1 lb. ground beef, browned and drained
2 onions, chopped
32 oz. beef broth
3 15 oz. cans black beans, rinsed and drained
15 oz. refried beans
28 oz. diced tomatoes
3 tbs chili powder
1 tbs + 1/2 tsp cumin
juice from 2 limes
1/2 c chopped cilantro
Brown meat with onions in a large stock pot, pour off fat. Add beans, tomatoes, and spices. Let chili simmer for about 45 minutes, stirring occasionally. Add lime juice and cilantro, allow to simmer another 15 minutes. Serve with cheese, sour cream, chips, etc.
From Pearls-handcuffs-happyhour.blogspot.com
Monday, October 21, 2013
Saturday, October 19, 2013
Layered Mexican Cornbread Salad
Cornbread:
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk
Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese
Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk
Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese
Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove
1 ripe avocado
juice from 1/2 lime
For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center. Stir until just mixed (batter will be runny). Bake in a 9 X 13 pan at 350 degrees for 45+ minutes.
Blend dressing ingredients in a blender, and chill.
In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese. Pour dressing over the cheese. Cover with plastic and refrigerate for 1/2 hours, serve chilled.
From Melskitchencafe.com
juice from 1/2 lime
For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center. Stir until just mixed (batter will be runny). Bake in a 9 X 13 pan at 350 degrees for 45+ minutes.
Blend dressing ingredients in a blender, and chill.
In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese. Pour dressing over the cheese. Cover with plastic and refrigerate for 1/2 hours, serve chilled.
From Melskitchencafe.com
Creamy Pesto Pasta
1 batch of Alfredo Sauce
1 lb. farfale pasta
7 oz. pesto (2/3 c)
2 pints cherry tomatoes
8 oz. sliced mushrooms (optional)
3 tbs pine nuts
Parmesan cheese
3-4 tbs extra virgin olive oil
kosher salt
black pepper
Preheat oven to 425 degrees. Prepare your Alfredo sauce. Cover and set aside.
Place a large stock pot of water on the stove and bring to a boil.
Slice mushrooms and place them along with tomatoes on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers to coat, then sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes skins start to split. (Do not overcook!)
When water comes to a boil, add salt and pasta.
Toast the pine nuts-- place in a dry skillet over medium heat and stir constantly for about 7-10 minutes. Pine nuts will turn glossy and then brown.
Drain pasta.
Add pesto to Alfredo sauce and stir well to combine.
Remove tomatoes and mushrooms from oven and combine everything, topping with Parmesan cheese and pine nuts.
From Ourbestbites.com
1 lb. farfale pasta
7 oz. pesto (2/3 c)
2 pints cherry tomatoes
8 oz. sliced mushrooms (optional)
3 tbs pine nuts
Parmesan cheese
3-4 tbs extra virgin olive oil
kosher salt
black pepper
Preheat oven to 425 degrees. Prepare your Alfredo sauce. Cover and set aside.
Place a large stock pot of water on the stove and bring to a boil.
Slice mushrooms and place them along with tomatoes on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers to coat, then sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes skins start to split. (Do not overcook!)
When water comes to a boil, add salt and pasta.
Toast the pine nuts-- place in a dry skillet over medium heat and stir constantly for about 7-10 minutes. Pine nuts will turn glossy and then brown.
Drain pasta.
Add pesto to Alfredo sauce and stir well to combine.
Remove tomatoes and mushrooms from oven and combine everything, topping with Parmesan cheese and pine nuts.
From Ourbestbites.com
Alfredo Sauce
2 c milk
1/3 c cream cheese
2-3 tbs flour
1 tsp salt
1 tbs butter
3 garlic cloves, minced
1 c grated Parmesan cheese
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on medium-high heat and add garlic. Saute for about 30 seconds. Add milk mixture and stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and allow it to thicken. Remove from heat, add cheese, stir and then cover immediately. Let stand for at least 10 minutes so it can continue to thicken.
Serve over hot noodles, or dip breadsticks into it... The sky's the limit!
From Ourbestbites.com
1/3 c cream cheese
2-3 tbs flour
1 tsp salt
1 tbs butter
3 garlic cloves, minced
1 c grated Parmesan cheese
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on medium-high heat and add garlic. Saute for about 30 seconds. Add milk mixture and stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and allow it to thicken. Remove from heat, add cheese, stir and then cover immediately. Let stand for at least 10 minutes so it can continue to thicken.
Serve over hot noodles, or dip breadsticks into it... The sky's the limit!
