Salsa Verde Chicken Stew

Tomatillo Salsa Verde
1 lb tomatillos; paper leaves removed, rinsed and cut in half
1 jalapeño pepper, seeded and diced
1 clove garlic, minced
1 t salt
2 T lime juice
Pinch of sugar

Place tomatillos cut-side down on aluminum foil-lined roasting pan. Broil under high heat 5-7 minutes until blackened in spots. Let cool to touch. Place tomatillos along with any juices rendered, jalapeño, garlic, salt, lime juice and sugar in blender and pulse until well blended. If prepared ahead, refrigerate until needed.

Chef's Note: Don't be worried when your tomatillos look like this picture. That's what makes them release their juices and come out so yummy.



Salsa Verde Chicken Stew
1 1/2-2 lbs boneless-skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
Olive oil
2 cloves garlic, minced
1 t ground cumin
1 t sage
1 1/2 c chicken stock
2 c tomatillo salsa verde
1 t oregano
1/2 c cilantro stems and leaves, chopped

In large, heavy-bottomed stock pot heat 2 T olive oil over medium high heat. Dry cubed chicken with paper towels and sprinkle chicken with salt and pepper. Brown chicken over medium-high heat until all sides are golden. Remove the chicken pieces from pan and lower heat to medium. Add additional oil, if needed, and ground cumin and coriander. Cook until spices are fragrant, approximately 2 minutes. Add garlic and cook an additional minute.

Return chicken to pot and add tomatillo sauce, chicken stock, and oregano. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, 20 minutes until chicken is cooked through.

Serve over white rice and garnish with cilantro and sour cream if desired. Serves 4.

Pineapple Upside-down Cheesecake

Cream Cheese frosting, prepared
Double recipe Pineapple Upside-down Cake, prepared
Single recipe Pineapple Cheesecake, recipe to follow
1 c pecans, finely chopped

Pineapple Cheesecake
16 oz cream cheese, softened
2 c sugar
1 t vanilla
2 eggs
14 oz crushed pineapple, drained and dried

Preheat oven to 325°. Cream together cream cheese, sugar, and vanilla until light and fluffy. Add eggs and blend just until mixed. Pour into 9" cake pan and bake 30-40 minutes until knife inserted in center comes out clean. Cool completely.

To assemble cake, place one prepared pineapple upside-down cake on plate. Invert cooled cheesecake onto bottom layer of cake. Top with second pineapple upside-down cake. Frost side of cake with cream cheese frosting and press chopped pecans into frosting. Store covered in refrigerator. Heat individual pieces in microwave no more than 15 seconds to serve. Serves 16.

What's in a Blog...

Well, this blog is supposed to be about food. And it is. However, I've noticed many food "bloggers" add commentary to their blog posts (some add a LOT of commentary). Since I am not sure how witty I really am, nor if anyone would actually read my commentary, I have refrained from adding my own ideas on this blog. I used to have another blog, once upon a time, where I did quite a lot of waxing eloquent on politics and religion but I'm not sure how interesting it was. Or if anyone even noticed when I stopped writing.

So, what's the idea of a food blog supposed to be? Just recipes, which is all this blog has been up to now? Or should some posts be a peek into my life on the edge of Phoenix? On the edge is actually quite an accurate description of my state of mental health. I'm asking you, Laura's Lunch followers, to let me know what you think about hearing my "voice" occasionally here. Or if you'd prefer I just keep my thoughts to myself.

It's all up to you. If you'd rather not have me go on and on about how I cut my finger while slicing potatoes, or that I sent the "ugly" casserole to my family so I could keep the pretty one for pictures, just say the word. But please, dear readers, be gentle.

Ham and Lentil Soup

1 c dried lentils
1/2 lb ham, diced
2 carrots, peeled and diced
3 garlic cloves, minced
3 bay leaves
1 t thyme
1 t oregano
4 c beef broth

Heat dutch oven over medium heat, add ham and cook until brown. Add lentils, garlic, and carrots and saute 5 minutes.
Add remaining ingredients and bring to boil over high heat. Reduce heat and cover, simmer 45-50 minutes until lentils are tender. Remove bay leaves and serve. Serves 6.

