Saturday, January 28, 2017
2 1/2 c sugar
1 c butter, softened
1 tsp vanilla
5 large eggs
3 c flour
1 tsp baking powder
1/4 tsp salt
1 c milk or evaporated milk
Preheat oven to 350 degrees Fahrenheit. Grease and flour the bottom and sides of tube pan, bundt pan, or 2 loaf pans, set aside.
In a large bowl beat sugar, butter, vanilla and eggs for a few minutes. Then add flour, baking powder, and salt, mix well. Slowly add milk and continue mixing until everything is well incorporated. Spread batter in pan.
Bake in bundt pan for about 1 hour 10 minutes, loaf pans for 60 minutes, or until toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan and place top side up. Cool completely. Sprinkle with powdered sugar.
For Lemon Pound Cake: Substitute 1 tsp lemon extract for the vanilla. Fold 1 tbsp grated lemon peel into batter.
Saturday, January 21, 2017
Today was one of those days that I thought would be perfect for chili! A friend had shared a recipe with me for a white chicken chili, but I wanted to try something new today. I made this chili and I LOVED the result! It was quick to prepare and delicious!
A few notes for you:
1) If you want your chili more soupy, I suggest you add one more can of chicken broth. The way I made it was perfect for scooping it with Fritos. The reason I suggest more chicken broth is because if you have left-overs, the chili will thicken and might not have enough "juice" later.
2)When I added the beans, I also added some of the juice from the beans, just to add more flavor.
3) The chili was pretty mild. Add more jalapeños or cayenne pepper if you want it spicier. This was perfect that even my almost two year old ate it.
1 Rotisserie chicken (shredded)
1 medium to large onion (chopped)
2 tsp garlic (minced)
1.5-2 green peppers (chopped)
2 jalapeños (seeded and diced)
2 (14.5 oz) cans chicken broth
1 (15.25 oz) can corn
1/2 tsp black pepper
1 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt to taste
4 oz cream cheese
1 c half and half
Beans, cooked (about 2 cups, I used a combination of great northern and peruano)
Begin by sauteing the onions, peppers, and garlic with a little bit of olive oil. When soft, add the shredded chicken, corn, chicken broth, all the spices, and the beans. Simmer for about 10 minutes. Add the cream cheese and half and half. Cook for another 5 minutes or so, just enough for the cream cheese to be completely dissolved into the soup. Serve with sour cream and avocados. Enjoy!