Mexican Sour Cream Rice

Here is another great recipe from Allrecipes.

Mexican Sour Cream Rice

1/2 cup rice; uncooked
14 oz chicken broth
1/2 cup sour cream
4 oz green chile peppers
1/2 cup Monterey Jack Cheese; shredded
8.75 oz corn; drained
2 tablespoon cilantro 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.  

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.  In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.  Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Hillshire Farm Sausage Alfredo

I just love this recipe.

Hillshire Farm Sausage Alfredo

14 oz Hillshire Farm Smoked Sausage; diagonally cut into 1/4 inch slices
8 oz pasta; cooked & drained
2 cups heavy cream

Saute sausage in a large skillet over medium heat for 5 minutes, turning occasionally.  Add cream and cajun seasoning; bring to a boil.  Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.  Remove from heat, stir in Parmesan cheese.  Add pasta to sauce and toss.

Loaded Shoestring Potato Bake

This is a Kraft recipe. We really enjoyed it.

Loaded Shoestring Potato Bake

 

  8 oz cream cheese; softened

  10 1/2 oz cream of chicken soup             

  8 oz sour cream                         

  1/2 cup ranch dressing                     

  28 oz shoestring french fries           

  8 oz three cheese; shredded

  bacon bits                         

Heat oven to 375ºF.

Mix cream cheese, soup, sour cream and dressing until blended. Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.

Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.

Pineapple Orange Creamsicle Smoothie

Hello.  With spring and all the fresh fruit, I always get in smoothie mood.  I just love making up a pitcher of smoothies and let that be my morning or afternoon snack.  Very filling for me.

This recipe came from Two Healthy Kitchens  It is a great smoothie.  If you check out  the website, just know that a lot of ads pop up.  Very frustrating.

Pineapple Orange Creamsicle Smoothie

  2 cups ice cubes                         

  1 cup vanilla yogurt                     

  1 cup pineapple in juice; undrained

  1/2 cup orange juice                       

  1/4 cup sugar                             

  1 teaspoon vanilla                          

Put all ingredients into blender and blend until smooth. 

 

 

 

I am sure there will be more smoothie recipes as the spring weeks go by.  Until have a great day.

Orange Creamsicle Smoothie

I don't know where I got this recipe.  When I printed it, I didn't leave the website address on it.  I don't eve have a picture.

Orange Creamsicle Smoothie

1 1/2 cups orange juice
1/2 cup milk
1 frozen underripe banana
1 teaspoon vanilla extract
2 cups ice cubes

In a blender, combine the orange juice and milk.  Cut the banana into slices and add to the blender along with the vanilla.  Top with ice cubes and blend until smooth.

Fajita Seasoning

Yesterday, when I made the shrimp recipe, I didn't have any Fajita Seasoning, so I used this recipe from Allrecipes.

Fajita Seasoning

  1 tablespoon cornstarch                         

  2 teaspoon chili powder                       

  1 teaspoon salt                               

  1 teaspoon paprika                           

  1 teaspoon sugar                             

  1/2 teaspoon onion powder                       

  1/2 teaspoon garlic                             

  1/4 teaspoon cayenne pepper                     

  1/2 teaspoon cumin                            

Mix all ingredients together in a small bowl. 

 

Creamy Shrimp Fajita Pasta Skillet

Hello.  One of the cooking websites/blogs that  I just love to browse is The Recipe Critic.  She has some great recipes and pictures.  I found this recipe on her site.

I did change it up.  Instead of putting the pasta in.  I cooked up some rice and put it on top of the rice.  It was a great recipe.  It will definitely go in the ratio of regular recipes.  I didn't take any pictures tonight, but you can check them out on original post on The Recipe Critic.

I also didn't use the olive oil.  We have been cutting back on our oils so I just sauted in some water.


Creamy Shrimp Fajita Pasta Skillet

• 16 ounce pasta (I used medium shells)
• 2 Tablespoons olive oil, divided
• 3 bell peppers, thinly sliced (I used a red, yellow, and green)
• 1 small onion, sliced
• 1 pound small shrimp, peeled and devined
• 1 package McCormick Fajita Recipe Mix, divided
• 1 (14 ounce) can diced fire roasted tomatoes
• ½ cup chicken broth
• ½ cup heavy cream
• 4 ounce cream cheese, softened
• 1 cup shredded cheddar cheese
• chopped cilantro for garnish, optional

Instructions

1. In a large pot cook pasta according to directions. Rinse and drain. Set aside.
2. In a large skillet add 1 Tbsp olive oil. Add peppers and onion and sauté until tender. Set aside on a plate. Add another 1 Tbsp olive oil and cook shrimp 2-3 minutes or until pink and edges are lightly brown. Add 1 Tablespoon Fajita Recipe Mix and sprinkle on top of shrimp. Set shrimp aside on plate.
3. Add fire roasted tomatoes, chicken broth, heavy cream, cream cheese, and remaining fajita seasoning packet to the skillet. Heat over medium high heat until cream cheese is melted and sauce has thickened about 3 minutes. Add cheddar cheese and continue to stir until melted.
4. Add pasta, peppers and shrimp back to the creamy sauce and toss until coated in the sauce and heated throughout. Serve immediately.