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BLACK BEAN TOMATILLO AND CORN SOUP

BLACK BEAN TOMATILLO AND CORN SOUP

By

Roast the poblano pepper under the broiler until the skin is blackened all over, turning the pepper as needed

  • 1 poblano chili pepper (also called pasilla peppers)
  • 1 tablespoon olive oil
  • 1 1/4 cups chopped white onion
  • 3/4 cup quartered, husked tomatillos
  • 1 2/3 cup corn kernels (2 medium ears of corn)
  • 1 15-ounce can black beans, including the liquid
  • 1/4 cup tomato puree
  • 1 large tomato, chopped
  • 1 2/3 cup vegetable broth
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • TOPPING
  • Limes
  • 2 avocados, sliced (1/2 avocado per bowl)
  • Cilantro
  • 1/4 cup sour cream
  • 1/8 teaspoon ground chipotle pepper
4.6/5 (12 Votes)

Tin Foil Red Potatoes and Onions

Tin Foil Red Potatoes and Onions

By

My uncle uses a tin foil pouch and fills it with potatoes, onions, and adobo seasoning

  • 4 red potatoes
  • 1 medium white onion
  • 2 tablespoons olive oil (or enough to evenly coat all onions and potatoes)
  • all purpose Greek seasoning (I found it at walmart...rosemary, oregano, and thyme work well too)
  • 3 sheets aluminum foil
  • cookie baking sheet
4.6/5 (12 Votes)

White Bean Soup with Ham

White Bean Soup with Ham

By

Sort and wash navy beans and place in large pot

  • 1-1/2 cups dried navy beans
  • 3 slices bacon, diced
  • 1 large red pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 carrots, diced
  • 1 teaspoon dried onion flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse ground black pepper
  • Dash red pepper flakes
  • 6 cups chicken stock
  • 1 large ham bone or 2 smoked pork hocks
  • 2 sprigs fresh rosemary
  • small bunch fresh thyme
  • 1 bay leaf
  • 1/2 cup fresh parsley, chopped
4.5/5 (13 Votes)

Hearty Split Pea Soup from Taste of Home

Hearty Split Pea Soup from Taste of Home

By

For a different spin on traditional split pea soup, try this recipe

  • 1 package (16 ounces) dried split peas
  • 8 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • 2 cups cubed cooked corned beef or ham
  • 1/2 cup chopped celery
  • 5 teaspoons chicken bouillon granules
  • 1 teaspoon dried marjoram
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 to 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, optional
4.6/5 (14 Votes)

Broccoli Cornbread Muffins

Broccoli Cornbread Muffins

By

This Southern-style cornbread is easy to prepare thanks to a few store-bought ingredients like frozen broccoli and ...

  • 1 (8 1/2-ounce) package corn muffin mix
  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 small onion, chopped
  • 2 large eggs
  • 1/2 cup butter or margarine, melted
4.7/5 (9 Votes)

Lentil and Ham Soup

Lentil and Ham Soup

By

I used chicken broth in place of the water, for a richer flavor, but that is up to you

  • 6 tablespoons unsalted butter
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 turnips, peeled and cut into 1-inch cubes
  • 1 red onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes
  • 2 (15 .5-ounce) cans lentils (do not drain)
  • 1/2 baguette, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh parsley
  • Kosher salt and freshly ground pepper
4.4/5 (9 Votes)

McCormick Herbed Chicken and Tomatoes

McCormick Herbed Chicken and Tomatoes

By

Cook pasta as directed on package

  • 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
  • 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
  • 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
  • 3 tablespoons flour, divided
  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts
  • 2 to 3 tablespoons vegetable oil, divided
  • 1 small onion, finely chopped
  • 1 can (14 1/2 ounces) petite diced tomatoes, drained
  • 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
  • 2 tablespoons fat free half-and-half
4.4/5 (12 Votes)

Chinese Spicy Chicken Chef Blog

Chinese Spicy Chicken Chef Blog

By

Rice wine and rice wine vinegar is not the same thing

  • 1 lb boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1/2 cup cornstarch (for dusting)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine (or any white wine)
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon garlic (minced)
  • 2 teaspoons ginger (minced)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 dry cup roasted peanuts
  • 4 green onions (sliced)
  • Oil (for frying)
4.3/5 (10 Votes)

Shrimp and Poblano Chili

Shrimp and Poblano Chili

By

Sauté diced chile peppers in 1 Tbsp

  • 2 poblano chile peppers, diced
  • 1 tablespoon olive oil
  • 4 (16-oz.) cans navy beans, undrained
  • 4 cups frozen whole kernel corn
  • 1 cup chicken broth
  • 2 tablespoons Chili Seasoning Mix
  • 2 pounds peeled, medium-size raw shrimp
4.6/5 (5 Votes)

Chicken and Brisket Brunswick Stew

Chicken and Brisket Brunswick Stew

By

Sauté onions and garlic in hot oil in a 7

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons jarred beef soup base
  • 2 pounds skinned and boned chicken breasts
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn
  • 1 (10-oz.) package frozen cream-style corn, thawed
  • 1 (9-oz.) package frozen baby lima beans
  • 1 (12-oz.) bottle chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued beef brisket (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)
4.3/5 (16 Votes)