Chicken Taco Stew

During this time of staying at home, I have definitely baked and cooked more than I did before! My husband said he has probably gained 10 pounds! It's good we go for a walk every day now!!

Anyways, about a month ago, I had it in my head that I wanted to make a Chicken Taco Stew. I couldn't find a recipe, so I decided to make Chicken Tortilla Soup instead, but wanting to be creative, I used a can of chipotle peppers in adobo sauce. Whew, I think I am still blotting my forehead from all the sweating I was doing while I was eating it. Note to self: that stuff is HOT. Last night, I wanted to try again to make Chicken Taco Stew and after searching for over a half hour on the Internet for a recipe and it continuing to bring up Chicken Taco Soup recipes, I decided to invent my own recipe! It was YUMMY and the hubby said he liked it almost as much as the Hot Dog and Bean Casserole. That's quite a compliment, because that is his #1 favorite Quarantine dinner!!!

Ingredients

1 1/2 pounds boneless, skinless chicken breast, chopped

16-ounce can Traditional Refried Beans

14.5-ounce can Fire Roasted Diced Tomatoes, undrained 

15.25-ounce can No-Salt Added Black Beans, drained and rinsed

10-ounce can Red Enchilada Sauce, mild flavor

1.25-ounce package Taco Seasoning, reduced sodium

In a large stockpot, put about a tablespoon or two of vegetable or canola oil and cook the chicken until it is no longer pink inside. Drain off the grease. Add the rest of the ingredients in the order given, cover and stir occasionally on medium heat about 15 minutes. You can eat as is or put a "bed" of white rice underneath and top with shredded cheese. Makes about six servings. Store in a covered container in the fridge. 

Hot Dog and Bean Casserole

Okay, before the Quarantine started, I had probably made a hot dog and bean casserole for my husband exactly one time. I guess since it didn't get a warm and fuzzy response, I didn't make it again. Growing up, I was a PICKY eater.  One of my favorite meals was hot dog and bean casserole with Jiffy corn muffins on the side.  My mom would take a pack of hot dogs and a can of baked beans, mix in a little ketchup and mustard and bake it. I LOVE the little boxes of Jiffy Corn Muffin Mix.

Growing up in Maryland, I never knew where the mix was made, it turns out it's Chelsea, Michigan! About an hour from where I live now. Once this Quarantine is over, I'm definitely going for a tour of their factory. Now that I'm done taking a trip down memory lane, I'll move on!! During this time of family togetherness, I have been trying different recipes, something I didn't have time for before this Quarantine started. I have always eaten the hot dog and bean casserole separate from the corn muffin mix. What if the two were put together into a casserole?!?!? I looked at the Jiffy website and their recipe included onions. Hmm, I'm still not a fan of onions (a carryover of my childhood pickiness)!!! LOL. I mixed together the hot dogs and beans and then spread the corn muffin mix over the top and baked it. My husband thought it was one of the best things I have ever made!! This casserole has become a new "Quarantine" favorite!!

Ingredients

8-pack of hot dogs, chopped
16-ounce can baked beans (I used Vegetarian Baked Beans)
Jiffy Corn Muffin Mix
1 large egg
1/3 cup milk

Preheat oven to 400 degrees. Spray a 2.5 quart baking dish with non-stick cooking spray. Put in the chopped hot dogs and baked beans and combine well with a large spoon. Set aside. In a small bowl, put the corn muffin mix, large egg and 1/3 cup milk. With a large whisk or spoon, blend until just barely combined (don't overmix). Let the batter "rest" for about 3-4 minutes and then spread evenly on the top of the hot dogs and beans. Bake for 25-30 minutes or until a toothpick inserted into the middle of the casserole comes out clean. You want to make sure the corn muffin mixture on top gets done!! Makes six servings.

Chocolate Peanut Butter Swirl Fudge

Last Friday morning, I tried to make a new scone recipe. Despite my best efforts, they didn't exactly turn out the way I would have liked. The butter in the scones melted onto the bottom of the stove, which caused smoke, which in turn made the smoke alarm go off. Luckily, we have a self-cleaning oven and I set it on the longest length of time possible - four hours. After the oven had cooled off, I cleaned the residual that was left and on Saturday night made lasagna. Again, the smoke alarm went off. I finally came to the conclusion that the two racks in the oven needed to be cleaned. Ugh. Since I didn't feel like cleaning them immediately, I decided to make a "no-bake" recipe Sunday afternoon. Oh my, this is SO good. At Cathy's Kitchen, we aim to have happy "customers!" LOL.  By the way, I cleaned the two racks Sunday afternoon and then made a new Quarantine "favorite" for dinner - Hot Dog and Bean Casserole covered with Jiffy Cornbread!! This time the oven did NOT set the smoke alarm off!! Yeah - success!!