From Ourbestbites.com
"Fallen" Cheesecake
8 oz. cookie dough
16 Oreos
12 oz. cream cheese, room temperature
1/3 c sugar
1 egg
1 tsp vanilla
3 oz. Whoppers, chopped
5 Oreos, chopped
Heat oven to 350 degrees. Line pan with a foil sling. Press cookie dough to an 1/8 inch thickness. Place pan in oven and bake for 20 minutes or until slightly firm. Remove from oven and place on a wire rack to cool.
Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended. Place whole Oreos on top cookie crust. Pour cheesecake mixture over Oreos. Sprinkle chopped Oreos and Whoppers on top. Bake for another 35-40 minutes. Remove from oven and cool completely before cutting.
From Bakersroyale.com
16 Oreos
12 oz. cream cheese, room temperature
1/3 c sugar
1 egg
1 tsp vanilla
3 oz. Whoppers, chopped
5 Oreos, chopped
Heat oven to 350 degrees. Line pan with a foil sling. Press cookie dough to an 1/8 inch thickness. Place pan in oven and bake for 20 minutes or until slightly firm. Remove from oven and place on a wire rack to cool.
Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended. Place whole Oreos on top cookie crust. Pour cheesecake mixture over Oreos. Sprinkle chopped Oreos and Whoppers on top. Bake for another 35-40 minutes. Remove from oven and cool completely before cutting.
From Bakersroyale.com
Fall Pumpkin Dip
15 oz. can pumpkin
5 oz. instant vanilla pudding mix
16 oz. cool whip OR 2 cups heavy whipping cream + 2 tbs sugar, whipped into stiff peaks
1/2 tbs pumpkin pie spice
1/2 tbs cinnamon
Mix ingredients together by hand, allow to chill for several hours before serving. Eat with Nilla Wafers, graham crackers, apple or banana slices.
*For extra cuteness points, serve in a small, hollowed out pumpkin!
From Northcarolinacharm.com
5 oz. instant vanilla pudding mix
16 oz. cool whip OR 2 cups heavy whipping cream + 2 tbs sugar, whipped into stiff peaks
1/2 tbs pumpkin pie spice
1/2 tbs cinnamon
Mix ingredients together by hand, allow to chill for several hours before serving. Eat with Nilla Wafers, graham crackers, apple or banana slices.
*For extra cuteness points, serve in a small, hollowed out pumpkin!
From Northcarolinacharm.com
Thursday, October 3, 2013
Kicked Up Ramen
3 tbs canola oil, divided
2-3 boneless, skinless chicken breasts, cubed
1 red bell pepper, sliced into thin strips
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 tbs grated ginger
1/2 tsp red pepper flakes
3 1/2 chicken broth
4 ramen noodle packages (discard seasoning packets)
2 tbs hoisin sauce
1 tbs rice vinegar
2 tsp sesame oil
4 green onions, sliced thin
Heat 2 tbs canola oil in a skillet until hot and rippling. Season chicken lightly with salt and pepper. Add cubed chicken to pan in a single layer and cook, stirring occasionally, until chicken is browned and cooked through, 5-7 minutes. Remove chicken to a medium bowl.
Add remaining oil to skillet and re-heat. Add red bell pepper and peanuts and cook 2-3 minutes. Remove to chicken bowl, trying to leave as much oil as possible behind in the skillet.
Add garlic, ginger, red paper flakes and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in chicken broth. Break the bricks of ramen into small chunks and add to skillet. Bring mixture to a simmer and cook, tossing ramen with tongs to separate until ramen is tender, but there is still some liquid in the pan, about 2-4 minutes.
Stir in hoisin sauce, vinegar, and sesame oil and continue to simmer until sauce is slightly thickened, about 1 minute. Stir in chicken, pepper, and peanuts. Sprinkle with green onion before serving.
From Melskitchencafe.com
2-3 boneless, skinless chicken breasts, cubed
1 red bell pepper, sliced into thin strips
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 tbs grated ginger
1/2 tsp red pepper flakes
3 1/2 chicken broth
4 ramen noodle packages (discard seasoning packets)
2 tbs hoisin sauce
1 tbs rice vinegar
2 tsp sesame oil
4 green onions, sliced thin
Heat 2 tbs canola oil in a skillet until hot and rippling. Season chicken lightly with salt and pepper. Add cubed chicken to pan in a single layer and cook, stirring occasionally, until chicken is browned and cooked through, 5-7 minutes. Remove chicken to a medium bowl.
Add remaining oil to skillet and re-heat. Add red bell pepper and peanuts and cook 2-3 minutes. Remove to chicken bowl, trying to leave as much oil as possible behind in the skillet.
Add garlic, ginger, red paper flakes and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in chicken broth. Break the bricks of ramen into small chunks and add to skillet. Bring mixture to a simmer and cook, tossing ramen with tongs to separate until ramen is tender, but there is still some liquid in the pan, about 2-4 minutes.
Stir in hoisin sauce, vinegar, and sesame oil and continue to simmer until sauce is slightly thickened, about 1 minute. Stir in chicken, pepper, and peanuts. Sprinkle with green onion before serving.
From Melskitchencafe.com
Vegan Tortilla Soup
1 c dried pinto beans, soaked overnight
15 oz. fire-roasted tomatoes
1 onion, diced
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
4 c vegetable broth
4 c water
2 whole serrano chiles
baby spinach
Use a 6-quart crock pot. Put pre-soaked beans into crock pot. Add tomatoes, onion, and garlic, then spices, broth and water. Wash and float the uncut peppers on top (use more if you want it spicier!). Cover and cook on low 8-10 hours. Remove chiles before serving. Add a few handful of baby spinach right before serving.
If desired (and if you don't want it to be vegan), add sour cream, shredded cheese, and/or chips.
From Crockpot365.blogspot.com
15 oz. fire-roasted tomatoes
1 onion, diced
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
4 c vegetable broth
4 c water
2 whole serrano chiles
baby spinach
Use a 6-quart crock pot. Put pre-soaked beans into crock pot. Add tomatoes, onion, and garlic, then spices, broth and water. Wash and float the uncut peppers on top (use more if you want it spicier!). Cover and cook on low 8-10 hours. Remove chiles before serving. Add a few handful of baby spinach right before serving.
If desired (and if you don't want it to be vegan), add sour cream, shredded cheese, and/or chips.
From Crockpot365.blogspot.com
3-Bean Vegetarian Chili
1 lb. firm tofu, frozen, then defrosted
5 tsp chili powder
1 tsp cumin
1-2 chopped onion
3 c broccoli, finely chopped
3 c cauliflower, finely chopped
3 cloves garlic, minced
15 oz. pinto beans
15 oz. black beans
15 oz. kidney beans
28 oz. diced tomatoes
4 oz. diced green chilis
2 1/2 c fresh or frozen corn
2 large zucchini, finely chopped
Squeeze excess water out of thawed tofu and crumble. Place in a large soup pot along with chili powder and cumin and quickly brown. Add remaining ingredients and simmer, covered, for 2 hours.
From Eat to Live
5 tsp chili powder
1 tsp cumin
1-2 chopped onion
3 c broccoli, finely chopped
3 c cauliflower, finely chopped
3 cloves garlic, minced
15 oz. pinto beans
15 oz. black beans
15 oz. kidney beans
28 oz. diced tomatoes
4 oz. diced green chilis
2 1/2 c fresh or frozen corn
2 large zucchini, finely chopped
Squeeze excess water out of thawed tofu and crumble. Place in a large soup pot along with chili powder and cumin and quickly brown. Add remaining ingredients and simmer, covered, for 2 hours.
From Eat to Live
Beef & Broccoli
1 lb. thin beef (such as rib eye)
1/4 c soy sauce
2 tbs chicken broth
2 tbs apple cider vinegar
1 tbs brown sugar
2 tsp sesame oil
2 cloves garlic, smashed and chopped
1/2 tsp crushed red pepper flakes
16 oz. broccoli florets
Rice
Use a 4 quart crock pot. Add liquid to crock pot, then garlic and spices, then thinly sliced meat. Stir to coat. Cook on low for 6-8 hours. An hour before serving, add broccoli. Stir gingerly to coat broccoli. Serve over rice.
From Crockpot365.blogspot.com
1/4 c soy sauce
2 tbs chicken broth
2 tbs apple cider vinegar
1 tbs brown sugar
2 tsp sesame oil
2 cloves garlic, smashed and chopped
1/2 tsp crushed red pepper flakes
16 oz. broccoli florets
Rice
Use a 4 quart crock pot. Add liquid to crock pot, then garlic and spices, then thinly sliced meat. Stir to coat. Cook on low for 6-8 hours. An hour before serving, add broccoli. Stir gingerly to coat broccoli. Serve over rice.
From Crockpot365.blogspot.com
Subscribe to:
Posts (Atom)