Wednesday, December 28, 2016

Chili Powder Recipe

2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper (omit or increase to taste)


Place all ingredients in a bowl.
Blend thoroughly.
Store in an airtight container in the refrigerator. Paprika is a pepper and should be refrigerated for maximum shelf life and potency.

Use 1-2 Tbsp of chili powder per pound of meat, or to taste.

Found at:

Stuffed Honey-Ham Biscuits

Stuffed Honey-Ham Biscuits

1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 8slices (1/2 oz each) Swiss cheese8slices (1 oz each) deli cooked ham 1/4cup honey

1Heat oven to 350°F. Spray cookie sheet with cooking spray.
2Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Fold each piece of cheese in half. Fold each piece of ham into fourths.
3Place 1 folded slice of cheese and 1 folded slice of ham on 1 biscuit round. Top with another biscuit round; firmly pinch edges to seal. Repeat with remaining cheese, ham and biscuits to make 8 sandwiches. Place on cookie sheet.
4Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle honey over biscuits. Serve immediately.

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Enchilada Sauce

Homemade Enchilada Sauce


½ cup oil

4 Tablespoons flour

⅓ to ½ cup chili powder, depending on your taste­ mild or medium

2 (8 oz) cans tomato sauce

3 cups water

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion salt

salt to taste


In a large skillet, heat oil over medium­high heat.

Add in flour and chili powder, stir to combine and reduce heat to medium.

Stir constantly and cook until lightly browned in color.

Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes or until slightly thickened.

Add salt as need to reach desired flavor.

Notes Recipe from AllRecipes Recipe by Chef in Training at http://www.chef­in­­enchilada­sauce/

Thursday, December 22, 2016


So simple, so easy, and just amazingly creamy. Best of all, it comes together in just 20 min from start to finish!


Grilled or Broasted Chicken cut up in cubes
1 (9-ounce) package refrigerated three cheese tortellini
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup milk, or more, as needed
1/2 cup half and half*
2 ounces cream cheese, cubed
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute.
Add in chicken chunks and cook until done.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
Serve immediately, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.


Tuesday, December 20, 2016

Hard Boiled Eggs Pressure Cooker

Hard Boiled Eggs in Pressure Cooker

pour 1 cup of water in the bottom of the stainless steel pot. 
Put the rack in the pot over the water. 
Place your eggs on the rack (1 - 12 eggs). 
Make certain the seal is in your lid and cover and close lid until it locks in place.. 
Make sure the floating valve on the top is turned to the sealing mark. 
Then press manual on the face of your pot, and if High Pressure is not lit press that as well. 
Using the minus (-) key lower the time to 2 minutes. 
It will take a few minutes (10 or so) for the pot to raise the temp. 
Then the timer will start for your 2 minute cook. 
When done the pot will go automatically to warm. 
I leave eggs on warm for 10 minutes and then turn the floating valve to vent mark (use tongs or towel and do this carefully because hot steam will come out immediately). 
Wait until all the steam is released and open your pot and remove the eggs.
NOTE: Put in ice water right away.  Will be very easy to shell.--so they say...

Spaghetti--Pressure Cooker

Step 1: add 1 lb meat and break up with spatula ( you can leave raw or saute to brown with onion and garlic)
Step 2: break 1 lb spaghetti noodles or add noodle shape of choice 
Step 3: add 24 oz sauce
Step 4: add either a 24 oz jar full of water. A few cups if homemade ( or use broth for more depth of flavor). *****Use half jar of added liquid for less saucy consistency.
Step 5: set to 8 minutes manual
Step 6: stick a fork in it because you are done!! Add garlic bread if that's your thing and eat up.

Don't stir before cooking.  Let the cooker do the work.  Stir after cooking

*** Edited to add that you can do with frozen meat as well. It cooks for 8 minutes still. It just takes longer to get to come to pressure.

Edited again to add: 8 minutes is the time I use and is always perfect for us with the ingredients we use. LOTS of others are saying cook it for half the time your pasta package says. I am sticking with my 8 minutes because I've cooked this about 20 or more times and it's perfect at that time for us... Every time. Experiment with yours and see what the sweet spot is for you.

Can be done with Alfredo sauce as well.

Friday, December 2, 2016

Garlic Shrimp (Chicken) Alfredo Bake

Garlic Shrimp (Chicken) Alfredo

PREP: 0:15


10 oz. penne
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
3/4 c. milk
1/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/4 c. plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Preheat oven to 350 degrees F. 
In a large pot of salted boiling water, cook penne according to package directions until al dente. 
Drain and return to pot.
Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. 
Add garlic, shrimp (chicken), and 2 tablespoons parsley. 
Season with salt 
Cook until (chicken is cooked)  shrimp is pink and no longer opaque, 2 minutes per side. 
Transfer (chicken) shrimp to a plate. (Keep juices in skillet.)
Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. 
Add milk and chicken broth and bring to a simmer. 
Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. 
Season with salt and pepper.
Return shrimp to skillet. 
Add tomatoes and cooked penne and toss until combined. 
(Add more milk if mixture is too thick.)
Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. 
Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
Garnish with remaining tablespoon parsley and serve.

Found at:

Thursday, December 1, 2016

Crock Pot Potato Soup


This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!


6 slices cooked bacon*, diced (I don't add this into the soup due to Gout issues)
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes**, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highlyrecommend saving the bacon grease for later and then using it to make your roux (instead of butter).

**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.

***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

Original recipe found at: