Tuesday, January 03, 2017

White Chocolate Cherry Oatmeal Cookies

1/2 c Crisco
1/2 c butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 cups flour, split
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups old fashioned oatmeal
6 oz white chocolate, chopped into chunks
3/4 cup chopped dried red tart cherries (a little more than half a 6 oz bag)
sliced almonds for garnish
fleur de sel for garnish

Cream fats and sugar, then add eggs one at a time, followed by vanilla.  Reserve 2 Tbsp of flour and sift the rest with powder, soda, and salt.  Add dry ingredients to batter and mix just until combined.  Add oatmeal and mix just until combined.  Toss white chocolate chunks and chopped cherries in a small bowl with 2 Tbsp of flour until coated, then stir in flour, white chocolate, and cherries.  Scoop in 1 1/2 Tbsp balls, flatten a bit with damp fingertips and top with 5-6 sliced almonds and a few flakes of fleur de sel.  Bake at 350 for 8-10 minutes.




Mexican Chicken Pressure Cooker Casserole

2 1/2 cups prepared white, brown or green chile rice.
1 can black beans, rinsed and drained
2 lbs of pressure cooker chili lime chicken, cooked with 1 4-oz can diced mild green chiles then shredded or chopped
1 cup of shredded cheese
toppings like:  diced avocado, lime squeeze, cilantro, sour cream, black olives or thick tortilla chips

In a casserole dish combine rice, beans, chicken and juices.  Top with shredded cheese and bake at 425 until cheese is melted, 5 minutes (You may need to bake longer if casserole is made-ahead and ingredients need to get hot  If so, cover with foil to prevent cheese from browning).


Green chile rice


1 Tbsp canola oil or rendered bacon fat
2 Tbsp finely diced white onion
1 cup long grain white rice
1 tsp ground cumin
1 1/2 tsp chili powder
1 clove garlic, finely minced
1 1/2 cups chicken stock, heated to steaming
1/2 cup green salsa (I like Herdez salsa verde)
1/2 tsp salt, optional depending on saltiness of chicken stock
cilantro, washed and minced, for garnish
squeeze of lime, for garnish

Heat oil on med-high heat until shimmering.  Add onion and saute until translucent and soft.  Add rice and saute until rice turn white, stirring constantly to avoid sticking.  Add garlic and spices and saute briefly (until fragrant).  Pour in hot stock, salsa, and salt (if needed) and deglaze pan a bit.  Bring to a rolling boil, cover and reduce heat to low for 20-25 minutes. 

Monday, January 25, 2016

Creamy Tuscan Pasta

1 lb mild or hot Italian sausage
1 small onion, small-dice
2 tsp minced garlic
1/2 tsp crushed red pepper
1 tsp dried basil
2 Tbsp flour
12 oz chicken stock
14 oz can petite diced tomatoes, drained
10 oz bag baby spinach
1 cup heavy whipping cream, half-and-half, whole milk, or any combination thereof
1 lb dried penne or ziti
2 Tbsp grated parmigiano-reggiano

Bring 4 qts salted water to boil and cook pasta according to pasta directions.  Meanwhile, remove casings from sausage and brown meat in a dutch oven or saucepan over med-hi heat.  After a couple of minutes when there is some rendered fat, add onion, and then when it's browned add spices.  Add flour and saute for 2 minutes.  Add chicken stock and scrape up browned bits from bottom of pan.  Simmer until thick and bubbly.  Add tomatoes (I did not use whole can) and baby spinach, and cook until spinach is wilted.  Just before serving, add whipping cream, hot cooked pasta, and Parmesan.

Thursday, October 01, 2015

Banana Pudding

1 8 oz pkg cream cheese, room temperature
1 14 oz can of sweetened condensed milk
2 cups of whole milk, cold
2 tsp of vanilla extract
1 5.1 oz box vanilla instant pudding
2 cups of heavy whipping cream
10 oz vanilla wafers
5 ripe bananas, peeled and sliced

Using an electric mixer, beat cream cheese and sweetened condensed milk until smooth.  Add whole milk and vanilla, and mix until thoroughly combined, scraping frequently.   Add in instant pudding mix and beat until dissolved and uniformly combined.  Cover pudding mixture with plastic wrap and refrigerate for 20 minutes or until thick.

