LEMON BLUEBERRY* FRENCH TOAST

LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving

  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Add bread pieces in an even layer to the baking dish.
  • Sprinkle blueberries over bread pieces. Set baking dish aside.

 

  • In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
  • Pour egg mixture over the bread pieces.
  • Cover the baking dish tightly with saran and refrigerate over night.

 

  • Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
  • Bake uncovered 45-55 minutes until golden brown and center is set.
  • Serve dusted with powdered sugar or butter and maple syrup.

NOTE:*

  • You can substitute the blueberries for just about ANY other berry, peaches or even apples making this recipe just as delicious!
  • Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
  • This can be frozen, but I really don’t recommend it – it always seems soggy to me.

CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP
1 pound of asparagus
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
1/2 cup heavy cream
Parmesan cheese for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add asparagus to steamer basket.  Steam 4-5 minutes or until tender.
  • Remove asparagus and save broth, adding enough water to measure 2 cups. Set aside.
  • When the asparagus is cool enough to handle, trim off tops and halve the stalks in half.
  • Toss the tops with a pinch of salt and set aside fr garnish.
  • Add the stalks to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in coriander and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in asparagus puree.
  • Season to taste.
  • Top with asparagus tips and Parmesan.

LEMON LIME PEPPER CHICKEN

This recipe was originally posted February 2010, but as I’ve gone through my blog I am trying to update and redo the pictures to make the recipe look more like its appetizing self! So Voila’ here is an updated photo that I hope grabs your attention more!

Do you watch comedies on TV? We do and this recipe was inspired by Everybody Loves Raymond. Debra’s lemon chicken always being made fun of made me want to make a REALLY GOOD lemon chicken full of flavor. This recipe is it! This picture below is from 2014 and I have eliminated the pictures from 2010 as they were atrocious.

4-6 boneless, skinless chicken breast
Wondra
1 lemon
1 lime
sea salt and white pepper to taste
1 teaspoon red chile pepper flakes
1/4 cup Cream Sherry or 1 tablespoon sugar
2 tablespoons butter
2 tablespoons Avocado oil
1 small Vidalia onion, sliced thin
1 clove garlic, minced

  • In a large skillet melt butter, add oil and bring to medium high heat.
  • Add onions and garlic until fragrant.
  • Dredge chicken breast in flour.
  • Move onions to outside ring of the pan.
  • Add chicken pieces salt & peppering as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Plate chicken and keep warm.
  • Add cream sherry to deglaze pan, scrapping up the bits at the bottom.
  • Dissolve the sugar into the lemon and lime juice. Add red pepper flakes.
  • Pour over onions and cook a few minutes more until juice forms a glaze.
  • Pour over plated chicken and serve immediately.

 

HAPPY HOMEMAKER & MENU PLAN MONDAY week 12 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING everyone.  How was your weekend?  Mine was pretty nice.  We even got out for a nice drive and walk on Saturday where we were able to see more of the local side roads and the true impact of the amount of trees that came down during our #TheNightTheLightsWentOutInOregon storm 3 weeks ago – let’s just say road crews will have work for months to come just cleaning up the downed trees.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be a BEAUTIFUL day!  No rain predicted until later in the week.   Right now temperatures are going to get to 60-65 mid day for the next couple days (I know it says 74, but it will never happen) and then drop into the low 50’s with the storm due to roll in Wednesdayish.  Right now I’m wearing Levis, 3/4 sleeve t-shirt and POPs on my way out the door to an early appointment.

ON THE BREAKFAST PLATE Green tea, banana and yogurt with wild blueberries and granola

AS I LOOK AROUND THE HOUSE/WEEKLY TO DO LIST & HOUSE PROJECTS/CRAFT BASKET/APPOINTMENTS

  • LAUNDRY… just a couple loads of sheets and towels
  • LIVING AREAS… vacuuming and dusting
  • KITCHEN… empty dishwasher, recipe prep
  • YARD… Fence repairs continue
  • BLOG… a couple recipe updates, edit trip photos
  • CRAFTS/PROJECTS… ??
  • APPOINTMENTS… some blood work, a couple doctor follow ups
  • TO DO… cable research to change providers, project research

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Spring appears to actually be thinking about making an appearance this week, but I’m watching it closely as the temperatures are forecasted to take a 10-15 degree dip with the storm moving in later this week.  LOL 😀 This past week has been gorgeous from about 11am to 4pm 😀  We took a drive on Saturday morning and it was wonderful to see all the daffodils and tulips starting to pop up though it was ironic to see it happening right next to the piles of still melting snow.

I’M READING Healing You Book #2 in the Maple Grove series by Katana Collins

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH  There are a few new shoes starting like Proven Innocent, the Spring cooking/baking competitions and the adorable kids on Master Chef Jr.

We did watch an interesting Band of Brothers style movie on Netflix called Triple Frontier with Ben Affleck.

