Sunday, March 22, 2020

Turkey Taco Chili Mac, Texas Caviar & Green Chili Chicken Enchilada Dip...recipes from this morning's show :)

TURKEY TACO CHILI MAC
TEXAS CAVIAR
GREEN CHILI CHICKEN ENCHILADA DIP

TURKEY TACO CHILI MAC

Seasonings:
1 ½ teaspoon each of garlic powder, cumin, chili powder & paprika
1 teaspoon salt
½ teaspoon oregano

Mix all together and set aside.

1 ½ lbs. ground turkey
½ cup chopped onion
3 cloves garlic, minced
1 red or green bell pepper, chopped
1 can light or dark red beans, rinsed and drained
8 ounces tomato sauce
1 cup refried beans
1 (15-ounce) can chicken broth
1 ¾ cups water
8-oUnces shell macaroni (uncooked)
¾ cup sharp cheddar, shredded
Fresh cilantro

In a large pot, brown the turkey with the seasonings, onions and bell pepper until cooked.  Add the garlic and next 6 ingredients.  Bring to a boil then cook on medium low covered for 15 minutes.  Stir in the pasta and cover.  Cook on medium for about 15 to 20 minutes or until pasta is cooked. Remove from heat and top with the cheese.  Add fresh cilantro if desired.

TEXAS CAVIAR

2 (15-ounce) cans pinto beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
2 (15-ounce) cans white corn, drained
1 (4-ounce) can green chilies
1 jalapeno pepper, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup chopped red onion
½ cup fresh cilantro, chopped
½ cup rice vinegar
½ cup olive oil
1/3 cup white sugar
½ teaspoon garlic powder

In a saucepan, place the rice vinegar, oil, sugar and garlic powder and bring to a boil.  Turn down the heat and let it simmer for about 5 minutes.  Let cool about 10 minutes.  While cooling, place the first 9 ingredients in a large bowl and pour sauce over it.  Stir well and refrigerate for at least 2 hours.

GREEN CHILI CHICKEN ENCHILADA DIP

1 lb. cooked chicken, shredded
1 (8-ounce) block cream cheese, softened
1 cup sour cream
¼ cup green chili enchilada sauce
1 small can green chilies
¼ cup fresh cilantro
8-ounces shredded Mexican blended cheese, divided

Spray a 13x9-baking dish with cooking spray.  In a large bowl, mix all the ingredients except ½ the cheese.  Place into the baking dish and top with remaining shredded cheese.  Bake uncovered for 30 to 35 minutes.  Serve with your favorite chips.



Sunday, March 15, 2020

Here are the recipes from this morning's show :)

WHITE CHICKEN CHILI
MEXICAN CORNBREAD
PICO DE GALLO
APPLE ENCHILADAS


White Chicken Chili
1 onion, chopped
2 T. olive oil
3 cloves garlic, minced
4 chicken breasts cut into bite-size pieces
2 cups water
1 teaspoon each of salt, cumin, chili powder, oregano, white pepper
2 teaspoons garlic powder and onion powder
2 T. chicken granules
4 (15 -ounce) cans cannellini beans, rinsed, drained and divided
2 cans (14 ½-ounce) chicken broth
2 small cans green chilies
¼ cup water
2 tablespoons cornstarch
1 block pepper jack cheese, grated
Sauté onion in oil for 5 minutes and add the garlic and chicken.  Cook until chicken is lightly browned for about 4 minutes, stirring often.  Stir in 2 cups water and all the seasonings.  Reduce heat and simmer covered for about 15 minutes.  Place 2 cans of drained and rinsed beans in a blender, add broth and blend until smooth.  Stir the bean puree, remaining 2 cans beans and green chilies into chicken mixture.  Bring to a boil then reduce heat and cook 30 minutes to an hour, stirring often.  Mix the cornstarch and water together and add to the chili.  Lastly, and add grated cheese; simmer until cheese is melted then serve.

OLD-FASHIONED MEXICAN CORNBREAD
A black skillet is a must for this recipe J
2 cups self rising cornmeal
2 tablespoons vegetable oil + 1 ½ tablespoons more
3 tablespoons sugar, optional
1 small can chopped jalapenos or diced green chilies
¼ cup onion, chopped
1 small can mexicorn, drained
1 cup sharp cheddar cheese
1 ½ cups whole milk or buttermilk
1 egg, beaten
Place the 1- ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.

