White Chicken Chili

Many years ago we used to participate in an annual Valentine’s Day Chocolate/Chili Cook-off at church. The men were supposed to make the chili and the women the chocolate. Not wishing to be confined to chocolate, I set about to create a chili recipe that could win. Also knowing that red chili dishes would all meld together in the judges …

Read More »

Hot Chocolate

My Grandmother Moncur used to claim there is no virture in a January sun. I couldn’t agree more. Today it’s about 10 degrees with the brightest most hypocritical sun you can imagine. At such temperatures vitamin D synthesis is impeded by the lack of skin exposure. It’s important to have a game plan when nature conspires against us. My game …

Read More »

Strobel Cookies

I’ve been trying to find the perfect chocolate chip cookie recipe since I was 12 years old. In my search I have tested nearly every permutation of ingredients: butter, margarine, or shortening; ground oatmeal or not; milk chocolate or dark; Nestle, Hershey, or Ghirardelli; baking powder or soda; large eggs or extra-large eggs, and on and on. I have made …

Read More »

Raspberry Poppy Seed Salad Dressing

This is one of our favorite salad dressings. I like to use it on a salad that includes baby romaine, goat cheese crumbles, fresh strawberries or raspberries, and sugared almonds. You can reduce the amount of oil in the dressing to about 1/4 cup and it is still good, although a bit more intense. 1 cup frozen raspberries, defrosted1/3 cup …

Read More »

Toffee Dip with Apples

Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it’s really good. Don’t use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at …

Read More »

Pepperoni Pan Pizza

New Haven is famous for pizza – not the Chicago kind, or the Domino’s/Little Caesar versions either. The stuff here is really thin, has only a tiny smattering of sauce, and is cooked in brick ovens at temperatures that produce black blisters on the crust and a slight charcoal dust on the bottom of every piece. And when you order …

Read More »

All Purpose Peanut Sauce

This recipe was inspired by the sauce for California Pizza Kitchen’s Thai Pizza. It is great for anything that takes well to peanut sauce, including chicken satay, asian lettuce wraps, chinese chicken salad, or a spoon. 1/2 cup peanut butter1/2 cup hoisin sauce1 tablespoon honey2 teaspoons red wine vinegar2 teaspoons minced ginger1 teaspoon sesame oil2 teaspoons soy sauce1 teaspoon chili …

Read More »

Black Bean Patties

This recipe is my version of a Cooking Light recipe. I like to serve these over rice (preferably with something interesting in it, like cilantro) and some fresh mango or pineapple salsa. (Let me know if you want the recipes for these.) While especially suited to the vegetarian crowd, all my carnivores like these too. I always make a double …

Read More »

Baked Macaroni and Cheese

I wanted to name this recipe “Humble Pie” because it contains Velveeta, a product I consider to be the bottom of the food chain, but nonetheless absolutely essential to the consistency of the macaroni and cheese. True foodies might scoff at such a plebeian ingredient, but sometimes comfort food requires certain sacrifices. It’s a small price to pay for a …

Read More »

Asian Lettuce Wraps

This recipe is my version of the ubiquitous Asian lettuce wrap. Although I make no claims to authenticity, we like that they are easy, fresh, crunchy, and provided you use restraint with the peanut sauce, actually healthful. I will warn you that they are pretty messy and require a lot of passing of bowls at the dinner table. Scott usually …

Read More »