Author: Nicole

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Recipes

Home-style Green Beans

Nicole

One word WOW! This is a keeper! I can’t tell you how much I loved this recipe. The flavor is amazing and best of all quick and easy. Two of  my favorite “Kitchen Words” I would like to thank Miss Erin for sharing. If you would like to have your recipe tried and featured please email me at colie@colieskitchen.com.

Ingredients

  • 1 lb green beans
  • 4 tablespoons butter
  • 1/4 cup olive oil
  • 1/2 medium onion, finely sliced
  • salt and pepper
  • 1 1/4 cups chicken stock
  • 1 tablespoon minced garlic

Directions:

  1. Place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well
  2. Melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes.
  3. Add the beans, salt and pepper to taste and toss.
  4. Add the chicken stock and garlic.
  5. Cover and cook for about 10 minutes until tender.
  6. Season well if desired and serve.

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Recipes

Broccoli, Cauliflower, and Cheese Soup

Nicole

Ingredients:

  • 8oz Fresh Caulifour
  • 8oz Fresh Broccoli
  • 1 cup chopped Celery
  • 1 cup chopped Onion
  • 20oz Velveeta Cheese cubed
  • 1 1/2 cups Milk

Directions:

  1. Rinse cauliflour in water and break into florettes
  2. Put in a pot along with the chopped onion, and celery
  3. Add enough water to steam the vegetables
  4. Steam the vegetables for 20 minutes
  5. Add cheese and stir until melted
  6. Add milk and stir
  7. Keep stiring until the cheese and milk meld together
  8. Heat until warmed through and serve

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Recipes

Blanco Diablo

Nicole
I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.
Ingredients:
  • 1/3 lb Velveeta Pepper Jack Cheese cubed
  • 1/3 lb Velveeta cubed
  • 1/3 lb Pepper Jack Cheese grated
  • 2 TBS margarine
  • 2 (10.oz) cans of Cream of Mushroom soup
  • 1 (10.oz) can of Rotel
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1/2 cup of chicken broth
  • 2 cups shredded cooked chicken
  • 1 bag of tortilla chips
Directions:
1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2.     Add soups, Rotel, cheeses and broth. Stir to combine.
3.     Continue to stir until cheese is melted
4.     Fold in the chicken until well blended.
5.     Continue to stir until mixture comes together
6.     Prepare your bowls with tortilla chips
7.     Once your mixture is heated through pour over tortilla chips
8.     Enjoy the Diablo!

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Recipes

Fresh Hummus

Nicole

I love Pita chip, no seriously, I love them! I don’t buy them for so many reasons one being they are way over priced and two I will eat them all in one sitting that’s how much I love them. A few days ago I had left over pitas that were getting too hard to do anything much with and I didn’t want them to go bad because like the chips they are on the high side. I decided to make my own pita chips and boy did they turn out excellent. I also made my own hummus to go with them.

This recipe is delicious and fast! Boy is it fast! Why buy something that you can make for just pennies a serving! Excellent Recipe, and served on Pita chips is excellent!
Ingredients:
  • 2 (15 ounce) cans garbanzo beans
  • 1/2 cup tahini (sesame seed paste Hulled)
  • 6 tablespoons lemon juice
  • 3 garlic cloves, pressed
  • 1 teaspoon ground cumin
  • Salt and pepper
Directions:
1.      Drain beans and reserve the liquid when you do so.
2.     Blend beans, along with the other ingredients and 1/4 cup of the liquid.
3.     Process until the mixture is smooth.
4.     Add liquid until the desired consistency is reached.
5.     Adjust seasonings along with more cumin, lemon juice, salt and pepper.
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Recipes

Athenian Pasta Salad

Nicole
This is an excellent recipe. I love the Mediterranean feel of this recipe with the feta and the oil. The red pepper really makes this recipe so don’t skip this step unless you don’t like red peppers.

This is a recipe that would be great at a pot luck or just as a simple side dish. It’s easy and delicious and it’s something you can make ahead of time.
Ingredients:
  • 1/4 cup loosely packed fresh dill
  • 1/2 cup of parsley finely chopped
  • 1/2 cup green onion
  • 1 large garlic clove minced
  • 1/4 cup red bell pepper finely chopped
  • 2/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 6 ounces feta cheese, cut into 1/4-inch pieces
  • 8 ounces pasta shells
  • 1/2 cup toasted pine nuts

Directions:

  1. Place dill in a food processor.
  2. With machine running, drop garlic through feed tube and mince.
  3.  Add oil, lemon juice, salt and pepper and mix a few seconds.
  4. In a bowl add green onions and red peppers
  5. Add pasta, parsley, toasted pine nuts and feta cheese
  6. Add dressing from the food processor to the bowl and mix all the ingredients together.
  7. Refrigerate covered at least 3 hours or overnight.
  8. Serve pasta salad at room temperature

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