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Recipes
Southwestern Mac & Cheese
By KennyB07
We have to laugh, of all the recipes we get asked for from gourmet to down home, what we get the most requests for ...
- 1 lb. cut pasta; we used rigatoni, cooked and drained
- 4 cups Mexican blend shredded cheese
- 1/4 lb. Mexican style Velveeta or American cheese, cubed
- 5 slices pepper-jack cheese
- 1 1/2 cups low fat milk
- 1 10oz. can diced tomatoes with green chilies, drained
- 2 teaspoons Chef of the Future Southwestern seasoning/rub
- 1/2 cup butter, melted
- 3 cups Doritos (your favorite flavor) crushed
- 1 cup cilantro or parsley, chopped
Chicken Enchilada Pasta
By KennyB07
Chicken enchilada pasta is a delicious and slightly spicy dish that is perfect for any night of the week
- 2 boneless skinless chicken breasts (cooked and shredded)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 (4 ounce) can diced green chilies
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 (10 ounce) cans green chili enchilada sauce
- 2/3 cups red enchilada sauce
- 2 cups shredded Colby-jack cheese
- 1 cup sour cream
- 1 (16 ounce) package penne pasta
- Toppings-
- avocado
- green onions
- tomatoes
- sour cream
Chipotle bacon BBQ sauce
By KennyB07
Instructions Add the bacon to a large saucepan and cook over medium heat until the fat is rendered and bacon cooke...
- 1 tablespoon vegetable oil
- 4 slices bacon finely chopped
- 1/2 medium onion finely chopped
- 2 cloves garlic minced or grated
- 1 chipotle pepper with sauce from a can of La Morena chipotle peppers in adobo sauce chopped * see note
- 2 tablespoons La Morena pickled jalapeno peppers chopped
- 1 - 15 ounce can tomato sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and freshly ground pepper
Mediterranean Fish Rub
By KennyB07
Mix together and keep in sealed container
- 1 tsp Minced garlic
- 1 tsp ground Marjoram leaves
- 3/4 tsp ground mustard
- 3/4 tsp basil leaves
- 3/4 tsp oregano
- 1/2 tsp café ground black pepper
Roasted Brussels Sprouts with Bacon
By KennyB07
1. Preheat oven to 350˚F and line a baking sheet with parchment paper
- 6 slices bacon
- 1 shallot
- 1 pound Brussels sprouts
- Salt and pepper to taste
Lobster Fondue- Red Lobster
By KennyB07
Combine all ingredients except red pepper and parsley in a saucepan
- 1 lb processed cheese food-cubed
- 1/2 cup milk (low fat okay)
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1 lobster tail broiled
- 1/2 cup chopped red bell pepper
- 2 Tbsp. fresh minced parsley
- 1/4 lb. crawfish tail meat broiled
Super easy Scallops
By KennyB07
1. Make sure the scallops are very dry
- olive oil
- butter
- Jumbo scallops
Parmesan-Crested Tilapia
By KennyB07
Preheat oven to 400. In a shallow dish, combine the cheese with the paprika and parsley and season with salf and p...
- 3/4 cup freshly grated Parmesan cheese
- 2 teas. paprika
- 1 tbsp. chopped flat-leaf parsley
- 4 Tilapia fillets
- 1 lemon, cut into wedges
- Extra virgin olive oil, for drizzling
- Salt and pepper
Bacon Cheese Puffs
By KennyB07
Place bacon in a large, deep skillet
- 1 pound sliced bacon
- 2 1/2 cups shredded Cheddar cheese
- 2 tablespoons prepared mustard
- 1 cup mayonnaise
- 1 pound sliced pumpernickel party bread
Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
By KennyB07
For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes
- For the couscous:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 4 tablespoons sun-dried tomatoes, drained and chopped
- 4 tablespoons kalamata olives, chopped
- 2 cups chicken stock
- 1 (10-ounce) box couscous
- Salt and pepper
- 1/2 pound feta cheese, crumbled
- For chicken:
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the sauce:
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 lemon, juiced
- 6 tablespoons julienned sun-dried tomatoes
- 4 tablespoons roughly chopped kalamata olives
- 2 tablespoons butter
- 1/4 pound feta cheese, crumbled, for garnish