Category Archives: Recipe Index

Amazing Chili

Chili

Amazing Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8

Calories per serving: 532

Fat per serving: 16g

This chili gets it uniquely rich flavor from dark beer and chocolate with a hint of coffee and brown sugar. Garnish with shredded sharp cheddar and a dollop of sour cream.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 fresh hot chile peppers, seeded and chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
http://www.culinarycafe.com/2015/12/01/2100/

Lion House Rolls

Lion-House

Lion House Rolls

These tender buttery Lion House rolls are like the combination of a croissant and the standard parker house dinner roll.

Ingredients

  • 2 cups warm water
  • 2/3 cup nonfat instant dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, softened
  • 1 egg
  • 5-5 1/2 cups flour (you can use all-purpose or Biscuit flour)
  • 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked

Instructions

  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
http://www.culinarycafe.com/2014/11/21/lion-house-rolls/

Decadent Mashed Potato Recipe

Mashed Potato

Decadent Mashed Potato Recipe

Ingredients

  • 5 pounds yukon gold potatoes – washed and cut into 2 inch chunks
  • Enough water to cover the potatoes in a large stock pot
  • 8 ounce package cream cheese
  • 1 stick butter
  • 1/2 cup greek yogurt
  • 1/4-1/2 cup milk
  • 1 teaspoon Mortons kosher salt
  • 1/2 teaspoon ground white pepper
  • 4 roasted garlic cloves, roughly a heaping tablespoon

Instructions

  1. Put the chopped potatoes in a large stock pot. Add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes or until the potatoes are fork tender. Drain the liquid from the potatoes. Return the cooked potatoes to the pan. Add in butter, cream cheese, yogurt, salt, pepper, and garlic. Using a potato masher, mash, mash,mash the potatoes until most of the clumps are removed. Add in milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired. If you want ultra smooth potatoes, beat them with a hand or stand mixer until the desired consistency has been reached. Do not over beat the potatoes or they will take on a undesirable texture.
http://www.culinarycafe.com/2014/11/21/decadent-mashed-potato-recipe/

Chicken Posole Verde my Second Favorite Soup

As I have stated in an earlier post, my favorite soup is Tortilla Soup. Chicken Posole Verde is now my second favorite after my husband discovered it while working in Mexico. Usually Posole soups are made with pork and pigs feet but I find that chicken is cheaper and easier to work with. This version of Chicken Posole Verde has you make your own broth which honestly is the heart and soul of this soup so it is worthwhile for you to make. You can make the broth in a pressure cooker to dramatically shorten the cooking time without losing any flavor.

Chicken Posole Verde my Second Favorite Soup

Yield: 10-12 servings

Chicken Posole Verde my Second Favorite Soup

Chicken Posole Verde is not a very labor intensive soup but it tastes like you labored over it all day.

Ingredients

    For the Broth
  • 1 - 3 lb whole Chicken
  • 1 medium Yellow Onion, quartered
  • 8 cloves Garlic
  • 1 rib Celery, cut into quarters
  • 2 tsp Black Peppercorns, whole
  • 8 Cloves, whole or 1/4 tsp ground cloves
  • 8 Allspice, whole or 1/4 tsp ground allspice
  • 1/4 cup Cilantro stems, with leaves removed for garnish later
  • 2 Bay leaves
  • 2 tsp kosher salt, plus more to taste
  • For the Soup
  • 1/2 lb fresh tomatillos, husked and diced or a 10 ounce can of tomatillos
  • 1/2 medium Sweet Onion
  • 4 oz can Roasted Diced Chiles
  • 3 cups Kale leaves, stems and center rib removed and chopped
  • 2 - 15 oz cans Hominy, drained and rinsed
  • 1 tsp Cumin, ground
  • 1/4 tsp allspice
  • pinch cayenne
  • 1/2 cup Cilantro, chopped
  • 1-2 Limes, juiced
  • To Serve
  • Cilantro leaves
  • 2 Avocados, diced
  • 4 Radishes, thinly sliced

