Friday, September 30, 2016

Chicken Taco Bake

 Chicken Taco Bake

1 tablespoon olive oil
1 medium sweet onion, chopped
12 ounces sour cream, more or less as desired
16-ounce jar mild salsa (You may substitute pico de gallo salsa or similar ingredient.)
1.25-ounce package taco seasoning mix
cooking oil spray
1 pound to 1 ½ pounds cooked meat, seasoned with salt and pepper (I used chopped cooked boneless, skinless chicken breasts, but you may prefer chopped or shredded cooked sirloin steak or browned ground beef or browned ground turkey.)
10-ounce bag corn chips, such as Nacho Cheese Doritos
4 ounces shredded sharp cheddar cheese

Heat olive oil in deep skillet over medium heat. Add chopped onion and cook until onion is softened. In a medium-sized bowl, mix together sour cream, salsa, and taco seasoning. Add to onions, stirring to combine. Set aside. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Place cooked meat evenly over bottom of dish. Pour sour cream mixture evenly over top of meat. Crush corn chips inside the bag until they are about ½-inch square in size. Sprinkle crushed corn chips over sour cream layer. Sprinkle shredded Cheddar cheese over top of corn chips. Bake at 350 degrees (F) for 30 minutes, until casserole is hot and cheese is bubbling and beginning to brown. For best results, serve while hot. This casserole is so easy to put together, and the layering aspect is a big plus. I hope you enjoy this recipe as much as my family does!

Taken from Betty's Kitchen  Check Out her amazing Cookbook!

 Betty's Kitchen

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Wednesday, September 28, 2016

Marshmallow pumkin pie

 1 package (10 ounces) large marshmallows
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger (use 1/4 t.)
1/2 teaspoon ground nutmeg (use 1/4 t.)
2 cups whipped topping
1 cracker crust (9 inches)
Additional whipped topping, optional

In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.

Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

Graham cracker crust:

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

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Thursday, September 22, 2016

Quick, No-Cook Recipes

"antipasto cobb" salad.

You could also add a layer of cheese.


Just salad mix on the bottom of a bowl or platter and your favorite Italian fixings on top.  Salad can be drizzled or tossed with Italian dressing.  No recipe, my creation.

Avocado Tea Sandwiches

  • 1 avocado, ripe, sliced
  • 1 tablespoon reduced-fat mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon cracked black pepper
  • 8 very thin slices wheat bread
  • 2 ounces thinly sliced smoked salmon
  • 12 thin slices European cucumber

Combine mayonnaise, lemon juice and pepper in a small bowl. Thinly spread on bread and top with salmon, avocado and cucumber.

Eating Well Power Salad

Here's my healthy take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.

  • 6 cups mixed, salad, greens
  • 1 cup shredded carrots
  • 2 tablespoons red onion, chopped
  • 1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
  • 10 cherry tomatoes
  • 4 slices roast turkey breast, cut up (3 ounces)
  • 2 slices reduced-fat Swiss cheese, cut up (2 ounces)

Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

Dressing Creamy Dill Ranch:

  1. With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
  • Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Crab Salad with Pimiento Mayonnaise


 Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

  • 1/4 cup nonfat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons pimientos, rinsed and patted dry
  • 1 small clove garlic, minced
  • 1/8 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
  • 6 cups mixed salad greens
  • Lemon wedges, for garnish 

Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.

Green Goddess Salad


 This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.

  • 1/2 avocado, peeled and pitted
  • 3/4 cup nonfat buttermilk
  • 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
  • 2 teaspoons tarragon vinegar, or white-wine vinegar
  • 1 teaspoon anchovy paste, or minced anchovy fillet
  • 8 cups bite-size pieces green leaf lettuce
  • 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
  • 1/2 cucumber, sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup rinsed and chopped canned artichoke hearts
  • 1/2 cup chopped celery 

Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
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Sunday, September 18, 2016

Skillet Peach Pie

  Skillet Peach Pie
Recipe from A Time to Cook – Dishes from My Southern Sideboard
Photography by Helen Norman
2 piecrusts*
12 or so peaches, peeled or skin on
3 1/2 tablespoons minute tapioca
1 scant cup sugar
1/2 teaspoon almond extract
2 tablespoons cinnamon, divided
3 tablespoons drawn butter

1/8 cup vanilla sugar**
Preheat oven to 350 degrees F.
Roll out the piecrusts, lining the dough into a deep-dish iron skillet. Reserve the second crust for the topper; cut out leaf shapes or weave a lattice if you’re feeling crafty.
Mix together peaches, tapioca, sugar, almond and 1 tablespoon cinnamon in a large bowl; set aside.
Add peach mixture to the pie pan and then start your leaf topper. Begin in the center and work outwards, covering and layering the leaves in rough concentric rings. If not using leaf shapes, just cover the pie and seal the top edges to the bottom crust with fingers or a fork.
Glaze the top with the drawn butter and then sprinkle with a mixture of vanilla sugar and remaining 1 tablespoon cinnamon. If the top is a solid piece, cut a couple of slits for ventilation. Place pie pan on a baking sheet in case of spillovers, and bake until golden and bubbly, about 1 hour. If you want it pretty for serving, let it rest; otherwise, dig right in! Peach mush tastes just fine!
Serve warm with vanilla ice cream – or homemade crème fraiche.

