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 […]
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 […]
- 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
Cook rigatoni according to package directions in heavily salted water.
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.
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.
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.
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 […]
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 […]
- 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
Cook pasta al dente according to package instructions. Will yield about 4 cups cooked pasta. Drain and cool.
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.
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.
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.
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 […]
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 […]
- 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
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.
Add the sausage. Cook until lightly browned, 3 minutes.
Add the garlic, coriander and cumin. Cook, stirring, 30 seconds.
Add the coleslaw, in batches if necessary. Stir-fry 5 minutes or until just tender.
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.
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 […]