Chicken Cacciatore

" I absolutely LOVE this recipe!  It takes just a bit of time to make, but the taste is well worth it!"

3 tbsps of olive oil
1 whole chicken, cut into 8 pieces
salt & pepper
1 medium onion, cut in half, then sliced
1 small red bell pepper, cut into strips
2 cups of sliced, fresh cremini mushrooms
2 cloves of garlic, minced
2 tsps of chopped, fresh Rosemary
1 tsp of salt
                                                                1/4 tsp red pepper flakes
                                                                1/2 cup of dry white wine (I used a Sauvignon Blanc)
                                                                1-28 oz. can of whole Italian Plum tomatoes*
                                                                1 tbsp of chopped, fresh parsley, plus more for garnish

     In a large skillet, heat the oil over medium-high heat.  Season the chicken with salt and pepper, and brown in the pan, about 4 minutes per side (you may want to cook the chicken in two batches to avoid overcrowding the pan).  Transfer the chicken to a plate and set aside.  Reduce heat to medium.  Now, add the onion, bell pepper, mushrooms, garlic, and rosemary to the skillet and sautee until vegetables are softened, about 4 minutes.  Add the wine and bring to a boil, stirring to loosen any browned bits from the skillet.  Season with the 1 tsp of salt and red pepper flakes.  Cook for about 2-3 minutes, or until the wine has almost evaporated, then add the tomatoes.  Using a spoon or spatula, break up the tomatoes a bit.  Place the chicken back into the pan.  Cover the pan, reduce the heat to low, and simmer for about 30-40 minutes, or until chicken is cooked through.  Then, remove the chicken to a serving platter.  Increase the heat to medium-high and bring the sauce to a boil.  Boil for about 3-5 minutes, or until the sauce is thickened to your liking.  Spoon the sauce over the chicken.  Serve and enjoy!

*San Marzano tomatoes are the best tasting tomatoes for this dish.  However, they can be a bit pricey.  I suggest buying them when they go on sale so that you have them on hand when making a dish like this.  Or, you can always use any brand of Italian Plum tomatoes.  The dish will still taste amazing!

    

Carne Guisada

"This recipe is inspired by one that I actually got at my local grocery store.  I tweaked the recipe, added some of this and that, and made it my own.  And the best part is that its made in the slow cooker!  How easy!"

4 tbsps of olive oil
2 lbs of beef stew meat
Salt and pepper
1 medium onion, diced
1 small green bell pepper, diced
1-12 oz. container of store-bought FRESH pico de gallo*
4 garlic cloves, minced
2 tsps of ground cumin
                                                                         2 tsps of chilli powder
                                                                         1 tsp of dried oregano
                                                                         1/3 cup of all-purpose flour
                                                                         2 cups of chicken broth
                                                                         1-10.5 oz can of diced tomatoes with green chilies, undrained
                                                                        2 bay leaves
                                                                        1/4 cup of chopped, fresh cilantro
                                                                        Sour cream, shredded cheese (for garnish)

     Season the beef with salt and pepper.  Heat 2 tbsps of the oil in a large skillet over high heat.  Add the meat and cook for 2-3 minutes, just to brown it, not fully cook it (you may want to do this in two batches to avoid overcrowding the pan and steaming the meat instead of searing it).  Remove the meat from the skillet and set aside.  If there is any liquid in the skillet, pour it out.  Now, add the remaining 2 tbsps of olive oil and reduce the temperature to medium.  Add the onions and bell peppers and cook for 3 minutes.  Then, add the pico de gallo and garlic and continue cooking another 3 minutes.  Next, add the cumin, chilli powder and oregano and stir together.  Then, add the flour and cook for 1 minute.  Add the broth to the skillet slowly, stirring constantly until smooth.  Bring to a boil and cook for 3 minutes to thicken slightly.  Now, add the diced tomatoes, beef, and the bay leaves and stir together.  Finally, pour into a slow cooker and cook on high for 5-6 hours.  Just before serving, stir in the fresh cilantro, and also add salt and pepper to taste.  Serve and garnish with sour cream, cheese, or even tortillas, if desired.  Enjoy!

*Most of the freshly prepared pico de gallo in the grocery store come it either mild, medium, or hot.  I used the mild, but if you're bold and you like a little more kick, try the medium or the hot!
                                                                  

                                                                        

Blackberry Kolaches

"My granny used to make these all the time when I was a kid, and I love them today just as much as I did back then.  They require a little time to make, but the end result is well worth it!"

