Fire Roasted Corn Salsa

1 can mexi corn
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano

Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

Baked Creamy Chicken Taquitos

Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Banana Bread

Ingredients

• 1 cup sugar
• 8 tablespoons (1 stick) butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Bubble Up Enchiladas

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Weight Watcher Recipes 6 points (old points)
Ingredients

1 pound ground turkey
10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings

Queso Blanco

Ingredients

1 tablespoon olive oil
1/4 cup white onion, finely diced
1 clove of garlic
1 tbsp finely diced green bell pepper
1/4 tsp cumin
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced ( I roasted my tomoatoes in the oven)
1 small bunch cilantro, roughly chopped

Directions

Heat the oil in a saute pan over medium heat. Saute the onion, pepper and garlic until softened and reduce heat to medium-low. Stir in cumin and the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

Nutella No Bake Cookies

Ingredients

2 cup sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup margarine

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cup quick oats

Directions

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.

Indian Chicken Korma Recipe

I of course left out the almonds but did add almond extract about 1/4 tsp.  Ingredients:

• 4 Boneless chicken breasts (cut into pieces) • 1 Large Onion (chopped) • 2 tsp Tomato puree  • 1 tsp Ground Coriander • 200 ml Whipping Cream • Salt and Freshly Ground Black Pepper • 1/2 tsp Turmeric Powder • 1/2 tsp ground ginger  • 1/4 tsp. ground cardamom • 3 Garlic Cloves (crushed) • 50 gms Flaked Almonds (roasted) • 1-1/2 tsp Ground Cumin  • 75 gms Ground Almonds • 1/4 tsp Ground allspice • 1/4 tsp. ground cloves  • 1 tsp Mild Chilli Pepper • 2 tbsp Vegetable Oil • 250 ml Chicken Stock Instructions: • Fry the onion, cloves and cardamom in a frying pan until the onion begins to soften. • Mix the garlic, chicken and ginger; stir-fry for 4 minutes, then add all the remaining spices. • Stir, allowing them to permeate their flavor into the chicken. • Add the ground almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream. • Then layer over the roasted almonds and serve with naan bread.

Self-frosting Nutella Cupcakes

Ingredients

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Directions

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

Chicken Fried Steak and Gravy

Alton Brown is amazing!  This is his recipe from Good Eats!

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks

Turkey-Stuffed Bell Peppers

Ingredients

5 medium green peppers
1 large onion, chopped
2 tsp olive oil
1-1/4 lbs. extra-lean ground turkey
2 tsp ground cumin
1 tsp Italian seasoning
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 pkg (8 ounces) shredded cheese ( I like colby jack)
2 medium tomatoes, finely chopped
1-1/2 cups soft bread crumbs
paprika

Directions

1.  Cut peppers in half lengthwise and discard seeds.  In a large pot, cook peppers in boiling water for 3-5 minutes.  Drain and rinse in cold water; set aside.
2.  In a large skillet, saute onion in oil until tender.  Add turkey, cumin, Italian seasining, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
3.  Transfer to a large bowl; stire in the cheese, tomatoes and bread crumbs.  Spoon into pepper halves.  Place in a baking dish coated with cooking spray.  Sprinkle with paprika.
4.  Bake, uncovered at 325 for 20-25 minutes or until heated through and peppers are tender. 

Chipotle's Cilantro-Lime Rice

Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.

Ingredients:

1 teaspoon olive oil
2 teaspoons fresh cilantro
2/3 cup white basmati rice
2 cup water
1/2 teaspoon salt
1 Lime

Instructions:

In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes, but watch it mine finished much quicker than that. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.

Slow Cooker Cilantro Lime Chicken

Ingredients

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix (I used 30% less sodium HEB Brand)
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves

Directions

1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.               

Frito Chili Pie

Ingredients

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12 To 14 Ounce) Tomato Sauce
• 1 can (10 Ounce) Ro-tel
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed (Optional)
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed (Optional)
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Lightly Salted Fritos
• Grated Cheddar Cheese
• Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.  Pile in chili and cheese, and diced onion if using.

Low Fat, Gluten Free, Low Sodium Homemade Cream of Chicken Soup Mix

Directions

2 cups nonfat dry milk
3/4 c. cornstarch
1/4 c. sodium free instant chicken bouillon granules (Herbox)
2 T. dried onion flakes or 1 tsp.onion powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp pepper

Instructions


Blend ingredients. When ready to use, combine 1/3 c. soup substitute mix with 1 1/4 c. water to equal 1 can of soup. This was from the Mayo Clinic website and is intended for use in casseroles.

