Thursday, March 31, 2011

Chipotle Orange-Shrimp

What You Need

1/3 cup KRAFT Zesty Italian Dressing
1-1/2 lb.  uncooked deveined peeled large shrimp
1/4 cup orange marmalade
2 Tbsp.  chopped canned chipotle peppers in adobo sauce
1/4 cup chopped cilantro
3 cups  hot cooked long-grain white rice

Make It

HEAT dressing in large skillet on medium-high heat. Add shrimp; cook 4 min., stirring frequently.
ADD marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
STIR in cilantro. Serve over rice.

Kraft Kitchens Tips

Food Facts
Chipotle chiles are dried smoked jalapenos. They are often sold canned in adobo sauce and are used in stews and sauces, giving a smoky, sweet flavor.
Serving Suggestion
Serve with a tossed green salad and your favorite hot steamed vegetable
 NOTE : Chipotle ni mcm cili kering ler kot ...gambo dia mcm kat bwh tu hah ....

Corn and Chipotle Bread Pudding
6 servings

2 t olive oil
1/2 C finely chopped red bell pepper
1/2 C finely chopped onion
2 C frozen corn kernels
1/2 C thinly sliced green onions
1 jalapeño pepper, minced - remove the seeds for those who don't care for heat
1 garlic clove, minced
1 t salt, divided
1 t ground cumin, divided
1 1/2  C 2% low-fat milk
2 eggs
1 C shredded Monterey Jack cheese, divided
1 T finely chopped canned chipotle chiles in adobo sauce
About 10 cups 1-inch cubed day-old firm white bread
Cooking spray

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and sauté 5 minutes or until tender. Add corn, green onions, jalapeño, and garlic; sauté 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Remove from heat; cool slightly.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, eggs, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray – or – six individual ramekins. Sprinkle with remaining 1/2 cup cheese. 

**These can be made ahead, covered, and refrigerated until time to bake. I'd bring to room temperature before baking.

Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Sourdough Sausage Stuffing
10 servings

3 Italian sausage links
olive oil
2 C chopped onions
2 C chopped celery
2 smallish chopped apples
Few handfuls of fresh cranberries, chopped
2 tablespoons chopped fresh parsley
2 T finely chopped fresh sage
1 t thyme
1/2 t salt
1/2 t dried marjoram
1/2 t black pepper
12 C 1/2-inch cubed sourdough bread, about 1 pound – or rosemary focaccia is wonderful in stuffing
2 C fat-free, less-sodium chicken broth
Cooking spray

Preheat oven to 350 degrees.

Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage and sauté 5 minutes until browned, stirring to crumble. Add onion, celery, apples, and cranberries and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper).

Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes.

Uncover; bake an additional 20 minutes or until golden brown.

I've also included what we seem to recall as our best traditional stuffing. Craig swore he hated stuffing. One taste of this one, and he is a convert. As with the bread budding, I like balancing savory and sweet flavors, which this has from the sausage and apples/cranberry combo, and it screams autumn. The texture is lovely, too, slightly crunchy on top, yet creamy underneath.
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