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Indian Summer Chicken

Shorts Family Favorite

ngredients:4 tablespoons vegetable oil
4 boneless chicken breast halves
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup slivered almonds
1/4 cup golden raisins
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 clove garlic
1/2 cup sour cream, room temperatureDirections:

  1. Thinly slice chicken breast across the grain.
  2. Place a large, heavy skillet over high heat. When very hot, spoon in 1 tablespoon of the oil. Combine half of the chicken with 2 tablespoons of the flour in a sturdy plastic or paper bag; twist or seal the top and shake vigorously to coat the chicken with flour. Add the floured chicken to the skillet and saute on one side until deep golden brown, about 2 minutes. Turn the pieces and cook for 1 minute. Transfer to a plate. Repeat, using the remaining chicken, flour, and 1 tablespoon of the oil.
  3. Pour 1/2 cup of the broth into the skillet and bring to a boil over high heat. Boil until the liquid is reduced by half, 2 or 3 minutes. Pour the glaze over the chicken pieces; clean the skillet.
  4. Spoon 1 tablespoon of the oil into the pan; add the almonds and toast over moderately low heat, tossing for 1 to 2 minutes. Remove and reserve. Add the raisins and toss for 15 to 20 seconds, or until lightly browned. Add to the chicken.
  5. In a cup, stir together the curry powder, cumin, cinnamon, cayenne, cloves, and salt.
  6. Spoon the remaining 1 tablespoon oil into the skillet and set over moderate heat. Add the ginger and garlic and sizzle, mashing with a fork, for 10 to 15 seconds. Stir in the spice mixture and cook for 10 seconds. Pour in 3/4 cup of the broth and bring to a full boil, stirring. Add the chicken and raisins and heat for 1 minutes. Stir in the sour cream and heat to a simmer. If too thick, add about 1/4 cup more broth. Turn out onto a serving platter and top with the slivered almonds.
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Wendy’s Chili

Shorts Family Recipe

Ingredients:

1 lb ground beef (or ground turkey)
1 14-oz can tomato sauce
1 14-oz can kidney beans (with liquid)
1 14-oz can pinto beans (with liquid)
1/2 medium onion, chopped
1/4 cup diced green chilies
1 stalk celery, sliced
1 large tomato, chopped (or 1 can of dices tomatoes with liquid)
1 1/2 tablespoons chili powder
1 teaspoon cumin
3/4 teaspoon black pepper
1 teaspoon salt
1 cup chicken stock (or water)
I can of diced jalapeños(optional)

Directions:

  1. In a large pot, brown the ground beef over medium heat; drain off the fat.
  2. Add the rest of the ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
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Kung Pow Chicken

Note: double the sauce, and use vermouth instead of wine.

INGREDIENTS
For the Chicken:
1 1/2 pounds boneless skinless
chicken thighs, cut into 3/4-
inch chunks (see note above)
1/2 teaspoon kosher salt
1/4 teaspoon ground white

pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine (see
note above)
1/2 teaspoon sugar
1/2 teaspoon roasted sesame
oil
1/2 teaspoon cornstarch
For the Stir-Fry:
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white
vinegar
2 tablespoons homemade or
store-bought low-sodium
chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable,
peanut, or canola oil, divided
1 large red bell pepper, cut into
3/4-inch dice
1 large green bell pepper, cut
into 3/4-inch dice
2 stalks celery, cut into 3/4-
inch dice
1/2 cup roasted peanuts

2 teaspoons minced fresh
garlic (about 2 medium cloves)
2 teaspoons minced fresh
ginger
1 scallion, white and light green
parts only, finely minced
8 small dried red Chinese or
Arbol chilies (see note above)

DIRECTIONS
1.For the Chicken: Combine chicken, salt, pepper,
soy sauce, wine, sugar, sesame oil, and cornstarch
in a medium bowl and toss to coat. Set aside for 20
minutes.
2.For the Stir-Fry: Combine soy sauce, wine,
vinegar, chicken stock, sugar, sesame oil, and

cornstarch in a small bowl and whisk together until
homogenous. Set aside.
3.Heat 1 tablespoon oil in a wok over high heat until
smoking. Add chicken, spread into a single layer,
and cook without moving until lightly browned,
about 1 minute. Continue cooking, tossing and
stirring frequently, until the exterior is opaque but
chicken is still slightly raw in the center, about 2
minute longer. Transfer to a clean bowl and set
aside.
4.Wipe out wok and heat remaining 2 tablespoons oil
over high heat until smoking. Add bell peppers and
celery and cook, stirring and tossing occasionally,
until brightly colored and browned in spots, about 1
minute. Add peanuts and toss to combine.
5.Push vegetables up side of wok to clear a space in
the center. Add garlic, ginger, scallions, and dried
chilies and cook, stirring, until fragrant, about 30
seconds. Return chicken to wok and toss to
combine. Stir sauce and add to wok. Cook, tossing,
until sauce thickens and coats ingredients and
chicken is cooked through, about 1 minute longer.
Serve immediately.

