Creamy Mexican Chicken

Creamy Mexican Chicken

This is one of my favorite recipes, but it's hard to make a very appetizing photo of the finished dish so I've hesitated to add it to this blog. However, I made another pot today and it's just too good to keep to myself, so here you go. It's simple, tasty food that isn't a carbon copy of every Mexican dish you've ever tasted. This is my variation. I hope you enjoy it.

CREAMY MEXICAN CHICKEN

2-3 pounds boneless skinless chicken breast, frozen

1 15 oz can whole kernel corn, drained

1 15 oz can black beans, drained and rinsed well

1 15 oz can Ro-Tel tomatoes

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

8 oz cream cheese

Place the chicken, canned vegetables, and spices in a crock pot. Cook on low for about 5 hours. Remove the whole breasts, allow to rest for 5-10 minutes. Shred the meat.* Add the cream cheese to the vegetables in the crock pot and allow it to melt. Stir it into the sauce that forms itself. Return the shredded chicken to the pot, reduce to low and simmer for 30 minutes. 

Serve in flour tortillas as tacos (with your favorite toppings) or over rice or baked potatoes. It's also good ladled over hearty wheat bread as an open-faced sandwich. 

*The easiest way to shred cooked chicken is to use your stand mixer. Put the hot, cooked breasts in the bowl and use the paddle attachment to shred it. It takes about 30 seconds! You're welcome!

Swedish Tea Ring

Swedish Tea Ring (Thanks, Mom!)

This recipe just SINGS of Christmas. My mom has become famous for making them at Christmas time for decades. She usually makes 3-4 at a time and shares them with friends and family. I know it's called a tea ring, but I think it's best with coffee!

SWEDISH TEA RING

2 pkg yeast

¼ c warm water

1 c milk

¼ c butter

½ c sugar

1 t salt

1 t grated lemon rind

2 eggs beaten

6-7 c sifted flour

Soften yeast in water. Scald milk. Add butter, sugar, and salt. Cool to lukewarm.  Add enough flour to make a thick batter. (about 5 c) Add yeast, eggs, and rind. Beat well. Stir in enough flour to make a soft dough (1-2 c) Turn out dough onto lightly floured board, knead until satin-like in texture. Place in greased bowl, cover, let rise until double. Punch down. Roll out to 5x10x1/2 inch. Brush with melted butter, sprinkle with brown sugar and cinnamon. Roll lengthwise. Seal edge. Place on greased sheet. Shape into ring, sealing the ends. With a sharp knife, slice every inch, about ½ way through. Turn each slice slightly sideways. Brush with melted butter, or egg wash. Let rise to double.

Bake at 375* 25-30 min.

Cool on rack, frost and decorate like a wreath.

 

Mississippi Roast Beef

I'm usually not a guy who follows a recipe but this one was so unusual before I started it that I made it just the way I found it. As I type this, it's still resting in the crock pot but I already know it's going to make a repeat appearance at my house! I think this will be great served over rice or a baked potato. It's not health food, but sometimes you just have to make something delicious! This is it! I don't know why this is called Mississippi Roast, but if they eat like this every day in Mississippi, they would all weigh 400 pounds!

MISSISSIPPI ROAST BEEF

3 lb chuck roast

1 envelope dry rand dressing mix

1 envelope dry au jus mix

5 pepperoncini (pickled peppers)

1 stick butter, not margarine

Put the roast in your crock pot. Sprinkle on the seasoning mixes. Put the whole stick of butter on top and add the peppers. Cook on low for 7-8 hours. Do NOT lift the lid. Enjoy.

I cooked this overnight. It smelled so good that it woke me up more than once! 

Bacon-Wrapped Poppers

You're looking for a new, tasty appetizer to take to a Christmas or New Year's party. Look no further, you found it! Bacon, Cream Cheese, Spices, and Fresh Peppers. MMMM. These are good if you serve them hot out of the oven or if they cool to room temperature. They travel well, too. Enjoy!

BACON-WRAPPED POPPERS

1 pound small sweet peppers (use a variety of colors)

1 pound bacon

1 pound cream cheese

2 tsp ground cayenne

2 tsp garlic powder

2 tsp cumin

1 tsp dried basil

Cook the bacon on a wire rack in a 300º oven until it's about half cooked. It MUST remain pliable so don't overcook it! While the bacon is cooking prepare the peppers by cutting about 1/4 of the side off of each pepper so you have room to remove the seeds and veins from the inside. Save the "lid" that you cut off. When the peppers are ready, in a separate bowl, mix together the remaining ingredients and the "lids" that have been chopped finely.

