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Recipes
Bacon Chipotle Twice Baked Potatoes
By Texaschef11
Preheat oven to 450 degrees
- 2 large baking potatoes (about 1 1/2 pounds)
- 1/2 cup plus 2 tablespoons buttermilk
- 3 ounces (about 3/4 cup) shredded sharp white cheddar cheese, divided
- 1/4 cup thinly sliced scallions
- 1 tablespoon finely chopped chipotle chile in adobo sauce
- 3 slices bacon, cooked and crumbled
- salt and fresh ground black pepper
White Sangria
By Texaschef11
1. Add orange and lemon slices and sugar to a large pitcher; mash gently with a wooden spoon until the sugar dissol...
- 2 large oranges, 1 cut into 1/4-inch-thick slices, the other 1 juiced
- 1 large lemon, cut into 1/4-inch-thick slices
- 1/4 cup granulated sugar
- 2 tablespoons Grand Marnier (or other orange-flavored liquor, i.e. Triple Sec or Cointreau)
- 1 (750-mL) bottle white wine (Pinot Grigio or Chardonnay, preferably), chilled
- 6 to 8 ice cubes
Pear Mimosas
By Texaschef11
For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear ...
- * 2 bottles Champagne (or ginger ale), chilled
- * 4 cups pear nectar
- * 1 lime, cut into 8 wedges
Lime Cheesecake with Blackberry Sauce
By Texaschef11
To make the cheesecake, preheat the oven to 325 ˚F
- For the crust:
- 2 cups graham cracker crumbs
- 6 tbsp. sugar
- 6 tbsp. unsalted butter, melted
- For the cheesecake:
- 3 (8 oz.) packages cream cheese
- 1 cup sugar
- 3 large eggs
- Juice of 2 limes
- Zest of 2 limes
- For the blackberry sauce:
- 6 oz. blackberries, rinsed and drained
- 2 tbsp. sugar
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. cold water
Chili Lime Chex Mix
By Texaschef11
1. In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels and corn chips
- 8 cups Corn Chex® cereal
- 1 cup corn nuts
- 1 cup bite-size cheese crackers
- 1 cup mini pretzel twists
- 1 cup corn chips
- 6 tablespoons butter
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
Cream Filled Cupcakes
By Texaschef11
1 Heat oven to 350 degrees
- Filling and Swirl:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1- 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1- 1/2 cups sugar
- 3 large eggs
- 4 tablespoons unsalted butter, softened
- 1- 1/2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- Glaze:
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1 cup semisweet chocolate chips
Walnut and Rosemary Oven Fried Chicken
By Texaschef11
1. Preheat oven to 425°
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
Tart Basil Jelly
By Texaschef11
Bring first 5 ingredients to a boil in a large saucepan
- 6 1/4 * 6 1/4 cups sugar
- 2 * 2 cups water
- 1 * 1 cup white vinegar
- 1 * 1 cup loosely packed fresh basil leaves
- 6 * 6 drops green liquid food coloring
- 2 * 2 (3-ounce) packages liquid fruit pectin
Mini Custards with Limoncello Spiked Raspberry Sauce
By Texaschef11
**I actually prefer using frozen raspberries to fresh for the sauce because it comes much thicker and clings delici...
- Custard:
- 4 large eggs
- 3/4 cups sugar
- 2 tablespoons all-purpose flour
- pinch salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon lemon zest (preferably Meyer lemon)
- 1 3/4 cups skim milk
- Sauce:
- 1 cup frozen raspberries (unthawed)**
- 3 tablespoons water
- 1 tablespoon limoncello
- 2 1/2 tablespoons sugar, or to taste
- Garnishes:
- fresh raspberries
- lemon zest, optional
- 1-2 tablespoons chopped pistachios
White Chocolate and Cranberry Creme Brulee
By Texaschef11
1. Combine 1/2 cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 m...
- Garnish: Sugared Cranberries and Mint:
- # 2 cups whipping cream
- # 4 ounces white chocolate
- # 1 teaspoon vanilla extract
- # 5 egg yolks
- # 1/2 cup sugar, divided
- # 1/2 (15-oz.) can whole-berry cranberry sauce
- # Ice cubes
- 1/4 * 1/4 cup corn syrup
- 1/4 * 1/4 cup dried cranberries
- 1 * 1 bunch fresh mint sprigs
- 1/4 * 1/4 cup sugar
- Preparation
- 1 . Using a clean paintbrush, gently brush 1/4 cup corn syrup onto the top side of dried cranberries and mint sprigs.
- 2 . Sprinkle sugar over cranberries and mint. Let stand 5 minutes; sprinkle remaining sugar over cranberries and mint, gently shaking off excess.