1/2 cup mayonnaise (bear with me, it's good)
1/2 cup flour
3 cups milk
4 cups shredded cheddar cheese
1 1/2 lb chicken, cooked and cubed
1 pkg taco seasoning
1/2 cup salsa
12-16 flour tortillas, 6-inch
Mix dressing and flour in saucepan. Over medium heat, slowly add milk and cook until thickened.
Add taco seasoning and mix well again. Then add all the cheese but 1 cup, chicken and salsa.
Spoon mixture into tortillas, roll and place into a large baking dish. Don't forget to spray the dish with Pam first, like me. Top with remainder of cheese and bake at 375 for 25 minutes.
I found this made a LOT, and it was really runny... Next time I make it, I think I'll add some rice to thicken things up. I also almost certainly didn't add enough chicken, but that's pretty normal, for me. It was sloppy, but tasted really good, so I'm okay with it this time too :)
1/4 cup Catalina dressing
1/4 cup peanut butter
2 tbsp soy sauce
1/4 cup red pepper flakes
3 tsp canola oil
1 lb chicken breast, cut in strips
4 cups fresh or frozen vegetables
8 ounces pasta or rice
2 green onions, sliced (optional)
Start the rice or pasta cooking.
Mix dressing, peanut butter, soy sauce and pepper flakes in a bowl, set aside. It seems like a strange recipe for peanut sauce, but it worked and tasted pretty good. Easy to remember too. Plus I had some Catalina dressing left over from taco salad one night, so everything was just perfect.
Heat 2 tsp of oil in a pan. Add chicken, cook on medium heat until chicken is cooked through. Remove from heat and place in large serving bowl.
Cook vegetables in remaining 1 tsp of oil for about 5 minutes, or until crisp tender.
Toss pasta, chicken, vegetables and sauce. Sprinkle with green onion.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 pkg white chocolate chips
1 cup fresh or frozen cranberries
Icing:
1/2 cup butter
1 2/3 cups powdered sugar
1/3 cup cocoa
1 tbsp milk or 1/4 cup sour cream
1 tsp vanilla
Preheat oven to 350 degrees. Spray a muffin tin with Pam, or line with paper liners.
Sift together flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Mix in cranberries and white chocolate chips
Lick beaters.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. A wire rack is really a must when it comes to cakes and cupcakes, because of the icing. You can probably get away without one for cookies or muffins.
These turned out really good, I like the combination of sweet white chocolate and tart cranberries, and it just make a little something different for a chocolate cupcake :)
Instructions for making icing, beat everything together. Commence licking once you're finished.
1 1/4 lb lean ground turkey
3 tbsp minced parsley
2 tbsp Worcestershire sauce
1 tbsp Caribbean jerk seasoning
salt & pepper
1 tsp olive oil (Maybe, see step #1)
1/2 cup mayonnaise
Tortilla wraps
Shredded cheese
Lettuce
Diced tomato
3 tbsp chopped green onion
Diced mango or apple
Hot sauce (optional)
Cook turkey over medium heat. You may or may not need to put olive oil in the pan first, because ground turkey is drier than some other meats.
Add parsley, Worcestershire, salt and pepper, jerk seasoning, and green onion (which I omitted, stupid Anthony).
Cook turkey thoroughly and until the liquid is absorbed.
While the meat is cooking, chop up a tomato, mango or apple, shred some cheese, chop or rip up lettuce if you'd like, get everything ready for the wrapping.
When the turkey is done, mix it up with some mayo.
Layer it up and wrap away. This is the part I make Anthony do; I suck at wrapping.
You can also make burgers out of these by changing the recipe slightly:
Mix together turkey, salt, pepper, Worcestershire, green onion, parsley, Jerk seasoning as well as one egg and 1/2 cup breadcrumbs, then make into patties.
You can add sweet red pepper rings, mango slices and lettuce leaves to your burgers. It makes about 4 thick ones.
