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Shrimp and Wild Rice Casserole

Shrimp and Wild Rice Casserole

By

Paula Deen recipe

  • 2 lbs. medium shrimp (peeled and deveined)
  • 1 large bell pepper, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 cans cream of mushroom soup
  • 2 cups grated cheddar cheese
  • 1 box of wild rice, cooked or brown rice
0/5 (0 Votes)

Loaded Turkey Santa Fe Baked Potato Skins

Loaded Turkey Santa Fe Baked Potato Skins

By

Skinny potato skins loaded with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't...

  • For the filling:
  • 7 medium (32 oz) russet potatoes, washed and dried*
  • 1/2 lb 99% lean ground turkey
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño)
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 2 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste
  • For the topping:
  • 14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
  • nonstick spray (Smart Balance)
  • 1/4 cup chopped scallions
  • reduced fat sour cream or fat free Greek yogurt (optional, extra pts)
4.3/5 (9 Votes)

Rotisserie Chicken at Home

Rotisserie Chicken at Home

By

I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe bo...

  • 1 broiler/fryer chicken (3.5-4 lbs)
  • 2 Tbsp Paprika
  • 1/2 tsp. cayenne pepper (optional!)
  • 1 1/2 tsp onion powder
  • 2 Tbsp garlic powder or 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
5/5 (3 Votes)

Simple Turkey Chili

Simple Turkey Chili

By

"This is a very simple and hearty chili with plenty of flavor

  • 1 1/2 teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 (28 ounce) can canned crushed tomatoes
  • 1 (16 ounce) can canned pinto beans- drained, rinsed, and mashed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
0/5 (0 Votes)

Cranberry Nut Bread I

Cranberry Nut Bread I

By

So good. Both tangy and sweet Serves 10-12 I would make 2 and freeze one

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped cranberries
  • 1/2 cup chopped nuts
  • 1 tablespoon orange zest
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup orange juice
0/5 (0 Votes)

Ginger Salad Dressing

Ginger Salad Dressing

By

Instructions Throw everything in a high speed blender and blend until smooth

  • 4 carrots
  • 1/2 white onion
  • 1/4 cup chopped ginger or a little more if you really like ginger like me
  • 2 tablespoons white miso paste
  • 1/4 cup rice wine vinegar
  • 2 tablespoons raw honey or coconut palm sugar
  • 3 tablespoons dark toasted sesame oil
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
4.5/5 (13 Votes)

Cheddar Cheese Bread

Cheddar Cheese Bread

By

This is for a bread machine

  • 1 C water or milk
  • 1 T butter
  • 2/3 C shredded or grated cheddar cheese
  • 1 T sugar
  • 3/4 t salt
  • 3 C bread flour
  • 1 1/2 t yeast
0/5 (0 Votes)

Old Fashioned Fudge

Old Fashioned Fudge

By

This is the fudge my mother made when I was growing up

  • Old-Fashioned Chocolate Fudge
  • Perfect gift for your Valentine love
  • ?
  • 2 2 2 cups white sugar
  • 1/2 1/2 1/2 cup cocoa
  • 1 1 1 cup milk
  • 4 4 4 tablespoons butter
  • 1 1 1 teaspoon vanilla extract
  • Directions
  • 8x8 9x9 8x8 or 9x9 square baking pan. Set aside.
  • to to cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Remove from heat. Add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under/over beat.
  • Pour into prepared pan and let cool. Cut into squares.
4.7/5 (16 Votes)

Pork & Pinto Bean Nachos

Pork & Pinto Bean Nachos

By

A step up from everyday nachos, this Pork & Pinto Bean version definitely raises the nacho bar

  • REMAINING INGREDIENTS:
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons water
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 4 applewood-smoked bacon slices, cooked and crumbled
  • 1 1/2 cups plum tomato, diced
  • 1 cup avocado, diced
  • 1/2 cup jicama, chopped
  • 1/3 cup onion, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 6 ounces sturdy tortilla chips (8 cups)
  • 1 1/4 cups (5-ounces) reduced-fat Colby and Monterey Jack cheese blend, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, thinly sliced
4.4/5 (19 Votes)

Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet

By

This is so good and filling

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-1/2 cups quartered lengthwise, sliced zucchini
  • 1/2 cup diced green bell pepper
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 3/4 cup water
  • 1 cup instant white rice or brown (my preference)
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
0/5 (0 Votes)