Bethany's Recipe Box

​ Elotes (Mexican Street Corn) Ingredients  1/2   cup  ( 110   g ) finely crumbled  Cotija  or  feta   cheese , plus more for serving 1/4   cup  ( 60   ml )  mayonnaise 1/4   cup  ( 60   ml )  sour cream  or  Mexican crema 1/4   cup   finely chopped cilantro  leaves and tender stems 1/2   teaspoon   ancho  or  guajillo   chile powder , plus more for serving 1   medium clove   garlic , finely minced (about  1   teaspoon ) 4   ears   shucked corn  (see note) 1   lime , cut into wedges Light 1 chimney full of charcoal.  When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.  Clean and  oil  grilling grate. Whi...

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Ingredients for 4 servings 2 boneless, skinless chicken breasts salt, to taste pepper, to taste 1 cup flour 1 ½ tablespoons butter 1 tablespoon olive oil 1 ¼ cups chicken stock 1 cup heavy cream 1 teaspoon salt 1 teaspoon pepper 1 lemon, juiced 1 lemon, sliced fresh parsley, for garnish Preparation 1 On a cutting board, cut the chicken breasts in half, widthwise. 2 Lay chicken flat and season both sides with salt and pepper. 3 Gently coat the chicken pieces in the flour, shaking off any excess. 4 Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan. 5 Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown. 6 Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through. 7 Remove the chicken from the skillet and set aside. 8 Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. 9 Add the rest of the stock and the...

Susan used to make a version of this called German Chicken. The dumplings were hand rolled and thicker. Yummy! This recipe is similar and is VERY good! It’s more salty and less sweet than the German chicken.  Hungarian Chicken Paprikash (Chicken and Dumplings) Submitted by Deb Crane (Just A Pinch Member) This is my grandmother's version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! My grandmother was the best cook ever. She would have this hearty dish ready and we could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food. Prep Time: 10 Min Cook Time: 1 Hr Serves: 8 serving(s) Rate this recipe & Share your photos! Ingredients 3 Tbsp vegetable oil 1 vidalia onion, chopped 1 whole cut up chicken (skin intact) 2 Tbsp sweet paprika 3 chicken bullion cubes (or more to taste; 1 per cup of water added) ADD LATER TO BROTH: 1 pt sour cream 1/2 pt water 4 Tbsp flour (or more to thicken if...