Published on April 23, 2014, in Sides.

Maple-Glazed-Carrots-Recipe

Maple Glazed Carrots Recipe

Ingredients

  • 10 carrots (about)
  • 4 T. butter (divided)
  • ½ t. Kosher salt
  • ⅓ c. pure maple syrup
  • 2 T. brown sugar
  • freshly ground black pepper
  • sprig of oregano

Instructions

  1. Wash and slice carrots into sticks.
  2. Heat skillet over medium high heat. Add 2 tablespoons of butter. Sautee carrots until a they get a nice color on them. Should take just a few minutes.
  3. Turn skillet down to medium low. Add salt, syrup and brown sugar.
  4. Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir often.
  5. Put carrots in a serving dish. Sprinkle with black pepper. Garnish with oregano sprig.
 
Published on April 23, 2014, in Sides.

Chicken-and-Avocado-Salad-with-Lime-and-Cilantro-Recipe

Chicken and Avocado Salad with Lime and Cilantro Recipe

Ingredients

  • 2 cups cooked chicken, shredded into large pieces
  • 2 medium avocados, diced
  • 1 T + 1 T fresh squeezed lime juice
  • salt, to taste (I didn’t use too much salt because you can always add more at the table.)
  • 1/4 cup thinly sliced green onion
  • 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
  • 2 T mayo or light mayo

Instructions

  1. Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
  2. Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
 
Published on April 23, 2014, in Main Dishes.

Cheesy-Chicken-Enchilada-Pasta-Recipe

Cheesy Chicken Enchilada Pasta Recipe

Ingredients

  • 3 chicken breasts,
  • Salt and Pepper for seasoning
  • 1 lb penne pasta
  • 1 red pepper, chopped
  • 6 green onions, chopped
  • 3 tablespoons butter
  • 1/4 cup flour
  • 28 oz enchilada sauce, mild or hot
  • 4 oz cream cheese
  • 1 1/2 cups Mexican Blend Cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Start by heating the largest skillet you have on medium heat. Spray with a bit of cooking spray and place the chicken breasts in the skillet. Sprinkle with salt and pepper. Cook until the chicken is fully cooked and no longer pink in the middle. Once cooked, remove the chicken from the pan and cut into bite sized pieces. Set aside.
  3. While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time. You want the pasta very al dente because it will finish cooking in the oven. Once cooked, strain the water and set aside.
  4. In the pan you cooked the chicken, add the butter scraping the bottom of the pan. Once the butter has melted, add the flour and cook for about 2-3 minutes to get the floury taste out.
  5. Pour the enchilada sauce into the pan and whisk until thick and bubbly. Add the cream cheese and stir until fully incorporated. Add in the red pepper, green onions, chicken and pasta into the pan. Stir until everything is coated with the sauce.
  6. Pour into a 9×13 pan that has been sprayed with cooking spray. Pour the pasta into the pan and spread evenly. Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.
  7. Top with additional red pepper, green onions and a dash of hot sauce.
 
Published on April 23, 2014, in Dip.

White-Queso-Dip-Recipe

White Queso Dip Recipe

Ingredients

  • 2 blocks of cream cheese
  • 1/2 cup of chopped onions (can be frozen)
  • 1/2 cup of mayo
  • 1 (8 ounce) package of shredded monterrey jack cheese – about 2 cups
  • 1 (8 ounce )package of shredded parmesan cheese – about 2 cups

Instructions

  1. First, put the two blocks of cream cheese in a microwaveable bowl and zap them for 1 minute to soften.
  2. Add your chopped onions. I believe the original recipe called for frozen, but I use whatever I have. If you’re not a big “onion person” I would suggest the frozen ones.
  3. Add your mayo and the shredded parmesan cheese
  4. Add the monterry jack cheese
  5. Mix it all up well with a fork until it’s blended,Spoon the mixture into a baking dish or pie pan.
  6. Use the back of a spoon to spread it out evenly.
  7. Bake at 425 for 20 minutes or until the top is browning and bubbly.
  8. Enjoy with tortilla chips!
 
