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Horse in the Morning: Cooking with Reese… Date Recipe Source 02/01/2012JambalayaThe New Orleans School of Cooking Jambalaya 1/4 C. oil 1 cooked chicken, cut up or boned 1 1/2 lbs. sausage 4 C. chopped onions 2 C. chopped celery 2 C. chopped green pepper 1 Tbsp. chopped garlic 4 C. long grain rice 5 C. stock or flavored water 2 heaping tsp. Joe's Stuff seasoning 2 C. chopped green onions or tomatoes (optional) Procedure: (*part one) Season and brown chicken in oil (lard, bacon drippings) over med.-high heat. Add sausage to pot and saute with chicken. Remove both from pot. (*part two) For brown Jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. For red Jambalaya, add paprika for color. (*part three) Saute (in veg oil) onions, celery, green pepper, and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe's Stuff and bring to a boil. (If using Kitchen Bouquet for brown Jamabalaya add 1-2 Tbsp. For red Jambalaya add approx 1/4 cup paprika, and you may want to use 1/2 stock 1/2 tomato juice or V-8 for your liquid.) Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired. Note: 1-cup raw long grain rice will feed 3 people 4 keys: 1 cup rice to 1 cup of onion, 1/2 cup celery and 1/2 cup green pepper. 1 cup raw rice to 1 1/4 cups liquid. Over season to compensate for the rice. Cook for a total of 25 minutes, turning completely after 10 minutes. If using an electric stove reduce cooking time by 3-4 minutes. For seafood Jambalaya, add cooked seafood when rice is turned. Makes 12 servings 01/01/2012Chicken ChiliCreating a Stir/Beyond Cook Book Chicken Chili 8 skinned and boned chicken breasts 1 cup diced onion 1 (4.5-ounce) can diced green chilis 4 cups chicken broth 3-4 (15-ounce) cans Great Northern beans 1 cup salsa 1 tablespoon dried crushed red pepper 2 teaspoons garlic powder 1 tablespoon plus 1 teaspoon ground cumin 1 1/2 teaspoons dried oregano 2 teaspoons dried parsley flakes 1 tablespoon salt Optional Toppings: shredded Monterey Jack cheese, sour cream, tortilla chips, salsa Bring chicken, and water to cover, to a boil in a large dutch oven; boil 45-60 minutes or until done. Drain chicken and cube. Cook chicken, onion, chiles, and 4 cups of broth in Dutch oven over medium heat, stirring often, until warm. Add beans, salsa, red pepper, garlic powder, cumin, oregano, parsley, and salt; reduce heat and simmer, stirring often, 20 minutes. Serve with desired toppings and cornbread. Serves 8 Source: Creating a Stir In the Bluegrass and Beyond Cook Book 11/01/2011Nutella Sandwich CookiesCooking Light Nutella Sandwich Cookies 13-ounce jar Nutella 2 tablespoons unsalted butter, room temperature 1 extra-large egg 1-1/4 cups self-rising cake flour Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment. Beat together 3/4 cup of the Nutella, the butter, and egg. Slowly add the flour until a wet dough forms. Turn the dough out onto a floured surface and knead gently, adding more flour if necessary; the dough will be sticky. Divide the dough into 18 pieces and roll each into a perfect ball flouring your hands as you go. Place several inches apart on the baking sheet. Bake 12 minutes, until firm. Cool 10 minutes on the sheet. Using a serated knife, split each cookie in half horizontally. Spread each bottom half with 1 teaspoon Nutella. Replace the tops, pressing lightly. Makes 18 cookie sandwiches. This recipe is a great idea any time of year. It's easy to make and you can even get the kids involved with decorating the cookie tops with fruit or berries for the holidays. It's also a healthier alternative to the sugar-filled cookie recipes that we all dive into around this time of year, but these cookies are not lacking in taste one bit. Great for pot-lucks, gift tins, or a barn party cookie exchange. 10/01/2011Pumpkin Cookies with Brown Butter FrostingMargee Koffler Pumpkin Cookies with Brown Butter Frosting Cookies: 1 1/2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp cinnamon 3/4 tsp ginger 1/2 tsp nutmeg 1/2 cup unsalted butter, softened 1 1/4 cups packed brown sugar 1 large egg 3/4 cup packed pumpkin (7oz.) 1/2 cup evaporated milk 1/2 tsp vanilla extract Preheat oven to 350 degrees. Combine flour and dry spices in a bowl (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg). In a large mixing bowl or a mixer (if you don't like using your arms), beat butter and brown sugar until pale and fluffy (about 3 minutes). Mix in the egg, add pumpkin, evaporated milk, and vanilla extract. Mix until blended. Add flour mixture and continue mixing until combined. Spoon out 1 1/2 inch rounds onto a baking sheet. Bake at 350 degrees for approximately 12 minutes or until tops spring back. yield: about 3 dozen Note: cookie batter is slightly thinner which will result in cookies having a more cake-like consistency. Frosting: 2 cups confectioner's sugar 5 tbs unsalted butter 1/8 cup plus 1/2 tbs evaporated milk 1 tsp vanilla extract Melt butter in a small saucepan on medium heat. Cook until golden brown. Add melted butter and confectioner's sugar to a bowl along with evaporated milk and vanilla extract. Stir until smooth. Spread on the tops of cookies and enjoy! Fun variation: Take two cookies make a sandwich with softened cream cheese in the middle (Whoopie Pie). 07/01/2011Cold Spanish Salad SoupLindsay Koffler Cassidy Cold Spanish Salad Soup 4 Medium to Large tomatoes, quartered 1/2 medium onion, chopped 1/2 large cucumber, sliced 1/2 large green bell pepper, sliced 5 fresh parsley sprigs 1 tsp salt 1/4 tsp pepper 2 garlic cloves, minced 2 tbs olive oil 2 tbs red wine vinegar 3/4 tsp Worcestershire sauce 1/2 cup ice water 1/2 cup red wine 1/2 tsp chopped fresh basil 2 dashes of hot sauce (optional) Garnishes (feel free to chose any or all of these): sliced green onion tops, croutons, sour cream • Process all ingredients except for garnishes, and if desired hot sauce in a food processor 15 seconds or until chopped. (Do not over process; you want to keep the veggies crunchy.) • Served chilled and garnish with green onions, croutons, and sour cream. Recipe from Reese's sister Lindsay Koffler Cassidy 04/01/2011My Mare's Mini Bot Brown AppetizerBluegrass Equestrian Experience My Mare's Mini Bot Brown Appetizer 2 chicken bouillon cubes 1/2 cup hot water 1 1/2 cups half-and-half 6 tablespoons unsalted butter 4 tablespoons all purpose flour 2 cups Swiss cheese, shredded 8 bacon strips, cooked, crumbled 1 French baguette, 1/4 to 1/2- inch slices 1 lb country ham, sliced 1 lb turkey, sliced 1/4 small onion, sliced thin Parsely for Garnish In a large measuring, dissolve the bouillon cubes in hot water. Cool slightly before slowly added half-and-half. melt butter in a saucepan and add flour, whisking until the mixture is creamy. Add bouillon mixture while continuing to whisk until the sauce bubbles and thickens. Add the Swiss cheese and stir until smooth. If sauce is too think, simply add water and heat to thin. Spray backing dish with cooking spray and place bread slices on the bottom. Layer ham, turkey, and onion on the bread. Back at 350 for 10 min to 15 min until lightly browned and bubbly. Garnish with parsley. Serve 8 to 10 01/01/2011Couscous - Stuffed ChickenCooking Light Couscous - Stuffed Chicken Total time- 45 min. Ingredients: 1/3 cup fat-free, lower sodium chicken broth 1/4 cup uncooked couscous 1/2 tsp.salt divided 1/2 tsp. black pepper, divided 3 tbs. chopped plum tomato 2 tbs. kalamata olives, chopped 2 tbs. crumbled feta cheese 2 tbs. extra-virgin olive 2 tsp. chopped fresh oregano 2 tsp. chopped fresh parsley 1 tsp. grated lemon rind 1 minced garlic clove 4 (6-ounce) skinless, boneless chicken breast halves cooking spray 1. Bring broth to a boil in a small saucepan; remove from heat and stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with fork. Cool for 10 minutes. Add 1/4 tsp salt and 1/4 tsp pepper. Add tomatoes, kalamata olives, feta cheese, olive oil, oregano, parsley, grated lemon rind, and minced garlic. 