Trusted Contributor
Posts: 1,997
Registered: ‎07-20-2011


@mtc   and to all the chefs (whether homemade recipes or copied recipes) here, I want to wish everyone a Happy and Healthy Thanksgivng! 

Stay well and enjoy whatever you're eating and doing for the day and the weekend. For my single friends that might be alone, for whatever reason, this board is not closed. Post whatever you want to say, whether a recipe or not. I'm here!😉

Happiness is not a destination, it is a way of life.
Respected Contributor
Posts: 4,829
Registered: ‎11-15-2011


[ Edited ]

Easy Chicken Fajitas


  • 2 tablespoon canola oil, divided
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes, optional
  • OR enough fajita seasoning to coat chicken

  • 1 pound cooked chicken, cut into thin strips
  • 1 medium sweet pepper, julienned (red & green for color)
  • 1/2 cup onion sliced into strips like peppers

  • 6 flour tortillas (8 inches), warmed


  • In a large bowl, combine 1 tablespoons oil and seasonings; add the chicken. Turn to coat.  Set aside.
  • In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove from pan.
  • Pat chicken dry if needed.  In the same skillet, heat chicken to develop seasonings. Return pepper & onion mixture to pan; heat through.
  • Spoon filling down the center of tortillas; fold in half.
  • If desired, serve with toppings.

Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream.


Next ingredient:  Fruit cocktail


Esteemed Contributor
Posts: 5,015
Registered: ‎05-15-2016



fruit cocktail salad
  • Yield: 10



Fruit cocktail salad takes less than 5 minutes to prep and only has 3 ingredients!


2 15 oz cans of canned fruit cocktail packed in water

1 8 oz container of Cool Whip lite

1 cup of pastel mini marshmallows

  • Drain the juice out of the canned fruit cocktail. Reserve 1/4 of the fruit cocktail for the top.
  • Add fruit cocktail, mini marshmallows, and cool whip to a medium to large sized bowl.
  • Stir or fold the cool whip together with the fruit and marshmallows until well combined.
  • Serve the salad in a clear glass bowl and flatten the top out with a spatula. Add some extra marshmallows and the reserved fruit cocktail to the top of the salad. This lets people know what is in the salad.
  • Makes a total of 10 servings and I used a ½ cup for each serving.

Next Ingredient: Baby Bella Mushrooms


Honored Contributor
Posts: 14,545
Registered: ‎06-27-2013


Hello everyone, another recipe using fruit cocktail

  • 2 cups self-rising flour
  • 1 15 oz can fruit cocktail in heavy syrup undrained
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1 stick unsalted butter
  • 1 cup sweetened coconut flakes
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 1 cup chopped pecans
  • Preheat oven to 350 F degrees
  • Spray a 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)
  • In a medium bowl, mix together all cake ingredients using an electric mixer at low speed until thoroughly combined.
  • Pour cake batter evenly into prepared baking dish.
  • Bake at 350 for 30-35 minutes (oven times vary so check after 30 minutes).
  • When done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean.
  • Using a fork, poke a few holes in the cake.
  • Now make the sauce.
  • Combine all the sauce ingredients in a medium sauce pan.
  • Turn the heat up and bring it all to a boil for one minute.
  • Pour warm sauce over warm cake.
  • Make sure to spread out the coconut and pecans evenly over cake.
  • Serve warm or at room temperature.
Honored Contributor
Posts: 14,545
Registered: ‎06-27-2013


[ Edited ]

Next Ingredient: Baby Bella Mushrooms  22C3501A-1F02-42B6-9864-24F949974B76.jpeg

Regular Contributor
Posts: 154
Registered: ‎03-15-2017


[ Edited ]

Heavenly Bake


Elevating a lowly casserole and time-saving canned goods with a few extra special ingredients makes for a surprising delicious dish, perfect for cool Fall & Winter nights.


2 cans cream of shrimp soup

2 large* cans Albacore tuna in water, drained

1 1/2 Cups Half & Half or whole milk

1 1/2 Cups finely shredded cheese, such as Jack or Muenster

1/2 teaspoon thyme

1/2 teaspoon dill

1/4 teaspoon white pepper

1/8 teaspoon nutmeg (optional)


Combine above ingredients in medium sauce pan over low heat. Stir occasionally, breaking up tuna into smaller morsels.



