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Stuffing and Chicken Casserole

Stuffing and Chicken Casserole

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Preheat the oven to 375. Lay the chicken thighs on a rimmed baking sheet, skin side up

  • 6 chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • 1/2 cup (2 stalks) chopped celery
  • 1 cup (2 medium) carrots, chopped
  • 1 cup (1 large) onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chicken stock or broth
  • 1 can cream of mushroom soup, up diluted
  • 1 can cream of chicken soup, up diluted
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped parsley
  • 1 1/2 cups chicken stock
  • 4 cups store-bought stuffing mix
  • 4 tablespoons butter, melted
4.8/5 (16 Votes)

South-of-the-Border Steak

South-of-the-Border Steak

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Trim fat from meat. Place in a 3-1/2 or 4 quart crockpot

  • 1 1/2 pounds beef flank steak
  • 1 (10 ounce) can Rotel (chopped tomatoes and green chiles)
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 small green, red or yellow bell peppers, cut into strips
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 3 cups cooked rice
  • 1/2 cup crumbled queso fresco or low-fat feta cheese
  • 1 tablespoon chopped fresh cilantro
4.7/5 (11 Votes)

Guajillo Shrimp in Creamy Red Chile Sauce

Guajillo Shrimp in Creamy Red Chile Sauce

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The Guajillo Chile’s thin, deep-red flesh delivers a delicious green tea flavor with slight berry overtones

  • 2 tablespoons vegetable oil
  • 1/2 small yellow onion, diced
  • 1 pound raw shrimp, peeled & deveined
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
  • 1/2 cup Mexican crema
  • 2 tablespoons chopped cilantro
4.6/5 (14 Votes)

Onion and Parmesan Risotto | Texas Monthly

Onion and Parmesan Risotto | Texas Monthly

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The flavors in this onion and parmesan risotto are sure to make it a staple at your dinner table

  • 1/2 cup unsalted butter
  • 8 cups chicken broth
  • 1 medium sweet onion, finely chopped
  • 2 cups Italian arborio rice
  • 1/2 cup white wine
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon lemon zest
  • 1/2 cup Reggiano Parmesan cheese (grated)
4.6/5 (16 Votes)

Roasted Green Beans with Goat Cheese

Roasted Green Beans with Goat Cheese

By

Preheat the oven to 425 degrees F

  • 1 lb green beans, ends trimmed
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 cloves garlic, thinly sliced
  • 3 tbsp goat cheese
  • lemon zest
  • 1 tbsp lemon juice
0/5 (0 Votes)

Bacon and Cheddar Cornmeal Waffles

Bacon and Cheddar Cornmeal Waffles

By

Smoky bacon and cheddar are mixed with corn grits to make the most mouth-watering waffles!

  • 3/4 cup coarse Cornmeal or Polenta
  • 1 cup Boiling Water
  • 2 whole Large Eggs
  • 3 tablespoons melted Butter, cooled
  • 1 cup All Purpose Flour
  • 1/2 tablespoon of Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Baking Soda
  • 1 cup of Whole Milk
  • 5 strips of Slab Bacon, diced and cooked
  • 1/2 cup {heaping} Freshly Grated Cheddar Cheese
  • Butter, for serving
  • Real Maple Syrup, for serving
4.8/5 (12 Votes)

Seasoned Fresh Green Beans

Seasoned Fresh Green Beans

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Remove the ends from the green beans and cut into 1 to 1 1/2-inch random lengths

  • 1 1/2 pounds fresh green beans
  • 8 oz smoky link sausage or Cajun sausage, diced
  • 1 large onion, sliced vertically
  • 1 celery stalk, chopped
  • 2 garlic toes, minced
  • 1/3 cup chicken stock
  • salt and pepper to taste
  • 1/2 red bell pepper, julienne
4.4/5 (5 Votes)

Baked Spaghetti

Baked Spaghetti

By

If you don't like mushrooms, please feel free to leave them out

  • 3/4 lb vermicelli pasta or thin spaghetti
  • 1 lb bulk sweet Italian sausage
  • 1/4 pound shiitake or cremini mushrooms, roughly chopped
  • 1 medium onion, chopped, about 1 1/2 cups
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups or 24 ounces of marinara or meatless tomato sauce*
  • 1 1/2 cups water
  • 1 Tbsp Italian seasoning
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp olive oil plus more for greasing the casserole dish
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 cup ricotta cheese
  • 2-3 cups shredded mozzarella cheese
0/5 (0 Votes)

Cider Bacon Chicken Dinner

Cider Bacon Chicken Dinner

By

Recipe by Simplyscratch

  • 4 small (about 6 ounces each) Chicken Breasts, trimmed
  • Kosher Salt
  • Ground Black Pepper
  • 4 pieces Thick Applewood Slab Bacon, diced
  • 1 medium Yellow Onion, diced (about a half cup)
  • 1 teaspoon chopped Fresh Thyme Leaves
  • 1 teaspoon chopped fresh Sage Leaves
  • 2 tablespoons All Purpose Flour
  • 1 1/2 cups Unsweetened Apple Cider
  • 1 cup Low Sodium Chicken Broth
4.4/5 (7 Votes)

Overnight Egg-Sausage Bake

Overnight Egg-Sausage Bake

By

Mix all ingredients in large bowl

  • 1 cup Original Bisquick® mix
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 2 cups milk
  • 1 teaspoon ground mustard
  • 1/2 teaspoon dried oregano leaves
  • 6 eggs, slightly beaten
  • 1 pound bulk pork sausage, cooked and drained
4.5/5 (25 Votes)