RECIPES
I love to cook (and eat!) and love providing great meals for my customers during classes and sit-and-sews! Many of you have asked me for my recipes. I think the easiest way to share them is to put them on my website,
so ENJOY!
so ENJOY!
Chicken Enchilada Soup
Ingredients
8 corn tortillas, cut into strips
2 1/2 c chicken broth
1 can mild enchilada sauce
1 can mild green enchilada sauce
3 chicken breasts, cooked and shredded
1/2 t cumin
1 1/2 c half-and-half
Diced Rotel tomatoes
Tortilla chips
Shredded cheddar cheese
2 1/2 c chicken broth
1 can mild enchilada sauce
1 can mild green enchilada sauce
3 chicken breasts, cooked and shredded
1/2 t cumin
1 1/2 c half-and-half
Diced Rotel tomatoes
Tortilla chips
Shredded cheddar cheese
Directions
Place tortilla strips in chicken broth in Dutch oven. Cook until tortillas soften and mixture thickens somewhat. Add enchilada sauces and cumin. Add chicken and half-and-half. Heat through. Pour into soup bowls and garnish with Rotel tomatoes, crushed tortilla chips, and cheese.
Mexican Salad
Ingredients
4 cups romaine lettuce (chopped)
1 cup cherry tomatoes (halved)
1/4 cup red onion (thinly sliced)
1/2 cup corn kernels (can be fresh, canned or thawed from frozen)
1 avocado (peeled, pitted and sliced)
1 cup black beans
1/4 cup cotija cheese (finely crumbled)
1/3 cup tortilla strips
1/3 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup cilantro leaves (chopped)
salt and pepper to taste
1 cup cherry tomatoes (halved)
1/4 cup red onion (thinly sliced)
1/2 cup corn kernels (can be fresh, canned or thawed from frozen)
1 avocado (peeled, pitted and sliced)
1 cup black beans
1/4 cup cotija cheese (finely crumbled)
1/3 cup tortilla strips
1/3 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup cilantro leaves (chopped)
salt and pepper to taste
Directions
1. For the salad
2. Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl.
3. For the dressing
4. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
5. Pour the dressing over the lettuce mixture and toss gently to coat. Top with cotija cheese and tortilla strips, then serve immediately.
2. Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl.
3. For the dressing
4. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
5. Pour the dressing over the lettuce mixture and toss gently to coat. Top with cotija cheese and tortilla strips, then serve immediately.
Easy Italian Salad
Ingredients
8 cups lettuce (romaine or iceberg)
2 cups radicchio
2 cups cherry tomatoes (halved)
¼ red onion (thinly sliced)
1 cup seasoned croutons
½ cup black olives (pitted)
6 pepperoncini peppers
¼ cup parmesan cheese (or to taste, shredded)
½ cup Italian dressing (homemade or store bought)
1 tablespoon fresh herbs (parsley or basil)
2 cups radicchio
2 cups cherry tomatoes (halved)
¼ red onion (thinly sliced)
1 cup seasoned croutons
½ cup black olives (pitted)
6 pepperoncini peppers
¼ cup parmesan cheese (or to taste, shredded)
½ cup Italian dressing (homemade or store bought)
1 tablespoon fresh herbs (parsley or basil)
Directions
1. Wash and dry lettuce and radicchio.
2. Add remaining ingredients along with dressing to taste.
3. Mix and top with freshly shredded parmesan cheese.
2. Add remaining ingredients along with dressing to taste.
3. Mix and top with freshly shredded parmesan cheese.
Chicken Salad
Ingredients
2 1/2 cups cooked chicken (chopped)
1 cup grapes (quartered)
1 cup pecans (chopped)
4 green onions (chopped)
1/2 cup celery (finely diced)
1 cup mayonnaise
Juice from 1/2 lemon
1 Tablespoon Dijon mustard
Kirkland's Sweet Mesquite Seasoning to taste
salt and pepper to taste
1 cup grapes (quartered)
1 cup pecans (chopped)
4 green onions (chopped)
1/2 cup celery (finely diced)
1 cup mayonnaise
Juice from 1/2 lemon
1 Tablespoon Dijon mustard
Kirkland's Sweet Mesquite Seasoning to taste
salt and pepper to taste
Directions
1. In a medium sized bowl combine the chicken, grapes, pecans, green onions, celery, mayonnaise, lemon, and mustard. Salt, pepper, and Kirkland's Sweet Mesquite Seasoning to taste.