FAVORITE PHOTO FROM THE CAMERA I’ve always loved this neat old farmhouse that sits on a hill in a neighboring town.  It’s hard to see, but it has a 3 sided wrap around porch  on the front and then on the back side is a nice sun room with BIG windows that opens onto a really nice deck.  I LOVE <3 all of the gingerbread trimmings and simple paint scheme.

I think that after witnessing the damage done when a LARGE tree fell splintering picnic tables at the Mildred Kanipe Memorial Park that we can truly answer the age old question of whether or not a tree makes a noise in the forest when it falls if no one is there to hear it.  I have to say that I COULD hear the tree falling in my head as I took the pictures. Here is the link to the overall post I wrote with pictures.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – CREAM OF ASPARAGUS SOUP with BUTTERMILK BISCUITS
TUESDAY – BLACK BEAN, BEEF & POTATO BURRITOS
WEDNESDAY – C.O.R.N.
THURSDAY – BACON WRAPPED CHICKEN JALAPENO BITES & SALAD
FRIDAY – CAJUN HONEY BUTTER SALMON
SATURDAY – PIRI PIRI CHICKEN
SUNDAY –BROWNED BUTTER HONEY GARLIC CHICKEN

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

 

MILDRED KANIPE MEMORIAL PARK

Yesterday we took a short drive to see just how many trees actually toppled and blocked roads around us during #TheNightTheLightsWentOutInOregon 3 weeks ago, to find a new place to hike and explore as well as just plain enjoy the almost spring like weather.  We also ran across some local history!

One thing is for sure, road crews are guaranteed jobs for the foreseeable future!  On ALL the roads, but especially the smaller roads where trees fell they have come along and used a chainsaw to cut out the part across the road for now leaving the tops and bottoms along the shoulders for later.

We ran across a sign for the Mildred Kanipe Memorial Park and followed it to a fun area with equestrian camping, old historical buildings and an animal preserve.  The weather was beautiful for several hours and we enjoyed a nice walk, but I fell in love with the peacocks especially!

From the signs around the park and what little information I can find, Mildred Kanipe was a very colorful, strong willed woman and extremely set in her ways, an unforgettable character all the way around.  She always carried a pistol and a rifle when n the ranch.  She NEVER married and ran the 1100 acre ranch ALL by herself except for the occasional hand she would hire.

Mildred’s Gift

She passed away in 1983 leaving her entire beloved ranch, that her family had owned for over a hundred years and she had added to over the years, to the public as a county park.  Mildred’s gift included almost 1,100 acres of land consisting of pastures, creeks, rolling hills, orchards and forests. Historical structures include a turn-of-the-century schoolhouse that they are seeking grants for to restore, a farmhouse, and outbuildings. Her wish was for the buildings to be preserved, a ranch museum developed, equestrian trails and camping to be available and the land was to remain an animal refuge and the land and plants preserved.

Mildred left VERY specific instructions for her burial on the property also.

I fell in love with the natural beauty of the area and the peacocks in particular! They are so beautiful and graceful too.  This older woman comes to feed them regularly and when she pulled in the birds flocked over to her like she was a long lost friend 😀

We’re going to go back with a picnic when the weather warms up a bit.  I’ll remember to take my regular camera, but here are a few from my cell phone for now.

 

There was quite a bit of damage within the park from old trees that fell and literally splintered picnic tables, but I was impressed with these metal braces someone made many years ago for this old tree to preserve it.  The peacocks seem to really like this tree and while I wasn’t able to get a picture, they were all up in the tree when we first arrived.

I truly felt like I could hear these trees making a SERIOUS noise as they landed and splintered these tables.  Not that I was there when it happened, but in my head they were really loud!

I saw this glove and my mind went to Tom Hanks LOL He has an InstaGram account where he posts single lost items – a truly virtual LOST & FOUND 😀

LOADED GARLIC BREAD

LOADED GARLIC BREAD
½ stick butter, softened
⅓ cup parsley, finely chopped
⅓ cup green onions, sliced
2 slices bacon, diced and cooked crisp
⅓ cup oregano, minced
5 cloves garlic, minced
½ cup shredded cheddar cheese
½ cup fresh mozzarella cheese, chopped
½ cup shredded Parmesan cheese
1 8-inch baguette

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine the butter, herbs, garlic, bacon pieces and cheese mixing until smooth.
  • Slice the baguette in half lengthwise, then spread the butter mixture evenly on the cut sides of the baguette.
  • Place the baguette a parchment paper-lined baking sheet and bake for 15 minutes, until cheese is bubbly and starting to brown on the edges.
  • Slice, cool, and serve!

