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Recipes
Healthy Chicken Chili
By cooksalot
Serves 8
- 1/2 pounds boneless, skinless chicken breasts
- 2 (14 oz.) cans fire-roasted diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (14 oz.) can corn, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1/2 (8 oz.) package reduced-fat cream cheese
- 1 cup chicken broth
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeds and ribs removed, minced
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 3/4 tablespoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish
- sour cream, garnish
- tortilla chips, garnish
THE BEST potato soup
By cooksalot
In large pot, boil potatoes in water 10 minutes
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Amish Cinnamon Bread
By cooksalot
This recipe comes from the archives, but it’s an age-old favorite
- Cinnamon/sugar mixture:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
- 4 cups flour
- 2 teaspoons baking soda
- 2/3 cups sugar
- 2 teaspoons cinnamon
Parmesan Crispy Potatoes
By cooksalot
Preheat oven to 400 degrees F
- 1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
- FOR DIPPING (optional)
- sour cream or Greek yogurt (or a half-and-half mixture)
- chopped scallions or chives
Spicy Shrimp Fettucini
By cooksalot
Cook fettuccine according to package directions
- 8 ounces uncooked Barilla fettuccine
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon Bertolli olive oil
- 4 plum tomatoes, chopped
- 1 cup College Inn hicken broth
- 2 cups Green Giant coarsely chopped fresh spinach
- 3/4 pound cooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- 1 tablespoon Heinz balsamic vinegar
- 1 tablespoon Land O Lakes butter
- 1/2 teaspoon Morton salt
- 1/4 teaspoon McCormick pepper
- 1/8 teaspoon McCormick cayenne pepper
- 2 ounces feta cheese, crumbled
Hummingbird Cake
By cooksalot
To make the cake, position racks in the center and bottom third of the oven
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups ripe bananas, chopped
- 1 cup drained crushed pineapple in juice
- 1 cup canola oil
- 3 eggs beaten
- 1-1/2 tsp. vanilla
- 1 cup (4 oz.) finely chopped pecans
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened3 cups all-purpose flour
- 1 lb. powdered sugar
- 1 tsp. vanilla
Chili Relleno Casserole
By cooksalot
1.Preheat oven to 350 degrees F (175 degrees C)
- Ingredients:
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterrey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
Garlicky Shrimp Dip
By cooksalot
Preheat oven to 350º. In a large skillet over medium heat, heat olive oil
- 2 tbsp. extra-virgin olive oil
- 1 lb. shrimp, peeled and deveined
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- Juice and zest of 1 lemon
- 8 oz. cream cheese, softened
- 1/4 c. mayonnaise
- 3/4 c. shredded mozzarella
- 1/4 c. grated Parmesan
- 3 tbsp. fresh parsley, divided
- Pita chips, for serving
Honey Roasted Pork Tenderloin
By cooksalot
Preheat oven to 375 degrees
- 4 tbs 4 tbs butter
- 2 tbs 2 tbs honey
- 1 1/2 pounds 1 1/2 pounds pork tenderloin, trimmed
- 1/2 tsp 1/2 tsp Cajun seasoning
- 1/2 tsp 1/2 tsp black pepper
- 3/4 cup 3/4 cup water
King Ranch Casserole
By cooksalot
Preheat oven to 350 degrees
- 2 lbs. lean ground beef
- 1 medium onion, diced
- 1 cup bell pepper, diced
- dash of salt
- 1 10 3/4 oz. can cream of mushroom
- 1 10 3/4 oz. can cream of chicken
- 1 10 oz. can mild rotel tomatoes, drained
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 2 1/2 cups cheddar cheese, grated
- 10 corn tortillas