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Recipes
Slow Cooker Chicken Parmesan Pasta
By tcasteel2000
Season chicken with salt and pepper, to taste
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 (28-ounce) cans crushed tomatoes
- 1 onion, diced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 pound penne
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Fat Free Refried Beans
By tcasteel2000
This is my recipe for fat free refried beans
- 4 cups cooked beans (3 1/2 cups dried)
- 1 cup chopped onions (about 1/2 large onion)
- 1 tbsp minced or crushed garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tsp salt
- Pinch of cayenne pepper
- 1/2 tbsp fresh squeezed lime juice (about 1/4 lime)
Summer Berry Trifle
By tcasteel2000
1. FOR THE PASTRY CREAM: Heat 3 cups milk in medium saucepan over medium heat until just simmering
- 3 1/2 cups whole milk
- 1 cup (7 ounces) sugar
- 6 tablespoons cornstarch
- Pinch salt
- 5 large egg yolks (reserve whites for cake)
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 4 teaspoons vanilla extract
- 1 1/3 cups (5 1/3 ounces) cake flour
- 3/4 cup (5 1/4 ounces) sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 large egg
- 2 teaspoons vanilla extract
- 5 large egg whites (reserved from pastry cream)
- 1/4 teaspoon cream of tartar
- 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
- 12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
- 12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
- 1/4 cup (1 3/4 ounces) sugar
- 1/2 teaspoon cornstarch
- Pinch salt
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon plus 1/2 cup cream sherry
Zucchini Corn Chowder
By tcasteel2000
Heat a large stockpot or Dutch oven over medium heat
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 bay leaf
- 2 medium zucchini, chopped
- 1 1/2 cups corn kernels, frozen, canned or roasted
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Spicy Veggie Chili
By tcasteel2000
Preparation In a small ramekin combine garlic, red pepper flakes, oregano, paprika, cumin, salt, cayenne pepper
- 2 garlic cloves, minced
- 2 tablespoons red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper (adjust to your desired level of spiciness)
- 1/4 cup extra virgin olive oil
- 1 12-oz beer
- 1 small onion, chopped
- 1 28-oz can diced tomatoes
- 1 can tomato paste
- 1 can tomato sauce (2 cans if you like juicier chili)
- 1 1-lb bag carrot chips (or 1 lb sliced or diced carrots)
- 1 15-oz can dark red kidney beans
- 1 15-oz can light red kidney beans
- 1 15.25 oz can sweet corn (niblets)
- If you like more kick, add 3 to 4 Guerito Peppers, minced with the seeds (these are in a jar in the Mexican section of grocery store)
Piña Colada
By tcasteel2000
Directions 1. Blend ingredients together on high-speed for 30 seconds
- Garnishes:
- 2 oz. Goya Cream of Coconut
- 3 oz. white rum
- 4 oz. Goya Pineapple Juice
- 1 cup crushed ice
- 2 pineapple wedges
- 2 maraschino cherries
Roasted Tomato Soup
By tcasteel2000
Preheat oven to 400 degrees F
- 1 1/2 pounds large organic tomatoes, such as beefsteak, cut in half crosswise
- 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
- 3 garlic cloves, unpeeled
- 4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups reduced-sodium chicken or vegetable broth, divided (go for broth in cardboard containers instead of cans)
- 1/4 cup organic tomato juice
- 1 teaspoon organic tomato paste
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, chopped
- 1 dash brown sugar (optional)
- 1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed
all purpose spice rub
By tcasteel2000
Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar
- 1/3 cup coarse salt
- 1/4 cup packed light-brown sugar
- 1/4 cup paprika
- 2 tablespoons ground black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme leaves
- 1 tablespoon cayenne pepper (optional)
Honey-Chicken Salad
By tcasteel2000
Teresa Mosher, Bradenton, Florida, Southern Living Our Readers' Top-Rated Recipes, Southern Living JUNE 2006
- 4 cups chopped cooked chicken
- 3 celery ribs, diced (about 1 1/2 cups)
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans, toasted
- 1 1/2 cups mayonnaise
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped toasted pecans
chocolate superfood smoothie
By tcasteel2000
Combine all ingredients into a blender and mix until it is a smooth, even consistency
- 2 tbsp ground hempseed
- 1 tbsp ground flax seeds
- 2 tbsp yacon syrup
- 2 tbsp raw cacao powder
- 2 cups frozen or fresh fruit
- 1 tbsp honey or agave nectar
- 1 tbsp coconut oil
- 1 cup water or almond milk
- 1 tbsp raw almond butter or peanut butter (optional)
- 1 handful goji berries (optional)
- 1 tbsp maca (optional)