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Shrimp Tostadas

Shrimp Tostadas

INGREDIENTS Salsa:  1/2 cup corn, frozen, fresh, or canned  1/3 cup red onion, diced  1 large tomato, diced  1 avocado, diced  2 tablespoons cilantro, chopped  1 lime, juiced Shrimp:  1 lb medium uncooked shrimp, peeled and deveined  1 tablespoon olive oil  1 teaspoon chili powder  1/4 teaspoon garlic powder  1/4 teaspoon ground cumin  1/4 teaspoon salt  1/4 teaspoon pepper  8 tostadas  1 15 ounce can Old El Paso black refried beans  1 1/2 cups shredded mexican blend cheese INSTRUCTIONS For […]

FAJITAS ON A STICK

FAJITAS ON A STICK

INGREDIENTS  1/2 white onion , cut into 1 inch pieces  1 red bell pepper , seeded and cut into 1 inch pieces  1 green bell pepper , seeded and cut into 1 inch pieces  2 tablespoons vegetable oil  1 1/2 pounds of boneless skinless chicken breasts , cut into 1-inch cubes  1-2 tablespoons fresh lime juice  2 tablespoons Old El […]

CREAMY SAUSAGE AND MUSHROOM RIGATONI

CREAMY SAUSAGE AND MUSHROOM RIGATONI

INGREDIENTS

  •  12 ounces rigatoni pasta (3/4 of a box)
  •  12 ounces bulk Italian sausage
  •  1 tablespoon butter
  •  1 pound sliced fresh mushrooms
  •  2 garlic cloves , minced
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  2 cups heavy whipping cream
  •  Minced fresh parsley or basil , optional

INSTRUCTIONS

  1. Cook rigatoni according to package directions in heavily salted water.
  2. Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan.
  3. In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is completely evaporated.
  4. Stir in cream and bring it to a boil. Reduce heat to medium and cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley or basil.
CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

INGREDIENTS Soup:  ¼ cup extra virgin olive oil  4 tablespoons unsalted butter  2 medium yellow onions roughly chopped (about 2½ cups)  4 cloves garlic coarsely chopped  1 green or red bell pepper deseeded and roughly chopped  6 6-inch corn tortillas, cut into small pieces (about 1¼ cups) see note  2 teaspoons chili powder  1 tablespoon ground cumin  8 cups low sodium chicken stock or […]

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

INGREDIENTS  6 tablespoons butter  1/2 cup carrot , diced  1/2 cup celery , diced  1/2 cup onion , diced  1 clove garlic , minced  1/4 cup flour  3 cups reduced-sodium chicken broth  1 1/2 cups cream  1 (6 ounce) package long grain and wild rice blend, cooked according to instructions  1 cup cooked and shredded chicken  salt and pepper to taste INSTRUCTIONS In a Dutch oven, melt the […]

FIESTA CHICKEN PASTA BAKE

FIESTA CHICKEN PASTA BAKE

INGREDIENTS

  •  8 ounces fusili pasta , uncooked (can also use any other pasta shape)
  •  1 cup thick and chunky salsa
  •  1 cup sour cream
  •  1 tablespoon Old El Paso taco seasoning
  •  1 (15 ounce) can whole kernel corn, drained
  •  1 (15 ounce) can black beans, drained and rinsed
  •  2 cups cooked and shredded chicken (rotisserie chicken works well here)
  •  2 cups shredded Monterey Jack and Cheddar cheese , divided (or use all cheddar)
  •  (optional) cilantro or sliced green onions for garnish

INSTRUCTIONS

  1. Cook pasta al dente according to package instructions. Will yield about 4 cups cooked pasta. Drain and cool.
  2. Preheat oven to 350 degrees. In a large bowl stir together the salsa, sour cream, and taco seasoning. Add the cooked pasta and stir to coat.
  3. Add the corn, black beans, chicken, and 1 cup of the cheese. Toss to combine and pour into a 9×13 baking dish. Sprinkle remaining 1 cup of cheese on top.
  4. Cover with foil and bake for 20 minutes. Take off foil and bake for an additional 5-10 minutes or until cheese is bubbly. Garnish with cilantro or green onions if desired.

BAKED ZITI

BAKED ZITI

INGREDIENTS  1 lb ground Italian sausage  1 lb ziti (rigatoni or penne can also be used)  1 (24-26 ounce) jar marinara sauce (I like Rao’s brand)  16 ounces cottage cheese (1% fat)  1 1/2 cups shredded Mozzarella cheese  1 1/4 cup grated Parmesan cheese divided  2 large eggs  1/4 cup chopped basil (more for the top)  1 cup heavy cream  1 teaspoon cornstarch INSTRUCTIONS Preheat oven to 350 degrees.  The […]

BUFFALO CHICKEN PASTA SALAD

BUFFALO CHICKEN PASTA SALAD

INGREDIENTS  8 ounces small uncooked pasta such as mezze penne  1/2 cup Frank’s hot sauce  1/2 cup olive oil  1 tablespoon lemon juice  1/4 teaspoon garlic powder  1/4 teaspoon onion powder  1/4 teaspoon celery salt  2 cups precooked chicken or rotisserie chicken chopped  1 1/2 cups crumbled blue cheese  1 cup carrots chopped  1 cup celery chopped  optional 1/2 cup red onion, chopped INSTRUCTIONS Cook pasta according to package directions to […]

Cabbage Soup

Cabbage Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 oz spicy andouille sausage, thinly sliced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon ground cumin
  • 2 (10 oz) packages) coleslaw
  • 1 (14 oz) can unsalted diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 1 quart beef stock

Instructions

  1. Heat a large saucepan over medium-high heat, about 2 minutes. Add the oil and the onion. Cook until tender, stirring often, about 5 minutes.
  2. Add the sausage. Cook until lightly browned, 3 minutes.
  3. Add the garlic, coriander and cumin. Cook, stirring, 30 seconds.
  4. Add the coleslaw, in batches if necessary. Stir-fry 5 minutes or until just tender.
  5. Stir in the tomatoes, black pepper and beef stock. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 10 minutes.
Cream of Broccoli Soup

Cream of Broccoli Soup

Ingredients 3 cups reduced-sodium chicken stock 1 teaspoon coarse kosher salt (not fine table salt) ½ teaspoon black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried thyme 1 lb. fresh broccoli florets, roughly chopped 1/4 cup heavy cream 1/4 cup grated Parmesan cheese Instructions In a large saucepan, add the chicken stock, kosher salt, black pepper, onion powder, garlic powder and […]