PICO DE GALLO

5 vine-ripe or plum tomatoes, chopped and seeds taken out
½ cup finely chopped red onion
1 fresh jalapeno, seeded and chopped
Juice of one small lime
½ cup fresh cilantro chopped
2 garlic cloves, chopped
salt and pepper to taste

Combine all of the ingredients into a bowl and refrigerate for at least one hour before serving.

APPLE ENCHILADAS

1 (21-ounce) can apple pie filling
6 (8”) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
½ cup brown sugar
½ cup sugar
½ cup water
Vanilla ice cream

Spoon the apple pie filling down the middle of each tortilla and sprinkle each evenly with cinnamon.  Roll up and place seam side down on a lightly greased baking dish.  Bring butter and next 3 ingredients to a boil in a medium saucepan.  Reduce heat and simmer on low for 3 minutes, stirring often.  Pour over the enchiladas and let sit for 30 minutes.  Bake at 350 for 20 minutes.  Serve with vanilla ice cream and ladle the syrup over the ice cream.  Delicious!




Sunday, March 8, 2020

Recipes from this morning's show..Spaghetti Squash Lasagna, Caprese Bites & Arugala Salad and Ricotta Cookies :)

SPAGHETTI SQUASH LASAGNA
CAPRESE BITES & ARUGALA SALAD
RICOTTA COOKIES

SPAGHETTI SQUASH LASAGNA

1 large spaghetti squash or 2 small
Olive oil
½ cup onion, chopped
1 lb. turkey Italian sausage
2 garlic cloves, chopped
4 cups of your favorite marinara sauce
2 cups ricotta cheese (I use part-skim)
2 eggs
½ cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
½ teaspoon each of salt and pepper
8-ounces shredded mozzarella cheese

Place the spaghetti squash on a parchment paper-lined baking sheet.  Pierce 6 or 7 times with a knife.  Bake at 400 for 1 hour.  Let the squash cool completely then cut down the center.  Carefully scrape out the seeds and discard. Next, take a fork and shred the squash into a bowl.  Place all the squash on a cheesecloth-lined colander until most of the moisture is out.  (I like to do this step the day before if I have time).

Next brown the sausage, onion and garlic until the sausage is cooked.   Set aside.  In a bowl mix ricotta, eggs, Parmesan cheese, and salt and pepper.   Next place a thin layer of sauce in the bottom of a 13x9 baking dish.  Put a layer of spaghetti squash, next put a layer of sausage, then dollops of the ricotta mixture,  then ladle sauce over the ricotta.  Sprinkle a little mozzarella over the top and repeat layers 1 to 2 more times.  Sprinkle with ½ cup Parmesan cheese, cover with foil and bake for 30 minutes.  Uncover and bake 20 more minutes or until bubbly and golden brown.  Let it rest for 15 minutes before serving.


CAPRESE BITES WITH ARUGALA

Turkey pepperoni
Fresh mozzarella balls
Cherry tomatoes
Arugula
Olive Oil
Balsamic Glaze
Small wooden skewers

Thread a cherry tomato onto the skewer, then 2 slices of pepperoni, then 2 pieces of mozzarella.  Next place arugula on a salad plate, drizzle lightly with olive oil and drizzle with balsamic glaze.  Place 4 skewers onto each salad plate.

RICOTTA COOKIES

1 cup butter, room temperature
1 3/4 cups granulated sugar
2 eggs
15 ounces ricotta cheese
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 cups flour

Glaze

1 1/2 cups powdered sugar
1/2 teaspoon almond extract
3–4 tablespoons milk
1/4 cup sprinkles

Instructions:
1.    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2.    In a large bowl, mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
3.     Add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
4.    Bake for 9-12 minutes until the edges are lightly golden.
5.    Transfer to a wire rack.
6.    In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.






Monday, November 25, 2019

Good Morning, Friends! I'm making out my grocery list this morning for Thanksgiving, and I thought I'd share some of my favorite Thanksgiving sides. Enjoy :)

MELISSA FRIDAY’S FAVORITE THANKSGIVING SIDES & DESSERTS

CORN CASSEROLE
1 can cream corn
1 can whole-kernel corn, drained
1 stick butter, melted
8-ounce container sour cream
1 (6-ounce) package yellow corn bread mix (I use Jiffy)
Combine all ingredients and mix well.  Pour into a greased 13x9x2-baking dish and bake at 350 for 1 hour.

