Archive for August, 2017

Chili Mac Casserole

1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.

Recipe found here: Chili Mac Casserole

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Blue Lagoon Margaritas

4 lime slices
3 tablespoons coarse sugar
1/2 cup chilled lemon-lime soda
1/2 cup tequila
1/2 cup blue curacao
1/3 cup partially thawed frozen limeade concentrate
2 cups ice cubes

Using lime slices, moisten the rims of four margarita or cocktail glasses. Set aside lime slices for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.

In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reserved lime slices. Serve immediately. Yield: 4 servings.

Recipe found here: Blue Lagoon Margaritas

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Pork Chop Suey

1 cup thinly sliced onion
1 cup sliced mushrooms
3⁄4 cup bias-sliced celery
1⁄2 cup sliced water chestnuts
1⁄2 cup sliced red bell pepper
3⁄4 cup bean sprouts
2 tablespoons oil
1 cup chicken broth
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons cornstarch
1 cup finely sliced Chinese barbecue pork
salt and pepper
serve over steamed jasmine rice or crunchy chinese noodles

Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).

Add broth cook till heated through.

Combine soy sauce and cornstarch and add to vegetable mixture.

Cook and stir till thick and bubbly.

Serve over rice or crispy noodles and sprinkle with pork.
4 Servings

Recipe found here: Pork Chop Suey

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Starbucks Coconut Creme Frapuccino Blended Creme

1/2 cup white baking chips
1/2 cup sweetened shredded coconut
2 cups 2% milk
2 snack-size cups (3-1/2 ounces each) vanilla pudding, frozen
1/3 cup refrigerated Almond Joy nondairy creamer
1/4 teaspoon vanilla extract
10 ice cubes

Place baking chips and coconut in a blender; cover and process until chopped. Add remaining ingredients; cover and process until blended. Serve immediately. Yield: 3 servings

Recipe found here: Inspired by Starbucks Coconut Creme Frapuccino Blended Creme

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Green Jungle Juice

+ Bacardi 151
+ Everclear
+ Vodka
+ Tequila
+ Rum
+ Gin
+ Coconut Rum
+ Passion Fruit Juice
+ Mango Nectar
+ Orange Juice
+ Blue Lemonade
+ Blue Curacao

Found at: Green Jungle Juice

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Bourbon Peach Pie

Bourbon Peach Pie
1 9-inch chilled, unbaked pie crust, homemade or store bought
1 egg
1 Tbsp. milk

6 to 7 medium peaches, sliced and peeled if desired
¼ cup white sugar
¼ cup brown sugar
½ cup flour
1 tsp. cinnamon
1 pinch nutmeg
Zest of 1 lemon
1 tsp. lemon juice
2 ounces bourbon
1 Tbsp. vanilla

¾ cup flour
¼ cup white sugar
¼ cup brown sugar
½ cup butter, room temp

Whisk together dry ingredients for filling and then toss sliced peaches until evenly coated. Add zest, lemon juice and bourbon and mix. Pour into prepared pie crust and shake gently to settle the filling. Whisk together egg and milk and brush over the edges of the pie crust. In separate bowl, whisk together dry ingredients for topping, then cut butter in with fork until it forms coarse crumbs. Sprinkle topping evenly over pie. Bake in preheated 375-degree oven until topping is golden brown and filling begins to bubble, about 50 minutes. Note: you can wrap edges of pie crust in foil to prevent over-browning if desired. Allow to cool for at least an hour before serving.

Recipe by Risa Cipolla-Karcher, pastry chef at Cooper’s Hill Public House

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Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner


2 tablespoons toasted sesame oil
1 teaspoon chili garlic sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1 lb small new potatoes, quartered

Broccoli and Salmon

2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons butter, melted
1 tablespoon natural rice vinegar
1/4 teaspoon salt
4 (4 oz) salmon filets, skin on
1/2 lb fresh broccoli florets (about 4 cups)
2 green onions, sliced on the bias

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.

3 In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.

Recipe found here: Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner

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