Dough:

3 1/2 cups of all-purpose flour
1 package of dry, active yeast
1/4 tsp of salt
1 1/4 cups of whole milk
1/2 cup of granulated sugar
1/2 stick of butter, cubed
                                                                         1 tsp of vanilla extract
                                                                         1 large egg
                                                                                          

                                                                          Filling:

                                                                          1 pint of blackberries
                                                                          1/2 cup of granulated sugar
                                                                          2 tbsps of freshly squeezed lime juice

                                                                           Streusel Topping:

                                                                           1/2 cup of all-purpose flour
                                                                           1/4 cup of granulated sugar
                                                                           2 tbsps of butter, melted

     In a large bowl, sift together 1 1/2 cup of the flour, yeast and salt.  Set aside.  In a saucepan, combine the milk, sugar, butter, and vanilla.  Heat over medium just until the butter is melted, and the mixture is warm, but cool enough to touch (about 110 degrees).  Using a mixer, add the egg to the flour mix and stir together.  Then, SLOWLY, add the warm milk mix to the flour mix.  Beat on high for about 1 minute, or until smooth.  Next, add the remaining 2 cups of flour in 1/2 cup increments, mixing well in-between (a wooden spoon works best for this).  Now, spray the sides of the bowl with non-stick cooking spray and cover with a towel.  Set the bowl in a warm place* to rise for 1 1/2 to 2 hours.  Now is when you want to begin the filling.  Pour the blackberries into a large, plastic, resealable bag and "squish" them up using your hands (if you have a food processor, pulse the blackberries until they are coarsly chopped).  Next, in a saucepan, combine the blackberries, sugar, and lime juice and bring to a boil.  Reduce heat to medium-high, and cook for 10 minutes.  Pour into a bowl, and let the filling come to room temperature.  When the dough has risen, and with well floured hands, "pinch" the dough into balls about 3 inches in diameter and place them on a cookie sheet that has been sprayed with non-stick cooking spray (flouring your hands in-between pinching each dough ball helps prevent the dough from sticking to your hands).  Now, using your fingers, make a well about 1 1/2 inches in diameter in each dough ball, and fill with the blackberry filling (its better if you make the well and fill the dough ball right away, rather than make all the wells, and then go back and fill).  Cover the pan with a towel and let rise again, about 35-45 minutes.  Now, preheat your oven to 350 degrees.  For the streusel topping, just mix all ingredients together in a bowl until the mix is a coarse and "mealy" texutre.  When the kolaches have risen, sprinkle each one with the streusel.  Bake for 12-15 minutes, or until golden brown.  Remove from the oven and immediately brush the edges of the kolaches with melted butter.  Then, sprinkle granulated sugar over all the kolaches.  Let cool.  Serve and enjoy!  Makes about 1 dozen.

*When letting my dough rise, I usually preheat the oven to 350 degrees, and place the bowl on top of the stove.  But any warm place will do!

Grandma's Yeast Rolls

"This recipe is not from my collection, but from my Grandma's.  These rolls are so delicious and a cinch to make!"

3 1/2 cups of all-purpose flour
1 package of active, dry yeast
1 1/4 cups of milk
1/4 cup of granulated sugar
1/2 stick of butter
1 tsp of salt
1 egg


    In a large bowl, sift together 1 1/2 cups of the flour and the yeast.  Set aside.  Next, in a saucepan, heat the milk, sugar, butter, and salt over medium-low heat until butter is mostly melted (about 100 degrees on a candy thermometer).  Remove the milk from the heat.  Add the egg to the flour mix, and then GRADUALLY add the milk while beating with a hand mixer on low.  Beat ingredients for 30 seconds on low.  Then, increase the speed to high and beat 2 minutes.  Now, add the remaining 2 cups of flour in small amounts and stir with a wooden spoon until all of the flour is combined (batter will be sticky, but will form a ball on its own).  Now, spray the sides of the bowl with non-stick cooking spray and cover the bowl with a dish towel.  Place the dough in a warm place and let rise, about 1 1/2-2 hours*.  After dough has risen, with floured hands, "pinch" small dough balls, about 3 inches in diameter, and roll between your hands to form a ball**.  Place on a cookie sheet that has been sprayed with non-stick cooking spray.  Repeat this process until all dough is used.  Then, cover with a dish towel and return to the warm area to rise again, about 45 minutes to 1 hour. Now, uncover the dough balls and bake in a pre-heated 350 degree oven for 15-20 minutes, or until golden brown.  Serve with butter or honey and enjoy!  Makes about 16 rolls.

*  I usually preheat my oven to 350 degrees, and place the bowl on top of the stove to aid the rising process.  This is especially helpful in houses that are drafty, or do not have central heat and air.

