Welcome To The Recipe Pot!

Are you tired of making the same dinners, over & over? I am!! The purpose of this blog is to share the great recipes I find & help add some new recipes to your pot!! Enjoy!!

(**Disclaimer - All recipes labeled "Gluten-Free" (or GF) are assuming that any questionable ingredients are, in fact, gluten-free!!)

Monday, February 28, 2011

Baked Creamy Chicken Taquitos










** Recipe from The Sisters Cafe **

* 1/3 c. (3 oz.) cream cheese
* 1/4 c. green salsa
* 1 Tbl. fresh lime juice (1/2 lime)
* 1 tsp. chili powder
* 1/2 tsp. cumin
* 1/2 tsp. onion powder
* 1/4 tsp. granulated garlic
* 3 Tbl. chopped cilantro
* 2 Tbl. sliced green onions
* 2 c. shredded chicken
* 1 c. grated pepperjack cheese
* fajita size flour tortillas (or small corn tortillas)
* cooking spray
* kosher salt

Soften cream cheese in microwave for 20-30 secs. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 Tbl. of mixture in a row across the bottom third of tortilla, keeping 1/2" away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 min. or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Wednesday, February 23, 2011

Bruschetta Chicken Bake

** Recipe from Kraft **

* 1 can (14-1/2 oz.) diced tomatoes, undrained
* 1 pkg.  (6 oz.) Stuffing Mix for Chicken
* 1/2 c. water
* 2 cloves  garlic, minced
* 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
* 1 tsp.  dried basil leaves
* 1 cup shredded Mozzarella cheese

Heat oven to 400.   Mix tomatoes, stuffing mix, water & garlic just until stuffing mix is moistened.  Layer chicken, basil & cheese in 3-qt. casserole or 13x9" baking dish.  Top with stuffing.  Bake 30 min. or until chicken is done.


Thursday, February 17, 2011

Taco Seasoning









** Recipe from Blog Chef **

* 1 Tbl. chili powder
* ¼ tsp. garlic powder
* ¼ tsp. onion powder
* ¼ tsp. crushed red pepper flakes
* ¼ tsp. dried oregano
* ½ tsp. paprika
* 1 ½ tsp. cumin
* 1 tsp. sea salt
* 1 tsp. ground black pepper

Combine all ingredients in a small bowl. Store in an air tight container.  For tacos - combine 3 Tbl. of mixture with 1 lb. of  meat.

Monday, February 7, 2011

Homemade Snickers









** Recipe from From Glitter To Gumdrops **

* 1 bag of milk chocolate chips
* 1 bag of butterscotch chips (these definitely give it a butterscotch flavor, so if you don't like that taste, substitute for more chocolate)
* 14 oz. bag of caramels
* 1 c. sugar
* 7 oz. jar of marshamallow fluff (or make your own by melting 4 1/2 c. of mini marshmallows with 2 tsp. of light karo syrup)
* 1/4 c. butter
* 1/4 c. evaporated milk
* 1 c. peanut butter, divided
* 1/4 c. heavy whipping cream
* 1 t. vanilla
* 1 1/2 c. salted peanuts, chopped

There are four layers - the bottom, and top layer follow the same process.  Layer 1/Chocolate:  Melt 1 c. chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter in the microwave in 30 second intervals.  Stir between heating until smooth.  Pour into a greased 9x13" pan.  Put in fridge of freezer to harden.  Layer 2/Filling:  Melt butter in a sauce pan on med. heat. Add sugar and  evaporated milk.  Bring to a boil, and stir constantly for 5 min.  Remove from heat, and stir in 1 1/2  marshmallow cream, 1/4 c. peanut butter, vanilla, and peanuts.  Mix until smooth, spread over first layer.  Work quickly because this will start to melt the bottom layer of chocolate that was hardened in the fridge/freezer.  Layer 3/Caramel:  Melt caramels with whipping cream at 30 second intervals in the microwave.  Stir between heating; heat until smooth.  Pour over second filling layer.  Layer 4/Chocolate:  Repeat layer one instructions.  Cut into bars and keep in fridge.

Saturday, February 5, 2011

Boneless Buffalo Wings & Sauces










** Recipe from Blog Chef **
Buffalo Wings
* 3 boneless skinless chicken breasts (cut into 1” chunks)
* Oil (for deep frying)
* 1 c. all purpose flour
* 2 tsp. salt
* ½ tsp. ground black pepper
* ½ tsp. cayenne pepper
* ¼ tsp. garlic powder
* ½ teaspoon paprika
* 1 egg
* 1 cup milk

Heat oil in a deep-fryer to 375. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.  Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.  Mix fried chicken bits with your favorite wing sauce (sauce recipes found below).
The sauces can be prepared in advance or while the chicken bits are frying.  Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings.

Buffalo Wing Sauce:
* ¼ c. hot pepper sauce
* 1 Tbl. butter

Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20-30 sec.). Mix well. This recipe can easily be doubled if you are making a large amount of wings.


