Chicken Chili

I grew up notorious for being a very plain, habitual, consistent eater. The past year or two, I have taken an active role in trying to push the boundaries of my self-imposed limitations. There are still plenty of areas that I'm not ready to push past, but this recipe for Buffalo Chicken Chili that I found on Pinterest was one of the ones out of my norm that I decided to give a try. It actually was a nice alternative to my regular chili, and worth a look at if you like chicken and chili. I messed with the recipe a little. The original is cooked in a crock pot, which I passed on. And I left out a few ingredients that I wasn't interested in. I don't think the recipe suffered any, because it was still rather delicious.

2 1/2 lbs. boneless, skinless chicken breasts
1 large red (or orange or yellow) pepper

Assortment of hot peppers - jalapeño, cayenne, Anaheim, cowherd
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 Tbsp ground cumin
1 Tbsp paprika

1 Tbsp Ancho chili powder
Other possible chili powders are cayenne, chipotle, hot Mexican chili powder (I added an addition 2 Tbsps or so)

Dash of Adobo
3 (15 oz) can tomato sauce
1 (15 oz) can kidney chili beans
1 (15 oz) can black chili beans
1 (15 oz) can pinto chili beans

1 (15 oz) can corn, drained
Salt and pepper to taste

Boil chicken in large pot until cooked and easy to shred.

Shred chicken. Heat about 2 Tbsps oil in the pot. Add onions and bell pepper and sauté for 2 minutes. Add chicken and garlic to pot and sauté for 5 minutes.

Add corn, beans, tomato sauce, hot peppers and spices, and mix well.

 Cook on low for several hours until hot and flavors come together. 

Raspberry Cream Cookies

During my recent fascination with using fresh ingredients even in my baking, I found this recipe for Raspberry Cookies with Cream on Pinterest, and since my daughter likes raspberries, I thought I'd give it a try. The flavor of these little cookies turned out rather well, however, I think they would have been better had my raspberries broken down a bit more. I have to admit that this was one of the weirdest cookie recipes I've ever seen. It was more of a biscuit or shortbread recipe actually, but they were tasty none-the-less.

2 cups raspberries
1/2 cup sugar + 1 1/2 Tbsp to put on raspberries
1/2 cut lemon juiced
2 cups flour
2 tsp baking powder
1/2 cup butter cubed - not softened
2/3 cup heavy whipping cream
3/4 cup powdered sugar
1 1/2 TB milk

Combine raspberries, sugar ( only 1 1/2 Tbsp) and lemon juice in a small bowl.

Combine flour, baking powder and the rest of the sugar (1/2 cup) in a large bowl. Add small cubes of butter.

 

Mix together with a pasty cutter or whisk. You can also combine with your hands until the mixture combines. It will be more of a crumble mix.

Stir in cream and mix until combined.

 

Then gently fold in raspberries.

Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.

Stir together powdered sugar and milk and drizzle over cooled cookies. I actually used a bit of almond extract. I think this makes for a much more flavorful glaze. Either way, keep it thicker so that it doesn't run off the cookies!

Lemon Tea Cookies

You may be tired of seeing all of the lemon recipes or recipes that call for lemon juice or lemon zest, but I have fallen in love, and if you follow my blog, then you'll just have to suffer through my lemon addiction. This little gem of a recipe for Lemon Tea Cookies that I found on Pinterest is just the latest installment in my lemon infatuation. These are not a super sweet cookie, and the lemon flavor is very subtle. They were quite tasty, in fact. I did make about double the icing, because that's just how I roll.

3/4 cup (1 1/2 sticks) unsalted butter
1 tsp lemon zest
1 Tbsp lemon juice
1 1/4 cup flour
1/2 cup cornstarch
1/3 cup confectioners’ sugar

Cream butter, lemon zest and juice until fluffy.

 

In separate bowl, sift dry ingredients and mix into butter on low speed.

Divide dough in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.

Cut into 1/4-inch rounds. 

 

Bake at 350 F for 12 minutes.

Cool and frost.

1 1/2 cup confectioners’ sugar, sifted
1/2 cup unsalted cold butter, cut into 1/2 inch cubes
2 tsp lemon zest
1 1/2 tsp lemon juice

1/2 tsp almond extract

On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

Hummingbird Cake

I love baking. And I really love trying out new recipes to help develop what I like and what I don't and learning new techniques that I can apply in future recipes. This Hummingbird Cake recipe that I found on Pinterest was moist and tasty. It was also a big hit with my coworkers. I'm not sure I got as much out of this one as I have others, but sometimes that's ok too.

3 cups all-purpose flour
2 tsps ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 cup vegetable oil
2 tsps vanilla extract
8 ounce can crushed pineapple
2 cups bananas, mashed (approximately 4 large or 6 medium-small bananas)
1 cup chopped pecans
Parchment paper to line bottom of the cake pan

Preheat the oven to 350 degrees. Butter and flour 3 9-inch round baking pans or a bundt pan. Place parchment paper in the bottom of each pan, if using rounds.

In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.

In a second large mixing bowl combine the granulated and brown sugar; stir to combine.

 

Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.

Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

Add the pineapple and juice, mashed bananas and pecans to the batter. Stir just until combined; do not over stir.

