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Goodnight Foodies 🌟 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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❤7
Asiago Cheese Biscuits
Ingredients
2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. (1 stick) cold butter, cut into pieces, plus 1 tablespoon melted butter, divided, plus more for serving
3 oz. Asiago cheese, grated (about 3/4 cup)
1 c. buttermilk
Flaky sea salt, for garnish
Thinly sliced prosciutto, for serving
Directions
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, kosher salt, and pepper in a bowl. Cut in cold butter with a pastry blender or two forks until mixture resembles small pebbles. Add Asiago and toss to coat. Add buttermilk and stir just until dough comes together.
Step 2
Transfer dough to a lightly floured work surface. Gather into a ball then pat to 3/4-inch-thick. Cut biscuits with a 2-inch round cutter. Repeat procedure with remaining scraps. Place on prepared baking sheet, arranging in the shape of a Christmas tree and allowing edges of biscuits to touch. Brush tops with melted butter and sprinkle with flaky sea salt.
Step 3
Bake until golden brown, 14 to 16 minutes. Serve with butter and prosciutto alongside.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. (1 stick) cold butter, cut into pieces, plus 1 tablespoon melted butter, divided, plus more for serving
3 oz. Asiago cheese, grated (about 3/4 cup)
1 c. buttermilk
Flaky sea salt, for garnish
Thinly sliced prosciutto, for serving
Directions
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, kosher salt, and pepper in a bowl. Cut in cold butter with a pastry blender or two forks until mixture resembles small pebbles. Add Asiago and toss to coat. Add buttermilk and stir just until dough comes together.
Step 2
Transfer dough to a lightly floured work surface. Gather into a ball then pat to 3/4-inch-thick. Cut biscuits with a 2-inch round cutter. Repeat procedure with remaining scraps. Place on prepared baking sheet, arranging in the shape of a Christmas tree and allowing edges of biscuits to touch. Brush tops with melted butter and sprinkle with flaky sea salt.
Step 3
Bake until golden brown, 14 to 16 minutes. Serve with butter and prosciutto alongside.
@FoodAndRecipesWithCherokee 🦉
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Sweet Potato and Bacon Breakfast Casserole
1 teaspoon butter
6 strips bacon
1 large sweet potato, cubed
1 cup chopped broccoli
¼ yellow onion, chopped
2 cloves garlic, or more to taste, minced
2 cups fresh spinach
salt and ground black pepper to taste
6 large eggs, or more to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 teaspoon butter
6 strips bacon
1 large sweet potato, cubed
1 cup chopped broccoli
¼ yellow onion, chopped
2 cloves garlic, or more to taste, minced
2 cups fresh spinach
salt and ground black pepper to taste
6 large eggs, or more to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Edamame, Corn, and Black Bean Salad
Vinaigrette:
• ⅓ cup chopped fresh cilantro
• 5 tablespoons red wine vinegar
• 3 tablespoons grapeseed oil
• 2 medium limes, juiced
• 2 cloves garlic, minced
• 1 teaspoon white sugar
• ¾ teaspoon salt
Salad:
• 1 (1 pound) package frozen shelled edamame (green soybeans)
• 3 cups frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pint cherry tomatoes, quartered
• 4 green onions, thinly sliced
Directions:
1. Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, 2 hrs
@FoodAndRecipesWithCherokee 🦉
@Nanny224
Vinaigrette:
• ⅓ cup chopped fresh cilantro
• 5 tablespoons red wine vinegar
• 3 tablespoons grapeseed oil
• 2 medium limes, juiced
• 2 cloves garlic, minced
• 1 teaspoon white sugar
• ¾ teaspoon salt
Salad:
• 1 (1 pound) package frozen shelled edamame (green soybeans)
• 3 cups frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pint cherry tomatoes, quartered
• 4 green onions, thinly sliced
Directions:
1. Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, 2 hrs
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯5
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Tex Mex MeatBalls
1 to 1.5 ground beef / chicken/ turkey.
Your choice.
1/2 onion finely chopped
1 jalapeno,, minced
1/2 cup crushed corn chips. I use Fritos
1 large egg - lightly beaten
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup shredded Mexican cheese
For cooking meatballs- 1 tablespoon olive oil
Yellow Spanish rice :
I used one packet of yellow rice mix.
Added rice to 2.5 cups boiling water.
