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Recipes
Slow-Cooker Bacon-Ranch Chicken and Pasta
By sandycon
1 Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker
- 1 lb chicken breasts
- 6 slices bacon, cooked and diced
- 2 to 3 cloves garlic, finely chopped
- 1 package (1 oz) ranch dressing and seasoning mix
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon pepper
- 1/2 cup water
- 8 oz spaghetti, cooked
Colombian Ajiaco (Chicken and Potato Soup)
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By sandycon
Place the chicken in a glass or ceramic dish
- Toppings:
- 2 2 1 1/2 chicken breasts, bone-in and skin on (about 1 1/2 pounds)
- 1 1 1 large yellow onion, roughly chopped
- 5 5 5 cloves garlic, roughly chopped
- 1 1 1 tablespoon coarse salt
- 1 1 1 tablespoon freshly ground pepper
- 2 2 2 tablespoons olive oil
- 4 4 4 cups chicken stock
- 1 1/2 1 1/2 1/2 pounds mixed potatoes (red, yukon gold, and russets), peeled and cut into bite-size chunks
- 2-3 2-3 1 1/2 fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels
- 1 1 1 bunch cilantro, with stems, washed very well and tied with twine
- 1 1 1 bunch green onions, washed and tied with twine
- 2 2 2 tablespoons dried guascas
- 2 2 2 avocados, pitted, peeled and thinly sliced
- 1/2 1/2 1/2 cup Crema Mexicana, sour cream or crème fraîche
- 1/2 1/2 1/2 cup chopped cilantro leaves
- 2 2 2 tablespoons drained capers, chopped
Cinnamon Quinoa Breakfast Bake
By sandycon
Preheat the oven to 350°F
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup raisins
- 2 eggs
- 2 cups vanilla soy milk (can substitute regular milk)
- 1/4 cup maple syrup
- 1/3 cup almonds, chopped
New Mexican Hot Chocolate
By sandycon
Theresa Marquez, Cooking Light NOVEMBER 2003
- 1/2 cup water
- 1/3 cup honey
- 5 tablespoons unsweetened cocoa
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 cups 2% reduced-fat milk
- 1 teaspoon vanilla extract
Spicy Chicken Stew
By sandycon
All You MARCH 2006
- 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
- 1 (10 oz.) package frozen sweet corn
- 2 stalks celery, chopped
- 2 carrots, peeled and cut into chunks (1 cup)
- 1 onion, thickly sliced
- 2 cloves garlic, minced
- 1 (12.5 oz.) jar salsa
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon black pepper
- 1 skinless, boneless chicken breast, halved (about 1 lb.)
- 4 skinless, boneless chicken thighs (about 10.5 oz.)
- 2 1/2 cups chicken broth
- 4 (6 inch) fresh corn tortillas, cut into strips
Creamy Roasted Tomato-Balsamic Soup
By sandycon
Cooking Light, October 2005
- 1 cup low-sodium beef broth, divided
- 1 tablespoon light brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 cup coarsely chopped onion
- 5 garlic cloves, peeled
- 2 (28-oz) cans whole tomatoes, drained
- 3/4 cup half-and-half
- heavy cream, basil and freshly ground black pepper (optional garnishes)
Free-Form Apple Tart
By sandycon
Sam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black applesan heirloom varietyfrom ...
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1 teaspoon sugar
- Kosher salt
- 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
- 1/2 About 1/2 cup ice water
- 1 teaspoon finely grated lemon zest plus 1 teaspoon juice
- 4 Arkansas Black or Granny Smith applespeeled, cored and thinly sliced
- 1 large egg white, beaten
- 2 tablespoons turbinado sugar
Pretty In Pink Cupcakes with Chocolate Buttercream {in loving memory}
By sandycon
1. Preheat oven to 350 degrees F
- for the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 1/4 cups milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon raspberry extract (optional)
- ~1/8 teaspoon pink gel food coloring
- 3 large eggs
- for the buttercream:
- 3 cups powdered sugar
- 1/3 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 3 ounces unsweetened dark baking chocolate, melted & cooled
- 3-4 tablespoons milk or cream
Tuscan Chicken Soup
By sandycon
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1 (6-ounce) package fresh baby spinach
- 8 teaspoons grated fresh Parmesan cheese
Maple Glazed Carrots
By sandycon
Heat oil in large saucepan or Dutch oven over medium-high heat
- 2 Tbs. olive oil
- 2 lb. baby carrots, halved lengthwise if thick
- 1/3 cup pure maple syrup
- 2 tsp. Dijon mustard
- 1 Tbs. chopped fresh tarragon