Colens Recipes

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas? 1 cup semi-sweet chocolate chips  ¼ cup butter ¼ cup canola oil ¼ teaspoon vanilla extract Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract. Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on the ice cream). NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than...

I kid you not, these chicken thighs are the BEST of the BEST and quick and easy to make. They are SUPER moist, SUPER tender and SUPER flavorful. We couldn't stop eating them and they are going straight to the TOP of my FIVE STAR recipe list. 6 boneless skinless chicken thighs  (thawed) Milk to cover 1/4 cup melted butter 1 tablespoon Coleen's seasoned salt (click here for recipe) 3/4 teaspoon coarse ground black pepper 1/2 teaspoon salt 1 cup flour 2 teaspoons paprika Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes. Meanwhile, mix the flour, seasoned salt, salt and pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe) I can't tell you if any other seasoned salt mixtures would taste as good. Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly. Preheat your oven and an EMPTY...

I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that has the texture erasers!!  Very frustrating for sure!! Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick? A QUICK 30 MINUTE BRINE 1 cup cold water 2 cups ice (I just used an ice cube tray full) 1/4 cup kosher salt 1/4 cup white sugar Mix the brine ingredients well, then add 1 pound of large raw shrimp (roughly 25 shrimp to the pound) that have had the heads, shell and back vein removed (leave the tail on if you want). Stir the shrimp GENTLY into the brine and make sure it reaches all of the shrimp evenly, then chill (shrimp in brine) in the fridge for 30 minutes. After 30 ...

SERIOUS COMFORT FOOD!! We call this lasagna (which it isn't) but it qualifies as serious comfort food and has all of the rich, familiar lasagna flavors. 1 1/2 pounds lean ground beef (browned and drained well) 4 cups of beef broth (I used canned) (1) 15 ounce can of tomato sauce (1) 12 ounce can of tomato paste 1 tablespoon dehydrated onion flakes 1 teaspoon dry oregano 2 teaspoons dry basil 1/2 teaspoon fennel seed (don't leave out) 1 teaspoons salt (leave out if you use bullion) 1 tablespoons sugar (don't leave out) 1/2 teaspoon black pepper 1/4 teaspoon cayenne (1/2 tsp if you like heat) 3/4 pound of rigatoni noodles 1/2 pound of mushrooms (thick sliced) 2 to 3 cups Colby Jack cheese shredded Brown the ground beef and drain it very well. In a large crock pot (see note below), Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for ...

If you like Nutella, you will LOVE peanutella, just think of the possibilities!! Lets see, let me count the ways: on waffles, on pound cake, on warm scones, in a sandwich, with s'mores, on waffles, as a dip for apples and oh yes...right out of the jar with a spoon!!! 2 cups shelled, skinned raw peanuts (see note) 1/2 cup un sweetened cocoa powder (best quality you can find) 1 1/4 cups powdered sugar 1/4 teaspoon salt  2 to 3 tablespoons peanut oil Spread the nuts on a cookie sheet and roast in a 400F oven for 10 minutes (stirring half way through for even roasting).  NOTE: I couldn't find raw peanuts, so I used dry roasted UNSALTED peanuts and roasted them for only 5 minutes in the oven (to bring out more flavor). Put the nuts in a food processor and process for five minutes. At first they will get mushy or pasty, but keep processing and the nuts will start to liquefy. Scrape down the sides of the food processor every once in a while. Once the nuts begin to liquefy, add ...

We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese?) It is one of those recipes that tastes even better on day two). 4 pound boneless pork loin roast 2 tablespoons vegetable oil 7 ounce can of roasted green chiles (I use Ortega) 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dry red pepper flakes (optional) 1 teaspoon onion powder 1/2 teaspoon garlic powder (not salt) 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon brown sugar 1 Reynolds roasting bag + 1 tablespoon flour Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan and set aside. Mix all of the dry ingredients and rub it all over the surface of the pork roast. Brown the roast in ...