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Thursday, October 29, 2015

White Chicken Chili


What you need and what to do:
3-15 ounce cans Great Northern beans, rinsed and drained
2-1/2 
cups chopped cooked chicken
1-1/2 
cups chopped red peppers (2 medium)
1 
cup chopped onion (1 large)
2 
fresh jalapeño chile peppers, seeded and finely chopped
1 TBLS ground cumin
2 
cloves garlic, minced
1 
teaspoon salt, more to taste at serving
2 tsp dried oregano, crushed
3 1/2 
cups chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional), or a fresh served tortilla

In a 3-1/2- or 4-quart slow cooker combine drained beans, cooked chicken, sweet peppers, onion, jalapeño peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 3-4 hours. Your crock pot may differ, it's done when the peppers and the onion are cooked.

Top each serving with cheese and/or tortilla chips or a fresh tortilla on the side.
Adapted from Better Homes and Gardens

Thursday, October 22, 2015

Pike's Peak Spiked Apple Crisp

In 1978, The Junior League of Denver put out a cookbook called Colorado Cache. My first copy literally fell apart and a friend in Leadville was kind enough to send me her copy which she said she never used. Well, it remains one of my favorite books and this recipe comes from there, slightly adapted. 
I made it gluten free for a dinner we were going to but you can put white flour in it if you so desire.

Preheat your oven to 350, and grease a 2-quart casserole.
In a bowl, combine 1/2 cup granulated sugar, 1/2 cup brown sugar, 3/4 cup flour (I used gluten free oat flour), 1 tsp salt, and 1/2 cup butter cut in small pieces. Use a pastry blender to make it crumbly.

Peel and slice 5 cups apples, use a more tart apple such as a Granny Smith or Jonathan. Arrange the slices in the casserole.
Pour over this, one shot glass of Amaretto and one shot glass of Grand Marnier (I mixed them together first)
Sprinkle 1 Tablespoon of grated orange rind and 2 tsps of grated lemon rind on top and then lightly sprinkle cinnamon over that.

Spread the four, sugar mixture over the apples, then sprinkle about 1/2 cup chopped walnuts over that. Bake for about 1 hour or until it's brown on top and the apples are cooked. Serve warm with vanilla ice cream or whipped cream.

Monday, October 19, 2015

Sausage and apple stuffed acorn squash

I love squash season, all kinds of squash. This is a good recipe, and filling. Full of flavor. Yum. Oh, no need for the little mozzarella I threw on the top (as seen in the picture) because I had a bit in the frig. Doesn't need it. At all. I made only 1 squash cut in two for the two of us, double to feed 4. I served it with a spinach salad. P.S. I think this would be a great stuffing for a roast chicken or turkey.

1 large acorn squash, halved and seeded
2 Tbsp butter, melted
1 clove of garlic, pressed
1/2 tsp ground sage, divided
3/4 lb hot Italian sausage links, casings removed (I used Mulay's)
1/2 cup onion, finely chopped
2 celery ribs, finely chopped
4 oz mushrooms, chopped
1 apple, cored and chopped (use a more tart apple like a Granny Smith)
1/4 cup plain panko crumbs (or gluten free crumbs)
1/2 cup grated Parmesan cheese + a sprinkle for the top
salt and pepper

Directions:

Preheat oven to 400 degrees.

Combine the melted butter, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.

In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.

Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and parmesan. Sprinkle top with a bit of parmesan.

Divide the stuffing evenly among the squash halves, you may have a bit leftover. Return to the oven and bake for another 20 minutes. Yield: 2 servings.

Nutrition Information (per serving): 395 calories; 15.8 g. fat; 113 mg. cholesterol; 413 mg. sodium; 45.3 g. carbohydrate; 5.5 g. fiber; 23 g. protein
Adapted from food.com