Almond Biscotti

Recipe Courtesy of Darlene O'Connor Raiente (Bridgeport / Stamford, CT)

1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds (toasted)
2 teaspoons milk

DIRECTIONS

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door open to cool. Store in airtight container.

Optional: Melt some chocolate chips over a double boiler and dip cookie in on one side or the whole bottom of the cookie to make it look fancy.

Chicken Calabcita Stew

Serves 4

3/4 Pound Chicken Breasts, cut into strips
Salt and Pepper or Fajita Blend Spice
1 Tablespoon Canola Oil
1/2 Teaspoon Garlic Powder
1/4 Cup Onions, chopped
7 Ounces Stewed Tomatoes with Chiles
1/4 Teaspoon Pepper
1/2 Teaspoon Cumin Powder
1/2 Cup Sweet Corn, frozen
1/2 Pound Squash, Zucchini, fresh or frozen
1/8 Cup Green Bell Pepper, chopped, optional
2 Teaspoons Chicken Bouillon Powder or 1/2 Knorr's Cube
1 Cup Water*

1. Salt and pepper chicken strips. Cook chicken in pot until brown on all sides.
2. Add all other ingredients and bring to a boil.
3. Lower heat, simmer covered for 15-20 minutes.

* Add 1 - 1/2 cups water to make this into a delicious soup. Add more spice to taste.
NOTE: For the Texas folks, HEB has a Calabacita Blend of vegetables in the frozen section.

Mexican Cornbread by Paula Dean, Tweeked by Kittencal

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-) Posted on RecipeZaar.com by KITTENCAL

My three most trusted recipe sources: Paul Dean, RecipeZaar and most of all Kittencal.

This recipe has 17 5-star ratings to date

45 min | 10 min prep

SERVES 9 -12 , 1 (8x8-in) pan

* 1 cup yellow cornmeal
* 1/2 cup flour
* 2 tablespoons white sugar
* 2 tablespoons baking powder
* 1/2 teaspoon garlic powder (optional)
* 2/3 cup half-and-half cream (or use milk)
* 2 large eggs
* 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
* 1/3 cup melted butter or vegetable oil
* 1 small onion, finely chopped or green onion
* 1 (14 ounce) can creamed corn
* 1 cup frozen corn, thawed or drained canned corn niblets
* 1 1/2 cups grated cheddar cheese
* 2 jalapeno peppers, seeded and finely chopped (or to taste)

1. Set oven to 350 degrees.
2. Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
3. In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
4. Add in onion and creamed corn and thawed corn; mix to combine.
5. Pour half the batter into prepared baking dish.
6. Sprinkle the layer with grated cheese and jalapeno peppers.
7. Pour the remaining batter on top of the cheese and jalapeno peppers.
8. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9. Allow to cool slightly before slicing.


NOTE: Some of the reviewers said the baking time needs to be longer, so test it with a toothpick before you pull it out of the oven.

RESOURCES: Texas Cornmeal and dried Jalapeno peppers will be available soon at FoodieAffair.com

Ahh Fabulous Pesto!

Here are three great pesto recipes. I'd love to hear from you folks out there with your own fabulous pesto recipes....

Basil Pesto
Yield: 1 cup

• 2 Cups Fresh Basil Leaves
• 1/2 Cup Parmesan Cheese, shredded
• 1/2 Cup Pine Nuts, toasted
• 1/2 Cup Olive Oil
• 3 Large Garlic Cloves
• 1/8 Teaspoon Salt
  

1. Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
2. Store pesto in refrigerator up to 5 days.

Dried Tomato-Basil Pesto
Yield: 1 cup

• 1/4 Cup Dried Tomatoes, in oil
• 3/4 Cup Basil Pesto (recipe above)

1. Drain tomatoes well, pressing between paper towels.
2. Process dried tomatoes in a food process 30 seconds or until coarsely chopped; add Basil Pesto, and process until smooth, stopping to scrape down sides.
3. Store pesto in refrigerator up to 5 days.

Central Market's Poblano-Cilantro Pesto
Yield: 1 3/4 cup

Central Market is headquartered in Austin, Texas. You can also find locations in Dallas, Fort Worth, Houston, Plano, and San Antonio. This unique pesto is fabulous served in or as a topping for fajitas or quesadillas.

• 4 Each Poblano Peppers
• 3/4 Cup Parmesan Cheese, grated
• 1/2 Cup Fresh Cilantro Leaves
• 1/4 Cup Walnuts, toasted and chopped
• 3/4 Cup Olive Oil
• 3 Large Garlic Cloves
• 3 Tablespoons Fresh Lime Juice
• 1 Teaspoon Salt
  

1. Place peppers on an aluminum foil lined baking sheet and broil 5 inches from heat about 5 minutes on each side or until blistered.
2. Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; removed and discard seeds.
3. Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
4. Store pesto in refrigerator up to 1 week.