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Chicken Tortilla Casserole

Chicken Tortilla Casserole

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  • For the chicken:
  • 1 3-pound chicken
  • 1 sprig cilantro
  • 1 jalapeño, cut in half
  • 1/2 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • Or
  • 1 3-pound cooked chicken (roasted or poached), shredded
  • 1/4 cup chicken broth
  • For the casserole:
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and stemmed, diced
  • 5 jalapeños, seeded and stemmed, diced
  • 4 cloves garlic, minced
  • 1 (10-ounce) can tomatoes and green chiles, such as Ro-Tel
  • 1/2 cup chopped cilantro, plus more for garnishing
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • Salt
  • 10 corn tortillas, quartered
  • 2 cups (8 ounces) shredded Monterey Jack
  • 2 cups (8 ounces) shredded cheddar
  • Salsa, sour cream and guacamole, for serving
4.4/5 (23 Votes)

Pork Rolls Stuffed with Ricotta and Spinach

Pork Rolls Stuffed with Ricotta and Spinach

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In a medium bowl, combine the spinach and ricotta and stir to blend

  • 8 ounces fresh spinach, steamed and finely chopped
  • 1/2 cup whole milk ricotta cheese
  • sea salt and freshly ground pepper
  • freshly grated nutmeg
  • 1 pound boneless pork loin, sliced into 8 pieces
  • 8 thin slices pancetta
  • 1/4 cup extra virgin olive oil
  • 1 cup dry white wine
4.7/5 (6 Votes)

Black Bean and Corn Soup + Spicy Mexican Three Cheese Quesadillas

Black Bean and Corn Soup + Spicy Mexican Three Cheese Quesadillas

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FOR THE PEPPERS: Preheat your grill to medium-high heat

  • FOR THE QUESADILLAS:
  • 1 medium Red Bell Pepper
  • 1 Poblano Pepper
  • 1 tablespoon of Olive Oil
  • 1 cup sliced Celery
  • 1 medium White Onion, diced
  • 5-6 cloves Fresh Garlic, chopped
  • 1 {14 oz} can diced Fire-Roasted Tomatoes
  • 3 cups Sweet Corn {fresh or frozen}
  • 32 ounces {4 cups} Low Sodium Vegetable Broth
  • 4 {15 oz} cans of Black Beans, un-drained, divided
  • 2 teaspoons Cumin
  • 3/4 teaspoon Chipotle Pepper
  • 1/4 teaspoon Smoked Paprika
  • Black Pepper, to taste
  • Kosher Salt, to taste {for me it was about 1-1/2 to 2 teaspoons}
  • Juice of half a Lime
  • Fresh cilantro, for garnish
  • 12 small {6 inch} Flour Tortillas
  • Cotija Cheese {about 4 ounces}
  • 4 ounces Chihuaua Cheese, grated
  • 4 ounces Monterey Jack Cheese, grated
  • Pickled Jalapenos {optional}
  • Olive Oil, for pan or griddle
4.7/5 (3 Votes)

Easy Skillet Lasagna

Easy Skillet Lasagna

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In a large bowl or liquid measuring cup add in the crushed tomatoes, tomato sauce and water

  • 1 {28 ounce} can Crushed Tomatoes
  • 1 {8 ounce} can Tomato Sauce
  • 1/4 cup water
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 large Garlic Cloves, minced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Coarse Black Pepper
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 3/4 pound Ground Chuck
  • 1/4 pound Italian Sausage
  • 8 whole Lasagna Noodles, broken into thirds
  • 1/2 heaping cup of Ricotta
  • 4 ounces Fresh Mozzarella, sliced thin and torn
  • Fresh Basil Leaves, torn
  • Shaved Parmesan, for sprinkling
4.4/5 (26 Votes)

Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins

Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins

By

Roast zucchini coins and asparagus on a baking sheet drizzled in olive oil at 425 until golden brown