Red Chili Sauce to use with Tamales

Ingredients:

7 1/2 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)

2 -2 1/2 garlic cloves

1 teaspoon ground cumin

1/2 teaspoon salt

1 teaspoon all purpose flour

1 teaspoon olive oil

Directions:

1. Remove stems and seeds from dried chili peppers.
2. Place peppers in a single layer on a baking sheet.
3. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6. Add garlic, cumin and salt.
7. Cover and blend until smooth.
8. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9. Carefully stir in blended chili mixture.
10. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)
11. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Bangin Steak Rub

Ingredients

• 1/2 cup packed brown sugar
• 1 (1.25 ounce) package chili seasoning mix
• 1/2 (1 ounce) envelope ranch dressing mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic powder, onion powder and ground black pepper. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use.
2. To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking.

Simple Crockpot Roast or Brisket

Got this recipe from a great friend of mine, Donna Erfesoglou!  Thank you, it was great!

Ingredients
Roast or Brisket
1 regular coke
1 bottle of Heinz 57 Chili Sauce
1 onion
1/2 16 oz bag of carrots
DO NOT SALT

Directions
Place sliced onions and carrots in crockpot, pour in coke and chili sauce.  Put in the meat and turn around in the mix to coat all sides.  Heat on high covered for 1 hour, then set to low for 7-8 hours!
I served mine with homemade mashed potatoes.

Honey Garlic Pork Spare Ribs

Ingredients

• 4 pounds pork spareribs
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup distilled white vinegar
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 teaspoon garlic powder

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
3. Spray a glass baking dish with oil, and arrange the ribs meat side up in the dish. Pour excess sauce over all and cover with foil.               
4. Bake for 1 hour and 10 minutes.

Maple Iced Cinnamon Rolls

INGREDIENTS:

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.

Pork Wellington

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Glazed Honey Mustard Pretzels

Ingredients:

12 cups miniature pretzel twists

3 tablespoons margarine

4 tablespoons yellow mustard or dijon mustard

1/4 cup honey 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder 

Directions:

Preheat oven to 250 degrees.

Spray a large roasting pan with non-stick cooking spray.

Combine margarine, mustard, honey, garlic salt and onion powder.

Microwave or heat on stove until hot.

Mix pretzels and glaze in ziplock to coat pretzels.

Pour onto pan and bake for one hour, stirring every 15 minutes.

Pour out onto waxed paper and quickly separate into a single layer.

Cool completely.

Store in sealed bag or container.

Italian Baked Chicken & Roasted Pepper Salad

This is a scrumptious low-fat dish that was so easy to make.  I actually used HEB frozen reduced sodium pre-seasoned chicken breasts and regular breadcrumbs.

Chicken Ingredients

3/4 cup fat-free ranch salad dressing
4 garlic cloves, minced
6 boneless skinless chicken breast halves
1/2 cup seasoned bread crumbs
3 tbsp. grated Parmesan Cheese
1/4 tsp. pepper

Directions

1.  In a large resealable plastic bag, combine salad dressing and garlic; add the chicken.  Seal bag and turn to coat; refrigerate for at least 30 minutes. 
2.  Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper.  Drain and discard marinade.  Roll chicken in crumb mixture.  Place in an 8-in. square baking dish coated with cooking spray.  Bake, uncovered, at 325 for 20-25 minutes or until chicken juices run clear.


Roasted Pepper Salad Ingredients

2 cups cherry tomatoes, halved
4 cloves of garlic, minced
1 tbsp. balsamic salad dressing
1/2 tsp. salt
1/2 tsp pepper
3 large sweet yellow peppers, halved and seeded
basil to taste (around 1 tsp)
Shredded Parmesan cheese

Directions

1.  In a small bowl, combine the tomatoes, basil, garlic, dressing, salt and pepper.  Spoon 1/3 cup into each pepper half.
2.  Transfer to a 13in x 9in baking dish coated with cooking spray.  COVER and bake at 400 for 20 minutes.  Uncover; sprinkle with cheese.  Bake for 5-10 minutes or until the cheese is melted. 

Crockpot Beef Tips & Rice

These were amazing!

