About Me

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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Tuesday, December 21, 2010

Cheesy Chicken Tortilla Soup

1 lb boneless skinless chicken breasts
1 16 0z box Velveeta, cubed
1 cup milk
1 can rotel
1 small white onion, diced
3 cloves of garlic, minced
¼ cup butter
¼ cup flour
1 tsp cumin
1 tsp chili powder
1 small handful of fresh diced cilantro
Salt and pepper to taste
Shredded Mexican blend cheese
Green onions for garnish
Tortilla chips


In a saucepot boil the chicken breasts in just enough water to cover them, about 3 to 4 cups, for about 20 minutes until cooked through. Remove from water and chop into small pieces, but save the chicken broth.  In the pot that you want to make the soup in melt the butter and simmer the onions and garlic for about 5 minutes until the onion is clear.  Stir in the flour to form a roux and let simmer another 2 to 3 minutes.  Slowly add 3 cups of chicken broth (from the boiled chicken) to the flour mixture and stir well.  Slowly stir in the milk and reduce heat to just simmering.   Mix in the velveeta  and stir well until melted.  Then add the rotel, chicken, and spices.  Let simmer for about 20 mins until it thickens up.  Serve with shredded cheese, green onions, and tortilla chips on top. 

Friday, December 17, 2010

Red Potato and Tomato Salad

3 lbs red potatoes, diced and boiled until soft
2 pints cherry tomatoes, halved
9 green onions thinly sliced
1 small jar of diced black olives
1 cup chopped flat leaf parsley
4 tablespoons capers
2 tablespoons fresh chopped thyme leaves
¾ cup extra virgin olive oil
2 large lemons, zested
Salt and pepper to taste.


In a serving bowl, and  all ingredients and stir until well blended.  Refrigerate for at least one hour and stir again before serving. 

Tuesday, December 14, 2010

Southwestern Coleslaw

1 bag of finely shredded cabbage
4 carrots shredded
2 green apples shredded
1 medium red onion finely diced
1 1/2 cups walnuts, toasted and chopped

Dressing:

2 tablespoons dijon mustard
1 tablespoon sugar
1 tablespoon chipotle or chili sauce
3/4 cup of mayo
2 lemons juiced
salt and pepper to taste

Combine the cabbage, carrots, apples, onion, and walnuts in a large bowl and mix well.  In a small bowl stir together all the ingredients for the dressing, and mix until well blended.  pour over slaw and toss well to coat.  Refrigerate for 4 hours and then serve. 

Monday, December 13, 2010

This little piggy baked beans

2 large cans of bush’s original baked beans
10 slices of bacon
1 red onion diced
2 cups or handfuls of brown sugar
Pepper to taste


In a frying pan brown bacon until it is done but not crispy.  Remove and drain, in the bacon grease add the onions  and caramelize, about 5 to 8 mins.  In a baking dish empty the 2 cans of beans, then top with a layer of bacon, put the onions on top of the bacon and then a thick coat of brown sugar.  Top with pepper, and bake in the oven on 350 for about 15 to 20 mins. 



Wednesday, December 8, 2010

Easy Delicious Mashed Potatoes

3 lbs white potatoes
4 tbls butter
1 cup milk
½ cup cream
Salt and pepper to taste


Peel, wash and dice potatoes.  Boil in a large pot until you can stick a fork in them and they fall apart usually about 15 mins.  Drain from water and return to pot.  Add other ingredients and beat with a mixer until smooth. 

Great Green Beans

2 lbs fresh green beans, washed and snapped
6 slices of bacon
1 med white onion
3 cloves garlic
2 tbls olive oil
Salt and pepper
Enough chicken broth to cover the green beans (about 3 cups)


In a sauce pan brown bacon in olive oil with onion and garlic.  Once the bacon is brown, add green beans, chicken broth, and salt and pepper to taste.  Bring to a boil reduce heat and simmer until the green beans are the desired consistency , about 20 to 25 mins. 


Honey-Mustard and Bacon Braised Pork Loin

¼ cup Dijon mustard
2 tbls coarse ground mustard
2 tbls honey
3 cloves minced garlic
2 tbls fresh minced rosemary
1 lb thick sliced bacon
1 2 to 3 pound center cut pork loin roast
Kitchen twine


In a mixing bowl combine first 5 ingredients and mix until smooth.  Use mixture to coat entire roast.  Take the strips of bacon and wrap around the roast until it is completely covered.  Secure bacon to pork with kitchen twine.  Bake in preheated 350 oven for 45 to 60 mins.  Remove from oven wrap in foil and continue baking for 20 mins or until the internal temperature reaches 160. 
** The drippings in the bottom of the pan make an excellent gravy.