Favorite Recipes

Sometimes when I cook, a recipe turns out exceptionally well. In this post, I'm going to put in those recipes for posterity. Adding whenever another one comes along.

9/22/08

Creamy Black Beans and Chicken Salsa
(modified from Heidi Rogers' recipe)

2-3 boneless-skinless chicken breasts
1 cup broth
1 cup salsa
1 can corn, drained
4 cups of cooked black beans (2 cans)
1 teas. corriander
1 teas. cumin
1 1/2 teas. chili powder
1 garlic clove, minced

Combine all of this in your crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. During the last half hour, stir in 1/2 cup sour cream.

Serve in flour tortillas with tomato, spinach, and cheese. OR Serve with corn chips.

3/11/08

Roasted Herbed Potatoes

1 lb. small red potatoes, washed well
3 T olive oil
1/2 t black pepper
1 t salt
1 t parsley
1/2 t rosemary
2 garlic cloves, minced

Preheat oven to 450 degrees F. Cut potatoes into wedges. Mix all other ingredients in a large bowl, then add potatoes and toss. Arrange in a single layer on a lightly greased baking sheet. Cook for 25-30 minutes turning over once half-way through cooking for best browning.

1/27/08

Whole Wheat Chocolate Chip Cookies

1 cup butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 t. vanilla
2 t. water
1 t. salt
1 t. baking soda
3 c. whole wheat flour
1 c. chocolate chips

Blend butter with sugars and egg. Add vanilla, water, salt and baking soda and mix well. Add flour, one cup at a time. Add chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake 10-12 minutes at 350 degrees. Makes 3 dozen cookies.

12/7/07

Chocolate Cake for Ryan's birthday

1 chocolate cake mix
3.4 oz. chocolate pudding mix
1 c. sour cream
1/2 c. warm water
1/3 c. oil
4 eggs
1 1/2 c. chocolate chips

Blend together for 2 minutes on medium, then 3 more minutes on high. Stir in chocolate chips. Bake at 325 degrees for 55-60 minutes in a bundt pan or 40-45 minutes in 2 9" round pans. Let cool. Frost with cool whip and top with your favorite berry.

February 2006:

Olympic Cookies

This tradition started with the 2002 Winter Olympic Games in Salt Lake City, Utah. We make sugar cookie dough. Cut out flag shapes and then decorate them as international flags. Now we do this once during the Olympic games.

9/25/2005

Butternut Squash with Cinnamon Soup

2 T olive oil
1 1/2 lbs. butternut squash, peeled, seeded and cut into 1" chunks
1 large onion
1T butter
1 large pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 t cinnamon
1 t ground ginger
1/4 t ground cloves
1/8 t cayenne pepper (it was a bit too spicy, so we won't use this again)
3 cups chicken broth
1 to 1 1/2 cups half-and-half or whole milk
Salt & Pepper to taste

Heat oil over medium-high heat in a large, deep sauté pan until shimmering. Add squash, then onion; sauté stirring very little at first, then more frequently, until squash starts to turn golden brown, 7-8 minutes.

Reduce heat to low and add butter, sugar and garlic; keep cooking until squash is a rich spotty caramel color, about 10 more minutes. Add dried herbs and/or spices; continue to sauté until fragrant, 30 seconds to 1 minute. Add broth; bring to a simmer over medium-high heat.

Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.

Using a blender, purée until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge opf the lid. To "clean" the cannister, pour in a little half-and-half, blend briefly, then add to the soup.)

Return to pan (or soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Makes 6-7 cups of soup.

This night we served it with Salmon, pumpernickel bread and grape juice.