Simple Southwest Chili & Rice

This simple & flavorful meal
is hearty and satisfying!

Ingredients:

1 pound ground turkey, chicken or beef

1 onion, chopped

3 cloves garlic, minced or pressed

1 1/2 cups chicken, vegetable or beef broth

6 ounces tomato paste

1 (15 ounce) can diced tomatoes

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

4 - 4 1/2 cups cooked rice

Optional Garnishes:

cheddar or jack cheese, finely grated

sour cream

cilantro leaves, chopped

Method:

Brown the meat over medium heat in a large pot, or Dutch oven. (Drain off any excess fat.)

Push the meat to one side. Add the onion and garlic and saute for 3 to 4 minutes or just until softened. 

Stir in the broth, tomato paste, tomatoes and beans. Sprinkle the spices over the other ingrdients and stir to mix in. Once the chili begins to bubble, reduce the heat to low. Cover and simmer for 20 to 30 minutes, stirring occasionally.

While the chili is simmering, cook the rice according to the package directions. Scoop 3/4 of a cup of rice into each serving bowl. Ladel 1 1/2 cups of chili on top of each serving of rice. If desired, top each serving with grated cheese, a dollop of sour cream and chopped cilantro. Makes 6 servings.

Notes:

This delicious chili has just the right amount of spice to be flavorful, but not burning. Serve with tortilla chips, rolls or galic bread.

 

Jan's Chocolate Crinkle Cookies (A Family Christmas Tradition)

For Christmas 2024, Grandson Ryan
made a batch of the cookies that his
Grandma Jan used to make. ❤

Ingredients:

1 cup unsweetened cocoa powder

1 1/2 cups sugar

1/2 cup avocado oil

4 eggs

2 teaspoons pure vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon instant coffee powder (optional)

1/4 tespoon salt

1 cup powdered sugar

Method:

In a large bowl beat together the cocoa, sugar and oil with a wooden spoon or electric mixer on low speed. (The mixture should be shiny and gritty.)

Add the eggs, one at a time, beating for 30 seconds after each addition. Mix in the vanilla.

Sift together the flour, baking powder, coffee powder and salt. Add to the chocolate mixture and beat on low just until all of the ingredientsare combined. (Be careful not to overmix.

Cover with plastic wrap and refrigerate for 4 hours or overnight. 

Preheat the oven to 350*. Line baking sheets with parchment paper and set aside. 

Place the powdered sugar in a small bowl. Use a small cookie scoop to form 1 inch balls of dough. (Use your hands as needed to roll the dough into balls.) Drop several balls at a time into the powdered sugar. Roll the balls in the powdered sugar and place a few iches apart on the lined cookie sheets. 

Bake for 10 to 13 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Makes about 4 dozen cookies. Store in an airtight container, in the refigerator, with sheets of waxed paper in between layers of cookies. 

Notes: These soft & chewy cookies are a holiday favorite.
 

Cousin Katy's SUPER EASY Special K Bars ~ Peanut Butter & Butterscotch "Scotcheroo" Candy Squares (Family)

Cousin Katy served these delicious
candy squares at the family Christmas 
brunch that she hosted ~ They were
amazing and everyone loved them!

Ingredients:

butter

1 cup sugar

1 cup light Karo syrup

1 cup smooth peanut butter*

6 cups  Special K cereal

1 (11.5 ounce) bag of milk chocolate chips

1 (11 ounce) bag butterscotch chips

Method:

Lightly grease a 13 x 9 inch pan with butter and set aside.

• Place sugar and corn syrup in a Dutch oven. Heat over medium heat stirring occasionally, until the edges start to bubble. Remove from heat and immediately stir in the peanut butter.
• Quickly, before the mixture cools, stir in the cereal. Layer the mixture evenly in the prepared pan with a silicone spatula, waxed paper or buttered hands.

Place the chocolate and butterscotch chips in a microwave safe bowl or measuring cup. Heat for 30 seconds and then stir. Repeat until the chips are melted and smooth.** Immediately spread the melted chips evenly over the top of the cereal mixture. 

