Posted by Liza Torborg

I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

Posted by Scott Torborg

Got this recipe from my co-worker Natalie W.  She won our weekly football pool and shared her winnings by bringing in a couple loaves of this apple bread.  She made three loaves, but only two made it to work.  That’s how good this recipe is.

3 eggs
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1 tsp. salt
4 C. chopped apples (chopped fairly small)

Topping:
1/4 C. softened butter
1 T. flour
1/2 C. sugar
3 T. cinnamon

Cream together oil, eggs, sugar, vanilla, baking soda and salt.  Stir in apples and flour.  Pour into 3 loaf pans (approx. 8.5 x 4.5″)  and sprinkle with topping.  Bake at 350 degrees for about 45-60 minutes.  Check with a knife to be sure loaves are done.

Posted by Scott Torborg

Another dish from the kitchen of Margi Newkirk.  This was fantastic, she didn’t think it was BBUFFET worthy, but my taste buds would beg to differ.  Here are her comments about this recipe:  “This is one those recipes where you just sort of use what is in the fridge and forget the rest and it still always turns out!!  Enjoy!!”

1 lb. hamburger (or Italian turkey sausage)
1 large package of refrigerated tortellini
1 C. red wine
1 onion
2 stalks of celery with leaves
1 red or yellow bell pepper
5-6 carrots
2 garlic cloves
4-5 cans of low sodium beef broth (or chicken broth or a combination)
1 can of tomato puree (28 oz.)
1-2 T. sugar
Dried herbs (basil, oregano, thyme, marjoram, some black pepper)

1. Brown 1 lb of Italian sausage until it is no longer pink – drain well on paper towels (I used hot Italian turkey sausage but I have also used pork sausage).
2. In a large soup pot, saute chopped onion, celery, red or yellow bell peppers, finely chopped carrots and some minced garlic in a little olive oil.
3. Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
4. Add 4-5 cans of low sodium beef broth (or chicken broth or a combination), one 28 oz can of tomato puree (I had a bunch of fresh tomatoes so I just blended those up instead but the canned is great, too), and some dried herbs – basil, oregano, thyme, marjoram, some black pepper, and 1-2 tbsp sugar.
5. Let simmer 30-40 minutes until the carrots are tender.
6. Bring to a boil and add a large package of refrigerated tortellini.
7. Reduce heat and simmer until tortellini is cooked (5-6 minutes).

Sometimes you need to add more broth or water on the second day as the tortellini seems to continue to soak up the liquid.  

Posted by Liza Torborg

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

Posted by Scott Torborg

Another recipe from the kitchen of our friend Margi Newkirk.  Margi said she got this from some friends of theirs who were originally from Ireland.  These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through.  At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense.  The bottom of the pictured watermelon bowl was visible within no time.  My kids were upset with their father.   My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla.  Stir dry ingredients together and beat into creamed mixture.  Stir in chocolate chips.  Drop by spoonfuls onto baking sheet.  Bake at 350 for 7-8 minutes.  Don’t overbake!!