Kitchen Recipes Online

5 Ingredient Taco Soup

kitchen123 — Mon, 16 Oct 2023 05:30:03 +0000

This simple and delicious 5 ingredient taco soup is perfect for cool nights by the fireplace. Garnish with your favorite taco toppings.

| Preparation Time | Cook Time | Total Time | Servings |
|——————|———–|————|———-|
| 5 mins | 25 mins | 30 mins | 6 |

Ingredients

1 pound ground beef
1 (16 ounce) jar chunky salsa
6 cups beef broth
1 (1 ounce) package taco seasoning
1 (10 ounces) bag frozen corn

Directions

Heat a Dutch oven over medium high heat; add ground beef and cook and stir, using a wooden spoon to break up beef.
Sprinkle in half of taco seasoning; mix well. Continue to cook and stir until ground beef is becoming browned and crumbly, about 5 minutes. Stir in salsa, slowly pour in beef broth, and mix well. Cover and cook until simmering, 5 to 7 minutes, stirring occasionally.
Stir in frozen corn and remaining taco seasoning. Return to a simmer, reduce heat to low, cover and cook 15 minutes more, stirring once halfway through cooking time.
Stir once more, remove from heat, and serve hot.

Classic Italian Pastina Soup

kitchen123 — Mon, 16 Oct 2023 05:27:15 +0000

This classic Italian pastina soup has all the flavors you’d expect from homemade chicken soup.

| Preparation Time | Cook Time | Total Time | Servings |
|——————|———–|————|———-|
| 20 mins | 1 hr 35 mins | 1 hr 55 mins | 8 |

Ingredients

1 (3 to 4 lb) whole chicken, neck and insides removed
10 to 12 cups water
3 stalks celery, divided
2 white or yellow onions, peeled, divided
3 large carrots, peeled, divided
1 tablespoon kosher salt, plus more to taste, divided
2 teaspoons freshly ground black pepper, divided
2 tablespoons olive oil
2 clove garlic, minced
1 tablespoon reduced sodium chicken base (such as Better than Bouillon®)
1 cup pastina or other tiny pasta, such as stars
1 tablespoon chopped parsley, or to taste (optional)
2 tablespoons freshly grated Parmesan cheese, or to taste (optional)

Directions

Place chicken in a large pot and pour water over to cover.
Roughly chop 2 stalks of celery, 1 1/2 onions, and 2 carrots and add to pot with chicken. Season with 2 teaspoon salt and 1 teaspoon pepper and bring pot to a boil over high heat. Reduce the heat to medium-low and allow the chicken to simmer 1 hour, covered.
Remove chicken from the pot and allow to cool before removing and shredding the meat. Strain the stock and discard the solids. Reserve liquid and add water if necessary to measure 12 cups of liquid. Wipe pot clean.
Finely chop remaining celery, onion and carrot. Place pot over medium-high heat and add oil. Add chopped vegetables, remaining salt, pepper and garlic and cook frequently until vegetables are tender and onion is translucent (the veggies should not be browned). Add reserved stock and chicken base and stir to combine. Bring mixture to a boil and
reduce it to simmer. Allow soup to simmer 10 minutes.
Increase heat to high and bring to a boil. Add pasta and cook, stirring occasionally 15 minutes or until pasta is tender. Reduce heat to low and add chicken and season if desired. Cook 5 additional minutes. Stir in chopped parsley and serve with grated Parmesan cheese.

Cream Corn Like No Other

kitchen123 — Mon, 16 Oct 2023 05:23:21 +0000

Creamed corn made from scratch is so much better than anything you’ll find in a can. This quick and easy creamed corn recipe pairs frozen corn kernels with a decadently creamy sauce. For a cheesier taste, stir in more Parmesan cheese or sprinkle it on top of each serving. My husband is not a fan of corn or creamed dishes, but he thinks this is great. It’s especially delicious side with chicken or pork, at barbecues, or served at your Thanksgiving table. Be ready to share the recipe!

| Preparation Time | Cook Time | Total Time | Servings |
|——————|———–|————|———-|
| 5 mins | 10 mins | 15 mins | 8 |

This creamed corn recipe comes together in just 15 minutes — and it’s so much better than the canned stuff.

Creamed Corn Ingredients

These are the ingredients you’ll need to make this creamed corn recipe:

Corn: This recipe starts with two packages of thawed frozen corn kernels.
Cream: Heavy whipping cream is the key to the creamy, decadent texture.
Sugar: A tablespoon of white sugar adds a hint of sweetness.
Seasonings: This creamed corn recipe is simply seasoned with salt and pepper.
Butter: Butter adds richness and flavor.
Milk: This recipe calls for whole milk, but you can use 2 percent milk if you’d prefer.
Flour: All-purpose flour acts as a thickening agent, so you don’t have to worry about runniness.
Cheese: Parmesan cheese is the perfect finishing touch. For more cheesy flavor, sprinkle some more on top before serving.

