Best Ranchero Jack Veggie Quiche Rsc Recipes

FOIL BAKED SALMON WITH PEAR SALSA #RSC

Steps:

• Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
• For the salsa:.
• Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
• Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
• Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
• Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
• Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
• Enjoy!

HEARTY ITALIAN BEEF BOWL #RSC

Steps:

• For the bowls:.
• Pre-heat your oven to 350 deg. F.
• Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
• On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
• Set each one into the compartments forming a cup.
• Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
• If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven.
• Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
• For the filling:.
• In a heavy skillet, heat the olive over medium high heat.
• Add the onions and sauté for 2 - 3 minutes.
• Season the ground beef with a little salt and pepper and break up into the pan.
• Stir to combine the meat and onions.
• Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
• Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
• Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
• Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted.
• Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).

ROASTED CHILI CASSEROLE #RSC

Steps:

• Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
• Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
• While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
• Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
• Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
• Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.

CINNAMON FRIED CHICKEN

Steps:

• Line a large baking pan or cookie sheet with foil.
• Place chicken in a single layer on the pan.
• Mix together cinnamon,sugar,pepper,oregano and salt.
• Sprinkle evenly over chicken.Cover and store in refrigerator overnight.
• Before frying,dredge chicken in flour.
• Cook slowly in oil for 25 minutes or until chicken is done. I did not put in prep time as its a over night in the frig.