Chef_Kate's profile page
Recipes
Light Spinach Frittata with Tomato Salsa
By Chef_Kate
To make the frittata: Preheat the oven to 350 F
- 1 T extra virgin olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 package (10 oz) frozen spinach, thawed and well drained
- 2 large eggs
- 3 egg whites
- 1/3 cup fat-free evaporated milk
- 1/2 cup shredded reduced-fat mozzarella cheese
- Salsa-
- 4 plum tomatoes, seeded and chopped
- 2 scallions, minced
- 1 clove garlic, minced
- 2 T minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Deluxe Cheeseburger Salad
By Chef_Kate
July Cooking Show Recipe
- 4 sesame seed hamburger bun tops
- 1 small red onion, divided
- 2 plum tomatoes
- ¾ lb 95% lean ground beef
- ½ cup finely diced dill pickles
- ¾ cup ketchup
- 1 tbsp yellow mustard
- 8 cups thinly sliced romaine lettuce
- 1 cup (4 oz) shredded cheddar cheese
Taco Meatballs
By Chef_Kate
Preheat the oven to 425-degrees
- 1-1/2 pound lean ground beef
- One package taco seasoning mix
- One green onion, finley diced
- Two eggs
- One clove garlic, minced (optional)
- One block sharp cheddar cheese, cut into small cubes
Strawberry-Coconut Tres Leches Trifle
By Chef_Kate
This is my April 2010 Cooking Show recipe
- 1 lb (450 g) fresh strawberries, divided
- 3 pkg (3 oz each) soft ladyfingers(about 24 total) OR POUNDCAKE
- 1 can (14 oz or 300 mL) sweetened
- condensed milk, divided
- 1 can (14 oz or 398 mL) unsweetened coconut milk, divided
- 1 container (8 oz or 250 mL) sour cream
- Ingredients
- 1 container (12 oz/1 L) frozen whipped topping,thawed, divided
- 1 pkg (3.3 oz or 102 g) vanilla instant
- pudding and pie filling
- 1 tsp (5 mL) Korintje Cinnamon
Luscious Lemon Dream Cake
By Chef_Kate
This is my March 2010 Cooking Show recipe
- 1 can lemon pie filling
- 1 white cake mix
- 1 stick butter (not margarine), melted
- Cream cheese frosting
- The Pampered Chef Lemon Sprinkles
Chipotle Chili Cornbread Bake
By Chef_Kate
This is my March 2010 Cooking Show recipe
- 1 medium green bell pepper
- 6 green onions with tops, divided
- 1 lb (450 g) 90% lean ground beef
- 1 can (16 oz or 398 mL) chili beans in
- sauce, undrained
- 1 cup (250 mL) chunky salsa
- 2 tbsp (30 mL) The Pampered Chef Chipotle Rub
- 1 pkg (8.5 oz) corn muffin mix
- 1 container (8 oz or 250 mL) sour cream
- 1 egg
- 1/2 cup (125 mL) shredded cheddar cheese
- 1 plum tomato, seeded and diced (optional)
Loaded Baked Potato Chowder
By Chef_Kate
January 2010 Cooking Show recipe
- 3 large baking potatoes (about 21/2 lbs/1.1 kg)
- 31/2 cups (875 mL) milk, divided
- 4 oz (125 g) cream cheese, softened
- 2 tbsp (30 mL) butter
- 2-3 green onions with tops (1/4 cup/50 mL sliced)
- 4 oz (125 g) sharp cheddar cheese, grated
- 11/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
Rush Hour Chicken Fajitas
By Chef_Kate
February 2010 Cooking Show recipe
- 1 large red onion (or white onion), sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 4 cloves garlic, sliced (in garlic slicer!! or pressed)
- Zest from 1 lime
- Juice from 1 lime
- 1 lb. chicken breast, or tenders
- 1 Tbs. Southwest Seasoning
- 1 Tbs. Chipotle Rub
- Tortillas
- sour cream
- salsa
- guacamole
- FRESH cilantro
Mounds Bar Brownie
By Chef_Kate
February 2010 Cooking Show recipe
- 1 box brownie mix (9 x 13” size, prepared per package directions for CAKE-LIKE brownies (using one extra egg)
- 1 can sweetened condensed milk
- 1 bag (12 oz.) milk chocolate chips
- 1/2 cup sweetened coconut (the kind you use for baking)
Roasted Green Beans with Almonds and Lemon
By Chef_Kate
Preheat the oven to 425°F
- 3/4 lb. trimmed green beans
- 1 1/2 Tbsp. olive oil
- 2 tsp. lemon juice
- 2 small shallots, peeled, halved, and thinly sliced
- 2 Tbsp. toasted slivered almonds (toast in a dry skillet over medium heat until light brown)
- 1/2 tsp. lemon zest
- Salt and pepper to taste