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Recipes
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
By Texaschef11
Preheat the oven to 400 degrees
- * 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
- * 3 Tbs olive oil
- * 4 chipotle chiles in adobo sauce, minced
- * 3 garlic cloves, minced
- * 2 Tbs honey, plus more for drizzling
- * 1 Tbs apple cider vinegar
- * 1 1/4 tsp kosher salt, plus more to taste
- * 1 tsp ground cumin
- * 1/2 tsp ground cinnamon
- * 6 boneless, skinless chicken breasts (about 2 lbs)
- * chopped cilantro, for garnish
Toffee Sauce
By Texaschef11
In a saucier or small saucepan over medium heat, melt the butter
- 5 Tbs. unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 2 Tbs. water
- 1/8 tsp. salt
- 1/2 cup heavy cream
- 2 tsp. dark rum
Eggnog Cake
By Texaschef11
Preheat oven to 350 degrees F
- Frosting:
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/4 cups prepared eggnog
- 2 tablespoons rum
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1 box white cake mix
- 1 cup unsalted butter, softened
- 4 1/2 cups confectioners' sugar
- 2 tablespoons prepared eggnog
- 2 teaspoons rum
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
Almond Toffee
By Texaschef11
1. Place almonds in a baking pan
- * 1 1/2 cups whole raw almonds
- * 3 1/3 cups sugar
- * 1 1/2 cups (3/4 lb.) butter
- * 1/4 cup light corn syrup
- * 1/2 teaspoon salt
- * 1 tablespoon vanilla
- * 12 ounces bittersweet or semisweet chocolate, finely chopped
Creamy Baked Pumpkin Risotto
By Texaschef11
Heat oven to 400 degrees F and arrange a rack in the middle
- 5 * 5 cups low-sodium chicken or vegetable broth
- 2 * 2 cups arborio rice
- 2 * 2 cups pumpkin or butternut squash, small dice
- 1 1/2 * 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 * 1/2 medium yellow onion, minced
- 1/2 * 1/2 cup finely chopped fresh basil
- 1/4 * 1/4 cup finely grated parmesan cheese
- 2 * 2 tablespoons mascarpone cheese
- 2 * 2 tablespoons olive oil
White Chicken Chili
By Texaschef11
Remove meat from the chicken and shred into smallish pieces
- 1 rotisserie chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans chopped green chilis
- 2 chipotle chilis in adobo sauce, pureed
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 3 cans Great Northern beans, drained and rinsed
- 1/4 cup warmed, whole milk
- 2 tablespoons masa harina (corn flour) or fine cornmeal
- Salt and pepper to taste
- Sour cream, shredded Monterey Jack cheese and fresh cilantro for garnish
Jalapeno Pepper Jack Scones
By Texaschef11
Place a rack in the center of the oven and preheat to 400 degrees F
- 2 cups all-purpose flour
- 2 tablespoons cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 2 large eggs
- 1/2 cup heavy cream (plus more for brushing the tops of the scones)
- 1/4 pound pepper jack cheese, cut into small cubes
- 2 medium jalapenos, some seeds removed, diced small
- 2 teaspoons olive oil
- 1 tablespoon all-purpose flour
Banana Cake with Chocolate Glaze
By Texaschef11
Preheat oven to 325 degrees F (160 degrees C)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 3 overripe bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Christmas Whiskey Pecans
By Texaschef11
In a large, heavy saucepan, combine the sugar and evaporated milk and bring to a low boil over medium heat, stirrin...
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 teaspoon salt
- 2 tablespoons bourbon
- 3 cups pecan halves
Chicken Tamale Casserole
By Texaschef11
1. Preheat oven to 400°
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream