Archive for the ‘Uncategorized’ Category

Chocolate-Chip Cookie Dough Bars

April 23, 2017

Bars:

Cream together

  • 1/2 cup (1 cube) softned (room temp) butter
  • 3/4 cup packed brown sugar

Add

  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 (14oz.) sweetened condensed milk
  • 2 cups mini chocolate chips

Smooth into an 8″x8″ glass pan.

Refridgerate for 3 hours.

 

Top Layer/Frosting:

In a microwave safe bowl add

  • 1/2 cup creamy peanut butter
  • 1 cup milk chocolate chips

Heat in microwave for 1 min. and stir until thouroughly mixed and chocolate is melted.

Pour & smooth over bar layer.  Refridgerate for an hour.  Cut & serve.

Yield 18 bars

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Instant-Pot Salsa Verde Lime Chicken Taco’s

April 7, 2017

In a bowl, wisk together:

  • 14 oz. Salsa Verde
  • 1/4 cup Lime Juice
  • 1/2 cup Honey
  • 1/2 cup Sour Cream
  • 3 tbsp Taco Seasoning
  • 1/2 cup water

Stir in:

  • 1 can Chopped Green Chilies; drained

Pour enough of the salsa mixture to lightly cover the bottom of the Instant Pot.

Add:

  • 5-6 Large frozen Chicken Breast

Set Instant Pot on Poultry setting/High Pressure for 20 min.

When finished, do a quick release.  Shred the chicken.

Serve chicken on

  • Flour Tortillas (fried or warmed)

With

  • Shredded Cheese
  • Diced Tomatoes
  • Diced Onions
  • Sauteed Bell Peppers
  • Guacamole
  • Sour Cream

ENJOY!!

Tortilla Soup

March 13, 2017

Saute until slightlty browned and onions are translucent:

  • 4 tbsp butter
  • 2 cups chopped onion (sweet onion prefered)
  • 2 heaping tbsp minced garlic
  • 2 Poblano peppers;  de-seeded & chopped
  • 4 Anaheim peppers; de-seeded & chopped

To the onion & pepper mixture, add:

  • 3 tbsp Himalayan sea salt
  • 2 tsp smoked sea salt
  • 3 tbsp ground cumin
  • 1 tbsp ground coriander
  • fresh cracked black pepper
  •  4 tbsp butter

Add:

  • 4 tbsp butter
  • 1 (6 oz.) can tomato paste
  • 18 cups chicken stock or water mixed with chicken base
  • 2-4lbs finely chopped raw chicken
  • 1  1/2oz. lime juice

Bring to a boil, cooking chicken fully.

Just before serving, add 1 bunch cilantro leaves (stems removed)

Serve soup with crushed tortilla chips, sour cream, guacamole or chopped alvacodos, shredded cheese and more fresh cilantro if desired.

 

 

 

Jambalaya

February 8, 2017

I finally jumped on the ban-wagon and purchased myself an ‘Instant-Pot’..6 months ago!  I’m not known for following recipes, I prefer to just use them as a starting point for my own creations.  So learning how to use the IP has been a challenge that I’m just now beginning. About time right?!?    The other night I cooked Indian Butter Sauce Chicken in the IP and it turned out great!!

Here is the recipe I created for Jambalaya:

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Jambalaya

2 Chicken breast cut into bite size pieces marinated in Mild Creole Seasoning.  (see recipe below)

20 large shrimp marinated in Mild Creole seasoning (see recipe below)

2 Aidells Roasted Garlic & Gruyere Cheese Chicken sausages cut into bite size pieces

3 Aidells Chicken & Apple sausages cut into bite size pieces.

1 – 14.5 oz can stewed tomatoes

2 – 14.5 oz cans chicken broth

1 bulb garlic; roasted

2 tsp Worcestershire sauce

3 bay leaves

1 yellow bell pepper; chopped into large chunks; saute’d

1 orange bell pepper; chopped into large chunks; saute’d

3 celery stocks cut into bite size pieces; saute’d

1/2 sweet onion cut into chunks; saute’d

3 cups cooked rice

1 – 1 1/2 cups frozen corn

MILD CREOLE SEASONING:

  • 5 tablespoons paprika
  • 3 tablespoons Himilayan salt
  • 1 tablespoon Smoked salt
  • 5 tablespoons garlic powder
  • 2 tablespoon black pepper
  • 5 tablespoon onion powder
  • 1/2 tablespoon cayenne pepper
  • 2 tablespoon dried oregano
  • 2 tablespoon dried thyme

Marinate chicken and shrimp in creole seasoning for 3 hrs (or more).

Meanwhile, in ‘Instant Pot’ pot, add sausages, tomatoes, chicken broth, roasted garlic, Worcestershire sauce. and by leaves.  Refrigerate until ready to cook.

When ready to start cooking: Saute’ peppers, celery and onion in 1 tbsp butter over med. heat until soft.

Put the marinated chicken and shrimp in the pot. Add the pepper mixture on top.

Close/lock the lid on the IP and push the ‘Soup’ setting for 10 min. on high pressure.  Close the vent and let the IP do it’s thing.

When the timer indicates its done, open the vent to release the pressure.  When safe, open the lid and pour in the rice and corn.  Stir to incorporate.  Pull out the 3 bay leaves, and serve!

Made 12 servings with a bit left over for lunch for the hubby tomorrow.

Prep time took 10-15 min plus 3 hrs marinating time.

Cooking time 10 min, plus IP coming up to pressure.

 

Dinner turned out WONDERFUL and was family approved.  Duran added Franks Hot sauce, because he does to every meal, and the girls added a dollop of sour cream.  Hubby added a handful of shredded cheese.

 

 

Never Regret…

February 8, 2017

never-regret


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