Ingredients

1/2 cup butter, unsalted
1/2 cup light brown sugar, firmly packed
1 1/2 teaspoons vanilla extract
16.3 ounce jar smooth peanut butter
2 1/2 cups powdered sugar
12-ounce bag semi-sweet chocolate chips

Spray a 9 x 13 inch pan with non-stick cooking spray and set aside. In a large saucepan or stock pot, put the butter, light brown sugar, vanilla extract, peanut butter and powdered sugar. On low to medium heat, stir constantly with a large spoon until smooth and blended together. Remove from heat and pour immediately into the prepared pan and spread evenly.  In a small bowl, melt the chocolate chips. Pour the melted chips over the peanut butter mixture and again, spread evenly. Use a knife to "swirl." I swirled both diagonally and horizontally. Place in fridge for a minimum of two hours. When ready to eat, cut into squares. Store covered in the fridge. Enjoy!!!!

Chocolate Brownie Pie

Since being in Quarantine, we have definitely done more baking.  A few weeks ago, Lauren made homemade biscuits. Dominic and I have made my mother-in-law's Sour Cream Kuchen numerous times (we actually have it on the schedule to make today)! This past Sunday, it was the traditional "Bunny Cake." Besides our baked goods tasting super duper yummy, I have used the baking "sessions" with Dominic to reinforce life skills, like having him read the recipe and getting all the ingredients out, following directions and measuring out the flour, sugar, etc.

Since we had a teeny bit of vanilla frosting left over from the "Bunny Cake," I thought making some homemade brownies were in order! After looking through a few cookbooks, I found the perfect recipe (meaning we had all the ingredients)! Dominic and I made it before dinner, so it could cool while we were eating dinner. We even made it a bit more fancy by adding some green sprinkles! I have made brownies in all different shaped pans, but never in a pie pan. The hubby, Dominic and I ate ours quickly, but I set Lauren's piece on a plate on the dining room table. When she came looking for it, I told her where it was.  Much to our surprise, there were a couple bites taken out of it. The culprit was Dominic!!! He had helped himself to her piece when I wasn't looking, LOL. Guess he wanted a second piece! This morning, we discovered he had eaten two chocolate bunnies out of Lauren's Easter basket. He's a sneaky little thing.....

Ingredients

1 cup white sugar
1/2 cup unsalted butter (melted)
2 large eggs
1/2 cup white flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick cooking spray and set aside. In a large bowl, put the sugar and butter and beat until smooth with electric mixer or by hand. Add the remaining ingredients in the order given and combine well. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Remove from oven and let cool thoroughly. Sprinkle with powdered sugar, frost or enjoy as is!! Serves eight.

Layered Fruit Spritzer

*Picture courtesy of Mary Gajda - Capital Area Women's Lifestyle Magazine

This winter has definitely been the most unusual since moving to Michigan in December of 2001. Wednesday, the temperature outside when I was running around doing errands was 50. This morning, I had high hopes of putting a lighter weight jacket on Dominic for school instead of a heavy winter jacket that he has almost outgrown. My hopes were dashed when I saw rain/snow falling as his bus pulled up to our curb. I heard this Sunday it may hit 60! I may have to go sit out on our back deck with this drink in my hand, because Monday, it might snow!

Ingredients:

20-ounce can pineapple chunks, in pineapple juice

6-ounce container blackberries

1 cup strawberries, hulled and chopped

1 cup blueberries

1 cup ginger ale

Drain the juice from the can of pineapple chunks and reserve the juice. Set aside. It should be approximately one cup of juice and 2 cups of pineapple chunks. In a 16-ounce glass, put a 1/2 cup of the pineapple chunks, 7-8 blackberries, 1/4 cup strawberries and 1/4 cup blueberries. Pour 1/4 cup of the pineapple juice and 1/4 cup ginger ale on top of the fruit.  Makes four servings. Feel free to add a splash of champagne to make it more "bubbly!" 

