jeudi 16 février 2017

Cajun Chicken Pasta












Ingredients
4 ounce linguine pasta
2 chicken breast halves; cut up
2 teaspoons Cajun seasoning
2 tablespoons Butter
1 Green bell pepper; chopped
1/2 red bell pepper; chopped
1/2 cup mushrooms; sliced
1 green onion; minced
1 1/2 cups Heavy cream
1/4 teaspoon Dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
1/8 teaspoon Black pepper
2 tablespoons Parmesan cheese; grated

Original recipe makes 2 Servings
Servings

Preparation




1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.




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mercredi 15 février 2017

BAKED GARLIC PARMESAN POTATO WEDGES











Ingredients

    3-4 large russet potatoes, sliced into wedges
    4 tablespoons olive oil
    2 teaspoons salt
    2 teaspoons garlic powder
    2 teaspoons Italian seasoning
    ½ cup shredded parmesan cheese
    optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions




    Preheat oven to 375. Lightly grease a large baking sheet and set aside.
    Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
    Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.




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lundi 13 février 2017

The Cheese Dip That Will Make You Famous!







Ingredients

    8 ounces Cream Cheese
    2 cups Shredded Cheddar Cheese, or jalopeno jack
    1 cup Mayonnaise
    1 small Purple Onion, diced (you can use chopped green onions as well)

Step 1
Place all ingredients in a shallow baking dish (a 9" square pan or round quiche pan will be perfect)

Step 2

Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.

Step 3
Stir until combined.

Step 4
Bake at 350 degrees for 20 minutes or until lightly browned.

Step 5
Serve with Wheat Things or Frito's Scoops for dipping.




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dimanche 12 février 2017

Slow Cooker "Melt in Your Mouth" Pot Roast









Ingredients:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
Step 2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
Step 3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)




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SOUTHERN STYLE CABBAGE SOUP











Ingredients:
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere’s Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash


Instructions:


Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.
He says…..
“I think y’all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn’t change is the Knorr chicken or beef broth. I’ve found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of the flavor and low sodium content.”





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Old Fashioned Banana Pudding









Ingredients
1/2 c white sugar
1/3 c all purpose flour
pinch of salt
3 eggs, seperated
2 c whole milk
1/2 tsp vanilla extract
1 box vanilla wafers
5 ripe bananas, sliced
1/4 c white sugar, for meringue
pinch cream of tartar
Directions


1. In a double boiler, whisk together 1/2 C. sugar, flour and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.
2. In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard.
3. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425 degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).




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samedi 11 février 2017

Crockpot Stuffed Peppers









Print Recipe
Ingredients:

    1 pound lean ground beef*
    1 1/2 cups cooked brown rice*
    1 1/2 cups shredded cheddar cheese, divided
    1 (15-ounce) can black beans, drained and rinsed
    1 cup corn kernels, frozen, canned or roasted
    1 cup salsa, homemade or store-bought
    2 tablespoons chopped fresh cilantro leaves
    1 teaspoon cumin
    1/2 teaspoon chili powder, or more to taste
    Kosher salt and freshly ground black pepper, to taste
    6 bell peppers, tops cut, stemmed and seeded
    2 tablespoons sour cream, optional

Directions:

    Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
    In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
    Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
    Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
    Serve immediately, drizzled with sour cream, if desired.




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