Kayla's profile page
Recipes
Chicken, Sausage and Peppers
By Kayla
Heat 1 tablespoon butter in a large skillet over medium-high heat
- 2 tablespoons unsalted butter
- 3/4 pound sweet or hot Italian sausage, cut into chunks
- 3/4 pound skinless, boneless chicken breasts, cut into chunks
- Kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 small onion, chopped
- 2 Italian green frying peppers, cut into 1-inch pieces
- 3 cloves garlic, roughly chopped
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
- 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Orange Banana Smoothie
By Kayla
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth
- 1 1/2 cups freshly squeezed orange juice (4 oranges)
- 1 tablespoon freshly squeezed lime juice
- 1 cup strawberries, tops removed, and cut in 1/2
- 1 to 1 1/2 ripe bananas
Breakfast Sausage Casserole
By Kayla
Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish
- Butter, for greasing
- 1/2 loaf of sliced white loaf bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar, grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs, lightly beaten
Classic Club Sandwich
By Kayla
Toast the bread in a toaster, or under a broiler on both sides
- 12 slices white bread
- 3/4 cup mayonnaise
- 8 romaine lettuce leaves
- 16 slices vine-ripened tomatoes
- Kosher salt and freshly ground black pepper
- 16 slices crispy cooked bacon
- 16 ounces sliced roasted turkey
- 16 frill picks, or plastic cocktail swords
Bacon Cheese Burger
By Kayla
Put bacon strips on a parchment-line baking sheet; put another pan on top
- Use your own everyday burger helpers
Taco Salad
By Kayla
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl
- 2 ripe tomatoes, diced
- 1/2 pound sharp Cheddar, diced
- 1 large onion, diced
- 1 head iceberg lettuce, washed, drained and shredded
- 1 pound lean ground beef, browned, crumbled and drained
- 1 cup salad dressing (recommended: Catalina)
- 1 (7-ounce) bag taco flavored chips, crushed
- 1 cup salsa
- Tortilla chips, to serve
Work-a-holic's Hot Chocolate
By Kayla
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve
- Vanilla Custard:
- 2 tablespoons cornstarch
- 2 1/2 cups milk, divided
- 1/2 cup sugar
- 2 large egg yolks
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- Hot chocolate:
- 7 ounces (2 chocolate bars) semisweet chocolate, chopped
- 1 cup milk, boiled
Beef and Cheddar Casserole
By Kayla
Preheat the oven to 425 degrees F
- Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
- 2 cups grated Cheddar
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-and-cheddar-casserole-recipe.html?oc=linkback
Chicken Enchiladas
By Kayla
Preheat the oven to 275 degrees
- 8 soft corn tortillas
- Filling:
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- Sauce:
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack
Crispy Garlic-Sage Potatoes
By Kayla
Put a baking sheet on the bottom oven rack and preheat to 375 degrees F
- 4 pounds Yukon gold potatoes
- 1/2 cup olive oil
- 6 chopped sage leaves
- 2 sprigs sage
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 8 smashed garlic cloves
- salt