Kayleigh Seo Recipes

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So Simple Mexican RiceIngredients:- 1 tablespoon butter- 1 tablespoon vegetable oil- 1 tablespoon tomato bouillon- 1 cup...
06/14/2026

So Simple Mexican Rice

Ingredients:
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon tomato bouillon
- 1 cup rice (long grain)
- 2 cups water
- 1 tablespoon chopped parsley (optional)

Steps:
1) Heat the oil and butter in a pan on medium heat.
2) Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
3) Add water and tomato bouillon.
4) Stir to combine throughly.
5) Allow to come to a boil.
6) Reduce heat to low and cover. NO PEEKING!
7) Simmer for 15-20 minutes or until all water is absorbed.
8) Allow rice to rest for 5 minutes after cooking.
9) Fluff with a fork and serve!
10) Garnish with parsley if desired.

Breaded Turkey BurgersIngredients:- 1 lb ground turkey- 1 cup flour- 1/4 cup butter (melted)- 1 cup breadcrumbs- to tast...
06/13/2026

Breaded Turkey Burgers

Ingredients:
- 1 lb ground turkey
- 1 cup flour
- 1/4 cup butter (melted)
- 1 cup breadcrumbs
- to taste pepper
- as needed vegetable oil

Steps:
1) Separate ground turkey into 6 equal parts and form into patties.
2) Put flour, melted butter, and bread crumbs into separate bowls. Mix pepper into bread crumbs. (If you don't have bread crumbs, what I typically will do is microwave the moisture out of bread slices, then crush them in a ziplock bag. 4 to 5 slices will suffice.).
3) Pour vegetable oil into a large fry pan, enough to coat the pan. Heat, on stove, to medium heat.
4) Coat each patty in flour, butter, and bread crumb mix, in that order.
5) Once heated, add the patties into the fry pan and fry for approximately 15 minutes, turning occasionally.
6) *Optional* For added spice, you can sprinkle the patties with cayenne pepper as you begin to fry them.

Mango And Port ChutneyIngredients:- 4 medium mangoes, peeled and coarsely chopped (1.7kg)- 3/4 cup port wine- 2 large wh...
06/12/2026

Mango And Port Chutney

Ingredients:
- 4 medium mangoes, peeled and coarsely chopped (1.7kg)
- 3/4 cup port wine
- 2 large white onions, chopped finely (400g)
- 1 cup coarsely chopped raisins (170g)
- 2 teaspoons grated fresh ginger
- 2 fresh Thai red chili peppers, chopped finely
- 2 cups sugar (440g)
- 3 cups malt vinegar
- 2 teaspoons yellow mustard seeds

Steps:
1) Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
2) Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
3) Spoon hot chutney into hot sterilised hars; seal while hot.
4) Storage- In cool, dark place for about 6 months, refrigerate after opening.

Worry Free Ice CreamIngredients:- 2 cups evaporated fat-free milk- ½ cup white sugar- 1 tablespoon vanilla extractSteps:...
06/11/2026

Worry Free Ice Cream

Ingredients:
- 2 cups evaporated fat-free milk
- ½ cup white sugar
- 1 tablespoon vanilla extract

Steps:
1) Combine evaporated milk, sugar and vanilla. Freeze in an ice cream maker according to manufacturer's instructions.

Vegetarian Polish Cabbage RollsIngredients:- 1 large cabbage- 2 cups brown rice, cooked- 1 lb veggie crumbles- 1/2 cup o...
06/10/2026

Vegetarian Polish Cabbage Rolls

Ingredients:
- 1 large cabbage
- 2 cups brown rice, cooked
- 1 lb veggie crumbles
- 1/2 cup onion, minced
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 tablespoon sweet paprika
- 1 tablespoon parsley, chopped
- 1 teaspoon black pepper
- 2 eggs
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- 1 (12 ounce) can diced tomatoes
- 1 (12 ounce) can tomato soup

Steps:
1) Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
2) Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
3) When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
4) Preheat oven to 375°F.
5) Divide filling mixture into six equal parts.
6) Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
7) Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
8) Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

Three Bean Salad Ala Martha StewartIngredients:- 1/4 cup cider vinegar- 1/3 cup olive oil- coarse salt and pepper, to ta...
06/09/2026

Three Bean Salad Ala Martha Stewart

Ingredients:
- 1/4 cup cider vinegar
- 1/3 cup olive oil
- coarse salt and pepper, to taste
- 1 (10 ounce) package frozen lima beans
- 1 (9 ounce) package frozen cut green beans
- 1 (15 ounce) can red kidney beans, drained and rinsed

Steps:
1) Cook lima and green beans until al dente, (dont know how else to say it! HA).
2) In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
3) Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
4) The longer you let marinate, the better!

Lemony Cabbage-avocado SlawIngredients:- 6 cups finely shredded white and red cabbage- 1 ripe avocado, diced- 1 small re...
06/08/2026

Lemony Cabbage-avocado Slaw

Ingredients:
- 6 cups finely shredded white and red cabbage
- 1 ripe avocado, diced
- 1 small red bell pepper, chopped
- ¼ cup shelled h**p seeds
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped red onion
- ¼ teaspoon fine sea salt

Steps:
1) Combine cabbage, avocado, red bell pepper, h**p seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Easy Chicken And Dumplings With VegetablesIngredients:- 8 cups water- 2 cups chopped baby carrots- 1 large onion, choppe...
06/07/2026

Easy Chicken And Dumplings With Vegetables

Ingredients:
- 8 cups water
- 2 cups chopped baby carrots
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves, chopped
- 1 (10 ounce) can refrigerated biscuit dough, separated and chopped

Steps:
1) Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
2) Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Skinny Raspberry Swirl Cheesecake BarsIngredients:- 3/4 cup graham cracker crumbs (5-6 full sheets)- 2 tablespoons butte...
06/06/2026

Skinny Raspberry Swirl Cheesecake Bars

Ingredients:
- 3/4 cup graham cracker crumbs (5-6 full sheets)
- 2 tablespoons butter, melted
- 8 ounces light cream cheese, softened (do not use fat free)
- 3/4 cup greek light yogurt, vanilla
- 2 large egg whites
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 cup sugar free raspberry jam (or any SF flavor jam)

Steps:
1) Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.

Make the crust:
1) Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.

Make the Filling:
1) In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
2) Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
3) Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
4) Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.

Make ahead tip:
1) Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.

NOTE:
1) If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).

Fruit Salad With Sweet Orange CreamIngredients:- 1/2 cup sour cream- 1/4 cup frozen orange juice concentrate, thawed- 2 ...
06/05/2026

Fruit Salad With Sweet Orange Cream

Ingredients:
- 1/2 cup sour cream
- 1/4 cup frozen orange juice concentrate, thawed
- 2 teaspoons honey
- 1 cup strawberry, halves
- 1 cup red apple, slices
- 1 cup green seedless grape
- 1 (11 ounce) can mandarin orange segments, well drained
- mixed salad green

Steps:
1) Add sour cream, orange juice and honey to a small bowl and whisk to combine.
2) Place salad greens on a small platter or in a shallow serving bowl.
3) Layer with fruit and top with dressing.

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