June 17, 2014 - by

Chef Wags’ Entries

Cooking With Wags: Entry 1 From The Seminole Kitchen – Chef Wags Features BBQ Citrus Kabobs

Cooking With Wags: Entry 2 From The Seminole Kitchen – Chef Wags Features Frosted Sugar Cookies & Switz’s Favorite Banana Bread

Recipe for Frosted Sugar Cookies
½ cup butter (1 stick room temp)
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tablespoon milk (the higher fat content the richer they will taste)
Dry ingredients
Dash of salt
½ tsp baking powder
2-3 cups flour (varies with each batch)

Mix butter and sugar. Then combine eggs and vanilla extract with butter and sugar. Lastly add in the milk. You want to keep the wet and dry ingredients separate to make sure the cookies are smooth and moist. Then add the dry ingredients. Refrigerate dough for 1 hour or more. After refrigerating take a spoon, scoop dough, with hands roll into a ball. With the bottom of a round cup press down on the balls of dough. If they dough sticks to the cup either roll the dough balls in flour or pat the bottom of the cup in flour. Bake cookies at 350 for 7 minutes or until the cookies begin the puff up. Do not over back, they key is to take them out before you really think they are done.

Recipe for Switz’s Favorite Banana Bread
½ cup butter (1 stick room temp)
1 cup sugar
2-3 freckled bannans or brown bananas (the more brown they are the sweeter they will be)
1 ½ tsp vanilla extract
2 eggs

Dry ingredients
½ tsp baking powder
½ tsp baking soda
Dash of salt
2 cups flour
Lots of cinnamon

Combine wet ingredients mix well. Then combine dry ingredients. Coat bottom of pan with nonstick spray. For a loaf of bread preheat oven to 350, bake for 30-45 minutes. For muffins, bake at 425, for about 6-10 minutes (until top is golden brown). For extra flavor add chocolate chips or walnuts.

For streusel topping:
1 tablespoon butter at room temp
2 tablespoons brown sugar
1 tsp cinnamon
Dash of flour

Combine ingredients until mixture is clumpy. Spread over top bread before baking. Gently press down to make sure topping doesn’t fall off.

For healthier recipe:
½ cup smart balance spread
3 egg whites
1 cup splenda or ½ cup sugar ½ cup splenda

Cooking With Wags: Entry 3 From The Seminole Kitchen – Chef Wags Features Game Day Nachos & Crumb Cake

Recipe for Game Day Nachos
1 bag of Tostitos Multi-Grain Chips
1 bag of Mexican blend Cheese
1 lb of Lean ground beef
1 package of taco seasoning
1 can of black beans

Diced Tomato
Sliced Black Olives

In a large non-stick skillet brown the ground beef. While beef is browning, open beans and drain them like you drain noodles. Spread chips on large baking pan. Sprinkle beans over top the chips. Once beef is done, add package of Taco seasoning, (follow directions on back of package). Sprinkle meat over beans and chips and top generously with cheese.

Broil on High for 3 minutes-or until cheese is melted. Watch carefully, they cook VERY fast! Add optional ingredients after cooking. Serve with Salsa and sour cream.

Recipe for Cinna Bread
Chef Wags recommends to follow the instructions on the box and to feel free to add your own flavor whenever you see fit.

Cooking With Wags: Entry 4 From The Seminole Kitchen – Chef Wags Features Game Day White Bean Chicken Chili & Chocolate Chip Cookies

White Bean Chicken Chili
1 Can low sodium Chicken Broth
2 Cans of White Beans (any white beans work, just depends on the flavor you like)
3 Large boneless skinless Chicken Breasts
1 Can Green Chilies
3-5 Tablespoons Cumin
1-Tablespoon Paprika
1 yellow or white onion
1-Tablespoon Garlic
2-Tablespoons Olive Oil

Cut onion into small pieces. In a large non-stick skillet, sauté onion and garlic in 1 tablespoon olive oil. Cook until onions begin to turn golden brown. Set aside. In the same skillet cook cut chicken breasts. Chicken will be done when it cuts easily. Add Cumin, salt, pepper, paprika while cooking chicken in remaining or more oil.

Do not undercook Chicken. Place chicken, onions and garlic in a large soup pot. Add beans; add Chicken broth, green chili and more Celery. Let Chili simmer for 30 minutes so the flavors have time to absorb into each other. Taste, add more salt and pepper if needed.

Chocolate Chip Cookies – Halloween Style
1 and a half sticks butter
1 cup Brown sugar
1/2 cup white sugar
2 eggs (or 3 egg whites)
1 tsp vanilla extract
½ Tsp baking soda
Dash of Salt
2 ½ cups flour
Chocolate Chips, Nuts, Sprinkles, Any candy bar crushed

Mix all wet ingredients, stir well or mix with electric mixer. Now add all dry ingredients, stir or use electric mixer to stir batter until smooth. With a spoon add in other ingredient of choice. Bake at 375 for 5-10 minutes depending on how bark you like your cookies.

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