GREEN BEANS
2 bags frozen Italian-style green beans or pole beans
8 slices bacon, chopped fried and drained
1 onion, sliced
2 teaspoons each of salt, pepper, garlic powder and onion powder

In a large pot, fry the chopped bacon until crisp.  Using a slotted spoon, place bacon on paper towels.  Add the sliced onion to the bacon grease and sauté for 10 minutes.   Add the beans and seasonings and enough water just to cover the beans.  Bring the beans to a boil.  Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour.  Taste the beans to see if they need more salt or seasonings.  Drain the cooked beans and place in a serving dish.  Sprinkle the cooked bacon over beans just before serving, if desired.



SWEET POTATO CASSEROLE
3 cups cooked or canned sweet potatoes
½ cup sugar
½ cup melted butter
1/3 cup milk
1 teaspoon vanilla
2 eggs, beaten
Topping:
1/3 cup melted butter
1 cup brown sugar
½ cup flour
1 cup pecans
Mix first 6 ingredients with a mixer until fluffy; pour into a greased 13x9x2-baking dish.  Mix topping ingredients well and sprinkle evenly over top of sweet potato mixture.  Bake at 350 for about 45 minutes.

CARROT SOUFLEE’
1 pound bag frozen sliced carrots (please do not use canned)
3 large eggs
½ cup sugar
½ cup butter, melted
3 T. flour
1 t. baking powder
1 t. vanilla extract
Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1-quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

MELISSA’S CREAMY BAKED MAC AND CHEESE
1 (16-ounce) box elbow macaroni
2 pounds Velveeta cheese, cubed
Salt and pepper to taste
4 tablespoons butter
½ cup whole milk
3 cups of the macaroni water

Heat oven to 350 and grease a 13x9x2-baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a 13x9x2 baking dish.   Bake covered at 350 for 30 minutes.




CRANBERRY JELLO SALAD

1 large box strawberry Jell-O
2 Red Delicious apples, peeled and grated
2 large cans cranberry sauce
2 cups hot water
½ cup sugar
Mix Jell-O and water.  Refrigerate for about half hour or until slightly gelled.  Add apples, cranberry sauce and sugar.  Pour into a greased mold or greased Bundt pan.  Refrigerate at least 6 hours or overnight.  Serves 15 small portions.
CHERRY AMBROSIA-CREAM CHEESE SPREAD
2 (8-ounce) packages cream cheese, softened
¼ cup powdered sugar
1 (6-ounce) package dried cherries
1 (15 1/2-ounce) can crushed pineapple, drained well
1 (11-ounce) can mandarin oranges, drained
3 ounces shredded, sweetened coconut
1 cup pecans, chopped
Stir cream cheese and powdered sugar together then add cherries and the next 4 ingredients.  Refrigerate at least 4 hours or overnight.  Serve with Ritz crackers, celery, or ginger snaps.  Delicious!

FRUIT COCKTAIL CAKE      
½ stick real butter, softened
1 ½ cups sugar
2 eggs
2 cups all-purpose flour
1 ½ t. baking soda
1 (15-ounce) can fruit cocktail, undrained
½ cup brown sugar
Cream butter and sugar; add eggs and beat well.  Stir together flour and soda and add to the mixture.  Stir in fruit cocktail.  Pour into a greased 13x9x2 pan and sprinkle brown sugar over batter.  Bake at 350 for 35 to 40 minutes or until done.  Poke holes in cooked cake with a wooden spoon and spread with hot icing while the cake is still warm.
ICING:
½ cup evaporated milk
¾ cup sugar
1 t. vanilla
1 stick real butter
1 cup chopped pecans
1 cup shredded coconut, optional
Mix milk, sugar, vanilla and butter; boil 2 minutes, stirring often.  Remove from heat and add coconut and pecans.  Pour icing over cake while cake is still warm.




 PUMPKIN CRUNCH        
This is awesome!
1 (16-ounce) can pumpkin
1 cup sugar
3 eggs
2 sticks butter cut into pieces (I use real butter)
1 (8-ounce) block cream cheese
1 box yellow cake mix
1 large can evaporated milk
½ teaspoon cinnamon
1 cup chopped pecans
¾ cup whipping cream
½ cup powdered sugar
Mix pumpkin, milk, sugar, cinnamon and eggs.  Pour into a greased 13x9x2 pan.  Sprinkle with yellow cake mix and DO NOT stir.  Sprinkle pecans over cake mix then place butter pieces evenly over pecans.  Bake at 350 for 1 hour.  Let cool completely.  Meanwhile, beat whipping cream, cream cheese and powdered sugar together and spread on top of pie when it’s cooled.