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Recipe Exploration: Mexican Chicken Casserole

March 12, 2012 2 comments

Name: Mexican Chicken Casserole
By: Renee Valentine

Prep Time: 15 min
Cook Time: 30 min

Servings: 8

Ingredients:

  • 4 teaspoons olive oil
  • 2 cups fresh sliced mushrooms
  • 6 tablespoons sour cream
  • 2 cups shredded Mexican Blend cheese
  • 4 oz can of chopped green chiles
  • 1 package of taco seasoning
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Cayenne Pepper
  • 2 teaspoons cumin
  • 15 oz can of black beans
  • 1 (16 ounce) jar salsa
  • 2 cups cooked white rice
  • 8 ounces boneless chicken breast halves, cooked and diced

Directions:

  1. In a skillet, heat oil over medium heat. Saute mushrooms until soft.
  2. Combine mushrooms, sour cream, 1 cup of cheese, green chiles, taco seasoning, salt, pepper, cayenne pepper, cumin, black beans, salsa, rice, and chicken. Place in a greased 9X13 casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
  4. Sprinkle remaining cheese on top of casserole and bake until melted.


Notes:

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Recipe Exploration: Coffee Crusted Steak

February 20, 2012 1 comment

This recipe is so easy to do!

Name: Coffee Crusted Steak
By: Renee via kevinandamanda.com

Prep Time: 5 minutes
Cook Time: 12 minutes

Servings: 2

Ingredients:

  • 2 (8 oz) ribeye steaks
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ground coffee (hazelnut)
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter


Directions:

  1. Season steaks with salt & pepper, then cover with ground coffee.
  2. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned.
  3. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!


Notes:

http://www.kevinandamanda.com/recipes/dinner/coffee-crusted-steak.html

Categories: Recipe Exploration Tags: , , , ,

Recipe Exploration: Blue Ribbon Chili

February 6, 2012 1 comment
Name: Blue Ribbon Chili
By: Renee (modified from All Recipe)

Prep Time: 10 min
Cook Time: 1 hr

Servings: 8

Ingredients:

  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • ¼ teaspoon of red pepper chili flakes
  • 1 28 ounce can tomato sauce
  • 1 (8 ounce) jar salsa
  • 1 package of chili seasoning mix
  • ½  (15 ounce) can light red kidney beans
  • ½  (15 ounce) can dark red kidney beans
  • ½  (15 ounce) can of chili beans

Directions:

  1. In a large pot over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, red pepper flakes, tomato sauce, salsa, chili seasoning mix and beans. Mix well, reduce heat to low and simmer for at least an hour.

Notes:

* Can spice up this chili with any seasonings you would like.  It’s very versatile.

Recipe Exploration: Chewy Granola Bars

February 6, 2012 1 comment
Name: Chewy Granola Bars
By: Renee (modified from All Recipes)
Prep Time: 5 minutes
Bake Time: 20 minutesServings: 18

Ingredients:

  • 1/2 cup honey
  • 2/3 cup melted butter
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½  cup miniature semisweet chocolate chips
  • ½ cup raisins
  • ½ cup chopped peanuts
  • ½ cup dried cranberries

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
  2. In a large mixing bowl, combine the honey, melted butter, brown sugar and vanilla extract.  Mix until completely combined.
  3. In another bowl mix the oats, flour, baking soda and cinnamon.  Slowly add oat mixture to honey mixture stirring as you go.  Stir in 2 cups assorted chocolate chips, raisins, nuts etc.
  4. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Notes:

  • Feel free to experiment with the nuts and fruit inside these bars.

Recipe Exploration: Cinnamon Toast Crunch Cupcakes

February 4, 2012 2 comments
Name:  Cinnamon Toast Crunch Cupcakes
By: Renee (Modified from Your Cup of Cake)

Prep Time: 15 min
Cook Time: 15-18 min

Servings: 24 Cupcakes

Ingredients:

Cinnamon Cake:

  • 3 eggs
  • 1/3 cup oil
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream
  • Vanilla Cake Mix (not white cake mix)
  • 1 ½ teaspoon cinnamon
  • ¼ cup finely sifted Cinnamon Toast Crunch cereal (optional)
    • (Crush the cereal in a bag or use a food processor and then sift out ¼ cup)

Cinnamon Toast Crunch Buttercream:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • ⅔  cup finely sifted Cinnamon Toast Crunch powder
    • (Crush the cereal in a bag or use a food processor and then sift out ⅔  cup)

Directions:

  1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
  1. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
  2. Mix in sour cream.
  3. Add cake mix and cinnamon and mix until smooth.
  4. Stir in lightly crushed cereal.
  5. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
  6. Meanwhile, for the buttercream icing, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
  7. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.


Notes:

  • This also makes great mini cupcakes and cake as well.  The mini-muffins were popable and great even without icing (turning them into muffins I suppose) and the cake is really moist.  We made a layer cake out of it.
  • If making muffins, less bake time is needed.  If making a cake, more bake time is needed.

Recipe Exploration: Spicy Sausage Casserole

February 4, 2012 Leave a comment
Name:  Spicy Sausage Casserole
By:  Renee (modified from AllRecipes.com)

Prep Time:  20 minutes
Bake Time:  60 minues

Servings: 6

Ingredients:

  • 2 lb fresh, ground spicy pork sausage
  • 1 cup uncooked long-grain rice (I used instant with no problem)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 350 degrees
  2. In a large skillet, brown sausage and drain grease.
  3. Stir in rice, onion, garlic and peppers. Cook 5 minutes.
  4. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
  5. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

Notes:
* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage

Recipe Exploration: Cheesy Bacon, Chicken, and Avocado Quesadillas

January 19, 2012 Leave a comment
Name: Cheesy Bacon, Chicken, and Avocado Quesadillas
By:Renee (from kevinandamanda.com)

Prep Time: 10
Cook Time: 10

Servings: 8 (half a quesadilla is a serving)

Ingredients:

  • 4 medium-sized flour tortilla shells
  • 1 lb chicken, cut into bite-sized pieces
  • salt and pepper
  • 1/2 cup scallions, diced
  • 8 strips of bacon, cooked & crumbled
  • 1 avocado, diced
  • 3 cups mild cheddar cheese, shredded
  • 2 tbsp butter

Directions:

  1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
  2. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
  3. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
  4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Notes:

  • I used the bacon pieces used for salads and made them crispy in the microwave.  Was a lot easier.  But if you don’t have extra bacon grease handy, it’s good to make the bacon yourself.
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