Cooking Recipes

Restaurant-Style Cheesy Poblano Pepper Soup Recipe

Ingredients <br>- 3 (6 inch) corn tortillas <br>- 2 tablespoons all-purpose flour <br>- 1/2 teaspoon chili powder <br>- 1 teaspoon ground cumin <br>- 1/2 teaspoon salt <br>- 1/2 teaspoon ground black pepper <br>- 2 tablespoons vegetable oil <br>- 1/2 cup chopped onion <br>- 1/2 cup fresh poblano chile pepper, seeded and minced <br>- 1/2 teaspoon minced garlic <br>- 2 tablespoons margarine <br>- 2 cups chicken stock <br>- 1/2 cup half-and-half <br>- 1/8 cup cooked and chopped chicken <br>- 1/2 cup shredded Monterey Jack cheese <br>- 1/2 cup fresh poblano chile pepper, seeded and chopped <br>- 6 (6 inch) corn tortillas, cut into strips and toasted for garnish <br><p></p>Directions <br>step 1: Cut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside. <br>step 2: In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.) <br>step 3: While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.) <br>step 4: Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish. <br>

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Heather's Healthy Oatmeal Surprises Recipe

Ingredients <br>- 3/4 cup butter, softened <br>- 1/2 cup white sugar <br>- 1 cup packed brown sugar <br>- 2 egg whites <br>- 1 egg <br>- 1 teaspoon vanilla extract <br>- 1 1/2 cups whole wheat flour <br>- 1 teaspoon baking soda <br>- 1 teaspoon ground cinnamon <br>- 1/8 teaspoon ground nutmeg <br>- 1/2 teaspoon salt <br>- 3 cups quick-cooking oats <br>- 1/2 cup peanut butter chips <br>- 1/2 cup semisweet chocolate chips <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the egg whites and egg one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, cinnamon, nutmeg and salt; gradually stir into the creamed mixture. Then stir in the quick oats, peanut butter chips and chocolate chips. Drop by rounded spoonfuls onto an ungreased cookie sheet. <br>step 3: Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. <br>

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Krispy® Stuffed Filet Roll Ups Recipe

Ingredients <br>- 1 tablespoon lemon juice <br>- 6 (3 ounce) fillets sole or haddock, fresh or frozen <br>- 1/4 teaspoon salt <br>- 1/2 teaspoon pepper <br>- 6 tablespoons butter or margarine <br>- 1/2 cup minced celery <br>- 1/4 cup thinly sliced scallions or chopped onion <br>- 1/2 cup diced cucumber <br>- 4 cups crushed Krispy® Crackers <br>- 1/2 teaspoon sage <br>- 3/4 cup hot water <br>- 2 teaspoons melted butter or margarine <br>- Parsley sprigs, lemon slices and paprika <br><p></p>Directions <br>step 1: Preheat oven to 375 degrees F. Drizzle juice over fillets. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. <br>step 2: Heat butter or margarine in skillet. Saute celery and scallions in butter for 2 minutes. Remove from heat. <br>step 3: Combine celery, scallion, and butter mixture with cucumber, cracker crumbs, sage, and remaining salt and pepper. Add hot water and toss with a fork to blend. <br>step 4: Spread 2 tablespoons of cracker mixture on each fillet and roll up. Fasten securely with toothpicks. <br>step 5: Place fillets in baking dish. Pour about 2 tablespoons of hot water around them, and brush with melted butter or margarine. <br>step 6: Pack remaining dressing into a greased 1 quart casserole; cover casserole, and bake fillets and extra stuffing at 375 degrees F for 25 minutes. <br>step 7: Spoon stuffing onto heated platter. Arrange fillets over stuffing. Sprinkle with paprika and garnish with lemon slices and parsley. <br>

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BBQ Miso Chicken Recipe

Ingredients <br>- 1 cup miso paste <br>- 1 cup beer <br>- 1 cup low sodium soy sauce <br>- 1 cup white sugar <br>- 2 teaspoons sesame oil <br>- ⅛ teaspoon cayenne pepper <br>- 2 ½ pounds skinless, boneless chicken breast halves <br><p></p>Directions <br>step 1: In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours. <br>step 2: Preheat grill for medium-high heat. <br>step 3: Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear. <br>

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Egg Biscuit Bake Recipe

Ingredients <br>- 1 (5 ounce) can evaporated milk <br>- 8 ounces process American cheese, cubed <br>- 1 teaspoon prepared mustard <br>- 3/4 cup cubed fully cooked ham <br>- 1/2 cup frozen peas <br>- 2 tablespoons butter or margarine <br>- 10 eggs, beaten <br>- 1 (12 ounce) package refrigerated buttermilk biscuits <br><p></p>Directions <br>step 1: In a saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas. <br>step 2: Melt butter in a large skillet; add eggs. Cook and stir over medium heat until the eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-qt. baking dish. Separate the biscuits and cut in half. Place with cut side down around outer edge of dish. <br>step 3: Bake, uncovered, at 375 degrees for 15-20 minutes or until the biscuits are golden brown. <br>

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