Allow to cool for several hours or until the chocolate layer is set. Cut into squares. Makes 24. Store at room temperature, in an airtight container, for 4 days. (These may be refrigerated and stored for longer, but the texture is best when they are served at room temperature.

*A natural peanut butter with separated oil doesn't work with this recipe. Skippy, Jiff, Peter Pan or similar types of peanut butter work well.

**The chocolate and butterscotch chips can also be melted in the top of a double boiler. Cook, stirring frequently, until melted and smooth. (Make sure the boiling water is not touching the bottom of your bowl.)

Notes: These sweet and chewy decadent squares appeal to chocolate lovers, cereal lovers and peanut butter lovers ~ they truly are a real crowd pleaser! 

Pistachio & Cranberry Biscotti (Simple Gourmet)

A delicious Italian treat
with holiday flavors ❤

Ingredients:

1/2 cup (1 stick) butter at room temperature

3/4 cup sugar

2 eggs at room temperature

2 teaspoons pure vanilla extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoons salt

3/4 shelled pistachios, coarsely chopped

2/3 cup dried cranberries, coarsely chopped

1 cup semi sweet chocolate chips

1 teaspoon shortening

Method:

Preheat oven to 350*. Line a baking sheet with sides with parchment paper and set aside.

Cream together the butter and sugar in a large bowl for 3 minutes, at medium speed, until light and fluffy. Use a spatula to scrape down the sides of the bowl. Mix in the eggs, one at a time, at low speed and then add the vanilla.

Sift together the flour, baking powder and salt. Scrape down the sides of the bowl, again.  Add the sifted ingredients and mix on low speed just until combined. Stir in the pistachios and cranberries.

Divide the dough into 2 equal portions. On the prepared baking sheet, form each portion into a log about 15 inches long and 1 1/4 inches wide. Place the logs 3 inches apart.

Bake for 25 to 30 minutes or until the logs are light golden brown. Cool on the pan for 15 minutes. Transfer to a cutting board. Use a serrated knife to cut each log into 1 inch thick slices. 

Arrange the slices cut side down on the baking sheet. Return to the oven for 12 more minutes, until firm and golden in color. Transfer to a cooling rack and allow to cool completely.

Line the baking sheet with waxed paper. Place the chocolate chips and the shortening in a microwavable bowl. Heat for 30 seconds. Stir and heat for another 30 seconds. Repeat until the chocolate is melted and smooth. Dip one end of each cookie into the melted chocolate. Shake off any excess chocolate and place on the waxed paper lined sheet. Refrigerate for 30 minutes to set the chocolate. Store in an airtight container, with sheets of wax paper between layers, in the refrigerator. Makes about 30 biscotti.

Notes:

These cookies are delicious with coffee, tea, hot chocolate or milk!

Our nephew and his wife are serving an Italian meal at the family Christmas Dinner ~ I created this recipe as a surprise to compliment the meal. ❤ ❤
 

Jan's Toll House Fudge (Family)

This family favorite fudge is delicious
& creamy and very simple to make!

Ingredients:

1/2 cup (1 stick) butter, at room temperature

6 ounces Nestle Tollhouse semi- sweet chocolate chips

1 teaspoon pure vanilla extract

12 large marshmallows

2 cups sugar 

1 (5 ounce) can evaporated milk

1/2 cup chopped nuts (optional)

Method:

Line a 9 inch square pan with a piece of parchment paper and set aside.

Place the butter, chocolate chips and vanilla in a large bowl and set aside.

Cut each marshmallow into 4 pieces and place in a large saucepan. Add the sugar and evaporated milk. Stir and bring to a boil over medium high heat. As soon as the mixture comes to a boil, turn the heat down to low. Cook, stirring constantly, for 6 minutes.

Pour the hot liquid over the ingredients in the bowl. Stir until all of the ingredients are well mixed. If desired, stir in the nuts.

