Cheezy Does It Chicken Spaghetti
- Preheat your oven to 350*F.
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Cheezy Does It Loaf is completely melted and mixture is well blended.
- Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
- Bake 30 to 35 min. or until heated through.
But wait, there's MORE!!
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Real Fresh, Real Delicious: Roast Chicken
- Combine all ingredients except chicken and potatoes in a food processor or blender and blend, scraping down sides as needed, until a thin paste forms, about 30 seconds.
- Cut out chicken's backbone with a sharp knife or kitchen shears and open the chicken out flat with skin side up. With your palm, firmly press down the breast area to flatten (you should hear a snap when the breast bone breaks). Stuff most of the herb paste under skin (separate skin from meat gently with a spoon if needed), and spread remaining marinade all over the rest of the chicken (the easiest way to do this is in a casserole dish). Cover casserole dish and place in the refrigerator to marinate until ready to cook, up to 24 hours. The longer marinade time will make a more flavorful dish.
- When ready to begin cooking, adjust oven rack to middle position and preheat oven to 400F. Scatter potatoes evenly on a sheet pan. Sprinkle potatoes evenly with salt pepper to taste. Place chicken, skin side up, on top of potatoes. Pour any excess marinade from chicken over potatoes. Roast 70-90 minutes until the thigh meat reaches 175℉ on an instant read thermometer and the juices run clear. Check potatoes about halfway through cooking; if pan is dry, add 1/2 cup of water.
- Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.
Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme
Peruvian Roast Chicken with Cilantro and Jalapeno Sauce
Cilantro and Jalapeno Sauce
Blend all ingredients in a food processor or blender for about 1 minute until all ingredients are smooth and well blended. Taste to adjust seasoning. Serve with Peruvian chicken.
Balsamic Roast Chicken and Potatoes
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SHARE A MEAL TOGETHER
MODIFY THE FOOD TALK
LET EVERYONE HELP
Broiled Parmesan White Fish
- Preheat the broiler in your oven to medium/high or high. Spray a broiling pan or baking sheet with lots of non-stick spray. In a small bowl, mix the cheese, butter, mayonnaise, and lemon juice. Add all the spices and blend well. Set aside.
- Arrange fish fillets in a single layer on the prepared pan. Sprinkle evenly with half of the Old Bay seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle with remaining Old Bay seasoning and broil for 2 to 3 more minutes. Remove the fillets from the oven and spread evenly with the parmesan cheese mixture. Broil for 2 to 3 minutes or until the topping is browned and fish flakes easily with a fork. Depending on the thickness of your fish fillets, they will finish cooking in varying amounts of time. Be careful not to overcook the fish. Serve immediately.
Roasted Asparagus or Green Beans
- Preheat an oven to 425°F. Place the asparagus or green beans onto baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving. Serve immediately.
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• Make Dad's Day with this Signature Steak Marinade recipe •
Signature Steak Marinade
- Combine all ingredients.
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steaks; turn to coat. Marinate in refrigerator for 30 minutes. Remove steaks; discard marinade. Grill or broil steak to preferred doneness.
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Make-Ahead Baked Sweet Potatoes
- Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
- Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in a large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter, and salt until potatoes are light and fluffy.
- Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
- Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. If baking filled shells immediately after mashing potatoes, bake about 20 minutes.
Slow-Cooker Chive-and-Onion Creamed Corn
- Place a slow cooker liner inside a 5 to 6½ quart slow cooker bowl. Make sure that the liner fits snugly against the bottom and sides of the bowl, and pull the top of the liner over the rim of the bowl.
- In a 12 inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
- Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in the cooker. Refrigerate the remaining bacon.
- Cover and cook on a High heat setting for 2 to 2 ½ hours.
- Stir in cream cheese. Cook on a High heat setting for 10 more minutes. Stir well and then sprinkle with remaining bacon. Corn can be kept warm on a Low heat setting for up to 1 hour.
Layered Pumpkin Cheesecake
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up the side of the pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In a large bowl, beat cream cheese with electric mixer on medium speed until just smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, until just blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
- Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing the side of the pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around the edge of the pan to loosen cheesecake again; carefully remove the side of the pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
How would you like to visit Argentina without ever buying a plane ticket? You can immerse yourself in the wines, culture and food of this amazing country on Thursday, July 20th.