 

Ingredients
From the Kitchen of Deep South Dish

• 1-2 lbs. cubed stew meat
• Freshly ground black pepper, to taste
• 1/2 teaspoon of Cajun seasoning
• 1 tablespoon of canola oil
• 1/2 cup of beef broth
• 1-1/2 cups of water
• Splash of red wine
• 1 envelope of brown gravy mix
• 1/4 teaspoon dried thyme
• Dash of Worcestershire sauce
• Dash of hot sauce
• Cooked rice or egg noodles
• Slurry of cornstarch and water, optional

Directions
Heat oil in a cast iron skillet over medium high heat. Cut meat into large cubes and toss with the black pepper and Cajun seasoning. Go light on the Cajun seasoning, since there is salt present in it and in both the commercial broth and the packaged gravy mix, so keep that in mind if you're watching your sodium. Wait to add any additional salt at the end, after tasting. Sear the meat in the hot oil until browned, transfer to crockpot. Add beef broth to the skillet and deglaze the skillet to remove all the browned bits. Transfer all of the liquid to the crockpot.

 

Whisk together the water, wine, brown gravy mix, thyme, Worcestershire and hot sauce; pour into the crockpot. Cover and cook on low for 8 to 10 hours or until fork tender. Remove beef tips, cover to keep warm, and set aside. Turn crockpot up to high and cook until gravy thickens. Can also carefully transfer to a saucepan on the stovetop to speed up thickening. If gravy is not thick enough, stir 1 tablespoon of cornstarch into a small amount of cool water to make a slurry, then whisk that into the gravy and bring to a boil. Reduce heat and simmer until thickened. Taste, adjust seasonings, and return tips to the gravy, just to warm through. Serve over rice or noodles.

Perfect Iced Coffee

A very nice drink that reminds me of a Starbucks Frappe!  Tweaked the recipe from http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/

Ingredients

• 1/2 pound (8 ounces) Ground Coffee
• 4 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Hershey's Classic Carmel Syrup (1/2-1 Tablespoon Per Serving)

Preparation Instructions

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth or paper towel and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half.  At this point I poured all contents of my glass into a blender, added 2-3 tablespoons sweetened condensed milk and 1/2-1 tablespoons carmel syrup and blended until I had finely chopped up ice.  Pour back into glass and enjoy!

Corn on the Cob with Garlic Herb Butter

Ingredients

1 stick butter, at room temp
3 cloves of garlic, minced
1 tablespoon finely minced parsley
4 ears of corn, husked

Directions

1.  Thoroughly mix butter, garlic and parsley in small bowl (I didn't need to use all of the spread).
2.  Place each ear of corn on a piece of foil and generously spread butter on each ear and tightly seal foil.  Place corn in crock pot; overlap ears, if necessary.  Add enough water to come 1/4 of the way up each ear.
3.  Cover; cook on low for 3-4 hours or on high for 1.5-2 hours, or until done.

Creamy Jalapeno Dip

Homemade version of Chuy's dip!  Pretty close match!  It was very ranchy so if you want less ranch taste, don't add the whole packet.

Ingredients:

1 cup mayo

1/3 cup sour cream or mayo

1/3 cup buttermilk

1/3 cup chopped jalapeno

1/3 cup green chilies

1/3 cup chopped cilantro

1 (1 ounce) packet dry ranch dressing mix

1/2 tsp of minced garlic

 Directions:

1. Mix ingredients in blender or food processor, until smooth.

2. Serve with tortilla chips, or as a salad dressing.

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  Servings Size

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Watermelon Granitas

Taste like a watermelon snowcone!

Ingredients

• 4 cups seedless watermelon chunks
• 1/2 cup sugar
• Juice of 1 lemon

Directions

Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

Watermelon Salsa

Amazing salsa!  Very refreshing.....just make sure to remove the seeds before mixing with everything.

Ingredients

• 2 cups finely chopped watermelon (do not puree)
• 1 cup crushed pineapple, drained well
• 1 cup sweet onion, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 1/4 teaspoon hot sauce, such as Tabasco, or to taste

Directions

1. Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Amazing Cinnamon Toast :-)

Adding Vanilla makes a world of difference in Cinnamon Toast!

 

Ingredients

• 8 slices Bread (whole Wheat Is Great!)
• 1 sticks Salted Butter, Softened
• 1/2 cup Sugar (more To Taste)
• 1 1/2 teaspoons Ground Cinnamon
• 1 teaspoons Vanilla Extract (more To Taste)
• Small dash of Ground Nutmeg (optional)

Preparation Instructions

Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.

