Recipes – Page 60

One Skillet Beef Stroganoff

May 2, 2012 Nicole

This pic was taken in a quick hurry with my cellphone
so it doesn’t do the recipe justice, but it’s worth trying!

This was a Kraft recipe that I revamped. The reviews were OK on it, but it was obvious why they were just OK. With a little revamping this recipe is excellent. It’s super simple and actually tastes great. I love the concept of this recipe because it’s a one pot recipe. During the week it’s a breeze to make. Its not the most calorie friendly because of the cheese, but to help with calories and fat I used Fat free cream of mushroom soup and it was great. We didn’t miss the extra fat at all.

Ingredients:

1 lb. ground beef
2.5 cups beef broth
½ chopped onion
2 cloves of garlic minced
3 cups medium egg noodles, uncooked
5 oz. VELVEETA®, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
¼ tsp. black pepper
Salt

Directions:

Brown your ground beef in a large skillet then drain the oil from it
Add onion and garlic to the ground beef and cook until onion is tender
Stir in beef broth, and then bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
Add Velveeta, cream of mushroom soup, salt and pepper; cook 5 min. or until Velveeta is melted and mixture is well blended, stirring frequently.
If needed you can thin with extra beef broth

*Note: I think this recipe is one that you could do so many things with. I think one huge change besides the fat free cream of mushroom soup is the cheese. I think you could add some really amazing mixtures of cheese like Gouda, Havarti, or even goat cheese for the creaminess.*

Original Recipe Source

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

Recipes

Traditional Southern Deviled Eggs (Paula Deen)

April 28, 2012 Nicole

I hate eggs in any way shape or form, but I must say I was pleasantly surprised how good this recipe actually is. It’s just perfect and doesn’t taste “eggy”! I normally don’t have lot of takers for deviled eggs and I hate for them to go to waste, but I snapped this picture as quickly as I could before all the eggs were gone.

If you like deviled eggs I highly recommend this recipe. I received a ton of compliments on just how great they were!

Ingredients

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Cream until extra smooth
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Original Recipe Source

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

Recipes

Kale Chips (The Health Potato Chip?)

April 19, 2012 Nicole

I have heard so many people say how great Kale Chips are that I have been dying to try them myself. Last week I was at the farmers market and they had Kale for .75 cents a bunch. I figured I had nothing to lose except .75 cents so why not grab a bunch.

After what seemed like a long process of cleaning, removing steams, and drying the kale was ready to go. I placed the kale on two jelly roll pans and let it bake. The last 5 minutes of the baking process I added cheese.

I must say that my initial reaction was MEH! It’s OK, but after a few more bites it really grew on me. I actually severed it along with dinner that night to get the reaction of everyone at the table. At first I was met with a lot of apprehension about even trying it. Let’s be honest it’s green and looks like spinach that crunches.

After a few bites everyone was hooked. By the time we left the dinner table there wasn’t one piece of kale left to be had. Now I have heard many many times kale chips being compared to potato chips, but I have to disagree on this one. I loved the kale chips and can’t wait to buy more, but I don’t see them ever replacing potato chips in our home.

My husband even suggested adding different types of cheese or even adding different seasonings. I think garlic would be awesome on this little leaves!

This was a fun experiment and I can’t wait to make them again, but they will never be (to me) as good as potato chips. They are certainly a fun snack to have and keep around the house.

For those of you think “Oh my kid would never try them” you might just be surprised to see those little hand sneaking a kale chip here and there. They really are that good!

Ingredients:

1 bunch of kale
1 tsp. spray olive oil, vegetable oil (like Pam or Crisco)
Shredded Parmesan cheese or a cheese of your choice
A few dashes of salt

Directions:

Wash your kale thoroughly to remove any sand or dirt that maybe lying within. Remove any stems that are thick (I used a knife and just followed along the steam to move it).
Tear each piece of kale into pieces the size of potato chips.
Allow time for your kale to dry very well. (this is important if it’s not dry it won’t get crispy)
When your kale is dry pre heat your oven to 350°F
Sprays your cookie or jelly roll pan with oil
Place your kale in one single lay in each pan. (You don’t want to double up your pieces or they will not get crispy.) You may have to use multiple pans or make multiple batches in the oven.
Then lightly spray the top of your kale with the oil and sprinkle with salt.
Bake the kale for about 10 minutes then remove and add the cheese. Then proceed to bank another 5 minutes or so until it’s light and crispy.
I will warn you to watch it very carefully because it can burn easily.