Fill the peppers generously with the cream cheese mixture. If you over-stuffing some and run out of filling for some of the peppers, that is better than having too little filling in all of the peppers. When they are stuffed, wrap each stuffed pepper in 1/2 a strip of 1/2 cooked bacon and secure the bacon with a wooden pick. Bake the wrapped poppers on a wire rack at 300º for about 30 minutes, then increase the temperature to 450º to crisp the bacon and finish the baking. Carefully remove them from the rack and arrange on a serving plate and allow them to cool slightly. Eating them directly from the oven will result in blisters on the roof of your mouth!

Truly Simple Cookies

Truly Simple Cookies

This is another non-original recipe but the variation is all mine. When I first read this, I didn't believe that anything this simple would work. It does. Yes, there are only THREE ingredients in each of these recipes! The Nutella version is very crispy, sugary, chocolaty. The peanut butter version is going to be a good one to have with ice cream or a glass of ice cold milk.

TRULY SIMPLE COOKIES

1 cup Nutella

1 cup sugar

1 egg

(Yes, that's ALL there is to it!)

Mix the three ingredients, dip in one ounce balls onto a parchment-lined cookie sheet. Bake at 325º for 12-15 minutes. This will make two dozen 3" cookies so leave room for them to spread as they bake. Remove from the oven, cool a few minutes on the cookie sheet and carefully transfer to a cooling rack. These are very fragile until they cool.

Variation: 

Substitute 1 cup peanut butter for the Nutella. These will NOT spread so use the back of a spatula or the bottom of a glass dipped in sugar to flatten them before baking. These will need to bake for a few minutes more--15-20 minutes.  

Chocolate Hazelnut Pretzels

Chocolate Hazelnut Pretzels

Tomorrow is December 1st so it's time to start making Christmas goodies! One of the easiest and tastiest recipes is not an original, but I've adapted it to make it my own. I've seen these treats done with M&M's instead of nuts but I like the crunch. The other thing I like about this recipe is that it takes about 20 minutes to make five dozen treats! The hardest part is unwrapping the Kisses! Make these and you'll hit the bull's eye!

Chocolate Hazelnut Pretzels

60 round pretzels

60 Hershey's Kisses, unwrapped. (I used some milk chocolate and some dark.)

60 whole Hazelnuts.

Put a sheet of parchment paper on a rimmed cookie sheet. Place the Kisses on the paper and drop a pretzel over each Kiss. Keep the pretzels flat on the cookie sheet. Put them in a warm (200º) oven for a few minutes, just to soften the chocolate. 

When the chocolate is soft, remove from the oven and place a nut in the middle of each Kiss. Press down to push the chocolate out to fill the ring. Chill for a few minutes and remove from the parchment paper. Store in an airtight container.

Southwestern Chili

Southwestern Chili

Chili is another one of my standard comfort foods. It's always best the day after it was made, but it's an easy, quick supper to put together after work, too. This one is an adaptation because I didn't have any kidney beans and I didn't have enough black beans to make it with just beans. The corn gives a nice, subtle sweetness to balance the spiciness of the bloody mary mix.

SOUTHWESTERN CHILI

1 lb lean ground beef

2 T minced dried onion or 1 medium onion, minced. 

1 15 oz can black beans, drained and rinsed

1 15 oz can whole kernel corn, drained

1 15 oz can diced tomatoes. (I used fire roasted tomatoes with garlic)

1 32 oz bottle spicy Bloody Mary mix. I recommend Irish Dog if you can get it in your area.

Brown the beef in your soup pot and crumble it as it cooks. When the pink is gone from the burger, add the rest of the ingredients. Bring to a boil, then reduce heat and simmer. The longer you simmer it, the more the flavors will marry. Stir occasionally. Serve with fresh veggies and crusty bread. This would also be very good with some shredded cheddar chees on top.

Bacon Cheeseburger Soup in the Crockpot

Bacon Cheeseburger Soup

Yesterday it was 70º outside and felt like spring. Today the wind is blowing from the northwest and the weatherman says it could snow tonight! So, cold weather makes me think of soup. I found this today and it's worth sharing. When you're choosing your herbs and spices, make this recipe your own--find the flavors you like and go with them!

BACON CHEESEBURGER SOUP IN THE CROCKPOT

1 pound hamburger

1 pound bacon

1 medium onion, chopped

1 8 ounce package Philadelphia Cooking Cream (I like the Santa Fe Blend for this recipe)

2 pounds shredded frozen hash browns

2 pounds Velveeta Cheese, cubed.

32 ounces Chicken stock

Herbs to your taste. About 3-4 teaspoons total. I like basil and oregano or southwest spices.

