Apr 30, 2010



You know when you think of Beverly Hills you think of casseroles right? Hahahhaha! The name comes from me thinking tonight… GOSH if I was living in Beverly Hills right now someone else would be cooking my dinner. Then I laughed because they probably don’t eat a lot of casseroles in Beverly Hills. I came up with this recipe when I needed something quick to put together. I took a recipe from Stovetop and reinvented it with my own spin. This is such an EASY recipe and one that is very well rounded. You have your chicken, vegetables, and a starch all in one. Dinner in one dish is my kind of dinner during the week. The flavor is excellent and it comes out of the over nice. Everyone found this recipe to be a hit… a shocking occurrence in our house. When I roast a chicken, I always keep the leftover chicken in zip bags in the freezer. When it comes to making a recipe like this, I just simply pull the chicken out and defrosting it. You can also easily substitute fresh chicken for a drained can of chicken breast. This is not the prettiest meal ever, but it taste great. If you have any recipes you would like to have featured email me at colie@colieskitchen.com

Served with steamed cauliflower

Ingredients:

  • 1 (6 ounce) package Stove Top stuffing mix
  • 1 1/2 cups water
  • 1/4 cup butter or margarine
  • 2 cups of cooked diced boneless skinless chicken
  • 2 cup frozen mixed vegetables
  • 1 cup of shredded cheddar cheese
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1/3 cup heavy whipping cream
Directions

  1. Pre-heat your oven at 400 F. 
  2. In a mixing bowl, combine whipping cream, soup, cheese, chicken and vegetables mix well until everything is combined. 
  3. Spread mixture out in 13X9 inch baking dish, or casserole dish. 
  4. Bake for 15 minutes 
  5. While casserole is baking in a microwave safe bowl combine margarine and water and heat for 3-4 minutes or until it's bowling. 
  6. Remove water/margarine from the microwave then add stuffing package. Mix well and fluff your stuffing with a fork and set aside 
  7. Once your casserole has baked for 15 minutes remove it from the oven and top evenly with the stuffing.
  8. Return the casserole to the oven and cook for another 15 minute
 

Bookmark and Share

Apr 29, 2010

This was a really good recipe. Everyone like it, but not my husband. He said it had a "weird" texture. The rest of us thought it was really good. First off, the flavor is unique unlike anything I had tried in the past. I love the fact that it comes together easy and makes a nice presentation. My only complaint is that all of my corn tortillas were tearing as I was rolling the enchiladas. I ended up heating up a little oil and letting them soften before I rolled them. Looking back, I do not think I would do that again. In truth, the sauce is going to cover the tortillas anyway so no reason to fret over it. This is also a great way to use up left over taco meat. When I have left over taco meat, I stick it in the freezer and find something else to do with it. This recipe is the perfect opportunity to use it. If you have any recipes you would like to have featured please email me at colie@colieskitchen.com.


Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 1-1/2 cups milk
  • 1 can (10 ounces) enchilada sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 1 can (9 ounces) bean dip
  • 1 can (4 ounces) chopped green chilies
  • 1/8 teaspoon pepper
  • 1 large tomato, seeded and diced
  • 9 white or yellow corn tortillas (6 inches), warmed

Directions

  1. In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
  2. Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
  3. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
  4. Place enchiladas seam side down in an ungreased 11-in. x 7-in. baking dish. Top with sauce. Bake on 350 for 40-45 minutes.


Bookmark and Share

Apr 26, 2010



I don't know about you, but when I was a child it just didn't get much better than Play Doh. I loved it! I would spend hours creating masterpieces. More than my fair share ended up in the carpet, but I didn’t let that stop me. I really hated it when my Play Doh was played out, and it was just too hard to work with. Here is a really great recipe I got from Pixie. Now you can make your own, and make it any color you want, any time you want it. I haven’t met a kid or an adult that doesn’t like Play Doh. Humm let’s be honest Play Doh could make a really great stress reliever. If you have a recipe you would like to have featured email me at colie@colieskitchen.com

Ingredients

  • 2 cups flour
  • 1/2 cup salt
  • 1 tablespoon cream of tartar
  • 1 teaspoon cooking oil
  • 2 cups water
  • food coloring
Directions

  1. Place all the ingredients in saucepan over a moderate heat.
  2. Cook for five minutes
  3. Allow to cool before playing with it
  4. Store in a plastic bag in the refrigerator.



