Archive for the ‘Main Courses’ Category

Tasteful Tuesday: Five Spring Recipe Recommendations

Tuesday, March 19th, 2019

It’s officially the last day of winter, so for this week’s recipe blog post we’ve compiled five various recipes that are perfect for the springtime. Let us know if you try any of them out, and share your favorite spring recipe(s) in a comment below!

The Garden Hare 3-Tier ServerNo Bake Mini Cheesecake Trifles

We recommend using pastel food coloring to add even more spring freshness to this simple dessert.

Carrot Cake with Cream Cheese Frosting

A must for Easter, this timeless dessert recipe is one you’ll want to hang on to throughout the year.

Greek Vinaigrette

A homemade dressing for salads or as a marinade.

Tea Party Snacks

Cookies and cucumber sandwiches, anyone?

Spring Vegetable Pizza

The fresher the ingredients the better.

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Tasteful Tuesday: Recipes for Saint Patrick’s Day

Tuesday, March 12th, 2019

Saint Patrick’s Day is right around the corner, so today we’re featuring four recipes for celebrating with friends and family.

Irish Lace Shortbread PanIrish Stew

Lamb, carrots, parsnips and potatoes.

Potato Leek Casserole

Potatoes and leeks, of course.

Irish Soda Bread

Add your own ingredients to this classic recipe.

Corned Beef and Cabbage

In case you don’t already have a favorite recipe of your own.

Shamrock Shortbread

Using a special shortbread pan.

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Tasteful Tuesday: Slow Cooker Chicken Enchilada Stew

Tuesday, February 26th, 2019

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

  • 1 (10 ounce) can
    red enchilada sauce
  • 1 (14.5 ounce) can
    petite diced tomatoes
  • 1 (15 ounce) can kidney
    beans, drained and rinsedIrish Blessing Soup Bowl | Sturbridge Yankee Workshop
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken
    broth or stock
  • 1 tablespoon lime juice
  • 2 tablespoons
    chili powder
  • 1/2 teaspoon
    cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • Parsley or cilantro
    for garnish

Directions:

  1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
  2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
  3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
  4. Garnish as desired and serve hot.

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