2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among chicken breasts halves; roll up jelly-roll fashion. Secure with wooden picks. (Don't forget these are in the chicken before serving). Sprinkle chicken with 1/4 tsp. of salt and 1/4 tsp. pepper. 3. Preheat oven to 400 degrees. 4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400 degrees for 5 minutes or until chicken is done. Serve with your favorite veggie side 12/01/2010Roast Beef and Yorkshire PuddingMargee Koffler Roast Beef and Yorkshire Pudding Preparation time 15 minutes Batter Stands 15 minutes Cooking Time 15 to 18 minutes per pound for rare meat Ingredients 3 lb roast beef, sirloin, top round or standing rib roast salt pepper (freshly ground) Yorkshire Pudding 1 cup flour salt 1 egg 1 1/4 cup milk 1 1/4 cups beef stock 1. Preheat oven to 500 degrees. Season the meat with salt and pepper and place in a small roasting pan. Sear the roast for 15 minutes, the reduce the temperature to 350 degree and continue roasting until the meat reaches the desired degree of doneness. Remove from the oven and allow to rest for 15 minutes before carving (VERY important step) don't skip this one! 2. About 30 minutes before roast is done, prepare the Yorkshire pudding : sift the flour and salt into a bowl. make a well in the center and break the egg into it. Add a little milk and beat until the batter is smooth. Stir in the remaining milk. Let the batter stand for 15 minutes. 3. Pour 4 tablespoons of the dripping from the roast into a muffin tin or a shallow baking dish. Heat until sizzling. Pour in the batter and bake until crisp and brown, about 15 minutes for individual puddings or 30 minutes for a large one. But the pudding into squares and arrange on the serving platter with the meat. 4. For the gravy, slowly pour off the fat from the roasting pan saving the meat juices. Season with salt and pepper over low heat until dark brown. Add the beef stock, bring to the boil, and reduce slightly until time to serve. 11/01/2010Tortelini SoupCreating a Stir Tortelini Soup 1 Tablespoon butter or margarine 4 Garlic Cloves 3 (14.5 - ounce) cans chicken broth (I like reduced sodium) 1 (12 - ounce) package refrigerated fresh or frozen cheese-filled tortellini (use the ones you like I do like the whole wheat kind) 1 (10-ounce) package frozen chopped spinach, thawed and well drained 1 (14.5-ounce) can stewed tomatoes undrained (also look for low sodium) 1 (14.5-ounce) can red beans, rinsed and drained Melt butter in a large saucepan over medium-high heat; add garlic and saute, stirring occasionally, 1 to 2 minutes - ADVICE don't walk away from the stove at this point to answer the phone etc if the garlic burns you have to start over. Trust me it doesn't taste good! Add broth and tortellini and bring to a boil. Reduce heat and simmer 10 minutes. Stir in spinach, tomatoes, and beans and simmer 5 minutes. I like to serve with a nice piece of bread - whole wheat is the best but I really like garlic but its not healthy! If I have some left over rotisserie chicken pieces it also tastes great as an addition.   Dressage Radio Dressage Radio Episode 2 - Debbie McDonald & Reese Koffler-Stanfield Dressage Radio Episode 10 – Junior & Young Rider Championships Dressage Radio Episode 11 – Adult Amateur Fern Feldman Dressage Radio Episode 12 – Pierre St Jacques Dressage Radio Episode 14 – Young Rider Alis Carbone