Tag Archives: Rochelle H.

Chicken Fajitas

Chicken Fajitas – submitted by Rochelle H.

Ingredients

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
1 Tablespoon soy sauce
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/4 cup fresh cilantro
1 1/2 bell peppers, sliced
1 small onion, sliced
1 1/2 – 2 lbs of chicken, cut into small pieces
10 fajita-sized flour tortillas

Directions

In a large resealable plastic bag, mix together the lime juice, olive oil, garlic, soy sauce, salt, cilantro and liquid smoke flavoring. Stir in cumin, cayenne, and black pepper.
Place meat in the marinade, and refrigerate at least 2 hours, or overnight.
Fry or grill chicken and vegetables.
Serve on tortillas.

Bacon & Cheese Stuffed Burgers

Bacon & Cheese Stuffed Burgers – submitted by Rochelle H.

Ingredients
• 6 bacon strips,cooked and crumbled
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder

• 1 teaspoon seasoned salt
• 1 teaspoon salt

• 1 teaspoon pepper
• 2 pounds ground beef
• 3 sliced of cheese or ablespoon of blue cheese crumbles
• 6 hamburger buns
Directions
• In a bowl, combine the egg, Worcestershire sauce, garlic powder, seasoned salt, salt, pepper and ground beef and mix well. Shape into twelve 1/4-in.-thick patties.
• Divide bacon crumbles among 6 patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges.
• Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear. Serve on buns.

Chicken & Bacon Lasagna Rolls with Alfredo Sauce

Chicken & Bacon Lasagna Rolls with Alfredo Sauce submitted by Rochelle H.

Ingredients

6 lasagna noodles, cooked
12 oz of cottage cheese
1 cup of shredded chicken
5 strips of bacon cooked and crumbled
Alfredo sauce (recipe below)
1 cup mozzarella cheese

Directions

Spread an even amount of cottage cheese onto each of the lasagna noodles.

Top with equal amounts of chicken and bacon.

Roll up the noodle and place it in a square baking dish.

Top with Alfredo Sauce and mozzarella cheese.

Bake at 350 for 25 minutes.

Alfredo Sauce

Ingredients

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated Parmesan
cheese
I tablespoon of parsley flakes

Directions

Melt butter in a medium saucepan over medium low heat.
Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
Stir in parsley and serve.

Chicken Chili

Chicken Chili – submitted by Rochelle H.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 (8 ounce) can chopped green chili
peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
2 (15 ounce) cans white beans
4 ounces of Neufchâtel cheese
1 cup shredded Monterey Jack cheese

Directions:

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the two kinds of cheese until melted. Serve hot.

Swedish Meatballs

Swedish Meatballs – Submitted by Rochelle H.

INGREDIENTS:
Meatballs:
2 tablespoons butter
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black
pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to
taste
cooking spray
Directions
1. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
2. Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
3. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
4. Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
5. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
7. Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
8. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
9. Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Eggnog Snickerdoodles

Eggnog Snickerdoodles – submitted by Rochelle

Ingredients
• 1 cup butter, softened
• 2 1/3 cups sugar, divided
• 1 eggs
• 1 teaspoon vanilla or rum extract
• 1 cup eggnog
• 4 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1/2 teaspoon ground nutmeg
Instructions
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy.
3. Beat in the egg and vanilla.
4. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
5. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
6. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
7. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture.
8. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup – submitted by Rochelle H.

Ingredients
1 lb of ground beef
1 onion chopped
1 tsp minced garlic
1/4 cup butter
1/4 cup flour
2 cups half & half
2 cups chicken broth
1 14 oz can of petite diced tomatoes (Don’t drain off juice)
6 slices of bacon (cooked & crumbled)
2 Tablespoons of mustard
1 pickle, chopped
1 tsp salt
pepper to taste
2 cups shredded cheddar
Directions:
Brown ground beef and drain grease
Melt butter in a kettle, than add onions and garlic and saute until onions are soft and translucent.
Stir in flour to make a paste, then add half & half. Cook and stir until thick and bubbly.
Add in the ground beef all of the rest of the ingredients. Cook and stir until the cheese is melted.

Caramel Apple Pie

Caramel Apple Pie – submitted by Rochelle H.

Ingredients
7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon Vanilla Extract
1/3 cup packed brown sugar
3 tablespoons sugar
4-1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted
STREUSEL TOPPING:
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter
1/4 cup caramel ice cream topping, room temperature
Directions
In a large bowl, toss apples with lemon juice and vanilla. Combine
sugars, cinnamon and cornstarch; add to apple mixture
and toss to coat. Pour caramel topping over bottom of pastry shell;
top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour and sugar. Cut in butter
until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350° for 55-65 minutes or until filling is bubbly. Immediately drizzle with caramel topping. Cool
on a wire rack.

Slow Cooker Thai Pork with Peppers

Slow Cooker Thai Pork with Peppers – submitted by Rochelle H.

INGREDIENTS:
1 cup chicken broth
1/3 cup soy sauce
1/3 cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 red bell peppers, thinly sliced and cut
into bite-size lengths
1 pound boneless pork chops

DIRECTIONS:
1. Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve over rice.

