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Recipes
Chicken Cheddar Chowder
By gina62_cooks
Cook bacon in Dutch oven over medium-high heat til crisp; remove from pan
- 2 bacon slices, uncooked, chopped
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup chopped onion
- 1 cup diced bell pepper
- 2 garlic cloves, minced
- 4 1/2 cups chicken broth
- 1 3/4 cups peeled, diced red potatoes
- 2 1/4 cups fresh or frozen corn
- 1/2 cup AP flour
- 2 cups milk
- 3/4 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Broccoli Cheese Soup
By gina62_cooks
Preheat the oven to 375. Drizzle half the broccoli with the olive oil and sprinkle with salt and pepper
- 2 heads broccoli, cut into 1-inch florets
- Olive oil, for drizzling
- Salt and freshly ground pepper
- 1/2 stick unsalted butter
- 1/2 large onion, diced
- 2/3 cup AP flour
- 2 cups whole milk
- 1 cup half-and-half
- Pinch nutmeg
- 1 1/2 cups grated cheese (sharp or mild cheddar, jack or any combination)
- 1/2 cup chicken broth, if needed
Steamy Chicken
By gina62_cooks
Heat oven to 375. BROTH: Combine first 9 ingredients in blender and process til smooth
- BROTH
- 1 cup chopped fresh cilantro
- 1 cup chopped plum tomatoes
- 2 tbsp chopped red onion
- 1/2 cup chicken broth
- 2 garlic coves
- 1 jalapeno pepper, seeded and chopped
- Dash of curry powder
- Dash of cumin
- Dash of chili powder
- CHICKEN & VEGETABLES
- 3/4 tsp salt, divided
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp saffron threads
- 1/4 tsp ground ginger
- 4 skinned, boned chicken breasts
- 1 1/2 tsp olive oil
- 7 cups cubed squash
- 1 1/3 cups chopped red bell pepper
- 1/8 tsp black pepper
- 18 cherry tomatoes
- 8 red potatoes, halved
Chicken Wings- Pat Neely
By gina62_cooks
SEASONING: Mix the dry rub, salt and cayenne together in a small bowl
- SEASONING:
- 2 tsp Neely's Dry Rub
- 2 tsp kosher salt
- 1/4 tsp cayenne pepper
- Peanut oil, for frying
- 3 lbs chicken wings, washed and dried
- 1 to 2 TBSP lemon-pepper seasoning
- 4 TBSP butter
- 1 clove minced garlic
- 1/2 cup hot sauce (Texas Pete's)
- 2 TBSP brown sugar
- 1 TBSP apple cider vinegar
- 1/4 tsp Worcestershire sauce
Mexixan Rice Casserole
By gina62_cooks
Heat oven to 350. Heat the oil in a large oven-proof skillet and add the garlic and onions
- 2 TBSP vegetable oil
- 3 garlic cloves, minced
- 1/2 large onion, chopped
- 4 cups long grain rice
- Two 14.5-oz cans whole tomatoes
- One 10-oz can Rotel
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp cayenne
- 1/4 tsp turmeric
- 6 to 8 cups chicken broth
- 1 1/2 cups grated cheddar
Chicken and Andouille Gumbo
By gina62_cooks
Make a roux using flour and oil
- 1 cup AP flour
- 1 cup vegetable oil
- 1 bunch scallions, separate green and white parts and chop each
- 3 lbs onions, chopped
- 1/2 package celery, chopped
- 1 tsp minced garlic
- 4 to 5 large cartons chicken stock, not broth
- 5 lbs boneless, skinless chicken breasts
- 1 link andouille sausage
- 5 links smoked sausage
- Salt
- Pepper
- Cayenne
- Liquid smoke
- 1/2 bunch parsley, chopped
Mexican Dip
By gina62_cooks
Beat cream cheese til smooth
- 1 (8oz) package cream cheese, softened
- 1 jar black bean and corn salsa
- 1 can Bush's chili beans
- Mexican cheese mix
- Green onions
Cherry Pecan Oatmeal Cookies
By gina62_cooks
Heat oven to 350. Line a cookie sheet with parchment
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, at room temp
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chopped pecans, toasted
- 1 1/3 cups dried cherries
Chocolate gooey butter cookies
By gina62_cooks
Preheat oven to 350 degrees F
- 1 (8 oz) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 (18 ounce) box moist chocolate cake mix
- Confectioners' sugar, for dusting
Salsa
By gina62_cooks
Place all ingredients in a blender
- 1 (28-oz) can whole tomatoes
- 3 to 6 slices jalapenos
- 1/8 small sweet onion
- 2 tsp chopped fresh cilantro
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt