White Chicken Chili by Yvonne at StoneGableBlog

 https://www.stonegableblog.com/ 

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

 

Here’s how to make white chicken chili on the stovetop…

In a large dutch oven or pot and 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. Add the half and half last...heat for a couple minutes.  You can add rice or additional Chicken stock if you want more broth.

 

CAN I FREEZE THE CHILI?

I prefer not to freeze the chili it changes the texture.

Jan's Calabacitas Con Queso (Zucchini with Cheese)

Calabacitas Con Queso

1 1/2# Zucchini cut in bite size peices

3 Cobs of Corn, cooked in microwave for 3 minutes and shuck cobs and cut off kernels

1 onion sliced and lightly browned in small amount of Evoo over medium heat

1 clove of Garlic pressed

Small to medium Poblano Pepper, seeded, deveined and minced

2-3 Plum Tomatoes with seeds removed and cut into bite size peices

1T Evoo

2t Sugar

1/2 t salt

1/2t Cumin or to taste

1/2t Chili Powder or to taste

2c or more Monterey Jack Shredded Cheese

In Saucepan add 1T EVOO. Zucchini, Corn, cooked onion, garlic, Poblano pepper, tomatoes, Cumin, Chili Powder and salt.  Cook covered over medium heat until tender (about 10 minutes).

Gently stir in the sugar.  Then add the cheese sprinkled on top of the pan.  DO NOT STIR.  Keep heating until cheese is melted.  Serve warm.
 

 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.

Crunchy Cucumber Salad

 CRUNCHY CUCUMBER SALAD

Red Onion chopped

Cucumber halved and peeled and cut In cubes

½ red peppers chopped

Cherry Tomatoes cut

 Dressing

1T white Vinegar

¼ cup Hellmann Mayonnaise

2T sugar

1t season salt

1 ½ t dill minced

 Mix, chill & serve

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.

Paris Brest Dessert by Jacques Pepin

 PASTRY

3/4 cup milk

3 tablespoons unsalted butter

1/8 teaspoon salt

1/4 teaspoon granulated sugar

3/4 cup all-purpose flour

3 large eggs

2 tablespoons sliced almonds

CHOCOLATE CREAM

3/4 cup milk

2 large egg yolks

2 tablespoons granulated sugar

1 1/2 tablespoons all-purpose flour

4 ounces bittersweet chocolate, broken into 1-inch pieces

GARNISH

1 cup heavy cream

1 tablespoon dark rum

1 1/2 tablespoons granulated sugar

1 teaspoon confectioners’ sugar

(6-8 servings)

Preheat the oven to 375 degrees

THE PASTRY

Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.

Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.

Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.

Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a cross-hatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture. Remove from the oven and let cool to room temperature before removing from the cookie sheet.

THE CHOCOLATE CREAM

Bring the milk to a boil in a medium saucepan. Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream. Transfer to a bowl, cover, and let cool, then refrigerate until chilled.

THE GARNISH

Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.

TO FINISH THE CAKE

Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pressing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag that is fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.

Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.) At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Tea Party Cucumber Sandwiches

 Cucumber and Lemony Dill Cream Cheese Sandwiches

Ingredients
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.

Rugelach

 RUGELACH -Ina Garten 2 ½ dz

 8 oz cream cheese, at room temperature

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

 Cream the cheese and butter until light.  Add 1/4c sugar, salt and vanilla.  Add the flour and mix until just combined.  Dump the dough out onto a well-floured board and roll it into a ball.  Cut the ball in quarters, wrap in plastic and refrigerate for 1 hour. 

 To make the filling, combine 6T granulated sugar, the brown sugar, 12t cinnamon, raisins and nuts. 

 On a well-floured board, roll each ball of dough into 9” circle.  Spread the dough with 2T  apricot preserves and sprinkle with ½c of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges – cutting the circle in quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge.  Place the cookies, points tucked under on a baking sheet lined with parchment paper. 

 Chill for 30 minutes.  Preheat the oven to 350°.  Brush each cookie with the egg wash.  Combine 3T granulated sugar and 1 t cinnamon and sprinkle on the cookies.  Bake for 15-20 minutes, until lightly browned.  Remove to a wire rack and let cool.

 FILLINGS:  #1…sprinkle with a mixture of 1c sugar and 1/3c cocoa.  #2…Brush on 1/4c cherry preserves that have been heated to melt, then sprinkle with 1/3c dried cherries, chopped and 1/4c mini semisweet chocolate chips.

 

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.

Fill each cookie with ¾ teaspoon vanilla frosting. Top with the cherries. To make the chocolate drizzle, melt chocolate chips and shortening in a microwave safe bowl. Melt 30 seconds at a time and stir until smooth. Drizzle over the cookies.