Jodieg's profile page
Recipes
Roasted Pineapple Smoothie
By jodieg
1. Preheat the oven to 400ºF
- 1 pineapple
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon coriander powder
- 1 tablespoon agave nectar, or to taste
- 1 cup yogurt
Cold Spinach Dip with Radishes
By jodieg
Serve this simple and delicious spinach-radish dip with sliced vegetables for a healthy snack or party time appetiz...
- 1 (10-ounce) package spinach, frozen, thawed, chopped and squeezed dry
- 2 cups baby spinach, chopped (about 1-ounce)
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/4 cup parmesan cheese, grated
- 1 bunch scallions (white and light green parts only), chopped
- 2 tablespoons fresh chives, chopped
- 2 teaspoons Worcestershire sauce
- 1 to 1 1/2 teaspoons hot sauce
- Kosher salt and freshly ground pepper, to taste
- 1 cup radishes, diced
- Vegetable sticks, for serving
Chocolate-Dipped Cannoli with Pistachios
By jodieg
Place ricotta, cream cheese, orange rind, and vanilla extract in a mini food processor; process until smooth
- 2/3 cup part-skim ricotta cheese
- 2 tablespoons 1/3-less-fat cream cheese
- 1 teaspoon grated orange rind
- 1/4 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 4 (5-inch-long) cannoli shells
- 1 1/2 tablespoons finely chopped roasted pistachios
- 1 teaspoon finely chopped bittersweet chocolate
Horchata
By jodieg
Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat
- 1 cup milk
- 1/2 cup blanched almonds
- 1/2 cup white rice
- 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving
- 3/4 cup sugar
- Ice, for serving
Enchiladas Colorado
By jodieg
For the tortillas: Combine the masa, water, shortening and salt in a bowl
- KELSEY'S HOMEMADE TORTILLAS:
- 1 1/2 cup masa flour
- 1 1/4 cups warm water
- 1/4 cup vegetable shortening
- 1 teaspoon salt
- ENCHILADAS:
- 1 pound bone-in skinless chicken thighs (about 4 thighs)
- 2 cups low-sodium chicken broth
- 2 teaspoons salt
- 2 cloves garlic
- 1/2 medium white onion, quartered
- COLORADO SAUCE:
- 4 dried ancho chiles, halved, stemmed and seeded
- 4 dried New Mexico chiles, halved, stemmed and seeded
- 1 1/2 cups boiling water
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 6 cloves garlic, chopped
- 1 medium white onion, chopped
- Kosher salt and cracked black pepper
- ASSEMBLY:
- Vegetable oil, for reheating tortillas
- 1 cup queso fresco, crumbled (4 ounces)
- 1/2 medium white onion, chopped
- 1/2 bunch fresh cilantro leaves, chopped
- Crema, optional
- Special equipment: Tortilla press
{Crock Pot} Cheesy Chicken
By jodieg
This is so far the easiest thing that has been cooked up in my crock pot
- 1 & 1/4lbs boneless chicken breast
- 1/4 cup sour cream
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- garlic powder, to taste preference
Hamburger Casserole
By jodieg
Some people love a creamy-and-cheesy version of this dish, while others love a meat-and-tomato variation, and this
- 1 pound ground beef
- 1 can (15 oz) tomato sauce
- 1 pound macaroni
- 3/4 cup sour cream
- 1 cup ricotta
- 1/4 teaspoon sugar
- salt and pepper, to taste
- parmesan, to taste
Almond Bundt Cake with Pomegranate Sauce
By jodieg
Cake Preheat oven to 350 degrees F
- Cake
- Vegetable spray
- 1 cup fine yellow cornmeal
- 1 cup cake flour
- 2 teaspoons baking powder
- 2 sticks unsalted butter, softened
- 2 1/2 cup almond paste, cut into 1/2 inch pieces
- 1/2 cups confectioners' sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 4 egg yolks
- 2 eggs
- 1/2 cup sour cream
- Sauce
- 1 cup pomegranate juice, such as POM
- 1/4 cup sugar
- 2 teaspoons arrowroot
- 1/2 cup fresh pomegranate seeds
Salsa Verde: Green Tomatillo Salsa
By jodieg
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuo...
- 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
- Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
- 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
- Scant 1/4 cup finely chopped onion
- Salt
Raspberry Rugelach Cookies
By jodieg
Add 2 sticks of room temperature, unsalted butter and 8 ounces of room temperature cream cheese to a mixer and crea...
- 2 sticks, room temperature, unsalted butter
- 8 ounces room temperature cream cheese
- 2 cups all-purpose flour
- Raspberry jam as needed (approx 3/4 cup total)
- Parchment paper for lining baking tray(s)..optional