Tag Archives: Chili pepper

taste it tuesday: super yummy pizza casserole; a huge hit for the kiddos!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: taste it tuesday: super yummy pizza casserole; a huge hit for the kiddos! Plus a quick tip on boiling water with a wooden spoon….supposedly doesn’t boil over, not sure if this really does the trick!
Difficulty rating (1=easiest, 5= way too hard!): 2. The pizza casserole was really pretty easy, just a lot of layering, but that’s what makes it good, right?!
• Would I do it again? yes!
• What I would do differently: we did chicken sausage and ground turkey for a leaner version
• Items used: yummy recipe from: http://formamas.blogspot.com/2011/08/pizza-casserole.html

Have you done anything from Pinterest lately? What’s inspiring you?
I hope you were inspired as much as I was. If not, click on “Recommend a Pin” above and I would love to hear any suggestions you might have!
Until ipinterest again!

Karie J

ipinterest.me

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day 119: cooking it up/ simple, but yummy SPAGHETTI AGLIO, OLIO, E PEPERONCINO (spaghetti with garlic, oil, and chili pepper flakes)

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

Source: yumsugar.com via Karie on Pinterest

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  • Project: day 119: cooking it up/ simple, but yummy SPAGHETTI AGLIO, OLIO, E PEPERONCINO (spaghetti with garlic, oil, and chili pepper flakes)
  • Difficulty rating (1=easiest, 5= way too hard!): 1 (even for me!)
  • Would I do it again? on a night when you have a lot going on, but you still want to do something homemade versus store bought or drive through, this is a defintie recipe to remember. The simplicity of the flavors is hard to resist!
  • What I would do differently: it was a touch spicy for the girls, so I had to add a bit of butter to theirs 😉
  • Items used: yummy recipe from: http://www.yumsugar.com/Spaghetti-Garlic-Olive-Oil-Chili-Flakes-21398824

Until ipinterest tomorrow!

Karie J 🙂

day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!

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MY TAKE:

FROM PINTEREST:

Source: laaloosh.com via Karie on Pinterest

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• Project: day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 2 (it really was very easy, except for the fact that I didn’t read the recipe thoroughly, and since I’m such a novice at cooking, I jut threw in the cornstarch and milk with everything else. Yes, I know this is a cardinal rule of cooking that you are supposed to follow, but sometimes I just do things like that ;)! I had to call my husband over, whom is a much better cook than I to remedy the situation, which he did, laughing all the way!
• Would I do it again? for a weight watchers diet chili con queso it was pretty good. But honestly I really still like the real thing, that is pretty hard to steer from!
• What I would do differently: go for a full fat version, unless you’re really watching it, then keep it the same!
• Items used:

Recipe from: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/

Chile Con Queso Recipe

Ingredients:
– 1 10-ounce can diced tomatoes, drained
– 1/2 cup diced Anaheim chilies
– 1/2 cup light ale beer
– 1 3/4 cups reduced fat shredded sharp Cheddar
– 1 1/4 cups skim milk
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 tbsp cornstarch
– 1/4 cup fresh cilantro, chopped
– 1/4 cup sliced green onions
– 2 tsp lime juice
– 1 tsp salt
– 1/8 tsp black pepper
– 1 tsp ground cumin
– 1 tsp chili powder

Directions:
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.

Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +

PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber

Read more: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/#ixzz1kFZlYhwY
until ipinterest tomorrow!
Karie J 🙂

day 35: cooking it up/ winter Thai chicken-coconut soup

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MY TAKE:

FROM PINTEREST:

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Project: day 35: cooking it up/ winter Thai chicken-coconut soup
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes, however we changed the recipe a touch (in red below), and would even change it up a bit more next time (see below).
• What I would do differently: The soup was very good (probably 3 stars out of 4), but we changed up the original (the girls had the original recipe, but we spiced it up a bit for ourselves!). Next time we would add two cans of coconut milk, mushrooms, and two limes)
• Items used: Recipe below:

Serves: 4
Hands-on time:
Total time: 30 minutes

CATEGORY:
Under 45 Minutes

INGREDIENTS:

  •  2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk (we did a cup, we love the coconut taste!)
  • 1/2 cup skim milk (we did a cup)
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise (we used sugar snap peas since that was what we had on hand!)
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice (we used lime since we like the flavor better)
  • 4 tbsp cilantro, coarsely chopped
  • Four ourselves and not the kiddos, we added Sriracha Thai hot sauce and fish sauce for a bit more flavor)

INSTRUCTIONS:

  1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth and coconut and skim milks. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. When cool enough to handle, slice chicken and add pieces back to the soup.
  6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

until ipinterest tomorrow!
Karie J 🙂

day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!

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MY TAKE:

FROM PINTEREST:

Source: joyful-mommas-kitchen.blogspot.com via Karie on Pinterest

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  • Project: day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): 3
  • Would I do it again? yes, it is very yummy!
  • Items used:10 soft tacoshells2 cups cooked, shredded chicken

    2 cups shredded Monterey Jack cheese

    3 Tbsp. butter

    3 Tbsp. flour

    2 cups chicken broth

    1 cup sour cream

    1 (4 oz) can diced green chillies

    1. Preheat oven to 350 degrees. Grease a 9×13 pan

    2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

    3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

    4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.

    5. Pour over enchiladas and top with remaining cheese.

    6. Bake 22 min and then under high broil for 3 min to brown the cheese.

until ipinterest tomorrow!

Karie J 🙂