Chili

Chili – Submitted by Rochelle H.

INGREDIENTS:
3 lbs. ground beef
1 large yellow onion, chopped
5 cloves garlic, minced
2 cans of Rotel tomatoes ( I usually use one original and one mild, but for the swap I used 2 mild)
1 15-ounce can tomato sauce
1 1/2 cups beef stock
3 cans of chili beans beans
3 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
DIRECTIONS:
1. Brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot.
2. Transfer beef mixture to large pot or crock pot and add all remaining ingredients. Cover and cook over low heat, stirring occasionally, for about 2 hours.

Cheesy Potatoes

Cheesy Potatoes – submitted by Rochelle H.
Ingredients
• 1 pound of frozen shredded hashbrowns
• 1 can of cream of chicken soup
• 2 cups of shredded cheddar cheese
• 1 (8 ounce) container sour cream (I have even used a half of container and it is good)
• 1/4 cup of melted butter
• 1 teaspoon of salt
Instructions
1. Preheat oven to 350 degrees F.
2. Spray a 9×13 pan with nonstick spray.
3. Combine all ingredients in a large bowl
4. Spread into a 9×13 pan.
5. Bake uncovered in preheated oven for 1 hour, stirring once 1/2 into baking and once before serving.

Honey Lime Chicken Kabobs

Honey Lime Chicken Kabobs – submitted by Rochelle H.

• 2.5 lbs of boned, skinned chicken breasts
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 6 cloves garlic, chopped
• 2 tablespoons honey
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• grilling vegetables optional

Cut up chicken into 2 inch pieces.
Combine the rest of the ingredients for marinade.
Marinade chicken in the refrigerator at least 30 minutes or overnight.
Get the grill ready. A high heat is ideal.
Drain marinade from the chicken. Thread chicken onto skewers. You may add vegetables, such as onions and pepper cut into 2 inch pieces, to the skewers if you like.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn frequently.

Cheesy Potatoes & Ham

Cheesy Potatoes & Ham – submitted by Rochelle H.

Ingredients:
2 lbs of frozen shredded hash browns
2 T butter
1 T flour
1 C milk
1 tsp of chicken base or bullion granules
1 tsp salt
1/2 tsp onion powder
8 oz of sour cream
2 Cups finely shredded mild cheddar cheese
1 1/2 cups of diced ham

Directions:
Preheat oven to 350.

Melt the butter in a large pot over medium heat. Stir in the flour to form a paste. Add milk, chicken base, salt and onion powder. Cook and stir constantly until thick. Stir in sour cream until smooth.

In a large bowl, combine hash browns, ham, cheese and sour cream sauce. Transfer to a 9 x 19 inch baking dish. Bake uncovered for 1 hour. Stir once halfway through baking and again before serving.

Breakfast Bread Braid

Breakfast Bread Braid – submitted by Rochelle H.

Ingredients
• 1 loaf Rhodes frozen bread dough
• 6 eggs, scrambled
• 1/2 cup of shredded cheddar cheese
• ½ lb of cooked sausage crumbles

Instructions
1. Let bread dough thaw overnight in refrigerator.
2. Roll bread dough into rectangle shape so it is ½” thick.
3. Arrange eggs evenly on the center of the dough, leaving edges clean.
4. Top with sausage and cheese.
5. Use pizza cutter to cut even number of strips down each side.
6. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end.
7. Wrap with plastic wrap and then foil.

Cooking Day: Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350 degrees for 25-30 minutes.

Chicken, Spinach & Artichoke Bread Braid

Ingredients
• 1 ½ cups of cooked chicken breast, diced
• 2 oz Neufchatel cheese, melted slightly
• 1 jar artichoke hearts, chopped
• ½ cup chopped spinach
• 1 tsp grated lemon rind
• ½ c Parmesan
• 1/2 cup of mozzarella cheese

Chicken, Spinach & Artichoke Bread Braid

Chicken, Spinach & Artichoke Bread Braid – Submitted by Rochelle H

Ingredients
• 1 ½ cups of cooked chicken breast, diced
• 2 oz Neufchatel cheese, melted slightly
• 1 jar artichoke hearts, chopped
• ½ cup chopped spinach
• 1 tsp grated lemon rind
• ½ c Parmesan
• 1/2 cup of mozzarella cheese

Instructions
1. Let bread dough thaw overnight in refrigerator.
2. Roll bread dough into rectangle shape so it is ½” thick.
3. Arrange chicken evenly on the center of the dough, leaving edges clean.
4. Mix Neufchatel cheese, artichoke hearts, spinach, lemon rind, and Parmesan together and spoon evenly over chicken.
5. Top with mozzarella cheese.
6. Use pizza cutter to cut even number of strips down each side.
7. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end.
8. Wrap with plastic wrap and then foil.

Cooking Day: Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350 degrees for 25-30 minutes.

Chocolate Mint Candies Cookies

Chocolate Mint Candies Cookies – submitted by Rochelle H.

