2-4 boneless, skinless chicken breast halves
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth
Water
Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!
Thursday, April 26, 2012
Cathy's Favorite Carrot Cake
Cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
2 cups peeled and coarsely grated carrots
8-oz can crushed pineapple, drained
1 cup coarsely chopped pecans
Preheat oven to 350^F. Grease and flour a 9x13" cake pan.
Combine the flour, soda, cinnamon, and salt. Set aside.
Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes.
Glaze:
1 cup sugar
1/2 cup buttermilk
1 stick unsalted butter, diced
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla
Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan,stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla.
Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker.
Frost. Enjoy!
Frosting:
5 oz cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake.
Delicious Carrot Cake!
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
2 cups peeled and coarsely grated carrots
8-oz can crushed pineapple, drained
1 cup coarsely chopped pecans
Preheat oven to 350^F. Grease and flour a 9x13" cake pan.
Combine the flour, soda, cinnamon, and salt. Set aside.
Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes.
Glaze:
1 cup sugar
1/2 cup buttermilk
1 stick unsalted butter, diced
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla
Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan,stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla.
Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker.
Frost. Enjoy!
Frosting:
5 oz cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake.
Delicious Carrot Cake!
Sunday, April 1, 2012
Lemon Supreme Pie
1 (9-inch) unbaked deep-dish pie shell
LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip
Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.
In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.
From Taste of Home magazine.
LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip
Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.
In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.
From Taste of Home magazine.
Sunday, March 4, 2012
Arroz con Pollo
1 broiler-fryer chicken, (about 2.5-3 lbs), cut into serving pieces
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas
Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.
Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.
Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.
Delicious!
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas
Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.
Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.
Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.
Delicious!
Steak Diane-ish
Steaks:
1 Tbsp butter
2 New York Strip Steaks, about 3/4-inch thick
Garlic Salt and Pepper to taste
Sauce:
1 Tbsp butter
1 shallot, finely minced
2 Tbsp cognac
2 Tbsp Marsala
1 tsp Dijon Mustard
1 Tbsp A-1 steak sauce
1 tsp honey
1/2 cup low sodium beef broth
2 Tbsp half and half
Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned.
Remove to a warm plate.
Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point).
Serve steaks with a bit of the sauce spooned over the top.
Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.
1 Tbsp butter
2 New York Strip Steaks, about 3/4-inch thick
Garlic Salt and Pepper to taste
Sauce:
1 Tbsp butter
1 shallot, finely minced
2 Tbsp cognac
2 Tbsp Marsala
1 tsp Dijon Mustard
1 Tbsp A-1 steak sauce
1 tsp honey
1/2 cup low sodium beef broth
2 Tbsp half and half
Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned.
Remove to a warm plate.
Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point).
Serve steaks with a bit of the sauce spooned over the top.
Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.
Wednesday, February 22, 2012
Dirty Rice
3 slices thick cut bacon
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp minced roasted garlic
1 tbsp chopped pickled jalapeno
1 lb ground round
1/2 lb ground sausage
Good splash Worcestershire sauce
1 tsp Cajun seasoning
1/2 tsp black pepper
Garlic salt, to taste
1 tbsp beef base
2 cups water
4-5 cups hot cooked rice
Hot sauce, if desired
Cook the bacon until crispy. Remove bacon to paper towel. Saute the onions, celery and bell pepper in the bacon drippings for 5-10 minutes or until soft. Stir in the garlic and jalapeno and cook 1-2 minutes. Add the ground round and sausage and cook, crumbling the meats until completely cooked. Stir in Worcestershire, Cajun seasoning, pepper and garlic salt. Add beef base and water and bring to a boil, stirring until well combined. Cook until the water is reduced by half. Stir in the rice until well mixed and serve with Hot Sauce if desired.
John loved it...I thought it was OK. Nothing with this much rice will ever be a favorite of mine. It was bland - even with the hot sauce.
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp minced roasted garlic
1 tbsp chopped pickled jalapeno
1 lb ground round
1/2 lb ground sausage
Good splash Worcestershire sauce
1 tsp Cajun seasoning
1/2 tsp black pepper
Garlic salt, to taste
1 tbsp beef base
2 cups water
4-5 cups hot cooked rice
Hot sauce, if desired
Cook the bacon until crispy. Remove bacon to paper towel. Saute the onions, celery and bell pepper in the bacon drippings for 5-10 minutes or until soft. Stir in the garlic and jalapeno and cook 1-2 minutes. Add the ground round and sausage and cook, crumbling the meats until completely cooked. Stir in Worcestershire, Cajun seasoning, pepper and garlic salt. Add beef base and water and bring to a boil, stirring until well combined. Cook until the water is reduced by half. Stir in the rice until well mixed and serve with Hot Sauce if desired.
John loved it...I thought it was OK. Nothing with this much rice will ever be a favorite of mine. It was bland - even with the hot sauce.
Saturday, February 18, 2012
Double Meat White Ragu
2 Tbsp olive oil
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish
Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.
Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.
Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish
Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.
Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.
Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.
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