Lower the heat and partially cover with a lid in medium low heat cook for 12-15 minutes.
Sauce :
SAUCE
2 cans red enchilada sauce
1/2 cup chicken broth
2 chipotle peppers in adobo, blended
1 cup shredded Mexican cheese - cheddar
1 tablespoon chopped fresh cilantro
Chopped onions and jalapeño finely
Mix all meatball ingredients together except oil and form the meatballs.
In a cast iron pan OR skillet add one tablespoon oil and brown and sear the meatballs. About 3-4 minutes. They will finish cooking in the sauce.
Add the enchiladas sauce, broth and chipotle adobo sauce.
Cook UNCOVERED for about 10-12 minutes. As the sauce thickens the meatballs will finish cooking.
Sprinkle cheese over the meatballs and let it melt. ( you can put the lid in for few minutes to help melt the cheese).
Optional garnish with cilantro, jalapeños.
Serve as an appetizer with toothpicks or over yellow Spanish rice.
@FoodAndRecipesWithCherokee 🦉
1 to 1.5 ground beef / chicken/ turkey.
Your choice.
1/2 onion finely chopped
1 jalapeno,, minced
1/2 cup crushed corn chips. I use Fritos
1 large egg - lightly beaten
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup shredded Mexican cheese
For cooking meatballs- 1 tablespoon olive oil
Yellow Spanish rice :
I used one packet of yellow rice mix.
Added rice to 2.5 cups boiling water.
Lower the heat and partially cover with a lid in medium low heat cook for 12-15 minutes.
Sauce :
SAUCE
2 cans red enchilada sauce
1/2 cup chicken broth
2 chipotle peppers in adobo, blended
1 cup shredded Mexican cheese - cheddar
1 tablespoon chopped fresh cilantro
Chopped onions and jalapeño finely
Mix all meatball ingredients together except oil and form the meatballs.
In a cast iron pan OR skillet add one tablespoon oil and brown and sear the meatballs. About 3-4 minutes. They will finish cooking in the sauce.
Add the enchiladas sauce, broth and chipotle adobo sauce.
Cook UNCOVERED for about 10-12 minutes. As the sauce thickens the meatballs will finish cooking.
Sprinkle cheese over the meatballs and let it melt. ( you can put the lid in for few minutes to help melt the cheese).
Optional garnish with cilantro, jalapeños.
Serve as an appetizer with toothpicks or over yellow Spanish rice.
@FoodAndRecipesWithCherokee 🦉
❤6👍3🥰2
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Poblano Chicken Chili
1/4 cup Avocado Oil
1 large Onion, Diced
2 Fire Roasted Poblano Peppers, Seeded & Diced
2 cups Fresh Fire Roasted Corn (Frozen will work)
1/4 cup Chopped Garlic
2 tsp each of Chili Powder, Cumin, Smoked Paprika, Mexican Oregano
2 tsp Kosher Salt
1 tsp Black Pepper
4 cups Chicken Stock
16 oz Heavy Cream or Coconut Milk
1-2 tbsp Chopped Chipotle Chilis
Few Glugs of Cholula
2-15 oz Can White Beans, Drained &
Rinsed
1 Rotisserie Chicken Pulled Shredded Mexican Cheese
Toppings: Cotija Cheese, Avocado, Cilantro, Jalapeño, and lime Crispy Cheese Taquitos
Add oil to a pot over medium heat. Add onions, poblanos, corn, garlic and cook for 5-7 minutes until softened and slightly caramelized.
Add spices & salt, mix well, and cook another 1-2 minutes to really toast the spices and amp up the flavor.
Add chicken stock, Cholula, chipotle, white beans, and reserved corn cobs.
Allow to simmer and reduce over medium heat for 10-15 minutes.
Partially blend the mixture to thicken and finish with heavv cream. rotisserie chicken, and shredded cheese until it's hot and melty.
Serve with avocado, Cotija cheese, cilantro, jalapenos, and crispy cheese Taquitos!
