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Here you'll find my more successful recipes from my Blog.
 

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Chicken Chili

Ingredients

  • about 4 pounds of chicken thighs with bones and skins

  • half a stick of real butter; margarine doesn't work due to the water content

  • quarter cup (maybe more) of olive oil

  • salt, white pepper, garlic powder, and onion powder to taste; be generous

  • chipotle powder; about a tablespoon; more for spicy hot chili

 

  • 2 regular cans tomato sauce

  • 2 cans Lime and Cilantro Rotel tomatoes

  • 1 regular can petite diced tomatoes

 

Instructions

  • in a large skillet, brown the chicken thighs in the butter and olive oil, transferring them to a very large saucepan or dutch oven as they are done

  • after all of the chicken has been browned, add the spices to what remains in the skillet and mix thoroughly

  • pour the contents of the skillet over the chicken thighs in the dutch oven

  • add the canned ingredients to the dutch oven

  • put the dutch oven on a burner with high heat until the liquids start to boil

  • turn down to medium-low heat and cook, stirring frequently, for about 2 hours

  • you should be able to remove the bones at this point; do so or continue to cook until this is possible

  • after removing the bones, turn the heat down to simmer and continue simmering for another 2 to 3 hours

 

Serve

This chili is very thick and can be eaten on its own, with beans, or any starch. We had it over rice the first night. The meat is spicy and might also make good tacos, enchiladas, burritos, or flautas; really anything with a tortilla wrap might work with this chicken.

 

Store

If you don't eat it all, store in air-tight containers in the fridge or, I freeze my leftovers for a later date.

Chunky Chili and Chicken Chili
have a LOT in common...
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Chunky Chili

Ingredients

  • 2 lbs stew meat

  • 2 14 oz cans (or equivalent) tomato sauce

  • 1 regular can Rotel diced tomatoes and green chiles

  • 1 can Rotel with lime and cilantro

  • salt, white pepper, onion powder and garlic powder to taste

  • chipotle powder to taste; caution this is where the bulk of the heat comes from

  • olive oil or your favorite cooking oil

Instructions

  • brown the stew meat in a bit of olive oil in a large saucepan or dutch oven

  • add the seasonings and continue to cook on high heat until the seasonings are well incorporated into the juices from the meat

  • add the canned ingredients, stirring thoroughly

  • bring to a boil then simmer, simmer, simmer

I like to simmer and reduce for at least several hours giving the flavors time to develop and to cook off some of the excess liquid (makes a thicker chili).

 

Things you could add to this recipe include diced onion, minced garlic, Mexican oregano, cumin. I wanted to keep this chili simple so did not include any of these; the majority of the seasoning comes from the Rotel and the chipotle powder.

 

What I don't put into my chili -- beans of any kind. If you want beans with your chili, cook them separately. Chili is also good as a pasta sauce, served over rice, or as a baked potato topping. I generally serve with a healthy dollop of Crema Mexicana -- a tasty version of sour cream.

Chocolate Peanut Butter Cream Cheese Pie

Ingredients

  • 2 pkgs cream cheese, softened

  • 1 can sweetened condensed milk

  • 6 oz chocolate syrup; I use the special dark kind

  • 1 healthy dollop creamy peanut butter; be careful with this; too much and you have peanut butter pie; too little and the pie doesn't set up properly

  • 1 graham cracker (or similar) crust; I use crushed pecans

Directions

  • combine first 4 ingredients and mix thoroughly

  • pour into pie crust and chill

  • this will make more than enough filling for even a 10-inch crust

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Best Tomato Soup

Ingredients...

  • approximately 2 pints of canned tomato sauce

  • approximately 2 pints of canned diced tomatoes

  • approximately 1 pint of your favorite salsa; hot, medium, or mild -- your choice

  • salt, pepper, onion powder, garlic powder to taste

  • approximately 1 pint of heavy cream; yep, this isn't for diets!

Instructions...

  • combine first 4 ingredients in a large saucepan and bring to a boil

  • simmer covered, stirring occasionally, for a couple of hours

  • gradually, add in the heavy cream, stirring thoroughly

  • return to a boil then simmer uncovered for at least an hour; this allows the soup to reduce and thicken

     

Easy, right! But the best tomato soup I've ever had. You can substitute Rotel tomatoes for the salsa, if you prefer. Serve hot with or without that grilled cheese sandwich. Freezes well. Makes a couple of quarts.

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