KDCooks' profile page
Recipes
Crock Pot Chicken Enchilada Soup
By KDCooks
In a skillet, heat the olive oil over medium heat, and saute' chicken until just cooked through
- 1 TB olive oil
- 2 chicken breasts, cut into small chunks
- 1 medium onion, diced
- 1/2 - 1 tsp jalapeno pepper, diced (depending how spicy you like it)
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1/2 TB chicken soup base or 1/2 boullion cube
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/8 teaspoon black pepper
- Dash of cayenne pepper, to taste
- 1 (8 oz). can tomato sauce
- 1 (10 oz.) can enchilada sauce
- 4-6 oz. Velveeta, cubed
- 1/4 cup mexican cheese blend,shredded
- 1 1/2 cups frozen corn
- Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips, avocado
Pecan-Crusted Chicken Cutlets (Cooks Country)
By KDCooks
1. Adjust oven rack to middle position and heat oven to 250 degrees
- 3 garlic cloves, minced
- 1 cup Vegetable oil
- 1 tablespoon dark brown sugar
- 2 slices hearty white sandwich bread , torn in half
- 2 cups pecans
- 2 teaspoons dried tarragon
- 2 large eggs
- 1/8 teaspoon ground cinnamon
- 4 teaspoons cornstarch
- 4 teaspoons Dijon mustard
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally
Herbed Pork Tenderloin
By KDCooks
Brush top and sides of pork with mustard
- •1 3-pound pork tenderloin
- •Dijon mustard
- •3 cloves garlic, minced or crushed
- •½ teaspoon dried thyme
- •½ teaspoon rosemary leaves
Sunny's Quick Chilled Carrot Soup
By KDCooks
For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon ...
- One 16-ounce bag frozen sliced carrots, thawed slightly
- 1 to 2 cups chicken stock
- 1/2 cup creme fraiche
- 1/2 cup frozen pearl onions, thawed slightly
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon hot Hungarian paprika
- Pinch of nutmeg
- Kosher salt
Spanakopita Bites
By KDCooks
Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 3 green onions, chopped
- 10 ounces frozen chopped spinach. thawed and squeezed dry
- 4 to 6 ounces domestic feta cheese, crumbled
- 1 cup cottage cheese
- 1 egg
- Salt and pepper to taste
- 1 pound phyllo, thawed or package of phyllo cups
- 8 tablespoons butter (1 stick), melted
- 2 tablespoons vegetable oil
Blue Cheese-Shallot Butter (Emeril Lagasse)
By KDCooks
Try on Grilled Steaks!
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped shallots
- 2 tablespoons crumbled creamy blue cheese, such as Maytag Blue
- 2 teaspoons chopped fresh parsley
Hashbrown Casserole
By KDCooks
Cook hash browns, onions, and season to taste in a skillet
- 1 bag frozen shredded hash browns
- 1/2 C. (or so) onion, chopped fine
- Jane’s crazy mixed-up salt, to taste
- 1 1/2 – 2 C. Colby cheese, shredded or velvetta cubed
- 1 can cream of chicken soup
- (4-ounce) light sour cream (such as Daisy)
- Cooking spray
- 2 cups cornflakes, coarsely crushed
Blue Cheese Butter (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson) *Spread on baguette/broil for tasty app ...
- 1 LB soft butter
- 2 TB Dijon mustard
- 2 TB thyme leaves (fresh)
- pinch of salt
- 1/2 lb blue cheese
- 1 french baguette (for appetizer)
Chili Lime Sweet Corn Salad
By KDCooks
Delicious Light Summer Salad!
- 6 ears of corn, husk and silk removed
- 2 TB butter
- 2 TB fresh squeezed lime juice
- 1/2 tsp chili powder
- 1 TB chopped cilantro
- 1/2 cup crumbled feta
- 1/4 tsp salt
Hot Artichoke Cheese Dip (Cooking Light)
By KDCooks
From "Cooking Light" 2008
- 2 garlic cloves
- 1 green onion, cut into pieces
- 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 12 ounces frozen artichoke hearts, thawed and drained
- Cooking spray
- 24 (1/2-ounce) slices baguette, toasted