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Celebratory spicy chicken with tomatoes

This is a quick dish if company shows up and you feel a need to celebrate…add a green salad with some creamy cheese, and steamed rice—(these are ingredients you can keep in your pantry/freezer!) Ready in less than an hour!

(adapted from a recipe that appears in Food & Wine in 2011)

6 boneless chicken thighs

3 boneless chicken breasts

½ tsp. cumin seeds

1 large onion thinly sliced

1 large yellow pepper sliced thinly

3 minced garlic cloves

2 tbs powdered ginger

1 tsp cinnamon

2 bay leaves

½ tsp red pepper (I use my homemade red pepper made from peppers from my garden) or 1 finely chopped jalapeno

1 cup red wine (pour one for yourself…and one for the dish!)

1-cup low sodium chicken broth

1 28 oz. can chopped tomatoes

 

Generously sprinkle chicken with sea salt and coarsely ground pepper.

In a Dutch over, heat 2 tbsp. of oil and over medium high heat sauté chicken until crispy brown on both sides.

 

Remove chicken and hold on plate

Add remaining oil.

Toast cumin seed on high heat for 10 seconds.  Add onions and peppers  sauté until  onions are light golden, allowing onions to separate into rings.

Add garlic, ginger, cinnamon and crushed red pepper and bay leaves.

Cook and stir at medium heat for one minute being careful not to burn.

Add wine and cook on low heat until reduced by about 1/2

Add tomato and stock and cook on low heat for 10-12 minutes.

Add chicken and cook until chicken is cooked through (15-20 minutes).

Mrs. Fidler’s Chocolate Cake

This is one of the recipes I mentioned in the Tulsa World article. It is one of the best chocolate cakes I’ve ever made, and it freezes really well so you can heat it up when company is coming over.

Makes 12 servings.

1/2 cup shortening

2 cups sugar

2 eggs

1/2 cup cocoa

3/4 cup buttermilk

1 teaspoon baking soda

2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

1 cup hot water

INSTRUCTIONS:

Sift together cocoa, salt, baking soda, and flour.  Cream shortening and sugar in a separate bowl; add eggs to shortening mixture.  Add dry ingredients to creamed mixture alternately with milk. Add water and vanilla.  Pour into two 9 inch pans. Bake at 350 degrees for 25-30 minutes.

Icing:

1/3 cup of butter

1/4 cup water

1/2 cup of cocoa

2 and 1/2 cups powdered sugar

1 teaspoon vanilla

INSTRUCTIONS:

Melt butter with water.  Stir in cocoa and powdered sugar. Add vanilla.  Add additional water (or buttermilk) until icing is desired thickness.  Double this recipe for a two layer cake or cupcakes.

Kathy’s Healthy Tasty Pumpkin Bread

I’ll be on Tulsa’s Fox 23 News this morning at 10:30am cooking this very recipe! I’ll make sure to post photos and video after. Hope you enjoy!

Ingredients
3 cups sugar
½ cup mashed banana
½ cup unsweetened apple sauce
4 eggs lightly beaten
16 oz canned, unsweetened pumpkin
3 1/2 cups whole wheat pastry flour
2 teaspoons salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/3 cup water
1/3 cup pumpkin spice syrup

Preparation
1. Grease and flour two loaf pans
2. Stir in sugar, mashed bananas, and applesauce
3. Stir in lightly beaten eggs and pumpkin
4. Sift dry ingredients in separate bowl, adding pecans (salt, flour, baking soda, baking powder, cinnamon, walnuts)
5. Add dry ingredients to wet, alternating with water/syrup mixture
6. Divide batter into two standard size pans or makes 12 muffins
8. Bake in oven at 300 degrees for an hour (generally it takes almost an hour and half – recipe says one hour – I just stick a toothpick in it when it comes out clean it is done)