Old Fashioned Thumbprint Cookies

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Some Kinda Good thumbprint cookies are filled with Green Pepper Jelly and Orange Marmalade for a festive St. Patrick’s Day picnic, mimicking the green and orange colors of the Irish flag.

Thumbprint cookies originated in Sweden. Known as Hallongrotta/hallongrottor in Swedish, the meaning literally translates, “raspberry cave.” I love these shortbread-style, buttery cookies because they’re so easy to make and can be customized to fit any occasion. They melt in your mouth! Continue reading “Old Fashioned Thumbprint Cookies”

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Rainy Day Venison Stew

Venison Stew
Some Kinda Good Venison Stew is made with red wine and beef broth for rich depth of flavor.

Cooking with ground venison is much like cooking with ground beef. It can be
substituted for most any ground beef recipe. I make tons of Italian dishes with it,
like spaghetti, lasagna and venison rigatoni and love cooking up big batches of
venison chili and stew, like the recipe I’ll share today. Continue reading “Rainy Day Venison Stew”

Slow-Cooker Mexican Chicken Chili

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Slow-Cooker Mexican Chicken Chili is topped with sour cream, shredded cheddar, tortilla chips and fresh parsley.

Busy weekends or weekdays call for slow-cooker recipes! This Mexican Chicken Chili is so easy to put together and as flavorful as it gets. You don’t even have to brown the chicken first! Warm and comforting, the tender chicken, after cooking all day, literally falls apart with the touch of a fork. Topped with sour cream, sharp cheddar, crunchy tortilla chips and fresh parsley, this chili is light and satisfying. For a complete meal, serve with warm dinner rolls.

Some Kinda Good Slow-Cooker Mexican Chicken Chili

  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 2 Teaspoons Garlic Powder
  • Salt to taste
  • Pepper to taste
  • 1 28 oz  Can Diced Tomatoes, with juice
  • 1 14.5 oz Great White Northern or Cannellini Beans
  • 8 oz can Tomato Paste
  • 1 Green Bell Pepper, chopped
  • 1 Medium Onion, Chopped
  • 2 Jalapenos, diced with seeds
  • 2 Cups Chicken Broth
  • Sour cream, tortilla chips, shredded sharp cheddar, chopped fresh parsley, for garnish

Season chicken breasts liberally with salt and pepper on each side. Add chili powder, cumin and garlic powder to the chicken, distributing evenly over each chicken breast. Add remainder of ingredients and cover with chicken broth. Cook on high for 6 hours. When the chili has finished cooking, taste for seasoning and add salt and pepper if needed. Ladle chili in bowls and top with sour cream, tortilla chips, shredded sharp cheddar cheese and fresh parsley, if desired.

Watch my Facebook live video of this recipe, and be sure to Like Some Kinda Good!


New to Some Kinda Good?

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

Peppermint Cheesecake to Seal the Deal

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Creamy and decadent, Some Kinda Good Peppermint Cheesecake is topped with fresh whipped cream and has a vanilla wafer, walnut crust.

I met my husband Kurt in early November of 2012, just two months before Christmas. As we got to know each other, our shared love for good food became evident. Naturally, one of the first topics of conversation we ever discussed were our favorite foods. He told me of his love for cheesecake, and I noticed that he also really enjoyed desserts and drinks with mint flavor. So, for our first Christmas together, I combined two of his favorites into one and gifted him this festive and Some Kinda Good Peppermint Cheesecake. Continue reading “Peppermint Cheesecake to Seal the Deal”

Cinnamon-Sugar Pecan Twists

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Some Kinda Good Cinnamon-Sugar Pecan Twists are quick to assemble and perfect for gifting.

Cinnamon-Sugar Pecan Twists are a sweet treat and an easy, 5-ingredient recipe to bake when you need something semi-homemade in a pinch. One 8 oz. can of crescent rolls will make about 20 twists, but don’t count on there being any leftovers! I made a batch this weekend, and packaged them up to give to my neighbors, along with a Christmas card. Food gifts make the best gifts. When you take the time to make something homemade, in my experience, folks are always appreciative. Enjoy! Continue reading “Cinnamon-Sugar Pecan Twists”

Christmas Ornaments Have a Story to Tell

Decorating the Christmas tree has always been introspective for me. Aside from the standard ball ornaments, I have a special bag of sentimental ornaments I delicately wrap and unwrap each year, carefully peeling back the tissue paper to reveal the precious memories. Filled with stories of trips gone by and milestone occasions, the ornaments on my Christmas tree tell the stories of my life.

Continue reading “Christmas Ornaments Have a Story to Tell”

Turkey Tips + How To Prep the Bird for Roasting

I’m already experiencing a fantastic Thanksgiving week! We celebrated turkey day at the office on Monday, and yours truly handled the piece de resistance. Today I’m sharing my recipe for Herb Roasted Turkey with you. Make this for the most moist, tender meat with the crispiest skin out there. Continue reading “Turkey Tips + How To Prep the Bird for Roasting”

How to Assemble an Antipasto Party Platter

This time of year is filled with holiday parties and fun get-togethers, and most importantly good food. If you’ve been invited to a festive shin dig this season, one of the most crowd pleasing appetizers you can take along is an antipasto platter. Even if you’re the party host, this platter makes an excellent option to serve guests while the final touches are being put on the main course. Continue reading “How to Assemble an Antipasto Party Platter”

Pumpkin French Toast in October

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French toast is one of those easy, but comforting breakfasts that’s no fuss to whip up but feels luxurious on a leisurely weekend morning. For a fun fall twist to this classic dish, add pumpkin, cinnamon and nutmeg to the milk mixture. Continue reading “Pumpkin French Toast in October”

Fall for Apple Cinnamon Bundt Cake

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Rebekah’s Apple Cinnamon Bundt Cake is filled with tart apples and fall spices showcasing the warm, comforting flavors of the season.

It’s pumpkin spice season, y’all! I mean, fall. Bring on the granny smith apples, the bright orange pumpkins and multi-colored gourds, the cooler weather, football season and pumpkin spice everything. Lattes, coffee creamer, candles…oh my. 

Continue reading “Fall for Apple Cinnamon Bundt Cake”