South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Maggie’s Louise Slice Finger Cookies

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Maggie’s Louise Slice Finger Cookies

Base Layer:

125 grams butter, room temperature

3/4 cup super fine sugar

2 eggs, separated and at room temperature

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

3/4 cup seedless raspberry jam

8 oz. almond paste

Coconut Topping:

2 reserved egg whites

1/4 cup super fine sugar

1 1/4 cups shredded coconut

1/2 teaspoon pure vanilla extract

powdered sugar for garnish

Preheat oven to 325 degrees. Spray a 9X13 inch pan with nonstick spray. Line the sprayed pan with parchment paper on bottom and sides with parchment  extending a little over the edge to use as handles, spray lightly again with nonstick spray; set aside.

In the bowl of stand mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well combined. In a separate bowl whisk together the flour, salt, and baking powder. With the mixer set on low, mix in the dry ingredients until just combined.

Press the dough evenly into the bottom of the pan.  Roll out the almond paste into a rectangle that fits the inside of the pan., place on top of dough. Evenly spread the jam over the almond paste layer.

In a clean bowl beat the egg whites until stiff, gradually adding the sugar and vanilla extract. Fold in the shredded coconut. Spread the coconut meringue evenly over the top .

Bake for about 30-35 minutes or until top is just light golden. Remove from oven and allow to cool completely before cutting into finger sizes. Sprinkle lightly with powdered sugar.

Apple and Potato Cake with Caramel Sauce

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Apple and Potato Cake

ingredients

Apple and Potato Cake

  • 1/4 cup mashed cooked apple
  • 3/4 cup mashed cooked potatoes
  • 1 tsp. butter
  • 1 cup sugar
  • 1 beaten egg
  • 1/2 cup sultanas
  • zest of 1 lemon
  • 2 cups self rising flour
  • 1 tsp. nutmeg
  • Topping:
  • 1 cup all purpose flour
  • 3/4 cup melted butter
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon
  • Mix well together.
  • Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
  • Leave to cool in baking dish.

Caramel Sauce

  • 3/4 cup heavy cream
  • 1/4 cup butter, cut into small pieces
  • 1 1/2 cups sugar
  • 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Potato Tacos

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Potato Tacos

ingredients

Potato and Pepper Filling:

  • 3/4 lb. red potatoes, unpeeled
  • 3 fresh poblano chili peppers, roasted peeled and seeded
  • 2 red bell peppers, roasted, peeled and seeded
  • 1/2 yellow onion , diced
  • 1 cup shredded Pepper Jack Cheese
  • 1/2 cup grated, Cotija cheese
  • 1/4 cup chopped cilantro

Ancho Sauce:

  • 1 Tomato
  • 4 dried ancho chili peppers, stemmed and seeded
  • 2 cups hot tap water
  • 1 tsp. salt
  • 1/2 ground black pepper
  • 1/2 yellow onion , diced
  • 2 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. white vinegar
  • 2 tsp. dried oregano, crumbled
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • directions

    • 1

      1/2 cup Vegetable oil for frying

    • 2

      12 corn tortillas

    • 3

      Garnish

    • 4

      Grated cotija cheese

    • 5

      shredded cabbage

    • 6

      sliced tomatoes

    • 7

      lime wedges

    • 8

      To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.

    • 9

      To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

    • 10

      In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

    • 11

      Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.

    • 12

      In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.

    • 13

      Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.

Chicken Provencal Wrap

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Chicken Provencal Wrap

Package of Tomato Basil Wraps; set aside

6 cups shredded cooked chicken

1 red onion, cut in half and sliced into rings

1 Tablespoon butter

1 Tablespoon olive oil

1/2 cup sun dried tomatoes, chopped

one 15 oz. can/jar of water packed quartered artichoke hearts, drained

3 Roma tomatoes, diced

2 tablespoon capers, drained

6 large basil leaves, chiffonade

Dressing:

1/4 cup balsamic vinegsr

1/2 teaspoon red pepper flakes

1 Roma tomato, diced

2 green onions, sliced

1 clove garlic, minced

1 tablespoon capers, drained

3 large basil leaves, chiffonade

1/4 cup olive oil

1/2 cup canola oil

salt and pepper; to taste

Hearty Greens

Caramelize the red onion in the 1 tablespoon of olive oil and 1 tablespoon of butter. Place cooled caramelized onions in a large bowl. Add the remaining ingredients and toss.

Line the center of the wrap with hearty greens and add some of the filling; wrap.

Rosemary Parmesan Focaccia Bread Machine Method

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I was baking like a crazy person today and had to bring out all my weapons, that being my bread machine. This allowed me to compress time with other baking I was doing.

Rosemary Parmesan Focaccia Bread Machine Method

2 1/4 cups water

1/4 tsp sugar

1 3/4 teaspoons instant yeast

5 1/2 cups all-purpose flour

1 teaspoon salt

5 tablespoons olive oil

2 tablespoons fresh rosemary leaves

1/4 cup grated Parmensan

Topping:

Olive oil

freshly cracked black pepper

kosher salt

Parmesan, grated

rosemary leaves

Place all the ingredients except the topping ingredients in the required order as stated with your bread machine. Set machine on dough setting. When completed, line bottom of pan with parchment paper, oil with olive oil liberally a 9X13 pan or jelly roll sheet. It only depends on the thickness you want to achieve. I used a 9X13 for a specific sandwich I was making. Press the dough into the pan evenly or with a jelly roll pan lined with parchment pres dough to a 1/2 inch thickness. With your fingers poke dimples into the pressed out dough. Brush with olive oil and sprinkle lightly with salt , pepper, rosemary leaves and Parmesan cheese. Bake in preheated oven set for 400 degrees for about 30 minutes or until top is golden.

*This same recipe can be made conventionally just as you would any other yeast bread recipe using 2 rises, baking on second rise.

Glazed Chewy Oatmeal Cinnamon Chip Cookies

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Glazed Chewy Oatmeal Cinnamon Chip Cookies

1/2 lb. butter,room temperature

1 1/4 cups packed brown sugar

3/4 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

4 cups rolled oats

1 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

10 oz. bag cinnamon chips

1 cup toasted chopped walnuts

2 cups, bourbon soaked and drained raisins

Glaze- powdered sugar and water

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

Cream together the sugars and butter. Add the vanilla and the eggs one at a time, combining well after each addition.

Combine the flour,oats, baking soda, cinnamon, nutmeg and salt in a separate bowl.

Add the flour mixture to the egg mixture and blend well. Stir in the chips, raisins and nuts.

Using a small ice cream scoop, scoop out onto lined baking sheets.

Bake for about 12-13 minutes and remove from oven to cool on sheet.

Make the glaze by combining powdered sugar and a bit of water to a good drizzle consistency. Drizzle over cooled cookies and allow the glaze to set up.

Cinnamon Spiced Pumpkin Bread

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Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Raspberry Tartlets

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Raspberry Tartlets

ingredients

Crust:

  • 1 1/2 cups , plus 2 tablespoons flour
  • 1/4 cup plus 3 tablespoons sugar
  • 7 tablespoons cold butter, cut into pieces
  • 2 eggs, beaten

Pastry Cream:

  • 2 cups milk
  • 1 vanilla bean , split
  • 1/2 cup sugar
  • 5 egg yolks
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 1 tablespoon butter

directions

  • 1

    Crust:

  • 2

    Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.

  • 3

    Preheat oven to 400 degrees.

  • 4

    Butter 8-10(3 1/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer for at least 30 minutes. Remove from freezer and prick bottoms with fork. Line each pan with buttered foil and place pie weights in each pan. Bake for about 15 minutes , remove foil and continue until golden.

  • 5

    Place on cooling rack , let cool and remove pans from shell.

  • 6

    Pastry Cream:

  • 7

    Combine milk, vanilla bean and half the sugar in a large saucepan over medium heat and bring to boil. Meanwhile in a bowl , whisk the egg yolks and remaining sugar until they turn pale yellow and form a ribbon when dropped from a whisk, about 5 minutes. Sift flour and cornstarch into egg mixture and mix until blended.

  • 8

    Remove vanilla bean from hot milk mixture and gradually whisk into the egg mixture. Whisk until blended and return to saucepan and bring to boil over medium heat, stirring constantly. Boil , whisking for 2 minutes. Stream cream into mixing bowl. Dot surface with tablespoon butter and stir until melted. Cover top of cream with plastic wrap and allow to cool on rack, then refrigerate until needed.

  • 9

    3 cup fresh raspberries

  • 10

    Powdered sugar for dusting

  • 11

    Fill when ready to eat. Fill shell with pastry cream and top with berries then dust with powdered sugar.

Blackberry Cheesecake

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Let chilled cheesecake stand for twenty minutes before serving. Slice with hot knife, wiping clean before each slice.

ingredients

  • 9×3 inch round cake pan with removable bottom
  • 2 cups crushed graham cracker or vanilla wafer cookies
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 1/2 lbs cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tsp. vanilla extract
  • 5 large eggs, room temperature
  • 2 pints blackberries
  • 1/4 cup Blackberry jam

directions

  • 1

    Preheat oven to 350 degrees.

  • 2

    Butter a 9×3 in cake pan with removable bottom well. Cut a piece of parchment paper to fit the inside edge on pan extending 3-4 inches over the top of pan. Wrap inside buttered pan and spray the parchment with cooking spray. Wrap the pan bottom and up sides with two layers of foil. Set aside.

  • 3

    Combine the crust ingredients, graham cracker crumbs,2 tablespoons sugar and the 2 tablespoons melted butter. Press into bottom of pan. Bake until crust begins to brown. Allow to cool completely.

  • 4

    In a stand mixer, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl often. In a separate bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar to cream cheese mixture, mix until smooth. Add sour cream and vanilla, blend until smooth on low. Add eggs one at a time until just combined. Do not overmix.

  • 5

    Pour the cream cheese filling into the prepared pan. Set pan inside a larger shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up the sides. Bake 45 minutes; reduce temperature to 325 degrees. Continue to bake until cake is set and slightly wobbly in the center, about 30 minutes more. Turn off oven ; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours , overnight even better. Before unmolding, run a knife around the edge of the cake, between parchment and pan. Push the bottom up gently as side slides down.Peel parchment away from outside of cheesecake. Arrange the berries on top of cheesecake. Warm the blackberry jam to liquify and brush over top of berries. Dust with powdered sugar.