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Recipes
Chicken Tortila Soup
By mrstaylor
Combine all ingredients in the slow cooker, except for the garnishes
- Garnishes:
- 2-3 cups of raw chicken, cut into 1-inch pieces
- 1 can diced tomatoes with green chilies
- 1 (8-ounce) can tomato sauce
- 2 (14.5-ounce) cans chicken broth
- 1 can cheddar cheese soup
- 2 cups carrots (we used the "carrot chips" that are cut like pickles, and cut them in half)
- 1/2 bag frozen corn
- 1 large onion chopped
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/2 tablespoon chili powder
- cilantro (we just chopped up a handful)
- salt and pepper to taste
- 2 avocados cut into small bites
- shredded cheese
- tortilla chips
Simply Saucy Bacon-Wrapped Pork Loin
By mrstaylor
Preheat oven to 450ºF. Sprinkle pork with salt and pepper
- 4 pound boneless center-cut pork loin roast, (untied), fat and silver skin trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
- 8 to 9 slices bacon
- 1 cup barbecue sauce, purchased
Slow Cooker Bacon Ranch Chicken
By mrstaylor
Place chicken in greased 5-6 quart slow cooker
- 4 boneless skinless chicken breasts
- 4 tablespoon real bacon bits
- 1 teaspoon minced garlic
- 1 package ranch dressing mix
- 1 can cream of chicken soup
- 1 cup sour cream
- Egg noodles
Grilled Pork Lettuce Wraps
By mrstaylor
Prepare the pork: Mash the garlic into a paste with the flat side of a knife
- For the Pork:
- Ingredients
- 4 cloves garlic, minced
- 2 tablespoons finely chopped fresh lemongrass
- 2 shallots, finely chopped
- 1/4 cup packed light brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 1/2 pounds thin boneless pork chops
- For the Sauce and Fixings:
- 1/2 cup fresh lime juice
- 2 tablespoons fish sauce
- 3 tablespoons granulated sugar
- Kosher salt
- 1 tablespoon grated carrot
- 1 teaspoon Asian chile sauce, such as sambal oelek
- 1 clove garlic, minced
- 1 head Boston lettuce, leaves separated
- 1/2 bunch mint
- 1/2 bunch basil
- 1/2 bunch cilantro
- 1 English cucumber, thinly sliced
- 1 red jalapeno pepper, seeded and thinly sliced
- 1 cup prepared fried shallots, scallions or onions
- 1 bag Asian shrimp chips
DIY Corn Muffin Mix
By mrstaylor
Whisk together all ingredients and store in airtight container--makes enough mix for 5 dozen muffins
- 6 cups flour
- 1 cup sugar
- 4 cups cornmeal
- 1/4 cup baking powder
- 1 tablespoon salt
- 1 teaspoon cinnamon
Sticky Bun Breakfast Ring
By mrstaylor
Spray a fluted pan with non-stick spray
- 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
- 3 Tbsp. butter or margarine, melted
- 1/2 C. pancake syrup
- 1/3 C. packed brown sugar
- 1/2 tsp. cinnamon
- 1/4 C. chopped pecans, opt.
- 1/4 C. chopped almonds, opt.
Cornbread With Creme Fraiche
By mrstaylor
Preheat the oven to 350 degrees F
- 1 stick unsalted butter, plus more for the dish
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup creme fraiche
Caramel Filled Apples
By mrstaylor
Cut the top of your apple off and set aside
- Apples
- Caramen
Tricolor Pepper Steak
By mrstaylor
1. Heat 2 tsp. oil in large skillet over medium-high heat
- 4 teaspoons canola oil
- 1 ¼ pounds top round, London broil, or flank steak, thinly sliced
- 5 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
- 1 large onion, sliced into half-moons (about 3 cups)
- 4 garlic cloves, sliced
- 1 1/2 cups low-sodium beef broth
- 3/4 cup dry red wine
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoons freshly ground black pepper
- 11/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
- 3 cups cooked rice
Spicy Chicken Rigatoni
By mrstaylor
1) In a sauté pan, heat oil over medium heat
- 1/4 cup oil
- 1/2 Tbs crushed red pepper
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 Tbs chopped garlic
- 6 oz chicken, sliced
- 3/4 cup. Marinara sauce
- 1/2 cup Alfredo sauce
- 2 tsp butter
- 1/4 cup peas
- 1 lb Rigatoni pasta, cooked according to package directions
- additional 1/2 t crushed red pepper (for garnish)