How to Make Creamed Corn

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this creamed corn:

Cook the corn, cream, sugar, butter, and seasonings together until the butter is melted.
Whisk the flour and milk together, then whisk the milk mixture into the corn mixture.
Remove from the heat and stir in the cheese until it’s melted.

What to Serve With Creamed Corn

Creamed corn is the perfect side dish to serve alongside comfort food favorites, such as meatloaf. It also pairs well with potluck fare like barbecue, hot dogs, and burgers. In need of some inspiration? Explore these mouthwatering recipe collections:

How to Store Creamed Corn

Allow the creamed corn to cool, then transfer to an airtight container. Store in the refrigerator for three to four days. Reheat on the stove or in the microwave.

Allrecipes Community Tips and Praise

“Outstanding recipe,” raves msgreenyolk. “I made one simple change….I used fresh corn. Such an unbelievably good taste and texture. I will definitely be making this recipe over and over again!”

“I doubled this recipe for a big crowd,” says Teresa DeHart. “It was a huge hit and absolutely delicious!!! I will definitely make it again!”

“Fabulous BBQ side dish,” according to MO City Reviewer. “I confess to adding a quarter teaspoon of cayenne pepper to the mixture, but that was only because we like a touch of heat. The cream corn would have been just as good without it.”

Editorial contributions by Corey Williams

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt, or to taste
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper, or to taste
2 tablespoons butter
½ cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese, or more to taste

Directions

Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.
Meanwhile, whisk together milk and flour in a small bowl until smooth.
Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.
Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.

Garlic Spinach

kitchen123 — Mon, 16 Oct 2023 05:18:00 +0000

| Preparation Time | Cook Time | Total Time | Servings |
|——————-|———–|————|———-|
| 5 mins | 5 mins | 10 mins | 4 |

Ingredients

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
½ medium lemon, juiced
½ teaspoon garlic salt, or to taste

Directions

Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add spinach, a few handfuls at a time, stirring until wilted before adding more. Stir in lemon juice and season with garlic salt.

Green Goddess Salad

kitchen123 — Mon, 16 Oct 2023 05:14:24 +0000

A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.

| Active Time | Total Time | Servings |
|————-|————|———-|
| 20 mins | 20 mins | 4 |

Ingredients

Dressing

1 cup baby spinach
1 cup coarsely chopped fresh flat-leaf parsley
⅓ cup loosely packed fresh basil leaves
3 tablespoons chopped fresh chives
2 tablespoons coarsely chopped tarragon leaves
½ medium shallot, peeled, coarsely chopped
1 small garlic clove, peeled and chopped
½ teaspoon anchovy paste
¼ cup fresh lime juice (from 2 medium limes)
6 tablespoons olive oil
½ cup mayonnaise
¾ teaspoon kosher salt

Salad

4 cups chopped green cabbage
4 cups chopped hearts of romaine
3 medium Persian cucumbers, sliced
½ cup thinly sliced green onions
1 medium ripe avocado, peeled and chopped
¼ cup chopped roasted, salted pistachios

Directions

Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.

Hearts of Palm and Avocado Salad

kitchen123 — Mon, 16 Oct 2023 05:10:32 +0000

This salad with hearts of palm and avocado is delicious served over lettuce, inside lettuce cups, or alongside tortilla chips as a dip.

| Preparation Time | Total Time | Servings | Yield |
|——————|————|———-|————|
| 15 mins | 15 mins | 4 | 4 cups |

This colorful hearts of palm salad is as flavorful as it is filling. Full of crunchy vegetables and tossed with a savory vinaigrette, you’ll come back to this hearts of palm salad recipe again and again.

Hearts of Palm Salad Ingredients

These are the simple ingredients you’ll need to make this hearts of palm salad recipe:

· For the salad: canned hearts of palm, onion, bell pepper, radish, carrots, tomato, a serrano pepper, cilantro, and an avocado
· For the vinaigrette: lime juice, red wine vinegar, extra virgin olive oil, chili powder, and kosher salt

How to Make Hearts of Palm Salad

“The hearts of palm take on the flavor of that vinaigrette so well,” says culinary developer Nicole McLaughlin (a.k.a. NicoleMcMom). “Paired with all those crunchy vegetables, it’s the perfect bite.” You’ll find the full, step-by-step recipe below — but here are a few tips from the recipe creator herself:

· Hearts of palm are pretty neutral, so they can take on whatever flavors you add to them. They make a great meat substitute – in this case, Nicole aims to mimic the flavors of a crab salad.
· The hearts of palm strips are delicate, so try not to be too rough on them. Gently fold them in at the end to preserve the shape and texture.
· To complete the meal, serve the hearts of palm salad over a bed of lettuce. Nicolel likes using butter lettuce, but you can use whatever variety you have on hand. For a heartier option, according to Nicole, you can chop up the hearts of palm a little more and serve the dish with tortilla chips.