**  To keep dough from sticking to your hands, coat your hands in flour in-between rolling every dough ball.

Apple Cinnamon Canine Crunchies

"I make these for my dog babies, and they LOVE them!  They seem to know that what I'm baking is for them because they sit in front of the oven and wait for them!"

1/2 cup of unsweetened applesauce
1/4 cup of honey
1/2 cup of water
1 tsp of vanilla extract
1 cup of quick cooking oats
1/2 tsp of cinnamon
2 tbsps of sugar (you may leave it out if desired)
1 1/2 cups of wheat flour (you may substitue all-purpose flour)




     Preheat oven to 325 degrees.  In a medium bowl, mix together the applesauce, honey, water, and vanilla.  Set aside.  In a large bowl, add the oats.  Then sift together the cinnamon, sugar, and flour and add to the oats.  Mix together.  Add the applesauce mixture to the flour mixture and stir until incorporated.  On a floured surface, roll out the dough to about 1/4 in. thick.  Using a cookie cutter, cut out various shapes.  Re-roll the dough and continue cutting out shapes.  Place on a non-stick cookie sheet and bake for 10-12 minutes.  Then, flip the treats over and bake for 10-12 more minutes.  Remove from the cookie sheet to a cooling rack or wax paper.  Let cool completely.  Then, watch your dog babies go crazy!

Creamy Rice Pudding

"The first time I had Rice Pudding, I fell in love!  Its a classic dessert thats rich in flavor, but only takes pennies to make!"

1 1/2 cups of cooked, white rice
2 cups of whole milk
1/3 cup of firmly packed light brown sugar
1/4 tsp of salt
1 egg, beaten
2/3 cup of raisins*
1 tbsp of butter
1/2 tsp of vanilla extract
1/2 tsp of ground cinnamon



     In a medium saucepan, add the rice, 1 1/2 cups of the milk, the sugar, and salt.  Cook for 15-20 minutes over medium heat, stirring constantly, until thick and creamy.  Remove from heat and stir in the remaining 1/2 cup of milk.  Then, add 1 tbsp of the rice to the beaten egg and whisk quickly to incorporate.  Then, add another tablespoon of the rice to the egg and continue to whisk quickly until incorporated.  Now, add the egg mixture to the saucepan and whisk quickly to incorporate.  Add in the raisins and cinnamon and cook over medium heat for 2 minutes, stirring contantly.  Remove from heat and stir in the butter and vanilla extract.  Serve and enjoy!

*To add a little more flavor to your pudding, put the raisins in a bowl and add 1/4 cup of bourbon.  Let the raisins sit for about 10 minutes.  Then, when adding the raisins to the pudding, add any remaining bourbon left in the bowl also! 

Southern Chicken and Dumplings

"Chicken and Dumplings are are a wonderful winter weather meal.  Not only does it keep you warm, but it also help to fight off those pesky winter colds faster!"

6 cups of water
6 chicken boulion cubes
2 medium onions, chopped
2 large carrots, chopped
5 stalks of celery, chopped
4 cloves of garlic, skins removed and smashed
1/2 package of frozen dumplings
3 cups of cooked, shredded chicken*
                                                                         1 cup of heavy cream
                                                                         1/4 tsp of dry rubbed sage
                                                                         1/4 tsp of poultry seasoning
                                                                         Salt & pepper, to taste
                                                                         Chopped, fresh parsley, for garnish (optional)

     In a large stock pot, heat the water to boiling.  Drop in the boulion cubes and all of the vegetables.  Boil on high for 5 minutes, then reduce heat.  Cover and simmer on low for 1 hour.  Then, pour the stock into a large bowl through a strainer, to seperate the vegetables from the liquid.  Discard the vegetables.  Pour the strained liquid back into the stock pot and bring to a rolling boil.  Remove the dumplings from the freezer.  If they are in long strips, break each one into 4 pieces.  Add the dumplings one at a time, stirring occasionally to prevent dumplings from sticking together.  Then, reduce heat, cover, and simmer for 35 minutes, stirring occasionally.  Next, add the chicken, heavy cream, sage, and poultry seasoning.  Cook for an additional 10 minutes.  Finally, add salt and pepper to taste.  Garnish with fresh parsley, if desired.  Enjoy! 

*For my chicken, I usually buy a package of 3 split chicken breasts, bone in, skin on.  I drizzle them with olive oil and season them with salt and pepper.  Then I bake them in a 375 degree oven for 1 hour.  However, you can use a store-bought rotisserie chicken to save time!