WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Taylor Mathis
Every Halloween our street has an amazing parade with lots of children running around in an array of costumes. There are lots of activities, but when darkness falls the festivities end so that the highly important task of trick-or-treating can begin. It is a busy night, but I love to have people over for a quick bite or a long stay. The kids count and trade candy while the adults enjoy catching up while having something warm and satisfying. It is a night our entire family looks forward to, and our friends know that the soup and chili are on the stove with the promise of a fun-filled evening for all ages. The recipes can be made ahead and reheated. All you need to do is set out your sides, dress the salad and cut the carrot cake—you can have just as much Halloween fun as your guests!
- 1 1/2 pounds boneless, skinless chicken breast
- 1 onion, chopped
- 2 fresh jalapenos, seeded and chopped
- 3 cloves of garlic, minced
- 4 large carrots, chopped
- 4 teaspoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 tablespoon hot pepper sauce, or to taste
- 1/2 cup flour
- 1 14 ounce cans diced tomatoes
- 4 14 ounce cans chicken broth
- 1 15 ounce can black beans, drained and rinsed
- 8 corn tortillas, cut into thin strips
Chop chicken. Sauté onion, jalapenos, garlic, carrots and chicken in 4 teaspoons oil in a stockpot for 8 minutes. Stir in cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until well mixed. Slowly add the can of tomatoes and stir. Slowly add in chicken broth, stirring to avoid clumps. Simmer for 1 hour. Add black beans. Place the sliced tortilla strips on a cookie sheet and spray with nonstick cooking spray. Bake in 400° oven for 8 minutes or until crisp. Garnish with sour cream, cheese, avocado, tortilla strips and cilantro.
- 1/4 cup pomegranate juice
- 2 ounces white rum
- 1 tablespoon sugar
- 4 ounces club soda
- Cracked ice
- Fresh mint
In a cocktail shaker combine all ingredients except for mint. Muddle mint in the bottom of a cocktail glass and strain pomegranate mixture into the glass. Serve.
Mexican Caesar Salad
- 2 heads Romaine lettuce, chopped
- ½ cup cotija or queso fresco cheese
- ½ cup roasted, sliced red peppers, optional
- Baked corn tortilla slices, optional (see tortilla soup recipe for instructions)
- Roasted pepita seeds, optional
- 1⁄3 cup oil
- 2 tablespoons mayonnaise
- 1 ½ tablespoons fresh lime juice
- Small clove minced garlic
- 2 tablespoons chopped cilantro
Place dressing ingredients in jar and shake until combined. Pour over salad.
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 14 ounce can diced tomatoes
- 2 15 ounce cans black beans, drained and rinsed
- 1 tablespoon chili powder
- Salt and pepper
- ½ cup corn, fresh or frozen
Heat oil in saucepan and add carrots, onion and pepper, stirring for 5 minutes. Add the beef and cook, breaking it up, until no longer pink. Add the tomato paste and cook, stirring until darkened, about 1 minute. Add tomatoes, beans, chili powder, 3 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Simmer over medium heat until vegetables are tender, about 10 minutes. Stir in corn.
Garnish with scallions, sour cream, avocado, cilantro and cheese.
- 1 ½ cups sugar
- 1 ¼ cups oil
- 4 eggs, beaten
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup nuts, chopped
- 3 cups carrots, grated
- 1 ½ sticks butter, softened
- 1 8 oz. package cream cheese, softened
- 1 box confectioners’ sugar
- 2 teaspoons vanilla
- ½ cup nuts, chopped, optional
To make cake:
Mix sugar, oil and beaten eggs. Sift flour, salt, soda and cinnamon together. Add flour mixture to egg mixture in four parts. Fold in nuts and carrots. Bake in slightly oiled tube pan at 350° for 55–60 minutes. Cool and ice.
To make icing:
Combine butter and cream cheese until well mixed. Add sugar and vanilla and beat well. Stir in nuts if desired.
NOTE: Carrot cake and icing recipe will also make 24 cupcakes, a 9 x 13 sheet cake or a layer cake (3 small 9-inch layers). For layer cake, increase icing recipe by 1 ½ times.