@FoodAndRecipesWithCherokee 🦉
1/4 cup Avocado Oil
1 large Onion, Diced
2 Fire Roasted Poblano Peppers, Seeded & Diced
2 cups Fresh Fire Roasted Corn (Frozen will work)
1/4 cup Chopped Garlic
2 tsp each of Chili Powder, Cumin, Smoked Paprika, Mexican Oregano
2 tsp Kosher Salt
1 tsp Black Pepper
4 cups Chicken Stock
16 oz Heavy Cream or Coconut Milk
1-2 tbsp Chopped Chipotle Chilis
Few Glugs of Cholula
2-15 oz Can White Beans, Drained &
Rinsed
1 Rotisserie Chicken Pulled Shredded Mexican Cheese
Toppings: Cotija Cheese, Avocado, Cilantro, Jalapeño, and lime Crispy Cheese Taquitos
Add oil to a pot over medium heat. Add onions, poblanos, corn, garlic and cook for 5-7 minutes until softened and slightly caramelized.
Add spices & salt, mix well, and cook another 1-2 minutes to really toast the spices and amp up the flavor.
Add chicken stock, Cholula, chipotle, white beans, and reserved corn cobs.
Allow to simmer and reduce over medium heat for 10-15 minutes.
Partially blend the mixture to thicken and finish with heavv cream. rotisserie chicken, and shredded cheese until it's hot and melty.
Serve with avocado, Cotija cheese, cilantro, jalapenos, and crispy cheese Taquitos!
@FoodAndRecipesWithCherokee 🦉
👍4❤3
Chili Colorado
Ingredients
FOR THE SAUCE
• 6 ancho chili peppers stemmed and seeded
• 6 guajillo peppers stemmed and seeded
• 2 pasilla peppers stemmed and seeded
• 3 chiles de arbol stemmed and seeded
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste
FOR THE CHILI
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
• 4-5 cloves garlic chopped
• 2.5 pounds beef chuck roast cut into bite-sized chunks
• ¼ cup flour
• Salt and pepper to taste
• 2 cups beef stock chicken or vegetable stock are good, too
• FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice if desired – Rice and/or warmed tortillas, if desired
Instructions
• Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
• Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
• Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
• Strain the sauce and set aside.
• Heat the olive oil in a large pot or Dutch oven to medium high heat.
• Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
• Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
• Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
• Add the garlic and cook 1 minute, stirring a bit.
• Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
• Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
• If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
• Serve!
@FoodAndRecipesWithCherokee 🦉
Ingredients
FOR THE SAUCE
• 6 ancho chili peppers stemmed and seeded
• 6 guajillo peppers stemmed and seeded
• 2 pasilla peppers stemmed and seeded
• 3 chiles de arbol stemmed and seeded
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste
FOR THE CHILI
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
• 4-5 cloves garlic chopped
• 2.5 pounds beef chuck roast cut into bite-sized chunks
• ¼ cup flour
• Salt and pepper to taste
• 2 cups beef stock chicken or vegetable stock are good, too
• FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice if desired – Rice and/or warmed tortillas, if desired
Instructions
• Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
• Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
• Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
• Strain the sauce and set aside.
• Heat the olive oil in a large pot or Dutch oven to medium high heat.
• Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
• Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
• Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
• Add the garlic and cook 1 minute, stirring a bit.
• Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
• Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
• If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
• Serve!
@FoodAndRecipesWithCherokee 🦉
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Mexican Charro Beans
8 slices thick cut bacon diced
1 yellow onion minced
2 jalapenos seeded and diced
3 cloves garlic minced
1 cup cubed ham
2 cans pinto beans 15 ounce cans drained but not rinsed
1 can mexican style diced tomatoes 15 ounce can
1 cup chicken broth
2 teaspoons ground cumin
2 tablespoon brown sugar
1 teaspoon oregano
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
Cilantro and limes for garnish
INSTRUCTIONS
In a medium pot, cook your diced bacon until it has your desired consistency, I cooked mine until it was just becoming crisp. Remove the cooked bacon and place on a paper towel to soak up some of the fat. Drain all of the bacon fat from the pot, reserving 3 tablespoons in the pot. Add your diced onion, and jalapenos to the bacon fat in the pot and saute over medium high heat until the onions are transparent, about 3-4 minutes. Add in the garlic and cubed ham and saute for an additional minute.
Add your bacon back into the pot along with your cans of beans, tomatoes, chicken broth, cumin, sugar, oregano, paprika, and salt and pepper. Bring it just to a boil then reduce the heat to low and simmer for about 8-10 minutes, stirring occasionally.
Serve fresh cilantro and limes.
