I clipped this recipe out of a Cooking Light magazine almost a year ago and I'm not really sure why it's taken me so long to make it. Now that I know how good it is, I'm sorry that I didn't make it sooner. This stew has big pieces of chicken in a really flavorful - not too spicy - broth. The weather forecast is calling for rain tonight in Georgia - the perfect night for stew. Chicken Verde Stew 2 Anaheim chilies 1/2 cup sliced carrot 1 1/2 pounds tomatillos 1/2 cup sliced celery 1/4 cup fresh cilantro 1/2 cup chopped red pepper 1 1/2 teaspoons cumin 3 Tablespoons flour 1 teaspoon oregano 4 teaspoons chopped garlic 2c cups chicken broth 1 pound boneless chicken, diced 2 Tablespoons olive oil 3/4 teaspoon salt 1 1/2 cup chopped onion 1/2 teaspoon pepper 29 ounce can golden hominy 6 Tablespoons light sour cream
Combine chilies, tomatillos, cilantro, cumin and oregano in food processor.
Ladle into bowls and serve with 1 Tablespoon sour cream. Don't be afraid of ingredients like tomatillos even if you have never cooked with them before. They're easy to work with and they add really nice depth of flavor to the stew. We ate the first batch of this stew within 2 days so I've already made it a second time. (This time I made a double batch.)
Ciao!
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It's pumpkin roll season and I get lots of requests for this autumn dessert. (Mostly from my father-in-law) My recipe is very basic really - a simple pumpkin cake with a swirl of cream cheese frosting. It's not hard to make but it does take some practice to get it rolled, unrolled and rerolled. Don't get frustrated if it doesn't come out perfectly keep trying - practice makes perfect. Pumpkin Roll ¾ cup flour Filling ½ teaspoon baking powder 8 ounces cream cheese ½ teaspoon baking soda 1 cup powdered sugar ½ teaspoon cinnamon 6 Tablespoons butter ½ teaspoon cloves 1 teaspoon vanilla ¼ teaspoon salt 3 eggs 1 cup sugar 2/3 cup pumpkin
Cool cake completely. Beat filling ingredients.
My pumpkin roll is in the freezer - ready to be pulled out on Thanksgiving Day. I will take it out of the freezer and slice it's while still frozen which makes for cleaner and neater slices.
Today I was able to check another item off of my Thanksgiving menu. It really takes the stress out of Thanksgiving dinner when I have some of the food prepared ahead of time. I am always on the lookout for make ahead ideas for Thanksgiving. Send me a comment with your best time saving Thanksgiving idea. Ciao!
I really enjoyed the play. By the time it was over though, we were all starving so we went looking for a restaurant for a late night dinner. In an unfamiliar part of town, this proved to be a challenging task. We ended up at Chick Fil A which was not what we had planned but it was a quick option for four hungry girls. Since we were planning on going out to a nice dinner, I wanted to eat a light lunch. One of my favorite "light" and easy lunches is shrimp Cobb salad. It is really satisfying and super delicious. Shrimp Cobb Salad Salad Vinaigrette ½ pound shrimp, cooked 1/4 cup oil 4 slices turkey bacon zest of 1 lime 3 cups salad greens 3 Tablespoons lime juice 3 Tablespoons mint 1 Tablespoon brown sugar 3 Tablespoons basil ½ teaspoon red pepper flakes 1/2 teaspoons paprika 1/2 avocado, sliced Cook bacon in skillet. Wipe clean and add shrimp and toss with paprika. Cook 2 min. on each side. Put lettuce in bowl. Top with bacon, avocado, mint, basil and cooked shrimp. This recipe makes 4 large servings of Cobb salad. I love the bright flavors from the fresh mint and fresh basil. Adding turkey bacon and shrimp makes it seem more like a meal and less like a side dish. I made a really big plate of this salad and it filled me up and kept me full for a long time. Ciao!
Last night we had the most excellent pork tenderloin for dinner with a side of broccoli and cheese. I put a dry rub on the tenderloin and cooked it on the Big Green Egg - perfection. Spice Rubbed Pork Tenderloin 1 Tablespoon sugar ¼ teaspoon mustard powder 1 Tablespoon chili powder ¼ teaspoon thyme 2 teaspoons salt 2 pounds pork tenderloin
I covered it with foil and let it rest for about 15 minutes. I sliced it and served it and I am happy to report that it did not disappoint. The tenderloin was tender and juicy with a nice smoky flavor from the rub. I love this rub recipe - it's the perfect combination of sweet and salty and spicy. Ciao!
It's no secret that I have an ongoing love affair with bagels. I can think of no more wonderful breakfast than a warm, fresh from the oven bagel. Ever since my favorite bagel shop in Athens closed last year, I have been going through some serious bagel withdrawal. Don't get me wrong, I haven't boycotted my favorite carbohydrate breakfast altogether but my experiences with bagels have been less than satisfying lately. I have made attempts at homemade bagels in the past but they turned out to be somewhat disappointing. My homemade bagels were tasteless and tough. Last weekend, I was browsing through my new issue of Cooking Light and I found a recipe for "Real Bagels." The recipe promised a "chewy revelation." My interest was peaked so I decided to give them a try. I figured that I had nothing to lose. Bagels 2 cups warm water 1 teaspoon yeast 6 cups flour 2 teaspoon kosher salt 12 cups water 3/4 cup sugar
Transfer to a greased wire rack. Repeat with remaining bagels. Divide bagels between 2 baking sheets and bake 14 minutes, at 450, rotating halfway through cooking. The bagels came out of the oven golden brown even though my photograph didn't really show their color well. Since I was serving the bagels for our usual Sunday night "breakfast for dinner" meal, I decided to make them into bagel sandwiches. A sunny side up egg, a slice of colby jack cheese, a slice of rosemary ham and a warm bagel = sandwich perfection. We ate our bagels sandwiches while they were still warm from the oven and - oh my goodness - they were good. I concur with Cooking Light that these bagels were a "chewy revelation." My love for bagels is rekindled and now that I have a great recipe to make them in my own kitchen I am ready to try new bagel variations. I can definitely some see whole wheat and cinnamon bagels in my future.
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