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Recipes
Real Deal Taco Seasoning Mix
By GratefulSea
Much better and less expensive than the stuff in envelopes
- 6 Tablespoons Chili Powder
- 4-1/2 teaspoons Ground Cumin
- 4 teaspoons Paprika
- 3 teaspoons Onion Powder
- 2-1/2 teaspoons Garlic Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
Rigatoni with Creamy Mushroom Sauce
By GratefulSea
Bring a large pot of salted water to a boil over high heat
- 1 * 1 pound rigatoni pasta
- 2 * 2 tablespoons olive oil
- 2 * 2 shallots, minced
- 1 * 1 clove garlic, minced
- * Salt and freshly ground black pepper
- 1 * 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 * 1/2 cup white wine
- 1/2 * 1/2 cup vegetable stock
- 1 * 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 * 1/2 cup grated Parmesan
- 1/4 * 1/4 cup chopped fresh chives
Chimichangas
By GratefulSea
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15-ounce can refried beans
- 4 10-inch flour tortillas
- 1 cup shredded monterey jack cheese, plus more for topping
- Mexi-sauce, for topping (see below)
- 1/2 cup chopped onion
- 2 chopped garlic cloves
- pinch chili powder, cumin, sugar, salt
- 2 4-oz cans green chiles
- 1 cup chicken broth
- 1/4 cup chopped cilantro
- Shredded lettuce, for topping
- Mexican rice, for serving
Rigatoni Pasta Pie
By GratefulSea
Sometimes a new recipe comes along that I just can't wait to try
- 1 Tablespoon extra-virgin olive oil
- 1 pound ground turkey
- 3 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 pinch coarse salt and freshly ground pepper
- 1 (28 ounce) can Muir Glen™ organic whole peeled tomatoes, crushed with your hands
- 1 pound rigatoni pasta
- 1 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella
Fresh Corn and Tomato Salad
By GratefulSea
This recipe uses raw corn, but some reviewers prefer to grill it first, and other cook it just a bit
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 6 ears fresh corn, husked (about 4 cups corn kernels)
- 2 cups red or orange grape tomatoes, halved
- 1 bunch scallions (white and green), thinly sliced
- 8 ounces fresh mozzarella, cut into small cubes
- 1-1/2 cups fresh basil leaves
Chicken & Shrimp Skillet Dinner
By GratefulSea
Slice chicken into thin 2-inch strips
- 1/2 pound chicken, sliced thin
- 1 pound (16-20) extra-large shrimp, cleaned
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 cup diced white onion
- 2 cloves garlic, chopped
- 3/4 cup short grain white rice, rinsed
- 3 cups chicken stock
- Salt and pepper
- Fresh parsley, for garnish
- Lemon slices, for garnish
White House Apple Pie
By GratefulSea
Make Crust: Place flour and salt in a food processor and pulse five times
- For Filling:
- 3 cups All Purpose Flour
- 1/2 tsp salt
- # 10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into ¼-inch pieces
- 6-7 tablespoons ice water
- 1 egg and 1 teaspoon salt for egg wash
- 3 lbs apples, such as Gala, Granny Smith or McIntosh, peeled cored and cut into half-inch wedges.
- 1 cup sugar
- 1/2 cup honey, preferably local
- 1/2 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Zest and juice of one lemon
Maple Bacon Crack
By GratefulSea
source: https://www.tablespoon
- 1 (14.3 oz.) tube Pillsbury™ refrigerated Crescent Dough Sheet
- 1 cup pure maple syrup
- 3/4 cup bacon bits
Minty Mallow Melts
By GratefulSea
Ah, cocoa has become finger food
- 28 regular size marshmallows
- 1 (4.67 ounce) box Andes™ Crème de Menthe mints
Easy Cream Cheese Bars
By GratefulSea
Preheat oven to 350 degrees F
- For topping:
- 1 package (8 ounces) cream cheese
- 1/2 cup sugar
- 1/2 teaspoon lemon zest (zest of one small lemon)
- 1/2 teaspoon vanilla
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon