Ingredients
1 Tbsp. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping Tbsp),
plus 1 Tbsp adobo sauce (from same can)
Coarse Salt
1 Small cooked rotisserie chicken, skinned and shredded (about 4 cups)
carcass discarded.
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbles (about 1/4 cup)
Directions
1. Combine oil and garlic in a large saucepan (3 to 4 quart). Cook over medium heat,
stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo,
and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly
until lightly thickened, 6-8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat;
stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce.
Garnish with cilantro sprigs, sour cream and feta.
Tuesday, March 9, 2010
Vegetable Trio with Orange-Thyme Dressing
Ingredients
3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar
Directions
1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.
2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.
3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.
3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar
Directions
1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.
2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.
3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.
Wednesday, November 18, 2009
Double Oat Breakfast Cookies
Recipe from Better Homes and Gardens
1/2 cup butter, softened
1/2 cup smooth peanut butter/almond butter (almond butter is more subtle)
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla extract
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup craisins/raisins (I do 1 handful)
1 cup chocolate chips (1 handful mini)
3 cups Cheerios
Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in rolled oats until combined. With a spoon, stir in the craisins and chocolate chips. Finally stir in Cheerios.
Drop dough in scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes* or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely.
*For some reason it takes me at least 5 minutes longer to cook. Maybe I make them too big? Anyways, they are amazing!
1/2 cup butter, softened
1/2 cup smooth peanut butter/almond butter (almond butter is more subtle)
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla extract
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup craisins/raisins (I do 1 handful)
1 cup chocolate chips (1 handful mini)
3 cups Cheerios
Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in rolled oats until combined. With a spoon, stir in the craisins and chocolate chips. Finally stir in Cheerios.
Drop dough in scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes* or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely.
*For some reason it takes me at least 5 minutes longer to cook. Maybe I make them too big? Anyways, they are amazing!
Monday, October 19, 2009
Chicken Breasts with Balsamic Vinegar and Garlic
Recipe from AllRecipes.com
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Wednesday, October 14, 2009
Luscious Vegetable Curry
Recipe from Parade
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
Wednesday, September 30, 2009
Pumpkin Turkey Chili
Recipe from AllRecipes.com
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.
Tuesday, September 29, 2009
Brownie Chocolate Chip Cheesecake
Recipe from Katelyn Jacobs
1 (19.8/21.5 ounce) package of fudge brownie mix--preferably Ghiradelli Brownie Mix
3 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 package of semi sweet chocolate chips
Garnish:
mini chocolate chips
whipped cream
Preheat oven to 350. Grease bottom only of 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Underbake the brownie mixture. (It will go back in the oven again.)
Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add beaten eggs and vanilla. Mix well. Stir in the chocolate chips (not mini ones yet).
Put into prepared pan on top of brownie mixture. Reduce oven temperature to 300. Bake for approximately 50 minutes or until center is set. Cool. Chill. Remove sides of springform pan and place on platter. Garnish with whipped topping and sprinkle with mini chocolate chips.
Serves 12
1 (19.8/21.5 ounce) package of fudge brownie mix--preferably Ghiradelli Brownie Mix
3 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 package of semi sweet chocolate chips
Garnish:
mini chocolate chips
whipped cream
Preheat oven to 350. Grease bottom only of 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Underbake the brownie mixture. (It will go back in the oven again.)
Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add beaten eggs and vanilla. Mix well. Stir in the chocolate chips (not mini ones yet).
Put into prepared pan on top of brownie mixture. Reduce oven temperature to 300. Bake for approximately 50 minutes or until center is set. Cool. Chill. Remove sides of springform pan and place on platter. Garnish with whipped topping and sprinkle with mini chocolate chips.
Serves 12
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