Raingod’s Weblog

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Black Bean Chili with Chicken

It’s been far too long since I’ve posted a recipe. Here’s my favorite chile recipe. Not exactly authentic chili, but still, delicious on a fall night. Or any night for that matter.

  • 1 large Rotisserie chicken, shredded and chopped into bite-sized pieces
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 5 cloves of garlic, minced fine
  • olive oil
  • 2 tsp. Salt
  • 1 Tbsp. oregano
  • 3 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. cayenne pepper
  • 45 oz. black beans from a can (with liquid) – this is about 3 small cans or 1 large can and 1 small can
  • 32 oz. Chili-ready tomatoes
  • ½ jar spaghetti sauce (we like mushroom)
  • 6 oz. tomato paste

Preparation:

To prepare this hearty, award winning chicken chili, saute’ green pepper and onion in olive oil until soft. Add garlic and cook another 1-2 minutes. Add remaining seasonings and chicken, and mix until thoroughly combined. Add remaining ingredients and simmer for about 25 minutes.

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November 11, 2008 Posted by | Recipes | , | 2 Comments

Recipe – Baked Curried Halibut

It’s high time for another recipe! After all one can’t battle nitwits on an empty stomach. This is a pretty tasty recipe, and while I can’t eat curry very much, when I do this is how I roll. Note: this dish serves 8, but you can break it down to however many servings you want.

Ingredients:

  • 2 halibut steaks, about 1 1/2 pounds each
  • 1 1/2 cups cooked rice
  • 1 1/2 cups fresh torn bread crumbs
  • 1/3 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/4 cup minced parsley
  • 3/4 teaspoon curry powder
  • 5 tablespoons melted butter, divided
  • lemon wedges and several sprigs parsley

Preparation:

Heat oven to 350°.

Sprinkle halibut steaks with 1 1/2 teaspoons salt. In a large bowl, combine cooked rice, bread crumbs, celery, onion, half of the minced parsley, curry powder, 1 teaspoon salt, and 2 tablespoons of the melted butter.

In a greased 13×9-inch baking dish, place one halibut steak. Spread rice dressing mixture over steak then top with second halibut steak. Secure with toothpicks.

Combine remaining 3 tablespoons melted butter with remaining minced parsley; pour over steaks. Bake halibut steaks for 45 to 50 minutes, or until fish flakes easily with a fork. Garnish with lemon wedges and parsley sprigs, if desired.
Serves 8.

August 20, 2008 Posted by | Recipes | , | 2 Comments

Chocolate Pecan Pie

In an effort to sweeten up some of the snark, I hereby present a recipe for Chocolate Pecan Pie!

Ingredients:

  • 3 cups granulated sugar
  • pinch salt
  • 7 tablespoons unsweetened cocoa
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1 can (12 ounces ) evaporated milk
  • 1 stick butter, melted (8 tablespoons)
  • 1 cup pecan halves
  • 2 unbaked pie shells — deep dish

Preparation:

Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir into the dry ingredients. Add melted butter and stir until well blended. Sprinkle pecan halves in the pie shell, about 1/2 cup in each shell. Pour filling over the pecans. Bake at 350° for 45 to 55 minutes, or until the filling is set and the center is just slightly jiggly.
Makes 2 pies.

August 12, 2008 Posted by | Recipes | , | Leave a comment

Cheesecake recipe

I can’t say enough good things about this recipe. Being a New Yorker by birth, I know cheesecake, and this is simple and unbelievably yummy! For overkill add some chocolate ganache on top.  You will notice that there is no crust. None is needed.
  • 1 pound cream cheese
  • 1 pound ricotta cheese
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/2 stick of butter, melted and cooled
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2-1/2 teaspoons vanilla extract
  • 2 cups sour cream

Preheat oven to 350°F.

In a large bowl, cream the cheeses and sugar. Beat in the eggs one at a time, beating well after each addition. Add the melted and cooled butter, flour, cornstarch and vanilla. Beat until mixture is well combined. Fold in the sour cream and mix well.

Pour into an ungreased, 9-1/2-inch springform pan. Place pan in the middle of the preheated oven and bake for 1 hour. Turn off the oven, leaving the cheesecake in for another 2 hours without opening the oven door. Let cake cool completely in pan and then chill in refrigerator for at least 2 hours. “Spring” the pan, remove the cake and garnish with berries or top with glaze, if desired.

August 6, 2008 Posted by | Recipes | , | 6 Comments