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Recipes
cornbread crusted chicken with jalepeno sauce
By beandip
In a medium skillet, fry bacon until crisp; drain on paper towels
- 4 boneless, skinless chicken breast halves
- 1 egg, beaten
- 1 cup yellow cornmeal
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 3 slices of bacon, chopped
- 3 jalapenos, seeded and chopped
- Salt and pepper to taste
- 2 cloves garlic, minced
- 2 cups chicken broth
- 8 ounces cream cheese, softened
- 3/4 cup shredded cheddar cheese
ricotta spinach cups
By beandip
Preheat oven to 350 degrees
- Vegetable cooking spray
- 24 small square wonton wrappers
- 1 cup ricotta cheese
- One 10-ounce frozen chopped spinach, thawed, squeezed dry
- 2 eggs
- 1 tablespoon cream
- 1 clove garlic, through a press
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- Dash cayenne pepper
- 1/4 cup freshly grated Parmesan cheese plus more for garnish
green chili soup
By beandip
Coat a 2-quart saucepan with cooking spray; add onion and garlic and saute over medium heat for approximately 5 min...
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 1/8 tsp. dried whole oregano
- 3 medium boiling potatoes, cleaned and cut into small cubes
- 1 can (7 oz.) chopped green chilies
- 1 can (49.5 oz.) vegetable broth
- 3 oz. reduced-fat Monterey Jack cheese, shredded
texas tortilla soup
By beandip
To make the soup: 1.Preheat the oven to 350F
- For the soup:
- ◦8 plum tomatoes
- ◦4 tablespoons olive oil
- ◦1 medium-size yellow onion, diced
- ◦6 cloves garlic, minced
- ◦1 red bell pepper diced
- ◦2 teaspoons chili powder
- ◦2 teaspoons ground cumin
- ◦4 cups chicken stock
- ◦1 dried ancho chili pepper
- ◦1 (15-ounce) can peeled tomatoes
- ◦salt and freshly ground black pepper
- ◦3 cooked, shredded chicken breasts
- ◦3 ears fresh corn or 1 (8-ounce) package frozen corn (optional)
- Garnishes
- ◦2 ripe avocados, peeled and sliced
- ◦tortilla chips or strips
- ◦2 plum tomatoes, diced
- ◦1/4 cup chopped fresh cilantro
- ◦1 cup shredded Monterey Jack cheese
- ◦sour cream (optional)
strawberry lemonade layer cake
By beandip
•Make cake according to box and bake in 2- 9 inch round cake pans as directed
- One box of strawberry cake mix (plus oil, water and eggs as directed on box)
- 8 oz. Philadelphia Cream Cheese (softened to room temp.)
- 1 packet (0.23oz.) of Kool-Aid Lemonade
- Yellow food coloring gel (as desired for color)
- 2 cups Jet-Puffed Marshmallow Creme
- 8 oz. Cool Whip Topping
- Fresh strawberries to garnish
6 can tortilla soup
By beandip
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
green tortilla chili
By beandip
Heat a heavy-bottomed pot over medium-high heat with the EVOO
- 1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion, chopped
- 2 to 3 garlic cloves, chopped
- 1 jalapeño, seeded and chopped
- 1 rounded tablespoon chili powder
- 2 teaspoons ground cumin
- 1 16-ounce jar tomatillo salsa
- 1 beer, any brand you like
- 1 quart chicken stock
- 4 handfuls tortilla chips, divided
- 1 handful cilantro leaves
- Juice of 2 limes
beer cheese macaroni and cheese
By beandip
Heat a large pot of water to boiling, add a liberal amount of salt when boiling and add pasta
- 12 oz uncooked whole wheat elbow or shell pasta
- 2 T unsalted butter
- 2 T flour
- 1 cup milk
- 1 cup beer
- 4 oz smoked cheddar cheese, grated
- 4 oz sharp white cheddar cheese, grated
- 4 oz mild cheddar cheese, grated
- 6 slices American cheese
- 1/4 tsp smoked paprika
- 1/4 tsp mustard powder
- 1/4 tsp dried thyme
- salt and pepper, to taste
- 10 basil leaves
caramelized chicken with creamy jalepeno sauce
By beandip
Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed)
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 2 jalapenos, seeded and chopped
- 1 shallot, sliced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon flour (any kind will do, I used whole wheat)
- 1/4 cup low-fat or skim milk
- 1 12-ounce can fat-free evaporated milk
- 2 tablespoons finely grated parmesan cheese
teriyaki chicken wings
By beandip
Either marinate chicken wings overnight or use crock pot on low for 8 hours
- 1 (10 oz.) bottle soy sauce
- 1 1/2 c. brown sugar
- 1 tsp. ginger
- 1/2 tsp. garlic powder
- 2 tbsp. Worcestershire sauce
- 1 pkg. chicken wings