Recipes

[momtochloe]

Greetings fellow Recipe lovers,I am back (well maybe 90% but I'll take it).  And thanks for our friend @ChiliPepper for pinch-posting for me in my unexpected absence and may I say what a fine job you did, thank you my friend! 

Now, lemme see if I remember how to do this . . . ah yes something about posting recipes and since it is either freezing outside or blanketed with snow, I am hoping for yummy, warming dishes and again leave it to my girl Chilipepper to post a delicious warm dip to start us off on a warm note:

This is a basic dip to use leftover ham. It is so versatile though, use whatever you have on hand!

Last time I made it, I used leftover ground beef & taco ingredients (tomatoes, green onions, olives, onions, peppers, cheese etc) & it was equally yummy!

It's really good on Fritos Scoops but I also like it on celery stalks to save a few calories & carbs!

Mississippi Sin Ham Dip

There may be 'sin' in the name, but there's goodness in every scoop. This gooey, cheesy, ham-filled dip gets a spicy kick from diced green chiles and McCormick Taco Seasoning Mix. Serve with tortilla chips and bask in winning the appetizer game.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 16

Yield: 2 cups

Ingredients:

• 1 (8 ounce) package cream cheese, softened

• 1 cup sour cream

• 1 (4 ounce) can diced green chilies, undrained

• 1 (1.25 ounce) package McCormick Taco Seasoning Mix

• 1 cup shredded Mexican cheese blend, divided

• ½ cup chopped ham

• 2 tablespoons chopped fresh cilantro

Directions:

1. Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.

2. Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.

3. Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

Nutrition Facts:

             Calories127

Total Fat 11g

Saturated Fat 7g

Cholesterol 32mg

Sodium 391mg

Total Carbohydrate 3g

Dietary Fiber 1g

Total Sugars 1g

Protein 4g

Vitamin C 5mg

Calcium 83mg

Iron 0mg

Potassium 70mg

NEXT INGREDIENT: BANANAS

[RespectLife]

@momtochloe     @ChiliPepper 

Hey you guys!  That dip is right up my new alley, Thanks!!

Honestly, though....I'd rather have this:

Bananas Foster Bread Pudding

Pudding:

• 1 French baguette cut into 1/2-inch cubes (about 1 pound, not French bread!)
• 1 tablespoon vegetable oil                               1 tablespoon unsalted butter
• 3 ripe medium bananas, peeled and sliced      1/2 cup spiced rum
• 1 cup lightly packed brown sugar                   1/2 teaspoon salt
• 4 large eggs beaten                                          2 12 ounce cans evaporated milk
• 1 cup half-n-half                                             1/2 cup sugar

Streusel:

• 1/3 cup all-purpose flour                                 1/4 cup chopped pecans
• 1/4 cup lightly packed brown sugar                1/4 cup rolled old-fashioned oats
• 1/4 teaspoon salt                                             1 tablespoon vegetable oil

Topping:                                Powdered sugar

Pudding:

1. Heat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
2. Place bread pieces in a large mixing bowl; set aside.
3. In a large skillet over medium-high heat, melt butter and 1 tablespoon oil together. Add banana slices, and cook fro 1 minute.
4. Carefully add half the rum. Cook for 1 to 2 minutes (or until flames subside if rum flames). Add the rest of the rum, brown sugar, and 1/2 teaspoon salt. Cook until sauce reduces down and thickens a bit, and sugar is completely dissolved, about 3 to 4 minutes.
5. In a medium mixing bowl, beat together eggs, evaporated milk, half-Half, & sugar. Pour the milk mixture over bread. Then pour the banana mixture over the bread. Gently stir to coat the bread & combine everything together. {The mixture is going to look very liquidy, that's okay.}
6. Carefully pour the pudding mixture into the prepared baking dish. Bake for 20 minutes.

Streusel:         In a medium bowl, combine flour, pecans, brown sugar, oats, and salt. Add oil, and stir until evenly moistened (the mixture will still be very dry).

1. Remove the pudding from the oven and sprinkle the streusel evenly over the top of the pudding. Return pudding to the oven and bake for an additional 30 minutes, or until top is golden and pudding i set.
2. Remove from oven and let cool at least 10 minutes before serving. Sprinkle the entire pudding or individual servings with powdered sugar if desired.