Bookmark and Share

Apr 24, 2010

This is a wonderful recipe It's like have Spinach-Artichoke dip with Tortellini. Besides an incredible flavor, this recipe makes a beautiful presentation. Very restaurant quality. My initial first impress when I was reading the recipe was ... this is going to be a pain to make, but in truth it comes together very easy, and moves quickly. I would plan and make the tortellini first just so that when the sauce comes together you are not waiting on the tortellini to be ready. My only complaint about this recipe is having to grate the onion. That is truly a killer!

Ingredients

  • 1/2 of a 10 ounce box frozen spinach, thawed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, chopped
  • 1 small onion, grated
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
  • 1 cup grated parmesan cheese or romano cheese
  • 1 lb cheese tortellini
 
Directions:
 
  1. Heat a deep skillet over medium heat with the oil and butter.
  2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
  3. Sprinkle the flour into the skillet and cook for 1 minute.
  4. Whisk in the broth, then the cream and bring to a bubble.
  5. Reduce heat to low.
  6. Separate spinach into pieces as you add it to the sauce.
  7. Stir in the artichokes and cheese and season to taste with salt and pepper.
  8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
  9. Drain and toss with the spinach artichoke sauce.
  10. Serve immediately with additional grated cheese and diced tomatoes, if desired.  


Bookmark and Share

Apr 22, 2010

I found this recipe on Krafts website a few years ago, and I must say I like it for a hamburger change. Sometimes I get board with the everyday same ol' stuff, but this recipe comes through as a winner for something new!!


Ingredients:

  • 1 lb. lean ground beef
  • 1 egg
  • 2 Tbsp. ketchup
  • 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided (A MUST This cheese makes the burger)
  • 2 tsp. Worcestershire sauce
  • 1 pkt. SHAKE 'N BAKE Extra Crispy
  • 4 hamburger buns, split

Directions:

MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties.

PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F).

SERVE in the buns.





Bookmark and Share

Apr 19, 2010

This recipe shocked me. I tend to avoid anything with Mayo in it because I just don’t like the taste. This recipe was a clear winner for my family, and especially for me. The great part about this recipe is you can play with the mayo and the chipotle. I used two chipotle peppers and it knocked my socks off. I ended up adding extra mayo to calm it down. My husband would have liked it the way the recipe is originally written below, but as for me, it was too hot. Next, I will only use one chipotle pepper. I am weak! The flavor is amazing! It would make a great dip for just about anything. Oh yeah, and most importantly it’s super simple to make! I used it as a dipping sauce for Cauliflower Cheddar Fritters as seen in the recipe below. The next Aioli sauce I want to try is garlic.

Ingredients

  • 6 tablespoons mayonnaise
  • 2 teaspoons chopped chipotle chiles in adobo
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 4 teaspoons fresh lime juice


Directions
 
  1. Put all ingredients in a blender and blend until smooth.
  2. Transfer to a bowl or squeeze bottle, and refrigerate until needed.




Bookmark and Share

Apr 18, 2010



I wasn't sure what to expect with this recipe, but honestly I loved them. They are very light and airy. The flavor is mild, and has a nice subtle taste of cauliflower. The cauliflower cooks up very well.  I was afraid it would be crunchy. As long as you make sure the fritters get golden brown and you nicely chop the cauliflower you won’t have that problem. 

A few of the upscale restaurants in Houston serve these as appetizers, and let me tell you they go for a pretty penny!! They also go nicely with a good Aioli sauce. I will post a recipe for the one I served with these tomorrow. Thank you so much for this recipe Sara, it was wonderful.

