Cacelias' profile page
Recipes
Bean Dip
By cacelias
Make sure everyone knows when this dip is ready to eat becaue it won't last long on the table
- 8 oz. cream cheese, softened
- 1 can Brook's Mild Chili Beans, with juice
- 8 oz. shredded cheddar cheese
- 8 oz. shredded mozzarella cheese
Broccoli-Cauliflower Salad
By cacelias
I had this salad at Diana's way back when the boys played baseball together on Chris and Dave's team! It is delici
- Dressing:
- 1 bunch cauliflower, cut into small pieces
- 1 bunch broccoli, cut into small pieces
- 1 cup yellow raisins
- 1 small red onion, chopped
- 1/2 lb. bacon, fried and cut small
- 1 cup cashews
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tablespoons vinegar
Perfectly Crispy Potatoes
By cacelias
These were a big hit with the family
- 1/4 cup vegetable oil
- 3 russet potatoes, peeled, and cut into 1/2 inch cubes
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons water
- 1 tablespoon unsalted butter
Black Beans and Rice with Apple Salsa
By cacelias
Delicious and super easy to prepare! Can be served along side chicken or beef, or rolled up into a tortilla for a ...
- 1 cup chopped peeled Granny Smith Apple (1 large)
- 1/2 cup chopped cilantro (divided)
- 1/3 cup finely chopped red onion (divided)
- 1 teaspoon (or more) fresh lime juice
- 1/3 cup finely chopped green bell pepper
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground coriander
- 3/4 teaspoon cumin seeds
- 3 cups chicken broth (or vegetable broth)
- 2- 15oz cans black beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- 2 cups steamed white or brown rice
Skillet Chicken with Creamy Cilantro Lime Sauce
By cacelias
Super yummy chicken recipe! The sauce is delicious and flavorful! I serve it with asparagus and brown rice
- 4 skinless boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth
- 1 1/2 Tablespoons fresh lime juice (about 1 lime juiced)
- 1/4 cup finely chopped onion
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes
- 3 Tablespoons heavy cream
- 2 Tablespoons unsalted butter, cubed
- optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
Tomato Risotto
By cacelias
This tomato risotto is intensenly flavored and suprisingly light
- 1/2 cup extra-virgin olive oil
- 1/2 cup yellow onion, diced small
- 1 tablespoon salt, plus extra for seasoning
- 4-6 cups water
- 1 pound juicy, ripe tomatoes
- 2 stalks celery
- 2 cups Carnaroli or arborio rice
- 4 tablespoons basil, chopped medium-fine
- 1 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes, halved
Marshmellow Fluff Dip (Fruit Dip)
By cacelias
This is a delicious dip to use for fruit! Julie made this for Alex and Jordan's graduation parties along with a ca...
- 2- 16 oz packages of cream cheese
- 6 tablespoons sugar
- 2 cups sour cream
- 2 teaspoons vanilla extract
- 1 cup marshmellow fluff
Art Smith's Goat Cheese Drop Biscuits
By cacelias
These biscuits give a warm welcome to dinners at Art Smith's Chicago restaurant, Table Fifty-Two
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold, unsalted butter
- 2 oz. goat cheese with herbs
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/4 cup grated parmesan cheese
- Extra butter to grease pan and top biscuits
String Beans with Shallots
By cacelias
This is excellent, delicious and super easy
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots,large-diced
- 1/2 teaspoon freshly ground black pepper
Chicken Tortilla Soup
By cacelias
In a large saucepan over medium heat, heat 1 tablespoon of the oil
- 2 tablespoons canola oil, divided
- 1 garlic clove, peeled, minced
- 1 medium onion, chopped
- 3/4 pound cooked, shredded chicken
- 1 tablespoon chili powder
- 1 teaspoon favorite all-purpose seasoning
- 1 teaspoon cumin, optional
- 2 cans (14.5 oz. each)no-salt added tomatoes
- 6 cups homemade chicken stock
- 8 corn tortillas, cut into strips
- salt and ground black pepper
- 1 cup shredded Mexican-blend cheese