Apocalypse Averted

IMG_6818

I went outside the other day.  It was terrible.  I don’t think I’ll do it again for a while.  Not that I’m having much better luck indoors.  A delightful side effect of these frigid temperatures: reduced amperage to my cable box.  Or something like that.  Translation: my connection freezes every 45 seconds, making it extremely irritating to try to watch TV as I only get about 1/17th of every story on the news.

photo 1

So I had nothing left to do except hunker down and make food like the end of the world was imminent.  I made LOTS of tomato soup, which Eugene and I feasted on for several meals, and homemade meat sauce.  I froze most of it so now I have a very full freezer and I’m tomatoed out.

photo 3

Tomato soup with grilled cheese…

IMG_6770

Tomato soup with garlic bread…

IMG_6788

Naturally, I also had to make something sweet. I decided to make those peanut butter chocolate kiss cookies.  My recipe made 20 cookies but I only had 17 kisses (don’t ask me how that happened) so I had to improvise a little.  I adorned the 3 kiss-less cookies with a row of chocolate chips.  Eugene said she actually preferred this set-up because the chocolate was more manageable and evenly distributed.  I can see her point, but the cookies are totally not as cute without the kisses.

IMG_6738

Scarlett thought these drastic times called for drastic measures and the relaxation of house rules like the one about her not being allowed on my coats or the table and especially not both at the same time.

IMG_6739

She was wrong.  Busted.

photo 1 copy

Gus is having a hard time coping.

photo(1)

Things were getting really rough.  It was so cold that the water draining from Eugene’s car was frozen mid-air.

In fact, conditions were so bad that Eugene casually mentioned something about how she thinks ironing is “kind of therapeutic.”  I think she kind of slipped on some ice and hit her head.

IMG_6822

Thankfully, when the sun comes up tomorrow it will be over 50 degrees.  Back to some sense of normalcy…or as close to normal as things get around here.

Y’all hurry back,

Sugarlump

Advertisements

Chicken Pot Pie

I’m back on a food network kick and it seems everyone is making chicken pot pie these days.  This dish has never held much appeal for me but the more I watched Barefoot Contessa, The Pioneer Woman and Trisha Yearwood prepare it, the more I wanted to make it.  It just seems like a hug in a dish.  A highly-caloric hug.

I reviewed a couple of recipes and made up a hybrid of sorts.  I pulled out some chicken breasts from the freezer, an onion, the remaining celery from some lentils I had made early in the week, white wine, half and half, and some butter.  I needed only a couple of things from the store: fresh thyme, carrots, chicken bouillon cubes and refrigerated pie dough.  I didn’t make my own crust because I couldn’t stand to think about all of the shortening and butter atop this already cream-based dish and I didn’t feel like pulling out and cleaning my 49lb food processor.   If I don’t have to measure out the fat, it doesn’t exist as far as I’m concerned.

Now, as I was thinking about making this dish, I realized that I didn’t have any ramekins or personal-sized soufflé dishes.  I decided to swing by the home section at Marshalls to see if they had anything inexpensive.  All they had were miniature Le Crueset square baking dishes in red.  While they were reasonably priced, I have mustard-colored Le Crueset and my OCD self would not let me purchase a non-matching color.

I headed over to Big Lots.  On my way into the store, I caught a renegade shopping cart that started careening down the parking lot and towards an unassuming parked vehicle.  I stopped the cart about a foot shy of a big old dent in the side of this car.  As I neared the door to the store, a man waiting in a truck rolled down his window and yelled, “Nice save!”  For my good Samaritan efforts, I thought maybe the baking dish gods would reward me by having the right ramekins in this store.  Nope.  At least I worked off a few calories in the high-speed cart chase.

I recalled Kroger had a nice selection of well-priced baking pans and dishes so I ran in there quickly.  Sold out in the size I needed.  Of course!  I was about to bite the bullet and hit up William Sonoma when I remembered Pier 1.  They had just the thing at just the right price.  Success!

photo(8)

I primarily used The Pioneer Woman’s recipe from her first cookbook, substituting half and half for heavy cream and fresh thyme for dried.  I also added in peas because they’re cute and tasty and a little cayenne pepper for a kick.  I was pleased with the result but I might consider adding a little bit of dry mustard next time or perhaps some curry powder.  I might also consider a smaller ramekin next time because I feel like I just ate a rock.  Back to Pier 1!

photo(9)

I did use some smaller disposable pans so I could stick the rest of the recipe in the freezer. Aren’t they precious?

photo(11)

Y’all eat up,

Sugarlump

photo(10)

P.S. I sprinkled these dough scraps with cinnamon and sugar and put them in the oven to bake with my pot pie.  It was a sweet little snack!

