Delicio Recipe List

My sister Emily introduced me to this recipe recently, and I think it's a great addition to our regular meal rotation. It's a meatless dish that is hearty, healthy (depending on what extra filling ingredients you use), and delicious. I also like that it is a little out of the ordinary. This recipe has been lightly adapted from the one on this blog . 1/2 cup dry rice (I used basmati rice because it's what I had but the original recipe called for brown rice) 2 medium sweet potatoes, chopped into 1 inch cubes 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon smoked paprika (I omitted the regular paprika and just used about a half teaspoon of smoked paprika) 1/4 teaspoon cumin Sea salt and pepper to taste 1 medium onion, diced 1 tablespoon olive oil 2 garlic cloves, minced 2 cans black beans, rinsed and drained 6-8 large flour tortillas 1 medium head of romaine lettuce, thinly sliced 2-3 medium Roma tomatoes...

Many of you may have tried Hawaiian Haystacks, but here's a Mexican version. I tried this dish for the first time yesterday, and I can tell already that it's going to be a favorite that I will make again and again. This recipe would be great for a family or even a large group. I think it would appeal to both adults and children. And like many recipes on this blog, it's very easy to make. You can find the original recipe here . Give it a try! 1 pound ground beef or ground turkey 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika or smoked paprika 1 tablespoon chili powder 1 1/2 teaspoons cumin 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 cup all-purpose flour 2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe) 8-ounce can tomato sauce 15-ounce can black beans, rinsed and drained 1 cup frozen corn kernels (no need to thaw) Lime wedges, for serving (optional) Hot, cooked rice or quinoa for se...

I've had this recipe on one of my Pinterest boards for a long time, but never got around to trying it until my niece Cate made this for one of our family reunion activities. I was impressed by how good it was. I like the recipe because it is quick, because you can make the salsa year round since it uses canned tomatoes, and because it tastes quite fresh. You can find the original recipe  here . 1- 14 oz can diced tomatoes 1- 10 oz can original Ro-tel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends the degree of spiciness you prefer; I actually omitted this) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of one lime Put all the ingredients in the base of a food processor or good blender (I used a stick blender) and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and ad...

I created this recipe after being inspired by several variations that I've had in the past. Here's my 'Alaska Spin' on this delightful appetizer -------- You are able to make it to your exact spiciness level versus my medium version ~ simply substitute milder salsa for a lighter dip or hotter salsa for a dip with more zest... Yields: 6 to 8 servings Prep: 15 Mins. Bake 23-25 Mins. INGREDIENTS Dip: 1 lb extra-lean moose burger 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1 pkg. dry cheesy taco seasoning mix 2 cups medium salsa (from Costco) 1 cup Mexican-blend shredded cheese 1 cup shredded medium cheddar cheese 1 (4 oz. pkg.) cream cheese, cubed at room temperature --2 green onions (both white and green parts), sliced Atop dip/mini-biscuits: 1 pkg. Grand Biscuits, quartered and formed into balls 1 tablespoon melted butter 1/2 teaspoon granulated garlic 1 teaspoon dry cilantro Paprika METHOD: Preheat oven to 350 degrees, while placing rack on lower 2/3...

Nothing says 'comfort' more than this fun and delightful tasting soup on a blustery winter day that's guaranteed to bring a smile to your face! Servings: (6 to 8) Prep: 10 Mins. Cook 25 Mins. INGREDIENTS: 2 slices bacon, cut cross-wise into 1/4" strips 1/4 yellow onion, diced 1/4 red bell pepper, diced 1 fresh jalapeno, seeds and ribs removed, finely diced 1 (14.5 oz can) chili beans, undrained 1 (14.5 oz can) Mexican-style diced tomatoes, undrained 3 tablespoons taco seasoning 3 tablespoons medium Picante sauce (jarred salsa) 1 teaspoon red wine vinegar 2 tablespoons ketchup 1-1/2 to 2 cups water (depending upon your desired consistency) 1 pound left over venison roast, finely diced Garnish: Tortilla Strips (our's are from Costco) Shredded medium cheddar cheese Roma tomatoes, diced Sour Cream METHOD: In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; saut� for 5 minutes. Add remaining ingredients,...