Scallops:
2 tbsp butter
1 small shallot, finely chopped (I omitted this ingredient - my bf hates any kind of onions)
1 garlic clove, minced
1/4 cup sparkling wine (or if you're trashy and broke like me, use the champagne of ginger ales - Canada Dry!)
1/4 tsp paprika
cayenne, to taste
10-12 large scallops, patted dry
salt and freshly ground pepper to taste
2 tsp freshly chopped parsley
Potatoes:
3-4 red potatoes, sliced into rings
A bit of salt, pepper, and garlic powder
A bit of butter
A bit of shredded cheese
Normally, this kind of potato is made on the BBQ, but I live in an apartment with no balcony, so I had to use the next best thing:
It actually worked really well.
Chop up your potatoes and throw them in the microwave for 3-4 minutes, just to speed up the process. Most of the cooking should happen on the Foreman, but potatoes take a long-ass time to cook, and we're improvising and experimenting here, right?
Preheat the oven to 450 degrees. Melt the butter in a small pot over medium heat. Add the shallot and garlic and cook 2 minutes. Mix in wine, paprika and cayenne and bring to a simmer, then remove from heat.
Put the scallops in a small baking dish, or if you're really adventurous, use large scallop shells.
Spoon or pour the butter mixture over the scallops.
Season with salt and pepper. As you can see, I like freshly ground pepper. As you can also see, I was in a real picture-taking mood this day. This goes in the oven for 10 minutes, or until the scallops are just cooked through.
Those potatoes are out of the microwave, so thrown them in some tinfoil (it has to be enough to go all the way around and make a little envelope) and put a bit of butter in there so they don't stick to each other, the foil, etc. Add your salt, pepper and garlic powder.
Hey, what's that in the background? Sparkling wine? Champagne? Canada Dry?
Fold the tinfoil over and put this on the Foreman for about 7 minutes.
When they come out, add a bit of shredded cheese and close the tinfoil again, so it melts. These are really like barbecued potatoes - they even have the crispy browned bits around the edges...
Just about now, your scallops should be done cooking....
There they are. Top them off with parsley and serve.
Yeah, show me the good stuff, baby.
- recipe for a pie crust, store bought pie crust, depends how much time you have.
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- cinnamon and nutmeg to taste
- Enough Granny Smith apples to fill a pie crust - I used about 4, but they were pretty big.
I was too lazy to make my own pie crust, even though I know they're easy. I used this:
Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste.
Add water, white sugar, brown sugar, cinnamon and nutmeg, and bring to a boil. I used about 1 tsp of nutmeg and maybe 1 tbsp of cinnamon... I didn't measure. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. I clearly suck at taking pictures, but my sister and friend are coming over today to make one of these with crabapples, so will try to do a little better...
Put this thing on a cookie tray or something! There is some runoff once it starts to bake and heat up and you don't want that in your oven.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.
This will make you a hit with the new in-laws, trust me.
This may not be the most helpful recipe in the world, because I've made it so many times, I don't measure anything anymore... But I'll try.
A couple of handfuls of bite-size pasta
3-4 stalks celery, chopped
1/2 an onion, finely chopped
2 cans of tuna
1 can of mushroom soup
cheese
salt & pepper to taste
Preheat the oven to 350, put the pasta water on to boil and throw the celery in a bit of oil in your frying pan. Celery takes longer than it seems like it should. I usually salt & pepper this during cooking - it seems to help draw some of the water out.
Add the onion when the celery is bright green and mostly soft, cook both until they're soft.
The water will probably be boiling by now, throw in the pasta. Put the tuna and mushroom soup in a big bowl, add vegetables and salt & pepper. I use a lot of pepper, because I find it doesn't overwhelm the other ingredients and, well, I like pepper.
Add pasta.
Put in a casserole dish, cover with cheese and cook for 15-20 minutes.
Voila! Look at that cheesy, tuna-y goodness. Makes great leftovers too.
Mix dressing and flour in saucepan. Over medium heat, slowly add milk and cook until thickened.