Salt and pepper to taste.

Brown the hamburger and bacon. Drain, reserving 2 Tablespoons of the bacon grease. Use the reserved bacon grease to brown the onion

Reserve some bacon for garnish. Put the meat and onion in the crockpot. Add the other ingredients. Choose the herbs according to your taste. Remember that there are a lot of potatoes in this so don't be stingy with the herbs, salt, and pepper. 

Heat on low for 4-6 hours or on high for 2-4 hours, stirring occasionally. Garnish with reserved bacon crumbles.

Drunken Bears

Drunken Bears

This is less a recipe and more a "how to" but several people have asked how I do these, so here it is. Disclaimer: These are ONLY for adults and you should partake with caution because they will sneak up behind you and KICK you!

Drunken Bears

Good quality Gummi Bears (Don't use the Swedish Fish or any other Gummi that has a coating.)

Vodka to cover them in a dish.

Use a glass dish, not too big. I used a shot glass the first time I made these. Put as many Gummis as you want to soak into the dish. Cover with Vodka. Cover the dish with plastic wrap--make sure it doesn't touch the vodka. Place in the refrigerator for 1-2 days. Drain but keep moist. Enjoy RESPONSIBLY!

Rum Chocolate Cherries

Rum Chocolate Cherries

Christmas is less than two months away. It's time to start thinking about good things to have for the celebrations. One of my favorites is a treat that I invented. It should be enjoyed in moderation as the rum will kick you in the pants if you're not careful!

Rum Chocolate Cherries

One small jar maraschino cherries with stems

1/2 cup good quality rum

1/2 pound Dove milk chocolate

1/2 pound Dove dark chocolate

Drain the juice from the jar of cherries and replace it with enough rum to cover the cherries in the jar. Put this in the refrigerator for at least 24 hours. Soaking them longer doesn't hurt but soaking them for more than a day doesn't make them any better. Remove the cherries and put them on a paper towel to air dry for about 30 minutes.

While the cherries are drying, melt either one of the chocolates in a shallow bowl. Use a double boiler or the microwave, just be careful not to scorch the chocolate. Dip each cherry individually, holding the stem. Make sure that the cherry is completely covered and the chocolate goes a little way onto the stem. Set them onto waxed paper to cool.

While they are cooling, melt the other chocolate the same way you did with the first. Dip each cherry again but this time, leave some of the first layer of chocolate showing at the top. Again, cool them on waxed paper. 

A single dip of chocolate just isn't quite enough to hold up to the rum so dip them twice. Using two different kinds of chocolate makes them look and taste better.

Remember to enjoy these responsibly, the alcohol doesn't cook out of them and they are potent. Of course, these are not for kids! Merry Christmas!

Seven C's Cake

Seven C's Cake

Sometimes you just have to take the simplest approach. This combines several of my favorite flavors into a dessert that really turned out well. It's quick and easy if you have the ingredients. Use your favorite chocolate cake recipe from scratch or use a good mix, with the toppings, nobody will know the difference. The Seven C's are Chocolate Cake, Cream of Coconut, Coffee Liqueur, and Cream Cheese icing.

Seven C's Cake

Make any 9x13 Chocolate Cake. While it's still warm out of the oven, poke it all over with a fork making lots of holes for the liquid.

While the cake is baking, mix a can of Cream of Coconut (find it with the drink mixers in the wine and spirits department at your grocery store.) with a half cup of your favorite Coffee Liqueur. I use the Iowa Roast Coffee Liqueur from Mississippi River Distilling Company in LeClaire Iowa. Pour that mixture over the poked cake, keeping the liquid as evenly distributed as possible. Allow it to soak into the warm cake. 

When it's cool, ice it with butter cream icing. I make mine with a stick of cool butter, 8 oz of Cream Cheese, a cup of powdered sugar, and 1/2 teaspoon vanilla extract. Whip that until smooth and fluffy and spread it on the cake. This cake is SO moist that it's hard to ice it without getting cake into the icing. As you can see in the photo, colored sugar and chocolate sprinkles cover a multitude of sins!

Serve this one with a spoon--it will drip!

Maple Bourbon Glazed Smoked Pork Chops

Maple Bourbon Glazed Smoked Pork Chops

Ham and Eggs. Baseball and Hot Dogs. Chicago and Pizza. Iowa and Mashed Potatoes and Gravy. Bourbon and Maple. Some things just belong together. This was one of my "see what's in the cupboard and cook it" recipes. I'll be making it again!

MAPLE BOURBON GLAZED PORK CHOPS

2 12 ounce Smoked Pork Chops. I get mine at Fareway and you just can't beat them.

