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Recipes
Ancho Chicken Tortilla Soup
By Texaschef11
Combine anchos and chicken stock in a 3 qt
- toppings:
- 2 large ancho chiles, seeded and stemmed
- 2 qt. chicken stock
- 1 Tbs. olive oil
- 2 c. corn (from ~4 ears or use frozen, defrosted)
- 1 large red onion, chopped
- 2 jalapeños, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 (14.5 oz.) can diced, fire-roasted tomatoes
- 1 Tbs. honey
- ~3 c. chicken, cooked & shredded
- salt, to taste
- Corn Tortillas, snipped & fried or baked (or break up store-bought tortilla chips or even hard taco shells)
- avocado, diced
- cilantro
- crema (Mexican table cream)
- queso fresco, cubed or crumbled
- lime wedges
Crumb Topped Blueberry Lemon Cheesecake Bars
By Texaschef11
Preheat oven to 350 degrees F
- Crust:
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Filling:
- 12 ounces cream cheese, (1 1/2 packages) softened
- 3/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 1/2 teaspoons grated lemon zest
- 1 teaspoon almond extract
- 2 large eggs
- 1 pint fresh blueberries
- Topping:
- 1 cup packed brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/2 cup finely chopped almonds, toasted
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
Coconut Cream Tarts with Macadamia Nut Crust
By Texaschef11
Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs
- 1/3 cup all-purpose flour
- 3/4 cup sugar
- 4 large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 1/2 cups flaked coconut, divided
- 2 1/2 cups all-purpose flour
- 3/4 cup cold butter or margarine, cut up
- 2 tablespoons water
- 1 1/2 cups macadamia nuts, chopped
- 1 cup whipping cream
- 3 tablespoons sugar
Salsa Verde Chicken and Dumplings
By Texaschef11
Heat the butter over medium heat in a large ovenproof skillet
- * 1/2 stick (4 Tbs) unsalted butter
- * 1/2 large onion, diced
- * 2 cloves garlic, minced
- * 1/2 cup + 2 Tbs all-purpose flour
- * 1 can (14 ounces) chicken broth
- * 2 cups (16 ounces) salsa verde, homemade or store bought
- * 1 can (15-ounces) evaporated milk
- * 1 cup corn kernels
- * 1 rotisserie chicken, skin removed and meat deboned (about 6 cups)
- * 1/4 cup chopped cilantro
- * 2 scallions, minced
- * kosher salt and black pepper
- Dumplings
- * 1 cup milk (low-fat is fine)
- * 3 Tbs unsalted butter
- * 1 1/2 cups all-purpose flour
- * 1/2 cup cornmeal
- * 1 Tbs baking powder
- * 3/4 tsp salt
- * 1/4 cup thinly sliced scallion greens
- * 1/4 cup chopped cilantro
Thai Crab Rangoon Bites
By Texaschef11
Preheat oven to 400°F (200°C)
- 2 green onions with tops, thinly sliced
- 1 serrano pepper
- 1 lime, zested
- 8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
- 1 tbsp (15 mL) Thai Red Curry Rub
- 1 tsp (5 mL) reduced-sodium soy sauce
- 1 can (6 oz/175 g) crabmeat (with leg meat), drained and patted dry
- 2 pkg (1.9 oz/54 g each) frozen prepared mini phyllo shells (30 shells total)
- fresh cilantro and Sweet & Sour Sauce (optional), for garnish and drizzle/dipping.
Spicy Holiday Compound Butter
By Texaschef11
Grab your butter. (In the U
- 1 lb. butter, softened
- 2 Tbls. good scotch, (we used Johnny Walker Black)
- 1 Tbls. grade B maple syrup (grade A will work, too…grade B has stronger maple-y flavor)
- 1 Tbls. Chinese 5-spice powder
- 1/4 tsp. star anise
- 1/4 tsp. ground clove
- 1/4 tsp. smoked paprika
- 1/4 tsp. ground cinnamon
- 1 tsp. kosher salt
Killer Kornbread
By Texaschef11
1. Start by combining the cornmeals, cake mix, baking powder, salt and cayenne in a bowl
- 1 cup stone ground Cornmeal
- 1 cup Yellow Cornmeal
- 1 (9 oz) package Yellow Cake Mix
- 1/2 cup Milk
- 1/2 cup Buttermilk
- 1/4 cup Vegetable Oil
- 2 Eggs (beaten)
- 2 T Brown Sugar
- 2 T Honey
- 2 tsp Baking Powder
- 1 tsp salt
- 1 tsp Cayenne Pepper
Cappuccino Cheesecake
By Texaschef11
1. Heat oven to 325°F. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil
- CRUST
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- FILLING
- 3 (8-oz.) pkg. cream cheese, softened
- 8 oz. mascarpone cheese*
- 1 1/4 cups sugar
- 2 tablespoons all-purpose flour
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee granules
- 3 tablespoons heavy whipping cream, divided
- 2 teaspoons ground cinnamon plus extra for sprinkling over top
Cinnamon Rolls
By Texaschef11
1. In a 2-quart pan over medium heat, heat milk to lukewarm
- 1 1/4 cups whole milk
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups plus 3 tablespoons sugar
- 3/4 cup (3/8 lb.) plus 2 tablespoons butter, at room temperature
- 1 1/2 teaspoons salt
- 5 1/4 About 5 1/4 cups all-purpose flour
- 1/4 cup ground cinnamon
- Icing (recipe follows)
Chocolate Frangelico Fondue
By Texaschef11
Combine the first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stir...
- * 1/3 cup half-and-half
- * 1/4 cup fat-free milk
- * 8 ounces semisweet chocolate, chopped
- * 1 1/4 cups sifted powdered sugar
- * 1/4 cup water
- * 2 tablespoons Frangelico (hazelnut-flavored liqueur)
- * 2 tablespoons dark corn syrup
- * 4 cups (1-inch) cubed angel food cake (about 3 ounces)
- * 2 cups sliced banana
- * 2 cups quartered small strawberries