This simple recipe packs a powerful punch! Use it on sandwiches or as a spicy dip.

1 cup mayonnaise
1 can chipotle peppers in adobo sauce (you will not need the whole can)
juice of 1/2 lime

In a food processor, combine the mayonnaise, lime juice and 2 chipotle peppers and 1 tablespoon of the adobo sauce from the can. Save the rest of the chipotle peppers for future use. Blend together until combines. Use immediately or refrigerate.

So, I’m sure like most of America, you watched the big game yesterday. Everyone loves those commercials…many, like me, only watch for the commercials. Which was your favorite?

I really enjoyed the snickers commercial. Here it is again, if you missed it:

Snickers Commercial

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

Serves 4

Chicken is one of my favorite meals, I make it all the time. “Not chicken again!” Nobody says that in my house. I love to try new things when it comes to making chicken. So the other day, I decided to make a stuffed chicken breast using some ingredients I had on hand in my kitchen. This recipe is so easy and you will definitely impress some friends if you prepare this for them.

4 boneless, skinless chicken breast halves
12 asparagus
4 slices Swiss cheese
1/2 lemon
4 slices of tomato, each cut in half
salt, to taste
pepper, to taste
herb garden seasoning blend, to taste

Preheat oven to 375 degrees F. Take each chicken breast and butterfly it open. Trim off the bottom of each piece of asparagus. Lay 3 pieces of asparagus over half of the chicken breast. Place 2 halves of the tomato slices on top of the asparagus, then top with the Swiss cheese. Fold the other half of the chicken on top. Use a toothpick to hold together if necessary. Squeeze some fresh lemon juice on top and season with salt, pepper and herb garden blend. Place each stuffed breast in a baking dish and cook for 35-45 minutes or until chicken is cooked through.

I served mine with some simple dill potatoes. Just toss some potato cubes with olive oil, dill, salt and pepper and bake along with the chicken.

Today was a nasty day here in New York. It was crazy windy and rainy all day. Needless to say, it was a chili day! So I pulled out my slow cooker and made a great batch of the good stuff! What makes this recipe so special? The homemade bread bowls really seal the deal. Don’t be afraid–this recipe is super easy.

Chili
1 pound lean ground beef
1 pound beef, cut into cubes
2 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 onion, chopped
2 Habanero peppers, chopped fine
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can Great Northern beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained

Bread Bowls:
1 pound fresh pizza dough
non-stick cooking spray
1/2 cup shredded Cheddar cheese

To prepare the chili: In a large skillet, brown the meat for about 5 minutes over medium-high heat. Meanwhile, set your slow cooker to high, add all of the remaining chili ingredients. Once the meat is browned, add it to the slow cooker. Stir to combine and cover. Cook for about 5 hours, stirring occasionally.

To prepare the bread bowls: Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray. With your dough at room temperature, split it into 4 equal pieces. Roll each piece into a ball and place it on the cooking sheet. Top with the shredded Cheddar cheese. Bake in the oven for 15-20 minutes or until browned.

To serve: Use a knife to cut out the top and center of each roll. Fill with chili and serve.

Serve With:
Shredded Cheddar
Sour Cream
Diced Tomato

Today, I have a guest blog post for you from my friend Jill McKeever of SimpleDailyRecipes.com. I would like to thank Jill for taking the time to contribute this delicious recipe for us.

If loving spinach in my Tex-Mex cuisine is wrong, I don’t wanna be right. The best way to eat spinach with Tex-Mex is in quesadillas. This recipe that I’m sharing with you today can be made for one person or four hungry folks. It’s perfect as an appetizer, a snack or al la carte for a full-on satisfying meal.

HERE’S ALL IT TAKES

To serve yourself a quick satisfying meal-

2 teaspoons oil or bacon drippings
4 tablespoons thinly sliced yellow onion
4 to 6 whole garlic cloves

4 tablespoons canned spicy diced tomatoes
2 slices cooked bacon, crumbled
2 big handfuls whole spinach leaves

1/3 cup grated cheese, Cheddar or Monterey Jack
2 fajita size flour tortillas

To serve snacks to 4 folks-

1 1/2 tablespoons oil or bacon drippings
3/4 cup thinly sliced yellow onion
12 whole garlic cloves

3/4 cup canned spicy diced tomatoes
6 slices cooked bacon, crumbled
2 bunches whole spinach leaves

1 1/4 cup grated cheese, Cheddar or Monterey Jack
5 fajita size flour tortillas

Depending on how many folks you’re serving, use need either a small skillet with a lid or a 10-inch skillet with a lid and a griddle pan.

Using the skillet over medium heat, heat the oil and cook the onions and garlic cloves until tender, 5 to 7 minutes. (This is a good time to start heating the griddle over medium heat.)

With the onions and garlic, add the diced tomatoes, crumbled bacon and top with whole spinach leaves. Do not stir. Cover with lid and cook for 3 to 4 minutes. Remove from heat and stir.

On the hot griddle, warm one side of a tortilla for 30-seconds or so. Check to make sure the griddle is not too hot and burns the tortilla, adjust the heat if you need to do so.

Flip the warmed tortilla(s), layer about a 1/4 cup of spinach mixture and grated cheese to one half of the tortilla. Use a spatula to fold the tortilla in half and cook for up to one minute, until tortilla is crispy. Flip and heat until crispy on the other side. Remove from heat and transfer to a cutting board, allow cheese to set for a minute before cutting each quesadilla into thirds. The crispier the quesadillas, the easier they are to cut.

Eat them alone or with a dollop of sour cream and your favorite hot sauce. Whatever suits your fancy.

Be sure to let me know how you liked these Spinach Quesadillas. I’ll bet you eat two whole tortillas and wish for a third.

Recipe and photo by Jill McKeever of SimpleDailyRecipes.com

Everybody loves these cookies! When I was a kid and went to visit my grandma, she would always have one waiting for me fresh from the bakery.

1 3/4 cups sugar
1/2 pound butter
4 eggs
1 cup milk
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting

4 cups confectioners’ sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

In a large mixing bowl combine the sugar and butter until it becomes fluffy.
Add eggs, milk, vanilla and lemon extract and mix until smooth.
In a medium bowl, combine flours, baking powder and salt.

Add dry ingredients to the wet in batches, stirring well. Drop spoonfuls of dough about 2 inches apart on buttered baking sheets.
Bake at 375 degrees F until edges begin to brown, 20 to 30 minutes. Let cool completely.

To make frosting, put confectioners’ sugar in a bowl. Stir in enough water to make the mixture thick and spreadable. Remove half the frosting to the top half of a double boiler over simmering water. Add chocolate and warm the mixture until chocolate is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with chocolate frosting and the other half with white frosting.

Makes 2 dozen large cookies or about 4 dozen small (mini) cookies

I have some exciting news today. Recently I was contacted by my friend Theresa Hall over at Half Hour Meals to do an interview about my blog and cooking history.

I invite you all to read the interview here:

http://www.halfhourmeals.com/food-for-thought/featured-community-member-cheftomcooks/

It is easy to make a bunch of these ahead of time and save them for later use.

2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup water, warm

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls.
Cover and allow to rest for 30 minutes. Roll each ball into a thin 7 inch tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately.