Southwestern Chicken Chili

ok, i've changed my mind. as it turns out, i like cooking in general and i find myself doing much more cooking than baking. apparently, you can't live off cookies - who knew? so every now and then i'll add a tasty-tasty "cooking" recipe, deal? also... I GOT A CROCK-POT FOR CHRISTMAS! and i intend to use it. frequently. daily, even. i named her Bambi.

yep.

Southwestern Chicken Chili

what you'll need:

1 tbsp vegetable oil
3 chicken breasts
1 medium chopped onion
3 medium chopped roma tomatoes
2 cloves minced garlic
2 C low-sodium chicken broth
1 can (15 oz) kidney beans w/ liquid
1 can (15 oz) sweet corn w/ liquid
1 can (6 oz) tomato paste
3 tsp chili powder (or more to taste)
2 tsp cumin (or more to taste)
2 tsp dried oregano


what to do:

in a skillet, cook the vegetable oil and chicken on medium heat. using 2 forks (1 to hold, 1 to pull) - shred the chicken as it cooks, flipping the breasts as you expose the uncooked meat.
in a slow cooker or Crock-Pot, combine all the ingredients and turn on high setting for 2 hours.
reduce to low setting and cook an additional 5 hours, stirring occasionally.

and enjoy!!

Cherry Pie

simplicity is delicious. i'll leave it at that...


Cherry Pie

what you'll need:

DOUGH:
1 1/2 C flour (all-purpose), plus extra for rolling
16 tbsp unsalted butter - cut into 1/2" cubes, very cold
1 tsp salt
3 tsp sugar
8 tbsp ice water

CHERRY FILLING:
2 C fresh pitted cherries
1/2 C water
1/2 C sugar
2 tbsp cornstarch


what to do:

DOUGH (part 1):
start by placing the cubes of butter into the freezer for ~15 minutes so that they become thoroughly chilled.
in the food processor, combine the flour, salt, and sugar, pulse to mix.
add the butter and pulse until the mixture resembles coarse meal with pea sized chunks of butter.
begin to add the water, 1 tbsp at a time, until the mixture begins to clump together.


remove the dough from the machine and place on a clean flat surface (i.e. wax paper, cookie sheet). i used a cookie sheet bc my counter-tops are tile.
split the dough in half and put one portion in the refrigerator to chill.
sprinkle the second portion with flour (as well as your working surface), roll into a large circle, and carefully shape into the bottom of your pie dish.

CHERRY FILLING:
in a small saucepan on medium heat, cook the cherries in water for 10 minutes.
in a small bowl, mix together the sugar & cornstarch and add the mixture to the cherries.
cook the cherry mixture until thickened (~15 mins).
cool the mixture slightly before pouring into the pie shell.

DOUGH (part 2):
preheat the oven to 350.
remove the first portion of dough from the refrigerator, dust with flour, and roll into a large circle.
using a pizza cutter, slice 1-1 1/2" strips out of the dough.
using a spatula, remove the strips and weave into a lattice on top of the cherry filling.



bake for 35-40 mins or until crust is golden brown.


and enjoy!!

Double-Chocolate Cranberry Cookies

i haven't been adding much variety to my baking lately. i really just haven't had the time (or i've been mind-numbingly repeating recipes that are already on here). what with hosting and cooking my first tday dinner, decorating for christmas, weekend trips to midland, studying for finals, writing papers, etc., etc....


but i finally got around to trying out a new recipe last night and i have to say - they're hard to stop eating. so, you've been warned. i didn't take any pics of the process because said process was accompanied by grilled shrimp w/ chimichurri sauce, caramelized onions, french onion soup, and intermittent trips to the store for charcoal and mucinex. even when we're sick, the boy and i eat like royalty. :)

and, ready, go...

Double-Chocolate Cranberry Cookies



what you'll need:

HARDWARE:
a small saucepan
a heatproof bowl
a wooden spoon
a medium bowl
a whisk
a large bowl
an electric mixer
2 cookie sheets

COOKIE DOUGH:
10 oz of bittersweet chocolate
1 C flour (all-purpose)
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp coarse salt
1/2 C unsalted butter, room temperature
3/4 C granulated sugar
1/2 C packed brown sugar
2 lg eggs
1 tsp vanilla extract
1/2 C dried cranberries



what to do:

COOKIE DOUGH:
preheat the oven to 350.
fill the small saucepan with water and bring to a boil.
place 10 oz of chocolate into the heatproof bowl and set the bowl over (not in) the saucepan to create a double-boil.
stir until melted; set aside.
whisk together the flour, cocoa, baking powder, and salt in the medium bowl.
in the large bowl, using the electric mixer, beat together the butter, sugars, eggs, and vanilla.
after fully mixed, beat in the melted chocolate.
with the mixer on low, gradually add the flour mixture until completely combined.
fold in the cranberries.
place dough in 1/8 C measurements onto 2 cookie sheets.
cook 16-20 minutes, rotating the sheets from top to bottom racks half-way through baking.

and enjoy!!