Tidbits of Joy

Local food blogger shares favorite recipes

Cissy and Bill making Crepes Suzettes
Southwest Black Bean Chili
Coconut Lime Chicken Soup
Cissy's Chicken Salad
Burrito Supreme Casserole
Chocolate Kahlua Mousse
Photo
By KATIE VANBRACKLE
Posted

Webster’s Dictionary defines “tidbit” as both “a choice morsel of food” and “a choice or pleasing bit – as of information.” Alpharetta resident Cissy Mathews thought it the perfect word to describe her food blog, full of recipes and hospitality tips for the aspiring hostess: Tidbits of Joy.com. 
Learn more about Mathews and the various ways she shares her culinary talents. Here, she shares readers’ favorite recipes.

Chocolate Kahlua Mousse

Ingredients
2 cups heavy whipping cream
2 teaspoons instant coffee granules
1/3 cup powdered sugar
1 cup chocolate chips
½ cup hot coffee (make with instant coffee in addition to the coffee granules that go into cream)
½ tablespoon Kahlua (optional)

Instructions
Whip the heavy whipping cream, instant coffee granules and powdered sugar till set – not stiff. In food processor, pulverize the chocolate chips. Add hot coffee to pulverized chocolate chips blend and then add Kahlua, if using. Keep ¼ cup of chocolate separate for garnish. Pour chocolate into cream and gently fold together. Spoon into glasses, bowls or tart shells. Pour/drizzle ¼ cup of garnish chocolate over the top of mousse and refrigerate at least two hours.

Cissy’s Chicken Salad


Ingredients
2 cups chicken (three breasts or one 2 pound bag of frozen chicken tenderloins) cooked and finely chopped.
1 (8 ounce) can pineapple tidbits, drain off ¼ of the juice. Use the remaining ¾ in recipe.
½ cup mayonnaise (Mathews’ favorite is Duke’s, light or regular)
1 cup sliced almonds or slivered almonds. (Mathews roasts them at 350 degrees for 10 minutes)
1 cup dried cranberries (optional)

Instructions
Boil chicken for 5 minutes and then turn off and cover with lid. Let set for 20 minutes. This is a good way to cool chicken that will not overcook it or dry it out. Use small food processor to chop chicken or finely chop by hand. Combine chopped chicken and remaining ingredients in a large bowl; stir well. Salt to taste. Serve as a sandwich or over a bed of lettuce with your favorite salad items.

Coconut Lime Chicken Soup

Ingredients
3 tablespoons butter
1 carrot, shredded (or ½ bag shredded carrots)
Thai seasoning (see below)
2 cups chicken broth
½ bunch fresh cilantro
1 large can unsweetened coconut milk
½ deli-roasted chicken from grocery store, shredded
1 cup previously cooked rice (Mathews uses a blend of brown, red and wild rice)
The juice of 2 limes
1 tablespoon soy sauce
Extra cilantro for garnish
Lime wedges (optional)

Thai Seasoning
½ teaspoon curry powder
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon salt

Instructions
Place a large pot on the stove over medium-high heat. Add the butter, carrots and Thai seasoning and cook until carrots become soft, about 10 minutes. In a blender or mini food processor, add chicken broth and cilantro and pulse a few times, then pour contents into the pot when carrots are soft. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce. Bring to a low boil and boil 5 minutes. If desired, serve topped with extra cilantro and lime wedges.

Burrito Supreme Casserole

Ingredients
8 (8 ounce) whole wheat tortillas
1.5 cups tomato juice
1 envelope taco seasoning mix
1 tablespoon canola oil
½ pound ground beef (I used low fat 8 percent)
1 (16 ounce) can refried beans
3 cups shredded cheddar cheese, divided
1 teaspoon cumin
1 teaspoon chili powder
Optional garnish: diced tomatoes, chopped avocado, shredded lettuce, sour cream and salsa

Instructions
Combine tomato juice, seasoning mix, oil, cumin and chili powder. Stir well, and set aside. Cook ground beef in a large skillet until browned, stirring to crumble; drain if needed. Stir in refried beans and ½ cup tomato juice mixture. Bring to a boil; simmer 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Evenly place beef mixture down center of each tortilla. Use 1.5 cups cheese and top evenly over beef down center of each tortilla. Roll up tortillas in small packets and place seams down in a lightly sprayed 13x9x2-inch baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake in preheated 350 degrees oven for 30 to 35 minutes. Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Sprinkle with lettuce, avocado, diced tomatoes, sour cream and salsa.

Southwest Black Bean Chili

Ingredients
½ pound Italian sausage (hot or mild)
1 medium onion, chopped
1 can beef broth (regular soup can size)
2 cans black beans, drained (15 ounce)
1 can pinto beans (15.5 ounce)
2 cans tomato sauce (15 ounce)
1 tablespoon chili sauce or ½ tsp. chili powder
3 teaspoons cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper

Instructions
Remove casing from sausage and discard. Cook sausage and onion (crumbling sausage as you cook) in large saucepan over medium heat for 5 to 8 minutes or until onion is crisp-tender. Stir in remaining ingredients; mix well. Cook 10 to 15 minutes or until thoroughly heated and flavors are blended; stirring constantly. Serve with toppings like sour cream and shredded cheese. 

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This month's issue

Farrah Haidar, left, and Hala Yassine, are two of the seven sisters involved in Seven Sisters Scones in Johns Creek, offering their customers a modern take on a traditional breakfast treat.
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