My Sitting Room
Wednesday, August 21, 2024
Jan's Calabacitas Con Queso (Zucchini with Cheese)
Thursday, July 25, 2024
JAN'S HARD BOILED EGGS - So Easy
Bring a pan of water, deep enough to cover as many eggs as you want to cook, to a boil. Reduce to medium boil. Gently put eggs in the pan. Simmer 12-13 minutes. Make sure they remain simmering...increase heat if needed. While the eggs are simmering, prepare a bowl or another pan for an ice bath for the eggs. ICE BATH: Fill large bowl or pan 1/4 with very cold water and add some ice. Remove from heat and plunge the eggs into an ice bath adding water or ice to cover the eggs...for 5 minutes. Remove from water and refrigerate for about 1/2 hour before peeling. The eggs peel much easier than any other way I've ever made them.
Tuesday, July 16, 2024
Crunchy Cucumber Salad
CRUNCHY CUCUMBER SALAD
Red Onion chopped
Cucumber halved and peeled
and cut In cubes
½ red peppers chopped
Cherry Tomatoes cut
1T white Vinegar
¼ cup Hellmann Mayonnaise
2T sugar
1t season salt
1 ½ t dill minced
Tuesday, January 30, 2024
Yvonne's Chicken Chili
THE BEST WHITE CHICKEN CHILI RECIPE
INGREDIENTS
For The White Chicken Chili
- 2 boneless skinless chicken breasts
- 1 diced onion
- 2 cloves fresh garlic, finely minced or pressed
- 1 (8 oz) Philadelphia cream cheese one brick
- 1 (14.75 oz) can of cream corn
- 1 cup frozen corn
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (7 oz) can green chilies
- 1 cup chicken stock use more to thin out the chili if needed
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4-1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream or half and half
- toppings
INSTRUCTIONS
- In a large slow cooker add all the ingredients except the heavy cream or half and half.
- Cook on low for 6 hours or on high for 3 to 4 hours.
- When the chili is done, remove the chicken and shred it with two forks.
- Add the heavy cream or half and half to the chili.
- Add the chicken back to the chili.
- Serve in a bowl with lots of toppings.
Here’s how to make white chicken chili on the stovetop…
In a large dutch oven or pot add two tablespoon of olive oil. Add the onions and cook over a medium low heat until translucent, about 4 minutes. Add the minced garlic and cook for about 1 minute. Stir in the spices and cook for 30 seconds, stirring constantly to bloom their flavors.
Add the rest of the ingredients, minus the cream, and heat over a medium high heat until it begins to almost boil. Reduce the heat to low and simmer, giving the chili an occasional stir.
Cook for 40 minutes until the chicken is done through. Follow the recipe for the rest of the instructions.
You might like to serve it a delicious bread. Chili and cornbread are a perfect match!
SWEET CREAMED CORN SKILLET CORNBREAD RECIPE
INGREDIENTS
Batter
- 2 boxes Jiffy cornbread mix
- 1 14.75 can creamed corn
- 1/4 cup melted butter
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup sugar
- 1 TBS neutral oil, like canola oil
Topping
- butter for buttering the top of the cornbread, if desired
- honey for drizzling over the cornbread, if desired
INSTRUCTIONS
- Preheat the oven to 400 degrees.
- Add the oil to a cold 12-inch cast iron pan and put it on the middle rack of the oven as it preheats.
- Put all the batter ingredients in a large bowl and mix until just combined.
- When the oven reaches temperature, carefully remove the cast iron pan from the oven with oven mitts and gently swirl the hot oil to evenly distribute it around the skillet.
- Pour the batter into the pan and listen for the sizzle!
- Bake the cornbread on the center rack of the oven for 20-25 minutes, until it is slightly golden brown and a toothpick comes out clean from the center of the cornbread.
- Butter the top of the cornbread when it comes out of the oven, if desired.
- Wait about 10 minutes, cut into wedges and drizzle with honey and serve
Wednesday, December 27, 2023
Honey Cinnamon Butter
Honey Cinnamon Butter
1/2 cup Butter, room temperature (do not soften in microwave)
1/2 c powdered sugar
1 T Honey
1/2 t Vanilla
1 1/2 t Cinnamon
1/8 t Salt
Mix together and refrigerate until using.
My Christmas Ham & Glaze
I made a 10# pre-cooked spiral cut ham. I placed it flat side down on a rack on top of a cookie pan and covered with Reynolds Wrap and cooked it at 325 for approximately 12-15 minutes per pound and until it reaches 140 (watch closely). Raise the temp to 425 and Glaze the ham.
Glaze:
3T Dijon Mustard
3/4 c Pineapple Juice
1 cup Brown Sugar, packed
1/2 c honey
1 t cinnamon
1 t cloves
When this comes to a boil, turn down to a simmer until it thickens to coat the back of a spoon. Brush on the glaze getting some of it on each side of each slice of ham. Reserve the rest to add to your ham at the table.
Saturday, December 9, 2023
Paris Brest Dessert by Jacques Pepin
Tuesday, December 5, 2023
Tea Party Cucumber Sandwiches
Cucumber and Lemony Dill Cream Cheese Sandwiches
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced
*Cook's Note: Can cut off the bread crusts, if desired.
Directions
In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.
Friday, November 24, 2023
Rugelach
RUGELACH -Ina Garten 2 ½ dz
½# butter at room
temperature
1/4c sugar + 9T
1/4t salt
1t vanilla
2c flour
1/4c light brown sugar,
packed
1 1/2t cinnamon
3/4c raisins
1c pecans, chopped
1/2c Apricot preserves,
pureed in a food processor
1 egg beaten w/1T milk for
egg wash
Chocolate Cherry Delight Cookies
Chocolate Cherry Delight Cookies – 48 cookies
Makes 48 Cookies
Ingredients
·
1
cup butter, softened
·
1½
cups sugar
·
⅓
cup maraschino cherry juice
·
1
teaspoon vanilla extract
·
3
cups all purpose flour
·
½
cup baking cocoa
·
1
cup flaked coconut
·
¾
cup maraschino cherries, chopped
·
½
cup mini semisweet chocolate chips
Topping:
·
¾
cup vanilla frosting (use my own recipe)
·
48
maraschino cherries with stems, drained and patted dry
·
1
cup miniature semisweet chocolate chips
·
1
tsp shortening
Instructions
1.
Preheat
oven to 375 degrees. In a large bowl, beat butter and sugar until blended.
Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and
cocoa. Slowly beat into the creamed mixture. Stir in coconut, cherries and
chocolate chips.
2.
Shape
the dough into 48 balls, about 1¼ inch. Place 2 inches apart and press a deep
indentation with the end of a wooden handle. Bake for 9-11 minutes or until set
and the bottoms are lightly browned. Cool completely.