Category Archives: Recipes

Turkey Pepper Chili

This chili is a great alternative to beef chili and one with some added ingredients that are considered to be a healthy alternative.

2 tbsp. olive oil
1 pound white meat ground turkey
1/2 onion chopped
2 stalks of celery chopped
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped
1 Anaheim chile seeded and chopped
2 cups chicken stock (or more if needed)
1 can 14.5 oz. diced tomatoes
1 can 15 oz. white beans or black beans (drained)
1 tbsp. chili powder
1 tsp. each of salt, cumin, and dried oregano leaves
1/2 tsp. garlic powder
4 cups of chopped Kale
salt and pepper to taste

Heat olive oil in large pot, add onion, celery and all peppers and saute till onion is translucent. Add turkey and season with salt and pepper and cook through. If needed add a little of the chicken stock during this process if the turkey starts sticking to the pan. Add remaining ingredients, including Kale. Bring to a boil and then lower the temperature to a simmer. Simmer till the vegetables are cooked through. Taste and add salt and pepper if needed.
Serve with corn bread.

Herb and Garlic Paste

We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you’ll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.

Spicy Chicken Roll-ups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/2 cup wing sauce like Frank’s Wing Sauce
  • 1-1/2 cups shredded roasted chicken
  • 1 cup shredded cheddar or Mexican mix cheese
  • 1 cup chopped green onions
  • 6 – 10 inch flour tortillas
  • Ranch dressing for dipping

Method:

  1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
  2. Mix in the wing sauce.
  3. Use a rubber spatula to stir in the chicken, cheese and green onions.
  4. Spread mixture evenly across each tortilla.
  5. Roll and refrigerate for 3 hours.
  6. Slice and serve with a bowl of ranch dressing for dipping.
  7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I’d recommend medium or mild to please a larger crowd.

 

White Chili

 

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds chicken breasts (2 large half breasts are about 2 pounds)
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tbsp. chili powder
1-1/2 tsp. each of  cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste
8 cups chicken stock
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

*Spread a little butter on the skin of each half breast of chicken and season it. Place on shallow pan and roast in 375 degree oven till cooked through. Let cool. Remove skin and bones and cut chicken into cubes.

* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. When you are ready to finish the chili cover and bring to a simmer before continuing.) Add chicken and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top. Of course it’s up to you which of these additional ingredients you add to your chili.

We also like to serve this with some warm cornbread.

Serves twelve to fourteen…

Iced Ricotta Cookies

These cookies are soft and cake like. You could choose different colored sprinkles for any holiday you might be celebrating. They would make a real nice Christmas cookie with red and green sprinkles. They are good without frosting, too.

Ingredients:
1/2 lb. butter
2 c. sugar
15 oz. or 1lb. Ricotta Cheese
2 eggs
1 tsp. vanilla
Zest of one orange
4 1/2 c. flour
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda

Method:
Preheat oven to 350 degrees.
Cream butter.
Add sugar and continue creaming.
Add eggs and Ricotta and vanilla and orange zest; beat well.
Sift together flour, baking powder and baking soda, salt.
Add to batter and mix well.
Drop the dough by tablespoon on ungreased baking sheet. (use a cookie dough scoop for easy scooping and dropping of dough) (dough will be very sticky)
Bake in a 350 degree oven about 10 minutes or until edges are lightly browned.
Cool.
Yields 6 dozen cookies.

FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. fresh orange juice (use the orange that was zested)
Candy Sprinkles
Combine the first three ingredients and mix well.
Frost top of cookies then dust with sprinkles.
This amount of frosting was enough for about 4 dozen cookies.
Double the frosting recipe if you plan to frost all the cookies.

Tomato Rice Soup

My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.

Tomato Rice Soup

1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste

Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.

Serve with a good loaf of bread.

Brie Avocado Sandwich

This is a different way to enjoy Brie and a fresh sandwich idea. The combination of flavors was very nice.

Ingredients:
Good fresh multi grain bread, sliced.
1 avocado, peeled and sliced.
1 small round of Brie sliced
Cranberry sauce
Lettuce greens
Thinly sliced red onion (optional)
Aioli or Mayonnaise (optional)

Spread the bread with about a tablespoon of Aioli or Mayonnaise (if desired), add lettuce greens, top with avocado, then add the slices of brie, spread cranberry sauce on the brie to your taste, add onion slices if desired, top with second slice of bread and enjoy. One avocado and a small round of brie makes up to 3 sandwiches.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them in the past and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

 

Applesauce Spice Muffins

These muffins are not overly sweet. I sprinkled some sugar crystals on the top of these for the photograph but left the rest plain.

Ingredients:

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups applesauce (I used unsweetened)
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts

Method:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time incorporating well and mix in vanilla.
  4. Stir in the applesauce.
  5. Combine flour, baking soda, salt and spices.
  6. Stir into creamed mixture.
  7. Fold walnuts in.
  8. Fill greased or paper lined muffin cups 3/4 full.
  9. Bake at 350 degrees for 20-25 minutes.

Yield: About 30 small muffins.

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

Ingredients:

  • 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
  • 3/4 cup shredded Italian blend cheese
  • 1/4 cup chopped fresh basil
  • 1 pound of Chicken Tenders
  • 1 8 oz. can of tomato sauce
  • 1 teaspoon finely chopped garlic
  • 1 cup small garlic or Italian flavored croutons, crushed slightly

Method:

  1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
  2. Combine tomato sauce and garlic in large skillet: add chicken.
  3. Bring sauce to a boil over medium-high heat.
  4. Reduce heat to medium-low.
  5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
  6. Cook for 15 minutes or until chicken is cooked through.
  7. Top with croutons and more cheese if  desired.
  8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.