White Chicken Chili

Ingredients

1 lb. boneless chicken breast, trimmed
2 T olive oil
1 onion, diced
1 bell pepper, diced
1 jalapeno, finely diced
2-3 garlic cloves, minced
1/2 C white wine
1/4 C flour
4 C chicken broth
1 15oz. can Cannellini beans, drained
1 bay leaf
1 t cumin
1/2 t coriander
1/2 t oregano
1 C frozen corn, thawed
1 lime, juiced



Directions

Season chicken breasts with s&p.  Heat olive oil in dutch oven or large saute pan over med. high heat.  Add chicken breasts.  Brown on both sides (about 3-4 mins. per side), adding additional olive oil as needed.  Remove from pan and reserve.

Add onion, bell pepper, and jalapeno to pan, season with s&p, adding additional olive oil if needed.  Saute until softened (5-7 mins.).  Add garlic and cook until fragrant (30 secs. - 1 min.).

Add white wine and deglaze the bottom of the pan.  Let wine reduce until most liquid has been removed from the pan (3-4 mins.).  Stir in flour and cook for a couple mins., stirring constantly.  Slowly add in a little bit of chicken broth at a time, stirring until flour mixture is completely incorporated.

Add remaining broth, drained beans, and spices.  Bring to boil, reduce to simmer, cover and cook 20-30 mins.

Remove chicken from pan, let cool, then shred.  Return chicken to pan.  Stir in corn and lime juice and cook another 5-10 mins.

Serve garnished with parsley and chives.  

Serve for toppings: sour cream, shredded cheese, tortilla chips, and lime slices for juice.

Everything Bagels

Ingredients

For the dough:

1-1/2 C water - hot (105-115 degrees)

2T brown sugar

2-1/4 t active dry yeast

1T salt

3-1/2 C bread flour

For the water bath:

2 T barley malt syrup (I substituted molasses…you can even use brown sugar)

6 qts. Water

For the Everything topping:

1 egg white

1 T water

Equal parts:

Kosher salt

Crushed black pepper

Dried minced garlic

Dried minced onion

Sesame seeds

Poppy seeds

Directions

Make dough any means you are comfortable with.  Here's how I usually do it.

To the mixing bowl of a stand mixer add the hot water.  Stir in the sugar and sprinkle the yeast over the top.  Let sit 5 mins.  It should get foamy and you should start smelling that yeasty smell.

Meanwhile, sift out the flour and add the salt.

Fit the mixing bowl into the stand mixer and. using the dough hook, start mixing at low speed.  Slowly add the flour mixture, about 1 cup at a time, using a spatula to help ensure everything gets going.

Once all the flour is added, increase the speed to medium.  Everything should come together.  Continue to mix at medium speed for 8 mins. to knead the dough.

Turn the dough out and gently form it into a ball.  Place into a lightly oiled bowl, turning to coat on all sides and spread the oil around the bowl, and cover with a cloth.

Place the bowl in a warm place with no breeze and let rise 1 to 1-1/2 hours.  Until doubled in size.

Once dough is risen, but before portioning and shaping them….start your water bath.  It'll take a while to bring 6 qts. of water to boiling.  Add the barley malt syrup or substitute sweetener to the water once it comes close to a simmer.

Also, preheat your oven to 400 degrees.

Turn dough onto lightly floured surface.  Press on dough with fingers to expel any gasses.  Divide into 8 portions.

Shape each portion into a ball and place on a baking sheet covered with parchment paper.  Cover with a cloth and let rise another 10-15 mins.  

Work your finger through the center of a dough portion, trying to keep the dough even on all sides, and then spin the dough around your finger to work the hole open and create the bagel shape.  With your fingers through the middle you can then roll any portion of the circle between your palm and your work surface if needed to even out the shape.  By the time I had done the eight…I had the lasso technique down pretty well and didn't need to do anything further to 'fix' the shape.

Once your bagels are shaped, they are ready for their bath.

Work in batches of 2 or 3 at a time to keep the water at a good simmer.  Keep the remaining bagels covered to prevent them from drying out.

Add the bagels to the water and let cook for 1 minute.  Flip the bagels and cook another 30 secs.

Remove the bagels from the water bath and place on a dry cloth to drain off any excess water.

Place bagels on baking sheet lined with parchment paper.

Whisk together egg white and water. 

Mix together topping ingredients.

Brush bagels with egg wash and sprinkle with topping mixture.

Bake for 15-20 mins., until golden brown, rotating pan halfway through cooking time.

Remove pan from oven, let cool 5 mins.  Remove bagels to wire rack to cool completely.

Tomato Basil Focaccia

Tomato Basil Focaccia

Make your basic pizza dough...let it rise.  This one has tripled in size after an hour.

Oil a baking pan and spread the dough into it.  Flip the dough as you begin to spread it to oil both sides.  As you spread the dough poke it with your fingers to create the crevices that will hold all the flavor.

Now let it rise again in the pan...for about another hour.  Towards the end of that time, heat your oven to 450 degrees.
Sprinkle with S&P, then about a 1/4 cup of shredded cheese.  Layer fresh cut garden tomatoes, and fresh basil over the cheese.  Sprinkle with minced garlic and a few sliced onions.  Another seasoning of S&P and another 1/4 cup cheese.  A final drizzle of olive oil (or an infused oil...I used basil infused)

 Bake at 450 for about 25 mins.

