Smokey Poblano Chicken Corn Chowder

Smokey Poblano Chicken Corn Chowder
Cathy Dunford


1/4 c olive oil
3 lg carrots, peeled and diced
2 lg onions, diced
5 stalks celery, diced
1/8 c. minced garlic
2-3 poblano (pasilla) chilies, seeded and cut into small pieces
1 t salt
1/2 t white pepper
1/4 t cumin, or more to taste (I add another 1t. making 2 total)
1 t liquid smoke (I find this near the bbq sauces and this is really worth finding because it adds great smokey flavor to your soups and home made bbq sauces)
1/4 t thyme
1 T chicken bouillon granules
3 qts chicken broth
1/2 bunch fresh cilantro leaves, minced
1/2 c butter
1/2 c. flour
1/2 t bottled hot sauce, or more to taste
1 c. heavy cream ( I use half and half to cut calories/fat)
6 chicken breasts, cut into bite sized pieces
3 c frozen corn

This feeds my family dinner and then some.....I double it and take some to a friend.

In a lg stockpot cook chicken until no longer pink. Remove from stockpot and set aside. Add olive oil and heat then add carrots, onions, celery, garlic, poblanos, salt, white pepper, cumin, and thyme. Saute for 7-8 minutes until veges soften. Stir in bouillon and the broth,cilantro, chicken and corn and cook for 10-12 minutes. Stir in the chicken and heat until chowder becomes thicker and heated through. Melt butter in a lg skillet add flour and stir to combine. Cook, stirring frequently, for 3-4 minutes. Ladle 1-2 c of the hot liquid from the soup into the flour mixture and whisk until combined. Add another 1-2 cups of liquid and repeat. Pour the mixture into the stockpot and whisk it until smooth into the soup mixture. Stir in heavy cream and return to a boiling. Add hot sauce. Thicken and serve.

This is great with tortilla chips, avocado, some Mexican cheese, even a bit of sour cream on top....whatever you want to top it with.

Chocolate Chip Zucchini Bread

INGREDIENTS
1 1/2 cup all-purpose flour
1 1/2cup wheat flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts (or pecans or optional)
1 cup semisweet chocolate chips


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add applesauce, oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Can be made into muffins. Cut cooking time to 25 min or until toothpick inserted into center comes out clean.

Creme Anglaise

Ingredients:

• 1 cup heavy cream
• 3 teaspoons vanilla extract
• 4 egg yolks
• 1/3 cup plus 2 Tbsp white sugar

Directions:

1. Fill a large bowl with ice. Place another bowl, big enough to hold the final product, on the ice.
   
2. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
3. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
4. Pour into the cold bowl to stop the cooking process.
5. Serve warm or cold. To reheat, place in double boiler pan and heat slowly.
   

Molten Lava Cake

Moelleux au Chocolat… A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes

Ingredients (7 people):

8 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
8 oz. Butter (diced, room temperature)
4 Eggs
2/3 cup Granulated Sugar
1/2 cup Flour
Butter for Ramekins

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 7 individual ramekins, and pour in chocolate batter. We used 7 oz ramekins and filled them about 1/2 full
6. Cook for about 15 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!

Tips:

You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 15 minutes before serving. I always do it this way!

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 15 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!

Serving Ideas:

You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). We served ours with chocolate sauce and a dusting of powdered sugar. And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!

Faux Chocolate Lava Cupcakes

Ingredients:
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 tsp vanilla
1 cup water

2 1/4 cup flour
1/2 cup cocoa
3 tsp baking powder
chocolate chips

Combine butter and sugar and cream until light.
Add eggs one at a time. Add vanilla and water.
In a separate bowl, combine dry ingredients.
Add to butter mixture and mix well.


Line muffin tin with cupcake cups.
Fill cupcakes 1/4 of the way with batter.
Make a well in the center and add 10-15 chocolate chips.
Cover with batter 3/4 of the way up the cup.

Bake at 350 degrees 18-20 minutes.
Cool slightly and serve warm.
These do not have a liquid center, but do have a rich gooey center.
If they cool, just pop them in the microwave for 20 seconds to reheat the chocolate.

Makes 15-18 cupcakes.

Chocolate Mint Cookies

From the recipe book: Sweet Eats by Rose Dunnington

1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1-2 tsp peppermint extract (depending on how minty you prefer it)*
3/4 cup flour
3/4 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips*

Cream butter and brown sugar in until fluffy.
Add egg and peppermint and beat until combined.
Sift together dry ingredients and add to the wet mixture.
Mix well.
Scape sides of bowl and then add chocolate chips.
Place spoonfuls of dough on greased cookies sheets a couple of inches apart.
Bake on 375 for 8-10 minutes. Do not overbake, as cookies will become too crispy.
Cool on a wire rack.
Makes 24 small cookies.

