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Recipes
Crockpot Sweet Garlic Chicken
By charlotteh371
Spray slow cooker with non-stick cooking spray
- 4-6 chicken breasts
- 1 cup packed brown sugar
- 2/3 cup vinegar (I used apple cider vinegar)
- 1/4 cup lemon-lime soda (diet or regular)
- 2-3 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Red pepper flakes (optional)
CROCK-POT BREAKFAST CASSEROLE
By charlotteh371
Place unopened bag of frozen hash browns on a work surface and press on bag to loosen potato pieces and eliminatin...
- 1 package (30 ounces) frozen hash browns, unthawed
- 2 packages (9.6 ounces each) fully cooked refrigerated pork sausage breakfast links, sliced into 1/4-inch pieces
- 1 cup chopped onion
- 2/3 cup chopped green bell pepper
- 1-1/2 cups pre-shredded cheddar cheese
- 12 eggs
- 1-1/4 cups milk
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 ounce jar prepared salsa
Cranberry-Orange Muffins
By charlotteh371
1. Preheat oven to 350°. Beat butter with an electric mixer until creamy; gradually add 2 cups granulated sugar, b...
- 3/4 cup butter, softened
- 2 1/3 cups granulated sugar, divided
- 4 large eggs
- 2 tablespoons orange zest
- 2 1/2 cups plus 1 Tbsp. all-purpose flour
- 1/2 cup plain yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup milk
- 2 cups fresh cranberries, coarsely chopped
- Vegetable cooking spray
- 4 1/2 teaspoons fresh orange juice
- 4 1/2 teaspoons fresh lemon juice
- Turbinado sugar (optional)
Rib-Eye Steaks with Chimichurri
By charlotteh371
First, make the chimichurri by placing the herbs and garlic into a food processor (or blender)
- 2 cups packed cilantro leaves
- 2 cups packed flat-leaf parsley leaves
- Small handful mint leaves
- 2 garlic cloves, grated
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
- 3/4 cup plus 2 tablespoons olive oil
- Any steak of your choice: rib-eye, filet, sirloin, and so on, about
- 1 1/2 inches thick
- 2 tablespoons butter
CHEESY CHICKEN ENCHILADA SOUP
By charlotteh371
Instructions Heat the olive oil in a Dutch oven or soup pot, over medium heat
- 1 tbsp olive oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 10 oz enchilada sauce (1 can)
- 8 oz cream cheese
- 14 oz diced tomatoes (1 can)
- 1 cup black beans drained and rinsed
- 1 cup frozen corn kernels drained
- 2 cups chicken breasts cooked, from 1 roast chicken, chopped
- 1 cup chicken broth low sodium
- 2 green onions chopped
- 1 cup mozzarella cheese shredded
Chicken Stuffed French Bread
By charlotteh371
1.Preheat oven to 375° F
- 1 loaf french bread
- 1 pound chicken breasts, cooked and shredded
- 1 1/2 cups Colby-Jack cheese, shredded
- 2 green onions, sliced thin
- 1 to 2 cups Ranch dressing
No Peek Beef Tips
By charlotteh371
Add cubed meat to a 9 x 13 inch pan
- Ingredients:
- 2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
- 1 - 10.5 oz can cream of mushroom soup
- 1 – 0.87 packet brown gravy mix
- 1 - 1.25 packet Lipton dry onion soup mix
- 1 – 4 oz can mushrooms, drained or fresh mushrooms
- 1 - cup water
The Best Spinach Artichoke Dip
By charlotteh371
Instructions Preheat oven to 375 degrees F
- 8 oz cream cheese , softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic minced
- 1 1/2 cups mozzarella cheese divided
- 1/2 cup fresh shredded parmesan cheese
- 1/2 cup gruyere cheese
- 10 oz frozen chopped spinach defrosted and squeezed dry
- 14 oz marinated artichoke hearts chopped
- For Serving
- 1 baguette optoinal
- olive oil
Crock Pot Chicken Cacciatore
By charlotteh371
Place onions in bottom of crock pot
- 3 lb chicken, cut up in pieces
- 1 large onion, thinly sliced
- 2 can (6 ounces each) tomato paste
- 6 oz mushrooms, sliced
- 1 green bell pepper, finely chopped
- 2 to 4 garlic cloves, minced
- 2 tsp oregano
- 1 tsp dried basil
- 1 ⁄2 tsp celery powder
- 1 tsp salt
- 1 ⁄2 cup dry white wine
- 3 tbsp olive oil
- 1 tsp red pepper flakes, optional
Magic Crispy Chicken
By charlotteh371
Position a rack in center of oven; preheat to 450°
- 1½ pounds boneless, skinless chicken thighs (about 6)
- 1 large egg yolk
- 3 tablespoons plus ¼ cup mayonnaise
- 1 tablespoon plus ¼ cup Dijon mustard
- 1½ teaspoons Diamond Crystal or ¾ teaspoon Morton kosher salt, plus more
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 cups panko (Japanese breadcrumbs)
- 1 tablespoon honey
- Pinch of cayenne pepper
- 3 tablespoons finely chopped chives