Saturday, May 25, 2013

Recipe Overload

Working on updating my recipe section of the old home binder. I generally find recipes on and on pinterest. I tried to link these up to where they came from when I could remember it. But I thought I'd share, since I have them all typed up anyhow. These are all recipes I have actually tried out myself and Hubby has given the stamp of approval. Hope you enjoy!

Pulled Pork Sandwiches with Beer Cheese (link)
Leftover pulled pork
2 T. unsalted butter
2 T. flour
2/3 c. beer
1/3 c. milk
6 oz. freshly grated white cheddar cheese
8 slices whole grain bread
softened butter for spreading

To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.

Heat an electric skillet or griddle over medium heat. Butter the outside sides of each slice of bread. Place 4 slices butter-side down on the skillet, then top with a few handfuls of pulled pork. Cover in cheese sauce, then top with the other slices of bread, butter-side up. I cooked these grilled cheeses a lot quicker than the others I usually make since the cheese is already melted. As long as the pork and cheese sauce is warm, cook these until each side is deeply golden and crispy, about 2-3 minutes.

Serves 4

Grilled Cheese Sandwich...
4 slices bread
2 T. butter, softened
4 slices cheddar cheese
1 T. parsley
1 t. basil
1 t. oregano
1 t. rosemary
1 t. dill

Spread butter on one side of each piece of bread. Lay butter sides down. Set 2 pieces of cheese on top of 2 pieces of bread, then sprinkle herbs over the top. Cover with other 2 pieces of bread. Cook in heated panini grill until cheese has melted.


Buffalo Chicken Grilled Cheese (link??)
White Sauce
1 tablespoon Greek yogurt (I used nonfat)
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder

Buffalo Sauce
1 tablespoon unsalted butter
1/4 cup Frank’s hot sauce
1/2 teaspoon packed brown sugar
1 teaspoon apple cider vinegar

3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
2 tablespoons minced red onion
2 tablespoons minced celery
4 1/2-inch thick slices Italian bread
1 tablespoon unsalted butter, at room temperature
3/4 cup grated cheddar cheese

To make the white sauce: Stir the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)

To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.

Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down. Spread half of the white sauce on the side of those two slices that is now facing up (the unbuttered side). Distribute half of the cheese among the two slices. Top each slice with half of the chicken mixture and then distribute the remaining cheese over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it.

Cook in heated Panini grill.  Remove the sandwiches from the grill and let them rest for a minute or two, then slice in half (if desired) and serve.

Serves 2

Honey Lemon Rosemary Grilled Chicken (link)
1/2 cup honey
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breasts

In a large Ziplock bag, pour together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt, and pepper. Place the chicken breasts inside and mix around until chicken breasts are well-coated. Place the bag in the refrigerator and let marinate for at least 30 minutes up to overnight.

Preheat a grill to medium-high heat and brush the grill with olive oil. Remove the chicken breasts from the bag and place on the grill. Discard the marinade. Grill chicken until cooked through, about 5 minutes per side. Remove from grill and serve warm.

Serve with Bush's Southern Pit Barbecue Grillin' Beans on the side!

Tortellini Soup
1/2 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean);sz=1x1;ord=%5btimestamp%5d?1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. 

Serves 6

from Taste of Home

Ranch Enchiladas (link)
3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 c. bottled ranch
1/2 c. salsa
2 c. shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas

Cook and shred the chicken  in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. High for 2 ½ hrs.

Mix the 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom. Start assembling the enchiladas by putting 2 T. of the ranch and salsa mixture on the bottom of tortilla.  Then put the shredded chicken on top of that.  Sprinkle with cheese and roll it up. Line up the enchiladas in the pan and sprinkle heavily with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle the top with ranch and enjoy!

Serves 8

Taco Pizza (link)
1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Heat oven to 425 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased 10x15 inch cookie sheet. Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion. Return to oven and bake another 5-7 minutes, or until cheese is melted.

Serves 8

Taco Seasoning
2 T chili powder
1 T ground cumin
1 ½ t. salt
1 ½ t. garlic powder
1 ½ t. onion powder
1 ½ t. paprika
1 ½ t. oregano
1 t cocoa powder
1 t cayenne pepper
1 t black pepper
½ t. coriander

Ranch Dressing Mix
2 T. dried parsley
1 t. dried dill
1 t. garlic powder
1 t. onion flakes
½ t. dried basil
½ t. pepper

Mardi Gras Pasta
12 oz. fettuccine pasta
½ c. butter
3 T. green onions, chopped
1 lb. sliced Andouille sausage
2 T. minced garlic
½ c. chopped tomato
1 c. fresh shrimp, peeled, deveined, chopped
1 T. dry white wine
1 T. lemon juice
1 c. heavy cream
green and red bell pepper, chopped
½ c. diced cold butter
1 T. parsley
s & p

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. Stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. Pour in white wine and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. Pour in heavy cream, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper.

Drop in about 2 tablespoons of the diced cold butter. Holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. Remove the sauce from the heat, and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.

Serves 6


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