It’s kind of not so great…

I recently purchased Gwyneth Paltrow’s new book, “It’s All Good,” intrigued by the idea of healthier and cleaner eating.  The book offers a lot of great information and recipes about eating diary-free and gluten-free.  It also discusses healthier choices for fats and non-meat proteins.  As someone with a sensitive stomach, I thought I might try out some of these ideas with my meals.  Don’t get me wrong though, you won’t catch me eating tofu lettuce wraps any time soon/ever.  Except that one time I made them for dinner at my parents’ house.  I tried hard to sell them to my dad as a delightfully healthy alternative to beef tacos and he just wasn’t buying it.  And neither was I.  So I decided to apply my new way of thinking about eating to a fairly familiar food: pizza.

I headed to Dominos one evening a few weeks back.  I went in and ordered a medium gluten-free pizza thinking that was the smallest size.

Dominos guy: “Oh we only have the gluten-free in a small.”

Me: “Ok perfect.  How much will that be?”

Dominos guy: “11.99?”

Me: “Wow that seems expensive for a small…”

Dominos guy: “Well you can get a medium for 7.99!”

Me: “I thought you said the gluten-free crust only came in a small.”

Dominos guy: “Well it’s not really gluten free.”

Me: “What do you mean? Your gluten-free crust isn’t really gluten-free?”

Dominos guy: “Well if you ordered a medium it wouldn’t be.  The medium is a better deal unless you need the gluten-free for health reasons.”

(DUH?  Why else would I order gluten-free?)

Me: “I’ll take the small gluten-free, please.”

Verdict: The pizza was pretty terrible and expensive.  I think I’ll stick to the real stuff and just eat it infrequently.

My next venture was speckled lima beans.  I must admit that I usually make these with bacon grease and on this occasion I fully intended to make them that way; however, there was no bacon or bacon grease to be found in my refrigerator.  Having carefully studied all of the critical pantry items for a dairy-free and gluten-free household, I had thought it was worthwhile to purchase a TUB of coconut oil at the wholesale club.  Never mind that I only cook a few nights per week, I hate coconut, and I am the only one in the household that will be using the coconut oil.  The 54oz tub was just the ticket.

photo(6)

Seeing the tub of coconut oil sitting on the counter, I decided to throw a few healthy spoonfuls in as my fat for the beans.

Boy was that a misstep.

I thought it would be a subtle taste, but no.

I threw in a halved onion and 2 cloves of garlic to try to mitigate the undesirable coconut flavor.  It helped, but the coconut was still there in a big bad way.  Bacon grease and coconut oil are not similar flavor profiles in case you were wondering.

Verdict:  Good thing you can use this stuff as moisturizer.  I’ll be smelling pretty tropical for the next 23.4 years or however long it takes me to saturate my skin with that tub of coconut oil.

Having failed miserably with savory options, I thought I might have better luck with something sweet.

Nope.

I found this recipe that sounded great for a gluten-free fudgy chocolate cake.  How bad could that be?

BAD.

IMG_5574

It looked so pretty, but underneath that icing lay a very strange tangy, cleaning solution-like aftertaste and a chewy texture much like an actual dish sponge (not to be confused with the lovely texture of sponge-cake).

It nearly ruined chocolate cake for me.

In an effort to stay positive and salvage the situation, I have been scraping off the naturally gluten-free chocolate icing and eating it by the spoonful.  I now have a scalped cake in my refrigerator.

Verdict:  There’s a reason people bake with wheat flour.

I’m hungry.

Y’all come back,

Sugarlump

Here to Stay

Somehow, I have lived in Tennessee for a year.  How did that happen?

This past Saturday marked the anniversary of completely uncharacteristic move 1100 miles south.  In a way, it seems this year flew by, and yet living in Boston seems a long way back.  I didn’t know a soul when I moved here, but of course I received a warm welcome.  It is the south after all.

I’ve made many wonderful friends in the last 12 months.  I’ve gotten to see my grandparents and extended family more than ever.  I’ve discovered I like bluegrass.  I’ve put 17,000 miles on my car. I’ve experienced a tornado warning.  I’ve taken thousands of pictures of the sky.  I haven’t done yoga once.

Words like “you’re fine” and “y’all” have become fixtures in my vocabulary.  My style has become more eclectic and less preppy.   Though it would be a serious stretch to call me an extrovert, I’m more outgoing and chatty than I used to be.  I like to get out more.

I don’t have a TV in my room and I don’t miss it. I still haven’t bought bar stools so I don’t have a proper place to eat a meal.  I cook maybe once or twice a week.

I’ve decided I’m not over the city living as much as I thought. I’ve stopped drinking soda. I like dogs more than I used to.  I’ve been to the movie theater 3 times.  I’ve canned jam.

I’ve learned more about what’s important to me and what’s not.

It feels like home here.

IMG_5472

I think it’s time to take down this wreath.

Y’all come back,

Sugarlump

Easter Eatin’

Happy Easter, y’all!

I’ve been up to a lot lately that I will post about when I have some free time, which will be on the fifth of never.  Just kidding.  Kinda.

Even though these posts won’t be in chronological order, I thought I’d share my Easter while it’s fresh in my noggin.  My dear little sister, Eugene drove down from Lexington, Kentucky to join me for the holiday.  I hadn’t seen her since Christmas, which seems ridiculous since she lives only three and a half hours away.  She arrived last evening and we went out to dinner at Germantown Café, which we had been to last summer for brunch.  The brunch last year was fabulous and dinner certainly didn’t disappoint.

photo(4)

My friend and her sister joined us and we ordered two appetizers to share: pork belly tater tots and fried green tomatoes.  I normally don’t like tomatoes but I didn’t mind choking these down one bit.  They weren’t half-bad; in fact, they were more than half-good. The pork belly tater tots were slightly smoky, but not overwhelmingly so, which was good.  I’m not a huge fan of smoky things, including cigarettes.  They were very rich but quite tasty.

For my entrée, I had the fish special, which was a panko-crusted tilapia with a Puttanesca –like medley over parmesan polenta and asparagus.  If there is ever a fish and grits/polenta dish offered at a restaurant, I will most likely order it.  It’s one of my favorite combinations ever.   This wasn’t the best I ever had, but it certainly hit the spot.

photo(3)

We moved on to Holland House for drinks/dessert.  I ordered a drink on our waiter’s recommendation that wasn’t on the menu.  I don’t recall the name, but it was a bourbon-based concoction that tasted like fall in a tumbler.  Fall is my favorite season and bourbon is my poison, so I definitely enjoyed it.  It didn’t hurt that Holland House is such a neat scene with its dim-lighting and parlor-like feel with just the right balance of rustic and refined décor.  Initially I had wanted to sit at the bar to people watch and observe the theatrics of the bartenders making their artisan cocktails, but it worked out that we were seated by the fireplace since it was a cold, rainy night.  We ordered dessert to finish off the evening.  My sister and I split a flourless chocolate cake with a scoop of homemade carrot cake ice cream.  The dessert wasn’t as spectacular as the drinks, but all in all, it was a fun evening.

IMG_4073

After church this morning, my sister and I headed over to Pancake Pantry, which I have been wanting to try since I moved here.  I was forewarned that there would be a line down the sidewalk and today was no exception.  Poor Eugene toughed it out in the rain with me, each of us with a malfunctioning umbrella and no outerwear, for about 45 minutes.  Thankfully, the food was worth the wait otherwise I think she would have killed me.  She ordered pecan pancakes and I ordered chocolate chip.  We also rounded out the meal with an order of sausage patties and hash browns.   The pancakes were superb and the sausage was the good stuff.  The hash browns, while good, were clearly crisped up on the griddle with Parkay margarine.  I know this because Parkay has a very distinct flavor which I first experienced as a child when I insisted we purchase the Parkay spray margarine I had seen on TV because it looked like fun to use.  It is not tasty and I’m going to have to dock Pancake Pantry a few points for this faux pas.  They have a good thing going with their pancakes with whipped butter, though.

In my typical fashion, the visit was centered around food.   Eugene didn’t seem to mind and I didn’t have to cook.  Not that I mind cooking, but I still don’t have barstools so there isn’t a proper place to sit and eat a meal in my apartment.   I’m working on it though.  Thank goodness Nashville has a lot of great restaurants.