Ingredients

3/4 cup butter

1 1/2 cups brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

3 (4.5 ounce) packages Andes mints

Directions

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Chicken Parmesan

Chicken Parmesan – submitted by Rochelle H.

 Ingredients

For the sauce:

1 (28 ounce) can Italian stewed tomatoes

1 (28 ounce) can crushed tomatoes

1 yellow onion, chopped

1 green bell peppers, chopped

5 cloves garlic, chopped

1 T oil

2 tablespoons white sugar

1 tablespoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

 

For the chicken:

6 boneless skinless chicken breast halves

About 1 cup of Italian season bread crumbs

1 – 2 eggs, beaten

oil for frying

1 ½ cups of shredded mozzarella

 

Directions

In a stock pot or large kettle, sauté the onions, peppers, garlic in oil. Pour in tomatoes, and reduce heat. Add sugar, basil, oregano, salt and pepper and simmer about 40 minutes.  Blend the sauce in a blender.

Put eggs and bread crumbs in two separate bowls.  Dip chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.   Heat oil in a large skillet on medium-high heat. Cook chicken until golden brown and chicken is cooked through.

Pour the sauce into a 9” x 13” baking dish, reserving some for the top of the chicken.  Place the cooked chicken on top of the sauce.  Coat the top of the chicken with the remaining sauce.  Put ¼ cup of cheese on each chicken breast.

Bake at 350 until the cheese is melted.

Salted Caramel Nutella Brownies

Salted Caramel Nutella Brownies – submitted by Rochelle H.

Ingredients

•             1/2 C. flour

•             1/2 C. unsweetened cocoa powder

•             pinch of salt

•             1/4 t. baking powder

•             1 stick (8 T.) butter, melted

•             3/4 C. + 2 T. sugar

•             1 t. pure vanilla extract

•             2 eggs

•             1/2 C. Nutella spread

Caramel Glaze

•             1/4 C. heavy cream

•             1 C. sugar

•             1/4 C. water

•             2 T. butter, cut in pieces

•             1/2 t. kosher salt, divided

Preheat oven 350 degrees.  Grease an 8×8 square pan (or you may line with foil & grease, if desired – will make it easier to serve later after glazed).  In small bowl, combine flour, cocoa, baking powder, and salt.  Set aside.

In large microwavable bowl, melt butter in 20 second intervals, stirring after each until smooth.  Add sugar & vanilla, and whisk until well-combined.  Add eggs one at a time, whisking well after each addition.  Add cocoa mixture and whisk until fully combined.

In glass measuring cup or other microwave-safe bowl, melt Nutella in 20-second intervals, stirring after each, until smooth and pourable consistency.  Stir into batter.  Pour into prepared pan and bake 27-30 minutes or until toothpick inserted in center comes out clean.

Allow to cool completely, then make glaze: in small saucepan over low heat, warm heavy cream – do not boil.  In separate medium saucepan, combine sugar & water but DO NOT STIR.  Place over medium-high heat & bring to a boil.  Cook until mixture turns an amber color, but not too dark that it looks like the sugar is burning.  (For me this took 5-7 minutes, but keep an eye on it.)

Remove from heat and add warm cream, butter, and 1/2 t. kosher salt.  Stir gently until smooth & well combined.  Pour over cooked brownies, tilting the pan to coat.  Sprinkle with remaining 1/2 t. kosher salt.  Allow glaze to set before cutting/serving.

Ham, Swiss, and bacon Stuffed Bread Braid

Ham, Swiss, and bacon Stuffed Bread Braid – submitted by Rochelle H.

Ingredients

• 1 loaf Rhodes frozen bread dough

• 12 oz of thinly sliced ham

• 1 cup of shredded Swiss cheese

• ¼ cup of finely chopped onions

• 6 pieces of cooked bacon, chopped

Instructions

1. Let bread dough thaw overnight in refrigerator.

2. Roll bread dough into rectangle shape so it is ½” thick.

3. Arrange ham evenly on the center of the dough, leaving edges clean.

4. Top with onions, bacon and cheese.

5. Use pizza cutter to cut even number of strips down each side.

6. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end.

7. Wrap with plastic wrap and then foil.

Cooking Day: Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap.  A couple hours before baking let rise on counter until double in size.  Bake at 350 degrees for 25-30 minutes.

Chicken Pie

Chicken Pie – Submitted by Rochelle H.

Ingredients:

1 premade pie curst

2  T of butter

2 T of flour

½ C of half & half

½ C of chicken broth

½ tsp of chicken bouillon granules

8 oz Neufchatel cheese

¼ tsp oregano

Salt & pepper

1 – 1 ½ cups of cubed cooked chicken

½ a medium chopped onion

2 cups of frozen mixed veggies

Directions:

  1. Preheat oven to 425 degrees F
  2. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in half & half, stirring constantly as it thickens.  Then add broth, softened cream cheese, oregano and salt and pepper to tase. Mix until thoroughly blended.
  3. Stir in onion, vegetables and chicken.
  4. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top.
  5. Bake in preheated oven for 35 to 40 minutes.

Tip: I cover the edges of the pie through the first 1/2 of baking so they don’t get too brown.