  • 3 small yellow squash cut in 1/4 inch slice
  • 3 small zucchini cut in 1/4 inch slice
  • 1 lb. fresh asparagus cut diagonally
  • 12 or more grape tomatoes cut in half
  • 1 large shallot finely chopped
  • 1 lb. Italian sausage, casings removed
  • 1/2 cup each of white wine, chicken broth and pasta water
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 lb. of cooked lasagnetti or any sturdy pasta, reserve 1/2 cup pasta water
  • 1 cup of ricotta
  • fresh basil and grated romano for garnish
4.7/5 (3 Votes)

Tarragon Chicken

Tarragon Chicken

By

Prep the chicken breasts. If they are very large, cut them in half

  • 2 pounds boneless skinless chicken breasts
  • sea salt or kosher salt
  • freshly ground black pepper
  • 1 Tablespoons olive oil
  • 4 Tablespoons butter (optional), divided
  • 8 ounces mushrooms, sliced
  • 1/4 cup whole wheat flour
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 tablespoons tomato paste
  • 1/4 cup chopped fresh tarragon
4.4/5 (16 Votes)

Tex-Mex Beef Stew

Tex-Mex Beef Stew

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1. In shallow dish, mix together flour, 2 teaspoons Ancho Chile Powder and the salt

  • 1/2 cup all-purpose flour
  • 3 teaspoons Ancho Chile Powder
  • 1/2 teaspoon salt
  • 2 pounds beef chuck, cut into 1-1/2-inch cubes
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, smashed
  • 2 cans (14.5 ounces each) beef broth
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 teaspoon dried oregano
  • 1 bag (1 pound) peeled baby carrots
  • 1 box (10 ounces) frozen corn and roasted red and green pepper, thawed
  • 1 can (4.25 ounces) diced green chiles
  • 4 1/2 cups cooked brown rice (1-1/2 cups raw)
  • Fresh cilantro, for garnish
4.3/5 (15 Votes)

Brie Stuffed Mushrooms

Brie Stuffed Mushrooms

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Pre-heat your oven to 350 degrees

  • 12 Baby Bella Mushrooms
  • 1 small wedge of Brie cheese
  • 1/3 cup Panko bread crumbs
  • 1/4 cup Pecorino Cheese
  • 1/4 cup Parmesan Cheese
  • 1 tsp fresh thyme, chopped
  • Kosher salt and freshly cracked black pepper
  • 4 tablespoons Olive oil
4.4/5 (9 Votes)

Chicken Enchiladas with Tomatillo Sauce

Chicken Enchiladas with Tomatillo Sauce

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For the Tomatillo Sauce Heat the oil in a medium saucepan over medium heat

  • Tomatillo Sauce:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
  • 3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks
  • 3 jalapeño chiles, seeded and roughly chopped
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Filling:
  • 1 pound chicken tenderloins
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 8 ounces (2 cups) shredded sharp cheddar cheese
  • Tortillas and Toppings:
  • 11 6-inch corn tortillas
  • 2-1/2 tablespoons olive oil
  • 3 ounces (3/4 cup) shredded sharp cheddar cheese
  • Smoked paprika
  • 3/4 cup sour cream
  • 1 small heart of romaine lettuce (or 5-6 leaves), shredded
  • 1 avocado diced
  • 1 lime, sliced
5/5 (6 Votes)

Guajillo Chile Lime Chicken Soup

Guajillo Chile Lime Chicken Soup

By

In a large soup pot, heat oil over medium-high heat

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and freshly ground pepper, to taste
  • 1 medium yellow onion, thinly sliced
  • 3 large cloves garlic, minced
  • 1 teaspoon ground cumin
  • 6 tomatillos, rinsed and quartered
  • 1 (12-ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
  • 3 cups chicken broth
  • Juice of 2 limes
  • 1 cup corn tortilla chips, crushed
  • 1 avocado, sliced
  • 1 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
4.5/5 (2 Votes)