Y’all come back,

Sugarlump

Tackling Tiramisu

There are very few non-chocolate desserts that I will give the time of day.  My absolute favorite non-chocolate dessert is butterscotch brownies, which continue to baffle me with their non-chocolaty deliciousness.  There are some things that cannot be rationally explained and I believe this is one of them.  Next on my list of acceptable non-chocolate desserts is tiramisu, but only a handful that I have tasted in my life are up to snuff.  One absolute deal-breaker is any trace of almond.  In my opinion, it does not belong in tiramisu.

I tried to make tiramisu once before in my life.  It was not a success.  I went a little overboard on the coffee and put in about twice what the recipe called for because those lady fingers just didn’t look saturated enough as I was assembling the dessert.  The next day, my tiramisu was sitting in a puddle.  The taste wasn’t bad, but I definitely had a texture issue to work out.  Unfortunately, I had volunteered to make this dessert because my mom’s boss and his family were coming over for dinner.  They were sports and cleaned their plates.   It was on that fateful day that I learned firsthand the valuable lesson that one should never prepare an unfamiliar dish for the first time when company is coming over, particularly company you would like to remain in good standing with.  Instead, I would highly recommend preparing something that you have perfected.

My mother did not get fired in case you were wondering.

Since my tiramisu had knocked me down instead of picking me up, it was a while before I was emotionally ready to tackle it again.  My neighbor Anna is Italian and a wonderful cook and baker, so I decided it was safe to try to make tiramisu again with her.

I only allowed myself to measure the dry ingredients and did not deviate from the recipe in the slightest.

For the most part.

When Anna and I were discussing the ingredients for the dessert, I offered to pick up the lady fingers.  She informed me that that would not be necessary as we would be making the cake portion ourselves because it would be a better texture and flavor.  Boy was she right on about that.

This recipe is a long one, but it’s not difficult.  It originates from Southern Living magazine, circa 1988. Heregoes:

IMG_5077

Preheat the oven to 400 degrees and line a half-sheet pan with wax paper and then butter and flour the wax paper so the cake does not stick.

IMG_5078

Separate 4 eggs and let them come to room temperature.

IMG_5079

Melt 3 tablespoons of butter and let it cool.

IMG_5081

Brew some potent coffee and put 1 cup of it aside to cool. (I would recommend drinking the rest of it if you’re sleepy because this is going to take a while.)  Add ¼ cup of sugar and a miniature of Kahlua to the coffee.

IMG_5082

Sift together 1 cup of all-purpose flour, ¼ teaspoon of baking powder, and ¼ teaspoon of salt.

IMG_5083

In another bowl, beat together the egg yolks and ¾ cup of sugar until light and thick.  This will take about 5 minutes so I would recommend stretching beforehand if using a handheld mixer.

IMG_5085

It will look something like this when it’s ready.

IMG_5090

Then pour in 1 tablespoon of lemon juice, 1 tablespoon of water, and 1 teaspoon of ‘niller extract.

IMG_5091

I love vanilla extract.

IMG_5093

I also really like this nifty little gadget that allows one to dust cocoa powder on things.

Sorry, I got sidetracked by the idea of something chocolate.

IMG_5094

In yet another bowl, beat the egg whites on low speed until they are frothy and then add in ¼ cup of sugar.  Increase the speed of the mixer to medium and beat the egg whites until they are stiff but don’t overbeat.

IMG_5097

Add half of the egg white mixture and half of the flour mixture to the egg yolk mixture.  Fold the mixtures together until combined.  Repeat with the remaining half of the mixtures.

IMG_5099

Pour the batter onto the sheet pan.

IMG_5104

Spread the batter evenly across the sheet pan using a spatula.

IMG_5108

Then pop it in the oven for 15 or 20 minutes or until golden brown on top and the center springs back.

IMG_5109

Let it cool for a few minutes in the pan and then turn it out onto wax paper and let it cool completely.

IMG_5110

Carefully remove the wax paper from the bottom of the cake as that is not a texture you want in your tiramisu.

IMG_5112

Then, cut off the edges of the sponge cake so no one has to experience a crunchy/stiff bite of tiramisu. Remember, it’s all about texture.

