https://www.favfamilyrecipes.com/best-guacamole-ever/
Sunday, April 07, 2024
Pasta Fagioli Soup (Olive Garden)
https://www.favfamilyrecipes.com/olive-garden-pasta-e-fagioli-soup/
Sunday, February 06, 2022
Slow Cooker Teriyaki Chicken
1.5 lbs of chicken breasts
2 tsp garlic minced
2 tsp ginger minced
1/4 cup honey
3 tbsps brown sugar
1/2 cup soy sauce
2 tsp sesame oil
2tbsp rice vinegar
1/4 cup cold water
2tbsps corn starch
1 tbsp sesame seeds
2 tbsps sliced green onions
4-5 hours high or low for 8 hours
Slow cooker
Saturday, January 01, 2022
Hatch Green Chile Chicken Enchiladas
FOR THE SAUCE
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth (I used no salt added)
- 1/4 cup heavy cream
- 2 tablespoons chopped Hatch green chiles
- 2 1/2 cup shredded Monterey jack cheese, divided
- Garnish: Avocado slices, green onions, fresh cilantro
FOR THE FILLING
- 1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
- 1 14 ounce can black beans, drained and rinsed
- 1 14 ounce can corn, drained and rinsed
- 1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
- 2 ounces cream cheese, softened
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 soft taco size flour tortillas
Instructions
- Preheat oven to 350 degrees.
FOR THE SAUCE
- In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.
- Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.
FOR THE FILLING
- In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.
- Divide the mixture between eight flour tortillas.
- Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.
- Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.
- Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.
Nutrition
- SERVING SIZE: 1 Enchilada
- CALORIES: 484
- SUGAR: 2.9g
- SODIUM: 720mg
- FAT: 27g
- SATURATED FAT: 13g
- UNSATURATED FAT: 12.2g
- TRANS FAT: 0.1g
- CARBOHYDRATES: 41g
- FIBER: 7g
- PROTEIN: 22g
- CHOLESTEROL: 67mg
Sunday, October 24, 2021
Damn Delicious Beef Stew
INGREDIENTS:
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Heat olive oil in a large skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
- Serve immediately, garnished with parsley, if desired.
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