Instructions

  1. To make the broth, place the chicken, breast side down, in a large pot. Add the onion, garlic, celery, peppercorns, cloves, allspice, cilantro stems, bay leaves and salt. Cover with 12 cups of water and bring to a boil. Once a boil is reached turn the heat down to a simmer and cook uncovered for 45 minutes.
  2. Once the broth has cooked 45 minutes turn off the heat and carefully remove the chicken. Place the chicken in a large bowl so that it can cool and drain of liquid. When cool enough to handle, remove the meat from the skin and bones. Chop the meat into bite size portions and discard the remaining bones and skin. You should have about 4 cups of meat.
  3. While the chicken is cooling, strain the broth, discarding the vegetables. Remove as much fat as possible with a gravy separator or gently with a serving ladle. Return the broth to the pot. Bring the broth to a boil and reduce by a 1/3 to end up with roughly 6 cups.
  4. Once your broth is reduced add your chicken, tomatillos, sweet onion, chiles, Hominy and seasonings. Reserve the kale and the lime juice until your soup has simmered again for 15-20 minutes. If you add your kale too early it will turn into mush and not be enjoyable and your lime juice will lose flavor if not saved until the last minute to add.
  5. When you are almost ready to serve add the kale, lime juice and chopped cilantro. Season to taste.
  6. Garnish with Cilantro, Avocado and Radish.

Notes

In my house we serve this soup with a dollop of sour cream and a sprinkle of queso blanco.

http://www.culinarycafe.com/2014/10/24/chicken-posole-verde-second-favorite-soup/

Better than your Mama’s Tortilla Soup

Since moving to Texas my families tastes have changed quite a bit. Chicken Noodle soup used to be our go to food when anyone was feeling under the weather. I used to make the stock from scratch in the pressure cooker and we always served it with buttery mashed potatoes. This made for an extremely rich and filling soup and did you know that fatty foods raise your body temperature? In southern Texas a food that makes you sweat is not ideal even when you don’t feel well. Instead we switched to Tortilla Soup which I feel is a much healthier option with lots of vegetables and dose of chiles to help you sweat off that fever. I have tried many different tortilla soups and I think this simple recipe beats them all in flavor.

Tortilla Soup

Yield: 8-10 servings

Tortilla Soup

Tortilla soup is an extremely simple soup that is also healthy and hearty.

Ingredients

  • 2 lb Chicken, boneless & skinless cut in bite sized chunks
  • 2 - 32 oz Chicken stock
  • 2 - 14.5 oz can Tomatoes, Diced - I use Red Gold petite diced tomatoes with green chilies
  • 4 oz can Diced green chiles, add another if you like yours spicy
  • 15 oz can Corn
  • 1 Medium Onion, diced
  • 3 cloves Garlic, smashed a bit
  • 2 Carrots, diced
  • 2 Medium Potatoes, peeled and cubed
  • 1 Chayote squash, diced
  • 2 Bay leaves
  • 1 tsp Cumin, ground
  • 1 tbsp Chili Powder
  • 1/4 tsp Allspice, ground
  • pinch Cayenne
  • Salt to Taste, roughly 2 tbsp
  • 2 Limes, juiced
  • To Serve
  • 2 Avocados, diced
  • 1/2 cup Cilantro, chopped
  • Sour Cream
  • Tortilla Chips
  • Colby Jack Cheese Shredded

Instructions

  1. In a large pot add everything but the lime juice and serving items.
  2. Put on Medium heat and cover.
  3. Cook for about an hour. You want the veggies soft but not mushy.
  4. Before serving add lime juice to taste and the chopped cilantro.
  5. Serve over hearty tortilla chips, avocado, sour cream and cheese.

Notes

If you find the chicken flavor is thin at the end, stir in a tablespoon of Chicken Better than Bouillon. I would suggest doing this before the lime and cilantro are added.

http://www.culinarycafe.com/2014/10/24/tortilla-soup/

Gluten Free Veggie Crepes

After trying these at the local farmers market I had to make them at home! Super easy and Super healthy!

Gluten Free Veggie Crepes

Yield: 6

Serving Size: 1

Calories per serving: 330

Gluten Free Veggie Crepes

Ingredients

    Crepe
  • 1 large egg
  • 3/4 cup milk or unsweetened coconut milk
  • 1/2 cup Gluten Free All-Purpose Flour
  • 1 1/2 Tablespoons melted butter or coconut oil, slightly cooled
  • Butter or Coconut oil for coating the pan
  • Veggie Filling
  • 2 cups mushrooms, sliced
  • 3 cups spinach leaves
  • 3 cups swiss chard, chopped
  • 1 medium tomato, rough chopped
  • 1 small onion, chopped
  • Boursin Cheese