IMG_5114

For the filling, beat 1 cup of heavy cream until it forms peaks.

IMG_5115

Then beat together ½ cup sugar and 1 pound of mascarpone cheese.

IMG_5119

Fold together the mascarpone mixture and the heavy cream.  If you’re feeling rebellious, add a few drops of vanilla extract into the mixture.  In my experience, a little extra vanilla extract never hurt anything.

It was Anna’s idea.

IMG_5120

Next, cut the cake in half and place one half on a serving dish.

IMG_5122

Brush half of the coffee mixture onto the cake using a pastry brush.

IMG_5123

It should look something like this.

IMG_5124

Dust the cake generously with cocoa powder.

IMG_5126

Then sprinkle on some chocolate shavings.

IMG_5127

Spread half of the filling mixture over the first layer of cake.

IMG_5129

Easier said than done. Don’t be alarmed if some of the chocolate shavings get mixed in.  No one will ever know and it will still taste good.

IMG_5130

Repeat this process with the second layer of cake and filling.

IMG_5132

Coffee mixture…

Cocoa powder and chocolate shavings.

Filling…

IMG_5136

Some more cocoa powder…

IMG_5138

Smooth the sides with a knife.

IMG_5140

Decorate the top with dark and white chocolate shavings.

Then let the cake sit overnight in the refrigerator and enjoy the next day (preferably not with your mom’s boss unless this is at least the second time you’re making this recipe).

Here are the recipe cards:

IMG_5143

IMG_5142

IMG_5141

IMG_5144

(We deviated from the recipe a little bit by adding Kahlua instead of sherry or Marsala.  Don’t tell anyone.)

Y’all hurry back,

Sugarlump

Lemon Hummus

I like lemon hummus.   My mom got me hooked on it years back.  No other hummus seems to measure up to the fresh, savory taste of lemon hummus.  Trust me, I’ve tried them all.  Since moving to the South, I have been unable to find lemon hummus available for purchase.   Not that I’ve been able to find it unavailable for purchase.  I haven’t been able to find it at all.

So I got the bright idea to make my own lemon hummus.  I looked up several recipes for a basic hummus and realized that I would need to get myself some tahini paste, which all recipes assured me was available at any grocery store these days.  I headed out to Kroger on my lunch break and placed my bet on the international food isle.  No tahini paste to be found among the other 439 pastes/sauces, some of which were made from a) things I had never heard of and/or b) things I would not like a paste/sauce made out of.  But that’s another discussion for another time/never.

I must have looked perplexed because a nice man who worked at Kroger came over to see if he could help me.  I asked him for tahini paste.  He thought about it for a minute and then remembered that another lady had been in earlier that day looking for the same thing.  He motioned for me to follow him to the organic food isle, where he presented me two tahini paste options, which I had no way of discerning a difference in as they were the same size and price.  I thanked him, picked up the jar that had cuter packaging and walked to the register.

IMG_5021

The cashier scanned the jar and said, “That will be $9.67,” and held up the jar in disbelief.  Tahini paste will set you back a pretty penny, let me tell you.  I said to him, “Yeah that stuff isn’t cheap.  I guess it’s so high because it’s organic.”  He said, “Did you want the organic specifically? Because there are two or three other options in isle 2 and isle 5.”  Now you tell me.  I decided that if I were making my own hummus, which is about as granola crunchy as I get, it might as well be organic.  So I sucked it up and spent a month’s pay on that silly tahini paste.  Feeling a little too natural, I went straight to Chick-fil-a for a 6 count nugget kids’ meal.  It really hit the spot.

After work, I came home and turned on the Alabama -Notre Dame game.  What a nailbiter. About 10 minutes into the game, I determined it was probably safe for me to go get started on my hummus.  I pulled out my food processer, which weighs more than a small child and has more attachments than I can find space for in my cabinets.

IMG_5013

IMG_5016

Here’s what you will need for the hummus:

·         1 can Chickpeas, drained and rinsed

·         2-3 cloves Garlic, chopped

·         1 lemon, zested and juiced

·         2 tbsp. Tahini paste

·         Salt to taste

·         ½ tbsp. Olive oil

·         1-2 tbsp. water

·         You might add a pinch of cayenne pepper to give it a little kick.  I haven’t verified yet whether or not that’s a good move.