8 ounces dried pasta cooked in boiling, salted water until al dente. Drain but do not rinse. Reserve.



1/2 Cup thinly sliced shallots

1 Cup coarsely chopped Baby Bellas (also known as Crimini mushrooms)


In medium frying pan over medium low heat, saute shallots in small amout butter for 10 minutes, then add 'shrooms the last 5 min. Combine veggies with the juice of 1 lemon then stir into prepared sauce and toss with reserved pasta.


Spoon into prepared casserole dish or 13 x 9 pan. Bake 35 to 40 minutes in 350 oven until just bubbly and lightly browned.


Optional: May substitute 2 ounces Sherry for 1/4 Cup milk. We like to top this dish with a mix of1 Cup Panko bread crumbs, 1/3 Cup grated Parmesan-Reggiano cheese and 1/2 teaspoon paprika. My favorite pasta for this dish is Farfale (Bowtie) design, as it holds the seafood sauce amazingly well.

*We use Kirkland Albacore tuna in 7 ounce cans





Next ingredient: Cinnamon

Esteemed Contributor
Posts: 5,015
Registered: ‎05-15-2016


Honey Mustard Chicken & Brussels Sprouts with Salty Cinnamon Pecan Crumble




At only 8 core ingredients, this is a smart and satisfying one-pan chicken dinner that packs a punch in the flavor department and comes together in a snap.  With this recipe, you get your protein, veggie and grains all in one pan. 

SCALE 1x2x3x


2/3 cup chopped pecans

½ cup old-fashioned oats

½ tsp cinnamon 

Salt and pepper, to taste

½ cup plus 2 TBSP flour, divided (any kind, really)

5 Tbsp olive oil, divided 

6 boneless skinless chicken thighs 

1 cup store-bought honey mustard salad dressing (such as Ken’s)

1 cup chicken stock

3 cups (give or take) Brussels sprouts, halved 


Preheat your oven to 350 degrees F. 


On a large sheet pan, combine the pecans, oats, cinnamon, about ½ tsp salt, 2 TBSP of the flour, and 2 TBSP of the olive oil. Toss with your hands to evenly coat everything and bake for 10 to 12 minutes, stirring halfway through, or until the pecans are deep golden brown. Remove from the oven and set aside.


Meanwhile, in a large skillet over med-high, add 2 TBSP oil. Season the chicken thighs with salt and pepper, and dredge in the remaining flour, giving them a thin coating. Cook the chicken until brown and crusty on both sides, about 3 to 4 minutes per side. Transfer to a plate for the time being. 


Reduce the heat to medium, keep the drippings in the pan and also add the remaining TBSP of oil. Add the Brussels sprouts, season them lightly with salt and pepper, and cook, stirring occasionally, until they are getting brown and crusty; about 8 to 10 minutes. Transfer to the same plate with the chicken.


Reduce the heat to medium and add the honey mustard and chicken stock. Season lightly with salt and pepper and allow the pan sauce to reduce and simmer for 5 minutes, scraping up any bits on the bottom of the pan. 


Preheat your broiler and adjust your rack to the middle position (we don’t want to broil it too fast).

After the sauce has simmered for 5 minutes, slide the chicken and Brussels sprouts back into the pan, tossing to ensure everything is coated in the sauce. Broil until the chicken is deep golden brown and slightly crusty on top (the sugars in the honey mustard will help this happen); about 4 to 5 minutes. Remove from the oven, top with the pecan crumble and serve right away.


Next Ingredient: RED POTATOES 

Esteemed Contributor
Posts: 7,911
Registered: ‎03-09-2010


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The Best Ever Salty Herbed Smashed Potatoes

  • 12 red potatoes
  • kosher salt
  • ground black pepper
  • olive oil
  • dried basil leaves
  • dried thyme leaves
  • dried rosemary
  1. In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.

  2. Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.

  3. Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

Recipe Notes

These are delicious by themselves, but also taste amazing topped with sour cream or greek yogurt, and also parmesan cheese! Yum!


Click here for original recipe... sort of.


Next ingredient:  Sour Cream or Cream Cheese

~ house cat ~
los angeles, california
Honored Contributor
Posts: 19,255
Registered: ‎11-03-2013


@house_cat  I love your potato recipe.  I've made these several times and I just love them.  Thanks for sharing!