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Recipes
Spinach, Artichoke and Chicken Quesadilla
By charlotteh371
In a medium skillet, add the olive oil and heat over med-high heat
- 1 tablespoon olive oil
- 1 8-ounce package frozen artichoke hearts, thawed
- 2 cups fresh baby spinach
- 2 garlic cloves, minced
- 1 pre-made rotisserie chicken, breast meat only
- 8 corn tortillas
- 2 cups shredded pepper jack cheese
Artichoke and Asiago Poppers
By charlotteh371
Make a batch of your favourite artichoke dip
- Artichoke dip ingredients
Blueberry Pancake French Toast Bake
By charlotteh371
Slice pancakes in half. Arrange in baking dish in to rows with flat side down
- 2 batches (15 individual) old fashioned pancakes
- 6 eggs
- 1 and 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, sliced at room temperature
- 1 cup blueberries
- Powdered sugar
- Maple syrup
The Best Crockpot BBQ Chicken
By charlotteh371
1. Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot
- 2 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1/4 cup Italian dressing
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- salt to taste
Corn Salad
By charlotteh371
Toss all ingredients together in a large bowl
- 4 4 4 c. fresh or frozen corn, defrosted
- 1 1 1 c. cherry tomatoes, halved
- 1/3 1/3 1/3 c. crumbled feta
- 1/4 1/4 1/4 red onion, finely chopped
- 1/4 1/4 1/4 c. basil, thinly sliced
- 3 3 3 tbsp. olive oil
- 1 of 1 lime
- Kosher salt
- Freshly ground black pepper
Tilapia in Mustard Cream Sauce
By charlotteh371
Sprinkle fish with thyme, pepper, and salt
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 3/4 cup fat-free, less-sodium chicken broth
- 1 ounce portobello mushrooms, thinly sliced
- 2 tablespoons whipping cream
- 2 tablespoons Dijon mustard
Beer Cheese Sliders
By charlotteh371
DIRECTIONS Heat oven to 400°
- FOR SLIDERS:
- 1 1/2 lb. ground beef
- 1/2 c. plain breadcrumbs
- 1 large egg
- 1 tbsp. Worcestershire sauce
- 1 tbsp. yellow mustard
- 2 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- FOR BEER CHEESE:
- 3 tbsp. flour
- 3 tbsp. butter
- kosher salt
- 1 tbsp. Dijon mustard
- 3/4 c. beer
- 1 c. milk
- 2 c. shredded Cheddar
- 1 c. shredded mozzarella
- Pinch cayenne
- 2 tbsp. chopped chives, plus more for serving
- 12 pretzel buns
Pumpkin French Toast Muffins with Cinnamon Steusel Topping
By charlotteh371
To a blender add, milk, eggs, pumpkin puree, vanilla, 2 Tbsp granulated sugar, 2 Tbsp brown sugar, 1 tsp cinnamon, ...
- 1 (16 oz) loaf 2-day old Italian or French bread, trimmed of ends and cut into 3/4-inch cubes
- 1 2/3 cup milk (I used 1%)
- 7 large eggs
- 3/4 cup canned or fresh pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Maple syrup, for serving
- Streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup cold butter (preferably salted), diced into cubes
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1/4 tsp ground cinnamon
Creamed Potatoes, Peas and Pearl Onions
By charlotteh371
boil potatoes in salted water until tender, 15 mins; drain
- 12 oz red potatoes, cubed
- 1 tbsp. unsalted butter
- 24 frozen pearl onions, thawed (about 1 cup)
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- pinch of nutmeg
- salt and pepper to taste
- 1/2 cup frozen peas, thawed
- 1 tbsp. chopped fresh chives,
- fresh lemon juice to taste
Homemade Creamy Chicken Enchilada Soup
By charlotteh371
1.In a large pot, preheat the vegetable oil and add sliced onions
- 1/2 large yellow onion
- 1 tbs veggie oil
- 2 chicken breasts
- 5-6 cups of water
- 1 whole bay leaf
- little bit of salt
- _____
- 3 large tomatoes (skin peeled off)
- 1 tbs vegetable oil
- 1/2 large yellow onion (from above, in stock)
- 2 shredded chicken breasts (from above)
- 2 1/2 cups of stock (from above)
- 1/4 cup heavy cream
- 1/4 tsp red pepper flakes (you can adjust to taste)
- 1/4 tsp cumin
- 1 tsp minced fresh cilantro
- Topping: Grated Monterrey Jack cheese
- Topping: Sour Cream (optional)
- Topping: toasted tortilla strips (optional)