Daphne Ozs Dorm Room Chicken Chili Recipes

DAPHNE'S VEGGIE CHILI

Daphne's Veggie Chili image

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil (I use olive oil)
1 large yellow onion, chopped
4 garlic cloves, smashed
2 medium zucchini, sliced and diced
1 (16 ounce) bag corn (frozen or fresh)
2 tablespoons tomato paste
1 (16 ounce) can roasted tomatoes, chopped, with juice
salt
pepper
2 -3 bay leaves
2 tablespoons oregano
1/4 cup chili powder
2 -3 tablespoons cumin
1 -2 chipotle chile in adobo, chopped
2 (15 ounce) cans kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bottle beer (or sub vegetable broth)
1 cup vegetable stock
cheddar cheese, shredded to serve
avocado, chopped to serve
2 limes to serve, juice
sour cream, to serve

Steps:

In a large heavy pot, heat the oil over medium high heat.
Add the onion and garlic, and saute until translucent.
Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
Add 1-2 chopped chipotle peppers and the beans.Stir well.
Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5

DAPHNE OZ'S COCONUT POUND CAKE

Daphne Oz's Coconut Pound Cake image

Saw Daphne make this on The Chew and had to post this recipe for safe keeping. Can't wait to try it!!!

Provided by Kerena

Categories Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

Ingredients

4 eggs
2 cups sugar
1 cup unsalted butter
3 cups flour
1/2 teaspoon baking powder
1/2 salt
1 cup buttermilk
1 cup flaked coconut, unsweetened
1 cup pecans, chopped
1/2 water
2 tablespoons salted butter
1 cup sugar
powdered sugar, for dusting

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
Combine flour, baking powder and salt in a separate bowl.
Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
Stir in coconut and pecans.
Pour batter into a pound cake mold (loaf shaped pan).
Bake for 60 minutes or until a knife inserted in the center comes out clean.
For the glaze:.
Five minutes before cake is finished baking make the glaze.
Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
Dust with powdered sugar.
Let stand for 10 minutes and eat warm!

Nutrition Facts : Calories 704.4, Fat 33.4, SaturatedFat 16.9, Cholesterol 130.3, Sodium 120.6, Carbohydrate 95.9, Fiber 2.9, Sugar 64.8, Protein 8.7

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