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Recipes
Chicken and Rice Soup
By cooksalot
Season chicken with salt and pepper and set aside
- 8 cups chicken broth or homemade chicken stock
- 1 cup water
- 1 cup long-grain white (or brown) rice
- 1 bunch kale, stems removed, chopped
- 2 chicken breast halves, fat trimmed and skin removed
- 2 whole chicken legs (and thighs), fat trimmed and skin removed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 large white or yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 1 stick rosemary
- kosher salt and freshly ground pepper, to taste
LEMON BROWNIES
By cooksalot
Combine the flour, sugar and salt in a large bowl
- 3/4 C All Purpose flour
- 3/4 C sugar
- 1/4 teaspoon salt
- 1 stick butter, soft
- 2 eggs
- 1 Tablespoon of Lemon juice
- zest from 1/2 lemon (about 1t)
- Glaze
- powdered sugar 1/2c
- T lemon juice
- additional lemon zest
- Stir together!
Aunt Adrian’s Potatoes
By cooksalot
Brown onions and mushrooms in butter
- 1 1 1 onions, chopped
- 4 4 4 big white rose potatoes, sliced
- Mushrooms, sliced
Potato Corn Chowder
By cooksalot
Quick soup that uses frozen hash browns
- 1 cup frozen corn
- 1 cup frozen diced hash browns (use hash browns with pepper and onion)
- or
- !/4 cup diced onion
- 1/4 cup diced red pepper
- 1 !/2 cups water
- 2 bullion cubes
- 1 garlic clove minced
- dash white pepper
- 1 !/2 cups half and half
- Heaping tablespoon flour
- Snipped parsley
Key Lime Pie
By cooksalot
Preheat oven to 350 degrees For the crust: Crush crackers in a food processor or Ziploc bag
- Crust
- 18 whole Graham Crackers (the 4-section Large Pieces)
- 1/3 cup Sugar
- 1/3 cup Butter, Melted
- _____
- Filling
- 1 Tablespoon (heaping) Lime Zest
- 1/2 cup Lime Juice
- 2 whole Egg Yolks
- 1 can (14 Oz) Sweetened Condensed Milk
SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP
By cooksalot
1. In a microwave-safe bowl add the
- 1 medium yellow onion, diced
- 1/3 cup all purpose flour
- 1 Tbsp dried basil
- 2 cloves of garlic, minced
- 2 Tbsp tomato paste
- 3 Tbsp olive oil
- 4 cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 to 1 1/2 lbs boneless, skinless chicken
- thighs
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups frozen cheese tortellini (or you can use fresh)
- 3 cups packed spinach (you can definitely add more than this if you want)
- 1/2 cup Parmesan cheese
- 1 cup heavy cream or 1 cup half and half
Easy Chicken Madeira Recipe
By cooksalot
*If the wine section of your grocery store does not have Madeira, check at the liquor and wine store – I purchase...
- 1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even 1/4″ thickness
- 1 lb asparagus, blanched*
- Salt and Pepper
- 4 Tbsp Butter, divided
- 2 Tbsp Olive Oil, divided
- 16 oz button mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1 1/2 cups Madeira Wine (sweet white wine)*
- 1 1/2 cups beef stock or broth
- 1/2 cup whipping Cream (heavy or regular)
- Salt and Pepper to taste
- 1 cup mozzarella cheese, shredded
SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP
By cooksalot
1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil
- 1 medium yellow onion, diced
- 1/3 cup all purpose flour
- 1 Tbsp dried basil
- 2 cloves of garlic, minced
- 2 Tbsp tomato paste
- 3 Tbsp olive oil
- 4 cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 to 1 1/2 lbs boneless, skinless chicken
- thighs
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups frozen cheese tortellini (or you can use fresh)
- 3 cups packed spinach (you can definitely add more than this if you want)
- 1/2 cup Parmesan cheese
- 1 cup heavy cream or 1 cup half and half
Breakfast Nachos
By cooksalot
Preheat oven to 425 degrees F
- 12 frozen hash brown patties
- 1 c. shredded Cheddar
- 1 c. Shredded Monterey Jack
- 6 eggs, scrambled
- 4 bacon strips, cooked and chopped
- kosher salt
- Freshly ground black pepper
- 1/2 c. prepared guacamole
- 1/4 c. salsa
- Sliced green onions, for garnish
- Pickled jalapeños, for garnish
Chicken And Biscuit Stew
By cooksalot
30MIN TO PREPARE, SERVES 6-8
- whole chicken breasts
- 2 potatoes, peeled and diced
- 3 cups chicken stock
- 2 cups frozen pearl onions, thawed and dried
- 3/4 cup (1 1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/3 cup heavy cream
- 2-3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground pepper, to taste
- 2 cups homemade biscuit mix (or use store-bought)
- 1 cup low-fat sour cream
- 1/2 cup (1 stick) unsalted butter, room temperature