@FoodAndRecipesWithCherokee 🦉
8 slices thick cut bacon diced
1 yellow onion minced
2 jalapenos seeded and diced
3 cloves garlic minced
1 cup cubed ham
2 cans pinto beans 15 ounce cans drained but not rinsed
1 can mexican style diced tomatoes 15 ounce can
1 cup chicken broth
2 teaspoons ground cumin
2 tablespoon brown sugar
1 teaspoon oregano
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
Cilantro and limes for garnish
INSTRUCTIONS
In a medium pot, cook your diced bacon until it has your desired consistency, I cooked mine until it was just becoming crisp. Remove the cooked bacon and place on a paper towel to soak up some of the fat. Drain all of the bacon fat from the pot, reserving 3 tablespoons in the pot. Add your diced onion, and jalapenos to the bacon fat in the pot and saute over medium high heat until the onions are transparent, about 3-4 minutes. Add in the garlic and cubed ham and saute for an additional minute.
Add your bacon back into the pot along with your cans of beans, tomatoes, chicken broth, cumin, sugar, oregano, paprika, and salt and pepper. Bring it just to a boil then reduce the heat to low and simmer for about 8-10 minutes, stirring occasionally.
Serve fresh cilantro and limes.
@FoodAndRecipesWithCherokee 🦉
💯4
Crunch Wrap Supreme
Ingredients
• 1 lb ground beef 80/20 recommended
• 1 oz packet taco seasoning
• 1/2 cup water
• 4 large 12 inch flour tortillas (burrito size)
• 1 cup nacho cheese sauce warmed (or use salsa con queso or queso dip)
• 4 tostada shells
• 1/2 cup sour cream or Mexican crema
• 1 cup shredded iceberg lettuce
• 1/2 cup diced tomatoes
• 1-2 cups shredded cheddar or Mexican cheese blend
• 4 small flour tortilla street taco size or 1 large flour tortilla, cut into 4 smaller rounds (about the size of a tostada shell)
• 1 tbsp vegetable oil for cooking
Instructions
FOR THE TACO MEAT
• In a large skillet over medium heat, cook and crumble the ground beef until no longer pink (about 5-6 minutes). Drain any excess fat. Stir in the taco seasoning and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
ASSEMBLE THE CRUNCHWRAPS
• Warm the large flour tortillas in a microwave for 10-20 seconds or on a dry skillet for a few seconds to make them more pliable and prevent cracking during folding.
• Lay one large flour tortilla on a clean, flat surface.
• Spoon about 1/4 cup of the seasoned ground beef onto the center of the large tortilla, leaving a generous border for folding.
• Drizzle nacho cheese sauce over the beef.
• Place a tostada shell on top of the cheese sauce.
• Spread a thin layer of sour cream over the tostada shell.
• Top with shredded lettuce, diced tomatoes, and shredded cheese.
• Place one of the smaller tortilla rounds (or a quartered large tortilla piece) directly on top of the fresh toppings in the center.
• Tightly fold the edges of the large tortilla inward, pleating them towards the center, covering the smaller tortilla round. Continue folding until all the fillings are enclosed and the wrap forms a hexagonal shape.
COOK & SERVE
• Heat vegetable oil in a large nonstick skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down in the hot skillet. Cook for 2-3 minutes per side, gently pressing down with a spatula, until the tortilla is golden brown and crispy.
• Carefully remove the cooked Crunchwrap Supreme from the skillet. For easier eating, cut in half and serve warm.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 lb ground beef 80/20 recommended
• 1 oz packet taco seasoning
• 1/2 cup water
• 4 large 12 inch flour tortillas (burrito size)
• 1 cup nacho cheese sauce warmed (or use salsa con queso or queso dip)
• 4 tostada shells
• 1/2 cup sour cream or Mexican crema
• 1 cup shredded iceberg lettuce
• 1/2 cup diced tomatoes
• 1-2 cups shredded cheddar or Mexican cheese blend
• 4 small flour tortilla street taco size or 1 large flour tortilla, cut into 4 smaller rounds (about the size of a tostada shell)
• 1 tbsp vegetable oil for cooking
Instructions
FOR THE TACO MEAT
• In a large skillet over medium heat, cook and crumble the ground beef until no longer pink (about 5-6 minutes). Drain any excess fat. Stir in the taco seasoning and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
ASSEMBLE THE CRUNCHWRAPS
• Warm the large flour tortillas in a microwave for 10-20 seconds or on a dry skillet for a few seconds to make them more pliable and prevent cracking during folding.
• Lay one large flour tortilla on a clean, flat surface.
• Spoon about 1/4 cup of the seasoned ground beef onto the center of the large tortilla, leaving a generous border for folding.
• Drizzle nacho cheese sauce over the beef.
• Place a tostada shell on top of the cheese sauce.
• Spread a thin layer of sour cream over the tostada shell.
• Top with shredded lettuce, diced tomatoes, and shredded cheese.
• Place one of the smaller tortilla rounds (or a quartered large tortilla piece) directly on top of the fresh toppings in the center.
• Tightly fold the edges of the large tortilla inward, pleating them towards the center, covering the smaller tortilla round. Continue folding until all the fillings are enclosed and the wrap forms a hexagonal shape.
COOK & SERVE
• Heat vegetable oil in a large nonstick skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down in the hot skillet. Cook for 2-3 minutes per side, gently pressing down with a spatula, until the tortilla is golden brown and crispy.
• Carefully remove the cooked Crunchwrap Supreme from the skillet. For easier eating, cut in half and serve warm.
@FoodAndRecipesWithCherokee 🦉
❤5🥰1🤗1
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Chicken Taco Soup
Ingredients
2 Ib (900 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced, optional
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chiles
4 cups low-sodium chicken broth
2 tbsp tomato paste
2 tbsp taco seasoning
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
½ tsp black pepper
Juice of 1 lime
¼ cup fresh cilantro, chopped
Optional Toppings
Avocado
Shredded cheddar cheese
Greek yogurt or sour cream
Fresh cilantro
Diced jalapeño
Lime wedges
Tortilla strips
Instructions
Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook for 4-5 minutes. Add garlic and jalapeño and cook for another minute.
Build the soup: Add diced tomatoes, tomatoes with green chiles, black beans, corn, chicken broth, tomato paste, taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper.
Add chicken: Place the chicken breasts into the pot and bring everything to a gentle boil.
Reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
Shred the chicken: Remove the chicken and shred it with two forks. Return it to the pot.
Simmer for another 5 minutes so all the flavors come together.
Stir in fresh lime juice and cilantro.
Serve hot with your favorite toppings.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 Ib (900 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced, optional
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chiles
4 cups low-sodium chicken broth
2 tbsp tomato paste
2 tbsp taco seasoning
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
½ tsp black pepper
Juice of 1 lime
¼ cup fresh cilantro, chopped
Optional Toppings
Avocado
Shredded cheddar cheese
Greek yogurt or sour cream
Fresh cilantro
Diced jalapeño
Lime wedges
Tortilla strips
Instructions
Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook for 4-5 minutes. Add garlic and jalapeño and cook for another minute.
Build the soup: Add diced tomatoes, tomatoes with green chiles, black beans, corn, chicken broth, tomato paste, taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper.
Add chicken: Place the chicken breasts into the pot and bring everything to a gentle boil.
Reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
Shred the chicken: Remove the chicken and shred it with two forks. Return it to the pot.
Simmer for another 5 minutes so all the flavors come together.
Stir in fresh lime juice and cilantro.
Serve hot with your favorite toppings.
@FoodAndRecipesWithCherokee 🦉
❤3🥰3
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Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Breakfast Bundt Cake
Ingredients:
• 1 lb breakfast sausage
• 2 (6-oz) cans refrigerated biscuits, cubed
• 2 cups frozen tater tots
• 12 large eggs
• ⅓ cup milk
• 1 Tbsp dijon mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• salt & pepper to taste
• 2 cups shredded cheddar cheese
Instructions:
• Preheat oven to 400ºF. Generously spray a Bundt cake pan with baking spray with flour. Set aside.
• In a large skillet, cook sausage over medium-high heat until crumbled and no longer pink. Drain excess grease.
• In a large bowl, whisk together egg, milk, mustard, onion powder, garlic powder, salt, and black pepper.
• Add cooked sausage, tater tots, chopped biscuit dough, and shredded cheese. Stir to combine.
• Pour the egg mixture into the prepared pan.
• Bake, uncovered, for 45 to 55 minutes, until golden brown and the eggs are set.
