Sunday, October 11, 2015

Black and White Chicken Chili

Sometimes when you look at a freezer full of frozen chicken you have to get a little creative, and now that the weather is ,cooling off it's a great time of the year for a nice pot of home made chili. This recipe is quick, easy, and very tasty. Enjoy.



1 tablespoon vegetable oil
4 chicken breasts, cut into bite-sized pieces
1 14.5 ounce cans diced tomatoes
1 14.5 ounce can black beans
1 14.5 ounce can white kidney (cannellini) beans
1 cup corn
1 chopped onion
2 tablespoons minced garlic,
          (OR 2 or 3 cloves pressed fresh garlic)
1 tablespoon chili powder
2 tablespoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)

Pour oil into skillet and heat. Once oil is hot add chicken pieces and saute for about 10 minutes, or until cooked all the way through. Remove from heat and spoon into a small stockpot. Add the tomatoes and the liquid from the kidney beans and black beans. Add the onion, garlic, seasonings and heat just to a boil. Cover and simmer on low for twenty-five minutes, stirring occasionally. Add beans and corn and simmer for another ten minutes. Top with grated cheese and sour cream, if desired. Goes well with corn bread.

Sunday, August 30, 2015

Chicken Schnitzel with White Wine Sauce

My neighborhood Safeway is starting to sell thinly cut chicken breasts, so what better reason to experiment with some new recipes?




3 or 4 boneless chicken breasts
1/2 cup flour
2 large eggs
2 tablespoons water
1/2 cup plain bread crumbs
1/4 cup cooking oil
2 tablespoons butter
1 tablespoon pan drippings
1 teaspoon Worcestershire sauce
1 8 ounce package sliced mushrooms
1/4 cup white cooking wine
3/4 cup chicken broth
1 teaspoon garlic powder
salt and pepper to taste
pinch of parsley

Wash chicken thoroughly and pound with a mallet until approximately 1/4 inch thick. Wash mushrooms and set aside to drain. Place flour and bread crumbs in pie plates or shallow dishes. Beat eggs in a third shallow dish, adding water to create an egg wash. Heat oil in a skillet or frying pan. Roll chicken in flour, dunk in egg wash, and roll in bread crumbs until completely covered. Place in hot oil and cook on both sides until golden brown. Remove from oil and drain on a paper towel.

Place butter in a saute pan and melt over medium heat. Add  pan drippings from the chicken and Worcestershire sauce. Once butter has melted add mushrooms and saute. Add cooking wine, chicken broth and seasonings. Bring to boil, cover, and simmer on low for about 5 minutes. Place chicken on plates and serve with mushroom sauce over the top. Goes well with cooked noodles.

Thursday, August 6, 2015

Swedish Meatballs

I'm fortunate in that I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt's 8th grade home economics class, that should never go out of style.


2 pounds ground beef
1 medium onion, chopped
1 cup rolled cracker crumbs or breadcrumbs
2 eggs
2 tablespoons cooking oil
1 tablespoon flour
2 cups milk
salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.

Sunday, June 7, 2015

Beef Tips with Noodles

This is my updated version of one of my historic recipes, Veal Heart with Noodles. Since many of us today find organ meats unappetizing, as well as hard to find, this updated version should appeal to modern families. I prefer to use sirloin tips, but round steak, flank steak, or chuck steak should also work well. 




1 1/2 to 2 pounds sirloin, round or chuck steak
1 tablespoon flour
1 medium onion
2 tablespoons butter or cooking oil
1 1/2 teaspoons salt (optional)
1/4 teaspoon black pepper
1/2 cup red cooking wine
3/4 cup water or broth
4 cups cooked noodles

Chop onion and cut meat into 1 inch cubes. Roll meat cubes in flour until coated. Heat butter or oil in a large skillet. Add onions and beef and cook until beef turns brown. Add wine, broth, and seasonings and bring to a boil. Reduce heat to low. Cover and simmer until meat is tender, approximately 1 1/2 to 2 hours, stirring occasionally. If too much liquid evaporates add more wather or broth. Serve over cooked noodles.

Wednesday, June 3, 2015

Italian Style Pork Roast with Mushroom Gravy

Sometimes when you try something new in the kitchen you hit a home run and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants--only better.




1 to 3 lb pork roast
2 packages fresh, sliced mushrooms, rinsed and drained
1 medium onion, chopped
3 cloves minced garlic
2 tablespoons butter
2 tablespoons cooking oil
3 tablespoons flour
2 cups chicken broth
1 teaspoon salt, (if desired)
1 teaspoon Italian seasoning
1 tablespoon basil
1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened.  Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes. 
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