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Chicken Chilaquiles

Chicken Chilaquiles

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This easy Mexican casserole is a traditional way to use leftovers

  • 12 (6-inch) corn tortillas, each cut into 8 wedges
  • 1 1/2 cups salsa verde (such as Herdez)
  • 3/4 cup chopped green onions
  • 1/2 cup fat-free sour cream
  • Cooking spray
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 cup (4 ounces) preshredded Mexican blend cheese
0/5 (0 Votes)

Chocolate-Chocolate Chip Muffins

Chocolate-Chocolate Chip Muffins

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What makes a chocolate chip muffin better? More chocolate! These Chocolate Chocolate Chip Muffins are always a huge...

  • 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup semisweet chocolate minichips, divided Cooking spray
4/5 (4 Votes)

Spinach and Artichoke Dip

Spinach and Artichoke Dip

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Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup fat-free sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
0/5 (0 Votes)

Posole

Posole

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A warm Mexican stew, is characterized by its spicy aroma, long-simmered flavors and hearty ingredients, which make ...

  • 1 1/2 teaspoons salt, divided
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 2 pounds boneless Boston butt pork roast
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 cups water
  • 1/4 cup raisins
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
  • 1 (14-ounce) can low-salt beef broth
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 (15.5-ounce) cans golden hominy, drained
  • 1 1/4 cups shredded Boston lettuce
  • 2/3 cup unsalted baked tortilla chips
  • 2/3 cup minced fresh cilantro
  • 2/3 cup thinly sliced radishes
5/5 (1 Votes)

Citrusy Tequila Chicken Thighs

Citrusy Tequila Chicken Thighs

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Variation: Sub in swordfish for chicken; marinate 20 minutes before grilling

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick Smokehouse pepper
  • 6 large skinless bone-in chicken thighs
  • 3 tablespoons olive oil
  • 3 tablespoons leftover marinade
  • 1/4 teaspoon salt
  • 3 cups cooked rice
  • 1/2 each red and yellow sweet peppers
  • 2 scallions, trimmed and thinly sliced
  • 1 tablespoon chopped cilantro
4/5 (2 Votes)

Coffee Rubbed Texas Style Brisket

Coffee Rubbed Texas Style Brisket

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YIELD: 18 servings (serving size: 3 ounces) HANDS-ON: 1 HOURS TOTAL: 7 HOURS, 15 MINUTES COURSE: Main Dishes

  • 6 cups oak or hickory wood chips
  • 1 tablespoon ground coffee
  • 1 tablespoon kosher salt
  • 1 tablespoon dark brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
4/5 (2 Votes)

Baked Black Beans with Chorizo

Baked Black Beans with Chorizo

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YIELD: 6 servings (serving size: about 1/2 cup) HANDS-ON: 35 MINUTES TOTAL: 1 HOURS, 5 MINUTES

  • 1 tablespoon olive oil
  • 1/2 cup diced Spanish chorizo
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 1 jalapeño pepper, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 cup chopped seeded tomato
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese 1/4 cup thinly sliced green onions
0/5 (0 Votes)

Tequila Pork Chile Verde

Tequila Pork Chile Verde

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Fresh tomatillos come in papery husks, which peel off easily to reveal what looks like small green tomatoes

  • 2 teaspoons canola oil
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon ancho chile powder
  • 1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
  • 2 cups coarsely chopped fresh tomatillos (about 12 ounces)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (4.5-ounce) can chopped mild green chiles, drained
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons tequila
  • 1/4 teaspoon salt
0/5 (0 Votes)

Holiday Cheese Truffles

Holiday Cheese Truffles

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Roll in one of the following: finely chopped planters nuts kraft shredded sharp cheddar cheese paprika, sesam

  • 2 pkg (8oz each) cream cheese softened
  • 1 pkg (8oz) Shredded Sharp Cheddar Cheese
  • 1 tsp garlic powder
  • dash ground red pepper
  • 1/4 cup chopped roasted red pepper
  • 1/4 cup chopped green onion
  • crackers
0/5 (0 Votes)

New Mexican Chile Verde

New Mexican Chile Verde

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This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy

  • 12 Anaheim chiles, halved and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 2 cups chopped onion (about 2 medium)
  • 1 1/4 pounds boneless pork loin, cut into 3/4-inch pieces
  • 1 garlic clove, minced
  • 2 cups fat-free, less-sodium chicken broth
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1 (15.5-ounce) can white hominy, drained
0/5 (0 Votes)