Recent Recipes
Page 19
- 3 Tbsp butter
- 3 Tbsp flour
- 1/2 cup chicken broth
- 2 cups milk
- 1 can (15 oz) black beans, rinsed and drained
- 2 cans (10 oz) diced tomatoes and jalapenos
- 2 cups frozen corn
- 1 medium onion, chopped
- 1 large bell pepper, diced
- 1 can (10 oz) Enchilada sauce
- 2 whole chicken breasts, cut into bite size pieces
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; keep stirring until smooth and bubbly.
- Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.
- Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, set aside.
- In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
- Layer chicken on top.
- Pour the sauce mixture over the top.
- Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
**optional for garnish: shredded cheese, avocado, sour cream, or tortilla chips**
Published: Sunday, February 26th, 2012
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- 5 Tbsp butter
- 1/2 cup onion, chopped
- 5 Tbsp flour
- 4 cups half-and-half
- 1/2 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp baking soda
- 1 can (15 oz) peeled whole tomatoes, crushed with juice
- In a stockpot, melt the butter and saute the onions until softened.
- Whisk in the flour and stir constantly until paste is smooth.
- Gradually add the half-and-half.
- Add the bay leaf, salt, pepper, sugar and oregano.
- Simmer until the soup is slightly thickened.
- In a larger mixing bowl add the baking soda to the tomatoes.
- Add the tomatoes to the soup.
- Simmer for a few minutes to let flavors blend.
- Remove the bay leaf and blend using an immersion blender.
Published: Sunday, February 26th, 2012
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- 1 1/2 pounds ground turkey
- 3 cloves garlic, finely chopped
- 1 Tbsp onion powder
- 1/2 cup of Italian breadcrumbs
- 1/2 Tbsp dried basil
- 1/2 Tbsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 egg
- 1 tsp olive oil
- In a large bowl, mix together turkey, onion powder, breadcrumbs, basil, oregano, garlic powder, salt and pepper, and egg.
- Mix with your hands to combine all the ingredients.
- Roll the turkey mixture into small balls.
- Add olive oil to a frying pan.
- Add meatballs to the pan and cook over medium heat for 10 to 12 minutes or until cooked through, turning to ensure browning on all sides.
- Remove meatballs from the pan and place on paper towels to absorb any extra grease.
Published: Thursday, February 23rd, 2012
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- 1 large bunch kale, stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced and divided
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt
- 2 tsp honey
- Freshly ground black pepper
- 1 mango, diced
- 3 Tbsp shelled sunflower seeds
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
- Massage the kale with hands until it starts to soften and wilt (about 3 minutes) and set aside.
- In a small bowl, whisk remaining lemon juice with the honey and black pepper.
- Slowly add the 1/4 cup of olive oil while whisking.
- Pour the dressing over the kale, and add the mango and sunflower seeds.
Published: Tuesday, February 21st, 2012
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