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


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.

Pumpkin cookie recipe…yum yum

Since Rusty posted a pumpkin soup recipe, I wasn’t sure about putting this one up, however, having made some today, I have an obligation to your tummy to post one of the best darn cookies around. 

white chocolate macadamia nut pumpkin cookies

3 cups flour
1 tsp baking powder
1 tsp salt
1 cup (2 sticks) butter, softened
1 cup pumpkin puree
1 cup white sugar
1 cup brown sugar
cinnamon to taste
nutmeg to taste
cloves to taste
ground ginger to taste
1/2 tsp vanilla extract
2 eggs
2 cups white chocolate chunks or chips
1 cup chopped macadamia nuts

1. in a small bowl, mix together the flour, baking soda and salt. Set aside.

2. in a large bowl, soften the butter in the microwave and cream in the white and brown sugars, pumpkin, vanilla, and eggs. add cinnamon, nutmeg, cloves and ginger to taste (or smell). if you don’t have all of those spices, pumpkin pie spice works just as well.

3. gradually mix in the flour and add the white chocolate and  macadamia nuts. spoon onto an ungreased cookie sheet and bake at 375 for 15-17 minutes. remove to cool on racks and serve immediately with a glass of  milk as you lounge in front of a roaring fire.

Vegan Chocolate Pumpkin Pie

It’s been far too long since I’ve posted a recipe. I got this from a coworker, who actually made this and brought some in today. I’m as far from a vegan as you could imagine, but this is simply one of the best pumpkin pies I’ve ever had. I asked for the recipe and glad to share it here.


  • 1/2 pound firm or extra firm tofu, pressed
  • 1 15 ounce can pumpkin
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp soy milk
  • 1 pre-made pie crust


Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.

Tonight’s menu includes…

A recipe from Wolfgang Puck. I’m over at my Mom’s helping her get things ready for her trip, and decided I would do some cooking. After scouring the food network website I found what looks to be absolutely delicious. 

Rosemary and goat cheese stuffed chicken in a wild mushroom sauce.


1 whole chicken 
4 ounces goat cheese, room temperature 
1 tablespoon chopped fresh rosemary leaves 
2 tablespoons extra-virgin olive oil, plus more for sauteing 
Salt and freshly ground black pepperWild Mushroom Sauce: 
1 tablespoon butter, plus 1 tablespoon 
1/4 cup chopped shallots 
4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated) 
4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces 
3/4 cup chicken stock or broth 
2 tablespoons chopped chives


Preheat the oven to 450 degrees F.Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.

In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.

Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.

Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.

Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately. 


I haven’t posted a recipe for awhile, so I thought I’d put up what I’m making this evening.

Fresh Pasta with Italian Sausage and Sun Dried Tomatoes


              12 Ounces Sweet Fresh Italian Sausage
               6 Tablespoons Olive Oil
               1/2 Cup Coarsely Chopped Onion
               1 Garlic Clove Minced
               1/4 Teaspoon Crushed Red Pepper Flakes
               6 Sun-Dried Tomatoes Cut Into 1/4 Inch Strips
               1/2 Cup Boiling Water
               1 Pound Fresh Pasta
                Garlic Salt & Black Pepper to Taste
Break sausage into small pieces.  Brown in skillet (cook thoroughly). Remove sausage to a bowl.  Add oil and onion to hot skillet. Cook 5 minutes until golden.  Add sausage, garlic and red pepper flakes to the onions in the skillet. 

Mix and keep warm over low heat. Place sun-dried tomato strips in 1/2 cup boiling water while you cook the pasta. Cook pasta as directed. Drain the pasta and return it to the pot.  Add the sun-dried tomatoes and the water they are soaked in, and sausage mixture to the pasta. Sprinkle with garlic salt and black pepper to taste. Serve immediately.      



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.


  • 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


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.

Chocolate Pecan Pie

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


  • 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


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.

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.

Goat cheese enchiladas

Best recipe for enchiladas. Ever.

Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas
Goat Cheese Filling, recipe follows
8 ounces Monterey Jack, grated
3 tablespoons chopped cilantro, for garnish
Sour cream, garnish
Chopped green onions, garnish


Preheat oven to 375 degrees F.

Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.

Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.

Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.


Red Chile-Tomato Sauce:
2 ancho chilies
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
1 (16 ounce) can plum tomatoes, pureed
2 cups homemade chicken or vegetable stock
Salt and freshly ground pepper


Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.


Goat Cheese Filling:
1 1/4 pound goat cheese
Goat Cheese Filling:
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated pecorino Romano
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
Salt and freshly ground pepper


Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.