• Cool in the pan for 5 to 10 minutes. Invert the casserole onto a serving platter.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients:
• 1 lb breakfast sausage
• 2 (6-oz) cans refrigerated biscuits, cubed
• 2 cups frozen tater tots
• 12 large eggs
• ⅓ cup milk
• 1 Tbsp dijon mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• salt & pepper to taste
• 2 cups shredded cheddar cheese
Instructions:
• Preheat oven to 400ºF. Generously spray a Bundt cake pan with baking spray with flour. Set aside.
• In a large skillet, cook sausage over medium-high heat until crumbled and no longer pink. Drain excess grease.
• In a large bowl, whisk together egg, milk, mustard, onion powder, garlic powder, salt, and black pepper.
• Add cooked sausage, tater tots, chopped biscuit dough, and shredded cheese. Stir to combine.
• Pour the egg mixture into the prepared pan.
• Bake, uncovered, for 45 to 55 minutes, until golden brown and the eggs are set.
• Cool in the pan for 5 to 10 minutes. Invert the casserole onto a serving platter.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Sausage-and-Maple Bread Pudding
Ingredients
1 pound bulk breakfast sausage
6 large eggs
1 pint vanilla or cinnamon ice cream, melted
1/2 cup water
2 teaspoons thinly sliced sage leaves
2 teaspoons kosher salt
1 cup pure maple syrup
3/4 pound brioche, crusts removed and bread torn into 1-inch pieces (10 cups)
1/4 cup heavy cream
Directions
Preheat the oven to 350°F. In a large skillet, cook the sausage over moderately high heat, breaking it up with a wooden spoon, until nicely browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl and let cool.
In a large bowl, beat the eggs with the ice cream, water, sage, salt and 1/2 cup of the maple syrup. Fold in the sausage and brioche. Scrape the mixture into a 9-inch square or 2-quart oval baking dish and let stand for 15 minutes. Bake for 35 minutes or until the top is browned and the center is set.
Meanwhile, in a small saucepan, boil the remaining 1/2 cup of maple syrup over moderate heat, stirring, until reduced to 1/4 cup, about 7 minutes. Remove from the heat; whisk in the cream. Serve the bread pudding with the maple cream.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 pound bulk breakfast sausage
6 large eggs
1 pint vanilla or cinnamon ice cream, melted
1/2 cup water
2 teaspoons thinly sliced sage leaves
2 teaspoons kosher salt
1 cup pure maple syrup
3/4 pound brioche, crusts removed and bread torn into 1-inch pieces (10 cups)
1/4 cup heavy cream
Directions
Preheat the oven to 350°F. In a large skillet, cook the sausage over moderately high heat, breaking it up with a wooden spoon, until nicely browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl and let cool.
In a large bowl, beat the eggs with the ice cream, water, sage, salt and 1/2 cup of the maple syrup. Fold in the sausage and brioche. Scrape the mixture into a 9-inch square or 2-quart oval baking dish and let stand for 15 minutes. Bake for 35 minutes or until the top is browned and the center is set.
Meanwhile, in a small saucepan, boil the remaining 1/2 cup of maple syrup over moderate heat, stirring, until reduced to 1/4 cup, about 7 minutes. Remove from the heat; whisk in the cream. Serve the bread pudding with the maple cream.
@FoodAndRecipesWithCherokee 🦉
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Sweet Dinner Rolls
• ½ cup warm water
• ½ cup warm milk
• ⅓ cup butter, softened
• 1 large egg
• 3 ¾ cups all-purpose flour
• ⅓ cup white sugar
• 1 teaspoon salt
• 1 package active dry yeast
• ¼ cup butter, softened
Place water, milk, 1/3 cup butter, egg, flour, sugar, salt, and yeast into the pan of a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Select Dough/Knead and First Rise Cycle; press start. When the cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle. Spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at the wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to let rise for 1 hour. 1. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
2. Bake rolls in the preheated oven until golden,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ½ cup warm water
• ½ cup warm milk
• ⅓ cup butter, softened
• 1 large egg
• 3 ¾ cups all-purpose flour
• ⅓ cup white sugar
• 1 teaspoon salt
• 1 package active dry yeast
• ¼ cup butter, softened
Place water, milk, 1/3 cup butter, egg, flour, sugar, salt, and yeast into the pan of a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Select Dough/Knead and First Rise Cycle; press start. When the cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle. Spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at the wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to let rise for 1 hour. 1. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
2. Bake rolls in the preheated oven until golden,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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