21 de julio de 2017

garbanzos with smoked chorizo RECIPE FOR TODAY

Garbanzos & Chorizo

GArbanzos with smoked chorizo

  • 1 tbs olive oil
  • 3 smoked chorizo links
  • 1/2 a diced pepper
  • 1 diced medium onion
  • 2 cloves minced garlic
  • 1/4 cup of chopped cilantro
  • 1 Tbs of capers
  • 2 Tbs of white vinegar
  • 2 15oz cans of garbanzo beans
  • 1 cup tomato sauce
  • 1/2 cup of chicken stock
  • 3 roma tomatoes peeled, seeded and diced (or 1/2 cup of canned diced tomatoes)
Slice your chorizo into 1 inch slices.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let them brown on both sides. You may have to brown the chorizo in batches because you don’t want to crowd the pan.
Once the chorizo is brown and has released all of it’s juices, use a slotted spoon to transfer the chorizo to a plate; set aside.
Add onions, peppers and garlic to the pan. Add white vinegar and scarp all the brown bits on the bottom of the skillet. Saute onion mix until soft, about 5 to 7 minutes. Add the cilantro and capers to the onion mixture.  Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir. Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock and diced tomatoes to the garbanzo beans. Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Serve warm over white rice and a slice of avocado.


Rinde para 6-8 porciones
1 lata de crema de coco de 15 onzas
2 tazas de agua
2/3 de taza de maicena (fécula de maíz)
1 ramita canela
3 clavitos de olor
1 pizca de sal

1. En un tazón, mezcla bien la crema de coco, el agua y las especias con la sal.
2. Pon esta mezcla en una olla a fuego mediano y cocina revolviendo constantemente hasta que hierva.
3. Retira las especias (canela y clavitos de olor).
4. Diluye la maicena en un poco de agua y añádela a la olla. Sigue cocinando, revolviendo constantemente, hasta que hierva y espese.
5. Retira del fuego y vierte la mezcla en un molde refractario.
6. Una vez que el tembleque haya cuajado, lo volteas sobre una bandeja y lo espolvoreas con canela en polvo.
7. Corta en cubos y sirve.

20 de julio de 2017

Tembleque from La Isla del Encanto RECIPE FOR TODAY

Makes 6-8 servings


1 can of 15-ounce coconut cream

2 cups water

2/3 cup cornstarch

1 cinnamon stick

3 little cloves

1 pinch of salt


1. In a bowl, mix well the coconut cream, water and spices with salt.

2. Put this mixture in a saucepan over medium heat and cook constantly stirring until it boils.

3. Remove the spices (cinnamon and cloves).

4. Dilute the cornstarch in a little water and add it to the pot. Continue cooking, stirring constantly, until it boils and thickens.

5. Remove from the heat and pour the mixture into a refractory mold.

6. Once the tembleque/ maja blanca has set, turn it on a tray and sprinkle with cinnamon powder.

7. Cut into cubes and serve.

Croquetas de Jamón RECIPE FOR TODAY

Croquetas de Jamón
This a very simple rendition of a fritter that can be embellished and seasoned in a million different ways. Perfect for tapas, I’m sure I’ll get more practice going into the holidays. Before frying, I heated the oil to 375 degrees, the standard temperature in most traditional recipes. Though they came out well, I think I may have had fewer eruptions if I’d lowered the heat slightly (closer to 365 degrees) which I’ll try the next time.
8 ounces cooking ham, cubed
1 tablespoon dijon mustard
3 tablespoons unsalted butter
1/4 cup unbleached, all-purpose flour, plus more for dusting
1 1/2 cups whole milk
Kosher salt and freshly ground pepper
Pinch of freshly ground nutmeg
2 large eggs, well beaten at room temperature
1 cup dried bread crumbs
Canola oil, for deep frying
Line a baking sheet with plastic wrap and set aside.
Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.  In the meantime, gently heat the milk to a gentle simmer but do not let it boil.  Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat. Add the pureed ham and mix until well combined.  Season with salt, pepper and nutmeg.
Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.  Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.  Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.  One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.  They should be completely coated in bread crumbs so they don’t leak when cooked.
Add about 3″ of oil to a large heavy skillet.  Heat over medium-high heat to 375°F (see header).  Working in batches, carefully add the croquetas.  Gently turn until brown on all sides, about 2 minutes.  Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.
Makes 20-24 croquetas.

19 de julio de 2017

Plantain Lasagna aka Pastelón RECIPE FOR TODAY

Plantain Lasagna Plantain Lasagna

Plantain Lasagna aka Pastelón

Recipe type: Main
Cuisine: Spanish
Serves: 4-6
  • 3-4 Large ripe plantains
  • 1 medium onion, chopped
  • 1 red/ green bell pepper, chopped
  • 3 teaspoons minced garlic
  • 1-teaspoon cumin spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (thyme)
  • ½ -1 teaspoon cayenne pepper
  • 2 tomatoes chopped or 1 cup tomato sauce
  • 1-pound ground beef/chicken
  • 1 16-ounces black beans drained and rinsed
  • ¼ cup sliced olives
  • 2 -3 green onion chopped
  • ¼-teaspoon ground coriander
  • ½-teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 2 cup shredded cheese
  • 1 packet sazon or 1 tablespoon chicken bouillon
  • 2-3 Tablespoon parsley chopped
  • 2-3 large eggs
  1. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
Frying Method
  1. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  2. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  3. Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Baking method
  1. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.
  2. Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
  3. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed. Season
  4. with salt, chicken bouillon or sazon.
  5. Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside
  1. Spray a deep 8x8 pan with cooking spray or rub with butter/oil.
  2. Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
  3. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between if desired
  4. In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing.
  5. Add cheese if desired, or only use cheese
  6. Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly.
  7. Let it cool then serve warm

IMG_5971IMG_6810IMG_6780IMG_6784IMG_6790IMG_5982IMG_7090IMG_7106IMG_7119IMG_7128IMG_7651-2Plantain Lasagna

18 de julio de 2017


Papas Rellenas are a traditional Cuban delicacy. | Recipe from @whatagirleats


  • For the mashed potatoes, cold, firm potatoes are best. If you want to cut corners, most grocery stores have pre-made mashed potatoes in the refrigerated section.
  • Mashed Potatoes
  • 2 pound potatoes, about 4 large, peeled and cubed
  • 4 tablespoons unsalted butter
  • 2 egg yolks, lightly beaten, (reserve whites)
  • ¼ cup whole milk or cream
  • Salt and pepper to taste.
  • Breading
  • ¼ cup all-purpose flour
  • 1 cup bread crumbs
  • reserved egg whites, plus one whole egg, beaten

Report this ad
  1. For the mashed potatoes
  2. Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.
  3. Assembling the Papas
  4. Using about ¼ cup stiff, cold mashed potatoes, form into a ball.
  5. Flatten ball and make a hollow.
  6. Put about 1 tablespoon picadillo inside indentation.
  7. Enclose meat in potatoes, forming into a ball. Place on baking sheet.
  8. Repeat with remaining potatoes and meat.
  9. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
  10. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1½ inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
  11. Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.

17 de julio de 2017


Image may contain: food


Author: Bits of Umami
Serves: 2

2 Bone-In Pork Chops (about ¾"-1" thick)
2 tablespoons Olive Oil for searing
For Marinade
1 packet Goya Sazon seasoning
1 teaspoon Goya Adobo seasoning
¼ teaspoon Cumin
¼ teaspoon Oregano
¼ teaspoon Black Pepper
2 clove minced Garlic
¾ teaspoon Vinegar
¾ teaspoon of Italian Dressing
1 tablespoon Olive Oil

Combine all marinade ingredients in a large bowl and mix well
Place pork chops into bowl with marinade and massage marinade into them so that they are fully covered
Cover bowl and let marinate overnight in the refrigerator. If you can't marinate overnight - marinate for at least an hour
When ready to begin cooking remove from refrigerator and let sit out for about 20 minutes
Preheat oven to 400 degrees
Heat frying pan on medium heat and once heated add olive oil
Remove pork chops from marinade and dry them completely
Place pork chops in frying pan and sear for about 2-3 minutes per side. Do not move them while they're searing
Place pork chops onto baking sheet and put into oven to complete cooking (about 7 minutes)
Remove from oven and cover them for about 5 minutes
Serve and enjoy!

16 de julio de 2017

Pork Chops with Beer and Garlic RECIPE FOR TODAY

Resultado de imagen para Chuleta de cerdo con cerveza y ajo
Pork Chops with Beer and Garlic
2lbs pork chop
1 teaspoon oregano
1 can of beer
3 garlic cloves
5 olives
2 teaspoons oil

In a little oil in a frying pan add the garlic cut in half without peeling, and let fry a little then set aside.
Season the meat, then brown a little, add oregano, rosemary, beer and garlic. Let it cook a little so that the chops can absorb the beer.
It can be served with white rice or a side of veggies and mashed potatoes.

