Feeding Our Families and Friends
Recipes We Love. Some Personal. Some Admittedly Stolen.
Fiesta Chicken
2 cans black beans
1 jar salsa
chicken pieces of your choice. (I use boneless skinless thighs.)
1 can corn (if you like)
Lightly brown chicken in a few tbl of olive oil, dump cans of black beans and salsa and cook until chicken done shred chicken and serve over rice with your choice of toppings.
Pumpkin Spice Cream Cheese Spread
courtesy of Pinch My Salt Blog
4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!
Use as a dip for apples slices, a “frosting” for pumpkin spice cupcakes, use on your morning bagel etc. If you think of something new let me know!!!!!
Chipotle Flourless Chocolate Cake Recipe
Ingredients
* 10 oz. of semisweet chocolate, roughly chopped
* 7 tablespoons of unsalted butter, cut into pieces
* 5 large eggs, room temperature
* 1 cup of sugar
* 1/2 teaspoon of cinnamon
* 3/4 teaspoon of chipotle chili powder
* Dash of cayenne pepper
* Pinch of salt
* Powdered sugar for dusting (optional)
Method
1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).
2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.
Curry Cauliflower Soup
1-2 yellow diced onions
4-5 Yukon gold potatoes cubed
1 head cauliflower chopped
1 tsp curry powder or more
1 tsp cumin
1 pinch cayenne or more
salt and pepper
lemon juice for 1 lemon
1 box veggie broth
milk or evaporated milk
In olive oil, saute the onions about 5-7 minutes. Add the spices and the potatoes and saute another 5 minutes. Add the chopped cauliflower. Then add the broth and a bit of water–you need to cover everything. Bring to a boil and then turn down to a simmer and cover. If you are in a hurry this will take about 40 minutes to cook, otherwise I let it simmer all day. Puree with the stick blender and then add the lemon juice and enough milk to change the color and make it creamy. Taste and add more salt/pepper/cayenne as needed.
Spring Black Bean Salad
2 cups black beans
1 cup corn
1/2 green bell pepper
1/2 red bell pepper
5 green onions
1/3 cup green stuffed olives
black olives (to taste)
fresh parsley (to taste)
salt & pepper (to taste)
lemon juice (to taste)
olive oil (to taste)
Directions:
1. If cooking the beans, have them previously ready; if using can, drain and rinse well; same procedure for corn.
2. Wash peppers well and dice into bite-sized pieces; chop green onions, parsley, and olives.
3. Mix all ingredients together and let the flavors meld in the fridge. Serve cold.
Pound Cake
1 c. butter or margarine (or 1 stick each)
3 c. sugar
6 egg yolks
add 1 small package of sour cream
3 c. cake flour (one at a time)
1/4 tsp. vanilla
Cream butter and sugar. Set aside egg yolks. Add sour cream, flour and vanilla. Beat egg yolds and fold in above mixture.
Bake at 300 degrees for 1 1/2 hours or until knife comes out clean.