Pour and spread evenly in the prepared pan. 

Allow to cool completely at room temperature. Place in the refrigerator for a couple of hours before cutting into pieces. Store in an airtight container, in the refrigerator, with sheets of wax paper between layers. (The individual pieces may also be wrapped in plastic wrap for gift giving.) Makes about 45 pieces.

Notes: My husband has very fond memories of the fudge that his sister-in-law, Jan, made every Christmas. This year, he asked me to please make a batch to share with all of the family. Her son, Sean, found the recipe and sent it to me. Here is the original recipe in her handwriting:

Jan and her husband Randy
June 2016

Simple & Delicious Leftover Turkey & Stuffing Quiche

This delicious quiche is perfect to serve
for brunch a day or two after serving
a turkey dinner. 🦃

Ingredients:

1 unbaked 9 inch pie shell (store bought or homemade)

1 cup leftover chopped turkey  

1 cup leftover stuffing

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

1 cup half & half

4 eggs

1/4 teaspoon black pepper

sour cream, optional

smoked paprika, optional

cranberry sauce or relish, optional

Method:

Preheat oven to 350*. Place the pastry lined pie plate in the refrigerator for 20 minutes.

Remove the pie crust from the refrigerator and place on a rimmed baking sheet.

Layer the turkey in the crust. Top evenly with the stuffing and then the cheese. Sprinkle the parsley over all.

Whisk together the half & half, eggs and pepper in a medium bowl. Pour over the ingredients in the pie pan. Place the quiche and baking sheet in the preheated oven. Bake for 45 minutes or until a knife inserted half way between the center and the outer edge comes out clean. 

Allow to cool for 10 minutes. Cut into 6 portions. If desired, top each slice with a small dollop of sour cream and sprinkle lightly with smoked paprika. Serve with cranberry sauce or relish. Makes 6 servings.

Note: When I mentioned to my husband that I was making a quiche with leftover turkey and stuffing, he wasn't very enthusiastic about the idea, but he was very pleased with the result!  😀

Serving suggestion: One slice of quiche
garnished with sour cream and smoked
paprika with a side of Holiday Slaw and
Fresh Cranberry Relish. Links to the
recipes are below:

Holiday Slaw
https://carriekitchencreations.blogspot.com/2024/12/holiday-slaw-perfect-for-thanksgiving.html

Fresh Cranberry Relish
https://carriekitchencreations.blogspot.com/2015/11/cousin-katys-fresh-cranberry-relish.html

Perfect & Creamy Make Ahead Mashed Potatoes

 

These potatoes are perfectly
delicious~ What a great option to
make a day or two before serving! 

Ingredients: 

3 1/2 pounds of russet potatoes

2 cups half & half

8 tablespoons butter

1 1/2 teapoons sea salt

fresh ground black pepper

Optional Garnishes:

fresh ground black pepper

fresh chopped chives or a sprig of fresh parsley

Method:

Arrange oven rack to middle position. Prehaet oven to 450*

Use a fork to prick each potato a few times. Place the potatoes on the oven rack and bake for 50 to 60 minutes or until the poatoes are very soft. (It is better to over cook than undercook.)

Just before the potatoes finish baking, heat the half & half and 6 tablespoons of the butter just to a simmer. (Do not boil.) Turn off burner.

Remove the potatoes from the oven. Immediately, while the potatoes are still hot, use a pot holder or oven mitt to hold the potatoes and cut in half lengthwise. Use a large spoon to scoop out the cooked potato from the skins. (Leave behind any tough or harder parts of the potato closest to the skin.)** Place all of the cooked potato in a large microwavable bowl. While the potatoe are still hot, mash with a potato masher.*** Beat on low speed with an electric mixer for a couple of minutes, just until no lumps remain. (During this step, as needed, stop the mixer to scrape down the sides.) 

