Friday, September 27, 2013

Crockpot Parmesan Ranch Mushrooms

  • 16    ounces    mushrooms ( fresh )
  • 1/2    cup    butter
  • 1    ounces    ranch dressing mix ( 1 package )
  • 2    tablespoons    parmesan cheese
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Green Chile Pepper Jack Chicken Enchiladas

Green Chile and Pepper Jack Cheese Chicken Enchiladas....These are so good! I used a whole can of green chiles and also added the cheese before placing in the oven for 30 min instead of waiting for the last 5 so it was nice and bubbly! Will defInitely make again!

  • 3 large or 4 medium chicken breasts
  • 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
  • 1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
  • 1 small can of diced green chile's
  • 3/4 cup of sour cream
  • 1/2 teaspoon of cumin powder
  • small handful of chopped fresh cilantro 
  • 1 pound of Pepper Jack Cheese shredded
See Full Recipe please visit : richestoragsbydori
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Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato and Buffalo Chicken Casserole -- Easy dinner, used buffalo sauce instead of the hot sauce/seasonings and I had celery so I used that instead of green onion. After one bite Paul said you're making this again.

  • 3 - 4 medium russet potatoes, scrubbed and diced
  •         (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
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Wednesday, September 25, 2013

Chicken Cakes with Creole Sauce

To make this chicken recipe lighter, we reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.

Chicken Cakes
  • Butter, 2 tablespoons
  • Red Bell Pepper, 1/2, diced
  • Green Onions, 4,  thinly sliced
  • Garlic, 1 clove, pressed
  • Chicken, 3 cups cooked and chopped
  • Bread Crumbs, 1 cup
  • Egg, 1, lightly beaten
  • Mayo, 2 tablespoons
  • Creole Mustard, 1 tablespoon
  • Creole Seasoning, 2 teaspoons
  • Vegetable Oil, 1/4 cup
Creole Sauce
  • Mayo, 1 cup
  • Green Onions, 3, sliced
  • Creole Mustard, 2 tablespoons
  • Garlic, 2 cloves, pressed
  • Parsley, 1 tablespoon, chopped
  • Ground Red Pepper, 1/4 teaspoon

  1. I didn’t have a pile of leftover chicken so I threw three breasts into a saute pan, added a little water and let them simmer, covered, until they were done.
  2. While the chicken cooked I did the chopping, slicing and mincing.
  3. Then I melted the butter in a large skillet and cooked the red pepper, green onion and garlic until it was all nice and soft, taking it off the heat and setting it aside once it was done.
  4. The chicken was about done but while it was cooling off  a little I went ahead and mixed up the sauce.  I used a mixture of about half mayo and half sour cream instead of all mayo.  Stir it all together and adjust the seasoning if you like.
  5. Chop/shred the chicken so it’s in pretty small pieces.
  6. Combine the bread crumbs, mayo, mustard, egg and creole seasoning.
  7. I ended up with more than 3 cups of chicken so once I started mixing the chicken, sauteed veggie mix and crumb mixture together I realized I needed more of everything else.  Here I just eyeballed it and mixed it until it looked and felt like it would hold together in patties, not too dry and not too wet.
  8. Shape into patties.
  9. Heat the vegetable oil over medium heat and fry the patties for about three minutes.  Do this in batches so you don’t overcrowd the pan.
  10. Turn them over and fry the other side for another 3 minutes or until they’re nice and golden brown.
  11. Drain on paper towels and garnish with a little parsley.
  12. Serve them up hot and pass the sauce alongside.  Enjoy!
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Texas Roadhouse Rolls

Texas Roadhouse Rolls (Copy-Cat) These also look to me just like the fresh-baked rolls they serve at Golden Corral -- I can almost smell em!

  • 4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 2 cups milk scalded and cooled to lukewarm
  • 1/2 cup plus 1 teaspoon sugar, separated
  • 3 tablespoons melted butter, cooled slightly, plus additional for brushing 
  • 7-8 cups flour (I used about 7 1/2 cups)
  • 2 whole eggs
  • 2 teaspoons salt
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Mini Taco Pockets

When tortillas are just to tough for your palate, try using a cresent roll pocket instead (or make your own dough if you have the time.) Use turkey or chicken or go meatless, but regardless of what you put in the pocket, a kid will appreciate the break from wrestling with a tortilla.

  • 1 lb. ground beef
  • 1 medium onion, minced
  • 3 tablespoons Homemade Taco Seasoning
  • 1/2 cup water
  • 8 slices PepperJack cheese
  • 2 cans (8 oz. each) 8 count crescent rolls
  • 3 plum tomatoes, chopped
  • 2 tablespoons chopped fresh cilantro
  1. Preheat oven to 350 degrees F.
  2. Prepare two baking sheets by lining them with parchment paper.
  3. In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
  4. Drain the fat and return to pan.
  5. Add onion and cook until soft.
  6. Add taco seasoning and water, and stir thoroughly to combine.
  7. Reduce heat to low.  Cover and simmer while preparing crescents.
  8. On a piece of parchment paper, unroll one package of crescents.  
  9. Cut each triangle in half, to make two smaller ones.
  10. Gently separate them and arrange on parchment so that they are easy to access.
  11. Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
  12. Place a piece of cheese onto each crescent triangle.
  13. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese.
  14. Add some diced tomato.
  15. Sprinkle with cilantro.
  16. Fold the points of dough over, securing them together so that the result resembles a diaper.
  17. Bake for 13-15 minutes until golden.
  18. Repeat with remaining ingredients.
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Tuesday, September 17, 2013

