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I have always loved to cook and I used to run a popular cooking blog, called, well, err, The Cooking Blog. I shut it down a few years ago and this a collection of my favorite recipes that I think are worth sharing. I hope you enjoy them and if not, let me know in the comments.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.

Chili Con Queso Recipe (Chi-Chi’s)

Ingredients

  • 1 pound Velveeta cheese
  • 3/4 teaspoon granulated garlic
  • 4 1/2 ounces canned diced green chilies, drained
  • 3/4 ounce canned diced jalapeño, drained
  • 3/4 ounce fresh diced green pepper
  • 2 3/4 ounces canned red peppers, diced and drained

Directions

  1. Cut processed cheese into chunks no more than 1 inch thick. Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients. Spread all remaining ingredients evenly over the top of the processed cheese.
  2. Cover with a microwavable plastic lid and microwave on high for 2 minutes. Stir. Repeat the microwave process and stirring process until melted. Serve with your favorite tortilla chips.

One Pot Chicken Curry Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 – 1 teaspoon chili flakes
  • 1 tablespoon curry powder
  • 1 tablespoon grated ginger
  • 1 28 oz can tomatoes
  • 2 cups rice
  • 4 cups chicken broth
  • 6 chicken breasts cut into strips or cubes
  • 1 head cauliflower broken in flowerets
  • 1 lime
  • mango chutney optional

Directions

  1. Sauté onion and garlic in olive oil.
  2. When onions are softened, add all the spices. Cook for 30-60 seconds.
  3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
  4. Add the raw chicken.
  5. Cook on medium or medium low for 20 minutes.
  6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
  7. Serve with fresh lime and mango chutney.

One Pot Pizza Pasta Recipe

Ingredients

  • 1 pound Italian sausage, casings removed if necessary
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar spaghetti sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 oz penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • sliced pepperoni

One Pot Pizza Pasta Recipe

Directions

  1. In a large skillet brown the sausage, onion and garlic. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
  3. Preheat the broiler.
  4. Top pasta with shredded cheeses and pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

Black Cat Cupcake Recipe

Ingredients

  • 1 1/4 c Reduced Fat Oreo® cookie crumbs
  • 18 1/4 ozs reduced fat chocolate cake mix
  • 24 pcs Halloween Oreo® cookies
  • 16 ozs reduced fat milk chocolate frosting
  • black string licorice
  • jelly beans
  • semisweet chocolate chips

Directions

  1.   Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
  2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
  3. Remove from pans; cool on wire rack. Make cat faces on each of the  remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings  for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
    Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
  4. Place 3″ piece licorice string on back half of each cupcake for tail.

Boogers On A Stick Recipe

Ingredients

  • 8 ounces jar cheez whiz
  • Green food coloring
  • 25 to 30 pretzel sticks

Directions

  1. With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
  2. Allow the cheese to cool slightly in the jar.
  3. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
  4. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
  5. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
  6. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.

Pumpkin Mousse Recipe

Ingredients

  • 10 oz Canned pumpkin

  • 1/2 c  Sour cream
  • 1/2 c  Cream cheese
  • 1 c  Sugar
  • 1/2 ts Salt
  • 2 ts Pumpkin pie spice
  • 1 ts Ground ginger
  • 2 Egg yolks
  • 1 1/2 c  Whipping cream
  • 2 Egg whites
  • Crystallized ginger — finely chopped

Directions

  1. In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
  2. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy.   Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
  3. Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.  Chill for 4-6 hours.  Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6