Melt in your mouth cookies that are superbly airy and tender� Yields: 32 cookies Prep: 10 Mins. Bake: 12 Mins. Melt in your mouth cookies that are superbly airy and tender� INGREDIENTS 2 sticks unsalted butter, at room temperature 2-1/2 cups confectioners� sugar, divided 1 teaspoon bourbon-vanilla extract (or regular vanilla extract ) 2 cups all-purpose flour, sifted Pinch of fine-grain sea salt 2 cups pecans, very finely chopped METHOD Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners. With an electric or stand mixer, beat butter, 1/2 cup confectioners� sugar, and bourbon-vanilla extract , until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl. Roll dough into 1" balls. Place on ungreased, lined baking sheets. Bake 12 minutes, until lightly golden. While hot, roll in remaining 1-1/...

An ideal lasagna entree you�re able to  prepare ahead of time and make as mild or spicy to your heart�s content,  including alternatively substituting chicken  for precooked pork, beef, moose, venison, caribou, elk and so on... Servings: (12) Prep: 15 Mins. Cook Time: 1 Hr. INGREDIENTS Lasagna: 1 (16 oz. can) refried beans 1 (1.25 oz. pkg.) taco seasoning 18 (6�) corn tortillas 3 chicken thighs, cooked and roughly shredded * 1 (15 oz. can) black beans, rinsed and drained 2 cups prepared salsa 1 (4 oz. can) fire roasted mild diced green chilies, drained 1 cup sour cream 1 red bell pepper, finely chopped 1 (2.25 oz. can) sliced olives, drained 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese Garnish: --Shredded romaine lettuce --Diced fresh tomatoes --Sliced pickled jalapenos METHOD Preheat oven to 350 degrees. Spray a 13�x9� baking dish, and set aside. Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occa...

An incredibly hearty and healthy chili  you're able to prepare in one pot  that's ready to serve in an hour... Servings (8 to 10) Prep: 15 Mins. Cook: 45 Mins. INGREDIENTS Grateful to use fresh lime juice from my newly picked Bearrs Limes harvested off of my indoor dwarf citrus tree... 2 (14.5 oz. cans) Mexican diced tomatoes, undrained 1 (15 oz. can) black beans, undrained 2 cups low-sodium beef broth  2 tablespoons chili powder   1 tablespoon ground cumin 2 teaspoons smoked paprika 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon freshly ground pepper 1 tablespoon honey 1 tablespoon freshly squeezed lime juice 4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1� pieces 1 medium red onion, chopped 2 garlic cloves, minced 2 cups cured, smoked ham, roughly chopped into 1� pieces --Prepared recipe: Sandra�s Mexican-Style Premium Cornbread METHOD Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then ...

My cousin Debbie invited my dad and me up to Salt Lake City yesterday for dinner. In addition to enjoying some wonderful family time, we had a delectable meal of chicken enchiladas, Mexican rice, refried beans, chips and salsa, and coconut cake. Though all the food was delicious, I thought the salsa was particularly good and unusual in that it had a slightly sweet taste to it. So I asked Debbie for the recipe. It doesn't require any fresh ingredients other than fresh cilantro, so it could be made any time of year. 2 cans diced tomatoes 3 tablespoons dried minced onion 1 tablespoon dried minced garlic 2 mounded tablespoons brown sugar 1/2 teaspoon salt 1/8 cup lime juice, fresh or reconstituted Combine ingredients in blender and pulse until the salsa reaches the desired consistency. Allow to sit for at least 10 minutes. Just before serving, add 1 bunch finely chopped fresh cilantro. Serve with Tostitos Hint of Lime Tortilla Chips.

Pinterest is turning out to be a great source for new recipes, and that's where I found this one. Yummy White Chicken Enchiladas! And I used a store-bought rotisserie chicken to make this even easier. The recipe comes from Joyful Mama's Kitchen . 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterrey Jack cheese 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies 1. Preheat oven to 350 degrees. Grease a 9 x 13 pan. 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a saucepan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Cook over medium heat until thick and bubbly. 4. Stir in sour cream and green chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

This enchilada recipe comes from my friend Lyndsee. She brought this dish to our office Christmas party this year, to rave reviews, I might add. 1 4-ounce can green chilies 2 packages cream cheese 1.5 pounds chicken, cooked and diced (I used at least 2 pounds or more) 2 small cans green enchilada sauce 6 to 8 flour tortillas (however many you need to use up the filling) Mild cheddar cheese, grated Cook the cream cheese, chicken, and green chilies over medium-low heat until the cream cheese is melted and the mixture is well combined. Spread about 1/3 of the sauce evenly in the bottom of an 9 x 13-inch baking dish. Roll up however much filling you want inside each tortilla and place in pan. Pour the rest of the sauce over the enchiladas. Top with cheese. Bake at 350 degrees until the cheese is melted. Then turn the oven on to broil for a few minutes to get the cheese all bubbly.