Thursday, March 24, 2016

Blueberry Coffee Cake

This comes from the kitchen of Ree Drummond.

                        5 tablespoons salted butter, softened, plus more for greasing the pan
                        2 cups all-purpose flour
                        2 heaping teaspoons baking powder
                        1/2 teaspoon ground cinnamon
                        1/2 teaspoon salt
                        3/4 cup sugar
                        1 large egg
                        1/2 teaspoon vanilla extract
                         3/4 cup whole milk
                         2 cup fresh blueberries
                         1/2 cup all-purpose flour
                         1/2 cup sugar
                         6 tablespoons salted butter
                        1/2 teaspoon cinnamon
                        1/4 teaspoon salt
                        Sugar, for sprinkling
                        Softened butter, for serving
               For the cake: Preheat the oven to 359 degrees F. Grease a 9-by-13-inch baking pan with butter. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
                       For the topping: Combine the flour, sugar, butter, cinnamon, and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
                       Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

Thursday, March 17, 2016

Orange Chicken

This recipe is from Ree Drummond. You can also find it on

                      2 tablespoons corn starch
                      4 egg whites
                      4 boneless chicken thighs, cut into bite-sized pieces
                      1/2 cup orange juice
                      1 tablespoon soy sauce
                      1 packed tablespoon brown sugar
                      1 tablespoon rice wine vinegar
                      1/4 teaspoon sesame oil
                      Dash salt
                      Dash crushed red pepper
                      1 clove garlic pressed
                      A little grated or minced ginger
                      1 teaspoon cornstarch
                   For the chicken: in a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. For the sauce: put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve.

Saturday, March 5, 2016

Chicken Tortilla Casserole

This is a delicious meal for family dinners. This recipe comes from Trisha Yearwood on Food Network.

        4 boneless, skinless chicken breasts
           1 cup canned green chilies, chopped  and drained
           1 medium onion, finely chopped
           1 clove garlic, minced
           1 cup sour cream
           1/2 teaspoon cumin
           1/2 teaspoon salt
           1/4 teaspoon pepper
           Cooking Spray
           Twenty-four 6-inch corn tortillas
           3 cups shredded Cheddar
          Chicken Gravy:
             6 tablespoons butter
             6 tablespoons all-purpose flour
             1 cup chicken stock
             1 cup milk
             salt and pepper
             Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When coll enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13-9 inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chilies, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/3 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make  sure all the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.