White Bean Chicken Chili

Ingredients
1 t lemon pepper
1 t cumin seed
4 boneless, skinless chicken breasts
2 garlic cloves, chopped
1 medium onion
2 (8 oz.) shoepeg corn, drained
2 (4 oz) can chopped green chiles
1 t ground cumin
2-3 T  lime juice
2 (14 oz) white or great northern beans, DO NOT DRAIN
Tortilla chips
Pepperjack cheese

Directions
In a large saucepan combine 2 1/2 cups of water, lemon pepper and cumin seed. Bring to a boil and add chicken. Return to a boil. Reduce heat and simmer for 20-30 minutes until cooked. Remove and chop chicken; put back into saucepan. Cook garlic in medium skillet. Add broth onion, corn, chilies, cumin and lime juice. Bring to a boil. Add beans and let simmer for 45 minutes.
Serve over tortilla chips and top with cheese.

Basic Risotto: Add Your Favorite Ingredients!

Ingredients

• 1 cup Arborio rice
• 2 tablespoons pure olive oil or butter!
• 1 large onion, peeled and finely diced
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan cheese

Directions

Picture contains butternut squash, spinach, and mascarpone (Italian cream cheese)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.

Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 3 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)

Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan. Stir to combine all the ingredients and serve immediately. Variations: Sauteed shrimp Mixed seafood (such as salmon, shrimp, and scallops) sauteed in olive oil and herbs Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and carrots make a wonderful combination) Fresh green peas in season Sauteed mushrooms and herbs Roasted Garlic

Honey-Balsamic Lamb Chops and Couscous Cakes

Honey-Balsamic Lamb Chops

Ingredients

• 1/3 cup balsamic vinegar
• 1 garlic clove
• 2 tablespoons honey
• 3/4 cup vegetable or canola oil
• Kosher salt and freshly ground black pepper
• 8 small lamb chops
• 2 tablespoons olive oil
• 1/2 tablespoon chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Couscous Cakes

Ingredients

• 2 cups cooked couscous, prepared according to package instructions and cooled
• 1/4 cup chopped fresh cilantro leaves
• 1 egg
• 1 egg yolk
• 1 1/2 teaspoons ground coriander
• 1 lemon, zested
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup olive oil
• 1/3 cup mild mango chutney (optional)

Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper.

Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.

Coconut Cupcakes

• Ingredients
•  1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 sticks unsalted butter, softened
• 2 cups sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 2/3 cup buttermilk
• 1 1/2 cups sweetened coconut flakes

Directions

Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin tins with paper liners.

Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.

Using a hand held mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and coconut extract. Add buttermilk and dry ingredients, being careful not to over mix. Mix in the shredded coconut.

Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before frosting.

Coconut Cream Cheese Frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, softened
• 2 teaspoons vanilla extract
• 6 cups confectioners' sugar
• 2 cups sweetened coconut flakes, for garnish

Using a hand-held mixer beat cream cheese and butter together until light and smooth. Add vanilla extract and slowly add the confectioners' sugar 1cup at a time until thoroughly incorporated.

Pour coconut flakes evenly onto a baking sheet. Place in oven for 2 to 3 minutes allowing flakes to cook and turn a golden brown color. Make sure you do not burn.

Frost cupcakes high with about 4 tablespoons of icing. Garnish with toasted coconut flakes.

Camela's Chicken Rigtoni

• 6 ounces butter-flavored oil
• 8 ounces mushrooms
• 12 ounces grilled chicken
• salt and pepper
• 2 teaspoons basil
• 6 ounces caramelized onion
• 6 ounces cooking wine
• 20 ounces heavy cream
• 24 ounces rigatoni pasta
• 2 ounces parmesan cheese

1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4. Transfer to plate, garnish with parsley.

Chicken Paillard

4 boneless, skinless chicken breasts 
1 cup all-purpose flour 
4 eggs, whipped slightly with splash milk 
2 cups panko bread crumbs 
Salt and freshly ground black pepper 
2 tablespoons extra-virgin olive oil

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.

Drain well, season with salt and set aside when done.

Hello Dollies

1/2 cup butter

1 1/2 cups graham wafer crumbs

1 cup chopped walnuts

1 cup chocolate chips

1 1/2 cups flaked coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees F. Melt butter in a 9 x 13 inch cake pan. Remove from oven, and spread the melted butter evenly over the bottom of the pan.
Sprinkle the graham wafer crumbs evenly over the melted butter.
Sprinkle walnuts over the graham wafer crumbs, then chocolate chips, then coconut.
Pour sweetened condensed milk evenly over top of the coconut.
Return to oven and bake for about 25 minutes, until lightly browned on top. Cut into small squares when cooled.