Pass the Snacks

OK, I found this DRAFT of a post I wrote in February 2008...I guess it nver got published so here you go!

One of my favorite snacks is chicken quesadillas. Heck, most of the time we eat them as a meal. Now once again, this is something I usually TOTALLY wing but the last time I made them I did try to take measurements but I will admit, it still may be a little vague.

Chicken Quesadillas

2 boneless, skinless chicken breasts cut in to strips (or chunks, whatever you like). You can also use chicken tenderloins
1 pablano pepper (or again, any pepper you like), cut into strips
1 medium onion, sliced
1-2 garlic cloves, just cracked and peeled
1 chipotle in adobo, seeded and finely minced along with maybe 1 tsp. of the adobo
The juice of 1 lime (this may depend how big and juicy your lime is...you want about 2 tbs.)
1/4 C canola oil
Tortillas is whatever size you prefer. I think I use fajita size and I buy whole wheat
Shredded Mexican Cheese
Nonstick cooking spray

Put the chicken, onion, and pepper in a Ziploc bag or shallow dish. Combine the rest of the ingredients and whisk together. Add the marinade to the chicken and veggies at let marinate at least 30 minutes but not more than an hour because of the lime juice.

Saute the chicken and veggies until the chicken is cooked through. I remove the garlic before cooking.

Now how you cook the quesadillas will vary. You can grill them, do them in a frying pan or my preferred method is the Foreman Grill. Oh, you could use a quesadilla maker, if you have one. I did try the skillet method and it was too complicated a messy. So what I go is heat up the Foreman, spray one tortilla with nonstick spray and put it (spray side down) on the bottom. I add some cheese, them some of the chicken and veggies and top with a little more cheese, making sure to get it around the edges to kind of seal it. Then I spray a second tortilla, put it on top and close the grill. They take anywhere from 5-10 minutes depending on your grill. You want the tortillas to be browned and crispy. Take it off the grill, cut it into wedges and serve with whatever toppings you like. We like guacamole, pico de gallo and sour cream. My kids LOVE these.

Another family favorite is a dip served in a bread bowl. I got the recipe from my MIL spo I have no idea where it originated. I changed the original recipe so I'll post it the way I make it.

Dill Dip in a Bread Bowl

1 1/2 tbs. Beau Monde seasoning (this is made by Spice Island. If you can't find it, celery salt works great as a substitute)
2 tbs. dried onion flakes
2 tbs. dried dill weed
1 1/2 C sour cream (I use reduced fat)
1/2 C Mayo (again I use reduced fat. The original recipe called for 1 C each of mayo and sour cream but I thought that was too much mayo)
1 round loaf of bread with the center removed and chunks reserved,

Combines the herbs and spices with the sour cream and mayo. Let sit at least an hour in the fridge to combine. Spoon the dip into the hollowed out bowl and serve with the bread chunks for dipping.

Playing Catch Up

I have a small stash of recipes I've been meaning to post but with it being summer vacation and having out of town guests, I haven't been able to get them posted until now.  Hubby will be working from home most days from now on so I am hoping that will free me up to blog more often.

These first two recipes I found in my Publix flyer one week.  Usually their recipes don't appeal to me but both of these sounded good so I gave them a try.  I haven't made the chicken one in a while since I grill most nights right now but the squash one has become a weekly staple since I can find great squash at the weekly farmers market.

Lemon Thyme Chicken With Sautéed Squash Ribbons

Lemon Thyme Chicken

1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
3/4 cup white wine
1 (14-oz) can reduced-sodium chicken broth
8–10 whole sprigs fresh thyme
4–6 whole sprigs fresh oregano
1 tablespoon cornstarch
2 tablespoons water

Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan and then add chicken; cook 2–3 minutes on each side or until lightly browned.

Stir in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8–10 minutes, turning chicken occasionally, or until 165°F. Remove chicken, thyme, and oregano from pan.

Combine cornstarch and water until smooth; pour into pan and bring to a boil. Cook and stir 2–3 minutes or until thickened. Slice chicken, top with sauce, and serve.

Sautéed Squash Ribbons 

1–2 medium zucchini
2–3 medium yellow squash
1 tablespoon butter
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Cut zucchini and squash thinly, using vegetable peeler, down length of squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and then add garlic; cook and stir 2–3 minutes or until softened.

Add squash ribbons, salt, and pepper; cook and stir 3–4 minutes or just until tender. Serve.

