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Showing all posts tagged "Recipe Of The Month"

Recipe of the Month

Loaded Cauliflower
Casserole with Chicken
24 oz Frozen Cauliflower Florets cooked according to package instructions—or you can use steamed fresh!
1 1/2 cups sour cream
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 cups cheddar cheese shredded
1/2 lb bacon cooked and crumbled
1 green onions thinly sliced
1 lb chicken breast cooked and shredded/cubed small
Instructions:
Preheat the oven to 375 degrees and grease a 9x13 baking dish.
Place the cooked cauliflower in a strainer and gently press the cauliflower with a flat spoon in order to remove some excess liquid. In a large bowl combine the sour cream, salt, pepper, onion powder, 1 1/2 cheese, 1/2 of the cooked bacon and 1/2 of the green onion. Stir until well combined, then add the cauliflower and chicken, Gently stir to coat the chicken and cauliflower in the sour cream mixture. Transfer this mixture to the prepared baking dish and top with remaining cheese and bacon. Bake for 30 min. Remove from oven and top with remaining green onion. Serve and enjoy! This is so versatile, so you could add other veggies or proteins!

Recipe of the Month

No Bake Lemon Blueberry Delight
Ingredients
· 3 cups graham cracker crumbs
· 3/4 cup butter, melted
· 2 - 8 oz. pkg. cream cheese, room temperature
· 1 cup granulated sugar
· 1/3 cup lemon juice
· 1 cup 2% milk
· 3.4 oz. box instant lemon pudding
· 21 oz. can blueberry pie filling
OR use homemade Blueberry pie filling
6 cups Blueberries, fresh or frozen, 2 tbsp Lemon juice, 1/3 cup Cornstarch, 1 cup Granulated sugar, 1 Pinch Salt
Add blueberries to a large pot. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine.
Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. Around 10-15 minutes.
· 16 oz. tubs frozen whipped topping, thawed
Instructions
1. Mix graham cracker crumbs with butter. Set aside 1/2 cup for optional topping. Press crumbs in bottom of a 13 x 9 dish, and let crust set up in the fridge while you work on the next layer.
2. If you are making Homemade Blueberry Pie Filling – Make that now so it can cool while you are prepping the lemon layer. If you are using a can, disregard and continue!
3. In a large bowl, beat mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix thoroughly. Add dry pudding last, beat until thoroughly mixed. Batter will be thick. Drop by dollops onto the crust and spread gently into an even layer.
4. Drop pie filling on top of lemon layer by spoonful's to reduce having to spread it. Gently spread into an even layer.
5. Top with frozen whipped topping layer and optional reserved graham cracker crumbs.
6. Allow dessert to set up in refrigerator for at least 2 hours. Keep refrigerated and enjoy!

Recipe of the Month

Pineapple Shrimp Fried Rice
Ingredients:
2 Tablespoons olive oil
2 teaspoons sesame oil
1 pound shrimp
Salt and pepper
2 bell peppers diced
1/2 cup chopped green onion
2 cloves garlic minced
1 can pineapple chunks, or fresh!
2 cups leftover rice
3 Tablespoons soy sauce
2 Tablespoons pineapple juice
Instructions:
You will heat a large skillet over medium heat and add half of your olive oil and half of you sesame oil to the pan. Once the oil is hot, add your raw shrimp. Salt and pepper to taste and cook for one minute per side. Remove the shrimp into a bowl and set aside for now. Add the reimaging olive oil to the skillet and add the bell peppers. Cook and stir for 2 min until soft, then add in your sliced green onions and garlic. Next, add your leftover rice to the pan, stir gently, then spread the rice into a single layer. Cook the rice for 2-3 min. Then, mix in your pineapple chunks and sauce mixture and return the shrimp to the pan. Serve immediately!

Recipe of the Month

Sausage Queso Dip
Its Super Bowl Time! I don’t know what's better, the game or the food!
Ingredients:
1 lb ground pork sausage, make sure it says "sausage"
8 oz cream cheese, (no need to soften)
20 oz Rotel diced tomatoes and green chilies, (two 10oz cans)
15 oz can of corn, drained
8 oz medium cheddar cheese, shredded
Garnish for Queso Dip:
1 Roma tomato, diced
1Tbsp chives or green onion, finely chopped
In a large dry pot or deep skillet med/high, brown sausage (10-12 min), breaking it apart with spatula (the sausage releases enough oil to grease pan.) When browned, remove excess grease by pushing a paper towel around the pan with a spatula until fully saturated then discard.
Cut cream cheese into pieces and stir into browned pork until melted and incorporated. Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn and 8 oz cheese (reserve some cheddar to garnish the top if desired). Cook over med heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips. Enjoy!

