Fondue Recipes

Just putting these all in one place:


Mojo Fondue Broth
Ingredients:     5¼ c. vegetable or chicken bouillon
2 Tbsp. cumin
2 Tbsp. jerk seasoning (I haven’t ever used this)
2 Tbsp. black pepper, cracked
¼ c. orange juice, fresh-squeezed
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. garlic, minced
¼ c. cilantro, chopped

Preparation:     Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.

Green Goddess Dip
This is the cream cheese dip. It is good on the veggies and chicken
Makes 12 servings

Preparation time: 10 minutes, plus

1 to 2 hours to cool

Cooking time: 2-4 minutes

8    ounces cream cheese, cut into slices

1/2    cup milk

1/4    cup sour cream

2    tablespoons finely chopped onion

2    tablespoons finely chopped parsley

2    tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.




Pepperjack Cheese Fondue

1-2 cups chicken broth
1 lb Pepperjack cheese (shredded or cubed)
2 tbs Flour
1 tbs Lemon Juice

Shred or cube the cheese.  Shake cheese in a bag w/flour to coat.  Heat broth in fondue pot until almost boiling and add lemon juice and cheese, stirring as cheese melts.  Add more broth to desired thickness.  Keep heat just hot enough to keep cheese melted, but be careful not to overheat too much past the melting point or the cheese will become clumped and separated.



Strawberry Fondue:

2 10 oz packages frozen sliced strawberries, thawed, juice reserved

1 tablespoon cornstarch

2 tablespoons sugar

Reserve 3/4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue pot.

Turn temp. dial to 200 F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to warm.

Serve with fruit pieces or angel food cake. Yield 1 3/4 cups.

Oriental Ramen Broccoli Cole Slaw

This recipe is sort of a spin on the traditional oriental salad we all remember. I love it though. I am a fan of anything with broccoli slaw, and of course edamame!

2 (3 ounce) packages beef-flavor ramen noodles

2 (8 1/2 ounce) packages broccoli coleslaw mix

1 cup toasted slivered almonds

1 cup sunflower seeds

1/2 bunch green onion, chopped

1 cup edamame

1/4 cup brown sugar

1/3 cup oil

1/3 cup apple cider vinegar

Before opening noodles, crush into 1 inch pieces. Open packages and keep one flavor packet. Toast almonds and noodles in 2 tablespoons of oil, make sure not to burn. Let cool. Mix broccoli slaw, with noodles, almonds, sunflower kernels, green onions, and edamame.

In a separate bowl combine sugar, oil, vinegar, and flavor packet from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

Olive Garden Pasta Fagioli Soup

I made this for dinner last night. It was very yummy!

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

You could also cook it in a large pot on the stove top. It would need to be a LARGE pot or a LARGE crock pot. This makes like 12 servings; it is A LOT of soup. I was able to feed my neighbors, our family and I even sent some home for Keaton and Emilie. I still had left overs! Super yummy though!

Recipe and picture from here.http://www.favfamilyrecipes.com/2012/08/olive-garden-pasta-e-fagioli-soup.html 

Red Enchilada Sauce

This came from a website that had absolutely no photos on it whatsoever, so it wouldn't let me pin it.  That's why I am putting it right here, right now.  Pinterest and this blog are the only way I know how to keep track of recipes.

Super easy quick ench sauce made with stuff I always have on hand.  I made it tonight when I discovered I was out I was out of ench sauce at a crucial dinner-making moment.  Took all of 3 minutes.  Made about 2 cans worth.  And it was yummy.  No more canned stuff for me.  

Red Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

1. Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook for one minute.

2. Add remaining ingredients and bring to a boil and simmer for about 10 minutes. 

| corn salad |

So last year my sister made this yummy corn salad. I have been thinking about it ever since, and finally got the recipe from her. It's super yummy...and perfect for a summer bbq. I think this recipe could easily be tweaked lot of ways to make it different, or even healthier. If you want it a bit healthier just swap out the mayo with plain yogurt or greek yogurt. I thought about adding in green onions, or adding a green pepper too.


2-3 cans corn—drained (I used steam crisp white shoepeg corn, its a bit more expensive, but is a really good quality canned corn)
1 Cup mayo
1 Red Pepper chopped
1/2 Red Onion chopped
1 cup Shredded Cheese
1 bag Chili Cheese Fritos

Mix all ingredients together in a large bowl. Chill in fridge for an hour or two to let flavors meld together. If serving later, keeps chips out and mix in just before serving so that they don't go mushy.