My notes:  Most of the time, I use just zucchini because I think it's easier to peel plus I like it better.  I also use olive oil in place of butter and sometimes I sprinkle parmesan cheese over it at the end.  My kids LOVE this.

This next recipe is another that has become a staple in our house.  My family LOVES risotto but in an effort to eat healthier, I have cut most white products out of our diet.  I tried to make it with brown rice but it took FOREVER.  When I heard about barley risotto, I was skeptical but it actually really good.  In fact, my husband says he likes it even better than the regular stuff now.  This is my basic recipe that I canme up with after researching a few different recipes.  It's easy to add veggies, etc. to it to make it a complete meal if you want.

Basic Barley Risotto

1 cup pearl barley
4 cups of chicken stock (I use the fat free low sodium kind)
1 medium onion, chopped
1 garlic clove, minced
1 to 2 tbs. olive oil (you know me, I don't measure.)
1/4 to 1/2 cup white wine
1/4 to 1/2 cup grated parmesan
Chopped parsley (optional)

Warm stock to simmering in small saucepan, keep hot over low heat.

In large, heavy bottomed saucepan, olive oil. Add onions and cook until softened.  Add in garlic and sauté 1-2 minutes.
Pour in barley and cook 4-6 minutes, just to allow grains to toast slightly.

Add the wine and stir until all the wine is absorbed.  Add 2 cups of the broth and simmer, stirring occasionally, until the broth is all absorbed.  This takes about 20 minutes.

Add the remaining 2 cups of broth and continue to simmer, no need to stir, until the broth is absorbed and the barley is al dente.  This should take about 35 minutes.

Add in the parsley, if using, and Parmesan just before removing from heat.

This last recipe I got from a friend.  I've searched the Internet for the original recipe but I haven't been able to find it.  If anyone knows where it came from, please let me know.

Crustless Spinach Quiche

1/2 cup reduced fat shredded Swiss cheese
1/2 cup reduced fat shredded cheddar cheese
1 large onion, chopped
8 oz fresh baby spinach
1 Tbsp garlic
1 Tbsp flour
1 cup Egg Beaters
1 1/4 cups fat free 1/2 & 1/2
1/4 tsp salt
1/8 tsp pepper

Spray 9" glass pie dish (or an 8"x8" glass baking dish) with cooking spray. In large bowl, mix cheeses, onion, spinach, garlic & flour. Sprinkle into baking dish.

Mix together Egg Beaters, 1/2 & 1/2, salt and pepper. Pour liquid mixture over spinach/cheese mixture in baking dish. Make sure to press the spinach and cheese down a bit so the egg covers at least part of it.

Bake @ 375 degrees for 45 minutes or unitl knife inserted in center comes out clean. Let stand 10 minutes before serving.

My notes:   I had to cook mine a bit longer than the recipe called for and it was a bit watery.  My suggestion would be to reduce the 1/2 and 1/2 by about a quarter of a cup if you use fresh spinach.  The other alternative it to use thawed, well drained frozen spinach.

Well, that's it for now.  I have a stash of new recipes that I'm oping to try so hopefully I'll be back soon!

Baking Recipes From a Non-Baker - Part 1

I know I have mentioned on here before that I'm not much of a baker.  As I have previously mentioned, I make cookies at the holidays but baking is a bit too precise for me.  That being said, there are a few things that I do bake a few times a year so I thought I would share the recipes here.

The first one is my grandmother's recipe.  She made them all the time when I was growing up, mostly during the summer when it was blueberry season.  I just made some the other day with my daughters.

Grandma Crowley's Blueberry Muffins

1 cup of sugar
1/2 cup of butter
3 cups of AP flour
3 tsp. baking powder
1 tsp. salt
1 cup of milk
2 eggs
2 cups of blueberries tossed with a bit of flour

Cream the butter and sugar together.  While that is working, mix the dry ingredients together.  Once the butter and sugar are creamed, add the eggs and the milk and blend well.  Add the dry ingredients and mix until well incorporated.  Fold in the floured berries.  Pour the batter into greased muffin tins and bake for 30 minutes at 400 degrees.

This makes about 2 dozen muffins when the tins are filled about 2/3 of the way.

This next recipe comes from The Neeleys and I swear it is by far the best corn muffin/bread recipe I have ever used.  I love to make cornbread with chili and this fits the bill.  I just adapted the recipe from muffins to bread.  I bake mine in an 8x8 square pan and start checking it at around 20 minutes.  I'm not sure exactly how long it takes.

