KSmitherman's profile page
Recipes
Southwestern Soup
By KSmitherman
Makes 8 hearty cup-size servings If you're not using cooked rice, start making rice before you begin the soup
- 1 lb (16 oz) chicken breasts, chopped into bite-size pieces
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and chopped (optional; leave in seeds for more heat)
- 1 green pepper, chopped
- 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less)
- 1 T cumin
- 1 T olive oil
- 1 14-oz can chopped tomatoes (preferably low-sodium)
- 2 avocados, chopped
- 1 quart chicken stock (preferably reduced-sodium)
- 1/4 c cilantro, torn
- 2 limes, juiced
- 1 14-oz can pinto or black beans, drained and rinsed
- 2 c cooked brown rice
Pork Roast with Dr. Pepper
By KSmitherman
Preparation Instructions Preheat oven to 300 degrees
- 1 whole Large Onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Lemon Glazed Gingerbread | Tammy's Recipes
By KSmitherman
Instructions: 1. To make the gingerbread, begin by sifting together the dry ingredients
Red Enchilada Sauce
By KSmitherman
Heat oil in a small saucepan over medium-high heat
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose or gluten-free flour
- 4 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock
Pineapple Pie
By KSmitherman
Keep Refrigerated
- Filling:
- 1/2 cup brown sugar
- 2 cups flour
- 2 sticks softened margarine
- 1 cup pecans, chopped
- Mix together these ingredients and pat down in a 13x9 inch pan.
- Cook at 400 for 15 minutes. Let cool and then break up into pieces. Reserve 1/2 cup of this to sprinkle on top later.
- 1 ( 8 oz.) Cool Whip
- 1 medium size can crushed pineapple
- 2 lemons, juiced
- 1 cup coconut
- 1 can eagle brand milk
- Mix filling ingredients and chill for 30 minutes.
- Pour over crust and sprinkle reserved crumbs on top.
Basil Vinaigrette
By KSmitherman
Combine all ingredients in small bowl; stir until blended
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh basil
- 1 small clove garlic, minced
- 1 teaspoon minced fresh chives
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Tacos (Crock Pot)
By KSmitherman
Cook in crock pot 8-10 hours on low
- 1 package boneless skinless chicken breasts
- 1 (16 oz) jar of salsa
- 1 pkg taco seasoning
Grilled Bruchetta Chicken
By KSmitherman
Heat Grill to Medium Heat
- 4 small boneless chicken breast
- 1/4 cup Kraft Sun- Dried Tomatoes Dressing, divided
- 1 tomato, finely chopped
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup chopped fresh basil
White and Wild Rice Pilaf
By KSmitherman
Heat oil in large nonstick skillet over medium heat
- 1 tbs. olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1/2 cup uncooked wild rice
- 1 cup uncooked white rice
- 2 tbs. chopped fresh parsley
Mother's Ham Casserole
By KSmitherman
Directions In a saucepan, bring the potatoes, carrot, celery and water to a boil
- 2 cups peeled, cubed potatoes
- 1 large carrot, sliced
- 2 celery ribs, chopped
- 3 cups water
- 2 cups cubed fully cooked ham
- 2 tablespoons chopped green pepper
- 2 teaspoons finely chopped onion
- 7 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 1/2 cup soft bread crumbs