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Recipes
Blueberry Riccota Tart
By cooksalot
In the bowl of a food processor, pulse flour, sugar and salt together, then add cold, cubed butter
- 2 cups fresh or frozen (thawed) blueberries
- 1 1/4 cups ricotta cheese
- 1/4 cup honey, divided
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Crock-pot Green Enchilada Soup
By cooksalot
Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and sh...
- 4 chicken breasts (cooked and shredded)
- 2 - 14.5 oz cans chicken broth
- 2 - 15 oz. cans mild green enchilada sauce
- 2 - 4 oz. cans diced green chiles
- 2/3 cup water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2/3 cup corn (if frozen, thaw out)
- 2/3 cup instant rice
- 1 - 8 oz. bar cream cheese (cubed)
Shrimp Scampi Tacos with Cesar Dressing
By cooksalot
In a small blender or food processor, combine dressing ingredients
- INGREDIENTS:
- A unique twist on a shrimp taco – shrimp sauteed with butter and lemon juice topped with Caesar salad slaw, so fresh and light and takes less than 20 minutes to make!
- 5 tablespoons Skinny Creamy Caesar Dressing, divided (recipe follows)
- 1 tbsp unsalted butter
- 1 tsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 pound peeled and deveined jumbo shrimp, tails removed
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Pinch red pepper flakes
- Juice from 1/2 a lemon
- 2 tbsp chopped fresh Italian parsley
- 8 corn tortillas
- 8 romaine lettuce leaves, thinly sliced
- 2 1/2 tablespoons freshly grated Parmesan cheese
- 2 scallions, chopped
- For the Skinny Creamy Caesar Dressing*:
- 1/3 cup freshly grated Parmesan cheese
- Juice from 1 lemon
- 1 small garlic clove
- 1/2 tablespoon Dijon mustard
- 2 anchovy filets
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons 0% fat Greek yogurt
- 1/8 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Makes about 3/4 cup. You will only need 5 tablespoons for this recipe. Refrigerate remaining dressing in an airtight container for up to a week.
Sylvia’s Sopa de Fideo (Vermicelli Soup
By cooksalot
Made with thin pasta called fideo, this soup is a weekday staple in many Texas border towns
- 1 (5-ounce) box vermicelli pasta
- 3 T vegetable oil
- 1/4 cup chopped white onion
- 1 cup coarsely chopped tomato
- 4 1/2 cups chicken stock
- 1/4 cup chopped green bell pepper
- 1/4 cup tomato sauce
- 2 tsp. Tex-Mex Holy Trinity (see below)
- 1/2 tsp. salt
- 1 1/2 to 2 cups shredded cooked chicken
Chicken Enchiladas
By cooksalot
Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheese Fill tortillas with the mixture and r...
- 10 flour tortillas
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken
- 3 cups Monterey Jack cheese – shredded
- 3 tablespoons butter
- 4oz can diced green chillies
- two chopped green onions
- One can sliced black olives
- cilantro if desired
Asian Chicken Noodle Soup
By cooksalot
30 minutes to prepare serves 8-10
- 1 (32 oz.) package low-sodium chicken broth
- 2 (15 oz.) cans coconut milk
- 1 (4.3 oz.) package dry ramen noodles, seasoning packet discarded
- 2 cups cooked chicken breast, shredded
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 2 red bell peppers, seeds removed, finely chopped
- 1 carrot, peeled, finely chopped
- 3 cloves garlic, minced, plus extra for garnish
- 1/3 cup green onions, finely chopped
- 1/3 cup fresh cilantro, chopped
- 1-inch piece fresh ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or preferred hot sauce
- 2 teaspoons curry powder
- Kosher salt and freshly ground pepper, to taste
- Lime wedges, garnish
Pecan Pie Bars
By cooksalot
Preheat oven to 350 F and line a 9x13-inch baking dish with aluminum foil or parchment paper
- 2 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 2 sticks cold, unsalted butter, cubed
- 1/4 teaspoon salt
- 3 eggs
- 2 1/4 cups pecans, chopped
- 1 2/3 cups corn syrup
- 1 cup brown sugar
- 1/3 cup honey
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
PAD SEE-EW
By cooksalot
Combine 2 teaspoons light soy sauce and 1 teaspoon of baking soda
- 1/3 cup plain vegetable oil
- 12 ounces fresh, flat wide rice noodles, cut into strips (do not use dried noodles)
- 1 large egg
- 2 tablespoons sweet dark soy sauce
- 2 tablespoons oyster sauce
- 3 teaspoons light soy sauce, divided
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 1 clove garlic, peeled and minced
- 1/2 teaspoon baking soda
- 1 1/2 cups pork, cut into thin strips
- 1 1/2 cups Chinese broccoli or regular broccoli, cut into florets
Mexican Chicken
By cooksalot
Sprinkle the chicken on both sides with taco seasoning; grill or sauté
- 1 pound boneless chicken breasts
- 1 teaspoon Seasoning for Tacos
- Salt, to taste
- 1/2 cup enchilada sauce
- 4 ounces cheddar cheese, shredded
- 3 green onions, chopped
Cottage Cheese Pancakes
By cooksalot
30 minutes to prepare serves 12
- 2 cups (1 lb) cottage cheese, farmer’s cheese, or ricotta
- 3/4 cups all-purpose flour, plus extra for dusting
- 2 eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil, as needed, for frying
- Topping suggestions: sour cream, fruit, jam, honey, powdered sugar