icing, alternating the direction for each line.

Source
https://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cake-3777191

Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken breasts
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese SAVE $
• 1 teaspoon Italian seasoning

Preparation

1. Place chicken breasts in the slow cooker.
2. In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed.
3. Pour over chicken breasts. Cover.
4. Cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken