CHEERIOS ICE CREAM RECIPES

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BLACK BEAN AND CORN JALAPEñO POPPERS RECIPE - TABLESPOON.…



Black Bean and Corn Jalapeño Poppers Recipe - Tablespoon.… image

Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Provided by Tablespoon Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

1 package (8 oz) cream cheese, softened
1/2 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2 cup canned (drained) or frozen (thawed) whole kernel sweet corn
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup finely shredded Mexican 4-cheese blend (1 oz)
2 tablespoons butter, melted
8 medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, beans and corn. In another small bowl, mix bread crumbs, Mexican cheese blend and melted butter.
  • Divide cream cheese mixture evenly among jalapeño chile halves. Place on cookie sheet. Sprinkle chiles with bread crumb mixture; gently press into cream cheese mixture.
  • Bake 28 to 32 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition Facts : Calories 100 , CarbohydrateContent 6 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 1 g, TransFatContent 0 g

SLOW-COOKER CREAMY CHICKEN PAPRIKASH - TABLESPOON.COM



Slow-Cooker Creamy Chicken Paprikash - Tablespoon.com image

This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that’s so comforting you’ll want to make it again and again — and again.

Provided by Tablespoon Kitchens

Total Time 6 hours 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 14

4 bone-in skin-on chicken thighs
4 chicken drumsticks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 medium onions, halved and cut into 1/4-inch slices
2 cloves garlic, finely chopped
2 tablespoons sweet paprika
1/4 teaspoon ground red pepper (cayenne)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sour cream
Buttered cooked egg noodles, if desired

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Transfer chicken to serving platter and keep warm. Increase to High heat setting.
  • In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
  • Serve chicken with sauce over buttered noodles.

Nutrition Facts : Calories 360 , CarbohydrateContent 13 g, CholesterolContent 180 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 4 g, TransFatContent 0 g

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