Stefficee's profile page
Recipes
Pork Carnitas
By Stefficee
Flavour Cooking School, Park Forest, IL
- 3 lb pork shoulder
- 2 T vegetable oil
- 1 lg onion, diced
- 1 28oz can diced tomatoes
- 3 cloves garlic, minced
- 1 serrano OR jalapeno pepper, seeded and minced
- 2 t brown sugar
- 1 T chili powder
- 1 t cumin, ground
- 2 T apple cider vinegar
New York Times Chocolate Chip Cookies - Easter Edition
By Stefficee
In a big bowl, mix together butter and all sugar using an electric mixer
- 150 g butter, room temperature
- 150 g brown sugar
- 150 g white sugar
- 1 tsp vanilla extract
- 2 eggs
- 425 g flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 500 g bittersweet chocolate or chocolate chips
- Candy coated chocolate eggs
Buffalo Chicken Soup
By Stefficee
Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth
- 2 cups cooked chicken, shredded
- 4 oz cream cheese
- 3 Tbsp butter
- 1/3 cup Frank's Red Hot Sauce
- 4 cups chicken broth
- 1/2 cup Half and Half
- Salt and pepper to taste
- 1/4 cup celery, chopped (optional)
- 1 Tbsp blue cheese dressing (optional)
Low Carb Peanut Butter Pie
By Stefficee
In a mixing bowl, combine 1 cup peanut butter with 1 (8 ounce) package softened cream cheese until well mixed
- 1 cup all natural peanut butter
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar free Cool Whip
- sugar substitute to taste (optional)
Buffalo Chicken Dip (Frank's RedHot)
By Stefficee
PREHEAT oven to 350°F. COMBINE all ingredients in a 1-quart baking dish
- 1 (8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce
- 1/2 cup bleu cheese or ranch dressing
- 2 cups shredded cooked chicken
- 1/2 cup crumbled bleu cheese or your favorite shredded cheese
Cilantro Lime Chicken Tacos (Crockpot Style)
By Stefficee
Add every single ingredient to the crockpot
- 1 lb. boneless skinless chicken breasts
- juice from 2 limes
- 1/2 cup of cilantro
- 1 packet of taco seasoning
- 1 teas. dried onions
- 1/2 cup of water
Crockpot Orange Chicken
By Stefficee
Cook chicken in crockpot on HIGH for 3 hours {covered}
- 4 – 5 Boneless Skinless Chicken Breasts, thawed
- 3/4 cup Smuckers Sweet Orange Marmalade
- 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce
- 2 tbsp. Soy Sauce
Ancho Chili Rubbed Beef Tenderloin
By Stefficee
Flavour Cooking School, Forest Park, IL
- ancho chili rub:
- 2-3 lb beef tenderloin, trimmed
- 1 T ancho chili powder
- 1 T freshly ground pepper
- 1 T worchestchire
- 1 T grapeseed oil
- 1 t dijon mustard
- 1/2 t cumin, ground
- 1/2 t sea salt
- 2 cloves, ground
- 1/8 t crushed red pepper
Savory Pepper Steak (Crockpot)
By Stefficee
Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag
- 1 1/2 lbs round steak, cut into 1/2 in strips
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small onion, diced
- 4-5 garlic cloves
- 1 green pepper, diced
- 1 red pepper, diced
- 1 (16 oz) can Italian style tomatoes
- 1 tbsp beef bouillon
- 2 tbsp Worcestershire sauce
- 1 tbsp steak seasoning
- 1 tbsp steak sauce
Balsamic Chicken
By Stefficee
Spray crockpot with cooking spray
- 1 pound boneless, skinless chicken breasts
- 1/2 tsp. of minced garlic
- 1/2 tsp. of dried rosemary
- 1/2 cup balsamic vinegar
- pinch of kosher salt
- 1/4 tsp. of freshly ground black pepper