Category Archives: Recipes

Cream of Chicken and Wild Rice Soup

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the don…It’s supposed to get cold and maybe even snow this weekend. I’ll go to the grocery if you’ll whip up a pot of that yummy chicken rice soup for the grands and me! My happy reply…dealeo! I’m here as the CFO (Chief Female Officer) of Forest Hills just helping to Empower Your Culinary Dreams, while offering a little nod to International Women’s Day.

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Here’s What You’ll Need:
1 Tbs olive oil
4 oz cremini mushrooms, sliced
5 stalks celery, sliced
5 carrots, sliced
1/2 medium sweet onion, diced
1/4 cup all-purpose flour
1/4 t salt
1/2 t pepper
2 bay leaves
1 t chopped dill
1 t celery seed
8 cups low sodium chicken broth
1 cup quick cooking wild rice
Breast meat of rotisserie chicken, chopped
Cup fat free sour cream
2 Tbs chopped fresh parsley

And Here’s How You Do It:
Heat oil in soup pot.
Add mushrooms, celery, carrots, and onion.
Cook, stirring often, until vegetables are softened, about 5 minutes.
Add flour, and all other seasonings and stir until incorporated, about a minute.
Add broth, and bring to a boil.
Add rice, and reduce to simmer.
Cover and cook 5 to 7 minutes.
Stir in chicken, sour cream, and parsley.
Cook on medium 5 minutes, stirring half way through time.
Turn heat off, leaving pot on hot eye.
Stir again, and let sit for 30 minutes, stirring occasionally.

Adapted from Cooking Light.
Serves 6.
380 calories for 2 cup serving.

Chocolate Lava Cakes

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dessert-chocolate-lava-cakes-iBusiness Class with Turkish Airlines is kinda sweet. And on our return flight from Istanbul back to the Great USofA this past weekend, one of the sweets served was a warm chocolate cake. I knew better than to be tempted by that offer…but i will share this authentic offering! Back in the winter of 2007, the don and I took a wee respite at the Ritz Carlton in Cancun. Whoa…that’s been a decade! They had just reopened after the devastation of Hurricane Wilma, and they were thrilled to have guests back in the hotel. As part of the major renovation, the Ritz added an all Viking Culinary Center. What a beautiful atmosphere in which to cook; added bonus, it overlooks the Caribbean Sea. That’s right. One of the courses I took with Chef Rory that week included this show stopper.  I was a bit afraid initially of my results, but it was perfection on a plate; and it has turned out perfectly in my home kitchen time and time again! Sharing the Love!

8 oz bittersweet chocolate, chopped or broken into pieces
2 1/2 sticks butter
5 egg yolks
5 whole eggs
3/4 cup granulated sugar
6 Tbs all-purpose flour, sifted

Preheat oven to 425°.
In a small sauce pan, melt the chocolate and butter together over very low heat.
*Do not allow chocolate to get too hot.
Remove from heat and keep warm.
In a large bowl whisk together the egg yolks, whole eggs, and sugar.
Pour warm chocolate into egg mixture.
While stirring chocolate mixture add sifted flour slowly to avoid lumps.
Spray 6 soufflé cups with cooking spray.
Pour mixture into cups and place on a sheet pan and bake for 15 minutes.

Remove from oven and allow to rest 3 minutes.

To serve:
Go around edges of soufflé cup with a knife to loosen the cake.
Invert on to a plate.
Add a scoop of vanilla ice cream on side of cake.

Makes 6 mid-size ramekins, or 8 small ramekins.

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Chicken Soup with Herbed Cornmeal Dumplings

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Soup. Owned.

Everyone knows I could eat soup for every meal. Make this yummy chicken and dumplings (with a twist), and call your best friend. Some things are simply worthy of passing down, and this one will not disappoint! It’s a one bowl wonder; no need for bread on the side – it’s right there in the soup just looking up at you. Licking my lips.soup-chciken-with-herbed-cornmeal-dumplings-iv

Here’s your grocery list:
1/4 cup salted butter, divided
8 medium carrots, thinly sliced
8 stalks celery, sliced thinly on the diagonal
1 medium sweet yellow onion, chopped
1/2 cup plus 2 Tbs all-purpose flour, divided
8 cups chicken broth
1 bay leaf
1/2 t kosher salt
Breast meat of a rotisserie chicken, shredded
1/2 cup coarse plain yellow cornmeal
1 t baking powder
1/4 t baking soda
1/2 t lemon salt
1/2 t ground black pepper
1/2 cup buttermilk
2 Tbs chopped flat leaf parsley
2 Tbs chopped fresh thyme

Now, here’s your “how to”:
Melt 2 Tbs of butter in soup pot over medium high heat.
Add carrots, celery, and onion.
Cook, stirring occasionally until tender, about 6 minutes.
Add 2 Tbs of flour.
Stir to combine, and cook 2 minutes.
Add half of broth, bay leaf, and 1/2 t salt.
Cook, stirring occasionally, until thickened, 4 to 5 minutes.
Stir in remaining broth, and chicken.
Remove pot from heat.

