Ingredients
2 pounds skinless, boneless chicken breast halves
1 cup barbeque sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 teaspoon white sugar
1 (20 ounce) can pineapple chunks
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
salt and pepper to taste
Directions
Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
12/01/2014
Recipe Authentic French Meringues
Ingredients
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Recipe Buffalo Chicken Phyllo Wraps
Ingredients
2 (5 ounce) skinless, boneless chicken breast halves
1/4 cup hot pepper sauce (such as Frank's RedHot®)
6 sheets phyllo dough
1 tablespoon olive oil
salt and pepper to taste
1/2 cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons distilled white vinegar
1/2 cup light garlic-flavored cream cheese
1 tablespoon olive oil
Directions
Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
2 (5 ounce) skinless, boneless chicken breast halves
1/4 cup hot pepper sauce (such as Frank's RedHot®)
6 sheets phyllo dough
1 tablespoon olive oil
salt and pepper to taste
1/2 cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons distilled white vinegar
1/2 cup light garlic-flavored cream cheese
1 tablespoon olive oil
Directions
Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
Recipe Antipasto Salad
Ingredients
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Recipe 1-Pot, 3-Bean Chicken Stew
Ingredients
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Recipe Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Ingredients
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water
Directions
Adjust oven rack to center position and heat oven to 250 degrees F.
Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water
Directions
Adjust oven rack to center position and heat oven to 250 degrees F.
Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Recipe Braised Lamb Shanks
Ingredients
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Recipe Asian Cucumber Thai Salad
Ingredients
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
Recipe Anise Pumpkin Bread
Ingredients
2 eggs
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon anise seed
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons milk
1/4 teaspoon anise extract
1/4 teaspoon butter flavoring, optional
Directions
In a mixing bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan.
Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
2 eggs
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon anise seed
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons milk
1/4 teaspoon anise extract
1/4 teaspoon butter flavoring, optional
Directions
In a mixing bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan.
Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Recipe Basic Pound Cake
Ingredients
2 egg whites
1 egg yolk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
2 egg whites
1 egg yolk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Recipe Apple Pie Smoothie
Ingredients
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
Recipe Baked Sweet Potato Sticks
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
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