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Recipes
SPICE-RUBBED PICNIC CHICKEN
By carvalhohm
Use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat
- 5 lbs chicken, trimmed of excess fat and skin (bone-in, skin-on, breasts, thighs, drumsticks, or a mix with breasts cut into three pieces or halved )
- 2 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 2 teaspoons ground black pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
Beautiful Roasted Vegetables
By carvalhohm
Preheat oven to 450 degrees
- 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
- 1 whole Red Onion, Peeled And Cut Into Large Chunks
- 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
- 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
- 1 whole Medium-sized Eggplant, Cut Into Large Chunks
- 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
- 3 cloves Garlic, Minced
- Salt And Pepper, to taste
- 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
- 1/3 cup Olive Oil
The Best Frosting
By carvalhohm
In a medium bowl, combine the sugar, flour, cornstarch and salt
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk (I used 1% with stellar results)
- 2 teaspoons pure vanilla extract
- 24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
BLT Pasta Salad #2
By carvalhohm
Cook pasta according to package directions
- 8 ounces dry whole grain penne pasta, uncooked
- 1 can (14.5 oz each) Diced Tomatoes-No Salt Added, drained
- 1/3 cup light mayonnaise
- 1/4 teaspoon garlic salt
- 1 pkg (6 oz each) refrigerated diced oven roasted chicken breast
- 10 slices fully cooked bacon, heated, chopped
- 2 cups baby spinach leaves, coarsely chopped
Chicken Alfredo Biscuit Casserole
By carvalhohm
1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray
- 1 tablespoon butter
- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 jar (16 oz) Alfredo pasta sauce
- 1/4 cup milk
- 2 cups chopped cooked chicken
- 2 cups Green Giant® SELECT® frozen broccoli florets, thawed
- 1/4 teaspoon dried basil leaves
- 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
- 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
Hard Cooked Eggs in the Oven (Baked Eggs)
By carvalhohm
From Alton Brown's "I'm Just Here for the FOOD"
- 2-4 dozen raw eggs
- ice
- water
Red Carpet Chicken Cordon Bleu
By carvalhohm
Preheat oven to 350 degrees F
- 1 egg
- 1/2 cup Italian-flavored bread crumbs
- 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices (4 ounces) Swiss cheese
- 4 slices (1/4 pound) deli ham
- Cooking spray
Creamy Tomato Slow Cooker Chicken
By carvalhohm
1 Spray 3- to 4-quart slow cooker with cooking spray
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (15 oz) Alfredo sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 pouch (8 oz) Old El Paso® roasted tomato Mexican cooking sauce
- 8 oz uncooked pasta (such as penne or mostaccioli)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup shredded Italian cheese blend (2 oz), if desired
Hawaiian Quesadillas
By carvalhohm
Coat a large skillet with cooking spray
- 8 (10-inch) flour tortillas
- 2 (8-ounce) cups shredded Cheddar cheese
- 16 (1-ounce) slices deli sliced ham (1 pound total)
- 1/2 cup crushed pineapple, drained and squeezed dry
Fettuccine with Chicken and Vegetables
By carvalhohm
1 Cook and drain fettuccine and broccoli as directed on fettuccine package
- 1 package (9 oz) refrigerated fettuccine
- 2 cups small fresh broccoli florets
- 1/3 cup Italian dressing
- 1 lb uncooked chicken breast strips for stir-fry
- 1 medium red onion, cut into thin wedges
- 1/4 teaspoon garlic-pepper blend
- 1/2 cup sliced drained roasted red bell peppers (from 7-oz jar)
- Shredded Parmesan cheese, if desired