Honey Cornbread Muffins

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Special equipment: paper muffin cups and a 12-cup muffin tin

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Now, during the holidays, I have been known to make a pie or two and last summer I went on a search for a good blueberry pie.  This first recipe I got from my aunt who makes this pie every Thanksgiving.  When I cooked my first Thanksgiving dinner, I made it too.  I have tried to find where it originally came from but haven't been able too.  If anyone knows the origin, please let me know.

Streusel-Topped Apple Cranberry Pie

Filling

1 cup of dried, sweetened cranberries
5 cups of thinly sliced apples (My aunt noted she uses Cortland.  I usually use a combo of Granny Smith and another red baking apple...whatever is available)
1/2 cup sugar
3 tbs. flour
One 9 inch ready made or homemade pie crust

Topping

3 tbs. flour
3 tbs. sugar
2 tbs. butter, cut into small pieces

My aunt noted she usually doubles the topping ingredients and I have done the same.

Heat oven to 425.  Lay the pie crust in a 9 inch pie pan.

In a medium bowl, combine the filling ingredients and mix well.  Spoon into the crust lined pan,

In a small bowl, combine the topping ingredients, cutting the butter in with a pastry cutter ot a fork (I use my fingers).  Continue cutting in until the topping is crumbly.  Sprinkle the topping evenly over the filling.

Bake for 30 to 40 minutes or until pie is bubbly and apples are tender. If necessary, you can cover the crust with foil after 15-20 minutes of baking to prevent excessive browning.  Serve warm or cool.

My aunt noted that she bakes the pie at 350-375 for about 50 minutes because it would burn at 425 in her oven.  I have done the same because I can usually combine the pie with another dish at those lower temperatures.

I found the next pie online during my blueberry pie search.  I'm typing it as I make it but you can follow the link in the title for other options.

World's Best Blueberry Pie

3 to 4 cups of blueberries, fresh or frozen (without syrup)
7 tbs. corn starch
3 tbs. water
2 tbs. lemon juice
2/3 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
One 9 inch pie crust

Crumb Topping

1/4 cup sugar
1/2 cup flour
1/4 cup butter or margarine

Combine the sugar, corn starch, cinnamon and allspice in a bowland mix well.  Add the lemon juice and water and stir to combine.

Add the blueberries to the pie crust.  Pour the above mixture evenly over the top of the blueberries.

For the crumb topping, mix the sugar, flour and butter together until crumbly then sprinkle evenly over the tope of the pie.

Bake the pie at 375 for one hour or until crust is golden and the pie is bubbling.

This next pie recipe I got from a friend but eventually found it online.  It calls for pecans on top but I use a crumb topping.

Easy Caramel Apple Pie

10 caramel candies
1/3 c. flour
3 c. Jonathan or Rome apples, chopped
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecan pieces
One 9 inch pie crust

Combine the 10 caramel candies, each cut into 4 pieces, and flour, apples, caramel topping, and the lemon juice; mix well. Pour mixture into frozen pie crust and sprinkle with the pecan pieces. Bake at 375 degrees on a preheated baking sheet for 40 to 45 minutes. Do not refrigerate.

 

This is the crumb topping I use:

 

Crumb Topping

 

1/4 cup butter

1/2 cup flour

1/3 cup brown sugar

1 1/2 tsp. cinnamon

 

Using a pastry cutter or your fingers, combine the ingredients until the resemble crumbs.

 

Last but not least is the EASIEST single pie crust you will ever make.  My Neighbor gave me the recipe and I found the following one online that was VERY close.

No Roll Pie Crust

1 1/2 cups all-purpose flour

1 teaspoon white sugar

1/2 teaspoon salt

1/2 cup canola oil

2 tablespoons milk (my recipe called for 3 tbs. so that's what I use)

In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.

To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown. (My recipe says to bake for 15-17 minutes at 375).

The baking instructions are ONLY if you are making a pie with ingredients that do not need to be cooked.  If your making any of the pies above, just follow those baking instructions.

Well, that's it for now.  I have a couple more family recipes I'll share soon.  Happy Baking!