Published on April 23, 2014, in Main Dishes.

Crockpot-Chicken-and-Stuffing-Recipe

Crockpot Chicken and Stuffing Recipe

Ingredients

  • 4 thawed chicken breasts
  • 6oz. package of Stove Top stuffing mix
  • 1/2 cup sour cream
  • 1 can of cream of chicken soup

Instructions

  1. First put your chicken in the crock pot.
  2. Pour the package of stuffing on top.
  3. Mix sour cream, soup, and 1/4 cup water in a small bowl.
  4. Pour the mixture over the top of the chicken and stuffing.
  5. Cook on LOW for 4 hours.
  6. Fluff and serve!
 
Published on April 23, 2014, in Main Dishes.

Queso-Chicken-Pasta-Recipe

Queso Chicken Pasta Recipe

Ingredients

  • 8 oz. penne pasta
  • 2 tsp. vegetable oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/2 tsp. cumin
  • 1/4 tsp. coriander
  • 1 T. flour
  • 1 1/3 cup milk
  • 1 tsp. salt
  • 3 T. cream cheese
  • 8 oz. Monterey jack cheese, shredded, divided
  • 1/2 cup diced tomatoes, drained
  • 2 cups cooked, shredded chicken

Instructions

  1. Preheat oven with 350 degrees. Spray a medium baking dish with non-stick spray.
  2. Cook the pasta according to the package directions, but reduce the cooking time by 2 minutes.
  3. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes.
  4. Add the cumin, coriander, and salt. Cook, stirring constantly, for 2 minutes. Add the flour and cook, stirring constantly, for 3 minutes.
  5. Gradually whisk in the milk, a little bit at the time. Bring the mixture to a simmer and cook until it thickens.
  6. Remove the pot from the heat and whisk in the cream cheese, 3/4 of the shredded cheese, and the tomatoes.
  7. Stir the pasta and chicken into the cheese sauce.
  8. Transfer the mixture to the prepared baking dish.
  9. Sprinkle the remaining cheese over the pasta.
  10. Bake for 20 to 30 minutes, or until the cheese is melted and the pasta is bubbling. Let stand for at least 5 minutes before serving.
 
Published on April 23, 2014, in Main Dishes.

Chipotle-Macaroni-and-Cheese-with-Bacon-Recipe

Chipotle Macaroni and Cheese with Bacon Recipe

Ingredients

  • Butter, for greasing the baking dish
  • 2 cups elbow macaroni, uncooked
  • 2 cups milk
  • 1 cup cottage cheese
  • 1 chipotle chile in adobo
  • 1 clove of garlic, roughly chopped
  • 1 tsp. dry mustard powder
  • Pinch of cumin
  • Salt and freshly ground black pepper, to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 pieces raw turkey bacon or 4 pieces cooked bacon, chopped
  • 1/4 cup of crumbled cotija cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Butter a 9-inch cast iron skillet or a 9-inch round or square baking dish. Add the dry macaroni.
  3. In a blender, purée the milk, cottage cheese, chipotle chile, garlic, mustard powder, cumin, salt, and pepper until smooth.
  4. Pour the milk mixture over the dry macaroni. Stir in 2 cups of the cheese (2/3 of the cheddar and 2/3 of the Monterey Jack.)
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. Remove the foil, stir the macaroni, and top with the remaining cup of cheese and the (turkey) bacon, if using.
  7. Bake the macaroni, uncovered, for another 25 minutes, or until lightly browned and bubbling.
  8. Remove the macaroni from the oven and top with the crumbled cotija cheese, if desired.
 
Published on April 22, 2014, in Main Dishes.

