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Recipes
Chicken Alfredo Casserole
By cooksalot
Preheat oven to 350 degrees
- Alfredo Sauce:
- 1 package (16 ounces) Barilla penne pasta
- 2 cups cubed Perdue chicken, cooked
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 3 cups fresh baby spinach
- 1 can (15 ounces) Cento crushed tomatoes
- 1 jar (8.1 ounces) prepared Classico pesto
- 1/2 cup butter
- 3 cups heavy whipping cream
- 4 ounces Philadelphia cream cheese
- 1/2 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Progresso italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated Kraft parmesan cheese
- Topping:
- 1/4 cup seasoned Progresso bread crumbs
- 1/4 cup grated Kraft parmesan cheese
- 1 tablespoon olive oil
CHICKEN AND BISCUIT STEW
By cooksalot
Preheat oven to 375º F and line a baking sheet with parchment paper or aluminum foil
- Biscuits:
- 3 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
Chicken Carbonara
By cooksalot
Cook 5 strips of bacon and set aside cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste
- 5 strips bacon cooked and diced.
- 2 Chicken breasts -Grilled, Chicken striped up
- Salt & Pepper to taste
- 2 T Butter
- 3 cloves Garlic Fresh minced
- 3/4 Cup milk
- 1/4 Cup Heavy cream
- 1 cup Chicken broth
- 3 T flour
- 3/4 c Parmesan shavings
- 2 T parsley
- 1 small box bowtie pasta
Hot Mexican Street Corn Dip
By cooksalot
Preheat oven to 350F In a high powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, an...
- 16 ounces (2 blocks) low fat cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons franks redhot sauce (or your favorite wing sauce)
- juice from one lime (about 2 tablespoons)
- 2 cups shredded pepper jack cheese, divided
- 2 (15 ounce) cans corn, fully drained and rinsed
- 4 ounces low fat feta cheese
- 1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tablespoons red onion, chopped
- 1/2 cup fresh cilantro, chopped
- Your favorite chips (I love Food Should Taste Good Blue Corn Tortilla Chips) for serving!
Red Beans and Rice with a twist!
By cooksalot
In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted
- 1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
- 1 quart chicken or vegetable stock, preferably homemade
- 1/2 teaspoon salt, more as needed
- 6 slices bacon, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 celery stalk, diced, plus celery leaves for serving
- 2 garlic cloves, minced
- 2 teaspoons thyme leaves, more for serving
- 3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- Hot sauce, for serving
Pizza Dip
By cooksalot
Preheat oven to 400 F. Combine milk and cream cheese in a small saucepan over medium heat and whisk together unti...
- 1 (8 oz.) package cream cheese, room temperature
- 1 cup tomato sauce (homemade or store-bought)
- 1 cup mozzarella cheese, divided
- 1/2 cup parmesan cheese, grated
- 1/2 cup milk
- 1/2 cup black olives, pitted, optional
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- crusty bread, sliced
CHICKEN ZUCCHINI CASSEROLE
By cooksalot
Preheat oven to 350º F and lightly grease a large baking dish with non-stick spray
- 4 cups cooked chicken, cubed
- 4 cups zucchini, cubed
- 2 cups crushed tomatoes
- 2 cups cheddar cheese
- 1 cup white onion, chipped
- 3/4 cup sour cream
- 1 (10 oz.) can cream of chicken soup
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
Chili Verde Con Carnitas
By cooksalot
Prep Time: 1 hour Cook Time: 4 hours Level of Difficulty: Easy Serving Size: 6 to 8
- Carnitas
- 4 - 6 4 - 6 pound pork butt (smaller if bone-out, larger if bone-in)
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 1/4 cup salt
- Chili
- 3 tablespoons butter
- 3 pounds tomatillos
- 5 fresh jalapeños
- 1 large sweet onion
- 5 cloves garlic
- 2 beers (light, like PBR, Rolling Rock, Modelo, et cetera)
- 2 cups cilantro, loosely packed
- juice of 2 limes
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 3 tablespoons salt
CHEESY SPAETZLE WITH CARAMELIZED ONIONS
By cooksalot
Preheat oven to 400º F. Combine flour, salt and nutmeg in a medium bowl and set aside
- Filling:
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 5 tablespoons unsalted butter, melted
- 1 large onion, chopped
- 1 cup parmesan cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup mozzarella cheese, grated
- 1/2 cup gruyere, grated
- 3 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Chorizo Breakfast Taquitos
By cooksalot
1) Over medium heat, add the chorizo to a non-stick skillet and cook for 4 to 5 minutes, making sure to stir and br...
- 1 pound chorizo
- 4 strips of bacon, cooked and chopped
- 5 large eggs
- 1 1/2 cup shredded cheddar cheese
- 8 flour or corn tortillas
- Cooking spray
- Salt and pepper to taste
- Sour cream, avocado crema, and hot sauce for garnish