Skinless, boneless chicken breast halves, cut into 1-inch cubes
|½ (10 ounce) bag|
Frozen corn kernels
Green enchilada sauce
|1 (19 ounce) can|
|6.||Sour cream||½ cup|
Shredded Monterey Jack cheese
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3 . Stage
Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4 . Stage
Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2 . Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3 . Bake for 1 hour. Allow to cool.
1 . Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
2 . Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
3 . Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
2 . Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
3 . Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
4 . Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.
1 . Adjust the oven rack to the lowest position; preheat the oven to 425 degrees F (220 degrees C).
2 . Peel onions and cut in half. Toss onion halves with oil and season generously with salt and pepper. Place onions, cut-sides down, on a rimmed baking sheet.
3 . Roast in the preheated oven until onions are tender and the cut surfaces are golden brown, 25 to 30 minutes.
4 . Remove from the oven and adjust seasonings if necessary. Drizzle with balsamic vinegar to serve.
1 . Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2 . Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet.
3 . Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
2 . Make the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from the heat and mix in sugar and vanilla extract. Set aside and allow to cool for about 15 minutes.
3 . Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well; stir in buttermilk mixture, then stir in cooled cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Let cool for 15 minutes before frosting.
5 . While the cake is cooling, make the frosting: Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat. Remove from the heat once milk is boiling; whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the top and sides with a spatula. Sprinkle with chopped pecans.
6 . Allow cake and frosting to cool completely before serving, about 30 minutes.
1 . Place cubed potatoes in a microwave safe dish. Cover with water.
2 . Microwave until soft on high, about 20 minutes. Drain in a colander.
3 . Place drained potatoes back in the dish. Add butter and milk. Using a potato masher, smash mixture to desired consistency. Season with salt and pepper to taste.
1 . Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
2 . Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
3 . Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
4 . While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5 . Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.
1 . Place butter and peanut butter in a microwave-safe mug. Microwave until butter and peanut butter are melted, about 30 seconds. Stir brown sugar, white sugar, and salt into butter mixture. Add egg; stir flour into mixture.
2 . Cook in the microwave until cookie is set, 2 to 4 minutes.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2 . Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3 . Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4 . While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5 . Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6 . Return to the oven and broil until heated through and cheese has melted, about 5 minutes.
1 . Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2 . Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3 . Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4 . Refrigerate until set, about 2 hours.
1 . Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
2 . Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
3 . While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.