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Recipes
Cantaloupe Granita
By dcarriger56
Low effort, high reward. An easy summertime treat, easy and doesn't require any special equipment
- 2 c chopped cantaloupe, about 1/2 melon
- 1/4 c sugar, or to taste
- 1/2 T fresh lemon juice, or to taste
- 1 c ice cubes
Mexican Rice Casserole
By dcarriger56
Super easy and super good
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Rice with sweet peppers and muchrooms
By dcarriger56
large frying pan heat oil add peppers and mushrooms three minutes then add rice until lightly brown add broth and w
- 2 cups fresh sweet peppers chopped
- 4 cups mushrooms sliced
- 3 cups rice 1/4 cup oil
- salt and pepper to taste
- 2 cups chicken broth
- 4 cups water
Old-Fashioned Chicken & Dumplings
By dcarriger56
Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated
- 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 2/3 cup all-purpose flour
- 2 tablespoons canola oil, divided
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1 1/2 cups frozen peas, thawed
- 1 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat buttermilk, (see Tip)
Bacon-Chile Rellenos
By dcarriger56
1. Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to m...
- 4 jalapeño chiles (about 3 inches long)
- 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
- 8 slices packaged precooked bacon (from 2.2-oz package), halved
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup Old El Paso® Thick 'n Chunky salsa, if desired
Spicy Sausage Pasta
By dcarriger56
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking
- 1 tbsp olive oil
- 1 lb smoked sausage
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 8 oz penne pasta
- 1/2 teaspoon salt and pepper, each
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Fresh Lime Margaritas
By dcarriger56
This basic margarita recipe is easy to modify to your tastes
- 4 lime wedges
- 1 tablespoon kosher salt
- 1/2 cup gold tequila
- 1/4 cup of Triple Sec
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 2 tablespoons of superfine sigar
- 1-1/3 cups of crushed ice
Olive Nut Spread
By dcarriger56
mix cream cheese and mayonnaise , pecans and olives together add pepper
- 6 ounces of soften cream cheese
- 1/2 cup mayonnaise
- 1/2 cup chopped pecans
- 1 cup sliced green olives stuffed
- dash of pepper
Magic Cookie Bars
By dcarriger56
Instructions HEAT oven to 350°F
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Garden Harvest Cake
By dcarriger56
Zucchini, carrot and apples add moisture and flavor, eliminating the need for excess butter and oil
- 4.5 ounces all-purpose flour (1 cup)
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grated peeled Granny Smith apple (about 1 medium)
- 1/2 cup grated carrot (about 1 medium)
- 1/2 cup shredded zucchini
- 1/4 cup chopped walnuts, toasted
- 1/4 cup canola oil
- 1/4 cup nonfat buttermilk
- 2 large eggs
- Cooking spray