Delicious Recipe Challenge: "Baked Spinach Mushroom Quesadillas"

Baked Spinach Mushroom Quesadillas 🍄🌮

Ingredients:

2 cups fresh spinach, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1-1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
8 flour tortillas

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, paprika, and cumin. Stir to combine and remove from heat.

Place four tortillas on the prepared baking sheet. Sprinkle a layer of shredded mozzarella cheese on each tortilla.

Spoon the spinach and mushroom mixture evenly over the cheese layer.
Top with another layer of shredded mozzarella cheese and place another tortilla on top of each quesadilla.

Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before slicing into wedges. Serve warm.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 4 servings

Delicious Recipe Challenge: "Creamy Strawberry Cheesecake Cake"

Creamy Strawberry Cheesecake Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp vanilla extract

Additional: Fresh strawberries for garnish

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake batter into a greased and floured 9-inch round cake pan.

Bake for 30-35 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate until ready to assemble.

Prepare the Strawberry Filling:

In a saucepan, combine the sliced strawberries and granulated sugar over medium heat.

In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries.

Cook, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.

Remove from heat and let it cool completely.

Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the chilled heavy cream until it thickens.

Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on a serving plate or cake stand.

Spread a layer of whipped cream frosting over the top of the cake layer.

Carefully place the chilled cheesecake layer on top of the frosting.

Spread the strawberry filling evenly over the cheesecake layer.

Place the second cake layer on top of the strawberry filling.

Frost the entire cake with the remaining whipped cream frosting, smoothing it with an offset spatula.

Garnish with fresh strawberries as desired.

Chill and Serve:

Refrigerate the Strawberries and Cream Cheesecake Cake for at least 2 hours before serving to allow the flavors to meld. Slice and serve chilled. Enjoy the creamy cheesecake, fresh strawberries, and fluffy cake layers!

Yield:

This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cake will keep well for up to 3 days.

Feel free to add more fresh strawberries between the layers for extra fruitiness.

Indulge in this delightful Strawberries and Cream Cheesecake Cake, a perfect blend of flavors and textures!

Recipe Ideas: "Keep It Simple"

Traditional Chicken and Rice

2 pounds chicken thighs with skin and bone

2 tablespoons unsalted butter, cut into bits

1 tablespoon olive oil

1 large onion, chopped (2 cups)

3 garlic cloves, minced

1 cup Mahatma® Long Grain Rice

1 cup reduced-sodium chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 bay leaf

1 cup frozen peas (not thawed)

Garnish: chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. 
Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. 
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Makes 4 servings.

Simple Green Salad & Vinaigrette  

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small clove garlic, peeled, green germ removed, and minced

1/4 cup (60 ml) extra-virgin olive oil

7 ounces (210 g) mixed salad greens (8 cups, loosely packed), rinsed, patted dry, and torn into bite-size pieces.

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. 

 Makes 4 servings.

DESSERT::::

Prep: 20 mins.

Ready In: 4 h 20 minutes

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate: 4 hours, or until set.

🍽️ Thanksgiving Recipe Ideas😋

🍽️

BEET AND AVOCADO SALAD

2 medium beets, tops trimmed
2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 bag mixed baby greens
1 large avocado, pitted, peeled, cut into 1/2-inch pieces
1/2 cup fresh pomegranate seeds

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside.

Whisk vinegar, mustard and 2 tablespoons lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing. Makes 6 servings.

Chicken & Rice Pot Pie

1  cup Mahatma® Extra Long Grain White Rice

2  tablespoons butter or margarine

1  large onion, chopped

2  cloves garlic, minced

3/4 teaspoon dried thyme leaves 1/2 teaspoon sage

1/4 teaspoon ground black pepper 1/3 cup flour

2 cans (14 1/2 ounces, each) chicken broth

1  package (16 ounces) frozen mixed vegetables

2  cups diced, cooked chicken

1/2 cup chopped fresh parsley

11/2 cups buttermilk baking mix

3/4 cup buttermilk

1/2 cup finely chopped green onions

Preheat oven to 425oF. Prepare rice according to package directions.

Heat butter or margarine in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2 quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)

Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together. Form dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Top casserole with biscuits, spacing evenly. Bake for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Serves 6

Chocolate Mint Brownies

1 stick (1/2 cup) unsalted butter, cut into pieces

2 ounces unsweetened chocolate, chopped

1 1/2 cups mint chocolate chips (about 12 ounces)

1 cup sugar

1/2 teaspoon vanilla

2 large eggs

2/3 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2-by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 32 2-by 1-inch bars.

Delicious Recipes: Oatmeal-Flax Chocolate Chip Cookies

A "healthy dessert" can put a smile on anyone's face. So why not bake a few cookies for your kids snack or who knows when guests will knock! Have fun...

Oatmeal-Flax Chocolate Chip Cookies

Ingredients:    
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

What's For DINNER? Want to try something easy and inexpensive?

CHICKEN AND BROCCOLI STIR FRY

Ingredients:
3 chicken breasts, cubed
3 Tbsp canola oil
1/4 cup soy sauce
1 head broccoli
1 small white onion
3 garlic cloves
4 cubanelle peppers, seeded and diced (from the garden)
1 tsp crushed red pepper (optional)
Salt and pepper
1 cup Mahatma® White rice 

Directions:
Cube chicken and toss with oil, soy sauce, salt and pepper, in the wok/skillet you will be using. 

Marinate for about 30 minutes. In the meantime, prep the rest of dinner. Peel onion, garlic and thaw the peppers. 
Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces. Turn on the burner on highest making sure the skillet is extremely hot, with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too. Allow the stirfry to cook in the hot skillet, tossing a few times. 
While the stir-fry is “stir-frying,” cook the Mahatma rice as directed on package. Serve Chicken and Broccoli Stir-fry. 

Rice Recipe: "Authentic Red Beans and Rice"

"Authentic Red Beans and Rice"

Serves 8

1 lb dried red beans


SEASONING MIX:
1 Tbsp paprika
2 Tbsp ground black pepper
2 tsp dry mustard
1 1/2 tsp dried sweet basil leaves
1 tsp dried oregano leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cayenne


Day Two Preparation:
1/2 lb bacon slices, finely diced
1 1/2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
1 cup celery, chopped
3 bay leaves
2 cups fresh tomato, chopped and peeled
2 cloves garlic, minced
3 Tbsp brown sugar
5 cups low sodium chicken broth
2 cups Mahatma® White Rice, prepared according to package directions

Directions:

DAY 1: Put the beans in a large pot, add hot water to cover, and let soak overnight.

DAY 2: Combine seasoning mix ingredients in a small bowl. Makes 1/4 cup plus 1-1/2 teaspoons.

Drain the beans. Place the bacon in a 5-quart pot over high heat. Cover and cook, uncovering to stir once or twice, until crispy. Add onions, bell peppers, celery, and bay leaves. Scrape the bottom of the pot, cover and cook until the onions are lightly browned, about 3 to 4 minutes. Add 2 tablespoons of seasoning mix and drained beans; scrape the pot bottom. Cover pot and cook, occasionally scraping bottom of the pot, about 7 minutes. Add tomatoes and scrape pot bottom well. Cover and cook, stirring from time to time, about 8 minutes. Stir in the garlic, cover and cook 4 to 5 minutes. Stir in brown sugar, 2 cups of the chicken stock, and 2 tablespoons of seasoning mix. Bring to a boil, cover, reduce the heat to low, and simmer, stirring occasionally, 20 minutes. Add 2 cups more of stock, cover and cook, stirring occasionally, about 50 minutes. Stir in the remaining seasoning mix, if you like your beans highly seasoned, and the remaining 1 cup stock. Cover and cook until beans are tender, about 20 minutes.
Serve in bowls with warm rice.

Aloha Turkey Salad Recipe

Aloha Turkey Salad

Serves 6

Ingredients:
1 cup Mahatma® White Rice or Mahatma® Whole Grain Brown Rice

3 cups cooked turkey, coarsely chopped
1 can (8 oz.) pineapple chunks in juice, drained (reserve juice)
1 can (8 oz.) sliced water chestnuts, drained
1 medium apple, cored and chopped
1/3 cup macadamia nuts, chopped, optional
1/2 cup vanilla yogurt
lettuce leaves
1/4 cup shredded coconut, toasted**

Directions: 

Prepare rice according to package directions. Combine rice, turkey, pineapple, water chestnuts, apple and nuts. Toss lightly with yogurt and 1 tablespoon of the reserved pineapple juice. Serve on lettuce leaves and garnish with toasted coconut.

** To toast coconut, spread in a thin layer in a shallow pan. Bake at 350°F for 7-12 minutes or until lightly browned. Watch very closely to avoid burning.

Rice Recipe: 🍤🍚 Coconut Shrimp and Rice Salad 🍤🍚

What's for dinner?  Why not try this recipe?

🍤🍚 Coconut Shrimp and Rice Salad

 Serves 4 

Ingredients:

1 cup Mahatma® Basmati Rice
1/2 tsp turmeric

MARINADE:
1 lb large shrimp, peeled and deveined
1/3 cup coconut milk
1 tsp ground cumin
1/2 tsp red pepper flakes
1 tsp salt
1/4 cup fresh cilantro leaves, chopped

DRESSING:
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp fresh ginger root, minced
1 tsp ground cumin
1/4 cup fresh cilantro leaves

ASSEMBLY:
2 tsp vegetable oil
1/2 cup shallots, thinly sliced
6 cups mixed salad greens
salt, to taste
cilantro, for garnish

Directions:
Prepare rice according to package directions adding turmeric to water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt and cilantro. Cover and refrigerate for 30 minutes. Combine all dressing ingredients in a blender and puree until smooth.
Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minute or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired. Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.

Delicious Recipes Ideas: Blueberry Cobbler

Delicious Recipes Ideas

  

Blueberry Cobbler 

Serves 6

Ingredients:

1 cup Mahatma® Whole Grain Brown Rice

3 cups blueberries

2 Tbsp lemon juice

2/3 cup brown sugar, packed

1/2 cup flour

1/4 cup margarine, softened

3/4 Tbsp ground cinnamon

Directions:

Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in an ungreased 2-quart square baking dish. Sprinkle with lemon juice. Mix brown sugar, flour, cooked brown rice, margarine and cinnamon. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping.

Blueberry Crisp

Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in a large mixing bowl. Toss with lemon juice and 1/4 cup flour. Fold in brown rice . Place this mixture in a 2-quart square baking dish. Mix brown sugar, remaining 1/4 cup flour, margarine (cut into pieces) and cinnamon until it resembles wet sand. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping. 

This looks delicious!!!!! If you follow the directions carefully it should taste the same... Don't forget to save my slice! - CC

Rice Pilaf Recipes

"Apple Rice Pilaf with Chicken Breasts"

Serves 4

1 pkg Mahatma® Pilaf Rice Mix
4 boneless skinless chicken breast
2 cloves
garlic, chopped
1 Tbsp olive oil
1/2 cup Marsala wine or chicken broth
1/4 cup honey
2 Tbsp white wine Worcestershire sauce
1 apple, chopped
1 tsp fresh thyme, chopped



Classic Pilaf Rice

Save time and energy at the end of a long day. Mahatma Rice Mixes offer zesty, home-cooked taste. We take the time so you can enjoy the flavor!


Directions
Prepare rice mix according to package directions.
While rice is cooking, in a large skillet, sauté chicken breasts and garlic in olive oil until chicken is cooked (about 10-12 minutes). Remove chicken breasts from skillet. Add wine, honey and white wine Worcestershire sauce to skillet with remaining juices. Add chopped apples. Simmer until sauce thickens. Add thyme to rice mixture and mix. Place chicken breasts over rice and cover with sauce.