Instructions

  1. Blend crepe ingredients in a blender until combined and refrigerate for at least 2 hours and as much as overnight. You just want to make sure that all the bubbles in the batter have disappeared before using.
  2. Veggie Filling Prep
  3. Saute veggies starting with mushrooms and once they show a bit of brown you can add onions. Once the onions are translucent add spinach, chard and tomato and lightly saute until spinach and swiss charge softens. Remove from heat and set aside until you are ready to fill crepes.
  4. To make crepes
  5. Coat a non-stick, 9-inch skillet with butter or coconut oil over medium heat.
  6. Pour 1/4 cup of batter in the center of the pan: immediately remove from heat and swirl the batter around to touch all sides of the pan. Increase heat to medium-high and cook until you can see tiny bubbles under the crepe and you can flip it without tearing.
  7. Shake the pan in order to push the crepe towards one side of the pan: using a wide spatula, flip over.
  8. Brown for 30 seconds then reduce heat. Crumble cheese over the entire crepe and then cover one half of the crepe with the sauted vegetables. Fold in quarters or thirds and serve.
http://www.culinarycafe.com/2013/05/06/gluten-free-veggie-crepes/

Spicy Korean Fried Chicken

My family doesn’t even ask for regular fried chicken since we started making korean fried chicken.

Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

This recipe was adapted from Maangchi

Ingredients

  • 3 lbs chicken pieces
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 2 tbsp powered sugar
  • 1 tsp black pepper, ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 egg
  • For Sauce
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1/3 cup tomato ketchup
  • 1/3 cup rice syrup, honey, or corn syrup
  • 1/3 cup hot pepper paste, less if you lack heat tolerance
  • 1 tbsp apple vinegar
  • 1/4 cup sesame seeds

Instructions

  1. Rinse chicken in cold water. Drain and shake off excess water.
  2. In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
  3. Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
  4. Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
  5. Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
  6. Fry them again for another 10 minutes until all pieces are golden brown and crunchy.
  7. Sauce Time - Make while chicken is frying
  8. Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
  9. Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
  10. Keep warm until chicken is ready
  11. Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
  12. Sprinkle with roasted sesame seeds and server with warm rice.
http://www.culinarycafe.com/2013/01/23/spicy-korean-fried-chicken/

Fresh Strawberry Pie

Fresh Strawberry Pie

Prep Time: 0

Yield: 1

Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.

Ingredients

  • 4 pints (about 3 pounds) fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping

Instructions

  1. Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  2. Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  3. Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  4. Stir in berry puree, making sure to scrape the corners of the pan.
  5. Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  6. Transfer to a large boil and in lemon juice.
  7. Let cool to room temperature.
  8. While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  9. Add berries to cool jell and gently fold to coat berries with glaze.
  10. Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  11. Refrigerate pie until chilled, about 2 hours.
  12. Pie should be served within 5 hours of being made to keep it from turning into mush.
  13. Added whipped cream as you serve!
http://www.culinarycafe.com/2011/06/18/fresh-strawberry-pie/

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/

Green Chile Chicken and Rice Wraps

Green Chile Chicken and Rice Wraps

Prep Time: 0

Yield: 4

Green Chile Chicken and Rice Wraps

This recipe is made in a rice cooker and is very simple to make.

Ingredients

  • 1 1/2 cups medium-grain rice, such as Calrose
  • 3 cups chicken broth
  • 1 4-ounce can diced green chiles with liquid
  • 1 small onion, chopped
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch chuncks
  • 1 tsp salt
  • 1 tbsp cumin, ground
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 6 flour tortillas
  • 1 cup sour cream
  • 2 tbs fresh cilantro, chopped
  • 1 t

Instructions

  1. Place the rice, chicken broth, chiles in the inner pot and stir.
  2. Add the onion, chicken then the seasonings, lightly stir, then cover and press the white rice button.
  3. Wait 25 minutes then loosely wrap the four tortillas in a paper towel and place them in the steam tray and place in cooker.
  4. Combine the sour cream, cilantro and chives in a small bowl.
  5. When the cooker is finished carefully remove the steam tray and check the chicken with tip of a knife to determine that the chicken is cooked through and no pink remains.
  6. Serve by spooning mixture into the tortillas and topping with sour cream and cheese before serving.
http://www.culinarycafe.com/2011/04/14/green-chile-chicken-and-rice-wraps/

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