Thursday, December 31, 2015

Black Bean Soup

I was asked for this recipe on Facebook. I don't know if I would call it a recipe--it's in my typical style of "let's try a pinch of this and a cup of that." But for what it's worth, here you go!


1 bag of dry black beans
chicken broth
1 onion, chopped
1 green pepper, chopped
ham, diced or chopped (I buy it packaged by Farmland)
1 can diced tomatoes

Cook the beans according to the directions on the bag using either the overnight or quick soak method. For added flavor, substitute half of water (or more if you like) with chicken broth. When the beans are about an hour away from being done, saute the ham, onion, and green pepper in oil or butter until the vegetables are softened. Add this mixture plus the can of tomatoes (including juice) to the beans, along with additional water/broth if necessary. Season with chili powder (several tablespoons), cumin (several teaspoons), garlic (several cloves) and salt to taste. I'm sorry I can't give you more specific amounts than that. Simmer until beans are done, and garnish with grated hard-boiled egg, Monterrey Jack or cheddar cheese, and sour cream, plus some Sriracha or Tabasco sauce for those who want a spicier dish. Serve with tortilla chips, saltines, or cornbread. Yum! (Great leftover, too.)

Saturday, October 3, 2015

Chicken Lombardy

We tried this recipe for the first time last night. I am not sure of the original source of the recipe. My husband came across it somewhere and sent it to me in an email. It is highly recommended!

Two 8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
3/4 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. (Note from Cheryl: you could also buy the thin cut chicken breasts. I think I will do this next time!)
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.