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Recipes
Pasta with Pumpkin Cream Sauce
By Texaschef11
Bring a large pot of to a boil over medium-high heat
- Fettucine Noodles, or pasta of your choice
- 1 medium vidalia onion, minced
- 3 medium cloves garlic
- 2 sprigs sage leaves, finely chopped
- 1 tablespoon olive oil
- 3/4 cup canned unsweetened pumpkin puree
- 3/4 cup low-sodium chicken broth
- 1/2 cup fat free half & half
- Kosher salt
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Baked Smokin' Mac & Cheese
By Texaschef11
1. Preheat oven to 350°
- 1 pound uncooked cellentani (corkscrew) pasta
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups fat-free milk
- 1 (12-oz.) can fat-free evaporated milk
- 1 cup (4 oz.) shredded smoked Gouda cheese
- 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
- 3 ounces fat-free cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper, divided
- 1 (8-oz.) package chopped smoked ham
- Vegetable cooking spray
- 1 1/4 cups cornflakes cereal, crushed
- 1 tablespoon butter, melted
Jalapeno Cheddar Burger with Fresh Avocado-Salsa Aioli on a Grilled Tortilla
By Texaschef11
Directions: Preheat a gas grill to medium-high heat
- Fresh Avocado-Salsa Aioli:
- 1 ripe Hass avocado, halved, pitted, and peeled
- 1/4 c. good quality prepared salsa
- 1 seeded jalapeno pepper, finely minced
- 1 clove garlic
- 2 tsp. fresh lemon juice
- 2 Tbsp. olive oil
- 1/2 tsp sea salt
- Patties:
- 2 pounds ground chuck
- 1/4 c. canned enchilada sauce
- 1 c. Cape Cod Jalapeno & Aged Cheddar chips, finely crushed
- 1-1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Vegetable Oil for brushing on the grill
- 2 c. aged shredded cheddar cheese
- 1/3 c. melted butter
- 12 (8") flour tortillas
- 6 slices ripe Heirloom or Beefsteak tomato (about 1/8" thick each)
- 1/2 c. sour cream
- 1-1/2 c. shredded lettuce
Creme Brulee Cheesecake Bars
By Texaschef11
1 Heat oven to 350°F
- 1 1
- pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1 1
- box (4-serving size) French vanilla instant pudding and pie filling mix
- 2 2
- tablespoons packed brown sugar
- 1/2 1/2
- cup butter or margarine, melted
- 2 1/2 2 1/2
- teaspoons vanilla
- 2 2
- eggs plus 3 egg yolks
- 2 2
- packages (8 oz each) cream cheese, softened
- 1/2 1/2
- cup sour cream
- 1/2 1/2
- cup sugar
- 2/3 2/3
- cup toffee bits, finely crushed
Shrimp Quesadilla
By Texaschef11
1 If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted
- 1/4 pound of medium-small shrimp, peeled and deveined
- 2 Tbsp of lime or lemon juice
- 1/4 jalapeno or serrano chile, finely minced and/or dash of chile powder
- 1 Tbsp chopped green onion
- 1 Tbsp chopped fresh cilantro, plus more for garnish
- Salt and pepper
- 2 medium-sized flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1/4 avocado, sliced
- Dollop of sour cream or crema fresca
Margarita Shrimp Salad
By Texaschef11
Tip: To juice a lime: A lime at room temperature gives the most juice (11/2-2 tablespoons)
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1/4 cup tequila
- 2 teaspoons freshly grated orange zest
- 1 teaspoon freshly grated lime zest
- 1/2 teaspoon salt
- 1/4 cup thinly slivered red onion
- Creamy Lime-Chile Dressing
- 4 cups torn romaine lettuce
- 2 medium endives, cored and torn into pieces (2 cups)
- 1 orange, peeled and cut into segments
- 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
- 1 tablespoon lime juice (see Tip)
- 1 tablespoon extra-virgin olive oil
- Lime wedges
Dr. Pepper Chocolate Sheet Cake
By Texaschef11
1. Preheat oven to 350° F and grease or spray with cooking spray a 13x9x2" baking pan
- 1 1/2 cup Dr. Pepper soda
- 1/2 cup vegetable or canola oil
- 1 stick salted butter (8 tablespoons)
- 4 tablespoons cocoa powder (again, I used Hershey's Special Dark cocoa powder)
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup buttermilk
Zesty Crabballeros with Mango-Chipotle Sour Cream Dipping Sauce
By Texaschef11
Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juic...
- * For Crabcakes:
- 1 * 1 lb. Lump Crab Meat, picked over
- 1 * 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
- 2 * 2 T. Poblano Chile, stemmed, seeded, finely chopped
- 2 * 2 T. Green Onions, chopped
- 1 * 1 T. Cilantro, chopped
- 1/4 * 1/4 C. Mayonnaise
- 2 * 2 T. Bottled Salsa
- * Juice of Half of a Lime
- 1 * 1 Egg, slightly beaten
- * Dash of Tabasco Sauce
- 3 * 3 T. Butter or margarine (not spread-type)
- 3 * 3 T. Canola Oil
- *
- * Mango-Chipotle Sour Cream Dipping Sauce
- 1 * 1 Chipotle Chile, canned in adobo sauce
- 1 * 1 t. of the Adobo Sauce
- 1 * 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
- 1 * 1 t. Honey
- 3/4 * 3/4 C. Sour Cream
- * Juice of Half a Lime
- 1 * 1 T. Cilantro, chopped
Dr Pepper Roasted Turkey
By Texaschef11
Rinse turkey or chicken in cold water, pat dry
- 1 (6 to 8 pound) turkey or chicken
- 1/2 cup butter or margarine
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup parsley, chopped
- 6 cups bread cubes, 1/2 inch size
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1 egg, slightly beaten
- 1/2 cup Dr. Pepper, plus
- 10 ounces Dr. Pepper for basting
Strawberry Salsa
By Texaschef11
Combine chilies, strawberries, onion, cilantro, lime juice, salt and sugar in a medium bowl
- 2 fresh jalapeño chilies, finely chopped
- 2 cups finely chopped strawberries
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1/2 teaspoon salt
- 1 teaspoon sugar