In medium bowl, whisk together cornmeal, baking powder, baking soda, lemon salt, black pepper, and remaining 1/2 cup flour.
Cut remaining 2 Tbs butter into flour mixture with pastry blender, until it resembles coarse meal.
Add buttermilk, parsley, and thyme.
Stir just until dough is moistened.

soup-chciken-with-herbed-cornmeal-dumplings-iiHeat soup pot over medium heat.
Roll dumplings into 10 to 12 balls.
Drop dumplings 1/2 to 1 inch apart into soup mixture.
Cover and cook until dumplings are done, and dry to touch, about 15 to 20 minutes.
Initially they will appear to be breaking apart.
Leave them alone and they will be just fine.
Serve immediately.
Serves 6.

Next stop, Bangkok! Crossing borders. Taking cooking lessons as we venture to Thailand, Cambodia, and Vietnam. Um hmm. Coming home with new talents to share. Can’t wait. Bet you can’t either!

Vegetarian Mini Enchilada

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Stomp.jpg

I “Stomp”ed around Chicago with td (my husband of 41+ years!) and some friends for a few days just before the 2017 New Year. We happily played the usual suspects tourists…

beanposed with The Bean (formal name “Cloud Gate”) created and installed in 2006 by the amazing Anish Kapoor,

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hung out with blues great, Buddy Guy, 2012 Kennedy Center Honor Recipient (please watch this video with Morgan Freeman presenting Mr. Guy with the Honor), seized this magical photo op with him at his club, Buddy Guy’s Legends), bavettesand hopped from one fantastic restaurant and hotel bar to the next. No lack there, my friends! BONUS, we enjoyed dinner one night with James Beard Award winning chef Rick Bayless at Frontera Grill. I mean, we just couldn’t even decide what to order; it all was so tempting…so we began with hand crafted margaritas. I was so inspired with our dinner, that I flew home and waked up my own kitchen, and prepared this concoction. So…take this little jewel to the bank and thank Rick B. and Peg all the way! And PtotheS…

Be Sociable, Share This! Everyone has been sharing a LOT lately, so let’s unite and share something yummy, just a nice little recipe-no politics ever on this blog-just joy and fun!

southwestern-mini-black-bean-enchiladas10 miniature 4” flour tortillas
15 oz can black beans, drained and rinsed
15 oz can refried beans
8 oz can red enchilada sauce
4 oz can chopped green chiles
4 oz shredded Monterey jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream
3 Tbs thinly sliced green onions
4 Tbs chopped avocado
4 Tbs chopped cilantro
1 fresh lime, cut into wedges

Preheat oven to 350°.
Grease 12 cup muffin pan with olive oil or melted butter.
Tuck tortillas gently into cups.
Bake 12 to 14 minutes until crisp and browned.
Stir together black beans, refried beans, enchilada sauce, and green chiles in medium bowl.
Divide mixture evenly among baked tortilla cups.
Sprinkle with cheese.
Back at 350° until cheese melts, about 10 minutes.
Transfer enchiladas to serving platter.
Top evenly with lettuce.
Drizzle with sour cream.
Sprinkle with green onions, avocado, and cilantro.
Squeeze fresh lime juice over top.
Garnish with fresh lime.

The Kentucky 95

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Happy Sunday! We rolled with a Kentucky 95 and Animal Crackers over this icy weekend. This just seems right for brunch, lunch, or five o’clock anywhere, or any time, really! We first tried this last summer with Bobby Flay at Bar Amercain. But in this cold and flu season, we felt a wee bit healthy drinking the oj! These ingredients are in most fridges, so no need to risk the icy driving if you’re still inside like we.

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3/4 oz Makers Mark or other good quality bourbon
1/2 oz fresh lemon juice
3/4 oz fresh orange juice
1/2 oz simple syrup
Ice cubes
Champagne, chilled
Lemon or orange twist for serving

Combine bourbon, lemon juice, orange juice, and simple syrup in tall glass over ice.
Stir well.
Strain into wine glass filled with crushed ice.
Top up with champagne.
Garnish with a twist.

What The Doctor Ordered…sortof!

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For all that ails you during this coughing, sneezing, wheezing, sickly season…I tried this last night, after suffering for over three weeks. YES, darn it, three weeks. So I was game for anything. Well, it didn’t heal me, but it sure as heck suppressed my cough…and I think I may just sip on it every night until I’m well! Thank you Woodford Reserve and brown sugar. Packing a punch there my friend. Hello Christmas!