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES

8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.

or try my COWGIRL KISSES

BRAISED SHORT RIBS ala TAMY with Creamy Mashed Yukons & Sesame Snow Peas

BRAISED SHORT RIBS ala TAMY adapted from ANTON & MICHEL with CREAMY MASHED YUKONS & SESAME SNOW PEAS

RIBS
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
2 tablespoons avocado oil
1 large shallot, sliced
10 garlic cloves, minced
1/2 inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces Sierra Nevada Pale Ale
3 tablespoons rice wine vinegar (or flavor of your choice)
1 cup hoisin sauce

  • Season the ribs generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir well, cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300°.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce.
  • Discard ginger.
  • Strain fat from the top of the pot so that you’re left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas – recipes below.

MASHED POTATOES
3 pounds Yukon gold potatoes, peeled
4 tablespoons butter, melted
1 cup half-and-half
FRESH ground salt and pepper, to taste
1 bunch chives, chopped

  • Boil potatoes until fork tender.
  • Heat the butter and half-and-half over medium heat until hot, but not boiling.
  • Drain the potatoes, return them to the pot and mash with a hand masher or use a ricer.
  • Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
  • Season, to taste, with salt and pepper.
  • Add chives and mix before serving.

SESAME SNOW PEAS
1 pound snow peas
2 tablespoons avocado oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

  • Rinse the peas and trim off the ends.
  • In a large saucepan over medium-high heat, add the oils and heat.
  • Add snow peas and saute until bright green, about 2 to 3 minutes.
  • Season with salt and pepper, to taste.
  • Sprinkle with the sesame seeds and toss.

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 11 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING everyone!  We had a lazy weekend here other than the laundry and the deep clean I did to catch up after Snowmageddon and the trip we took after to get away.  We take trips instead of presents for our birthdays and hubby had a significant birthday last week so we took off for the beach to get away after the stressful power outage snow week. Unfortunately, we came back from that trip needing a rest.  I’m hoping to edit the pictures from that trip this week and get a post done this week.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE  It’s still a bit foggy and gray, but supposedly it will get sunny today. The snow from SNOWMAGEDDON 2019 should finish melting today with that sun!  There are even a couple days predicted to be in the 60’s this week LOL 😀 we will see if they actually materialize though!  The weather seems to change way too fast lately and the forecast is only about 10% reliable.

ON THE BREAKFAST PLATE A cup of hot water, banana and mixed berry yogurt.

AS I LOOK AROUND THE HOUSE/WEEKLY TO DO LIST & HOUSE PROJECTS/CRAFT BASKET/APPOINTMENTS

  • LAUNDRY… ALL caught up
  • LIVING AREAS… clean and tidy
  • KITCHEN… empty dishwasher
  • YARD… too soggy, fence repairs
  • BLOG… a couple recipe updates, trip posts after some photo editing
  • CRAFTS/PROJECTS… ??
  • APPOINTMENTS… some new blood work
  • TO DO… groceries, errands…

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

2017 was a rough year.  My MIL passed away on the 7th and it was difficult to process. Mom was only 4 days shy of her 97th birthday so doing the math, today would have been her 99th birthday.  Can you believe she was almost 90 in this picture taken at a family camp out several years ago? She lived a VERY FULL and mostly happy life leaving behind a long legacy of love and family.  While at that age you know it’s natural causes and inevitable, it never lessens the severity of the impact and we still miss her, A LOT!  She had been saying for years that she was ready to go, but we just never wanted it to happen. Just knowing I’ll never be able to hear her sweet voice again still leaves me with a heavy heart.

Then on the 21st my favorite BIL, Ray, entered hospice as his cancer continued to eat away at his body.  He passed quietly surrounded by family on the 25th.  Ray was one of the best men I have EVER known in my entire life. I LOVED talking to him for hours – we have so many beliefs and ideals in common, almost like we shared the same thought process despite the HUGE age difference (hubby is almost 20 years older than me and his sister is 7 years older than him and my BIL was 3 years older than her – you get the picture). He also lived a VERY FULL and happy life also leaving behind a long legacy of love and family.

His death hit me the hardest.  I think because we were so close and were both diagnosed with reproductive cancers within weeks of each other. He did everything right, just a bit too late for when his was diagnosed. I have had to struggle with moving past the Survivor’s Guilt of a high mortality cancer for the past 8 years and 99% of the time I’m doing well with it, I just wish he was walking that same path with me!

I REALLY MISS THEM BOTH!  MARCH IS ALWAYS A DIFFICULT MONTH.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – TURKEY & RICE SOUP with BISCUITS
TUESDAY – TOMATO BISQUE with PARMESAN CRISPS
WEDNESDAY – CHICKEN & NOODLE SOUP with BUTTERED CROUTONS
THURSDAY – CREAM OF POTATO and HAM SOUP with CORN BREAD
FRIDAY – C.O.R.N.
SATURDAY – LEMON PEPPER CHICKEN & SALAD
SUNDAY – COWBOY GOULASH 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

 

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.