Archive for January 2015

Raspberry Crumble Bars



2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1/4 cup oats; quick or old-fashioned
2 cups raspberry jam
1/2 cup fresh raspberries

Preheat oven to 350F.
Line a 13 x 9-inch baking pan with parchment paper or foil, leaving an overhanging border on the two short sides.
Pulse the flour, sugar and salt in the work bowl of a food processor until combined.
Drop in the butter and process until clumpy, coarse crumbs form, about 30 seconds.
Press 2 1/2 cups of the dough into prepared pan in an even layer.
Bake 20 minutes or until firm and golden.
Cool on a rack 20 minutes.
Stir the oats into the remaining dough.
Spread the jam evenly over the crust and crumble the oat mixture over the top.
Scatter the raspberries over all.
Bake 30 minutes; the top should be golden and the filling bubbling.
Transfer to a rack to cool completely.
Using the parchment handles , lift the cookies out of the pan onto a cutting surface and cut into approximately 2-inch squares.

White Chicken Chili


3-4 chicken breasts (cut into bite size pieces)
1 onion (diced)
1 (14 oz) can of chicken broth
1 (14 oz) can of stewed tomatoes (don’t drain)
1 (14 oz) can diced tomatoes with green chilies (don’t drain)
1 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/2 teaspoon of red pepper flakes
1/4 teaspoon ground cumin
1 (15 oz) can white kidney beans (don?t drain)
1 (15 oz) can garbanzo beans (don?t drain)
Salt and fresh ground pepper to taste

Using a large slow cooker, add all ingredients and cook on high for 3 hours or on low for 8 hours.

Turkey Chili


1 1/2 pounds ground turkey
1 red pepper
1 green pepper
1 yellow onion
3 cloves garlic
1 tablespoon olive oil
3 cans reduced sodium tomato soup
1 can pink beans
2 1/2 tablespoons chili powder
2 tablespoons cayenne pepper
Salt and pepper to taste
Sour cream, cheddar cheese, green onions ? or other toppings of your choice

Finely dice peppers and onion. Add to a large pot with olive oil. Sauté until just cooked, about 6 minutes. Add turkey and brown completely. Drain off any excess fat. Add garlic and stir to combine. Next, add the soup, seasonings and beans along with 2 cans of water. Stir to combine completely. Simmer on low for 45 minutes with the cover on. Remove cover and cook an additional 20-30 minutes to thicken. Serve with cornbread and toppings of your choice.

Blackberry Streusel Tart



1 1/2 pints blackberries

1/2 cup granulated sugar

1 tablespoon cornstarch or tapioca flour

1/2 teaspoon freshly squeezed lemon juice

1 9 1/2-inch tart crust


3/4 cup all-purpose flour

1/3 cup firmly packed brown sugar

Pinch of kosher salt

3 ounces cold unsalted butter, cut into 1/2-inch pieces

1 recipe Chantilly cream (see below)

To make the streusel: In a food processor, combine the flour, brown sugar, salt, and butter and pulse until the butter is the size of large peas. Sprinkle evenly over the blackberry filling. Bake until the streusel is browned and the fruit is bubbling, about 25 minutes. Let the tart cool until it can be handled, then remove the pan sides and place on a platter. Serve warm or at room temperature, with chantilly cream on the side.

Planning ahead: The streusel made be made two days in advance, covered and refrigerated. The tart is best served the day it is made. Store at room temperature. You may reheat the tart in a 325° oven for 10 minutes.

Chantilly Cream

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar

Put the cream, vanilla and sugar in a bowl and whip by hand with a whisk or with an electric mixer on medium speed until soft peaks begin to form. The cream should hold its shape but still be very smooth. Cover and refrigerate until serving.

Planning ahead: You can whip the cream an hour or two in advance, cover and refrigerate it. If it sits longer than that, it will start to thin out and you will need to rewhip it lightly before using. A few quick stirs with a whisk will do the trick.

Bayou Beans & Andoulle Sausage


1 lb. Andoulle sausage sliced 1/2 inch rounds
2 cups diced onions
1 tbsp. chopped garlic
1 lb. dried northern beans, soaked overnight and drained
10 cups chicken stock, plus more if needed
2 bay leaves
1/4 cup molasses
1/2 cup light brown sugar
1 cup ketchup
1 tbsp. dry mustard
1/2 cup Evan Williams Bourbon
Kosher salt and freshly ground black pepper to taste


Heat a large pot, cook the Andouille sausage until lightly browned. Pull out of pan and put in crock pot. Add the onions and 1 cup of chicken stock. Cook until softened 3 to 4 minutes. Stir in the garlic and beans and cook for 1 minute. Transfer to crock pot on high, stir in chicken stock and other ingredients. Put top on crock pot and let cook about 2 hours, or until beans are tender, stirring occasionally.

Source: Evan Williams Bourbon

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