Fruit Salsa & Cinnamon Tortilla Chips

I made this last night to take to a game night with friends. So delicious and if you were to use whole wheat tortillas for the chips pretty dang healthy! I found it on Our Best Bites. I actually made it over a year ago for a cooking group that I was in. I kept remembering it being so hard to make and so I haven't made it since. I think because it was combined with a bunch of other time consuming recipes that is what made it hard. Because it is a really simple recipe.

For a more detailed explanation on different ways that you can make this delicious dish go here.

Basically you pick whatever fruit you want. I try to pick fruits that are different colors (and on sale). I made this last night with strawberries, kiwi, mandarin oranges & blueberries.  You can use raspberries, blackberries, mangos, honeydew, pineapple, etc. You get the idea.

Simply, chop all the fruit up into small pieces (this is a little tedious) you could use a food processor if you wanted. But you don't want the fruit mushy.  Place the chopped fruit in a bowl and add a little sweetener. By a little I mean a little.  I used about a teaspoon, if that, of honey.

You could use agave, brown sugar, powdered sugar etc. There are lots of ideas on the website.

Refrigerate and serve with the cinnamon tortilla chips.

Our Best Bites Cinnamon Tortilla Chips:

Take 6 inch flour (or whole wheat) tortillas
Spray with cooking spray or baste with a little melted butter
Sprinkle with cinnamon & sugar
Cut into triangles with a pizza cutter (each tortilla makes 8 chips)
Bake at 350 for 10-12 minutes
Let cool

This could be an appetizer or a dessert. It really is that yummy. When the cookies ran out at game night the cinnamon chips are what the kids went for instead. They loved them. 

Slow Cooker Pork Chops

I bought some pork chops on sale the other day and was looking for a way other than Shake'n Bake to cook them. 

I came across this recipe and my family loved it! They were really delicious pork chops. I served them with mashed potatoes and peas. They would be yummy with roasted potatoes or fresh green beans or asparagus too.

A lot of the slow cooker recipes I looked at had a lot of prep work prior to getting the pork chops into the crock pot. That isn't why I use my crock pot. I use it for ease and convenience. This recipe was very easy to throw together and I had all the ingredients on hand making it also very convenient.

1/4 cup olive oil
1 cup chicken broth ( I did two cups)
2 cloves garlic minced
1 TBSP paprika
1 TBSP garlic powder (I didn't use an entire TBSP. It seemed to already have enough garlic for me)
1 TBSP poultry seasoning (I didn't have any of this, nor am I 100% sure what it is, so I omitted it and they still tasted great)
1 tsp dried oregano
1 tsp dried basil
Salt & Pepper to taste

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

I found this recipe here on All Recipes.com

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Recipe and picture from HERE

Mexican Stuffed Peppers with Quinoa

 Another good one!  This recipe is vegetarian, but I added ground beef to it.  It would be good either way. 

 

Mexican Stuffed Peppers with Quinoa

 

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated
• ½c cheddar cheese, grated
• 1 recipe red enchilada sauce (or 1 (28oz) can)

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe and picture from HERE

Blackened Chicken and Cilantro Lime Quinoa

This recipe is another one of my family's favorites.  
If you haven't tried quinoa(pronounced KEEN-wah), you should.  It is delicious.  Here is how to cook it. You cook it pretty much like rice.    

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt(I use sour cream) in a food processor and puree until smooth.

Recipe and pictures HERE

Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian chicken(or turkey) Sausage links
5 cloves garlic, minced
3 14-oz. chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can diced tomatoes
1 Tbsp. butter
Shredded Parmesan cheese for garnish

Heat 1-2 tsp oil in a pot and saute sausage until browned.  Remove from pan and carefully slice into small pieces.  Set aside.

Heat remaining oil in pot.  Saute garlic for 30 seconds.  Stir in broth.  Bring to a boil. Cook for about 2 minutes then add tortellini.  Cook for another 3-4 minutes then stir in spinach and tomatoes.  Cook until spinach wilts, approximately 2 minutes.  Return sauteed sausage to the soup.  Heat throughout.  Melt butter into soup.