Ingredients:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/2 cup milk (you may have to add a few tablespoons of extra milk if it's too thick...I did)
  • 1 teaspoon melted butter
  • 1 cup chopped raw cauliflower (chop well) 
  • 1 cup shredded cheese
  • 1/2 cup finely chopped onion
Directions:
  1. Make a smooth batter with first 7 ingredients.
  2. Mix in next 3 ingredients.
  3. For best results, refrigerate for an hour or so (but not necessary).
  4. Drop by the spoon full into hot oil and deep fry til brown and crispy.
  5. Sprinkle with salt immediately upon removing from oil.
 Check Out Our Online Recipe Book: www.CafeChatterbox.com

Apr 16, 2010


This recipe is awesome!! It reminds me of Chili's baked cinnamon apples, or even baked apple pie without the piecrust. I am not one who likes piecrust, so for me this recipe is wonderful. It would be excellent with vanilla ice cream. The smell in your house while this is baking makes it really hard not to sample it before the timer goes off. It's simple and has a very nice end result. 5 Stars all the way!! This would be really great during the holidays.

Apple Filling:

  • 6 cups apples, peeled & sliced
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1tbs flour
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
Directions:
1.      Pre-heat oven to 450 degrees
2.     Prepare a 9x13 baking dish by lining it with foil and spray the foil with cooking spray. This will be helpful when it comes to clean up.
3.     With a peeler peel each apple, and core the apples
4.     Cut apples into chunks but cutting the apple into 1/4's then cut each 1/4 in half, then cut the cut those pieces into 1/3's
5.     In a large zip bag place 1TBS flour then add the apples zip the bag up and shake until the apples are covered in flour. It will be so light you won't see the flour on the apples
6.     Add both sugars and zip the bag and shake well
7.     Add the cinnamon and nutmeg zip and shake well
8.     Add the lemon juice zip and shake well
9.     In your prepared baking pan pour in the apple mixture from the zip bag, and spread out on the pan.
10. Place in the 450 degree oven
11.   Bake for 30 minutes stirring even 5 minutes to insure the apples don't dry out and cook evenly.
12. Allow to cool for 15 minutes before serving. Serving warm is best.

    Apr 15, 2010

    This was an excellent recipe! The flavor is so amazing, and almost nutty. It has been compared to the flavor of popcorn, but I don’t know if I would go that far. What disappointed me about this recipe was the fact that I roasted an entire head of cauliflower, but when it was finished cooking I ended up with a cup and a half because roasting it shrinks the cauliflower. It’s well worth it, if it’s affordable, but if you need to feed more than three people, I would suggest roasting two heads of caulifour. Thank you for sharing this recipe Jules!! If you have a recipe you would like me to try or you would like to share email me at colie@colieskitchen.com


    Ingredients

    • 1 head cauliflower or equal amount of pre-cut commercially prepped cauliflower
    • 4 tablespoons olive oil
    • 1 teaspoon salt, to taste
    Directions

    1. Preheat oven to 425 degrees.
    2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about half the size of a golf ball.
    3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
    4. Line a baking sheet with parchment then spread the cauliflower pieces on the sheet and roast for 1 hour
    5. Turn the cauliflower ever five minutes to insure it doesn't burn. I set the clock on my microwave to make sure I wouldn't forget. 
    6. The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste.

     



    Bookmark and Share
    I am always looking for ways to clean that don't cost too much, and that are better for my family. I love how bleach cleans, but it doesn't seem to like me. I sneeze like crazy using it. Molly passed this website on to me, and I wanted to share it with you. 1001 Uses for White Distilled Vinegar

    My favorite tips is:
    Deodorize the garbage disposal by pouring in 1/2 cup baking soda and 1/2 cup hot white distilled vinegar. Let sit for 5 minutes then run hot water down the disposal.









    Bookmark and Share

    Apr 10, 2010

    This is my favorite recipes for pound cake. I always turn it into strawberry shortcake.
    Everyone in my family gobbles it up. It's very rare that it doesn't all get eaten the same night it's made. It really is heavenly.



    Ingredients:

    • 1 cup butter
    • 3 cups white sugar
    • 6 eggs
    • 3 cups cake flour
    • 1 cup heavy whipping cream
    • 2 teaspoons of vanilla extract
    Directions:

    1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or bunt pan
    2. In a large bowl, cream butter for 2 minutes (I let my Kitchenaid mixer do all of this work).
    3. Add sugar and continue beating for 5 minutes..
    4. Add eggs one at a time, beating we1l with each addition
    5. Add flour alternating with whipped cream beginning and ending with flour.
    6. Stir in vanilla extract
    7. Spoon into prepared tube or bunt pan
    8. Bake at 325 degrees for 1 hours and 10 mins or until cooked through
    9. Turn out onto a cotton dishtowel and place on cooling rack covered with cotton towel. When cool sprinkle with powered sugar and serve with fruit or plain.




    Bookmark and Share

    Apr 9, 2010

    I have had several people ask me how to make sugared strawberries for strawberry shortcake. Since we were having strawberry shortcake for dessert on Easter Sunday I thought this would be a great time for me to share this quick and easy Sugared Strawberries recipe. I love the simple strawberry syrup that it creates, and it bring back great childhood memories. One thing I love about sugared strawberries is it’s red!! I know that sounds weird, but not to me. I am highly allergic to red dye #40. Pretty much anything and everything you find that is red and eatable has red dye #40 in it and I cannot have it. You would be amazed at the thing I can't have like boxed yellow cake mixes. So basically anything red is off limits except for these. I know I can have them because I made them myself. I cannot trust anything that I cannot read a label on.

    Ingredients:
    • 16 ounces (1 pound) of whole fresh strawberries
    • 3/4 cup of granulated sugar
    Directions
    1. Wash and slice strawberries removing the leaves and stems
    2. In a closeable bowl (or you can put plastic wrap over your bowl) add the sliced strawberries and the sugar
    3. Mix together well and seal the bowl up
    4. Refrigerate for at least four hours.
    5. Serve over poundcake, angel food, or even ice cream




    Bookmark and Share

    Apr 8, 2010

    The first time we had these potatoes was at a place here in Houston called Papa Joe's BBQ. My husband flipped out over these. I told him I thought it would be a snap to re-create these tatar. They are sooooo good. Just a little spice with a lot of flavor.


    Ingredients:

    • 2lbs of peeled potatoes (I used red potatoes you can use any really)
    • 1/4 cup of margarine or butter
    • 8 ounces of Pepperjack Velveeta cubed.
    Directions
    1. Thoroughly wash, clean, and dice potatoes.
    2. Place them in a pot of water
    3. Bring potatoes to a boil.
    4. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
    5. Remove the pan from the heat and drain.
    6. In the same pot add the butter.
    7. With a hand mixer (I use a Kitchenaid mixer) mix in the cheese and mix thoroughly
    8. Add potatoes to a baking pan
    9. Bake on 350 degrees for 15 minutes




    Bookmark and Share

    Apr 7, 2010

    This is another holiday staple in our family. I can't imagine a holiday without it. It's a very simple recipe that feeds a lot of people, and doesn't cost an arm and a leg.

    Ingredients

    • 1/2 cup chopped onion
    • 1/2 cup celery chopped
    • 2 tablespoons butter or margarine
    • 2 cups cooked white rice
    • 1 (10 ounce) can condensed cream of mushroom soup
    • 1 (10 ounce) package frozen chopped broccoli, cooked,well drained (I use fresh)
    • 8-12 ounces of Velveeta

    Directions
    1. Saute onion, celery, and 2 tbsp butter in skillet cook until soft around five minutes and set aside
    2. Cook rice according to the directions on the package
    3. While the rice is cooking steam broccoli until it's tender
    4. Add rice, soup, broccoli, sauted vegetables and velveet together, and mix well.
    5. Spoon into 1 1/2 quart casserole dish 
    6. Bake at 350F for 30-35 minutes or until thoroughly heated.
     



    Bookmark and Share

    Enter your email address:

    Delivered by FeedBurner

    Popular Posts

    Blog Archive