Off The Top Of My Head

Every once in a while, I make up a recipe with ingredients I have on hand.  I'm usually inspired by another recipe or something a friend has made.  Some results are great.  Others...not so much.  In yesterday's case, my friend Shannon shared a quinoa salad recipe she had made.  Once I saw the recipe, my wheels started turning.  Hubby has been trying to take healthy lunches to work and a quinoa salad seemed like the perfect solution.  I could make a nice big batch too keep in the fridge and we could both eat it for lunch.  So assessed what I had on hand and this is what I came up with.

Quinoa Salad with White Beans

2 cups quinoa
3 cups water
1 can white beans (I used great northern but canellini or chick peas would work too)
2 large tomatoes, chopped
1/2 large sweet onion, chopped
1 large cucumber, peeled, seeded and chopped
2 cloves of garlic, minced (more or less depending on your preference)
1/4 cup fresh lemon juice
3/4 cup olive oil
2 oz. feta
1/4 cup parsley, chopped
Salt and pepper to taste

Cook the quinoa in the water with a bit of salt.  While it's cooking, combine the beans, tomatoes, onion and cucumber in a bowl.  Make a dressing with the garlic, lemon juice and olive oil, whisking to combine.

When the quinoa is done cooking, remove it from the heat and let it cool a bit.  Once cooled, combine the quinoa with the vegetables in the bowl.  Add the dressing and stir to combine.  Let the salad sit for a bit then season as needed.  At the very end, add the parsley and feta and refrigerate until ready to serve.

I really liked it but the true test is always hubby and wouldn't you know, he liked it too.  I am sure there are tons of ways you can vary this too.  I can't wait to try some different versions!

A Mish-Mash Of Recipes

Yes, yes, you can all yell at me because of my absence.  I have been lax about updating ALL my blogs and I need to get back into the groove.  I did update my wine blog today so I figured while I was on a roll, I would update this one too.

The weather here in Florida is in the 80s most days now but when it was cooler, I made a deal with myself to use my Crockpot at least once a week.  I've posted a few of favorite recipes in the past but I have a couple more I would like to add. 

The first one is from the Skinnytaste blog.  Man, I LOVE that blog.  I had posted a similar recipe before the Super Bowl but this is the one I ended up making.  It's not a Crockpot recipe PER SE, but I'll add my notes about what I did at the end.

White Bean Turkey Chili

2 small onions, chopped
5 garlic cloves
2 tsp chili powder, to your taste
1 bay leaf
1/2 tbsp cumin
1/2 tbsp oregano
2 tsp red pepper flakes (to taste)
3 lbs 99% lean ground turkey
4 16 oz cans of cannellini beans, rinsed and drained
2 cups of fat free chicken broth
1/2 cup of fat free sour cream
Salt and pepper to taste

Heat a large heavy bottomed pot over medium flame. When hot, spray oil.  Add onions, garlic, saute about 5 min.
Add meat and cook, breaking it up until white, about 5 minutes.  Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes.  Add beans , broth, cook uncovered about 10 minutes.

Lower heat and cover, simmer about 45 minutes mixing occasionally.  Add sour cream and cook 5 more minutes.  Adjust seasoning and salt to taste.

Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

My notes:  I pretty much halved this recipe.  I just used one 20 oz. package of regular 93/7 ground turkey and halved the rest of the ingredients.  I also added a pablano pepper, used less chicken broth and omitted the sour cream.  I did saute everything together but right before I got to the part where it says to add the beans, I put everything in the Crockpot and cooked in on Low for about 6 hours.  It was SOOO good...I think I may make it again this week!

I am not sure of the origin of this recipe.  My friend Lana posted in on a message board ages ago and I have made it a few times since.  I did find this one that is similar, but not quite the same.  My family loves it and it's SO easy.

Crockpot Pot Roast

2-3 lb chuck roast
1 can Campbell's tomato soup (I use the low sodium)
1 large white onion, sliced
2 handfuls baby carrots
4-5 Yukon gold potatoes, peeled and diced.
Salt
Pepper
Thyme
1or 2 Bay Leaves

Place the roast at the bottom of the crock pot. Season liberally with the salt, pepper, and thyme. Place the vegetables around the roast, and cover everything with the tomato soup. Season again with the salt, pepper, and thyme. Place the bay leaves on top.

Cook on low 8-10 hours, until veggies are tender and roast falls apart.

My notes:  I skip the second seasoning because to me, it's a bit too much.  It sounds so weird but trust me, it's GOOD.

OK, this is my last Crockpot recipe.  Again, I am sure you can find this around the Internet but I'm posting it as I got it from a message board.

