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Recipes
Creamy green chili chicken enchiladas
By beandip
Preheat oven to 375 degrees
- Filling:
- 3 cups cooked, chopped chicken
- 2 (4 oz.) cans of green chiles, lightly drained
- 1 package (8 oz.) cream cheese, cubed
- 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
- Sauce:
- 2 tablespoons butter
- 1/2 cup chopped onion (about 1/2 medium onion)
- 2 tablespoons flour
- 1/3 cup chicken broth
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7 ounce) green chile enchilada sauce
- 1/2 cup sour cream
- 8 ounces (about 2 cups) Monterey jack cheese, shredded
- 8 medium (soft taco size) flour tortillas
- Handful of chopped fresh cilantro
mexican stuffed bell peppers
By beandip
1. Start with the meat. Heat the olive oil in a large pot (the same one you will use for the rice) and saute the mi...
- For the meat:
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 lb. ground chicken or turkey (I used chicken)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- For the rice:
- 1/3 cup olive oil (or vegetable/canola oil)
- 2 cups long grain white rice (I used Basmati), uncooked
- 5 cloves garlic, minced
- 1 onion, roughly chopped
- 14.5 ounces diced tomatoes, with juices
- 1 tablespoon chili powder
- 2 cups vegetable or chicken broth
- 1/4 teaspoon salt, plus more to taste
- For the peppers:
- 4-5 bell peppers, cleaned and tops cut off
- 1 1/2 cups pepperjack cheese (or any other cheese that you prefer)
Ancho Chicken Tortilla Soup
By beandip
Heat the oven to 350 degrees F
- 6 (6-inch) flour tortillas
- Cooking spray
- 2 large ancho chiles, seeded and stemmed
- 1 quart chicken stock
- 2 tablespoons vegetable oil
- 2 ears corn on the cob, husked, kernels removed or 1 cup frozen kernels, defrosted
- 1 large red onion, chopped
- 1 jalapeno chile, seeded and chopped or thinly sliced
- 1 red chile pepper, seeded and chopped or thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin, 1/3 palmful
- 1 1/2 teaspoons smoked sweet paprika, half a palmful
- 1/2 teaspoon ground cinnamon, eyeball it in your palm
- 1 (28-ounce) can fire roasted diced or crushed tomatoes
- 1 tablespoon honey
- 1 rotisserie chicken, skinned and shredded
- Salt and freshly ground black pepper
- 1 to 2 cups water
- 2 limes
- 2 ripe Hass avocados, halved
- Sour cream, for garnish
- Cilantro leaves, for garnish
Orange Chicken
By beandip
1.Place the chicken in a 1-gallon zipper-lock bag; set aside
- 3/4 cup low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1 1/2 teaspoon finely grated orange zest
- 6 tablespoons white vinegar
- 1/4 cup soy sauce
- 1/2 cup dark brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon plus 2 teaspoon cornstarch
- 2 tablespoon cold water
- 8 small whole dried red chiles (optional)
- 8 thin strips orange peel
- 1 tablespoon peanut oil
bubble up enchiladas
By beandip
Preheat oven to 350 F Brown Turkey and drain juices if needed Pour and mix enchilada and tomato sauce over browned ...
- 1 pound ground turkey
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 can reduced fat refrigerator biscuits
- 1 1/4 cups shredded low fat Mexican Cheese
cream cheese chicken enchiladas
By beandip
Preheat the oven to 325 degrees
- ■5 ounces cream cheese, softened
- ■1/4 cup light sour cream
- ■
- 10 ounces enchilada sauce (canned is just fine)
- ■
- 1 cup shredded cheddar cheese, divided
- ■
- 1 cup shredded monterey jack cheese, divided
- ■
- 2 cups cooked shredded chicken
- ■
- 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
- ■4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
- ■
- 1/2 teaspoon chili powder
- ■
- 1/4 teaspoon cumin
- ■
- Salt and pepper
- ■
- 4 scallions, thinly sliced
- ■
- 8 8-inch flour tortillas
pw cajun chicken pasta
By beandip
Cook the pasta according to package directions
- 1 pound fettuccine
- 3 About 3 teaspoons Cajun spice mix
- 3 whole boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 whole green bell pepper, seeded and sliced
- 1 whole red bell pepper, seeded and sliced
- 1/2 large red onion, sliced
- Salt
- 4 whole Roma tomatoes, diced
- 2 cups low-sodium chicken broth
- 1/2 cups white wine
- 1 cup heavy cream
- Cayenne pepper, for sprinkling
- Freshly ground black pepper
- Chopped fresh parsley, for garnis
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/cajun-chicken-pasta-recipe/index.html?oc=linkback
crockpot ravioli casserole
By beandip
Brown ground beef with onion and garlic
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 can stewed tomatoes
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- salt/pepper
- 10 oz. frozen spinach, thawed (I used fresh spinach)
- 16 oz. bowtie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cup mozzarella, shredded
Joe's Crab Shack Crab Cakes
By beandip
Serve up these crab cakes at home just like they do at Joe's Crab Shack, but better! A whole slew of seasonings bri...
- 2/3 cup mayonnaise
- 5 egg yolks
- 2 teaspoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon blackening seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup crushed, chopped parsley
- 2 1/2 cups breadcrumbs
- 2 pounds crabmeat
Easy Cheese Danish
By beandip
Make your own delicious Cheese Danish
- 2 cans ready to use refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- GLAZE
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract