Prepare stuffing mix according to package directions, BUT do not let stand as directed. Spoon stuffing, crosswise, in center of a 9X13-inch pan, leaving space on both sides of stuffing to arrange chicken. Arrange chicken pieces on each side of stuffing, overlapping, if necessary. In a bowl, combine the cream of mushroom soup, milk and parsley. Pour over chicken. Cover with foil; bake at 400 degrees for 15 minutes. Uncover, bake for 10 minutes more or until chicken is no longer pink. Enjoy with favorite sides. YUM!
Peel the apple banana and cut in half length wise. Roll in brown sugar. Wrap the banana slice with a lumpia wrapper. As if you were making a burrito. Deep fry in oil heated to medium high until golden brown on both sides. Drain the lumpia on paper towels. In a separate plate or bowl, mix the sugar and cinnamon. Roll lumpia in the sugary mixture. Serve immediately.
Put the pot roast into crock-pot. You can brown it ahead of time if you prefer. Sprinkle the onion soup mix over the pot roast. Add vegetables into crock-pot 1-2 cans of beef broth. Cook for 6-8 hours on low, and the pot roast and veggies should come out perfectly cooked. If you want to make gravy from the broth that’s left over, you can whisk in a tablespoon or two of flour or cornstarch and allow it to cook a bit longer in the slow cooker.
Preheat oven to 375*F. Place mussels in baking pan in an even layer; set aside. Combine next five ingredients; carefully pour evenly over Mussels. Combine panko and furikake; sprinkle generously over mussel mixture. Bake uncovered for 25 minutes. When done, broil until crust is browned and toasted. Let sit for about 5 minutes before serving.
Mahalo Chef Jason Carpio for sharing this recipe.
Preheat a flat griddle or a large skillet over medium heat.
Spread marinara sauce on half of the tortilla. Sprinkle with shredded mozzarella cheese, and any other toppings of your choice. Add another layer of mozzarella over toppings.
Fold tortilla over.
Spray griddle with cooking spray and cook quesadilla for 2-3 minutes per side, or until browned. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.