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Wednesday, September 14, 2016

Penne with Wilted Greens, Feta and Walnuts

Recipe from Mollie Katzens Book
  • 1 cup California walnuts
  • 2 tablespoons olive oil
  • 2 onions, medium, chopped
  • 3 bunches greens (such as kale, collards, mustard or chard), fresh, large, stemmed if necessary, coarsely chopped (about 12 cups)
  • 1/2 teaspoon salt (possibly more, to taste)
  • 1/2 pound penne, whole-wheat
  • 1 cup feta cheese (possibly more, to taste), crumbled
  • Black pepper, freshly ground

  1. Spread the walnuts on the tray of a toaster oven (I like to line mine with foil first) and bake at 350°F for 10 to 12 minutes (possibly longer, if you watch carefully to make sure they don't burn). When they (and your entire kitchen) smell heavenly and deeply roasted, remove them from the oven and set aside to cool. When cool enough to handle comfortably, chop them into smaller pieces. (Exact size and shape are up to you).
  2. Place a large (10- to 12-inch) heavy skillet over medium heat and wait for about a minute. Pour in the olive oil and swirl to coat the pan. Add the onion, turn the heat up, and sauté over high heat for 2 minutes. Reduce the heat to medium, and cook, stirring often for another 5 minutes, or until translucent and soft.
  3. Add the greens in batches, sprinkling very lightly with some of the salt after each addition. As they cook, turn the leaves with tongs, bringing up the wilted ones from the bottom to the top of the pile.
  4. Meanwhile, put up a large pot of cold water to boil over high heat. Place a large colander in the sink. When the water boils, add the penne, keeping the heat high. Cook for the amount of time recommended on the package, checking it toward the end of the suggested time, to be sure it is not getting overcooked.
  5. When the penne is just tender enough to bite into comfortably, but not yet mushy, dump the water-plus-pasta into the colander. Shake to mostly drain (it's okay to leave some water clinging) then transfer it to the skillet of cooked greens. Use tongs to toss until everything is reasonably distributed, adding in the crumbled feta as you toss. Taste to adjust salt, if necessary, and serve hot, topped with walnuts. Pass a pepper mill for individual seasoning.
  6. fine Mollie's books on Amazon

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Sunday, September 11, 2016

Classic King Ranch Chicken Casserole

Classic King Ranch Chicken Casserole

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra-virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added—and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Ro-tel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! 

Fine more great and easy recipe from Betty on Amazon:

Tuesday, September 6, 2016

Brown Hotel's Hot Brown Sandwich

English Grill in the Brown Hotel recently. The sandwich is an open-face turkey sandwich with bacon, tomatoes, and a delicate Mornay sauce. It is delicious!!!

Betty's Version of Brown Hotel's Hot Brown Sandwich

(This recipe makes two hot browns.)

2 oz. whole butter
2 oz. all-purpose flour
1 quart heavy cream
½ cup Pecorino Romano cheese, plus 1 tablespoon for garnish
Salt and pepper to taste
14 oz. sliced roasted turkey breast
2 slices of Texas toast (crust trimmed)
4 slices of crispy bacon
2 Roma tomatoes, sliced in half

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven-safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomatoes and set them along side the base of turkey and toast. Next, pour one-half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.  see the video

From "Betty's Kitchen Cookbook:  buy here book on Amazon

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Saturday, September 3, 2016

Jaredino-Style Cuban Sandwich

 Jaredino-Style Cuban Sandwich

loaf of hearty bread of your choice, sliced into about 5/8-inch slices
minced garlic
yellow mustard
roast pork, pulled, or cut into small chunks
Swiss cheese slices
thin ham slices (deli-style)
sweet pickle slices
dill pickle spear, for garnish

Melt butter and sauté minced garlic in the butter, in the ratio of 2 cloves garlic to ¼ cup butter. Spread, as desired, on the outer sides of two slices of bread. Mix yellow mustard with mayonnaise to form a creamy mustard spread, in the ratio of 1 teaspoon mustard to ½ cup mayonnaise. Spread creamy mustard on the two inner sides of the two buttered bread slices. Place the two bread slices on an assembly area, buttered side down. On the upper side of one of the spread bread slices, place roast pork to cover, about 3 slices of Swiss cheese, about 4 thin slices of ham, and sweet pickle slices to cover. Cap sandwich with other prepared bread slice. Repeat this procedure to put together as many sandwiches as desired. Place sandwich (or sandwiches) in a hot Panini press and close. (I used a George Foreman grill. You may choose to use a skillet on the stove and place a heavy skillet on top of the sandwich to weigh it down.) Let the sandwich grill until the bread is toasted and cheese is melting. (You may check on the sandwich by opening the grill occasionally. If using a skillet, you will need to turn the sandwich, half-way through heating.) When sandwich is done, remove from heat and serve immediately. A dill pickle spear makes a good accompaniment

From "Betty's Kitchen Cookbook:  buy here book on Amazon

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