Add a portion of the simmered liquid to the potatoes and use a large rubber or silicone spatula to fold in. Repeat to gradually mix all of the liquid until the mixture is smooth and creamy. Stir in the salt. (The mixture will appear very liquidy and are not yet ready to serve.)

Cover the bowl tightly with plastic wrap. Refrigerate for 1 or 2 days. (Do not freeze.) 

When ready to reheat, use a knife to poke 8 to 10 whole in the plastic wrap. Microwave at medium high power ( 70 to 75 percent) for 7 minutes. Lift the plastic and stir. Replace the plastic and microwave for another 7 minutes. Remove the plastic wrap.

Cut the remaining 2 tablespoons of butter into 2 or 3 portions and place on top of the hot potatoes. Sprinkle with freshly ground black pepper. If desired, garnish with chopped chives or a sprig of parsley. Makes 8 servings.

**The hollowed out potato skins can be saved to make baked or air fried potato skin appetizers or side dish.

***In order to prevent lumps, it's important to mash the potatoes while they are hot.

Notes: I was very surprised at how excellent the potatoes turned out ~ everyone loved them!

Holiday Slaw ~ Perfect for Thanksgiving & Christmas

This salad is delicious, colorful,
light and fresh!

Dressing Ingredients:

2/3 cup finely chopped red onion

2 tablespoons + 2 1/2 teaspoons  olive oil

2 tablespoons apple cider vinegar

1 tablespoon rice vinegar or rice cooking wine

1 tablespoons maple syrup

3 teaspoons 

Dijon mustard

1/2 pink Himalayan salt or fine sea salt

Salad Ingredients:

1/2 cup 

sliced almonds

1/2 teaspoon olive oil

1

 1/4 pounds, or about 5 cups shredded cabbage

1/3 cup snipped 

fresh parsley leaves

1/4 cup 

dried cranberries

1/2 cup pomegrante seeds

pink Himalayan or sea salt

freshly ground black pepper

Method:

Add the onion to a large bowl. Whisk in olive oil, apple cider vinegar, rice wine, maple syrup, Dijon mustard, and the salt. Let sit for at least 10 minutes for the flavors to meld. 

Heat a skillet over medium high heat. Add the almonds in a single layer and drizzle with the 1/2 teaspoon of olive oil. Stir and shake the pan often until the almonds are fragrant and golden brown. (about 4 to 5 minutes)

Add the shredded cabbage, chopped fresh parsley leaves, toasted, almonds,  cranberries and pomegrante seeds to the dressing. Toss to combine. Taste and season with additional salt and freshly ground black pepper as needed. Makes 4 servings.

Note: This simple festive slaw is a light and refreshing side dish to serve with a holiday dinner or at a holiday brunch. It pairs nicely with turkey, goose and ham.

Sean' Perfect Roast Turkey ~ No Basting Needed!

This method produces a wonderfully
moist and delicious roast turkey!

Ingredients:

 1 (14 - 16 pound) frozen turkey

1 gallon (4 quarts or 16 cups) vegetable broth

1 cup kosher salt (or 1 1/4 cups regular salt)

1/2 cup brown sugar (light or dark)

1 tablespoon black peppercorns

1 1/2 teaspoons whole allspice berries or 5 teaspoons ground allspice

1 1/2 teaspoons candied ginger or 1/4 teaspoon ground ginger

12 cups ice and water to make 1 gallon

1 stick (1/2 cup) butter, sliced into tablespoon portions

fresh rosemary sprigs

minced garlic (optional)

Method:

Three days before roasting, transfer the turkey from the freezer to the refrigerator. 

The night before roasting, prepare the brine. Add the vegetable broth, salt, brown sugar, peppercorns, allspice and candied ginger to a large pot. Stir over medium-high heat to dissolve the salt and sugar. Bring to a boil and then remove from the heat. Allow to cool to room temperature and then refrigerate to finish cooling completely. 

Rinse the thawed turkey and remove the neck and innards. Add the brine, water and ice mixture to a five gallon bucket. Place the turkey, breast side down, into the brine mixture. Make certain that the turkey is completely immersed. (If necessary, weigh it down with a block of ice or a dutch oven filled with ice.) Refrigerate or place in a cool area for 8 to 16 hours.

