Nicole

French Onion Dip (Guy Fieri)

April 19, 2014 Nicole

I made this recipe for a get together we were invited to. Everyone was asked to bring, snacks, appetizers, finger foods, or dips. I chose this dip and I am sure happy I did. One great thing about this recipe is it’s something you can make ahead of time. The longer it sets the better. I made it on Saturday and it was ready to go on Monday with just a quick stir and of course plating it.

This recipe makes a lot of dip. Far more than I was planning on I didn’t realize that the onions and shallots would give it so much bulk. At first I thought it was overkill but when I came one with an empty tray I knew it was a success. We loved it! I can’t wait to make it again!! Another great Guy Fieri recipe!!

Ingredients:

2 tablespoons vegetable oil (Do not use olive oil)
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise (I used Dukes for the lemon flavor)
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon ground black pepper
1 teaspoon salt

Directions:

In a large sauté pan over low heat, add oil and butter. When butter is melted, add onions and sauté stirring occasionally until golden brown and caramelized, about 35 minutes. This is a slow process do not turn up the heat to make it go faster or you will lose the whole effect of caramelizing the onions. This is key to the recipe.
Add shallots and sauté for 15 minutes more until onions and shallots are dark brown.
Remove from heat and let cool for 5 to 6 minutes (I stuck mine in the freezer for a few minutes) then chop into 1/4-inch pieces. Set aside to cool to room temperature.
In a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture.
Chill at least 1 hour or overnight, prior to serving. I would suggest overnight so that all the flavors can dance together!

Original Recipe Source

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Salsa Chicken Casserole (Low Calorie)

April 17, 2014 Nicole

This recipe is delicious! On my! One thing I really love about it is the fact that you can do so much with it. You could make it a speedy recipe by precooking the rice, and the chicken (even using leftover chicken), then mixing everything together and baking. You could also change out the spices, and the spiciness of the salsa. I think I would even consider shredding the chicken and mixing everything together.

This recipe would also make a great freezer recipe. Place everything in a pan, and mix. Cover with foil and freeze. You could also easily place this recipe in a slow cooker. It doesn’t get any easier than this!

I found that I had to bake it an additional 10 minutes to make sure the rice was well cooked, but that could have been just me. This recipe is low in calorie and high on flavor and it’s easy!

Ingredients:

1 cup uncooked white rice
1 cup corn kernels
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup beef broth
½ Tbsp. chili powder
½ Tbsp. dry minced onion
½ tsp cumin
½ tsp garlic powder
½ tsp oregano
1 pound raw chicken breasts (cut into bite size pieces)
1 cup shredded cheddar cheese

Directions:

Preheat the oven to 375 degrees.
Drain and rinse the black beans.
To a 3 quart baking dish or an 8×8 baking dish add dry rice, black beans, corn, salsa, chicken broth, and spices. Stir until everything is well combined.
Cut the chicken breasts into bite size pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted.

Original Recipe Source

Number of Servings: 8

Nutritional Information:

224 calories per serving
26 carbs
5 grams of fat
19 protein
5 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Southwestern Chopped Salad with Cilantro Dressing

April 15, 2014 Nicole

This is a great salad recipe with an incredibly tasty dressing. The color is beautiful but not something you associate with eating. My husband actually asked me what was wrong with the salad.

The flavor is great and the calories are low too. You can’t ask for much more than that. I didn’t think I would be able to get anyone to eat this salad but everyone gobbled it down! Love it!

Ingredients:

5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed

Cilantro Dressing:

1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 fresh squeezed orange or lime
Pinch of salt
1/4 cup olive oil
2 tablespoons rice wine vinegar

Directions:

To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortillas trips, if desired.

Original Recipe Source

Number of Servings: *Dressing Only*-12 (two tbsp per serving)

Nutritional Information:

49 calories per serving
2 carbs
5 grams of fat
1 protein
1 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Parmesan Zucchini Sticks

April 4, 2014 Nicole

This is a great recipe especially if you like zucchini. For the zucchini haters in my house the recipe was not high on their list as expected. The mistake I made with this recipe was not using shredded parmesan cheese but rather using the Kraft parmesan in a jar. Yes big mistake! I have no doubt that would have been a huge improvement.

The group parmesan cheese ended up tasting a bit grainy and dry whereas the shredded would have actually melted. Although this recipe actually didn’t turn out it was very good and is something I would make again in the future.

Ingredients:

8 medium zucchini, sliced in half
1 cup Parmesan cheese, shredded
1/2 tbsp. dried thyme or oregano
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper.
Top each zucchini slice with 1 – 1.5 tbsp. of cheese-herb mixture spreading evenly.
Bake for 15 minutes.
Then broil on High for 4 – 5 minutes or until cheese turns crispy and golden. Serve warm or cold.

Original recipe Source

Recipes

Warm Berry Compote

March 27, 2014 Nicole

I can’t express how delicious this recipe is. You will just have to try it for yourself to see how amazing this is. We made it to serve over pancakes, but it would be killer over ice cream which is what we are going to do with the left over.

I would advise you use any berries you have on hand. Frozen or fresh any berries will be amazing!

At first everyone looked at me like I was insane for having this over pancakes …that was until they took a bite. There are just really no words to express the incredible flavor of this compote. I will be making this all the time.

The idea behind this for me was the IHop Rooty Tooty Fresh ‘N Fruity and boy does this come through. I have never actually had the Rooty Tooty Fresh ‘N Fruity but I bet this is less expensive and just as good if not better!

Ingredients:

1 cups frozen strawberries, hulled, quartered
1 cup frozen triple berries (blueberries, raspberries, and blackberries)
1 cup frozen hulled black cherries
2 teaspoons fresh lemon juice
1/4 cup unsalted butter cubed
1 tbsp. corn starch

Directions:

In a large sauce pan over medium heat, combine sugar and butter. Stir until the sugar dissolves.
Cook 2 minutes, then add berries, and lemon juice and cook another 5 minutes.
Removing a few tablespoons of the juice and add to a small bowl with the corn starch. Mix until the paste is smooth then add it back to the compote and mix well.
Boil for one minute then remove from the stove and allow to cool for ten minutes to thicken up.

Original Recipe Source