*For a faux Thin Mint taste, use 2 tsp extract and 1 cup chocolate chips.

Chinese Lemon Chicken

From BlogChef

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)

Marinade-
2 tablespoons soy sauce

Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)

Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Cooking Instructions:

Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce. Cover and marinate in the refrigerator for 30 minutes.

Step 2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter.

Step 3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

Step 5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.

Five Pounds of Fabulous Fudge

From Shelly Hattan (courtesy of Gail Stamler, Shelly's mom)
1/2 c butter
1 can evaporated milk
4 1/2 c sugar (granulated)
10 oz. bag of marshmallows
2 oz. unsweetened chocolate
12 oz semi-sweet chocolate chips
12 oz sweet baking chocolate
1 Tbs. vanilla
2 c chopped nuts

Combine butter, milk, and sugar in pan. Stir till sugar dissolves.

Cook to boil, cover. Boil 5 minutes. Remove from heat; add marshmallows, stir till melted.

Add all the chocolate, one at a time stirring until melted. Add vanilla and nuts. Pour into buttered pan. Cut when firm.

Pina Colada Muffins

1 cup brown sugar
1 1/4 cup vanilla yogurt
1/2 cup applesauce
2/3 cup mashed bananas
2 eggs
1 tsp vanilla
2 tsp rum extract, optional
1/2 to 3/4 cup crushed pineapple, well drained (I used 1/2 cup dehydrated pineapple and added it at the end)

mix together well


2 & 2/3 cup flour (whole wheat and/or oat work nicely)
1/3 cup milk powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

combine and add slowly to wet ingredients

1/2 cup chopped almonds
1 cup angel shred coconut

Spoon into greased or lined muffin tins. Bake 18 minutes on 375 degrees.

Yogurt Muffins

• 2 cups all-purpose flour
• 1 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3/4 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 1 1/4 cups plain low-fat yogurt or non-fat Norwegian skyr
• 4 tablespoons melted, unsalted butter
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon granulated sugar

Preheat the oven to 375 degrees. Line 18 muffin cups with paper liners. (Food & Wine suggests spraying the cups with vegetable oil. I skipped this step, and once the muffins cooled, I didn’t have a problem removing the muffins from the liners.)

Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, clove, and 1/4 teaspoon of nutmeg in a large bowl. Whisk all of the ingredients together. Break up any large clumps of brown sugar with a fork.

In a separate bowl, whisk together the eggs, yogurt, butter, applesauce, and vanilla. Gradually add the yogurt mixture into the dry ingredients until just blended.

Spoon the batter into the prepared muffin cups. Fill each cup halfway, as the contents will rise a bit during baking. Sprinkle the granulated sugar and the remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy!

Pumpkin Pear Pecan Wheat Muffins

2 large eggs
1 cup pumpkin puree
1 1/4 cup firmly packed brown sugar (or 1 cup brown sugar and 1/4 cup honey)
1/4 cup milk powder (no water)
2 cups pureed pears (or 1 cup pureed and 1 cup cubed)
2 Tbsp canola oil

Combine all ingredients in mixing bowl and mix gently

Slowly add dry ingredients:
1 & 1/4 cup white flour
2 cups wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg

2 cups oats
1 cup pecans
1 cup choc chips

Mix until combined.

Heat oven to 400 degrees.
Spoon batter into greased or lined muffin tins.
Bake 18-20 min.
Cool slightly before serving.
Makes 24 regular size muffins.

Cinnamon Bun Scones

Recipe was found here

scones
2	cups wheat flour (or half white)
1	cup Quaker® Oats, quick or old fashioned, uncooked
1/4	cup + 2 tablespoons granulated sugar
1	tablespoon baking powder
1/4	teaspoon salt
8	tablespoons (1 stick) butter or margarine, chilled and cut into pieces
3/4	cup buttermilk (3/4 cup milk plus 2 tsp vinegar, let rest 5 min)
1	egg, lightly beaten
1	teaspoon vanilla
1/2	cup toasted chopped pecans
2	teaspoons ground cinnamon
glaze
3/4	cup powdered sugar
3 to 4	teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

Preparation Steps

1. Heat oven to 425°F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
3. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Recipe Yield:

12 SCONES

Serving Size:

1/12 of recipe

Nutrition Information: (nutrition will differ slightly if wheat flour is used)

Calories: 260, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 220mg, Total Carbohydrates: 34g, Dietary Fiber: 2g, Sugars: 15g, Protein: 5g

Artichoke Chicken with Roasted Potatoes

From Taste and Tell

6 small red potatoes
3 cups water
2 teaspoon salt
4 boneless, skinless chicken breasts
4 teaspoons rosemary herb seasoning mix, divided*
4 teaspoons olive oil, divided

*Rosemary Herb Seasoning Mix
2 teaspoon crushed rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Artichoke Topping
2 cups chopped artichoke hearts (about 8 hearts)
6 teaspoons chopped fresh parsley
4 ounces Parmesan cheese, divided
8 teaspoons mayonnaise

Preheat the broiler to high. Meanwhile, cut potatoes into quarters. Place the potatoes, water and salt into a covered, microwave safe dish. Microwave on high for 6-8 minutes, or until the potatoes are tender. Drain and set aside.

