White Chicken Chili redux

1 Tbsp olive oil
2 lbs boneless skinless chicken breasts or thighs
1 tsp chili powder
1 tsp oregano
2 tsp cumin
1/4-1/2 tsp cayenne powder
pinch of ground cloves
1 large white onion, small dice
1 jalapeno, minced finely
4 cloves garlic, minced finely
1 7-oz jar of green chiles, diced
1 qt chicken stock
2 cans of white northern beans, drained and rinsed
salt and pepper to taste (I used 1/2 tsp salt)
2 Tbsp of heavy whipping cream
Toppings:  shredded monterey jack cheese, sour cream, cilantro, diced avocado

In large dutch oven, heat oil until shimmering.  Coat chicken with spice mixture and sear on med-hi on either side 3-4 minutes on each side.  Remove chicken and set aside.  Add onion and jalapeno and saute until soft.  Add garlic and saute just until fragrant, 30-60 seconds.  Add green chiles and chicken stock and deglaze, scraping the bits from the bottom of the pot.  Return chicken and any accumulated juices to pot and simmer until chicken is cooked through.  Remove chicken and rest for 5 minutes.  Slice or shred chicken and return to pot.  Add beans, s&p, and cream.  Simmer uncovered until a bit thickened, 15-20 minutes. 

Halloween Chex Mix

8 oz white chocolate chips 4 cups Corn Chex cereal 2 cups bite-size pretzel twists (I used pretzel balls) 1 cup candy corn M&Ms 1 cup candy corn 1/4 cup orange and black sprinkles In large microwavable bowl, microwave white chocolate chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Gently stir in cereal, pretzels, candy corn and M&Ms until evenly coated. Toss the sprinkles over the mixture. Spread on waxed paper until chocolate is set, about 30 minutes. Break into chunks.  www.plainchicken.com

Italian Sausage Soup

splash of olive oil
1 lb of Italian sausage (mild or hot)
1 onion, diced
2 ribs celery, diced
1 c peeled and diced carrots
3 white or gold potatoes, peeled and diced
2 cloves garlic, minced
1 Tbsp flour
1 qt chicken stock, hot
1/2 tsp dried thyme leaves
1 bay leaf
pinch of cracked red pepper
8 oz of tomato sauce
optional: fresh baby spinach
toppings: grated parmigiano reggiano, fresh basil topping, fresh cracked pepper

In a dutch oven heat oil until shimmery. Add sausage, onion, and celery and cook over medium high heat until meat is crusty and cooked through. Add carrots and potatoes and cook for 2-3 minutes, and then add garlic. Cook 30 seconds or so until fragrant. Pour off all but one Tbsp of fat, and add flour. Whisk 2 minutes until the veggies and meat are well coated. Add hot chicken stock in a slow, steady stream, whisking constantly until fully incorporated. Add spices and tomato sauce and bring to a boil. Turn down heat and cover to simmer until potatoes and carrots are tender, about 25 minutes. Add spinach about 2 minutes before serving if using. Top with Parmesan, basil, and pepper.

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. 

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.

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.

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.

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.

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.

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.

http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe/index.html

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.

Jacklyn's Tea Cakes

1 cup sugar
1 stick crisco
Blend together.
Add in:
2 eggs, 2 tsp vanilla.
Blend well.
Slowly add:
2 tsp baking powder
2 1/2 cups flour
1/2 tsp salt
Beat well.
Roll out dough... cut shapes.( sometimes I just use a pizza cutter.)
Bake at 350 for 8-10 mins.

For Icing.. 1/2 stick butter
2 cups powdered sugar
1tsp vanilla ( I usually just melt one stick and add as much vaniila and powdered sugar I want. )
Stir and ice cookies.

Texas Sheet Cake

• Cake:
• 2 c flour
• 2 c sugar
• 1 tsp salt
• 1 stick butter
• 1/4 c cocoa
• 1/2 c shortening
• 1/2 c water
• 1 c buttermilk
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• Frosting:
• 1 box powdered sugar
• 1 stick butter
• 1/3 c milk
• 1/4 c cocoa
• 1 tsp vanilla
• 1 cup chopped nuts (optional)

DIRECTIONS

• 1
  Preheat Oven to 400o
• 2
  Grease & flour an 11x 13 x 1 1/2 inch pan
• 3
  In a large mixing bowl – combine 2 cups flour & 2 cups sugar – set aside
• 4
  Dissolve baking soda in buttermilk
• 5
  Bring butter, cocoa, shortening and water to a boil (I do mine in the microwave in a large measuring cup). Stir often. Pour over sugar/flour mixture – mix well
• 6
  Add buttermilk. Add eggs. Add vanilla. Beat well
• 7
  Pour into prepared pan
• 8
  Bake for 20 minutes
• 9
  Prepare frosting while cake is baking
• 10
  Sift sugar into large mixing bowl
• 11
  Heat butter, milk and Cocoa until butter is melted – stir often (again I use the microwave). Pour over sugar. Beat well. Add vanilla. Beat.
• 12
  Pour over hot cake.

Butterscotch Cookies

INGREDIENTS
12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Dredging Mixture
1/4 cup dark brown sugar
2 tablespoons sugar
Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling* *Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

METHOD

1 Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping. Yield: Makes 4 dozen

Chicken Marsala

Olive oil
2 oz. pancetta (about a 1/4­inch thick slice), cut into a 1/4­inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbs. heavy cream
Minced fresh flat­leaf parsley (optional)
Coat a large skillet lightly with olive oil and set it over medium­high heat. Add the pancetta and cook until just crisp
and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbs. fat in the
pan.
When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). Shake off
the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan
without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in
just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if
necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over medium­high heat, add the Marsala and scrape up any browned bits
from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until1/3/13 Chicken Marsala with Pancetta & Cream - Fine Cooking Recipes, Techniques and Tips
www.finecooking.com/recipes/chicken_marsala_pancetta_cream.aspx 2/2
nutrition information (per serving):
Size : per serving; Calories (kcal): 420; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated
Fat (g): 8; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 100; Fiber (g): 1;
you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let
them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
photo: Scott Phillips
From Fine Cooking 42 , pp. 90

GLAZED DOUBLE-FUDGE CARAMEL BROWNIES

3/4 cup unsalted butter or margarine, softened

2/3 cup sugar

2 large eggs

2 teaspoons vanilla

8 ounces semisweet chocolate, melted

1/3 cup cake flour

1/4 teaspoon baking powder

1/8 teaspoon salt

2/3 cup chopped walnuts

2/3 cup semisweet chocolate pieces

Caramel Layer

Glaze

Line 8-inch-square pan with foil (most easily lined by first inverting pan, shaping foil over it, then placing foil shape into pan). Gently press foil into place, especially in corners. Butter foil, then coat lightly with flour, tapping out excess.

Cream butter and sugar until light and fluffy. Add eggs and vanilla, beating until smooth. Stir in melted chocolate.

Sift together cake flour, baking powder and salt. Add to batter. Mix until smooth. Stir in walnuts and 2/3 cup chocolate pieces.

Transfer half of batter to prepared pan, spreading evenly. Freeze until firm, about 10 minutes. Pour Caramel Layer over brownie layer, using back of spoon to spread over entire surface, little thinner layer at edges than at center of pan. Refreeze until caramel layer is firm, about 5 minutes. Spread remaining brownie batter evenly over caramel.

Bake in center of oven at 325 degrees until brownies come away slightly from sides of foil and wood pick inserted in center comes out with sheer coating of melted chocolate and caramel but no thick batter, about 40 minutes. Cool completely on rack. Refrigerate at least 4 hours or overnight, covered airtight. Spread Glaze over brownies. Chill, covered with foil.

Remove brownies from pan, using foil. Place brownies on cutting board. Discard foil. Cut brownies into 1-inch squares. May be cut and kept refrigerated, wrapped airtight, for as long as 2 days or frozen as long as 1 month. Thaw in airtight container in refrigerator. Serve chilled. Makes 36 (1-inch) squares.

Caramel Sauce

14 ounces caramels

1 tablespoon unsalted butter

3 tablespoons whipping cream

Gently melt caramels and 1 tablespoon butter with cream in saucepan over low heat, stirring often until smooth. Or heat in microwave oven at MEDIUM (50% power) until melted, about 3 to 4 minutes, stirring often until smooth.

Glaze

2 tablespoons unsalted butter

3 ounces semisweet chocolate

Dash salt

2 tablespoons whipping cream, about

1/3 cup powdered sugar, sifted

1 teaspoon vanilla

Combine butter and chocolate in top of double boiler and melt over simmering water. Or microwave to melt at lowest setting, stirring often. Do not overcook, or glaze will be gritty. Remove from heat. Add salt, 1 tablespoon cream, powdered sugar and vanilla. Stir gently to combine. Stir in additional cream as needed for desired texture.

Rosemary Ranch Marinade for Grilled Chicken

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 teaspoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice

1 teaspoon white wine vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar 5 skinless, boneless chicken breast halves

Aunt Doris's Dumplings

2 c flour
1/2 tsp salt
1 tsp baking powder
1/2 stick butter
milk--enough to make dough rollable