Sunday, October 25, 2015

Quick Chicken Pozole

When I am in a cooking rut, our dinners at home really start consisting of one thing: quesadillas. I think you all have heard me rant about this before, so I'll keep this rant short. I love quesadillas and ruts happen in the kitchen. I used to really worry about it, especially putting out this blog every week. What will people think of me? Am I some kind of poser? 

Nope! Not at all. And neither are you, my friend. Let me reiterate: Ruts in the kitchen happen. And for me, with all the rich content out on the internet these days, it's hard to keep up on pushing out fresh ideas every week.  Sometimes we need ruts for creativity to cultivate. I call it a resting period. A time to rest my mind and keep it open. 

So this week, I want to share with you a dish that is a spin on my old dinner staple: Pozole. It's a perfect pairing for my beloved quesadilla, and helps mix things up when I find myself in that no-mans land of creativity.  

It's quick, it's easy, and it is a sure-fire crowd pleaser. Let me reemphasize the it's EASY portion of this, especially if you have some left over chicken and veggies laying around....which I always do. Pozole is one of my absolute favorite soups. You can top it with fresh ingredients, it's so simple, and so filling. 

So let's get down to business, here's what you do:


  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 2 teaspoons olive oil
  • 1.25 pounds shredded chicken (already cooked)
  • 2 teaspoons oregano 
  • 1 teaspoon cumin and chile powder
  • Salt, pepper, and fresh lime juice to taste
  • 1 four ounce can diced green chiles

  • 1 regular sized can of enchilada sauce 
  • 2 cups chicken broth
  • 16 ounces hominy (you'll find it in a can in the "Mexican" aisle of your grocery store)

  • Get your large soup pot out, heat the oil over medium high heat and sauté the onions and garlic
  • Once translucent, add the green chiles. Sauté for about a minute. Then add the oregano, cumin, salt, pepper, and chile powder. Sauté for 1 more minute. 
  • Turn the heat to medium, and start adding the rest of your ingredients: stir in the chicken, add the enchilada sauce, and the hominy.
  • Cover and turn up the heat to medium high again. Cook until it boils, then serve it up!
  • Garnish with fresh radish, tomato, sour cream, lime, shredded lettuce, tortilla chips, etc. !! 

And enjoy! As always, eat well! Bell well! And subscribe by email below to always be in the loop with Karen's Place :)

Sunday, October 18, 2015

Stella's Fluffy Raspberry Frosting

One year for my birthday, Ethan surprised me with a cake he had made on his own. It wasn't anything special. But then I looked at the frosting. It was the fluffiest frosting I have ever seen. I took a big bite, and was immediately hit in the mouth with a flavor and texture I had never had before. It tasted like raspberry, sweet air! 

I couldn't believe it, and totally fell in love. So of course, I peppered Ethan with a million questions about what I was eating. 

Ethan's great grandma, Stella, concocted this recipe a long, long time ago. Ethan told me it was one of his fond memories of her, making it together. So whenever we have a special occasion, or just trying to WOW our friends, we make this frosting. 

We recently made it for my parents we they came over for dinner, and my mom said that I just HAD to share it with you all. So here you are, my dears. Great Grandma Stella's fluffy raspberry frosting :)


  • 1 cup raspberries 
  • 7/8 cup sugar (we usually just do a little less than 1 cup)
  • 1 egg white
  • 1/4 teaspoon cream of tartar 

  • Combine all the ingredients using a  mixer on high speed. Keep the mixer going until the egg white combines with the raspberries and the mixture becomes EXTREMELY fluffy! This will take between 5-10 minutes, depending on the strength of your electric mixer. It should triple in size. 
Can you believe it? It's that easy! And it is by FAR my favorite frosting of all time. Be aware, it'll probably make way more than you need. It keeps pretty well in the fridge for about a week. We haven't tried halving the recipe, but I don't recommend it. Just be ready to eat it with a spoon for one of your late night cravings :)

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Sunday, October 11, 2015

Falling into Autumn -- Spicy Chocolate Chocolate Chip Cookies

Some people really love their pumpkin spice when the leaves starting turning colors. I don't quite know what it is, but let me tell you - there is so much more to life than pumpkin spice! As for me, I have always been a huge cinnamon fan. And recently, I have been opened to the world of cardamom. Put these two together and you've got an unbeatable combo!

With the cooler weather, slowly trickling in, the days are getting shorter and soggier. You have a day off, and what sounds better than some warm cookies and a good movie? Add a blanket and you've got the workings of a perfect day. 

Oh, and did I tell you I make the BEST cookies around? They were my speciality back in college.  I found one recipe and have reworked it over the years, adding my own favorite flavors, mixing it up for different styles - you know, the usual!

Well here's one variation of the best cookie recipe around to help you settle into Autumn and WOW your friends. Here are my Spicy Chocolate Chocolate Chip Cookies. And when I say spicy...I mean spice! Not hot!

Get that butter and those eggs to room temperature! And enjoy!


  • 2 cups chocolate chips

DRY - in a medium bowl
  • 2 cups flour
  • 3/4 cup dutch cocoa 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
WET - in a large bowl
  • 1 egg (whole)
  • 1 egg yolk
  • 1 cup butter (2 sticks)
  • 1 cup brown sugar
  • 1/2 cup white sugar 
  • 1 tablespoon vanilla

  • Preheat the oven to 325 degrees F
  • Line a large baking sheet with parchment paper
  • In a medium bowl, combine all of the dry ingredients. Use a whisk to combine. 
  • In a large bowl, combine the butter and the sugars using a mixer on high speed. Whip them together for about 1 minute until the butter and the sugar look fluffy.
  • To the butter and sugar mixture, add the eggs and vanilla. Stir slightly, until just combined.
  • To the wet ingredients, add the dry ingredients in portions. You don't want flour going every where! 
  • Once the wet and the dry ingredients are combined, using a spoon, add the chocolate chips. 
  • Using a cookie scoop, spoon, or 1/4 cup measure, scoop out the dough onto the baking sheet.
  • Cook for 12-14 minutes. Cool. And eat them all up.

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