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Recipes
Jalapeno Popper Grilled Cheese Sandwich
By tonym
Place the peppers on a baking sheet with the cut side facing down
- 2 jalapeno peppers, cut in half lengthwise and seeded
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 2 tablespoons cream cheese, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 1 tablespoon tortilla chips, crumbled
Beef Taco Skillet
By tonym
Directions Cook beef in 10-inch skillet until well browned, stirring to break up meat
- 1 pound ground beef
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
- 1/2 cup salsa
- 1/2 cup water
- 6 (6 inch) flour tortillas, cut into 1-inch pieces
- 1/2 cup shredded Cheddar cheese
Chicken Enchiladas
By tonym
aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medim cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Best Mac N' Cheese
By tonym
Laura Macek of Charlotte NC entered a food network contest on the best Mac and Cheese recipe and won hands down
- 1 head of garlic, roasted
- 1 teaspoon olive oil
- 1 pound Cavatappi pasta
- 1/2 pound sliced Applewood smoked bacon
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- 1/2 cup grated Parmigiano Reggiano cheese
- 8 tablespoons butter
- 1/4 cup minced shallots
- 1/2 cup flour
- 1 quart whole milk
- 6 ounces Gruyere cheese, grated
- 8 ounces extra-sharp Cheddar cheese, grated
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
Skinny Chicken Sour Cream Enchiladas
By tonym
Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g These sour cream enchiladas hit t...
- 16 oz. fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions (optional)
- 8 low carb tortillas
- 1 cup shredded pepper jack and colby cheese blend
- 1 can diced green chiles
Good Eats Meatloaf
By tonym
Recipe courtesy of Alton Brown
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Fabulous Focaccia
By tonym
2001 Television Food Network, G
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
Blue Cheese Deviled Dogs
By tonym
Doublecheck your email address and try again
- 1 Heat gas or charcoal grill.
- 2 Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
- 3 Stir together mayonnaise and sriracha sauce; spread about 1 tablespoon mayonnaise mixture on each toasted bun. Place hot dogs on buns. Top with eggs, blue cheese and onions.
Cheesy Garlic Beer Breadsticks
By tonym
In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast, baking powder, salt, olive oil, and...
- 2 cups all-purpose flour
- 1 teaspoon instant or rapid rise yeast
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup room-temperature beer
- 2 tablespoons unsalted butter, at room temperature
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- Marinara sauce, for serving
Slow Cooker Chicken Enchilada Soup
By tonym
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delici...
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn**, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips