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Recipes
Cheddar-Beer Chicken
By CindyBrown
In a 5-quart slow cooker, combine onion, potatoes, and green peppers
- 1 large onion, peeled and diced large
- 1 package (16-ounce) diced red potatoes, Reser’s®
- 1 cup frozen diced green pepper, Pictsweet®
- 4 boneless skinless chicken breasts, rinsed and patted dry
- 1 1/2 teaspoons garlic salt, McCormick®
- 1 1/2 teaspoons ground black pepper
- 1 can (10-ounce) condensed cheddar cheese soup, Campbell’s®
- 3/4 cup Bass Ale®
- 3/4 cup bacon crumbles, Hormel®
- Fresh chives, finely chopped, for garnish
Chili Dog Casserole
By CindyBrown
Preheat oven to 425 degrees Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish
- 2 (15 oz) cans chili with beans
- 1 (16 oz) package beef frankfurters
- 10 (8 inch) flour tortillas
- 1 (8 oz) package Cheddar cheese, shredded
Broccoli Cheddar Soup
By CindyBrown
Sauté the onion (and garlic) in the butter over medium heat
- 1/4 cup butter
- 1/2 chopped onion
- 1 clove garlic
- 1/4 cup flour
- 1 cup half-and-half
- 1 cup milk
- 2 cups chicken stock
- 1/2 lb fresh broccoli, chopped
- 1 cup carrot, shredded and chopped
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Colby jack cheese
- Salt and pepper to taste
- Hot Sauce (optional)
Crispy Southwest Chicken Wraps
By CindyBrown
Mix rice together with chili powder, cumin and garlic salt
- 1 cup cooked rice, warm or at room temperature
- 1 cup cooked, shredded chicken
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced
- 1/2 red or green pepper, diced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese
- Sour cream (optional)
- 6 burrito-sized flour tortillas
Garlic-Marinated Chicken with Grilled Potatoes
By CindyBrown
1. Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer she...
- 3 pounds baby red new potatoes, halved or quartered if large
- 2 tablespoons olive oil, plus more for grates
- 6 garlic cloves, minced
- 1/4 cup white-wine vinegar
- 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
- Coarse salt and ground pepper
- 3 pounds chicken cutlets (about 12)
- 1 tablespoon butter
- Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
- 2 tablespoons Vinaigrette
Rachael Ray's "You Won’t Be Single For Long" Vodka Cream Pasta
By CindyBrown
Heat a large skillet over moderate heat
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Broccoli and Cheddar Quiche with a Brown Rice Crust
By CindyBrown
1. Mix the rice, finely grated cheese and one egg in a bowl
- 2 cups cooked brown rice
- 1/4 cup cheddar cheese, finely grated
- 5 eggs
- 1 cup milk
- 2 cups broccoli, cut into bite sized pieces and blanched
- 1 cup sharp cheddar cheese, grated
- 4 green onions, sliced
- 1 pinch nutmeg (optional)
- Salt and pepper, to taste
Scooter’s Spaghetti
By CindyBrown
1. Cook spaghetti according to directions on the package
- 8 ounces uncooked spaghetti
- 1 pound ground beef
- 1 large can spaghetti sauce (26.5 ounces)
- 1 tablespoon butter
- 1/2 cup chopped green peppers (I usually omit or substitute red peppers)
- 1/3 cup chopped onions
- 8 ounces cream cheese
- 2 tablespoons milk
- Fresh grated Parmesan cheese
- French Fried Onions (small can)
Corn Chowder
By CindyBrown
In a slow cooker, combine all ingredients Cover and cook on low for 6 hours
- 2 1/2 cups milk
- 1 can (14-3/4 ounce size) cream style corn
- 1 can (10-3/4 ounce size) condensed cream of mushroom soup, undiluted
- 1 3/4 cup frozen corn
- 1 cup frozen shredded hash brown potatoes
- 1 cup cubed fully cooked ham
- 1 large onion, chopped
- 2 tablespoons butter or margarine
- 2 teaspoons dried parsley flakes
- Salt and Pepper to taste
"Healthified" Smothered Pork Chops
By CindyBrown
44% less sodium • 38% less fat • 41% less sat fat than the original recipe
- 6 boneless pork loin chops (4 oz each)
- 1 teaspoon canola oil
- 1/2 cup chopped onion (1 medium)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
- 1/4 cup water
- 1/2 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon dried sage or thyme leaves
- 1/8 teaspoon pepper
- 1/2 cup fat-free sour cream