Pour batter into pans, and bake at 350 degree Fahrenheit for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

Allow to cool in pan on rack for 5 minutes then turn out onto cooling racks to fully cool before frosting. 

For Cream Cheese Frosting

1 sticks unsalted butter, chilled
8-ounce packages of cream cheese, chilled
1 teaspoon vanilla
1 ½ cups powdered sugar, sifted
1 ½ cups finely chopped pecans

Beat the butter and cream cheese in mixing bowl until combined. Add the powdered sugar and vanilla, beat until smooth. Fold in pecans by hand or sprinkle some on tope after cake is frosted cake. Enjoy!

Cranberry Pound Cake

This recipe is a left over from my cranberry craze this winter. I discovered how amazing cranberries are fresh in baked goods, and let me tell you, they are amazing. A little tart, but with the right amount of sugar they are just a bit sweet. It's just an amazing combination. This recipe was based loosely on a recipe I found on Pinterest for Mixed Berry Poundcake with Cinnamon Streusel. I added a glaze to it, and I got a lot of good feedback from this one from my coworkers. The texture is amazing, the sweet glaze with the tart cranberries... you've got to give this a try!

2½ cups all-purpose flour
2½ tsps baking powder
½ tsp salt
2 cups brown sugar
1 cup (2 sticks) unsalted butter or margarine, cubed
3 eggs, room temperature
1 tsp almond extract
½ cup sour cream
¼ cup whole milk (or buttermilk)
4 cups cranberries

12 ounces white chocolate chips

For the Cinnamon Streusel:
1 cup all-purpose flour
½ cup brown sugar
1 tsp ground cinnamon
½ tsp salt
½ cup (1 stick) cold unsalted butter or margarine, cubed

Preheat oven to 350 degrees Fahrenheit. Wash, drain, and dry cranberries. In a medium bowl, whisk together flour, baking powder, and salt, and set aside. Use about 2 Tbsps of the flour mixture to toss cranberries - this helps them from settling in the cake.

Make the streusel by whisking together the flour, sugar, cinnamon, and salt. You can use your hands or a pastry cutter to cut the butter into the sugar until the mixture forms pea-sized crumbs. Cover and refrigerate until ready to use. 

 

In a large mixing bowl, beat together sugar and butter until light and fluffy, about 3 minutes, scraping down the bowl as needed.

 

Add in eggs, one at a time, followed by extract, sour cream, and milk, scraping down the bowl as needed.

Gradually add in the flour mixture until just moistened. Fold 3/4 of the cranberries and white chocolate into the batter.

Place half of the batter into a well buttered/greased 10-inch bundt or spring-form pan.

Sprinkle with streusel and remaining berries.

Spread the rest of the batter on top of the berries. The batter will be thick.

 

Bake for 1 hour or so, until a toothpick comes out clean and the top is set and golden. Allow the cake to cool completely, and then remove from pan. Mix together about a cup of powdered sugar, several tsps of lemon juice and almond extract until mixture is the thickness you prefer. I tend toward a thicker glaze.

 

Slice and serve! This will keep well in an airtight container at room temperature (or in the fridge) for up to 5 days.

Tuscan Bean Soup

I think we can just go ahead and agree that Italians really know how to cook. At least Italian food ranks really high around my house. And this spinoff of a minestrone is so hearty and comforting that you will not be disappointed if you decide to give it a try. I found the recipe on Pinterest as Easy Tuscan Bean Soup. It was very similar to a minestrone that I made, so I decided to try it. I altered it just a little bit by leaving out the celery, swapping out the diced tomatoes for a can of tomato sauce, adding kidney beans,  using more spices and garlic, and using a flavored chicken stock. However you decide to prepare it, you won't be disappointed!

2 Tbsps extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 medium zucchini, diced
1 yellow summer squash, diced
8 cloves garlic, pressed
¼ tsp red pepper flakes
1/2-1 tsp dried or fresh thyme
½-1 tsp dried or fresh rosemary
1 quart vegetable (or chicken) broth (I used Tuscan flavored chicken broth)
2 (14 ounce) cans cannellini beans, drained and rinsed
1 (14 ounce) can kidney beans, drained and rinsed

1 (14 ounce) can Italian flat green beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes

1 (15 ounce) can tomato sauce
3 cups chopped kale, ribs removed and rinsed, or spinach
2 tsps salt
1 tsp freshly ground black pepper
1 Tbsp white sugar
1 Tbsp white wine vinegar

Prepare your ingredients - once you get going you won't have time to stop and chop. Cut and rinse kale. Peel and chop squash, carrots, zucchini and onion. Chop or measure out spices, garlic, and salt and pepper. Open cans of beans and rinse.

Heat 2 Tbsps of olive oil in a 6-quart or larger Dutch oven over medium-high heat. Add the onions, carrots, zucchini, and squash.

Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomato sauce.

Bring the contents to a boil, then turn the heat down to low and add the chopped kale.

Cover the pot and simmer for 15-30 minutes. Use an immersion blender, or you can use the poor man's version - a masher lol - to partially puree the soup, leaving some chunks of beans and vegetables for texture.

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with your favorite cheese. I used some samples I picked up at Publix, and they worked wonderfully. We also had some Rosemary flatbread with ours, and it was delicious! Feed your body and warm your soul with this wonderful, fulfilling meal.