Lipton Onion Soup Mix Onion-Roasted Potatoes

The most amazing potatoes ever!

Ingredients

• 1 envelope Lipton Recipe Secrets Onion Soup Mix
• 5 red potatoes, cut into large chunks
• 1/3 cup olive oil

Directions

Preheat oven to 425.  Put cut up potatoes into a ziplock, add olive oil and onion soup mix.  Shake well.  Pour onto medium sized greased baking sheet.  Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.

Pasta Sausage Supper

I used a frozen blend of red, green and yellow peppers and onions. 

Ingredients

• 1 (16 ounce) package penne or medium tube pasta
• 1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and sliced
• 1 tablespoon olive oil
• 1 (26 ounce) jar seasoned meatless spaghetti sauce, warmed

Directions

Cook pasta according to package directions. Meanwhile, in large skillet, saute the sausage, peppers and onion in oil until vegetables are crisp-tender. Drain pasta and set aside.  Serve pasta as the base, add spaghetti sauce and then top with sausage mixture.               

Santa Fe Grilled Chicken Soft Tacos

Amazing chicken tacos!

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon packed dark brown sugar
• 2 tablespoons olive oil
• 2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)
• 16 taco-size soft flour tortillas

Preparation

• 1. In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil; mixture will be moistened but crumbly.
• 2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).
• 3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.
• 4. Serve chicken with tortillas.

Rugelach

Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat.  

Ingredients

• 1/2 cup cottage cheese
• 1/2 cup butter, softened
• 1 cup all-purpose flour 
• 2 tablespoons butter, softened
• 1/4 cup and 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1/4 cup and 2 tablespoons chopped pecans
• 1/4 cup raisins (optional)
• 1 tablespoon and 1-1/2 teaspoons orange marmalade (optional)
• 1/2 egg white
• 1 tablespoon water

Directions

1. Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
2. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Cut the circle into wedges.  Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough.  Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
4. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Homemade Orange Marmalade

Very easy recipe! 

INGREDIENTS:

• 2 Oranges
• 1 cup of sugar

DIRECTIONS:

Slice oranges into eight slices getting rid of stems and unwanted white membrane pieces.  Put oranges in a food processor and process until mush.  Add sugar and pulse to mix. 
Place mixture in an uncapped glass container (a clean glass jar works great if you've kept the lid) and place in microwave. Cook on high for 2 minutes. Stir, and cook for another minute. Stir again.
Watch carefully so the marmalade doesn't scorch or boil over and microwave for 1 minute more. Repeat a 4th time. Cool, then cap and store in the fridge.

Creamy Macaroni and Cheese courtesy of Paula Deen

This recipe is supposed to be for 12 servings,  but I adjusted the ingredients for 6 servings. 

Ingredients

• 1 cup uncooked elbow macaroni 
• 2 tablespoons butter
• 5 ounces grated sharp Cheddar Cheese  
• 1/4 cup sour cream
• 1/2 can condensed Cheddar cheese soup
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan mix butter and cheese soup. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and sour cream, grated cheese, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 30-45 mins, stirring occasionally.  I added more milk right before serving to have it nice and gooey!

Slow Cooker Carnitas

Watch out!  This will make your place smell delicious :-)

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Directions

1. Mix together salt, garlic powder, cumin, oregano and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.  I also then put on a baking sheet and placed in oven on 300 degrees to get it to a kind of crispy texture and bake in the yummy juices! 

Sour Cream Noodle Bake

Not a cottage cheese fan but you can't even taste it, a true comfort dish!

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Chicken Flautas with Avocado Cream

Excited to try our new deep fryer!

For the Flautas:

• Vegetable or canola oil, for frying
• 1 tablespoon butter
• 1/2 small onion, diced
• 1 jalapeno, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 3-4 chicken breasts, cooked and shredded
• 1 cup salsa
• 1/4 cup freshly chopped cilantro leaves
• 1 1/2 cup shredded Cheddar/Monterey jack blend
• 1 lime, juiced
• Salt
• 12 (5 to 6-inch) Flour torillas

For the Avocado Cream:

• 1 very ripe avocado, halved, pitted and flesh removed
• 1 (4-ounce) container sour cream
• 1 1/2 tablespoons lime juice
• Salt

Directions

Special equipment: toothpicks

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.  I didn't mash mine up very well.