 

Honey BBQ Wing Sauce
* 1 ¼ c. ketchup
* 1/3 c. white vinegar
* ¼ c. molasses
* ¼ c. honey
* 1 tsp. liquid smoke flavoring
* ½ tsp. salt
* ¼ tsp. onion powder
* ¼ tsp. chili powder

In a small saucepan over med. heat, combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15-20 min.



Parmesan Garlic Wing Sauce Ingredients:
* 4 garlic cloves (peeled)
* 1 tsp. olive oil
* ½ c. mayonnaise
* 2 Tbl. light corn syrup
* 5 tsp. grated parmesan cheese
* 1 Tbl. white vinegar
* 1 tsp. lemon juice
* ½ tsp. salt
* ½ tsp. crushed red pepper flakes
* ¼ tsp. dried basil
* ¼ tsp. dried marjoram
* ¼ tsp. dried oregano
* ¼ tsp. dried thyme
* 1/8 tsp. ground black pepper

Pre-heat the oven to 350. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 min. or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.  Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.



Asian Wing Sauce
2 tsp. cornstarch
* 4 tsp. rice wine vinegar
* ½ c. corn syrup
* 1/3 c. sugar
* ¼ c. chili-garlic sauce
* 1 tsp. soy sauce
* 1 tsp. lemon juice
* ¼ tsp. ground ginger
* ¼ tsp. salt
* ¼ tsp. garlic (minced)

In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.  Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready).



Caribbean Jerk Wing Sauce
* 3 Tbl. butter
* 2 Tbl. green onion (minced)
* 1 c. water
* ¾ c. ketchup
* ½ c. dark brown sugar
* ¼ c. apple cider vinegar
* 2 Tbl. hot sauce
* 2 tsp. Worcestershire sauce
* 2 tsp. lemon juice
* 1 ½ tsp. cayenne pepper
* 1 tsp. cornstarch
* ½ tsp. salt
* ½ tsp. garlic powder
* ½ tsp.onion powder
* 1/8 tsp. ground cloves
* 1/8 tsp. nutmeg
* 1/8 tsp. allspice
* 1/8 tsp. sage
* 1/8 tsp. thyme

In a small saucepan sauté onion in butter over med. heat. Whisk in the remaining ingredients & bring to a boil. Reduce heat and simmer for 45 min.

Thursday, February 3, 2011

Baked Jalapeno Popper Dip













** Recipe from Kraft **

* 1/2 c. seeded and finely chopped fresh jalapeño peppers (about 4 medium)
* 1 tsp. vegetable oil
* 2 pkgs. (8 oz. ea.) cream cheese, softened
* 1 c. mayonnaise
* 1 can (4 oz.) chopped green chili peppers, drained
* 1/2 c. (2 oz.) shredded sharp cheddar cheese
* 1/2 c. (2 oz.) shredded Monterey Jack cheese
* 25 Keebler® Club® Original crackers , crushed to 1 c.
* 1/2 c. freshly grated Parmesan cheese
* 1/4 c. butter or margarine, melted 

In small skillet cook jalapeño peppers in oil over med-high, about 1 min, or until softened. Set aside.  In food processor bowl combine cream cheese, mayo, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover & process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-qt. casserole or 8 x 8 x 2" baking dish coated with cooking spray.  In small bowl stir together the crushed crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400 for 15-20 min. or until golden brown. Serve with additional crackers.

Wednesday, February 2, 2011

Chicken Tamale Casserole













** Recipe from Read It & Eat **

* 1  c.  (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
  • * 1/3  c.  fat-free milk
  • * ¼  c.  egg substitute
  • * 1  tsp. ground cumin
  • * 1/8  tsp. ground red pepper
  • * 1 - 14 ¾-oz. can cream-style corn
  • * 1 - 8.5 oz. box corn muffin mix
  • * 1 - 4 oz. can chopped green chilies, drained
  • * cooking spray
  • * 1 - 10 oz. can red enchilada sauce
  • * 2 c.  shredded cooked chicken breast
  • * ½ c. sour cream

Heat oven to 400.  Combine ¼ c. cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour into a 13 x 9" baking dish coated with cooking spray.  Bake for 15 min, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle w/ remaining ¾ c. cheese. Bake for 15 min, or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces; top each serving with 1 Tbl. sour cream.

Tuesday, February 1, 2011

Neely's Muffuletta













** Recipe from Kraft **

* 3/4 c. mayo with olive oil 
* 1/4 c.  Italian dressing
* 3/4 c. each chopped drained black and stuffed green olives
* 1/2 c.  chopped drained canned artichoke hearts
* 4 ribs celery, chopped (about 1 c.)
* 1/4 tsp.  ground black pepper
* 1 round Italian bread loaf (10 inch)
* 6 slices  each: Cajun Seasoned Chicken Breast, French Dip Flavored Roast Beef, Smoked Ham, Smoked Turkey Breast
* 4  cheese slices

MIX mayo and dressing in medium bowl; stir in next 5 ingredients.  CUT bread horizontally in half. Hollow top slightly; discard removed bread or save for another use.  FILL bottom half of bread with layers of half the olive mixture, meat and cheese; cover with remaining olive mixture and bread top. Wrap tightly in plastic wrap. Refrigerate 1 hour.
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