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Recipes
Chicken Tortilla Soup
By Sodernsilly
Southwestern flavor soup
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium jalapeno pepper, chopped
- 1/2 medium green pepper
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 1/2 cup dry white wine or 1/2 cup water
- 1/2 cup water
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 cup non-fat tortilla chips(optional)
Crab Cakes
By Sodernsilly
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Fried Chicken
By Sodernsilly
In a bowl large enough to hold all of your chicken wings, pour in the buttermilk and whisk in the seasoned salt unt...
- 8 to 12 large chicken wings (you can remove the tips if you'd like)
- Oil for frying (canola, vegetable or peanut)
- 1 qt. buttermilk (low-fat cultured is fine)
- about ¼ cup seasoned salt (I used Lawry's, you can use regular salt)
- 2 ½ to 3 cups all purpose flour
- 1 ½ tbsp seasoned salt
- 2 tsp black pepper
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cayenne pepper
Red Velvet Pancakes with Maple Cream Cheese Glaze
By Sodernsilly
Mix the cream cheese and maple syrup together until smooth, then add the confectioners sugar
- Red Velvet Pancakes with Maple Cream Cheese Glaze
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp sugar
- 2 tbsp unsweetened cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
- 1 egg
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 tsp red food coloring
- 1 tsp pure vanilla extract
- 3 tbsp butter, melted
- Maple Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp pure maple syrup
- 2 to 3 tbsp confectioners sugar
- 2 to 3 tbsp heavy cream (or milk)
- Powdered sugar
- Chocolate chips
- Toasted pecans
Artichoke and Spinach Dip
By Sodernsilly
Preheat your oven to 350, and lightly spray your baking dish with nonstick cooking spray
- 1 8oz. package cream cheese, softened
- 1 10oz. package frozen spinach, thawed and squeezed dry
- 1 16 oz. can of artichoke hearts (use the brined version), drained and roughly chopped
- ⅓ cup of mayonnaise
- ½ cup sour cream
- 1 tsp lemon juice
- 1 to 2 cloves garlic, minced
- ½ tsp onion powder
- 2 to 3 tbsp Sriracha or other hot sauce (very spicy! if you like less heat, use just 1 tbsp)
- ¼ to ⅓ cup whole milk mozzarella cheese, shredded
- ¼ to ⅓ cup monterey-jack cheese, shredded
- 2 tbsp parmigiano-reggiano cheese, grated (optional)
- Salt and freshly ground black pepper to taste
- Topping:
- ½ cup whole milk mozzarella cheese, shredded
Cinnamon Swirl Biscuit
By Sodernsilly
Preheat your oven to 425 degrees
- 2 cups self-rising flour + more for kneading (I used White Lily)
- 2½ tbsp granulated sugar
- pinch of salt
- 1½ cups heavy cream
- 1 to 2 slices of bacon, crumbled into bits to sprinkle on top (optional)
- For cinnamon-sugar mixture
- 3 tbsp unsalted softened, room temperature butter
- 2 tbsp granulated sugar
- 1 slightly heaping tsp cinnamon
- For buttery maple glaze
- 1 cup confectioners sugar
- 1 tbsp unsalted butter, room temperature
- 3 tbsp real maple syrup
- ¼ tsp vanilla extract
- pinch of salt
- tiny dash of cinnamon
Blueberry & Lemon Pancakes
By Sodernsilly
Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in medium bowl to combine
- 1 cups unbleached all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- a tiny pinch of cinnamon
- zest of 1 lemon
- blueberries (quantity is totally up to you)
- 1 cup low-fat buttermilk, plus more if needed (see note below)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- oil or butter to coat your griddle or skillet (I used butter)
Irish Car Bomb Cupcakes
By Sodernsilly
Preheat oven to 350 degrees F
- 1 cup Guinness stout
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoons salt
- 2 eggs
- 2/3 cup sour cream
- Whisky Ganache:
- 8 ounces bittersweet chocolate (you could use chips)
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
- Bailey's Irish Buttercream:
- 2 cups (4 sticks) unsalted butter, at room temperature
- 5 cups powdered sugar
- 6 tablespoons Baileys Irish Cream
- 1 tsp vanilla extract
- 1 tiny pinch of salt
Crunchy Onion Rings
By Sodernsilly
Slice onions horizontally about a half inch thick and separate the rings
- 1 large yellow or sweet vidalia onion
- 1½ cups flour
- 1 to 2 tbsp baking powder
- 1 qt cold buttermilk
- 2 tbsp (roughly) kosher salt
- ½ cup corn meal
- ½ cup panko (japanese breadcrumbs)
- 1 tsp each of garlic salt, cayenne pepper, black pepper, granulated garlic (or garlic powder), dried parsley, paprika, and onion powder.
Bacon Mac & Cheese
By Sodernsilly
Preheat your oven to 400 degrees
- 1 lb dried cavatappi pasta
- 4½ cups half & half
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
- 1½ cups whole milk mozzarella, shredded
- ¾ to 1 cup parmigiano-reggiano, finely grated
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- 2-3 tbsp fresh basil, chopped
- 2-3 tbsp green onion, chopped
- 4-5 cloves fresh garlic, minced (not the stuff in the jar)
- ⅛ to ¼ tsp of nutmeg
- ⅛ tsp cayenne pepper (or more)
- Kosher salt and freshly ground black pepper to taste
- 8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
- ½ cup seasoned Italian breadcrumbs (optional)
- *Salt to season the pasta water