Cream Cheese Wontons

8 oz cream cheese, softened
1/4 c ranch dressing (recommended: Litehouse Homestyle Ranch)
4 oz canned water chestnuts, drained and diced
1/4 t garlic powder
1 T water
1 package wonton wrappers (recommended: Nasoya)
Ginger Soy Sauce* recipe to follow
Special equipment; mini muffin pan, butter flavored non-stick cooking spray

Preheat oven to 400°, spray muffin pan with non-stick cooking spray.

Mix cream cheese, ranch dressing, water chestnuts and garlic in medium bowl until well combined. Working with 4 wonton wrappers at a time, spoon approximately 1/2 t cream cheese mixture in center of wrapper. Using one finger, wet outer edge of wrapper with water. Fold wonton in half to make a triangle, gently pull corners into center making a point, pinch to seal.

Transfer individual wonton to muffin cup. Continue with remaining wonton wrappers until all mixture is used. Lightly spray tops of wontons with cooking spray to aid browning.

Bake in preheated oven 12-14 minutes or until golden. Serve with ginger soy sauce. Makes approximately 40 wontons.

Ginger Soy Sauce
1 c soy sauce
1/2 c brown sugar
2 T honey
1 T ground ginger
1 T rice vinegar

Mix all ingredients well, adjust to taste. May be stored airtight in refrigerator up to 2 weeks. Yield approximately 1 c sauce.

Brie Souffle

4 T butter, softened
4 slices Italian sandwich bread, crusts removed
12 oz Brie, sliced with rind removed
1 c milk
2 eggs
dash freshly grated nutmeg

Preheat oven to 350°. Lightly butter 1 1/2 quart souffle dish. Butter one side of each bread slice and cut each slice into thirds. Arrange half bread, buttered side up, on bottom of prepared dish. Place half of brie on bread and then repeat, using remaining bread and brie. Whisk together milk and eggs; carefully pour mixture over bread. Sprinkle with nutmeg.

Cover and let stand at room temperature 30 minutes. Bake uncovered in preheated oven 25 to 30 minutes, or until bubbling and golden. Serves 4.

Chef's Note: If you like savory and sweet together (and really, who doesn't?) dust with powdered sugar and serve with seedless raspberry jam.

Easter Jello Salad

Courtesy of my mother who has made this recipe every Easter for over 40 years.



1 small box of each flavor of Jello desired
Traditional recipe; lime, lemon, orange, raspberry
4 c water
1/2 gallon vanilla ice cream
16 oz sour cream
1 T mayonnaise

Grease 9x13 baking dish with mayonnaise. Boil 1 c water and add lime jello. Stir until completely dissolved. Add 1 c vanilla ice cream and mix until melted. Gently pour mixture into prepared pan and refrigerate until set.

Prepare lemon jello in same steps as for lime. When lime jello is completely set (approximately 8 minutes), spread 1/2 c sour cream over lime layer. Pour lemon mixture onto lime over the back of a spoon to keep from disturbing lime layer. Refrigerate until set.

Repeat with next layer of orange and lastly with raspberry. May be served immediately after last layer is set. Serves 16.

Italian Sausage Soup with Tortellini

1 pound Italian sausage (sweet or mild), casings removed
2 cloves garlic, minced
4 c beef stock (or low-sodium broth)
1/2 cup red wine
2 ~14 oz cans Italian style diced tomatoes
1 c carrots, sliced
1/2 t dried oregano
1 T tomato paste
1 1/2 c zucchini, sliced
3 T fresh parsley, chopped
8 oz cheese tortellini, prepared
fresh grated Parmesan and red pepper flakes for garnish

Brown sausage in large dutch oven over medium high heat. Remove sausage and drain on paper towel. Saute garlic 2 minutes in sausage drippings in dutch oven. Stir in beef stock, wine, canned tomatoes, carrots, oregano, tomato paste and sausage. Bring to boil, reduce heat and simmer uncovered 30 minutes.

Stir in zucchini and parsley. Simmer covered 30 minutes. Divide prepared tortellini in individual bowls and ladle soup on top. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serves 4.