Pecan Bites

November 4, 2008

Chris requested I post this one.  I think that means he really likes them.  They are very sweet so be warned. If you like super sweet, you will love these.

Pecan Bites

3 Egg Whites

3 Cups Light Brown Sugar

3 Cups Chopped Pecans

1/4 tsp Salt

1 tsp Vanilla

Preheat oven to 300 degrees.  * Must use parchment paper or you will not get them off.  

Beat egg whites to soft peaks.  Stir in the rest of the ingredients.  Drop by scant tablespoonfuls onto prepared cookie sheets. (I used a small scoop.  I would say the smaller the better.)   Bake for 20 minutes.  Makes approximately 6 dozen cookies.

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Buffalo Chicken Chili

November 4, 2008

Sorry to be gone so long.  Life just keeps happening and I haven’t found the time to write.  Below is a very yummy dish that I came across accidentally that is by Rachel Ray.  It is excellent.  Chili is one of the things I miss this time of year.  But as you know, beans are very starchy.  This one makes a great replacement.  One recommendation is to use your judgement on the hot sauce.  I only used about 1/3 of a cup.  It is plenty spicy for us.  You could always have extra on hand for those that like it a little more on the spicy side.  Be careful on the brand you choose as well.  Many have hidden starch.  I use Frank’s Red Hot Sauce.

As a note on the tortillas.  We did not have those for two reasons.  1. The tortillas are not low-starch.  2. I’m the only one in our family that likes blue cheese.  (I know, can you believe it.)  If you try it, I would love to know what you think.

Buffalo Chicken Chili

2 tablespoons extra virgin olive oil

2 pounds ground chicken

2 large carrots, peeled and finely chopped

1 large onion, chopped

4 ribs celery with leafy tops, finely chopped

4 cloves garlic, chopped

1 tablespoon smoked sweet paprika

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 cups chicken stock

1/2 cup hot sauce or to taste (I only used about 1/3 of a cup)

1 can tomato sauce (15 ounces)

1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

1 sack whole grain tortilla chips, lightly crushed

3/4 pound Maytag Blue cheese, crumbled

A handful of flat leaf parsley, chopped

 

 

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.