MooreImages

Tag: Recipes

  • Lemon Chicken Rice Soup

    Serves: 4
    Rating: 5/5

    Ingredients

    • The right amount of rotisserie chicken, torn into bite size pieces
    • 4 cups chicken broth
    • 1/2 stick butter
    • 2 Tbsp flour
    • 1/2 cup uncooked rice
    • 2 eggs
    • 3 Tbsp Lemon juice

    Instructions

    Heat broth over medium heat. Melt butter, add flour in a separate pan, and make a rout. Add flour mixture to broth, add rice and bring to a boil. Cover and simmer for 45 minutes.

    Beat 2 eggs add lemon juice to eggs. Add egg mixture to soup while stirring. Add chicken and serve when hot.

    If the soup is too thick add more chicken broth.

  • One-Alarm Chili

    Servings: 6-8
    Rating: 5/5

    Ingredients

    • 2 lb 85% lean ground beef
    • 1 tbsp vegetable oil
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 oz ancho peppers, stems and seeds removed
    • 1 ½ cups water
    • 28 oz whole tomatoes with juices
    • 2 cups water
    • 3 oz corn tortilla chips
    • 2 chipotle in adobo sauce w/ 1 tsp of adobo sauce
    • 1 big onion, finely chopped
    • 1 jalapeno, seeded and minced w/ ribs removed
    • 6 cloves garlic
    • 2 tbsp chili powder
    • 2 tbsp ground cumin
    • 1 tbsp oregano
    • 2 tsp ground coriander
    • 2 tsp sugar
    • 12 oz lager beer
    • 3 – 15 oz cans pinto beans (optional)

    Instructions

    1. Add oil, finely chopped onions to a large, heavy pot. Cook for 5 minutes. Add minced garlic, and minced jalapeño and cook for another minute. Add to blender.
    2. Tear dried ancho peppers into 1” pieces. Add water and microwave for 3 minutes. Add to blender.
    3. Add whole tomatoes with juices, water, corn tortilla chips, and chipotle in adobo sauce to blender. Blend until smooth. Really blend well to make sure the pepper skins are unnoticeable in the final chili.
    4. Brown ground beef in the large, heavy pot. Add salt and black pepper while browning. Drain ground beef. 
    5. Then add chili powder, ground cumin, oregano, ground coriander, sugar, and cayenne pepper. Stir and cook for 30 seconds.
    6. Add beer to the ground beef. Bring to simmer and cook off alcohol. Add the contents of the blender to pot. Add drained and rinsed pinto beans if using. Bring to simmer, cover and cook for 60 minutes. Add salt if needed.

    Notes

    My first attempt at cooling down the five-alarm chili to make it suitable for Lori was still too hot. The recipe above will be my next attempt. I removed the cayenne pepper, added back a jalapeno for flavor, cut way back on the chipotles because the flavor was too dominant, and cut back on the ancho peppers.

  • Five-Alarm Chili

    Servings: 6-8
    Rating: 5/5 (HOT!)

    Ingredients

    • 2 lb 85% lean ground beef
    • 1 tbsp vegetable oil
    • 1 tsp salt
    • ½ tsp black pepper
    • 2 oz ancho peppers
    • 1 ½ cups water
    • 28 oz whole tomatoes with juices
    • 2 cups water
    • 2 oz corn tortilla chips
    • ¼ cups chipotle in adobo sauce w/ 2 tsp of adobo sauce
    • 2 lb onions, finely chopped
    • 2 jalapenos, minced
    • 6 cloves garlic
    • 2 tbsp chili powder
    • 2 tbsp ground cumin
    • 1 tbsp oregano
    • 2 tsp ground coriander
    • 2 tsp sugar
    • 1 tsp cayenne pepper
    • 12 oz lager beer
    • 3 – 15 oz cans pinto beans (optional)

    Instructions

    1. Add oil, finely chopped onions to a large, heavy pot. Cook for 5 minutes. Add minced garlic, and minced jalapeño and cook for another minute. Add to blender.
    2. Tear dried ancho peppers into 1” pieces. Add water and microwave for 3 minutes. Add to blender.
    3. Add whole tomatoes with juices, water, corn tortilla chips, and chipotle in adobo sauce to blender. Blend until smooth. Really blend well to make sure the pepper skins are unnoticeable in the final chili.
    4. Brown ground beef in the large, heavy pot. Add salt and black pepper while browning. Drain ground beef. 
    5. Then add chili powder, ground cumin, oregano, ground coriander, sugar, and cayenne pepper. Stir and cook for 30 seconds.
    6. Add beer to the ground beef. Bring to simmer and cook off alcohol. Add the contents of the blender to pot. Add drained and rinsed pinto beans if using. Bring to simmer, cover and cook for 60 minutes. Add salt if needed.

  • Cheesecake with Chocolate Ganache

    Source: Fine Cooking Recipe Builder, 2016
    Servings: 10-12
    Rating: 5/5

    Ingredients

    • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
    • 3 Tbs. granulated sugar
    • 7 Tbs. unsalted butter, melted
    • 3 8-oz. packages cream cheese, at room temperature
    • 3/4 cup sour cream or creme fraiche
    • 2 Tbs. all-purpose flour
    • Table salt
    • 1-1/4 cups granulated sugar
    • 1 Tbs. pure vanilla extract
    • 4 large eggs, at room temperature
    • 3 oz. chopped semisweet or bittersweet chocolate
    • 5 Tbs. unsalted butter
    • 1 Tbs. light corn syrup
    • Crushed amaretti cookies, for garnish

    Preparation

    Position a rack in the center of the oven and heat the oven to 375 degrees F.

    In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.

    In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

    Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

    Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

    In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.

    Garnish with crushed amaretti and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.