Sorry it is kinda small to read, but every time I tried a larger font, it jumbled the recipe all over the place.

NEXT INGREDIENT:

CAULIFLOWER

[walker]

@momtochloe ...... thank you for starting off another year of the Recipe Game.  Glad you are feeling better and I wish you a happy, healthy 2025!

I found this recipe in a Taste of Home Best Of Church Suppers cookbook.  I have not tried it yet.  I will wait for some good grapes to arrive at the store again.  It is different but sounds good and made a "Best of" cookbook.  New Year....New Recipe!

Tangy CAULIFLOWER Salad

1 large head of CAULIFLOWER, broken into florets***

1 cup halved green grapes

1 cup coarsely chopped walnuts

1 cup mayonnaise

1/3 cup honey

1 tablespoon prepared mustard

In a large bowl, toss CAULIFLOWER, grapes and walnuts.

Combine the mayonnaise, honey and mustard; pour over CAULIFLOWER mixture and stir to coat.  Refrigerate until serving.

(*** blanching not necessary)

NEXT INGREDIENT .... RICE

[ChiliPepper]

Super YUM & easy. I sometimes add black beans to make them even more hearty. I sub Rotel for the tomato paste because I always seem to have that!

This mixture is good to stuff zucchini, spaghetti squash, acorn squash etc. with also.

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!

Prep Time: 5 minutes 

Cook Time: 1 hour 

Total Time: 1 hour 5 minutes 

Servings: 6

Ingredients:

• 3 bell peppers 
• 1 lb. Mexican chorizo 
• 1 yellow onion 
• 2 cloves garlic 
• 1 4 oz. can diced green chiles 
• 2 Tbsp tomato paste 
• 2 tsp chili powder 
• 1/2 tsp cumin 
• 1/2 tsp garlic powder 
• 1/4 tsp cayenne pepper 
• 1/4 tsp salt 
• 1/2 cup long grain white rice (uncooked) 
• 1 cup chicken broth 
• 1 cup shredded mozzarella 

Instructions:

• Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
• Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
• Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
• Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
• As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
• Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
• Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!

Nutrition:

Serving: 1 pepper | Calories: 380kcal | Carbohydrates: 24g | Protein: 18g | Fat: 24g | Sodium: 1032mg | Fiber: 3g

NEXT INGREDIENT: PASTA - ANY TYPE

[sabatini]

I've posted this before....

Asiago Mushroom Chicken

• 1 lb boneless skinless chicken breast (about 2 large)
• 2 cups mushrooms, cut in half
• 1 clove garlic, minced
• 3 springs fresh thyme
• 1 1/2 cups dry white wine
• 1/2 cup seasoned flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/4-1/2 cup shredded asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• seasoned flour:
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. Bruise the fresh thyme by twisting it between your fingers, & add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for about 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup). I actually use more cheese!

 Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta. I used bow tie.

**It wouldn't hurt to add some sun dried tomatoes if you have them!

Next Ingredient: zucchini

[Solar Is My Name]

@walker No blanching of cauliflower before putting this salad together? 

Thanks!

-Solar 

[walker]

I must be hungry for ZUCCHINI and can't decide so sharing two recipes.....first one (repeat) is a favorite of mine and second I have not tried but saved from Trisha Yearwood ....

ZUCCHINI Casserole

3 cups of ZUCCHINI (unpeeled and cubed)

1 small onion

1 can Cream of Chicken Soup (undiluted)

1/2 cup sour cream

1/2 pkg.Pepperidge Farm Stuffing (crushed type)

1/3 cup melted butter

Cut ZUCCHINI into bite-size pieces.  Lightly cook and drain. Mix stuffing with butter.  Then mix all ingredients with half of the stuffing mixture.  Put into a 2-3 quart casserole dish and top with remaining stuffing.  Bake at 350 for 25 minutes or until brown and bubbly.

ZUCCHINI Saute'

1 tablespoon olive oil

1/2 teaspoon minced garlic

3 large ZUCCHINI, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Parmesan Cheese

Heat olive oil in skillet over medium heat.  When hot, add the garlic and sauté for two minutes; don't let it brown.  Add the ZUCCHINI, salt and pepper and cook until the ZUCCHINI is tender but still slightly crisp, about 5 minutes. Transfer the ZUCCHINI to a serving dish and sprinkle with Parmesan Cheese.

