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One-Pan Jambalaya: Serves 6
Based off of a Cooking Light recipe.
- 1 T canola oil
- 2 (8 oz each) packages frozen chopped onion and bell pepper medley
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 c andouille sausage, finely chopped
- 2 c rotisserie chicken, shredded
- 2 (10 oz each) cans diced tomatoes and green chiles, juices reserved
- ~1.5 cups chicken broth or water
- 2 ( Read more... )
- 1 T canola oil
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Fritos Cookies
- 1 package (9.75-10.5 oz) Fritos
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- Chocolate, to taste ( Read more... )
- 1 package (9.75-10.5 oz) Fritos
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Loaded Chicken and Potatoes: Serves 4-6
Inspired by a Pinterest find, I made a ridiculous amount of adjustments, so I need to get down what I did before I forget!
- 4 lb russet potatoes, cut into 1/2" cubes
- 1/3 c olive oil
- salt and pepper, to taste
- 1 T smoked paprika
- 2 T garlic powder
- 2 T hot sauce (or more, to taste)
- 1 1/2 c rotisserie chicken, shredded
- 1 c cheddar cheese
- 6 slices bacon ( Read more... )
- 4 lb russet potatoes, cut into 1/2" cubes
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Pulled Pork Sandwiches: Serves 2
A favorite preparation for pulled pork around here!
- 1 1/2 c pulled pork
- favorite BBQ sauce, to taste
- 1/4 c quick pickled red onions
- 1/2 avocado, sliced
- 2 slices cheddar cheese
- 2 buns ( Read more... )
- 1 1/2 c pulled pork
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Zucchini Chocolate Cake: Serves 12-14
A great use for garden-fresh zucchini. It has a good flavor to eat as-is, or you could dust with some powdered sugar or adding a chocolate or cream cheese frosting. I received this recipe from Shannon at my bridal shower.
- 1/4 c butter, softened
- 1 1/3 c sugar
- 1/2 c vegetable oil
- 2 eggs
- 1 t vanilla extract
- 2 1/2 c flour
- 2 T cocoa powder
- 1/2 t baking ( Read more... )
- 1/4 c butter, softened
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Wild West Chicken Tacos: Serves 4
An absolutely delightful image of tacos using baked beans, chicken, and bacon greeted me when I flipped my 2011 Betty Crocker calendar to May inspired this. Use your favorite homemade or canned baked beans.
Tacos:- 2 c cooked chicken, shredded
- 1/2 t ground cumin
- 1/2 t chili powder
- 1 c baked beans
- 4 slices bacon, cooked and crumbled
- 8 hard taco ( Read more... )
- 2 c cooked chicken, shredded
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Watermelon Mango Salad: Serves 4
I found this easy to prepare, refreshing salad as a suggested side for a spicy main entree in Cooking Light.
- 2 c watermelon, seeded and cubed
- 1 c mango, peeled and chopped
- 1 1/2 T lime juice
- 2 t honey
- salt, to taste
- 1 t mint, chopped ( Read more... )
- 2 c watermelon, seeded and cubed
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Veggie Quesadilla Triangles: Serves 4
I adapted this recipe from one I found in the grocery. Use your favorite BBQ sauce!
- 1 plum tomato, chopped
- 1/2 c corn kernel (thawed, if using frozen)
- 1 (15 oz) can black beans, rinsed and drained
- 1 small onion, chopped
- 1/3 c BBQ sauce
- 1 1/2 c cheddar cheese, shredded
- 8 (8") tortillas
- 2 T cilantro, chopped
To Serve:- salsa
- sour cream
- guacamole ( Read more... )
- 1 plum tomato, chopped
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Tropical Yogurt Parfaits: Serves 4
Another one of my entries from a recipe contest on the old Recipezaar site. We had a lot of fun with these community events, coming up with fun twists on the featured ingredient lists. This one could be used for breakfast or even a dessert. You could prep the syrup and granola the night before for quicker prep - just store the syrup in the fridge ( Read more... ) -
Tiny Apple Pies with Crumble Topping: Yield 24 tiny pies
Being partial to finger foods, I wanted to go with a tiny pie option. When I looked, all I found was a recipe for "mini" apple pies made in a regular muffin sized tin. So I put together my own bite-sized ones. These can be made gluten free through the use of gluten free flour blend and making sure your other ingredients are also gluten free.
Crust ( Read more... )