Ingredients:
1 cup cocoa
6oz bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Powdered sugar (as needed)
Directions:
Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool. Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream/chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle with powdered sugar and serve.
Optional: may serve with whipped cream or chocolate ganache.
Ingredients:
2 whole boneless chicken breasts
1 tablespoon olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced green bell pepper
3 cloves, garlic minced
1 can (10oz) rotel tomatoes with green chilies
32 ounces chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans (15oz) black beans, drained
3 tablespoons cornmeal
5 whole corn tortillas, cut into uniform strips about 2 to 3 inches
Garnishes:
Sour cream
Diced avocados
Diced red onions
Salsa
Pico De Gallo
Grated cheeses
Cilantro
Directions:
Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place the chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in rotel, chicken broth, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with small amount of water. Pour into soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed - add more chili powder if it needs more spice and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Serve in bowls with favorite garnishes.
Ingredients:
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces
1 (15oz) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of a green bell pepper
few drops of hot sauce (optional)
Directions:
Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to the pan. Add remaining ingredients, cover and simmer for 20-25 minutes. Makes about 8 servings.