Creamy Italian Chicken

4 boneless skinless chicken breast
1 envelope Italian Dressing (Good Seasons Zesty works well)
1/4 c water
1 - 8 oz cream cheese (I use low fat)
1 can cream of chicken soup (I use low fat, low sodiukm)
1 - 4 oz can mushroom ( I skip these)

Place chicken in crock pot. Mix salad dressing and water together. Put over chicken, cover, and cook on low for 3 hours. Add cream cheese, soup, and mushrooms. Stir well and cook one hour on low.

Serve over rice or noodles.

OK, my next recipe says it's for the oven but I make it on the grill.. Obviously, with the weather the way it is here in Florida, I grill almost year round here and I much prefer it to heating up the oven.  And, as I've said before, I try to be mindful of what we eat.  I'm not a huge pork fan in general but I do love pork tenderloin and it is very low in fat.  My husband finds it kind of blah, though.  Or at least he did until I tried this recipe.  I have the cookbook it's in but I'll link the title to the Food Network Page.  Just one note, while the recipoe calls for 3 pork tenderloins, I have used the same amount of marinade and only made one although I am sure you could cut back on things.

Herb-Marinated Pork Tenderloin

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves (I've skipped these if I don't have them)
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

I have a nagging feeling there was another recipe I wanted to post but I can't for the life of me remember what it was.  I promise that as soon as I remember it, I'll post it.  And I promise to post more often...it gives me the incentive to try new recipes!

Super Bowl Eats

For a long time, I wasn't much of a football fan.  But, after hubby and I got a 50 inch plasma TV, we started watching more.  And now that we live in Florida where we actually have football teams, we started watching it even more.  Now, most Sundays during football season I make some kind of appetizer or two that we have during the games.  And with the Super Bowl coming up, I thought I would share some of my favorites.

My first recipe is really simple but SOO good.  You soften a block of cream cheese, spread it in an 8x8 pan, top with chili or refried beans and shredded Mexican cheese.  You can either bake it or nuke it until it's hot and bubbly.  I serve it with tortilla chips.  SOOO yummy.

My next recipe is one I just got on New Year's Eve.  Many people have heard of Texas Caviar but every recipe I've ever found has been a bit complicated.  Someone brought Tennessee Caviar to a party I went to on New Year's Eve and I liked it even better.  It's much simpler and I think it tastes better.  I found several versions online but none that matches this one so I'm not sure of the origin.

Tennessee Caviar

3 cans of black-eyed peas, drained but NOT rinsed
1 C of chopped onions
1 C chppped green pepper (I don't like green so I use yellow, red, or orange)
2-3 Chopped, fresh jalapenos
2 cloved of garlic, minced
8-12 0z. of Zesty Itlalian dressing (I used Light)

Mix all the ingredients together and let sit overnight.  Serve with Fritos Scoops or Tostitos scoops.

Note:  I add chopped cilantro to mine.  I think it makes a great addition.

Another game time favorite is shrimp cocktail and once I tried Ina Garten's new take on it, I never looked back!

Roasted Shrimp Cocktail

For the shrimp:

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Note:  I make my own version of cocktail sauce but hers is good too.

Another thing I love to make for football is chili.  I don't usually follow a recipe when I make regular red chili but I also like white chili.  I saw this recipe on the Food Network and I ROUGHLY follow it.  It's really good.

White Bean and Chicken Chili

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Notes:  I use ground turkey instead of chicken.  I also eliminate the corn, Swiss chard and fennel seeds and use shredded Mexican cheeswe and cilantro in polace of parmesan and parsley.  I usually make it ahead of time and then heat it up in the Crockpot on the day of the game.

So, there you have some of my favorite game time treats.  Enjoy!

'Tis The Season For Cookies

Well, once again, the holidays are upon us.  I really wanted to do a Thanksgiving recipe post but I was out of town that week and things were crazy leading up to our trip.  I hope I can make it up to you next year.  But I don't intend to slack on other holiday recipes so I figured I would start with cookies.

Anyone who knows me knows that I'm not much of a baker.  All that measuring irritates me.  I would much rather be able to just throw things in here and there.  But at holiday time, I do like to bake cookies.  Right now, my 6 year old helps me but I can't wait until my almost 3 year old is able to help too.  I think it's a great bonding experience.  Every Christmas when I was a kid, I would go to my maternal grandmother's house and help her decorate her gingerbread cookies.  It was something I looked foward to every year.  Once my daughter was old enough, I got the recipe from my mom and started the same tradition.  I'm sure I could find an easier, more updated recipe but I like carrying on the tradition exactly as it was.