3 T Bourbon. I recommend Mississippi River Distilling Company's Cody Road Bourbon. Use good stuff.

1/4 Cup Real Maple Syrup

2 T Brown Sugar

2 T Butter

Heat oven to 350º. Melt the butter, brown sugar, maple syrup, and bourbon in an oven-proof skillet over medium heat. Cook the glaze on medium heat to reduce the volume by one half. Put the chops in the glaze and cook for a few minutes on each side. Turn them often coat the chops with the glaze. When the glaze is sticking to the chops nicely, put the skillet into the center of the oven. Bake for 30 minutes. Let them rest a few minutes before serving.

Of course you can double or triple this recipe if you have a bigger family, just use a bigger skillet as you don't want to crowd the chops. After dinner, you can auction access to the glazed pan and a spoon! I served these with Orange Basil Fettuccine in a plain butter sauce that was remarkable.

Savory Parmesan Crusted Chicken Breasts

Savory Parmesan Crusted Chicken Breasts

It's a cool, rainy day in Iowa so I wanted something warm and comforting for dinner. Using what I had in the house already, I came up with this idea. Since the chicken is skinless, I can tell myself that it's healthier than other ways to prepare it, but the mayo kind of negates the low-fat idea, too, so don't eat like this every day!

SAVORY PARMESAN CRUSTED CHICKEN BREASTS

4 boneless skinless chicken breast halves

3/4 cup mayonnaise

3/4 cup Parmesan cheese, grated

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried dill weed

fresh ground black pepper

dried rosemary leaves

Pat the breasts dry and place them in a large baking dish. Mix the Mayo, cheese, garlic, oregano, and dill to a fairly thick paste. Spread onto the breasts, evenly coating the top of each piece. Sprinkle with black pepper and rosemary. Bake uncovered at 350º for one hour. It will be golden brown.

The mayonnaise melts into the chicken, keeping it nice and moist while the Parmesan makes a very tasty crust that almost tastes like breading. I served this with a side of pasta and marinara sauce that made me feel like I was in an Italian restaurant except I still have to do the dishes!

Apple Bread

Apple Bread

Another recipe from mom. It just doesn't get much better than this!

APPLE BREAD

Makes 1 loaf. 

DO NOT peel the apples.
1 egg, beaten
1 C sugar
2 C chopped apples

ADD
1 1/2 C flour
1 tsp soda
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

ADD
1/2 cup oil

If desired 1 C chopped nuts may be added. Makes a drier bread.
Bake 350 for 50-60 minutes or until bread pulls away from sides of pan. Pick should come out clean.

Blueberry Muffins

Blueberry Muffins

I

Mom made these for Christmas breakfast, one bite and I was addicted. It's a light batter that makes a fluffy muffin, the cinnamon crunch topping makes these so good! Frozen berries work fine and I've done these with cherries and raspberries, too. For another change, use some of the citrus rind candy (earlier blog) crumbled into the batter.

BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Pizza Soup

Pizza Soup

I keep coming back to comfort food... Soup is one of my favorites since you can put it together, let it simmer, and then enjoy leftovers for a few days. Pizza is great, too. I thought I could take all the ingredients that I like in pizza and use them in soup. I tried pepperoni but it was too greasy so I changed that to Italian Sausage. It's hard to get a good crust in soup, but pasta is an acceptable substitute. The sprinkle of Mozzarella on top really makes this recipe good. 

PIZZA SOUP

1 lb bulk sweet Italian sausage

2 T olive oil

1 medium onion, diced

1 green bell pepper, diced

1 large can diced tomatoes

2 quarts chicken or beef stock

1 lb cheese tortellini

shredded mozzarella 

fresh basil, chopped

In a large stock pot, brown the sausage. Remove when done. If needed, add olive oil to the pan. Cook the diced vegetables until soft, stirring occasionally. Add the tomatoes, stock, and cooked sausage. Bring the soup to a slow boil and add the tortellini. Cook until the pasta is done then reduce heat and simmer for at least 30 minutes. Sprinkle with mozzarella and basil on top after you dip the soup into bowls.

Serve this with a fresh salad and some crusty bread. Try the Bourbon Beer Bread earlier in this blog!

Goulash

Goulash

It's hard to write a recipe for goulash because a LOT of my method is opening the cupboard and dumping whatever is there! Feel free to adjust this according to your tastes!

GOULASH

1 # lean hamburger

1 can diced tomatoes, whatever variety you have

1 small can tomato sauce

1 t dried minced onion

1/2 t garlic powder

1 t basil

1 t oregano

1 t dill weed

1/2 t hot chili powder

1/4 t cayenne

Salt and pepper to taste

1 # dry pasta. I used shells and rotini because I had about a half pound of each.

