KK Profile - Allrecipes.com (180790801)

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Member Since: Sep. 2013
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Recipe Reviews 5 reviews
Green Chile Spinach Quiche
I made this recipe for a work potluck in a 9x13 pan with fresh spinach and all Ricotta cheese (no cottage cheese). I baked it two nights ahead and kept it refrigerated until the morning-of, and warmed it at 200 degrees the morning-of. Turned out great, better than I expected! I only got one small piece and the rest was gobbled up. I even FORGOT to put in the package of cheddar until 15 minutes in to bake-time. I just stirred it in, and it was fine. Very forgiving recipe.

0 users found this review helpful
Reviewed On: Apr. 17, 2015
Slow-Cooker Chicken Tortilla Soup
I have made this recipe both by the book (mostly) and by substituting the enchilada sauce with dried peppers, per one reviewers recommendation - both ways were delicious, but using dried peppers gave the soup a deeper, more complex flavor. For the soup, I used two negro chiles (also known as pasillas or dried poblanos), and one chipotle, tops and seeds removed, then soaked in hot water and pureed (I learned how to make enchilada sauce from this recipe http://www.homesicktexan.com/2011/04/beef-enchilada-recipe-chili-gravy.html) Both times I added more cumin, one can of rinsed black beans, and I gradually added water, so that I could adjust as needed. You can do this recipe on the stove top if short on time, it's fine. Smoked sea salt made this recipe amazing, if using low-sodium ingredients. I always cook the chicken in the soup then shred it. A little fresh lime juice is a great addition, also.

0 users found this review helpful
Reviewed On: Apr. 24, 2014
Laura's Quick Slow Cooker Turkey Chili
I loved this, but like others, I omitted the tomato soup. Instead I used 1 can no-sodium diced tomatoes, 1 can Rotel tomatoes w/ chiles and added 3/4 can of water. Only used 2 cans of beans (pinto & black) - the perfect bean-to-meat ratio unless you really like a lot of beans. I also only added 1 TBSP plus 1/4 tsp chili powder and omitted the pepper flakes. I seasoned with cayenne pepper and sea salt to taste after cooking (am a bit of a spice wimp). Used one small onion and browned with the meat and fresh garlic. Been eating this for the last few days, and I love every bite!! Probably the best chili I have ever had (so glad I left out the kidney beans since I don't care a lot for them!)

1 user found this review helpful
Reviewed On: Dec. 30, 2013

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