Swedish Ginger Christmas Cookies

1/3 C brown sugar
1/3 C molasses
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 tsp. baking powder
1/3 C butter
1 egg
2 1/2 C AP flour

In a saucepan, combine sugar, molasses and spices.  Cook over medium heat until it reaches boiling, stirring occasionally.  Remove from the heat and add the baking soda and butter.  Stir until the butter is melted.  With an electric mixer, blend in egg until smooth.  With a wooden spoon (or an electric mixed with a paddle attachment) beat in 2 cups of flour to make a stiff dough.  Put remaining 1/2 cup of flour on a board or counter and need the dough until all the flour has been incorporated.  Shape dough into a smooth ball.  Wrap in plastic wrap and refrigerate overnight.

Roll out dough onto a lightly floured board.  Roll as thin as possible.  Cut out cookies with Christmas shaped cookie cutters. Place cookies on a lightly greased cookie sheet and bake for 6 to 8 minutes at 350 degrees.

My daughter and I decorate them with a simple powdered sugar and milk glaze and sprinkles, just like I did with my grandmother.

This next recipe is also from my maternal grandmother and I have passed it on to several people, including my father-in-law who added them to the cookies he and my mother-in-law make ever year at the holidays.

Gingersnaps

2 C AP flour
1 tsp. ground ginger
1 tsp. cinnamon
3/4 C butter
3/4 C brown sugar
2 tsp. baking soda
1 egg
1/4 C molasses
1/2 tsp. salt
White sugar for rolling

Cream together butter, brown sugar and spices.  Add egg and molasses.  Stir in dry ingredients, mixing well.  Form into small balls.  Roll the balls in white sugar and place on a greased cookie sheet 2 inches apart.  Bake at 350 degrees for 12 minutes or until edges are slightly crisp.

The next recipe comes from my mom but I am sure there are similar versions all over the place.  These are SO simple to make and SO good.  Even though the are called cookies, they're really bars.

7 Layer Cookies

1 sleeve graham crackers, crushed to fine crumbs
1 stick butter or margarine
1-14 oz package shredded coconut
1-12 oz. package chocolate chips (or butterscotch or whatever you have)
1 can sweetened condensed milk
1 C chopped nuts (optional...I'm not using them today)

Preheat oven to 350. While oven is heating, put butter in 9x13 pan and put pan in oven to melt butter. Once butter is melted, take out pan and add graham cracker crumbs. Stir to combine and press mixture in the bottom of the pan. Sprinkle coconut over crust (I didn't quite use the whole package). Sprinkle the chips on top of the coconut. Drizzle the condensed milk over the whole thing. Bake for about 20 minute or until the coconut is slightly browned.

These next cookies are my hubby's favorites.  I really like them too and I think they are a great holiday cookie.

White Chocolate Chip Cranberry Oatmeal Cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats ( not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Preheat oven to 375°F.

In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.

Add in egg and vanilla extract and mix until combined.

Add the cinnamon, baking soda, salt and flour and mix well.

Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.

 

Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.

Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
 

My last recipe is MY favorite.  And apparently, it's a favorite at hubby's office too since they always ask me to make them.  My hubby got the recipe from a coworker back in CT so I'm not sure where it originally came from. 

 

Italian Biscotti

 

1 C sugar

1/4 C butter, melted

3 eggs

1 tsp. orange extract

1 tsp. anise extract

2 C AP flour

2 tsp. baking powder

3/4 C whole almonds

Preheat over to 350.  Beat sugar and eggs together until creamy.  Beat in melted butter and extracts.  Mix together flour and baking powder.  Add to the batter and beat until well blended.  Wrap dough in plastic wrap and chill for at least an hour.  Shape dough into a 9 x 6 inch oval, about 1 1/2 inches thick.  Place on a greased cookie sheet and bake for 30 to 35 minutes or until firm and lightly browned.  Remove from oven and cool slightly but NOT TOO MUCH or you won't be able to cut them.  Slice dough diagonally into 1/2 inch thick pieces.  Put the slices back on the cookie sheet and return to the oven.  bake for an additional 20 minutes.  Transfer to wire racks to cool.

Well, there you go.  I hope you enjoy these cookies as much as I do!