Preheat oven to 500*. Remove the turkey from the brine. Rinse inside and out with cold water. Place in a roasting pan and pat dry with paper towels. (If using a disposable roasting pan, place the pan on a baking sheet with sides.) If desired, fill the chest cavity with your favorite dressing.

Use your fingers to loosen the skin from the meat. Work the tablespoons of butter between the skin and meat. Add sprigs of of rosemary and if desired, also add some minced garlic.

Roast on the lowest rack of the oven at 500* for 30 minutes. Cover the turkey loosely with a foil tent and reduce the heat to 350*. The turkey does not require basting! Roast for 2 to 2 1/2 hours or until a pop up thermometer raises to show it's done or until a thermometer inserted in the thickest part of the breast measures 161*. Remove from the oven and allow to rest, loosely covered for 15 minutes before carving.

Notes: This method produces a very moist perfect roast turkey! (The recipe is also very forgiving; even if you overcook the bird it still turns out great.)  

The inspiration for this recipe for this recipe came from Alton Brown's Brined Turkey Recipe. Sean made his own additions and changes that truly make this a no fail method for a delicious bird.

Delicious Slow Cooker Chicken Tortilla Soup

This simple and flavorful soup was enjoyed
by the entire family!

Ingredients:

2 (14.5 ounce) cans black beans 

2 pounds boneless, skinless chicken breasts or thighs

2 (15 ounce) cans diced tomatoes

2 (4 ounce) cans diced green chiles

2 small onions, chopped

4 cloves garlic, minced or pressed

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

8 cups (2 quarts) low sodium chicken or bone broth

2 cups frozen corn

2 tablespoons lime juice

Garnishes:

6 cups crushed tortilla chips

1/2 cup chopped or torn fresh cilantro leaves (optional)

1 1/2 cup shredded Pepper Jack or cheddar cheese (optional)

sour cream (optional)

Method:

Use a colander to drain and rinse the black beans. Set aside.

Place the chicken in the bottom of the slow cooker. Add the diced tomatoes (with liquid), chiles, onion, garlic and beans. Sprinkle the cumin, chili powder, paprika, salt and pepper over the chicken and vegetables. Stir in the broth until all of the ingredients are mixed.

Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Remove the chicken to a plate or large bowl. Stir the frozen corn into the soup. Use two foks to shred the chicken. Stir the shredded chicken into the soup. Stir in the lime juice and leave the soup in the slow cooker for another 10 minutes.

Ladle individual servings into bowls and garnish with tortilla chips. If desired, also garnish with grated cheese, cilantro and a dollop of sour cream. Makes 12 servings.

Notes: This recipe may be cut in half to produce a smaller amount of soup.

When I served this soup to my Mexican-born daughter-in-law and she loved it! That's the best endorsement for a Mexican style dish that I could receive. 🥰

 

 

PERFECT (& Simple) Steak Marinade

This simple marinade produces  deliciously
flavored grilled or broiled steaks.

Ingredients:

1/3 cup soy sauce

1/3 cup fresh squeezed lemon juice**

1/2 cup olive or avocado oil

1/4 cup Worcestershire sauce

1 tablespoon minced garlic

2 tablespoons Italian seasoning

1 teaspoon black pepper

1/2 teaspoon salt

1/8 teaspoon crushed red pepper (optional)

1 1/2 to 3 pounds steak rib eye, New York strip or T-Bone

Method:

Whisk together the soy sauce, lemon juice, oil, Worcestershire sauce, garlic, seasoning, black pepper, salt and crushed red pepper. 

Place one to three steaks in a large ziploc bag. Add the marinade to the bag making sure to coat all of the meat. Set aside in the refrigerator to marinate for 2 hours or overnight. Grill or broil to desired level of doneness.

**Red wine may be substituted for the lemon juice.