Recipe of the Month

Monkey Bread
McKenzie’s Grandma Sue’s Recipe
We know with Thanksgiving around the corner the sheer panic of "what to make for breakfast for everyone" when you are the host can be overwhelming . We also know you want everyone to feel treated for the holiday so here is a quick sweet breakfast that everyone will enjoy!
Ingredients:
4 Pkg country-style Pillsbury’s Cinnamon Rolls
2/3 C. Sugar
1 tsp. Cinnamon
1 stick butter
1 C. brown sugar
Instructions: Cut each biscuit in quarters. Mix the sugar and cinnamon together. Bring butter and brown sugar to a boil. Grease a bundt cake pan. Shake biscuits in a covered bowl with sugar and cinnamon mixture; place in the bundt pan. Pour boiled mixture over the top and bake at 350o for 40 minutes or until golden brown. Top with powder sugar glaze. Enjoy!

Business Spotlight

High Plains Cleaning & Estate Liquidators
Elizabeth & Frank let no dust settle under their feet when they made their way to Chaseley, ND. They came to us from South Dakota and firmly believe Central NoDak is the best place to be. I couldn’t agree more, personally. They have a vast range of expertise, so entrepreneurship was well becoming. These two have launched High Plains Cleaning & Liquidation and have been keeping very busy.
What does this entail? High Plains work to clean residential & commercial properties, they assist in planning and preparing for estate sales, they are Haz-mat certified, so they have aided in cleaning out properties owned by hoarders, they can help downsize or declutter, they have assisted in big projects such as painting the interior or exterior of residencies and buildings, etc. After speaking with Elizabeth, I got the impression that if you have a project and aren’t sure about it, contact them and tell them the details! It might just be a great fit. The best part is servicing Harvey, McClusky, Turtle Lake, Bowdon, Maddock, New Rockford, Carrington, Jamestown, Bismarck, Devils Lake, Minot, and surrounding rural areas! They are booking 3 weeks out for larger projects and about 1-2 weeks out for cleaning services.
You can find them on Facebook at High Plains Cleaning & Estate Liquidators OR you can give them a call at 701-625-1214.

Recipe of the Month

Avocado Toast
A lot of people don’t know what to do with Avocado’s, besides Guacamole, of course! Here is a versatile recipe that is so easy and fresh for summer! You can change it up so many ways, and it is so healthy! - Michelle
Ingredients:
· Whole grain toast (or any bread)
· Ripe avocados
· Egg (I used fried over easy, but could use boiled, poached or scrambled)
· Seasonings—Salt and pepper, or my favorite, Everything Bagel Seasoning!
· Tomatoes (optional) - use halved cherry or sliced, you can even marinate them!
· Other optional ingredients: Bacon, Chives, micro-greens, Cholula hot sauce, feta cheese , red onion, salmon, squeeze of lime juice, etc. Feel free to make it how you like!
Instructions: Cook your egg (if using), make toast, add mashed up avocado on the toast, put egg on top, top with toppings and sprinkle with seasonings!

Recipe of the Month


Tropical Chex Mix
"This Chex mix was an absolute hit at NuLine’s stop on the Rugby Beer and Seltzer crawl last month!"
Ingredients:
5 tablespoons butter melted
5 tablespoons brown sugar
2 teaspoons coconut extract
4 cups Rice Chex
4 cups Corn Chex
1 cup macadamia nuts
1 cup dried pineapple pieces
1 cup dried banana chips
1 cup dried coconut pieces or 1 cup shredded coconut (optional)
Instructions:
Mix the melted butter, brown sugar and coconut extract. Place the Rice Chex, Corn Chex, nuts, bananas and pineapple in a large bowl. Pour the butter mixture over the cereal mixture and stir until everything is evenly distributed. Spread on a parchment lined cookie sheet. Bake at 275 degrees for 45 min, stirring every 15 min. Add coconut for the last 15 min. & watch Hazelnuts closely) Cool and store in an airtight container.