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Recipes
Chicken Breast - Santa Fe Chicken Casserole
By á-47
Heat oven to 375 degrees. Combine first 4 ingredients in large bowl
- 3 cups shredded cooked chicken breasts
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 2 green onions, sliced
- 1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme, divided
- 3 four tortillas (6")
- 3/4 cup Mexican Style Finely Shredded Four Cheese, divided
Red Potatoes - Herbed Salted Potatoes
By á-47
Heat oven to 400 degrees. Using a sharp paring knife, carve "X" on top of each potato
- 2 lb. red potatoes
- 1 box (3#) kosher salt
- 1/4 cup butter
- 2 Tbsp. chopped chives
- 1 tea. chopped tarragon
Coleslaw - Ranch Coleslaw w/ jalapeno
By á-47
In a large bowl, combine the first 6 ingredients
- 3 cups coleslaw mix
- 1/2 cup shredded cheddar cheese
- 1 jalapeno, seeded and chopped
- 2 Tbsp. red onion, chopped
- 1 tbsp. fresh cilantro, minced
- 1/4 cup canned Mexicorn
- 1/2 cup ranch salad dressing
- 1 1/2 tea. lime juice
- 1/2 tea. cumin
Rhubarb Cream Muffins
By á-47
In a large bowl, cream butter and brown sugar until light and fluffy
- TOPING:
- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1 cup flour
- 1/2 tea. baking powder
- 1/2 tea. baking soda
- 1/4 tea. salt
- 1/2 cup sour cream
- 3/4 cup diced fresh or frozen* rhubarb
- 1/4 cup chopped walnuts
- 1/4 cup sugar
- 1/2 tea. cinnamon
- 1 Tbsp. cold butter
- if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Scones - Red, White and Blue
By á-47
Preheat oven to 400 degrees
- 2 cups flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/4 tea. salt
- 5 Tbsp. butter, cut into small pieces and chilled
- 1/2 cup fresh blueberries
- 1/2 cup fresh chopped strawberries
- 1 egg
- 3/4 cup cold heavy cream, plus extra cream to brush the tops
- 1 tea. vanilla
- Turbinado sugar, for sprinkling
- 1/2 cup white chocolate chips, melted, for drizzling
Hummus - Creamy Ranch
By á-47
Place all ingredients in the food processor
- 4 1/2 cups canned garbanzo beans, drained and rinsed
- 1 3/4 cups buttermilk
- 1 cup chopped chives
- 1 1/2 Tbsp. dried dill
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 1/4 finely grated Parmesean cheese
- 1 Tbsp. salt
- juice from 1 lemon
- olive oil, for drizzling
Rhubarb-Coconut Bars
By á-47
Heat oven to 350 degrees. Grease a 8" square dish
- 1 box white cake mix
- 1 cup sweetened shredded coconut, chopped
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup finely chopped walnuts
- 1 cup chopped rhubarb
Pickled Eggs (I made these)
By á-47
Bring eggs to a boil. Let sit in hot water 10 minutes
- 1 doz. hard boiled eggs
- 1 tea. salt
- 1 1/2 tea. mustard seeds
- 1/2 tea. celery seeds
- 1 1/2 tea. pickling spice
- 5 dried red chilies
- 2 cloves garlic, sliced
- 1 small onion, sliced
- 1 1/2 cups white vinegar
- 1/2 cup cider vinegar
- 1/2 cup water
Turtle Cake
By á-47
Prepare cake mix according to box directions
- 1 German chocolate cake mix
- 1 (14 oz) bag caramels
- 1/2 cup evaporated milk
- 3/4 cup butter
- 2 cups chopped pecans
- 1 cup chocklate chips
Queso Fundido al Tequila (Rick Bayless)
By á-47
In a large skillet, heat the olive oil
- 1/4 cup coarsely chopped cilantro
- 1/2 pound Monterey Jack cheese, shredded (3 cups)
- 1 small onion, cut into 1/4-inch dice
- 3 tablespoons tequila
- Kosher salt
- 2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
- 2 jalapeños, seeded and minced
- 1 tablespoon extra-virgin olive oil
- Warm corn tortillas or corn chips, for serving