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Recipes
Chicken Chorizo Enchiladas
By kimfitz
Directions Heat a drizzle of EVOO in a large skillet over medium-high heat
- Ingredients
- EVOO for drizzling, plus 2 tablespoons
- 12 ounces Spanish chorizo, removed from casings and diced
- 4 cloves garlic, chopped
- 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
- 1 bay leaf
- 1 large Spanish onion, chopped
- Salt and freshly ground black pepper
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons paprika, half a palmful
- One 32-ounce can fire roasted tomatoes
- One 8-ounce can tomato sauce or 1 cup passata or tomato puree
- A pinch ground cinnamon
- 1/2 cup chopped large Spanish olives with pimientos
- 2 About 2 cups poached chicken, pulled or chopped into bite-size pieces
- 2 cups shredded manchego cheese
- 1 cup shredded pepper Jack cheese
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Mystery Rolls
By kimfitz
Cut biscuits into fourths
- 1 can flaky biscuits
- 4 ounces crumbled blue cheese
- 1 stick butter
Spicy Pork in Green Salsa
By kimfitz
Slow Cooker version: Place the onions in the slow cooker
- Green Salsa:
- 3/4 lb. tomatillos (approximately 6-7), peeled
- 2-3 large jalapeño peppers (more if you want it really spicy), stems removed
- 1 garlic clove
- 1/4 medium-sized onion, roughly chopped
- 3 TB. roughly chopped fresh cilantro
- 1/4-1 tsp. salt, to taste
- 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- Slow Cooker Version (see below):
- 1/2 medium onion, finely chopped
- 1 2-21/2 lb. pork roast
- ADOBO SEASONING, to taste
- PENZEYS FRESHLY GROUND PEPPER, to taste
- green salsa as prepared above
- 1/2 tsp. GROUND CUMIN
- 1 tsp. MEXICAN OREGANO
- 1 4-oz. can diced green chiles
Minestrone Soup
By kimfitz
Cook onion, celery, garlic and bay leaf in olive oil
- 1 zucchini
- olive oil
- 4 stalks celery
- 2 large garlic cloves
- 1 bay leaf
- 1 can (15 oz) garbanzo beans
- 1 cup dry mini-pasta
- 1 can green beans
- salt / pepper to taste
Zuppa Toscana Soup by Kim
By kimfitz
In a stock pot cook the italian sausage and red pepper flakes for about 10 minutes or until browned
- 2 pounds mild italian sausage
- 1/4 teaspoon crushed red pepper flakes
- 1 pound bacon, diced
- 1 large onion, diced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- 6 medium red potatoes, cubed
- 2 cups half and half
- 1 bunch kale, washed well, chopped and tough stems removed.
Potato Salad 101
By kimfitz
An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle...
- 2 pounds small all-purpose white or red potatoes
- 3 tablespoons white vinegar
- 1 tablespoon canola oil
- 1/2 cup chopped celery
- 1/2 cup finely chopped red onion
- 2 tablespoons sweet pickle relish, drained
- 3 hard-cooked large eggs, chopped
- 3/4 cup low-fat mayonnaise
- 2 tablespoons prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cheesy Bread Dip
By kimfitz
Mix all ingredients together in a large bowl
- Altman Cheese Bread Dip
- 2 cups shredded Swiss cheese
- 2 cups Muenster with orange rind cheese, shredded
- 1 cup mayonaise
- 1 bunch green onions, sliced
- 1 round bread
Derby Pie
By kimfitz
Mix sugar and flour. Add eggs and butter, then nuts and chocolate chips
- 9 " unbaked pie shell
- 1 c. semi-sweet chocolate chips
- 1 c. coarsely chopped pecans
- 2 eggs, beaten
- 1 c. sugar
- 1 stick butter, melted and cooled
- 1/2 c. flour
- 1 t. vanilla
Lasagna Soup
By kimfitz
Bring a large pot of salted water to a boil and cook noodles as package directs
- Kosher salt
- 8 ounces (about 10)lasagna noodles broken into pieces
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1/2 pound sweet italian sausage
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chopped basil, plus thinly sliced leaves for topping.
- 1/3 cup grated parmesan cheese, plus more for sprinkling
- 1/4 cup heavy cream or half and half
- ricotta cheese for topping