Meanwhile, make the artichoke topping. Chop the artichokes and parsley, place in a small bowl. Grate the cheese; set aside 8 teaspoons for later use. Add remaining cheese and mayonnaise to the artichoke mixture and mix well.

Cut each chicken breast in half to make 8 thin portions. Sprinkle both sides of each piece with 2 teaspoons of the seasoning mix.

Add 2 teaspoon of oil to a large oven-safe skillet. (Do not use non-stick cookware.) Heat the oil over medium high heat for 1-3 minutes. Meanwhile, add the remaining 2 teaspoon oil and remaining 2 teaspoons seasoning mix to the potatoes. Stir to coat.

Place the chicken and potatoes, cut side down, into the skillet. Cook 3-4 minutes, or until chicken is golden brown. Turn both the chicken and potatoes over; cook an additional 3-4 minutes until the chicken is golden brown.

Remove potatoes from the skillet; set aside to keep warm. Spread the artichoke topping evenly over the chicken breasts; sprinkle with reserved cheese. Place the skillet as close as possible to the heating element; broil 4-6 minutes or until the topping is golden brown and the chicken registers an internal temperature of 170F. If the topping starts to brown too quickly, adjust it in your oven. Carefully remove the skillet from the broiler.

Serve the chicken with the potatoes

Yield: 4 servings

Oatmeal Waffles or Pancakes

from The Recipe Zaar
10 min | 4 min prep | 10 waffles
2 cups quick oats
1/2 cup flour
1/2 teaspoon salt
1/2 tsp cinnamon
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple

Cinnamon Syrup

From The Recipe Zaar
10 min | 5 min prep | SERVES 6
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

1. Mix sugar, salt, flour, and cinnamon.
2. Add water and bring to a boil.
3. Boil until thickened.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.

No-Knead Bread

Submitted by Melanie Christensen on The Sisters Cafe
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.


1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.


2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.


3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.


4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Snickers Cookies

Thank you Shari! I'll post the Rolo Cookies next.

½ c. sugar
½ c. packed brown sugar
½ c. butter, softened
½ c. peanut butter
2 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)

In large bowl, cream together sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Bake at 350°, on ungreased cookie sheets, for 12 minutes. Remove from oven when they are lightly golden. Cool slightly and remove from cookie sheets.

Chapati Bread

Recipe copied from http://lentilsandrice.blogspot.com
Chapati Bread is an unleavened flatbread made with whole wheat flour. It's toasted on a grill or griddle until golden brown spots form, then brushed with melted butter.

INGREDIENTS:
1-1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water

PREPARATION:

In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.

When ready to cook, form 10 balls from the dough.

Roll out the balls on a lightly floured surface into 6" circles.

Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.

Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.

Remove chapati to a kitchen towel and brush with melted butter. Serves 8

Rebi's Pasta Primavera with Alfredo

Cook Angel Hair Pasta al dente. Drain, toss with olive oil and set aside.

Alfredo Ingredients:

1 (8 ounce) package cream cheese

1/2 cup unsalted butter

1-2garlic clove, minced

1 cup milk

1 cup of grated parmesan cheese

On the stove, heat skillet on low, and melt the cream cheese and the butter together, with garlic.
Stir in milk slowly until thickened. Add the parm and stir it until cheese is melted and no longer stringy. Toss over pasta.

Stir in:

3 grilled chicken breasts, sliced

1-2 chopped roma tomatoes

1 can sliced olives

1 cup artichoke hearts

2 cups baby spinach, washed and sliced

1/2 cup fresh basil, washed and chopped

Serve warm.

All amounts are an estimate. Other vegetables could include zucchini, (sliced thin and cooked until soft), mushrooms, capers, etc.

Spinach, Bacon, and Apple Salad

5 slices bacon

1/4 cups sliced almonds

8 cups spinach, rinsed, stemmed and torn into pieces

1 Red Delicious apple, unpeeled, cored and chopped

3 green onions, sliced

Dressing:

1/4 cup vegetable oil

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon prepared mustard

salt & freshly ground black pepper to taste

In a lidded jar, combine all dressing ingredients. Shake well and refrigerate.

In a skillet, cook bacon until crisp. Drain on paper towel; crumble. In the same skillet, cook almonds in 1 tablespoon bacon grease. Shake over high heat until almonds are browned. In large salad bowl, combine spinach with bacon, almonds, apples, and onions. Toss with dressing.

Makes 6-8 servings. (from Creme de Colorado Cookbook)