Sunday, December 14, 2008

Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Monday, December 8, 2008

Southwest Chicken Chili

I found this recipe on Picky Palate and was excited to make it because it requires NO dairy! Matt's not a fan of spicy food so I dialed down the heat, but it was still excellent and way easy to make.

4 chicken breasts, cooked & shredded
2 T olive oil
1 large onion, finely chopped
1 large bell pepper, finely chopped
4 cloves garlic, minced
3 14-oz cans chicken broth
1 can black beans, drained
1 can kidney beans, drained
1 can cannelini beans, drained
1 14-oz can fire-roasted diced tomatoes
1 6-oz can tomato paste
1 T Tabasco {I just did a few drops}
1 T fresh lime juice
2 T chili powder {I used about half}
2 T cumin
1 1/4 tsp salt
1/2 tsp pepper

Heat olive oil in a large soup pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken; cook for 1 minute then stir in rest of ingredients. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. You can top with cheese, sour cream, or whatever else you like. Serve with Pancheri Cornbread.

Thursday, December 4, 2008

Romaine Lettuce & Strawberry Salad

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.