Let cool in the pan for about 10 mins., then transfer to wire rack to cool a bit more.

Then slice and enjoy!

Summer Corn Chowder

Summer Corn Chowder

Ingredients

5 ears corn, husked and silks removed

1-1/2 qts. Chicken or vegetable stock (low-sodium)

1 bay leaf

1 t. whole fennel seed

1 t. whole coriander seed

1 t. whole black peppercorns

2 slices bacon, cut into sections

4 T butter

1 med. Onion, diced

2 med. Carrots, diced

1 lg. Celery stalk, diced

1 jalapeno, minced

3 T flour

2 russet potatoes, peeled, diced

2 cups half and half

S&P

Chives

Bacon crisps

Grated cheddar

Directions

Cut kernels from corn cobs, reserving kernels and cobs separately

Using the back of your knife, scrape the remaining 'milk' from the cob

In a large pot add the cobs, broken in half, the scraped corn milk and bits, and the spices.  Add the stock and bring to a boil, then reduce to a simmer and cook 10-15 mins.

Strain corn broth through a fine mesh strainer, discard the cobs and spices.

Meanwhile, saute bacon in large stock pot or dutch oven. 

Remove browned bacon, with slotted spoon, and drain on paper towels

Add the butter and the onion, carrot, celery, and pepper.  Stir and cook over med heat until beginning to soften.  Add the corn kernels and cook for another 5-7 mins.  May reduce heat to med. low to keep from browning.

Sprinkle flour over the top, stir completely and cook for 1 min.

Add the corn broth a ladle at a time, stirring continuously until well combined, then add the remaining broth.

Stir in the potatoes and let simmer for about 10 mins.

Remove from heat and let cool for a bit.  *I did this ahead, so I had time to really let it sit and let the flavors meld…but you really just need to bring well below a simmer.

Stir in the 1/2 & 1/2.

Use an immersion blender, or blend a portion, to thicken as desired.

Taste for seasoning. S&P to taste.

Bring back to serving temperature

Serve with bacon crisps, minced chives, and grated cheddar as desired.

Credit given where credit due:  seriouseats.com for the spice selection for the broth

Mexican Chocolate Loaf

Mexican Chocolate Loaf

made exactly from http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-chocolate-loaf-recipe/index.html

Well, actually...I didn't do the second rise in the fridge overnight.  It was huge after the first rise, and I just went for it. Lol ;-)  Perhaps with a second rise it would have been a little less dense, but it was a very tender crumb without! :-D

Linguini with Clam Sauce

Linguini with Clam sauce

Ingredients:
2T olive oil
3 T butter, divided
3 cloves garlic, minced
1/4 onion, diced finely (or shallot)
1 jalapeno, minced (as desired)
2 6.5oz. cans chopped clams, drained, juice reserved
1/4 C white wine
1 t Worcestershire sauce
1/4 C parsley, chopped finely
8 oz. linguini, cooked until al dente...or even just under (it can cook more in the sauce where it'll absorb the flavor of the sauce)
S & P to taste
freshly grated Parmesan

Directions:
Begin heating water for pasta.
prepare all other ingredients.
heat oil and 1-1/2 T butter in large heavy-bottomed saute pan.
add onion and pepper to saute pan...S&P to taste, and cook until soft.
add garlic and cook until, fragrant...about 30 seconds.
add wine and worcestershire sauce and deglaze any brown bits on bottom of pan.
simmer until reduced by half.
add reserved clam liquid and bring to a rapid simmer
simmer 10 minutes, letting sauce reduce
cook linguini at this time (add salt to pasta water when cooking)
when linguini is near al dente, remove 1/2 C of the cooking water and add to the sauce
drain the linguini.
add the additional 1-1/2T butter, clams, parsley, and some grated parmesan to the sauce
taste sauce and adjust S&P to taste
add drained linguini to the sauce
cook, tossing linguini into sauce
serve garnished with more fresh parsley and grated parmesan...lemon if desired.  Ohhh...and crusty bread ;-)

Roasted potato, radish & radish leaf casserole

Roasted potato, radish, & radish leaf casserole

Ingredients

4 med. Potatoes, sliced

8 radish, quartered - greens washed and chopped

1 med. Onion, diced

1/2 green bell pepper, diced

1/2 jalapeno, minced

2 cloves garlic, minced

4 slices thick cut bacon, diced

1/4 cup 1/2 & 1/2

1/2 cup chicken stock

3 T flour

1/2 cup grated cheddar cheese

1/4 cup bread crumbs

2 T parmesan cheese

Directions

Preheat oven to 325

Whisk 1/2 & 1/2, chicken stock, and flour.  Bring to boil, reduce to simmer.  Add grated cheddar and cook until slightly thickened.  Turn off heat, let cool.

Meanwhile, cook bacon until just crispy.  Remove and drain.

In a large bowl mix sauce, bacon, remaining bacon fat, and all other ingredients.  S & P to taste.  Fold until mixed.  Pour into a casserole dish sprayed with cooking spray.  Top with bread crumbs and parmesan. 

Bake 40 mins.  Remove from oven and let it set up for 10-15 mins. 

Serve garnished with fresh chives.