Flat Bread

This recipe is so simple and so easy.  It is one of my family's favorite bread recipes.  I make it at least once a week to go with a meal, sometimes more.   It requires very little time and effort to make it.  In fact, it doesn't even really need to be kneaded.  I have made it in my Kitchen Aid with the dough hook, but I like it best when I just mix everything in a bowl and knead it with my hand for just a couple minutes.  I do let the yeast bubble in the hot water for about 5 minutes before adding the other ingredients and if I have time then I let it rise for 15 minutes in the bowl before putting it in the pan.  You don't have to though.  This recipe is seriously fail-proof.  It makes a good pizza crust, as well.

1 pkg. yeast (2 1/4 tsp.)
1 c. tap-hot water
1/2 tsp. salt
1 tsp. sugar
2 Tbs. oil
2 c. flour (knead in more if too sticky…up to 3 cups)
We don’t even let that yeast rise or the dough rise most of the time and it works, but it’s better if you let it sit for 15-30 minutes while you make the rest of the dinner.
Then roll it out on a pan (sprayed with Pam).

Score for breadsticks in whatever size you’d like.
Bake at 500 degrees for 5-7 minutes.
We always spread butter over the hot bread and sprinkle on some garlic salt.  We just like it that way.
You can also use this for pizza dough.

recipe from:
Here

Mini Deep Dich Pizzas

  My kids love pizza and so do Ryan and I.  We all LOVE pizza.  Who doesn't.  I decided that we would make Friday's pizza nights, and we can have a different pizza recipe each week.  I will be honest, I wasn't really expecting much from these little tortilla pizzas.  I mean, the crust is a tortilla how good can they be.  I thought  that they looked cute and that the kids would enjoy putting their own toppings on their little mini pizzas, but besides that I didn't think that they would be that wonderful.   Well, I was wrong.  These were delicious.  Everyone ate them up and we ended up having to make more.  The kids had pepperoni and olives on theirs, but Ryan and I did peppers, mushrooms, olives, and pepperoni.  These will definitely be a frequent on our Friday pizza nights!

 

1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

2.  Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.

3.  Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!

4.  Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.

5.  Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!

6.  Divide mozzarella cheese evenly over each mini pizza.

7.  Place 4 mini pepperoni’s on top of each pizza.

8.  Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.

9. Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

10.  Serve warm and enjoy!

 Recipe from:

 http://dashingdish.com/recipe/mini-deep-dish-pizzas/

Chicken Verde Wontons

 

These little tiny tacos were so good!  I used one large chicken breast and it made a whole bunch.  Just a note, only the tops and the edges of the wontons get crispy, not the whole thing.  And I cooked them longer than it said to.  I made guacamole to dip them in.  So good!

Chicken Verde Wonton Tacos

Yield: 8 wonton tacos

Calories per serving: 48 calories per taco; 192 calories for 4 tacos

Ingredients

• 4 ounces cooked, shredded boneless skinless chicken breasts
• 1/4 cup salsa verde
• 1 Tablespoon light sour cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 2 Tablespoons sliced green onions
• 1/4 cup reduced fat Mexican blend cheese
• 8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
• (optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
3. Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
4. Divide and sprinkle cheese evenly over the mixture on each wonton.
5. Bring two of the opposing corners up and using a little water stick them together.
6. Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
7. Top with cilantro and avocado if desired.

Notes

Source: The Girl Who Ate Everything

Zuppa Toscano

Most people probably have this recipe.  There are plenty of different variations.  I have never made it(or had it) until just this last week.  It is delicious. I got this recipe from Addelyn's kindergarten teacher.  It can be made in the crockpot or, if you are like me and forget to plan ahead, it can just be made on the stove top.  Either way, it is good.

Ingredients:
1 lb bulk Italian sausage, browned and drained
2 cans chicken broth
1 C water
1 garlic clove minced
3 large russet potatoes cubed
1/4 c onion finely diced
bacon bits to taste
1 C heavy cream
1 bunch fresh Kale- coarsely chopped
grated parmesan cheese for garnish

1. Place Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-5 hours until potatoes are cooked and soft
3. Add bacon bits, cream and kale right before serving
4.Top with parmesan cheese and serve with fresh bread.
I had to add some salt and pepper too.

Caramel Apple Cheesecake Bars with Streusel Topping

These are so yummy. My friend made them the other day...I keep wishing I had one right now. Yum. She did mention that she wishes there wasn't so much butter. She thought about making a simple graham cracker bottom next time since it would require less butter.

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.



Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.