How to Store Hearts of Palm Salad

This flavorful, crunchy hearts of palm salad is best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days.

Editorial contributions by Corey Williams

Ingredients

2 (14 ounce) cans whole hearts of palm, drained
1 lime, juiced
1 ½ teaspoons red wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon chili powder
¾ teaspoon kosher salt
½ cup thinly sliced sweet onion
½ cup chopped red bell pepper
½ cup matchstick-cut radishes
⅓ cup matchstick-cut carrots
¼ cup chopped tomato
1 serrano chile pepper, seeded and minced
¼ cup chopped fresh cilantro
1 avocado, diced

Directions

Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

Individual Charcuterie Cups

kitchen123 — Mon, 16 Oct 2023 04:54:19 +0000

These beauties are the perfect addition to any gathering or event, all the things we love about charcuterie in a cup. Some ingredients are arranged on skewers; some are tucked into cups in a way that is aesthetically pleasing.

| Preparation Time | Total Time | Servings | Yield |
|——————|————|———-|—————-|
| 20 mins | 20 mins | 4 | 4 servings |

Ingredients

extra-long toothpicks
1/2 cup smoked almonds
8 bite-sized squares dill havarti cheese
4 slices cucumber
4 mini sweet peppers
8 bite-sized squares white Cheddar cheese
12 slices salami
4 pickled okra pods
1/2 blood orange, cut into 4 wedges
12 green grapes, or more to taste
4 strawberries, halved
4 bite-sized pieces Brie cheese
4 slices deli turkey
8 asparagus spears
2 mini orange carrots, cut in half lengthwise
2 mini purple carrots, cut in half lengthwise
8 slices dried mango
8 chocolate covered pretzels

Directions

Divide almonds evenly among 4 cups.
Thread 4 long toothpicks with evenly divided havarti, cucumber, sweet pepper, cheddar cheese, salami, okra, and blood orange. Thread 4 long toothpicks with alternating grapes, strawberry halves, and Brie. Stand one toothpick of each type in each cup.
Wrap 2 asparagus spears in each turkey slice; stand one wrap in each cup.
Tuck 1 orange carrot half, one purple carrot half, 2 pieces of dried mango, and 2 chocolate pretzels in each cup.

Cook’s Note:

For a little extra, you can char the sweet peppers on a grill or in a hot skillet.

Chorizo Queso Potato Bombs

kitchen123 — Mon, 16 Oct 2023 04:52:00 +0000

Ingredients

2 medium potatoes (2 to 3 inch long)
2 teaspoons kosher salt
1/2 lbcooked, ground chorizo sausage
1/2 cup prepeared queso dip
1 cup shredded Monterey Jack cheese
2 large eggs
1 cup plain breadcrumbs
1 tablespoon oil

Directions

Place potatoes and salt in a medium saucepan and add water to cover by one inch. Place pot over high heat and bring to a boil. Cook until just tender, 8 to 10 minutes. Potatoes should not be soft. Drain and set aside until cool enough to handle.
Slice potatoes in half across the center and scoop out the center flesh carefully, leaving a 1/8 of an inch border of flesh. Combine sausage and queso in a medium bowl and stir until creamy.
Place about 1 teaspoon chorizo mixture in one potato half and place 1 to 2 teaspoons of shredded cheese in the corresponding potato half. Press the two halves together allowing the starch from the potato to hold together as best as possible. Coat each potato in egg, allowing excess to
drip, and lightly coat in breadcrumbs, taking care not to allow the potato
halves to separate.
Preheat an airfryer to to 400 degrees F (200 degrees C). Spray potatoes lightly with oil or cooking spray.
Air fry in batches if necessary until golden and crispy, 8 to 10 minutes. Let stand for 5 minutes before serving.

Spicy Lime Grilled Shrimp

kitchen123 — Mon, 16 Oct 2023 04:46:42 +0000

Ingredients

3 tablespoons Cajun seasoning (such as Emeril’s Essence)
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)

Directions

Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from marinade; shake off excess. Discard remaining marinade.
Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Artichoke and Sun-Dried Tomato Chicken

kitchen123 — Mon, 16 Oct 2023 04:44:21 +0000

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions

Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.