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Recipes
Corn and Salsa Tortilla Soup
By jbrockel
Preheat the broiler. Broil the poblanos until blackened, 10 minutes
- 3 poblano chiles
- 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin Salt
- 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
- 1 red onion, chopped
- 3 cloves garlic,
- chopped Pepper
- One 32-ounce container (4 cups) vegetable broth
- One 14.5-ounce can fire-roasted diced or crushed tomatoes
- 1 avocado, chopped
- 1 lime, halved
- 2 tablespoons cilantro leaves
- 1/4 cup sour cream
Chicken and Broccoli Casserole
By jbrockel
Preheat oven to 400°. Bring water to a boil in a large Dutch oven over medium-high heat
- 3 quarts water $
- 1 (12-ounce) package broccoli florets $
- 4 (6-ounce) skinless, boneless chicken breast halves $
- 1 (12-ounce) can evaporated fat-free milk $
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/4 teaspoon salt $
- 1/4 teaspoon freshly ground black pepper $
- Dash of nutmeg
- 1 cup fat-free mayonnaise $
- 1/2 cup fat-free sour cream $
- 1/4 cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
- 1 cup (4 ounces) grated fresh Parmesan cheese, divided $
- Cooking spray $
Nestle Chocolate Chip Cookies
By jbrockel
Heat oven to 375°F. Combine flour, baking soda and salt in small bowl
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King Ranch Chicken Casserole
By jbrockel
1. If applicable, remove giblets from chicken, and reserve for another use
- Ingredients
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- 1 (4 1/2- to 5-lb. ) whole chicken $
- 2 celery ribs, cut into 3 pieces each $
- 2 carrots, cut into 3 pieces each $
- 2 1/2 to 3 tsp. salt $
- 2 tablespoons butter $
- 1 medium onion, chopped $
- 1 medium-size green bell pepper, chopped $
- 1 garlic clove, pressed $
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10 3/4-oz.) can cream of chicken soup $
- 2 (10-oz.) cans diced tomatoes and green chiles, drained $
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Mexican-style chili powder*
- 3 cups grated sharp Cheddar cheese
- 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips $
LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES
By jbrockel
Bring 2 large pots of water to boil
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano*
Mini Shepherd's Pot Pies
By jbrockel
1 Heat oven to 400°F. 2 Unroll pie crusts
- 1 1
- box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 1/2 1 1/2
- cups Green Giant™ Steamers™ frozen mixed vegetables
- 1 1
- tablespoon butter
- 1/2 1/2
- medium yellow onion, chopped
- 1/2 1/2
- lb lean (at least 80%) ground beef
- 1/3 1/3
- cup beef broth
- 1/4 1/4
- teaspoon salt
- 1/8 1/8
- teaspoon pepper
- 1 1
- bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)
Baked Barbecue Chicken Sandiwiches
By jbrockel
If using leftover chicken, make sure to reheat it a bit in the microwave
- Pre-cooked chicken, shredded or diced. ( I used leftovers from this recipe)
- Barbecue sauce
- Shredded Colby Jack Cheese
- Sandwich rolls or hot dog buns
Pastina Risotto with Roasted Tomato and Pepper Sauce
By jbrockel
Bring a large pot of salted water to a boil over high heat
- Roasted Tomato and Pepper Sauce:
- Kosher salt
- 1 pound pastina or other small pasta shape, *see note
- 4 tablespoons extra-virgin olive oil
- 2 cloves minced garlic
- 2 tablespoons chopped fresh oregano leaves
- 1 1/2 cups water
- 1 cup chicken stock, canned low-sodium chicken broth, or water
- Freshly ground black pepper
- 1 1/2 cups Roasted Tomato and Pepper Sauce, recipe follows
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 6 cups firmly packed spinach leaves, large stems removed, torn
- 1 (28-ounce) can whole peeled tomatoes
- 3 red peppers, cored and cut into large pieces
- 10 garlic cloves, smashed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary, roughly chopped
- Kosher salt
- Freshly ground black pepper
Tuscan Rosemary Chicken and White Beans
By jbrockel
1. In 12-inch skillet, heat dressing over medium-high heat
- 1/3 cup Italian dressing
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 cup water
- 2 medium carrots, sliced (1 cup)
- 2 medium stalks celery, sliced (1 cup)
- 1/4 cup coarsely chopped drained sun-dried tomatoes in oil
- 1 teaspoon dried rosemary leaves, crushed
- 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
15 Minute Skillet Tamale Pie
By jbrockel
Pre-heat broiler to high. Arrange a cutting board close to the stove top – it will help speed things up when yo...
- 1 tablespoon extra virgin olive oil (EVOO)
- 4 cups chicken stock, plus additional for loosening polenta
- 2 cups milk
- 4 slices bacon, chopped
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 2-3 large cloves garlic
- 3/4 pound ground beef sirloin
- 3/4 pound ground pork
- 1 tablespoons chili powder
- 2 teaspoons cumin
- Salt and pepper
- 1 can tomato sauce (15 ounces)
- 2 cups quick-cook polenta, found in Italian foods or specialty foods aisles
- 1/4 cup (a generous handful) cilantro leaves, chopped
- 2 scallions, sliced
- 1 cup shredded cheddar cheese