15 de julio de 2017


No-Fuss Side Recipe: Easy Cheesy Garlic Bread


1 loaf Italian bread
1/2 cup unsalted butter, room temperature
1 1/2 teaspoon garlic powder
1 cup mozzarella cheese, shredded
1 cup romano cheese, thickly grated
1 tablespoon parsley, finely chopped
Preheat oven to 400 degrees F.
Take loaf of Italian bread and cut in half lengthwise so you have two, long halves.
In a medium bowl, mix together butter and garlic powder. In a separate bowl, mix together the two cheeses.
Spread garlic butter over both halves of bread, place on a baking sheet and bake for 8-10 minutes, or until lightly browned.
Remove loaf from oven, sprinkle on mixed cheeses and return to oven. Cook for another 2-3 minutes, or until golden brown and bubbly.
Let cool 5 minutes, sprinkle with parsley, slice and serve immediately.

Fudgy Chocolate Banana Bread RECIPE FOR TODAY

Image may contain: dessert and food

Fudgy Chocolate Banana Bread

80g (1/3 cup) wholemeal spelt flour or regular wholemeal flour
50g (1/2 cup) all-purpose cake flour
a pinch of salt
25g (3 heaped tablespoons) cocoa powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
90g soft brown sugar
3 tablespoons honey
60g medjool dates, pitted and roughly chopped
2 eggs
110ml coconut oil
2 large, very ripe bananas
1 teaspoon vanilla extract

Chocolate ganache

100g Lindt 70% dark chocolate
⅓ cup coconut cream

Preheat the oven to 180º C. Grease and line a 20cm loaf tin with baking paper. Sift the flours, salt, cocoa and raising agents into a large mixing bowl. Place the brown sugar, honey, dates, eggs, coconut oil, bananas and vanilla in a blender or liquidizer. Blitz until smooth and well combined with the consistency of a thick milk shake. Pour the wet ingredients into the sifted flour and fold through until incorporated. Pour the batter into the loaf tin and bake for around 35-40 minutes until cooked through.
Rest in the tin for 10 minutes before turning out to cool completely.
For the ganache, place the chocolate and coconut milk in a small heat resistant bowl and microwave for 40 seconds. Whisk until smooth and glossy. Be careful not to overheat. The residual heat of the bowl will be enough to melt the chocolate. Set the ganache aside to cool and thicken. Pour the ganache over the banana loaf and allow to set until until firm.

14 de julio de 2017

Cheesecake Brownies RECIPE FOR TODAY

Cheesecake Brownies
1 boxed brownie mix or homemade brownie recipe
8 ounces cream cheese, softened
2 tbsp butter, softened
1 tbsp cornstarch
14 ounces sweetened condensed milk
1 egg
1 tsp vanilla extract
16 ounce container chocolate frosting
Preheat oven to 350ºF. Grease a 9x13 baking dish with nonstick cooking spray.
Prepare brownie mix according to directions on package. Pour batter in the baking dish.
Beat the cream cheese, butter, and cornstarch until fluffy. Gradually beat in the sweetened condensed milk, egg, and vanilla until smooth. Pour cream cheese mixture over the brownie batter.
Bake for 45 minutes. Allow to cool. Spread frosting over top. Store covered in the refrigerator.

Melt in Your Mouth Chicken Breast RECIPE FOR TODAY

Image may contain: food
Melt in Your Mouth Chicken Breast 

4 boneless chicken breast, halves
1 cup plain greek yogurt (calls for mayo but I always sub yogurt)
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder
Mix yogurt, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes. Serve with fresh steamed veggies
Serves 4

13 de julio de 2017

Old Fashioned Custard Pie RECIPE FOR TODAY

Image may contain: food

Old Fashioned Custard Pie
1 unbaked pie shell 
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve

Tennessee Peach Pudding Cobbler RECIPE FOR TODAY

Image may contain: food
Tennessee Peach Pudding Cobbler

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup milk
3 cups sliced peeled fresh or frozen peaches

1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Half-and-half cream

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

12 de julio de 2017

Hawaiian Chicken with Peppers and Pineapple RECIPE FOR TODAY

Image may contain: food
Hawaiian Chicken with Peppers and Pineapple
2 chicken breasts
½ red pepper, sliced
½ yellow pepper, sliced
10oz (ish) can diced pineapple in juice
2 tablespoons soy sauce
½ tablespoon sesame oil
½ teaspoon ground ginger
½ teaspoon paprika
2 tablespoons brown sugar
Preheat your oven to 375F. Season both sides of the chicken with a little salt and pepper.
In a large stainless steel pan, heat one tablespoon of olive oil over medium-high heat and brown both sides of the chicken breasts.
Add in the peppers and saute for a few minutes or until the peppers begin to brown.
In a bowl, mix together ¼ cup of pineapple juice from the can, soy sauce, sesame oil, ginger, paprika, and brown sugar.
Pour the sauce in the pan, add the pineapple, cover, and transfer to the oven and bake for 10 minutes or until the chicken is cooked through.
Serve and enjoy!

Southwestern Chicken Skillet RECIPE FOR TODAY

Image may contain: food
Southwestern Chicken Skillet 

1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 small boneless skinless chicken breasts
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup prepared salsa
1 tablespoon Dijon mustard
1 cup wisconsin monterey jack cheese or 1 cup monterey jack pepper cheese, shredded
2 tablespoons chopped green onions or 2 tablespoons cilantro
Sprinkle chili powder, cumin and salt over chicken.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken over.
Combine salsa and mustard; spoon over and around chicken.
Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
Sprinkle cheese and onion (or cilantro) over chicken.
Continue cooking 1-2 minutes or until cheese is melted.

11 de julio de 2017

Quick Black Forest Torte RECIPE FOR TODAY

Image may contain: dessert and food
Quick Black Forest Torte

If you need to make a great dessert in a pinch here is a good one that always ends up all gone before you turn around..
4 cups mini-marshmallows...
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream) (light)

Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
Spoon cherry pie filling evenly over cake.
Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
Serves 15.

Pineapple Lemonade RECIPE FOR TODAY

Resultado de imagen para pineapple lemonade recipe

Pineapple Lemonade

1 Cup CountryTime Lemonade Mix OR juice of 3 to 6 limes and Sugar is optional ( Check taste after first 3 limes are used and add more for desired flavour)
3 Cups Cold water
1 Can of chilled pineapple juice ( 46 oz)
2 Cans of Sprite

Mix all ingredients and add in lemon slices ( if you wish) and ice.

10 de julio de 2017

Creamy Dreamy Lemon Pie RECIPE FOR TODAY

Image may contain: dessert and food
Creamy Dreamy Lemon Pie

8 whole graham crackers
3 Tbsp. butter
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest
Whipped cream (optional) REALLY???

Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust.
Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

Buttermilk Ranch Roasted Chicken with Potatoes RECIPE FOR TODAY

Image may contain: food
Buttermilk Ranch Roasted Chicken with Potatoes
10 pieces bone-in, skin-on chicken thighs and/or legs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 pounds small red potatoes
1 1/2 cups buttermilk ranch dressing*

Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat. Really get in there with your hands and massage those spices into the chicken.

Spray one large baking pan (18x13) or two smaller pans (13x9) with cooking spray or rub with a little olive oil. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes.

Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter.

Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes.

Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes.

Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 20-30 minutes or until chicken is golden brown.

OK, in summary, here are the cooking temps/times. Because if you’re like me you’ve already seen a squirrel and forgotten which step you’re on.

325 degrees – Chicken only – bake 45 minutes
325 degrees – Add potatoes – bake 30 minutes
325 degrees – Baste everything, salt potatoes – bake 30 minutes
375 degrees – Baste everything again – bake 20-30 minutes
~2 hours and 15 minutes total cook time~

Arrange chicken and potatoes on a serving platter to serve. Garnish with fresh chopped parsley if desired.

*Make sure you buy an actual buttermilk ranch dressing (such as Newman's Own). Check the ingredients list to be sure buttermilk is one of the top three ingredients. Do not buy light or fat free dressing.

TIP! To get those gorgeous caramelized potatoes, place them cut-side down (face down) in the greased pan. Don't flip or turn them - just let them do their thing. Use a sturdy spatula after they're done to make sure you don't lose any of that golden deliciousness!

This recipe was featured at the Weekend Potluck!
Compliments of South Your Mouth

9 de julio de 2017

Creamy Cheesy Chicken & Rice RECIPE FOR TODAY

Image may contain: food
Creamy Cheesy Chicken & Rice

4 cups cooked rice
1/4 cup flour
1/2 cup butter or 1/2 cup margarine, divided
2 cups milk
2 teaspoons chicken bouillon granules
1 teaspoon season salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 -5 cups cubed cooked chicken
12 ounces Velveeta cheese, cubed
2 cups sour cream
1 1/4 cups crushed Ritz crackers

Spread rice into a greased 13x9x2 inches dish, set aside.
In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Reduce heat; add velvetta, chicken and sour cream.
Stir until cheese is melted.
Pour over rice.
Melt remaining butter.
Toss with crackers.
Sprinkle over casserole.
Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

Old Bay Shrimp Boil RECIPE FOR TODAY

Image may contain: food
Old Bay Shrimp Boil

1⁄2 cup Old Bay Seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer
8 medium red potatoes, cut in quarters
2 large vidalia onions, cut in wedges
2 lbs smoked sausage, cut in 2 inch lengths
8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)
4 lbs large shrimp, in shells

In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add smoked sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Add shrimp in shells, cook for 4 minutes.
Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
Sprinkle with additional Old Bay.
Thanks to http://www.food.com/