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Recipes
Easy Chilaquiles
By lbgtdep
10 min prep time 45 min total time 6 ingredients 8 servings
- 1 1/2 cups green tomatillo salsa
- 1/2 cup sour cream
- 8 Old El Paso™ taco shells (from 4.6 oz box)
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
- Additional green tomatillo salsa, if desired
CALIFORNIA SPAGHETTI SALAD
By lbgtdep
Serves: 10-12
- DRESSING:
- 1 pound thin spaghetti, broken into 1 inch pieces
- 1 pint cherry tomatoes, chopped in half
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 medium green bell pepper, diced
- 1 red bell pepper, diced
- 1 large red onion, diced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 bottle (16 ounces) Italian salad dressing
- ¼ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seed
- ¼ teaspoon garlic powder
Roasted Brussels Sprouts with Apple and Pancetta
By lbgtdep
Makes: 8 servings Yields: 1/2 cup each Prep: 25 mins Roast: 25 mins 425°
- 12 ounces Brussels sprouts, trimmed and halved or quartered
- 2 sweet cooking apples, such as Gala or Fuji, cored and cut into wedges
- 1 cup thinly sliced red onion
- 3 ounces finely chopped pancetta or cooked ham
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
Egg Muffins
By lbgtdep
Bake at 425 degrees for approx 20 min
- Spray a muffin/cupcake pan w/ non-stick spray.
- Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
- Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
- Top with shredded or sliced cheeses of your choice.
Tex-Mex Chicken and Rice Casserole
By lbgtdep
Makes: 6 servings Prep: 20 mins Bake: 25 mins 425°F Stand: 5 mins
- 1/2 cup chopped onion (1 medium)
- 1 tablespoon olive oil
- 1 6.9 ounce package chicken-flavor rice and vermicelli mix
- 1 14 ounce can chicken broth
- 2 cups water
- 2 cups chopped cooked chicken (10 ounces)
- 1 cup chopped seeded tomatoes (2 medium)
- 3 tablespoons canned diced green chiles, drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried basil, crushed
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
Chile Colorado
By lbgtdep
Active Time: 30 Minutes Total Time: 1 Hour 30 Minutes Yield: 10 servings This family recipe combines spicy peppe...
- 3 lbs. country style pork rib meat
- 3 dried chiles pasilla
- 10 dried chiles de arbol (these are spicy so add to your liking)
- 4 garlic cloves
- 1/2 large onion
- 1 handful of walnuts (or peanuts or even a couple of tablespoons of peanut butter)
- 2 teaspoons sesame seeds
- 1 – 28oz can of cooked tomatoes
- 1 handful cilantro
- Salt & pepper to taste
- You can find all these chiles at your regular supermarket or at any Mexican market.
Fire-Roasted Tomato Salsa
By lbgtdep
Servings: 11/2 cups
- 1 to 2 fresh jalapeno chiles
- 3 garlic cloves, unpeeled
- 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
- 1/4 cup (loosely packed) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt
Cajun Crawfish Etouffee
By lbgtdep
MAKES: 4 SERVINGS START TO FINISH: 35 MINS
- 1 1 1 pound fresh or frozen peeled crawfish tails or shrimp
- 2 2 2 large onions, chopped (1-1/2 cups)
- 1 1 1 cup chopped celery
- 1/2 1/2 1/2 cup chopped green sweet pepper
- 2 2 2 cloves garlic, minced
- 1/4 1/4 1/4 cup cooking oil, margarine, or butter
- 2 2 2 tablespoons crawfish fat*, margarine, or butter
- 4 4 4 teaspoons cornstarch
- 1 1 1 cup water
- 1/2 1/2 1/2 cup tomato sauce
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/2 1/4 1/2 1/4 - 1/2 teaspoon ground red pepper
- 1/4 1/4 1/4 teaspoon ground black pepper
- Hot cooked rice
Lemonade Layer Cake
By lbgtdep
FOR THE CAKE: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 tablespoons frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk
- For the Frosting:
- Two 8-ounce packages cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 2 teaspoons minced lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon oil
- Lemon zest for garnish
SLOW COOKER BEEF AND POTATO AU GRATIN
By lbgtdep
Serves: 6
- Slow Cooker Size:
- 1 lb. ground beef (plus a touch of salt and pepper to season)
- 3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
- 1 cup thinly sliced white onion
- 1 tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. parsley
- 1 tsp salt
- ¼ tsp. pepper
- 3 cups shredded sharp cheese
- ½ cup chicken broth (or beef broth)
- 5-quart or larger