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

Recipes

Grumpy Green Smoothie

April 3, 2012 Nicole

While on my lifestyle change quest I have come across some really great recipes. One in particular that everyone seems to be in love with is called Green Monster Smoothie. I didn’t want to make the Green Monster Smoothie because the calorie count (at least the recipe I found) was higher than I was looking for. I decided to make something similar but with lower calories. I call it the Grump Green Smoothie.

I was a little intimidated about added fresh spinach to my smoothie, but you don’t even taste it. Besides adding amazing nutrients to your glass it makes your smoothie an awesome green color, but it doesn’t add any flavor.

The verdict is…. It’s fantastic! Not only does it taste incredible, but it’s low and calorie and full of vitamins. I love the green I know silly but try. Maybe because it looks healthy… I would even consider making it next time without the 2 ounces of fruit juice because I think it could be just as good without the added calories and sugar.

Ingredients:

3 ounces of cold water
2 ounces of frozen pineapple
2 ounces of frozen banana
3 ounces of frozen strawberries
2 ounces of spinach
2 ounces of pineapple orange juice (15 calories per ounce)
2 Sun Crystal packets

Directions:

In your blender or in my case the Magic Bullet add all of your ingredients then blend. It may take a while because the fruits are frozen. Once everything is moving free your smoothie should be ready.

Obviously you can switch out anything you want and change the recipe anyway that makes you happy.

Nutritional Information:

131 Calories 64 Carbs 0 Fat 5 Protein

49 grams Sugar (a little High) * This is why I may remove the juice. The juice contains 32 grams of sugar.

From MyFitnessPal.com

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

Recipes

Poblano Chicken Chowder

March 3, 2012 Nicole

My husband and I love stuffed poblano pepper. It’s one of our “go to’s” when we go out to our favorite local Mexican restaurants. I found a recipe for chicken poblano chowder on the Food Network Website and decided to give it a try. I have to say this recipe is phenomenal .We all absolutely loved it. It’s creamy and very filling. If you like poblano peppers you will love this recipe.

Caution to the heat sensitive this recipe tends to be a bit warm. You could probably half the amount of poblano peppers down to one also be sure to remove the seeds and the ribs. If you like the heat you can increase it by leaving everything in. I used two peppers removing the seeds and ribs and I must say my sinuses were open by the end of dinner, but I loved it.

This recipe would be wonderful on a cold wet night. Although this recipe calls for chicken I don’t know that I would add chicken to it again. I just didn’t see that it added anything other than bulk to the chowder. I think you could easily leave it out and get the same results. This chowder focuses so much on the pepper that the chicken is over shadowed. Most of the time I couldn’t taste the chicken at all. You could easily make this vegetarian.

Feeds: 3-4

Ingredients:

1/2 cup olive oil or margarine
2 large carrots cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
3 stalks celery, cut into 1/2-inch pieces
1 minced garlic clove
2 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
½ teaspoon of garlic powder
1 tablespoon chicken bouillon granules
1.5 quarts chicken broth
1/4 bunch fresh cilantro leaves, minced
1 1/2 cups diced (large pieces) grilled chicken
1/4 cup (1 stick) unsalted butter
1/4 -1/2 cup all-purpose flour
1 can of evaporated milk
½ can of sweet corn
1 6oz can of chopped green chilles

Directions:

On 400 degrees roast poblano peppers on a baking sheet for 15-20 minutes. Remove from the oven and place in a closed paper bag for 20 minutes then remove the clean skin from your pepper then dice.
Heat the oil or margarine in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, garlic powder, pepper, cumin, and thyme.
Sauté for 7 to 8 minutes or until the vegetables begin to soften. Stir in the chicken bouillon, corn, and green chilles. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
Remove the pot from the heat. Stir in evaporated milk. Garnish with cheese, or tortilla chips.