Crispy Panko Fish Tacos

  • 1 1/2 lb. boneless skinless white fish fillets - choose a firm white fish like cod or halibut
  • 1 1/2 cups cups beer (or substitute seltzer water)
  • 1 cup flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/4 cups panko breadcrumbs
  • Vegetable oil for frying (I prefer grapeseed)
  • 15 corn tortillas
  • 2 1/2 cups shredded cabbage
  • 2 ripe avocados, thinly sliced
  • 2 tomatoes, seeded and diced
  • Fresh lime wedges for garnish
  • You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick
  • 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
  • 2 tbsp fresh lime juice (or more to taste)
  • 1 1/2 tbsp chopped cilantro
  • 1 tsp lime zest
  • Salt to taste
  • Medium and small mixing bowls, plate, large skillet, wire cooling rack (optional)
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Coffee Cake Cupcakes

Looking for an excuse to eat cake for breakfast? Look no further! My Coffee Cake Cupcakes are here to make sure you wake up on the right side of the bed. How could you possibly have a bad morning knowing that your own miniature coffee cake is waiting in the kitchen, a perfect complement to your morning cup of joe? These cupcakes will start your day off right!

Servings: 12 cupcakes

  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 cup finely chopped pecans
  • 1 tbsp melted unsalted butter
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs, room temperature
  • 1 cup sour cream or Greek yogurt, room temperature
  • 1 tsp almond or vanilla extract
  • 1 1/2 cups powdered sugar
  • 2 1/2 tbsp milk
  • 1 tsp vanilla
  • 1 tsp melted butter
  • Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, a small ice cream scoop
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Saturday, September 14, 2013

broccoli fettuccine alfredo

Broccoli Fettuccine Alfredo recipe from Budget Bytes. I alter the recipe very slightly but this is still a really great recipe and it's waaaaay less fattening than most recipes.

  • 16 oz. dry fettuccine
  • 16 oz. frozen broccoli florets
  • 1 clove garlic
  • 4 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 3 cups milk
  • 1 cup grated parmesan
  • ⅛ tsp nutmeg
  • to taste salt & pepper
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cranberry walnut bread

All I can say is that this recipe is definitely a keeper. Beautiful presentation as well as delicious. Very moist, and just popped right out of the pan..

  • 1 cup whole wheat flour
  • 2¼ cups bread flour
  • 1¼ tsp salt
  • ¾ Tbsp yeast
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 1¼ cups water
  • 2 Tbsp cornmeal

  1. In a large bowl or pot, combine the dry ingredients (flours, salt, yeast, cranberries and walnuts. Cornmeal not included). Add the water and stir until a shaggy ball forms.
  2. Let the dough sit at room temperature with a loose cover (I use the lid to the pot, slightly cocked so gasses can escape) for two hours. After two hours turn the dough out onto a floured surface and give it 3 or four turns (or kneads) just to make a coherent, smooth ball. Cut into two or leave as one large piece of dough. Shape into a round ball.
  3. Place the shaped dough onto a baking sheet covered with parchment paper and sprinkled with cornmeal. Let rise for at least one hour or until double in size. At the end of the rise, preheat the oven to 450 degrees.
  4. Using a sharp knife or a serrated bread knife, gently make a few slits across the top of the dough. Brush or spritz the dough with water and bake for about 30 minutes or until the crust is a deep golden brown. Remove from the oven and cool on a wire rack.
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singapore noodles

This spicy specialty of Singapore "Singapore noodles" is prepared with thin vermicelli noodles, veggies and Asian spices. You can add veggies of your own choice but make sure that noodles stay crispy. Mixture of Chinese ingredients and Indian spices brings exotic flavor to this quick and easy dish and is guaranteed to bring a touch of the orient to your dining table.

  • 8 oz. rice vermicelli noodles
  • 1 Tbsp hot curry powder
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 3 Tbsp vegetable oil
  • 1 bunch bok choy
  • 4 medium carrots
  • 12 oz. bag bean sprouts
  • 1 bunch green onions
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce (optional)
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tangy tomato pasta

  • 6 oz. thin spaghetti
  • 3 Tbsp olive oil
  • 1 clove garlic
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • a pinch crushed red pepper
  • a few cranks pepper mill
  • 3 oz. tomato paste
  • ½ tsp honey
  • 3 oz. feta cheese

  1. Fill a large pot with water and bring to a boil over a high flame.
  2. While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
  3. Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
  4. When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about ½ cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
  5. Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a ¼ ounce more of feta over top of each serving. Enjoy!
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Thursday, September 12, 2013

Zucchini Tots

know you are like 'what another zucchini recipe' but YES I mean I love zucchini already but these Zucchini tots top the cake for me!! Not only are they kid-friendly but zucchini tots are the perfect solution for helping the fam get their veggies while enjoying a healthier version of a tot! I prefer to make them in the mini muffin tins for a perfect little bite size dish!

Yield: 12 mini tots
  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

  1. Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.
  2. Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  5. Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
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Reese’s Peanut Butter Cookie Bites

Reese's Peanut Butter Cookie Bites - We all love peanut butter! Who doesn’t? And now, we could all enjoy the creamy goodness of peanut butter with these mouth-watering recipes. Get your tummy ready because you would be having a lot of these delicious snack...

Chocolate Candy Cookies

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
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Turkey-Stuffed Bell Peppers

  • 1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
  • 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
  • 1 large onion, diced
  • 2 tsp. + 1 tsp. olive oil
  • 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
  • 1/2 tsp. ground fennel
  • 1/2 tsp. dried Greek or Turkish oregano
  • 1/2 cup grated Parmesan cheese
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella cheese
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Blueberry Croissant Puff

Blueberry Croissant Puff - like a croissant bread pudding. Might try this with brioche or Portuguese sweet bread; croissants sound way too rich.

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
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