Drain and rinse a can of chickpeas.  Chop up several cloves of garlic.  I would go for 3, but I really like garlic. I also happen to dislike vampires, so that works out really well for me.

IMG_5019

Throw the chick peas, garlic, tahini paste,  juice and zest of a lemon, a few dashes of salt and 1 tablespoon of water into the food processor.  Pulse until the ingredients are combined and fairly smooth, adding more water as needed to help the ingredients blend.  Drizzle in olive oil while pulsing at the end.

IMG_5025

Now, do yourself a favor and start spreading this hummus on wheat bread with honey maple turkey, a few slices of red onion and lettuce.  You don’t know what you’re missing.

Y’all come back,

Sugarlump

Chicken Enchiladas

Anyone who knows me well knows that I could eat Mexican food for every meal.  This preference stems all the way back to a childhood of begging to go to Taco Bell or to make tacos at home as often as possible.  As I’ve gotten older, my Mexican palette has expanded from crunchy tacos with meat and sour cream ONLY to guacamole, enchiladas, Mole and fish tacos.  I can make a mean taco, but I decided it was time for me to tackle homemade enchiladas.

I’ve looked at lots of recipes and watched various celebrity chefs make them on TV. I’ve taken note of the components of enchiladas at my favorite Mexican spots and I concluded the following as I developed my recipe:

1)      The enchiladas must be chicken enchiladas.

2)      The chicken must be shredded so as to absorb the delicious sauce and flavor.

3)      The tortillas must be corn tortillas.  This is critical not just for taste, but also for texture.

4)      No cumin allowed.  I don’t know why, but I just don’t care for this flavor.

5)      Spicy is better, just not so spicy that you can’t feel your mouth.

6)      Cream cheese is an excellent addition to the sauce inside and on top of the enchiladas.  It adds a touch of richness, balances the heat of the hot peppers, and it’s a little bit tangy.  Nobody wants an enchilada lacking in flavor and cream cheese won’t let you down.

7)      The tortillas must be soft in order to roll them.  I prefer not to dunk them in a bunch of hot oil (the best way to keep them from splitting and to hold their shape) so I microwave them between a few damp paper towels.  Not so authentic, but it means I can eat enchiladas more often, which is the ultimate goal here.

Now that we’ve covered those details, I’m hungry.  Let’s make some chicken enchiladas.

These ingredients will soon be combined in nothing short of deliciousness.  Don’t forget the tomato paste like I did in this picture.  It’s a critical player.

Preheat the oven to 400 degrees.  Rub a boneless, skinless chicken breast with olive oil.

Sprinkle both sides with chili powder, paprika, season salt, and garlic salt.  Bake for 20-25 minutes or until cooked through.

After it’s done, allow the chicken to cool for a few minutes.

Then, using your best tools (your clean hands) shred the chicken.

Chop up onion, garlic and jalapeno, seeds and all.  Please try not to touch your face until you’ve thoroughly washed your hands or you will be very sorry.  I speak from experience.

Sauté onion in olive oil over medium heat until translucent.

Then throw in the garlic and half of the jalapeno, allowing them to soften for about 30 seconds.

Sprinkle in the rest of the chili powder, paprika and season salt.

Drop in half of the cream cheese.

Pour in half of the chicken broth.

Plop in the tomato paste.

Stir all of that deliciousness together until combined.

Throw in the shredded chicken.

Let everything hang out together until the sauce has reduced a bit.  It should be thick and absorbed into the chicken.  It shouldn’t be too loose or assembling the enchiladas will be a disaster.

Once reduced, remove the chicken from the skillet and set it aside.

Then be lazy like me and throw the rest of the cream cheese into the same skillet.  This will actually catch some of that good flavor left in the skillet.  Laziness or genius? Most likely both.

Add in the remaining chicken broth and jalapenos.

Mix everything together and reduce until slightly thickened.

Microwave the stack of tortillas in damp paper towels for a minute or so on low power to soften them.

Then start assembling by placing 1/8 of the chicken mixture in each tortilla, rolling them up and placing them in the baking dish as you go.

I didn’t do the best job preventing these from tearing slightly.  Oh well.  Nothing a little bit of sauce and cheese can’t cover up.

Then cover the top of the enchiladas with the cream cheese sauce.

And then top ‘er off with the shredded cheese and bake the enchiladas for 15-20 minutes on 300 until the cheese melts.

