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Recipes
Chicken Fajita Soup
By beandip
In a shallow bowl combine the chicken strips with the juice of 1 lime, coriander, cumin, salt and pepper
- 1 pound thin chicken cutlets, cut into thin strips
- Juice of 2 limes, divided
- 1 tablespoon coriander
- 1 tablespoon cumin
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 large or 4 medium bell peppers, seeds removed and sliced
- 1 to 2 large red onions, sliced
- 3 large cloves garlic, grated or finely chopped
- 6 sprigs of thyme, leaves removed from stems
- 1 cup Mexican beer, or an additional cup chicken stock
- 1 15-ounce can stewed tomatoes
- 1 quart chicken stock
- Hot sauce to taste
- 6 flour tortillas (6- to 8-inches in diameter)
- 2 handfuls cilantro leaves, roughly chopped
- 1 ripe avocado, diced (optional)
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 cup sour cream (optional)
mexican pizza
By beandip
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 pound ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (16 ounce) can refried beans
- 4 (10 inch) flour tortillas
- 1/2 cup salsa
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, chopped
- 2 roma (plum) tomatoes, diced
- 1/4 cup finely chopped jalapeno peppers
- 1/4 cup sour cream (optional)
easy homemade pizza sauce
By beandip
Place all ingredients in a food processor and process until smooth, about 30 seconds
- 1 (28 oz) can whole peeled tomatoes, drained and liquid discarded
- 1 Tbsp extra-virgin olive oil
- 1 tsp red wine vinegar
- 2 medium garlic cloves , minced
- 1 tsp salt
- 1 tsp dried oregano
- 1/4 tsp ground black pepper
honey lime enchiladas
By beandip
Mix together the chicken, lime juice, honey, paprika, and garlic powder
- 3 small boneless, skinless chicken breasts cooked and shredded
- 5 tablespoons lime juice (we used juice from a lime and a half)
- 5 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 6-8 flour tortillas
- mexican blend cheese
- cheddar cheese
- 1 can green enchilada sauce
banana parfait dessert
By beandip
Process: 1. Whip up sugarless vanilla cream and refrigerate until using (click here for instructions) 2
- Whipped cream:
- One cup heavy whipping cream (36%-40% milk fat content)
- 1/2 tsp vanilla bean paste (or 1 tsp of vanilla extract)
- 1/2 tsp corn flour
- Chocolate Sauce:
- 3 tsp cocoa powder
- 4 tsp milk
- 2 tsp powdered sugar
- Just a little bit of vanilla paste or vanilla extract
- Layers:
- One cup of sliced strawberries
- One cup of sliced bananas
- 1/2 cup of crushed walnuts
- Read more: http://blog.seasonwithspice.com/2012/02/low-sugar-parfait-dessert-recipe.html#ixzz1sVQ8S8Kf
mozarella sticks with ranch
By beandip
Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this)
- Buttermilk Ranch:
- 12 sticks of string cheese
- 1 1/2 cups panko breadcrumbs
- 4 tsp italian seasoning
- 1/2 tsp table salt
- freshly ground pepper to taste
- 4 cups flour
- canola oil for frying
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp freshly squeezed lemon or lime juice
- 1 tbsp olive oil
- 1 1/2 tsp honey
- 2 tbsp minced basil
- 2 tbsp minced green onions
- 2 tbsp minced flat parsley
- salt and pepper to taste
sticky chicken over rice
By beandip
Put the chicken in the baking dish
- 4 chicken breasts
- 8 oz jar apricot preserves
- 1/4 cup orange juice
- 8 oz bottle of french dressing
- 2 tablespoons sugar
- 1 package onion soup mix
New York Deli Style mac and cheese
By beandip
Preheat broiler to high or oven to 400°F
- 1 pound cavatappi pasta, or any shape you like
- Salt and freshly ground black pepper
- 3 tablespoons butter, plus additional for buttering toast
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup milk
- 1/4 cup spicy deli mustard
- 3 cups (12 ounces) NY aged sharp cheddar, grated
- 1/2 pound deli pastrami, roughly chopped
- 6 slices rye toast, crumbled or coarsely chopped in a food processor
Cowboy Spaghetti
By beandip
Bring a pot of water to a boil
- 1 pound spaghetti
- Salt
- 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
- 3 slices smoky bacon, chopped
- 1 pound ground sirloin
- 1 medium onion, chopped
- 3-4 cloves garlic, chopped
- Freshly ground black pepper
- 2 teaspoons hot sauce (eyeball it)
- 1 tablespoon Worcestershire sauce (eyeball it)
- 1 tablespoon chili powder (a palmful)
- 1/2 tablespoon ground cumin (half a palmful)
- 1/2 bottle pale beer (eyeball it)
- 1 can, 14 ounces chopped or crushed fire-roasted tomatoes
- 1 8-ounce can tomato sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup milk
- 2 1/2 cups shredded cheddar cheese
- 1/4 cup pickled jalapeños, finely chopped
- 4 scallions, chopped
easy pulled pork recipe
By beandip
Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat
- 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
- 1 (12 ounce) can of root beer
- 1 (18 ounce) bottle of barbecue sauce
- 8 hamburger buns