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Recipes
King Ranch Chicken Casserole
By KodiakDavis
If applicable, remove giblets from chicken, and reserve for another use
- 1 (4 1/2- to 5-lb. ) whole chicken
- 2 celery ribs, cut into 3 pieces each
- 2 carrots, cut into 3 pieces each
- 2 1/2 to 3 tsp. salt
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 1 garlic clove, pressed
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10 3/4-oz.) can cream of chicken soup
- 2 (10-oz.) cans diced tomatoes and green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Mexican-style chili powder*
- 3 cups grated sharp Cheddar cheese
- 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Green Smoothie
By KodiakDavis
Place ingredients in blender as listed
- 2 cups pineapple
- 2 cups fresh spinach
- 1/2 small avacado
Pecan Sandies
By KodiakDavis
Cookie
- 1 cup butter or margarine
- 1/3 cup granulated sugar
- 2 tsp water
- 2 tsp vanilla
- 2 cups sifted all purpose flour
- 1 cup chopped pecans or walnuts
- (using walnuts the cookie is a Wedding Cake cookie)
summer vegetable tian
By KodiakDavis
Preheat the oven to 400 degrees
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- 1 cup shredded Italian cheese
- salt & pepper to taste
baked eggplant sandwiches
By KodiakDavis
Italian-inspired eggplant dish
- 1 lb eggplant
- 5-6 oz provolone cheese, sliced thin
- 8 oz sun dried tomatoes packed in oil
- 1/2 cup fresh chopped flat leaf parsley, divided
- 3/4 cup breadcrumbs or for gluten free use 1 ½ cups almond meal (if nut free, do not use almond meal)
- 3/4 cup finely grated parmesan cheese (if using almond meal, 1 1/2 cups)
- 2-3 large eggs
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 1 1/4 cups marinara or arrabiata sauce (optional)
- Nonstick cooking oil spray or more olive oil for greasing the baking sheet
Hungarian Nut Rolls
By KodiakDavis
Pour 1/3 cup of the warm milk in a small bowl
- 1 package active dry yeast (1 Cake = 3 tsp Active Dry OR 2.25 tsp Instant)
- 1/2 cup granulated sugar
- 1 cup warm milk
- 8 tablespoons (1 stick) unsalted butter
- 1 large egg
- zest of 1 lemon
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- Walnut Paste
- 4 cups walnuts
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon or cocoa
- 2 tablespoons cognac
- 1/3 cup hot milk
- 1 whole egg, beaten
Concord Grape Pie
By KodiakDavis
Preheat oven to 425 degrees F
- 3-1/3 cups Concord grapes
- 3/4 cup white sugar
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon salt
- 3/4 (9 inch) pie shell
- 1/4 cup and 2 tablespoons quick cooking oats
- 1/4 cup and 2 tablespoons packed brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
Garlic Pesto Chicken with Tomato Cream Penne
By KodiakDavis
Cut chicken into one inch strips
- 1/2 bottle Lawrys Herb and Garlic Marinade
- 2 tablespoons Pesto
- 2 Boneless Chicken Breasts
- 8 ounces Penne Pasta 1/2 box
- 2 tablespoons Olive Oil
- 3 cloves Garlic minced
- 2 tablespoons Pesto
- 1/2 cup chicken broth
- 8 ounces Tomato Sauce
- 1 cup half-and-half
- 1 tablespoon Flour as needed
Slow Cooker Corn Chowder
By KodiakDavis
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker
- 2 large carrots chopped
- 1 large onion chopped
- 4 potatoes chopped
- 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn
- 2 16 oz cans of creamed corn
- 4 cups of water OR chicken broth
- 1 lb bacon cooked and crumbled
- 1/2 teaspoon thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 1 12 oz can of evaporated milk
- 2 tablespoons cornstarch
- 3 tablespoons of butter optional
Citrus Candied Sweet Potatoes
By KodiakDavis
Preheat oven to 350°F. If using fresh sweet potatoes, slice in 1 1/4 inch slices
- 4 medium sweet potatoes or 2 (16 ounce) cans sweet potatoes
- 1 1⁄4 cups light brown sugar, firmly packed
- 2 tablespoons cornstarch
- 3 ⁄4 cup orange juice
- 1 ⁄4 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 tablespoon orange zest, finely grated