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Recipes
Slow Cooker Enchiladas
By cooksalot
Put the chicken breasts and the enchilada sauce in your slow cooker
- 1.5 lbs. boneless skinless raw chicken breasts
- 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
- Add these ingredients at the end
- 10 corn tortillas (I used an entire 11.7 ounce bag)
- 3 cups grated cheddar cheese (divided)
- 1 3.8 ounce can black olives (divided)
Honeydew Sorbet
By cooksalot
15 minutes active; 6 hours inactive to prepare serves 4
- 1 honeydew melon, sliced into 1-inch chunks
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons water
Hash Brown Casserole
By cooksalot
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray
- 1/2 lb bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container (8 oz) sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cornflake crumbs or panko bread crumbs
- 2 tablespoons butter or margarine, melted
Baked Cheesy Chicken Penne
By cooksalot
Preheat oven to 400. Butter two shallow 2-quart baking dishes
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Lemon Blueberry Cream Pie
By cooksalot
Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate
- 1 2/3 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup powdered sugar
- 1 (3.4-ounce) package lemon instant pudding mix
- 2 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice
- 1 pint fresh blueberries
- 2 tablespoons blueberry preserves
- 1 cup whipping cream
- Garnishes: lemon slices, fresh blueberries
Chicken Pot Pie Soup
By cooksalot
Preheat oven to 350° F. Season chicken with seasoned salt and pepper
- For the Pastry Sticks
- 2 sheets frozen puff pastry, thawed per package instructions
- 1 egg, beaten
- For the Soup
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- ground pepper and salt – to taste
- 2 tablespoons Wesson cooking oil
- 1/3 cup Land O’ Lakes butter
- 1/4 cup Gold Medal all-purpose flour
- 1 quart (4 cups) Land O’ Lakes heavy cream
- 4 teaspoons chicken base – or per the pkg instructions
- 1 cup water (for dissolving the chicken base)
- 1 tablespoon minced garlic
- 1/2 small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch (about 1/4 tsp) fresh grated nutmeg, optional
Meatballs in Bechamel Sauce
By cooksalot
Preheat oven to 350º F. In a large bowl, combine beef pork, parmesan, breadcrumbs, garlic, egg, milk, basil, orega...
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1 1/2 cups mozzarella cheese, grated
- 1/3 cup parmesan cheese, grated
- 1/3 cup seasoned breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
ENCHILADA BAKE ~ Low Carb
By cooksalot
* 1/4 ounce is about 4-5 small round tortilla chips
- Crust:
- 4 ounces cream cheese, softened
- 2 eggs
- 1/2 teaspoon Taco Seasoning
- 8 ounces cheddar cheese, shredded
- 1/4 ounce tortilla chips, finely crushed *
- 1 pound ground beef
- 1 tablespoon Taco Seasoning
- 1/2 batch Red Enchilada Sauce (about 1 cup)
- 8 ounces pepper-jack cheese, shredded
- Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Bean with Bacon Soup
By cooksalot
-Place a large Dutch oven, or heavy bottom pot, over medium-high heat; -Once the pot is hot, add in a small drizzl...
- 12 ounces apple smoked bacon, chopped into small pieces
- 1 tablespoon Bertolli olive oil
- 1 tablespoon Kerrygold butter
- 1 onion, small dice
- 2 carrots, small dice
- 2 celery stalks, small dice
- 4 cloves garlic, pressed through garlic press
- 2 teaspoon Italian seasoning
- Pinch or two sea salt
- 1/2 teaspoon cracked black pepper
- 6 (15 ounce) cans small white beans (or navy beans), drained and rinsed
- 4 cups Swanson chicken stock, hot
- 2 tablespoons flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Buttermilk Baked Chicken
By cooksalot
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion an...
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce, such as Tabasco
- 2 teaspoons paprika
- 1 teaspoon coarse salt, plus more for seasoning
- 1 onion, coarsely chopped
- 5 garlic cloves, smashed
- 4 (6-ounce) skinless boneless chicken breast halves
- 2 cups panko (Japanese-style) breadcrumbs
- freshly ground black pepper
- 2 tablespoons canola oil