In a chilled mixing bowl with chilled beaters, beat whipping cream until soft peaks form.   Fold 2/3 of the whipped cream mixture into the chilled pudding, lightening it.  In 9x13 pan, place a single layer of cookies, followed by half of the banana slices, then half of the pudding mixture.  Repeat.  Top with remaining whipped cream and garnish with extra crushed vanilla wafers.

Refrigerate until ready to serve.

Monday, April 27, 2015

Chicken for Taco Salad

4 lbs bone-in chicken breasts, skin removed
1 6-oz can diced green chilies
8 oz low-sodium chicken broth
1/2 c Italian salad dressing 
3 cloves minced garlic 
1 1/2 tsp cumin
2 tsp chili powder 


Cook in crock pot on low 4-6 hours, until fork-tender.  Shred chicken with two forks, and discard bones.

Tuesday, August 05, 2014

Chocolate Fudge Frosting

1 stick butter
1/2 c heavy whipping cream
1/2 c sugar
3 oz espresso chocolate chunks
4 oz unsweetened chocolate
2 1/2 c powdered sugar
pinch of cinnamon
1 tsp vanilla

Melt butter, sugar, and cream in saucepan over medium heat until sugar is dissolved.  Pour over chocolate pieces and stir briskly until chocolate is melted.  Add powdered sugar and vanilla and whisk until smooth.  Refrigerate until cool and then whip to desired consistency.

Monday, November 11, 2013

Cornbread

1 c stone ground corn meal
1 c flour (I use 1/2 whole wheat, 1/2 white or you can use corn flour for gluten free)
1 tsp salt
1/8 tsp cayenne pepper
1 tsp baking powder
1/4 cup sugar
2 eggs
1/2 c butter, melted
1 cup buttermilk

Preheat oven to 375. Whisk dry ingredients together in a bowl, set aside. In a separate bowl, whisk wet ingredients together. Make a well in the dry ingredients, pour in wet ingredients and whisk together just until blended. Pour batter into a greased 8 inch square pan and bake for 30-35 minutes or until it tests done. This recipe lends itself well to substitutions, I've subbed oil for butter, milk for buttermilk, honey for sugar, etc. I usually add a big handful of frozen corn at the end and sometimes a can of diced green chilies.

Thursday, October 24, 2013

gumbo for candace

day before make chicken stock.  i use this recipe, omitting the dill and the parsnips.  instead of simmering the chickens for four hours though I take the chickens out and pick the meat off after 45 minutes or so (less if the chicken is cut up first).  then put the bones back in the water to simmer for 3-5 hours.  i use the meat for gumbo or chicken salad or whatever.


1 1/4 c flour
1 1/4 c vegetable oil
whisked together and baked in dutch oven at 350 for 2 1/2 hours, whisking every 45 minutes or so.  color should be like milk chocolate.
once the roux is the color you want, transfer it to the stove and turn the heat on medium, whisking constantly.  have your trinity already chopped and close by so you can add it immediately so your roux doesn't burn:  
1 green bell pepper, small dice
2 stalks celery, small dice
1 med white onion, small dice
stir that constantly for 10 minutes or so until the trinity is brown and soft.  then add:

5 cloves garlic, minced
1 tsp dried thyme leaves
1 1/2 tsp Tony Chachere
1 tsp salt, or to taste
1/2 tsp black pepper
2 bay leaves
whisking constantly for 3-4 minutes.  

then add 
3 qts hot chicken stock, adding in a slow stream whisking constantly. add 2 cups of chopped frozen okra and bring to a boil, then reduce heat and simmer for an hour, removing fat and foam that rises to the top.  then add 
meat from one small roasting chicken, chopped
2 lbs shrimp, peeled and deveined
1 lb sausage, cut on the bias in 1 inch slices and browned,

simmer for 60 seconds or until shrimp are cooked.

gumbo is better the second day.