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Recipes
Slow-Cooker Shredded Mexican Chicken
By kelsa94
1 In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly
- 1 package (28 oz) boneless skinless chicken thighs
- 1 pouch (1 oz) Old El Paso™ taco seasoning mix
- 1 jar (24 oz) Old El Paso™ salsa
Paleo Kabob Feast
By kelsa94
Directions In a medium sized bowl, mix the first 7 ingredients
- 1 lb. top round steak; cut into 1 inch chunks
- 3 chicken breast, 1-inch slices
- 3 Tbs. soy sauce
- 1 Tbs. orange or apple juice
- 1 Tbs. salad or olive oil
- 1 Tbs. chili sauce
- 1/4 tsp. ground ginger
- 1 onion, slices
- 1 package whole fresh mushrooms
- 3 tomatoes, 1-inch slices
- 1 yellow pepper, 1-inch slices
- 1 green pepper, 1-inch slices
Spicy, Smoky Vegan "Chorizo" Dip
By kelsa94
Serves 4 to 5 In a dry skillet, toast the fennel seeds over high heat, stirring frequently, until they begin to...
- 1 teaspoon fennel seeds
- 2/3 cup /2 3/4 ounces / 75g sundried tomatoes in oil
- 3 tablespoons sundried tomato oil from the jar
- 1 1/3 cups / 8 1/2 ounces / 240g cooked red kidney beans, drained and rinsed
- 2 teaspoons sweet smoked paprika
- 1/4 to 1/2 teaspoons crushed red pepper, or 1/4 teaspoon cayenne pepper or grinding of black pepper
- 2 tablespoons miso paste, soy sauce, or tamari
- 2 teaspoons apple cider vinegar
- 2 garlic cloves, crushed
- 1/2 teaspoon teaspoon granulated sugar or 1 dried date, pitted
- 1/4 cup water
Tex-Mex Quinoa Salad
By kelsa94
.Serves 6 to 8 Combine the quinoa, water, and salt in a medium saucepan and bring to a boil
- For the salad:
- 1 1/2 1 1/2 1/2 cups quinoa, rinsed well
- 2 3/4 2 3/4 3/4 cups water
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 1 can 1 (15-ounce) can black beans, drained and rinsed
- 1 1 1 cup fresh or thawed frozen corn kernels
- 1/2 1/2 1/2 small red onion, small dice
- 1 1 1 medium red bell pepper, cored, seeded, and diced
- 1 1 1 medium yellow bell pepper, cored, seeded, and diced
- 2 2 2 medium avocados, diced
- 1/2 1/2 1/2 cup coarsely chopped fresh cilantro, divided
- For the dressing:
- 1/2 1/2 1/2 cup olive oil
- 1/3 1/3 2 to 3 squeezed lime juice (from 2 to 3 limes)
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon kosher salt
- Pinch Pinch of cayenne pepper
Chicken Pot Pie (with Crust on the Bottom!)
By kelsa94
In a small bowl, dissolve the sugar and salt in the water
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 1/3 cup water
- 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 2 1/4 cups all-purpose flour, plus more for rolling
- Pot Pies
- Flaky butter crust (from above)
- 1 large egg
- 1 teaspoon water
- 3 tablespoons canola or other neutral oil
- 4 medium yellow onions, diced
- 1 pound carrots, cut in half lengthwise then into 1/2-inch-thick half-moons
- 6 celery ribs, cut in half lengthwise then into 1/2-inch-thick slices at an angle
- 4 sprigs fresh thyme
- 6 fresh sage leaves
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- Kosher salt and freshly ground black pepper
- 2 quarts chicken stock or store-bought unsalted chicken broth
- Two 2 1/2-pound chickens, each cut into 8 pieces (2 wings, 2 legs, 2 breasts, 2 thighs)
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- One 10-ounce package frozen baby peas (2 cups)
Three Bean Vegetarian Chili
By kelsa94
Heat the oil in a Rockcrok Dutch Oven over medium-high heat 1-3 minutes or until it shimmers
- 2 teaspoons (10 mL) vegetable oil
- 2 cups (500 mL) chopped green bell pepper
- 2 cups (500 mL) chopped red bell pepper
- 1 cup (250 mL) chopped onion
- 4 garlic cloves, pressed
- 1 tablespoon (15 mL) chili powder
- 3/4 teaspoon (4 mL) ground cumin
- 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained
- 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained
- 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed
- 1 can (15 ounces/450 g) black beans, drained and rinsed
- 1 can (7 ounces/200 g) whole kernel corn, drained
- Add optional toppings as desired, such as shredded cheddar cheese, sour cream, and snipped fresh cilantro
Mini French Silk Pies For a Crowd
By kelsa94
Directions Pour graham cracker crumbs on bottom of a dozen mini pie pins
- 4 pasteurized eggs
- 2 sticks butter
- 1 1/2 C. sugar
- 2 tsp. vanilla
- 6 oz. chocolate chips, melted
- Graham cracker crumbs
- Whipped cream
ABUELA'S CHICKEN AND OATS SOUP
By kelsa94
Serves 4 to 6 Place 2 tablespoons of olive oil into a deep cooking pot
- 1 medium yellow onion
- 1 clove garlic
- 1 whole stalk of celery
- 2 organic whole chicken legs
- 4 carrots
- 4 cups water
- 2 tablespoons olive oil
- THE HEARTY GOODNESS
- 1 1/2 cups whole oat groats
- 6 roma tomatoes
- 1 cup green (string) beans
- 2 cups water
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 2 cinnamon sticks
- 1 teaspoon white pepper
- 3/4 cup arbequina olives (stone-in)
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground cumin
- 2 teaspoons salt (or to taste)
Chicken Noodle Soup with Dill
By kelsa94
1. Bring broth to a boil in a Dutch oven
- 10 cups reduced-sodium chicken broth
- 3 medium carrots, diced
- 1 large stalk celery, diced
- 3 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 4 ounces whole-wheat egg noodles, (3 cups)
- 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
- 3 tablespoons chopped fresh dill
- 1 tablespoon lemon juice, or to taste
Vegetarian Black Bean Enchilada Casserole
By kelsa94
Instructions Preheat oven to 375˚F
- 24-28 24-28 24-28 corn tortillas
- 3 1/2 3 1/2 1/2 cups red enchilada sauce
- 1 1 1 tablespoon El Pato or your favorite Jalapeño sauce
- 1 1 1 red bell pepper, diced
- 1 1 1 green bell pepper diced
- 1 1/2 1 1/2 1/2 cups sweet yellow corn kernels, cooked
- 2 15 2 15 2 15 oz can black beans, rinsed and drained
- 2 2 2 cups shredded cheddar cheese and monterey jack cheese blend
- Fresh cilantro, diced for garnish
- Green onion, thinly sliced for garnish