Here is the final product.  Enjoy!

Y’all come back and visit,

Sugarlump

Ingredients:

  • 1 large boneless, skinless chicken breast
  • 2 tbsp Olive oil
  • 2 tsp chili powder
  • 1 tsp paprika
  • ½ tsp season salt
  • ¼ tsp garlic salt
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 2 tbsp tomato paste
  • 2 cup chicken broth
  • Approximately 2/3 package of cream cheese
  • 8 small corn tortillas
  • ½ cup shredded cheese

1)      Cover chicken breast in 1 tbsp olive oil and then season with 1 tsp chili powder, ½ tsp paprika, ¼ tsp season salt and ¼ tsp garlic salt.  Bake at 400 degrees on a baking sheet for 20-25 minutes or until cooked through.  Let cool and then shred chicken.

2)      Sauté onion in 1 tbsp of olive oil until translucent over medium heat.  Add in garlic and ½ of the jalapeno, cooking for approximately 30 seconds before adding remaining chili powder, paprika, and season salt.  Add in 1/2 of chicken broth, the tomato paste, and 1/2 of cream cheese.  Mix together until combined.

3)      Add shredded chicken to mixture and allow to reduce until most liquid is absorbed.   Set aside in a separate bowl

4)      Using the same skillet, add remaining cream cheese, chicken broth and jalapeno pepper, whisking together until incorporated.  Let thicken.

5)      Wrap stacked tortillas in damp paper towels and heat in microwave until soft.

6)      Assemble tortillas, placing them in a baking dish.  Once all tortillas are assembled, cover them with cream cheese sauce and shredded cheese.

7)      Bake at 300 degrees for 15-20 minutes or until cheese is melted.

Hearty Turkey Chili

I love a hearty chili in the winter.  I do not, however, enjoy the taste/aroma of cumin, which is an ingredient found in most chili so I have come up with my own recipe.  I also tried to make it a little bit healthier than the standard chili by using ground turkey and chicken sausage.

Here’s what you’ll need.  Just about everything.

1 tablespoon olive oil

1lb ground turkey

2 links hot chicken sausage, casings removed

2 cans cannellini beans

1 can diced tomatoes with juice

½ can tomato paste

1 yellow onion, chopped

2 teaspoons garlic, minced

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, finely chopped

2 cubes/packets beef bouillon

1 cup beer

1 ½ teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 tablespoon chili powder

1 ½ teaspoons dried oregano

½ teaspoon dried basil

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon white sugar

2 cups chicken broth diluted with 2 cups water

½ cup sour cream

½ cup shredded sharp cheddar cheese

This recipe is especially healthy because you also get a workout chopping vegetables.

Chop the celery and put it in a bowl large enough for all of the chopped vegetables.

Then chop the bell pepper.

And then chop the onion.

Fight back the tears.

And then chop the jalapeno, seeds, ribs and all.  This chili is not for sissies.

This photo is slightly blurry because I was still crying from chopping the onion.

Like I said, this chili is not for sissies.

Finally, chop the garlic.

Behold that bowl of healthiness.

Then prepare your ingredients for battle.

I recommend pre-measuring all of your herbs and spices to make the dumping into the pot process go a little smoother.  I would also go ahead and open all of your canned goods and beer.

Speaking of beer…

I don’t drink beer so I made a special trip to Whole Foods nearby where they sell beer by the bottle instead of by the 6-24 pack.  I went and picked out Sam Adams’ Octoberfest and headed to the register.  The young guy at the register asked me if that was all.  I said yes.  He then kind of smirked at me and asked if I wanted him to open my beer for me.  I said no.  He didn’t know what to make of me.   I don’t either.

As it was time for me to prepare the beer to be poured into the pot, I realized that I don’t own a bottle opener.  I have an electric wine opener, but nothing to open this pesky bottle of beer.  I looked to see if my can opener had the grooves in it like some of them do to open a bottle.  Nope.  I searched all around my utensil drawer for something that might work.  Nothing.  I dug around in my tool box and tried using a screwdriver.  Not happening.  I was about to give up hope when I remembered I had a paint can opener from the last time I bought paint at Home Depot.  Wouldn’t you know that the other end of the paint can opener is a bottle opener?  I’m a little late to the party on this realization, but at least I was able to open that darn bottle of beer.

