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Recipes
Cheesy Mashed Cauliflower
By cooksalot
Pre heat oven to 350° Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes
- 1 med/ large head of cauliflower chopped up small
- 5 oz Cream Cheese
- 1/4 cup light cream
- 1/2 tsp Salt
- 1 1/2 tsp minced garlic 3/4 cup shredded Monterrey Jack cheese
- 2 and 1/2 Tbs Parmesan Cheese
- 1 tsp Paprika
- Non stick spray ( I used Olive oil spray)
Best Dip
By cooksalot
Preheat oven to 400 F. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion
- 8 ounces cream cheese, softened
- 2 cups sour cream (I used light)
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
BACON RANCH CHEESE BALL
By cooksalot
Combine cream cheese and cheddar cheese together in a large bowl and mix together
- 2 (8 oz.) packages cream cheese, softened
- 1 1/2 cups cooked bacon, crumbled, divided
- 1 cup sharp cheddar cheese, grated
- 1 tablespoon ranch dressing dry mix
- 1/4 cup green onions, finely chopped
Brussel Sprout Apple salad
By cooksalot
Holding brussels sprouts by the stalk, use a sharp knife to cut brussels sprout into strips
- Dressing:
- 12 oz. brussels sprouts, outer leaves removed
- 1 pear, chopped
- 1/3 cup fried onions
- 1/3 cup dried cranberries
- 1/3 cup bleu cheese, crumbled
- 1/4 cup pecans, roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 teaspoon Dijon mustard
Pistachio Pudding Cookies
By cooksalot
40 minutes to prepare 20-24 cookies
- 1 ¾ cup all-purpose flour
- 1 (3 oz) package pistachio pudding mix
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup chopped pistachios
- 1 cup white chocolate chips
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
By cooksalot
Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
- 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to season
- 1/2 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon dried parsley
- 1 tablespoon oil, divided (use olive or canola oil)
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
- 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tablespoons flour
- 2 cups chicken broth
- 3 cups milk OR light cream* or half and half, divided
- 2 teaspoons dried Italian herbs
- 10 ounces (300g) elbow macaroni uncooked (3 cups!)
- 3 cups baby spinach leaves
- 1 cup fresh grated Parmesan cheese
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
One-Pot Veggie & Chicken Risotto
By cooksalot
Heat a large sauté pan or Dutch oven over high heat and add olive oil
- 2 chicken breasts, cut to1-inch cubes
- 2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
- 2 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 1 cup water, optional
- 1 bunch asparagus, chopped
- 1-2 zucchinis, chopped
- 6 oz. Portobello mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- Parmesan, garnish
- salt and pepper, to taste
Cheesy Sausage Quiche
By cooksalot
In a skillet, fry the sausage and drain
- 1 (9 inch) deep dish pie shell
- 1/2 pound pork sausage (I used Jimmy Dean’s mild pork sausage, can use hot or whatever kind you like)
- 1 (4 ounce) can chopped green chilis, drained
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1 tablespoon salsa
- 1/2 teaspoon minced garlic
- 1 1/2 cups shredded cheese (I used Mexican cheese, you can use whatever you like)
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 teaspoon black pepper
- Salt to taste
Chicken Caprese Lasagna
By cooksalot
Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente
- 1 box lasagna noodles
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts, cut into pieces
- 2 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 2 tbsp. balsamic vinegar
- 3 cloves garlic, minced, divided
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 2 1/2 c. milk
- 5 c. shredded mozzarella, divided
- 3/4 c. freshly grated Parmesan
- 1 15-ounce container ricotta
- 1 large egg
- 4 roma tomatoes, thinly sliced
- 1/2 c. thinly sliced basil leaves
- Balsamic glaze, for drizzling
Spice Cookies
By cooksalot
Heat oven to 375 degrees
- 2 sticks (1 cup) unsalted butter, softened
- 210 grams sugar (about 1 cup)
- 1/4 cup molasses
- 1 large egg
- 240 grams all-purpose flour (about 2 cups)
- 10 grams baking soda (about 2 teaspoons)
- 5 grams ground cinnamon (about 1 teaspoon)
- 3 grams ground ginger (about 3/4 teaspoon)
- 3 grams ground cloves (about 3/4 teaspoon)
- 3 grams fine sea salt (about 1/2 teaspoon)
- 454 grams confectioners’ sugar (about 3 3/4 cups)
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream or milk, more as needed
- 1 to 2 tablespoons Irish whiskey, optional