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Address:

19478 Springfield Rd
Groveland, IL 61535

Phone:

1-877-263-6114

Fax/Other:

309-387-2691

Recipe Corner

 

Mexican Chicken Stew

Ingredients:

  • 1 medium onion, roughly chopped
  • 4 tablespoons olive oil
  • 4 large cloves garlic, roughly chopped
  • 2 jalapenos, seeded and sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 (28-ounce) can chopped tomatoes
  • 3 cups shredded cooked chicken
  • Few dashes Worcestershire sauce
  • 3 to 4 cups chicken stock
  • 1 lime
  • 1 cup cooked white rice
  • Kosher salt
  • Sour cream, for garnish
  • Fresh cilantro leaves, for garnish

Directions

Heat oil in a saucepan over medium heat. Add onion and sauté for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

Ladle into bowls and garnish with sour cream and cilantro.

 

 




Irish Cream Chocolate Cheesecake

Ingredients

  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup Irish cream liqueur
  • Add all ingredients to list

Directions

  • Prep- 20 m
  • Cook -1 h 20 m
  • Ready In - 9 h 20 m
  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.



SLOW COOKER PASTA FAGIOLI

Ingredients

  • 1 pound lean ground beef, browned and grease drained
  • 1 (15 ounce) can Kidney Beans, drained and rinsed
  • 1 (15 ounce) can Cannelloni Beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) bag of frozen bell pepper, onion and celery
  • 1 (24 ounce) jar marinara sauce
  • 1 (32 ounce) carton of chicken or vegetable stock
  • 1 cup uncooked gluten free elbow noodles

Instructions

  1. Add the drained and rinsed beans to your crock pot with the undrained can of tomatoes.
  2. Add browned ground beef, frozen veggies, pasta sauce, and chicken stock to the slow cooker. Stir well and let simmer on low for 6-8 hours.
  3. Before serving add the uncooked noodles and stir well. Let the noodles cook for 15 minutes in the soup or until tender.
  4. Serve immediately.



King Crab Appetizers

  • 2 (12 ounce) packages refrigerated biscuit dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika
  • Add all ingredients to list
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
  • Divide rolls in half and press into the prepared tartlet pans. Set aside.
  • In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
  • Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.


Candied Almonds

Ingredients

  • 1/2 cup water
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 cups whole almonds
  • Add all ingredients to list

Directions

  • Prep 5 m
  • Cook 15 m
  • Ready In 35 m
  1. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil;
  2. add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds.
  3.  Pour the almonds onto a baking sheet lined with waxed paper.
  4. Separate almonds using forks.
  5.  Allow to cool about 15 minutes.



Spaghetti Squash Pepperoni Pizza Boats

INGREDIENTS

  • 2 whole spaghetti squash
  • kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 c. chopped pepperoni
  • 2 c. marinara
  • 2 c. shredded mozzarella
  • 1/4 c. chopped parsley

DIRECTIONS

  1. Preheat oven to 400º. Place spaghetti squash on a plate and microwave 5 minutes. Halve each lengthwise and remove any seeds (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
  2. Bake, cut-side down, for 30 minutes. Remove from oven and heat broiler.
  3. Meanwhile, in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate.
  4. Loosen spaghetti strands using a fork. Add 1/2 cup marinara, 1/4 cup mozzarella, and 1/4 cup crispy pepperoni to each baked squash half. Mix filling with a fork and top with 1/4 cup more mozzarella and parsley. Return to baking sheet.
  5. Broil until cheese is melted and golden, 4 to 5 minutes. Serve immediately.

Total Time: 0.55

Prep: 0:15

Level: Easy

Serves: 4



  • Makes: 4 servings
  • Hands On 15 mins
  • Total Time 55 mins

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

Ingredients

4 slices bacon, chopped
 
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
 
2 medium tart red apples, cored and cut into wedges
 
1 12 - ounce bottle hard cider
 
2 tablespoons chopped fresh thyme
 
2 tablespoons whole grain mustard
 
1 teaspoon kosher salt
 
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
 

Directions

  1. In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
  3. To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

 

Nutrition facts

Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59


Mexican Sweet Corn

·         YIELD: Serves 4

·         ACTIVE TIME:30 minutes

·         TOTAL TIME:30 minutes

·       Ingredients:

·         1/4 cup (60ml) mayonnaise

·         1/4 cup (60ml) sour cream or Mexican crema

·         1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving

·         1/2 teaspoon ancho or guajillo chili powder, plus more for serving

·         1 medium clove garlic, finely minced (about 1 teaspoon)

·         1/4 cup finely chopped cilantro leaves and tender stems

·         4 ears shucked corn

·         1 lime, cut into wedges

Directions

Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until mixed well and set aside.

When grill is hot, place corn directly on hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

 


Confetti Zucchini Salad

What You'll Need:

3 medium-sized zucchini, thinly sliced
2 ribs celery, finely chopped
1 medium-sized red bell pepper, finely chopped
1 medium-sized yellow bell pepper, coarsely chopped
2 tablespoons chopped fresh parsley
1/2 cup Italian dressing
1 tablespoon sugar  Coupons

What To Do:

In a large bowl, combine zucchini, celery, bell peppers, and parsley; mix well. 
 
In a small bowl, combine dressing and sugar; mix well. Pour over vegetable mixture and toss to coat evenly. 
 
Serve, or cover and chill until ready to serve.