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Sun Dried Tomato and Mushroom Pasta

Tags:Ingredients:2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion
2 cups boiling water
1/2 cup half and half
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
1/2 pound fettuccine pastaDirections:

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water. Carefully add the broth to the skillet – continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point – add another 1/2 cup half and half. If your sauce looks thin to you – do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) – and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it. on medium heat, for a couple of minutes (or more – to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.
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Refried Beans

INGREDIENTS

  • 1 pound dry pinto beans rinsed and drained (2 cups)
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion minced
  • 4 cloves garlic minced
  • 3 cups bone broth chicken stock or vegetable stock
  • 3 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper optional
  • Salt to taste

TO GARNISH:

  • Cilantro
  • Lime wedges
  • Diced tomato
  • Sliced jalapeno
  • Avocado
  • Cheese

INSTRUCTIONS

  1. Set Instant Pot to SAUTE. Add oil. Once hot, add onion. Sauté for 2 minutes, then add garlic and let cook until fragrant, about 30 seconds. 
  2. Add a splash of broth and scrape to remove any browned bits from the bottom of the pot. Add remaining broth, water, cumin, chili powder, oregano, salt, pepper, cayenne and beans. Stir to combine. Hit CANCEL.
  3. Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the “sealing” position.
  4. Press the MANUAL button and set Instant Pot for high pressure for 40 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  5. Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  6. Remove the lid and drain the beans, reserving the liquid.
  7. Return the cooked beans to the pot, and stir in ½ cup of the reserved cooking liquid. Season with salt, to taste. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. Or, you can use an immersion blender for pureed beans.
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Jambalaya

Short Family Recipe

Jambalaya
Tags: Beef Gluten Free Rice Seafood
Jambalaya
Preparation Time: 30 minutes
Ingredients:
8 oz shrimp, peeled and deveined
salt
pepper
1 Tbsp olive oil
8 oz beef kielbasa, sliced
1 med onion, minced
1 red bell pepper, chopped
1/2 tsp Old Bay Seasoning
1/2 tsp salt
1 1/2 cups instant white rice
5 garlic cloves, minced
1 Tbsp tomato paste
1 14-oz can low-sodium chicken broth
1 Tbsp parsley
Directions:
Season shrimp with salt and pepper and set aside.
Brown kielbasa and drain on paper towels.
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper and spices
and cook until onion is softened, about 5 minutes. Stir in rice, garlic and tomato paste and cook
until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits. Add kielbasa. Cover and cook over
medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are
cooked through, about 5 minutes.
Remove from heat, and let sit for 2 minutes.

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Flaming Peppercorn Cognac Sauce (Steak Sauce)

Delicious sauce to smother a steak in, best with mushrooms.

Ingredients:

2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. nely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce

Make the sauce
Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook,
stirring occasionally, until tender, about 3 minutes.
Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes.
Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to
20 minutes. Discard the thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook,
stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy
cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and
Worcestershire sauce. Once the cheese has melted, season to taste with more salt,
pepper, or lemon juice.
Serve

Note: I often make this with mushrooms and it gives it an excellent flavor. To cook with mushrooms, put 1lb of cut up mushrooms in before the shallot and sweat down (10 minutes or so). Cook the rest of the recipe as described.

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Cilantro Lime Coleslaw

The perfect coleslaw for pulled pork sandwiches, the teaspoons of sweet chili sauce add a nice sweetness to this dish.

Ingredients

  • 3/4 cup mayonnaise
  • 1 lime, zested
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons sweet chili sauce
  • 2 teaspoons white sugar
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 red onion, finely diced, or more to taste
  • 4 cups shredded green cabbage, or more to taste

Directions

  1. Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
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Cowboy Cookies

Jamie Short Family Favorite.

Ingredients:

1 1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1/4 cup peanut butter
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
6 oz semisweet chocolate chips
3 oz peanut butter chips
3 oz milk chocolate chips
1/2 cup quick-cooking oatsDirections:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt, baking soda and baking power; gradually add to creamed mixture and mix well.
  3. Stir in the chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 9-12 minutes or until golden brown.
  4. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.