Sunday, October 7, 2018

Mexican Chicken Rice Soup

1 rotisserie chicken, shredded
2 tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, minced
5 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
2 cans (10 oz each) Rotel with green chiles, NOT drained
3/4 cup long grain white rice
1 can (15 oz) corn, drained
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil in pot over medium-high heat. Cook onion and garlic for 2-3 minutes until soft.

2. Add the last nine ingredients (all of the spices) to the pot, followed by the shredded chicken. Stir until the spices are mixed thoroughly and coating all the chicken.

3. Add the broth, beans, Rotel, and corn to the pot. Cover and bring to a boil.

4. Add rice to soup. Lower to a simmer. Cover and cook until the rice is cooked and soft, 25-30 minutes.

Serves 6.


Sunday, September 2, 2018

Mini Cheesecakes

1 cup graham cracker crumbs
3/4 cup plus 2 tbsp sugar, divided
3 tbsp butter, melted
3 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
3 eggs

1. Heat oven to 325.

2. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

4. Bake 25 to 30 min. or until centers are almost set.

5. Cool completely. Refrigerate 2 hours.

Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.

Always add eggs 1 at a time to the cream cheese batter and beat about 15 seconds or just until blended. Overmixing the batter will incorporate too much air into the batter and result in less-than-desirable results.

Don’t be tempted to open the oven while baking the cheesecake as this quick temperature change is one cause of cracking. Instead use the oven light to check the progress, and refrain from opening the oven door until the low end of the recommended bake time.

The edge of the baked cheesecake should be slightly puffed and the center should be nearly set but be slightly jiggly. To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) If the center doesn’t move when gently shaken, it may already be overcooked. Do not use a knife to check doneness.

Makes 18 individual servings.

From Kraft


Cheesy Sausage and Penne Casserole

3 cups uncooked penne pasta
1/4 cup butter or margarine
1/3 cup Gold Medal™ all-purpose flour
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp pepper
2 cloves garlic, finely chopped
3 cups milk
2 cups shredded Italian-style cheese blend (8 ounces)
1/2 cup grated Parmesan cheese
5 spinach and asiago chicken sausage links, grilled and sliced
1/4 tsp Italian seasoning

1. Heat oven to 350. Cook and drain pasta as directed on package.

2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.

3. Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.

Serves 6-8.

Adapted from Betty Crocker


Sunday, May 20, 2018

Rosemary-Glazed Carrots

1 lb baby carrots
1/2 cup apple juice
1/4 cup sugar
2 sprigs fresh rosemary
1 tbsp butter
1/2 tsp salt

1. Combine all ingredients in a skillet with a lid.

2. Cover the pan and bring to a simmer. Cook until carrots are tender, about 15 minutes.

3. Uncover and cook until liquid is reduced, about 5 minutes.

Serves 4.


Monday, January 1, 2018

Brown Sugar Bacon Roasted Sweet Potatoes

2 large sweet potatoes, peeled and diced into 1″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar

1. Preheat oven to 350. Line a baking sheet with tin foil.

2. Put sweet potatoes and olive oil in a large bowl and toss to coat.

3. Add in bacon and brown sugar, again tossing to coat.

4. Place mixture on the baking sheet in a single layer.

5. Roast in oven 30-35 minutes or until sweet potatoes are fork tender.

Serves 6.

Adapted from Tinselbox.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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