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4 cloves
1 lemon twist
2 t brown sugar
1/4 t lemon juice
2 oz Bourbon (the finest you have on hand!)

Fill a mug with boiling water and let stand for two minutes to warm.
Meanwhile, place cloves in lemon twist and set aside.
Empty the mug and fill halfway with fresh boiling water.
Add sugar and stir to dissolve.
Add prepared lemon twist and stir.
Add lemon juice and bourbon.
Stir to combine all.

Call your cough quits!! (Almost!)

Cinnamon Sugar Crisps (Mexican Toast)

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A little sweetness for your morning or evening. Here’s the perfect little “pick me up” after a long day of errands that is inherent this time of year. And the bonus…your smallest children and grandchildren can participate in the creating. Spread the joy. Share the love.

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1/2 stick butter
6  7 inch tortillas
2 Tbs sugar
1/4 t cinnamon
Pinch of salt

Place oven rack in center position of oven.
Preheat oven to 500°.
Melt butter in shallow baking pan in oven, about 2 minutes.
Spread tortillas in baking pan, overlapping slightly and turning each to coat both sides with butter.
Stir together sugar, cinnamon, and salt.
Sprinkle evenly over tortillas.
Bake until golden and puffed in spots, about 1 1/2 to 2 minutes. Watch carefully!dessert-mexican-cinnamon-toast-iv

Slice into wedges and watch them disappear.

Turkey Posole

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Here I am just hooking you up with plans for your turkey left overs! Just turn it in to a Southwestern Posole. I concocted this version with rotisserie chicken, as indicated below, but I guarantee it’s the perfect solution for the day after the turkey exits center stage. You’ll have everything you need right on that spice turn table and in your pantry, except perhaps the hominy. Now I know you still have to make a grocery run, so grab a can of hominy, next to the corn on the veggie aisle. And go on, mix yourself one of the cocktails on the blog, fire up the stove, and enjoy your fam, friends, and all of the togetherness. Hold them close, whoever is near; love them hard. Gobble Gobble Baby!

Breast meat of 1 Rotisserie Chicken, shredded
5 cups low sodium chicken broth
1 bay leaf
1/2 t chopped fresh thyme
1/2 t chopped fresh oregano
2 cloves garlic, crushed
1 t cumin
1 t salt*
3/4 t chili powder
1/2 t coriander
1/4 t red pepper flakes
1 can hominy, drained and rinsed
Zest of 1 lime

Topping Options:
Diced avocado
Lime wedge
Halved cherry tomatoes
Chopped cilantro
Dollop of Mexican Crema, or sour cream
Tortilla Chips, on the side

Add the chicken broth to medium soup pot.
Bring to rapid simmer.
Add bay leaf, thyme, oregano, garlic, cumin, 1/2 t salt, chili powder, coriander, and red pepper flakes.
Reduce heat to low and simmer 15 minutes.
Add chicken, drained hominy, and lime zest.
Increase heat to medium.
Warm everything thoroughly.
Discard bay leaf.
Serve in individual bowls with desired toppings.

*I prefer lime sea salt, or Pink Himalayan Salt.

Just In Case You Need An Adult Beverage Tonight…

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adult-beverage-versailles-iiiA little something to get you through the returns tonight! Just remember one thing please; we WILL survive, no matter what happens. We WILL wake up tomorrow morning. And we Will pull ourselves up by the ole boot straps and push forward.

And NOW, I happily present The Versailles Cocktail. Enjoy Every Sip My Friends!

2 oz nice bourbon
1/2 oz fresh lemon juice
3/4 oz St. Germain
Top up with Champagne

Apple, Brie, and Thyme Crostini

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It’s a dance party on a piece of bread folks! It’s totally over the fence, sorta like Big Papi and his famous home runs.  And it’s simple. Listen. This is not a maybe; this is a MUST! From one of my new and all time favorites, The Love and Lemons Cookbook by Jeanine Donofrio and Jack Matthews. Here’s what you need:

8 slices Ciabatta bread
8 slices Brie
1 Honey Crisp apple
Olive oil, for drizzling
Sea salt
Fresh ground black pepper
Fresh thyme leaves, removed from sprigs
Honey, for drizzling (I use Matt and Judy’s local honey)

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Preheat oven to 350°.
Line baking sheet with parchment paper.
Place ciabatta slices on baking sheet.
Top each with slice of brie, then 2 apple slices, and a drizzle of olive oil.
Sprinkle with salt and pepper.
Bake 8 – 9 minutes until cheese melts and bread is toasted.
Remove from oven.
Top with thyme.
Drizzle with honey.

And then it turns out like this!

The combination of sweet, savory and “herby” is undeniably fantastic! Email me if you want to try Matt and Judy’s Beelicious Honey. I’ll hook you up with some. And they will ship as well. They make it right here in Pitt County from local bees. Yep. That’s right.

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