2. Serve with croissants, romaine, or with crackers.
2. Serve with croissants, romaine, or with crackers.
Veggie Tortellini Soup
Ingredients
8 c. Low-sodium Vegetable Or Chicken Stock
6 oz. weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 oz. weight Fresh Cheese Tortellini
1/2 c. Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade
6 oz. weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 oz. weight Fresh Cheese Tortellini
1/2 c. Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade
Directions
1. In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.
Chicken Tortellini Soup (Slow Cooker)
Ingredients
1 onion (diced)
3 medium carrots (peeled, halved and sliced)
3 stalks celery (sliced)
1 lb boneless skinless chicken breasts
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon dried parsley
6 cups chicken broth
1 9 ounce package cheese tortellini
optional: chopped fresh parsley for garnish
3 medium carrots (peeled, halved and sliced)
3 stalks celery (sliced)
1 lb boneless skinless chicken breasts
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon dried parsley
6 cups chicken broth
1 9 ounce package cheese tortellini
optional: chopped fresh parsley for garnish
Directions
1. Place the onion, carrots, celery, chicken breasts, garlic, salt , pepper, thyme, parsley and chicken broth in a slow cooker.
2. Cook for 3-4 hours on HIGH or 6-8 hours on LOW. Remove the chicken breasts and shred with two forks, then return to the soup.
3. Add the tortellini to the slow cooker and cook for 10-15 minutes more or until they are puffy and heated through.
4. Serve, garnished with parsley if desired.
2. Cook for 3-4 hours on HIGH or 6-8 hours on LOW. Remove the chicken breasts and shred with two forks, then return to the soup.
3. Add the tortellini to the slow cooker and cook for 10-15 minutes more or until they are puffy and heated through.
4. Serve, garnished with parsley if desired.
Slow Cooker Taco Soup
Ingredients
1 ½ lbs ground beef
1 tbsp olive oil
1 cup yellow onion ((diced))
2 cloves garlic ((minced))
1 (15.25 oz) can of black beans ((drained and rinsed))
1 (15.25 oz) can of kidney beans ((drained and rinsed))
1 (15.25 oz) can of whole kernel corn ((drained and rinsed))
2 (15.25 oz) cans of diced tomatoes
1 (1 oz) package of taco seasoning
1 (1 oz) package of ranch seasoning
1 (16 oz) bottle of your favorite salsa
2 ½ cups water
½ tsp salt
1 tsp pepper
1 tbsp olive oil
1 cup yellow onion ((diced))
2 cloves garlic ((minced))
1 (15.25 oz) can of black beans ((drained and rinsed))
1 (15.25 oz) can of kidney beans ((drained and rinsed))
1 (15.25 oz) can of whole kernel corn ((drained and rinsed))
2 (15.25 oz) cans of diced tomatoes
1 (1 oz) package of taco seasoning
1 (1 oz) package of ranch seasoning
1 (16 oz) bottle of your favorite salsa
2 ½ cups water
½ tsp salt
1 tsp pepper
Directions
1. Heat olive oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Then add onion and saute for 3 minutes. Add in ground beef and cook until completely browned. Then drain off excess grease and add to the Crock-Pot.
2. Add garlic, black beans, kidney beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, salt, and pepper. Stir everything until well combined.
3. Cover and cook on high for 2½ to 3 hours or on low for 7 to 8 hours.
4. Serve with your favorite toppings, and enjoy!
2. Add garlic, black beans, kidney beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, salt, and pepper. Stir everything until well combined.
3. Cover and cook on high for 2½ to 3 hours or on low for 7 to 8 hours.
4. Serve with your favorite toppings, and enjoy!
Chicken Tortilla Bake
Ingredients
3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional
Directions
1. In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
Curried Chicken Salad with Grapes & Cashews
Ingredients
3 bone-in, skin-on chicken breasts (or 3 cups cooked chopped chicken, such as Kirkland's canned chicken breast)
1 tablespoon olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup plus 2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1/4 cup plus 2 tablespoons sour cream
1-1/2 tablespoons curry powder
1-1/2 tablespoons honey
3/4 teaspoon salt
1/2 cup salted cashews
3 stalks celery, diced
1 cup seedless grapes, halved OR dried cranberries
3 scallions, finely sliced
Pinch cayenne pepper (optional)
1 tablespoon olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup plus 2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1/4 cup plus 2 tablespoons sour cream
1-1/2 tablespoons curry powder
1-1/2 tablespoons honey
3/4 teaspoon salt
1/2 cup salted cashews
3 stalks celery, diced
1 cup seedless grapes, halved OR dried cranberries
3 scallions, finely sliced
Pinch cayenne pepper (optional)
Directions
1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
2. Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
3. In the meantime, combine mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.
4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.
2. Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
3. In the meantime, combine mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.
4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.
Crock-Pot Spaghetti
Ingredients
1 lb. ground beef
1/4 c. bread crumbs
1/4 c. freshly grated parmesan
1/4 c. freshly chopped parsley
1 large egg, beaten
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. crushed red pepper flakes
2 (28-oz.) cans crushed tomatoes
2 tbsp. tomato paste
1/2 yellow onion, finely chopped
2 tsp. dried oregano
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
Red pepper flakes
1 1/2 c. low-sodium chicken broth
3/4 lb. spaghetti
Grated Parmesan, for garnish
Freshly chopped parsley, for garnish
1/4 c. bread crumbs
1/4 c. freshly grated parmesan
1/4 c. freshly chopped parsley
1 large egg, beaten
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. crushed red pepper flakes
2 (28-oz.) cans crushed tomatoes
2 tbsp. tomato paste
1/2 yellow onion, finely chopped
2 tsp. dried oregano
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
Red pepper flakes
1 1/2 c. low-sodium chicken broth
3/4 lb. spaghetti
Grated Parmesan, for garnish
Freshly chopped parsley, for garnish
Directions
1. Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
2. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
3. Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
4. Garnish with Parmesan and parsley before serving.
2. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
3. Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
4. Garnish with Parmesan and parsley before serving.
Walt's Chili and Beans
Ingredients
1/4 cup olive oil, divided
3/4 pound beef stew meat
1 small onion, diced
1 medium green pepper, diced
4 cloves garlic, minced
1 pound ground beef
1/2 tablespoon ground cumin
1/2 tablespoons chili powder
1/2 tablespoon onion powder
3/4 teaspoon cayenne pepper
3 tablespoons tomato paste
2 plum tomatoes, diced
1 (28-ounce) can diced tomatoes
2 tablespoons beef base
1½ cups water
1 (14.5-ounce) can pinto beans, rinsed and drained
Coarse salt, to taste
1/2 cup sour cream
1 cup shredded cheddar cheese
2 small tomatoes, diced
3/4 pound beef stew meat
1 small onion, diced
1 medium green pepper, diced
4 cloves garlic, minced
1 pound ground beef
1/2 tablespoon ground cumin
1/2 tablespoons chili powder
1/2 tablespoon onion powder
3/4 teaspoon cayenne pepper
3 tablespoons tomato paste
2 plum tomatoes, diced
1 (28-ounce) can diced tomatoes
2 tablespoons beef base
1½ cups water
1 (14.5-ounce) can pinto beans, rinsed and drained
Coarse salt, to taste
1/2 cup sour cream
1 cup shredded cheddar cheese
2 small tomatoes, diced
Directions
1 Heat 2 tablespoons of the oil in large Dutch oven, over medium heat for 5 minutes. Add stew meat and sauté for 10 minutes, until meat is browned on all sides. Remove stew meat from pan and set aside.
2 Add the remaining 2 tablespoons of oil to pan, heat for 3 minutes over medium heat.
3 Add onions and green pepper. Sauté 8 to 10 minutes, until soft. Add garlic and sauté one minute longer, until garlic is fragrant.
4 Add ground beef. Cook, stirring occasionally to break up large chunks of beef, for 10 to 12 minutes, until beef is no longer pink. Drain excess fat.
5 Return stew meat to the Dutch oven with ground beef mixture. Add ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, diced plum tomatoes, diced can tomatoes, beef base, and water.
6 Bring chili to a simmer. Cover and simmer over low heat for 3 hours, until stew meat is tender.
7 Add pinto beans. Simmer for 10 minutes, until beans are warm.
8 Season with salt, as needed.
Garnish with sour cream, shredded cheddar cheese, and diced tomatoes.
Contact Info
Phone: (405) 562-3134
Email: info@andisquiltco.com
Phone: (405) 562-3134
Email: info@andisquiltco.com