Red Velvet "Crinkle" Cookies

I am fortunate and blessed to have been the monthly recipe contributor to a local publication called, Women's Lifestyle Magazine for the past couple of years. My contact person there and I have become good friends, and we typically plan out the recipes two months in advance. Generally, one of us will think of an idea and then we go back and forth about what the best recipe will be for that particular month. I really love being the recipe contributor, because it keeps me on my "toes" as far as thinking outside of my "comfort zone." These cookies are a great example of that!!!!  The original recipe for February was going to be a slice and bake cookie with a red heart in the middle of the cookie. I had recently watched one of the baking shows on the Food Network, where the bakers made it look so easy. Oh my. It took me HOURS to make the cookies (I tested it out using Christmas trees). Let's just say, it was a DISASTER. They looked pretty bad, but tasted okay. My family will eat anything, so those cookies are long gone! LOL. Plan B was to make the Red Velvet "Crinkle" Cookies!! They are pretty cool, because they can be for Christmas or Valentine's Day. The hubby needed three dozen for the cookie exchange at work yesterday, so I made him some and saved the rest. After work, he told me, "your cookies were very popular at the party!" AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!! Cathy's Kitchen LOVES to hear that!!!!

Ingredients:

1 cup unsalted butter, softened

1 ½ cups white sugar
4 large eggs
3 teaspoons vanilla extract
4 cups white flour
1/4 cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
½ teaspoon cream of tartar
1-ounce bottle liquid red food coloring
½ cup powdered sugar (reserved)

Preheat oven to 350° and line a cookie sheet with parchment paper. Set aside. In a large bowl, put the butter and white sugar and beat by hand with a large spoon or with an electric mixer until light and fluffy. Add the four eggs and vanilla extract and combine well. Next, add the flour, cocoa powder, baking powder, baking soda, salt and cream of tartar. Mix well again and then carefully add the entire one-ounce bottle of the liquid red food coloring. Stir very gently by hand with a large spoon until the liquid red food coloring is entirely incorporated into the batter. In a small bowl, put the ½ cup powdered sugar. Using the palm of your hands, roll out four dozen balls approximately one inch each. Roll each ball into the powdered sugar until it is completely covered. Bake a dozen at a time for 12-14 minutes until they are starting to look done in the middle. Remove from oven and let them sit on the cookie sheet for five minutes. Transfer to a wire rack to let them continue to cool. If desired, you can sprinkle additional powdered sugar on top! 

Dill Pickle Soup

One of my very good friends and I have this running "joke" about pickles. It started a while back (I really don't remember how) and now, every time I find a food item that has pickles as an ingredient, I will send it to her. It's actually quite surprising how MANY pickle items are out there!! There are pickle flavored sprinkles, mints, ice cream, popsicles and my very favorite - the pickle flavored candy cane! There is even a National Pickle Day!! This year it is November 14 (in case you were wondering). Even if you weren't, you know now, LOL. In one of my conversations with my pickle "buddy," I jokingly sent her a recipe for Dill Pickle Soup. After discussing it a bit more, we decided I would make it and report back to her what it tasted like. Earlier this week, I went to the grocery store and picked up the ingredients to make the soup. This past Wednesday night, I whipped it up! It didn't take any time at all (the longest time was cutting the potatoes, carrots and pickles)!! It was really good if I do say so myself (and I just did)! In our house, we typically eat pickles that are heavily seasoned. After a little research, I learned that this type of soup is actually a Polish recipe. I've never noticed it before, but you can buy Polish dill pickles at the grocery store. We always get the kosher dill pickles. I was a teeny bit hesitant when I started eating this soup, just because I've never made it before. Wow, it was super duper creamy and delicious - I had two bowlfuls!!!!!!!!!!!!!!!!!!!!!!!

Ingredients

2 14-ounce cans reduced sodium chicken broth +
      1 1/2 cups water
6 cups peeled and chopped potatoes
2 cups peeled and chopped carrots
1 cup Polish dill pickles, chopped
1/2 cup butter, unsalted
1/2 cup white flour
1 cup sour cream
1/4 cup water
1/2 cup dill pickle juice
2 teaspoons Old Bay seasoning
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

In a large stockpot, combine the chicken broth, water, potatoes, carrots and butter and bring to a boil. Turn down to simmer and cook until the potatoes are tender (about 15 minutes).  Add the chopped pickles and return to boil. While the soup is boiling, you need to make up the "paste." In a small to medium bowl, put the flour, sour cream and water. Using a whisk or a large spoon, stir until the mixture is smooth. Drop two tablespoons of the "paste" at a time into the boiling soup, stirring constantly. Some of the potatoes might get broken up a bit, but don't worry.  You might also see some small balls of flour form as you are doing this, but they will eventually almost completely disappear. When you are done adding all of the "paste," add the pickle juice, Old Bay seasoning, black pepper and the crushed red pepper flakes. Boil an additional five minutes. If the soup is too thick, add a little water until you get it to the consistency you want. *Garnish with a spring of dill or sliced pickles if desired. Serve immediately.