Ok, back to business.  Unpack the meat.  This means you must remove the raw chicken sausage from the casing.  I promise, it will be worth it in the end.

Heat up the olive oil and then throw the ground turkey and the chicken sausage into a large stock pot to brown it up real good.

Here’s what it will look like.  Yum!

Not.

I promise it gets better from here.

Throw in the beans…

The diced tomatoes…

The tomato paste…

All of those glorious vegetables that you chopped for hours…

The seasonings…

The tabasco sauce…

The Worcestershire sauce…

The be-ah….

Some of the chicken broth and water…

And by now your pot should be very full.

Put the lid on and let her go for 2-3 hours on medium-low heat, stirring occasionally and adding chicken broth and or water.

When it’s done, it should look like this.

Yum!

Serve it up with a nice, healthy dollop of sour cream and a sprinkling of cheese.

Y’all eat up,

Sugarlump

Here’s a more compact version without all of my helpful commentary:

Hearty Turkey Chili

Serves 6

1 tablespoon olive oil

1lb ground turkey

2 links hot chicken sausage, casings removed

2 cans cannellini beans

1 can diced tomatoes with juice

½ can tomato paste

1 yellow onion, chopped

2 teaspoons garlic, minced

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, finely chopped

2 cubes/packets beef bouillon

1 cup beer

1 ½ teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 tablespoon chili powder

1 ½ teaspoons dried oregano

½ teaspoon dried basil

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon white sugar

2 cups chicken broth diluted with 2 cups water

½ cup sour cream

½ cup shredded sharp cheddar cheese

Chop and pre-measure all ingredients.

Heat olive oil in a large pot over medium-high heat.  Once oil is hot, break up ground turkey and chicken sausage in pot and cook until browned.

Add rest of ingredients to pot and stir.  Cover and simmer over medium-low heat for 2-3 hours, adding 1 cup of chicken broth mixture and stirring every 20-30 minutes.

Remove from heat and serve with a dollop of sour cream and shredded sharp cheddar cheese.

Ramblings

Lord, I was born a rambling (wo)man. 

I tend to ramble.  Not so much in my speech or in my travels, but in my mind.  Here’s what’s gone through my head in the last few minutes:

1)      My pinky finger hurts. (Also known as a “finky” in Eugene language.)

 I gave myself a doozy of a paper cut today as I was trying to steadfastly recycle all of my paper, cardboard, bottles and cans.  A thin piece of cardboard had it out for me.   It drew blood.  A lot of blood for a paper cut.  I didn’t have anything to clean my cut with so I poured some hand sanitizer over it.  BOY that did the trick.  I had to squeeze my steering wheel with all my might to keep from yelling.  Thankfully, car inspection lady who also works at the waste management center was not there this time to witness it. 

2)      I’m hungry.

I was perusing some food blogs today and came across a game-changing recipe that had to do with French fries, parmesan cheese and some sort of chipotle lime dip.  It sounded outrageously delicious.  I was planning on going for a brisk walk at the time and was seriously tempted to ditch those plans in favor of making the fries, but I held it together and stuck to my exercise plan.

That, and I didn’t have any potatoes.

I’m so disciplined.

3)      I love accents.

Having lived in Boston for 13 years, I had a lot of exposure to extreme Boston accents, though I never had one myself.  I don’t know what comes over me, but every now and then I think of words in a Boston accent.  Kind of like when you learn a second language and think of words in that language, except not exactly.  Anyway, I grabbed my loofah in the shower this evening and cracked myself up thinking of how this would be called a “loofer” in a Boston accent.

I’m weird.

4)      I need to replace my watch battery.

My watch battery is nearly dead.  Not completely dead, because the time does change, just at a fraction of real time.  My watch currently reads 2:37PM and indicates that it’s the 5th of the month.   I know I’m on slow time here in Nashville, but not that slow. 

Despite my watch being temporarily useless, I continue to wear it as a reminder to go get the battery replaced.  I have continued to forget to get the battery replaced for the past week now.  And I also continue to forget that my watch is not functioning properly and consequently find myself staring at my wrist confused most of the day.

I think I need my memory replaced as well.

5)      The sunsets here are so pretty.

 

I never tire of watching (and photographing) the sunset.  

 

It makes me realize that I should stop thinking so much.

Don’t pay me no mind,

Sugarlump