NEXT INGREDIENT ..... CELERY 

@Solar Is My Name ....I just saw your message...no blanching of cauliflower in previous recipe as this is a cold dish.  

[Zhills]

TARRAGON CHICKEN SALAD  from The Silver Palate Cookbook

Boneless Whole Chicken Breasts, (cooked).  About 3 pounds  (4-6)

1/2 cup dairy sour cream

1/2 cup mayonnaise

2 celery ribs, cut into 1/4" bits

1/2 cup shelled walnuts

1 tablespoon crumbled dried tarragon

salt and freshly ground black pepper, to taste

 1. Cool cooked chicken.

 2. Shred meat into bite-size pieces and transfer to a bowl.

 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

 4. Add celery, walnuts, tarragon, salt and pepper to taste, and toss well.

 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.  Serves 4-6

For sandwiches, cut the ingredients smaller to taste!

Next ingredient:   Canned tomatoes

[Little Tex]

Swiss Steak, from SipandFeast on Instagram

Ingredients:

• 2 lbs. top round (or bottom round, eye of round or chuck steak), cut into serving size pieces
• 1/2c. flour
• Salt and Pepper
• 5T. Oil, divided
• 2 lg. onions, chopped
• 3 ribs celery, chopped
• 1 lg carrot, chopped
• 5 cloves garlic, minced
• 1- 28 ox. Can of Plum Tomatoes
• 1 1/4c. Low sodium beef broth, plus more as needed
• 1 T. Sugar
• 1 T. Worcestershire
• 1 t. Coarsely ground black pepper

Directions:

• Pound meat pieces into 1/2" thickness
• Heat a lg. heavy skillet to slightly more than medium heat with @T. neutral oil. Pat meat dry and liberally season both sides of meat with salt and pepper. Dredge the meat in flour and shake off excess. Add meat to hot skillet and sear until well browned on both sides. Remove steak from skillet.
• Add remaining oil to pan. Add onion, celery, carrot and a pinch of salt. Sauté 10-15 minutes or till veggies are tender; add garlic and cook 1 minute more.
• Add beef stock to veggies in skillet and bring to a boil, scraping bottom of pan.After a couple of minutes, add tomatoes 9breaking up), Worcestershire, pepper and sugar. Stir and let come to a lively simmer. Taste for salt and pepper.
• Add beef back to pan and cover. Cook over a low simmer for 90-120 minutes, flipping meat over every 30 minutes. If sauce begins to dry out, add a few ounces of water.
• Once the meat is tender, turn off heat and taste one last time for s&p. There may be a fair amount of fat on the surface which you can spoon off or lay a paper towel across the top of the sauce and then lift out.
• Top with chopped parsley and a little grated cheese of choice (opt.). Serve with crusty bread. Can serve over rice, egg noodles or mashed potatoes.

Next Ingredient: Tortillas

[walker]

Guess I am undecisive lately so here are two recipes for today and TORTILLAS!

Sweet and Sour Chicken Wraps

1 1/2 cups chopped cooked chicken

1 cup packaged coleslaw mix

1/4 cup slivered almonds

1/3 cup sliced water chestnuts

1/2 red bell pepper, cut in thin strips

4 (8") flour TORTILLAS

1/2 cup sweet and sour sauce

Mix chicken, coleslaw, almonds, water chestnuts, and pepper strips.  Spoon evenly down center of each TORTILLA.  Top evenly with sweet and sour sauce; roll up.

Chicken Caesar Salad Wraps

1 (7 1/2 oz.) package Caesar Salad Mix

1 cup chopped cooked chicken

4 (8") flour TORTILLAS

2 tablespoons shredded fresh Parmesan Cheese

Combine all contents of packaged Caesar salad except croutons with chicken.  Spoon mixture onto TORTILLAS.

Crush croutons from the salad package; sprinkle over salad mix along with Parmesan cheese.  Roll up each TORTILLA.

NEXT INGREDIENT .... ANY CANNED BEANS...i.e...

                              black beans, kidney, garbanzo,etc.