It’s called Pour & Explore: A Trip Around the World of Wine. This quarterly event is hosted by Brookshire Brothers alongside our partners from the Lufkin Convention and Visitors Bureau. This is the fourth installment in this fine wine and dinner series. Tickets for the five-course paired meal, featuring Finca Agostino wines and Chef Kate Rudasill’s Argentina-infused menu, are on sale through the Lufkin CVB. For more information, call 936-633-0359.
Brookshire Brothers and the Lufkin Convention and Visitors Bureau are teaming up for round three with another evening of elegance and education at Pour & Explore: Destination California.
By TARA WATSON-WATKINS
Lufkin Convention and Visitors Bureau
Pour & Explore begins at 6:30 p.m., Thursday, February 23, at the Pitser Garrison Convention Center in Lufkin with a guided tasting tour through the famous wine-producing regions of California. Featured wines will be paired with a delicious five-course dinner by Brookshire Brothers’ catering chef, Kate Rudasill. During the “tour” of the California wine regions, the renowned winemakers themselves will walk guests through the menu and the wines they’ve selected to accompany each course.
"The Lufkin Convention and Visitors Bureau is proud to continue to partner with Brookshire Brothers and Pour and Explore," said Tara Watkins, Executive Director of the Lufkin Convention and Visitors Bureau. "We hope to establish Lufkin as a haven for foodies and fine-wine aficionados, and Brookshire Brothers has always been such a great supporter of the LCVB. It's wonderful to work with partners who not only understand that people will travel for an exceptional culinary experience, but also know how to provide that experience."
Pour & Explore: Destination California will spotlight the country's number one grape-producing state. Featured wines will include Korbel Sweet Rosé, KJ Pinot Gris, KJ Grand Reserve Pinot Noir, KJ Grand Reserve Chardonnay and Stonestreet Reserve Cabernet.
Pour & Explore: Destination California will begin with a cocktail hour. A specialty cheese board with assorted crackers and Hiland Dairy dips, including Southwest and Sour Cream Chive, will be available, and the Korbel Sweet Rosé will be served.
Following the cocktail hour, the five-course meal created by Chef Rudasill will begin with Mushroom Agnolotti with Browned Butter Sage and Pine Nuts, served family style and paired with the KJ Pinot Gris. The second course, Potato and Chanterelle Soup with Arugula Pesto and Shaved Parmesan will be served with Pesto and Parmesan Cheese Straws and will be paired with the KJ Grand Reserve Pinot Noir. The third course, a California Salad with Sesame Maple Orange Vinaigrette, features fresh greens, butter lettuce, endive, broccoli slaw, cilantro and green onion, along with seasoned cashews, steamed edamame and crispy wontons. It will be served family style and paired with the KJ Grand Reserve Chardonnay. The entrée will be Grilled Ribeyes with Cabernet Thyme Reduction, Butternut Squash Risotto, Steamed Haricot Verts with Herbed Butter and Parker House Dinner Rolls with Herbed Butter, paired with the Stonestreet Cabernet. Dessert will be individual Praline Mille Feuille with Praline Pastry Cream, Praline Paste, and Ferrero Roche, and will be paired with the Korbel Sweet Rosé .
Don’t miss this elegant night out! Seating is limited, and tickets are available through the Lufkin CVB, (936) 633-0359, for $65 a person or $550 for a reserved table of eight.
For more information on Pour & Explore and other upcoming wining and dining events “Like” us on Facebook at Visit Lufkin and check out our event calendar on www.visitlufkin.com.
Valentine's Day Shopping can be frightful, but getting cozy with your S.O. can be oh-so-delightful! If you find yourself empty-handed on Valentine's Day, heat things up on your own terms with these sizzling ways to warm their heart.
Build a Blanket Fort
When is the last time you’ve done something this fun and carefree? Go all out with mountains of blankets and plush pillows to create your own cuddle-worthy hideaway. If you really want to go the extra step, take candles with you and create a warm and cozy space to treat both of you!
Steamy Bubble Bath
Take a dip together in a piping hot bath drawn with calming bubbles and plenty of mood-setting candles. Don’t forget to throw in some equally mood-setting Ménage à Trois Silk!
Wine & Dine
We've all heard the quickest way to a man's heart is through his stomach, but it doesn't stop with the men! Everyone likes to feel special with a homecooked meal and a nice glass of wine.
Never underestimate the power of a simple, but thoughtful Valentine's Day celebration!