In a large heavy skillet, brown and crumble the burger. Add tomatoes and sauce--rinse the cans and add that water, too. Add spices. Simmer until it's boiling and add the dry pasta. Stir to cover the pasta and put a lid or heavy foil over the pan. Cook at a simmer, stirring occasionally and adding a cup or two of water as needed, for about 30 minutes or until the pasta is done. The longer it simmers, the more the flavors will meld.

Leftovers will only get better tomorrow!

Boiled Baked Potatoes

Boiled Baked Potatoes

Sometimes I get tired of plain baked potatoes and I can't figure out why anyone would like plain boiled potatoes. These are simple and turn regular baked potatoes into a side dish with some wow. 

BOILED BAKED POTATOES

2 # small red or gold potatoes

Olive oil

Coarse Salt

Freshly Ground Coarse Pepper

Rosemary or other herbs of your choice

Boil potatoes in a large pan until fork tender. Let them cool. (This can be done a day in advance if necessary.) Put the boiled whole potatoes on a rimmed sheet pan. Using a heavy glass or a potato masher, flatten the boiled potato without completely mashing them. I used a glass and twist a little bit to open the potatoes up a little so the edges will brown. Drizzle the smashed potatoes generously with olive oil, sprinkle with seasonings. Bake for about 30 minutes at 350º until the broken edges of the potatoes are golden brown. 

I serve these with grilled steaks and fresh green beans or asparagus. I think they would also be very good as the basis for potato salad.

Crock Pot Beef Stew

Crock Pot Beef Stew

It's getting cold outside so I'm thinking of comfort food. One of my favorites is beef stew. It's easiest in the crock pot. This is another adaptation from the world's best cook--mom!

CROCK POT BEEF STEW

1 1/2 # lean stew beef

1 1/2 # small red potatoes, skin on, quartered

4 large carrots, scrubbed, skin on, chopped in large chunks

2 medium red onions, skinned, quartered

2 large tomatoes, yellow or red or both, chopped

1 medium red bell pepper
1 cup red wine (Pinot Noir is my favorite but use what you like to drink)

Coarse salt and pepper to taste

1 t basil, more to taste.

Layer ingredients in your crock pot in the order listed, beef on the bottom. Cook on low for 8-9 hours. I usually put this together at night, let it cook all night, cool and refrigerate. It's best when warmed up. Stir to combine the ingredients before serving. This is especially good served with some warm, crusty bread.

Bourbon Maple Twice Baked Sweet Potatoes

Bourbon Maple Twice Baked Sweet Potatoes

Thanksgiving is my favorite holiday and I always try to come up with one "special" dish for the day. Last year I came up with some "twice baked" sweet potatoes--once in the skin and once in the casserole.

BOURBON MAPLE TWICE BAKED SWEET POTATOES

2 tablespoons vegetable oil

3 lbs sweet potatoes (about 6)

1/2 cup cream cheese

 6 tablespoons melted butter, divided
2 tablespoons pure maple syrup
2 tablespoons Bourbon (Cody Road from Mississippi River Distilling Company is my choice)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg, divided
1/4 cup chopped pecans (or hazelnuts)
1/4 cup panko bread crumbs
salt and pepper

Preheat oven to 350°. Oil the sweet potatoes and roast on baking sheet until done, 1 to 1 ½ hours. Cool slightly. Skin potato and place the flesh in a bowl.
Mix in the cream cheese, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste. 

Using a hand mixer (or potato masher), mash until chunky.

Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes. Bake another 20-30 minutes until warmed through and golden on top.

Raspberry Stout Brownies

Raspberry Stout Brownies

As Autumn arrives my mind starts drifting again to dark chocolate and dark beer. The two seem to go hand in hand. I found a recipe for brownies and adapted it with a raspberry glaze and used locally brewed beer. It's a winner!

RASPBERRY STOUT BROWNIES

1 cup Stout Beer. ( I use Great River Straight Pipe Stout. If you can't get it, use Guinness.)

12 ounces semisweet or bittersweet chocolate (Use GOOD chocolate, it's key.)

1 cup  (2 sticks) unsalted butter

1 ½ cups sugar

3 large eggs

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 ¼ teaspoons kosher salt

1 pint fresh Raspberries

½ cup sugar

Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. 

 Stir chocolate and butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then stout from pan. Fold in flour and salt. Pour batter into prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. 

While the brownies bake, cook berries, sugar and a little water in a small sauce pan over medium low heat until thickened.

Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. Using foil overhang, lift brownie from pan; cut into small squares.These will be VERY moist!