Chili-Pasta-Bake-Recipe

Chili Pasta Bake Recipe

Ingredients

  • ½ Tablespoons Canola Or Vegetable Oil
  • 1 whole Onion, Chopped
  • 1 pound Ground Beef
  • 1 dash Salt
  • 1 dash Black Pepper
  • ½ pounds Pasta (I Used Small Shells)
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Canned Diced Tomatoes And Green Chilies
  • 15 ounces, weight Canned Kidney Or Black Beans, Rinsed
  • 1-½ Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 3 dashes Cayenne Powder
  • ¼ cups Water
  • 2 cups Shredded Cheddar Cheese
  • ½ cups Sour Cream, For Topping
  • 4 Tablespoons Green Onions, Chopped

Instructions

  1. Start by preheating the oven to 350 degrees.
  2. Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
  3. While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
  4. After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
  5. After 5 minutes, stir in the cooked pasta. Stir to combine.
  6. Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
  7. Spoon into serving dishes and top with sour cream and green onions.
 
Published on April 22, 2014, in Desserts.

Bogus-Beignets-Recipe

Bogus Beignets Recipe

Ingredients

  • Vegetable oil
  • 1 large egg
  • 3 tablespoons sugar
  • 1/2 cup ricotta
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • Confectioners’ sugar

Instructions

  1. Heat 2 inches vegetable oil in a large deep cast iron pot over medium-high heat until it reaches 350ºF on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting too hot.) Line a large plate with paper towels.
  2. In a large bowl, stir together egg, sugar, ricotta, lemon zest, vanilla, flour and salt until smooth.
  3. Drop heaping teaspoonfuls of batter into hot oil and fry,turning once with tongs or a slotted spoon, until beignets are golden, 2 to 3 minutes total. Remove beignets with a slotted spoon and place on a paper towel-lined plate briefly to drain. Dust with confectioners’ sugar, if desired,and serve immediately.
 
Published on April 20, 2014, in Desserts.

Homemade-Cinnamon-Roll-Pull-Apart-Bread-Recipe

Homemade Cinnamon Roll Pull Apart Bread Recipe

Ingredients

  • 1 package (2½ teaspoons) active dry yeast
  • ½ cup warm water
  • 2 cups mik, scalded and cooled to lukewarm
  • ¾ cup sugar
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 8-9 cups sifted white flour (lean towards 8)
  • ½ cup melted butter
  • 4 tablespoons solid butter
  • 2 tablespoons cinnamon
  • 1½ cup sugar
  • For the Glaze:
  • 1 egg, beaten
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • ½ teaspoon vanilla

Instructions

  1. Make the Dough: Dissolve the yeast in the warm water; it should be frothy. Transfer to the bowl of a stand mixer. Add mix the milk, sugar, salt, eggs, and 2 cups of flour and mix on low speed until the dough is smooth and elastic. Add 3 cups of the flour and mix at a slightly higher speed; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Mix again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.
  2. Rest and Knead: Turn out the dough onto a surface dusted with flour. Gently toss it around a few times so it becomes lightly coated with flour. Place back in the mixing bowl, cover, and let the dough rest 15 minutes. Knead (with your mixer if possible) until smooth and satiny. KitchenAid says you should the dough hook on Speed 2 for four minutes for kneading bread, which is what I did. Place in a lightly greased mixing bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour until doubled in bulk. It should be very soft and workable, like the picture in the post.
  3. Roll and Cut the Bread: On a floured surface, divide the dough into 2 parts to make 2 loaves. For each loaf, take one part at a time and roll it into a large rectangle. I didn’t ever measure mine but it was probably 9×13, about ½ inch thick. Mix the cinnamon and sugar together. Spread 2 tablespoons butter onto each dough rectangle, sprinkle with just enough cinnamon sugar to cover, and roll into a log starting on the long side (short works too – just depends on how you want the loaf to be shaped and how long your baking sheet is). Place seam side down on a baking sheet lined with parchment paper. Cut diagonal slices like pictured in the post, almost down the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Let rise for about 20 minutes to puff up a little bit. Preheat the oven to 375 degrees.
  4. Bake: Brush the loaves with the beaten egg. Bake for 20-30 minutes on a baking stone or baking sheet lined with parchment paper. Do not overbake or the loaves will be too dry. Remove from the oven when a light golden-brown. Let cool slightly. Whisk the powdered sugar, milk, and vanilla together to make a glaze. Pour over the loaf and let set. Slice or pull apart and serve.