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Recipes
Creamy Garlic Pasta
By kristentirrell
In a pot, bring the olive oil to medium-low heat
- Creamy Garlic Pasta
- 2 tsp olive oil
- 4 cloves garlic, minced
- 2 tbsp butter
- 1/4 tsp salt
- 1/2 tsp pepper
- 3 cups chicken stock
- 1/2 lb spaghetti or angel hair pasta
- 1/2 cup grated Parmesan cheese
- 1/2 cup 2% milk
- 2 tbsp chopped fresh parsley
Instant Pot Beef and Broccoli
By kristentirrell
Start by slicing the meat against the grain in thin slices
- 2 pounds of meat chuck roast, rump roast or flank steak, cut into thin strips
- 3 tablespoons olive oil or peanut oil
- 1 medium onion diced
- 1 cup beef broth
- 2 tablespoons garlic minced
- 1/2 cup soy sauce I prefer a low sodium soy sauce
- 2 tablespoons brown sugar
- 1 bag frozen broccoli or 1 pound of fresh broccoli if you prefer
- 1 teaspoon ground ginger
- 2 tablespoons starch
- Serve with white rice
Sweet Potato Casserole
By kristentirrell
Myrna
- Potatoes:
- 3 3 3 cups canned or fresh cooked sweet potatoes (4 large)
- 1 1 1 tsp cinnamon
- 1/2 1/2 1/2 cup sugar
- 2 2 2 beaten eggs
- 1 1/2 1 1/2 1/2 tsp vanilla
- 1/3 1/3 1/3 cup milk
- 1/2 1/2 1/2 cup butter, softened
- Topping:
- 1/3 1/3 1/3 cup melted butter
- 1 1 1 cup brown sugar, packed
- 1/2 1/2 1/2 cup flour
- 1 1 1 cup chopped pecans OR top with marshmallows
Chicken Noodle Soup
By kristentirrell
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
- 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
- salt, to taste
Cheesy Mashed Potatoes
By kristentirrell
Myrna
- 6 6 6 Large potatoes, peeled and quartered
- 1 8oz 1 8oz 8oz package of cream cheese, softened
- 1 1 1 cup shredded cheddar cheese
- 1/2 1/2 1/2 cup sour cream
- 1 1 1 egg
- 2 2 2 tsp onion powder
- 2 2 2 tsp salt
- 1/2 1/2 1/2 tsp pepper
Rice Krispy Treats
By kristentirrell
Myrna
- 1/4 1/4 1/4 cup butter
- 1 1 1 Package marshmallows
- 6 6 6 cups rice krispy cereal
Oven Roasted Brussels Sprouts with Bacon
By kristentirrell
Preheat oven to 400 degrees
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 bacon slices, cut into 1 inch pieces
Tequila Lime Flank Steak
By kristentirrell
1. MAKE THE MARINADE In a large bowl combine the ingredients
- 3 tablespoons olive oil
- 3 tablespoons tequila
- 2 tablespoons fresh lime juice
- 2 dashes Tabasco sauce
- 4 cloves garlic, coarsely chopped
- 1 shallot, coarsely chopped
- One 1 1/2-pound flank steak
- Salt and freshly ground pepper to taste
- 12 flour tortillas
- Pico de Gallo or salsa
- Guacamole
- Cilantro leaves, for garnish
White Chicken and Artichoke Lasagna
By kristentirrell
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Slow Cooker Spinach and Artichoke Dip
By kristentirrell
Wash, dry and chop fresh baby spinach Drain and chop artichoke hearts Add all ingredients to slow cooker Cover a
- 10 oz baby spinach
- 15 oz can quartered artichoke hearts
- 8 oz whipped cream cheese
- 1/2 cup sour cream
- 3/4 cup shredded Parmesan cheese
- 1/4 cup crumbled goat cheese
- 1/4 teaspoon red pepper flakes