Author Archives for Charisse Colbert

About Charisse Colbert

My inspiration comes from animals, art, baking, cooking, design, flowers, humor, kindness, spirituality, travel and yoga.

Chopped Italian Salad

This is a flavorful and refreshing salad to enjoy during the hot days of summer. If you want it to hold up don’t add the tomatoes until you are going to serve it.

Chopped Italian Salad

  • 1/2 head of romaine lettuce chopped small
  • 1/2 head of red cabbage chopped
  • 1 cup gorgonzola cheese
  • 3 roma tomatoes chopped
  • 1 bunch of scallions chopped
  • 1/3 cup chopped kalamata olives
  • 1 can of garbanzo beans drained
  • 1 small jar of artichoke hearts drained and chopped
  • 2 Tbsp. chopped fresh basil

Prepare all of your ingredients and mix them together in a large bowl. Keep the tomatoes out until you are going to serve it. Serve with your favorite Italian dressing. I like Ken’s Balsamic Vinaigrette.



Spicy Chicken Chili

This dish is something I frequently prepare when the temperature outside is too hot to cook. It’s quick and easy and is a favorite with my husband.

Spicy Chicken Chili

  • 1 – lb ground spicy chicken (purchased at Sprouts)
  • 1 jar 1 lb. 9 oz. low sodium marinara sauce
  • 1 – 15 oz. can kidney beans drained
  • 2 stalks of celery chopped
  • 8 baby carrots sliced
  • 1 bunch of green onions sliced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • salt and pepper to taste

Get out a crockpot. Prepare all of your vegetables. Place the tomato sauce, beans, vegetables, spices and chicken in the crock pot. Turn on high and let cook for a couple of hours and turn on low. Serve with grated cheddar cheese and cornbread. This is delicious as a leftover.






Linguine with Basil, Garlic & Tomato Sauce

I just made this and it was delicious. The strong garlic aroma woke the dogs up from their naps. They were disappointed when they didn’t get any.


Linguine with Basil, Garlic & Tomato Sauce

  • 5 roma tomatoes
  • 1 cup Parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp. fresh basil
  • 2 Tbsp. fresh Italian parsley
  • 4 garlic cloves
  • 1 tsp. red pepper flakes
  • 1/2 lb. linguine pasta
  • salt and pepper to taste


Cook pasta and set aside. Mince garlic, basil and Italian parsley. Chop the tomatoes. Heat up the olive oil and add the garlic, red pepper flakes, salt, pepper and herbs. Add the tomatoes and cook for 20 minutes on medium. Add the cooked linguine and cheese and serve.



Pecan Sesame Chicken with Red Pepper Sauce

Pecan Sesame Chicken with Red Pepper Sauce

  • 1 boneless skinless chicken breast
  • 2 eggs
  • 1/4 cup flour
  • 1/3 cup bread crumbs
  • 1/4 cup pecans
  • 1 Tbsp sesame seeds
  • salt and pepper to taste
  • sesame oil for cooking
  • green onions for garnish



Put flour in a separate container, whip your eggs and place in another container, pulse pecans to a fine powder and place in with the bread crumbs and sesame seeds and place in third container. Pound out the chicken breast flat and cut into medallions. Dredge through the flour, then eggs and bread crumbs.


Cook in hot untoasted sesame oil until golden brown on both sides. Garnish with green onions and serve with the red pepper sauce. Serves two people

Red Pepper Sauce

Warm in a sauce pan for a few minutes and serve as a dipping sauce.


Chocolate Hazelnut Truffles

Chocolate TrufflesChocolate  Hazelnut Truffles

  • 6 oz. dark chocolate (Endangered Species)
  • 1/4 cup coconut oil
  • 1/4 cup chopped hazelnuts
  • 3 tbsp water
  • 1 tsp good vanilla
  • 1 pinch sea salt
  • cocoa powder to roll them in


Place ingredients in a small pan, heat on low and stir to dissolve ingredients. Pour into small glass dish. Allow to cool (about 2 hours). Roll chocolate into small balls, roll them in hazelnuts  and return to refrigerator to chill. When they are chilled, dust truffles in cocoa powder. Makes 12 small truffles.


Chicken and Black Bean Enchiladas

These are easy to make especially if you buy a roasted chicken. What takes the most time are heating the tortillas and rolling them up.


Chicken and Black Bean Enchiladas

  • 1 dozen white corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups Mexican cheese blend (I use Señor Gusto™ w/manchego, oaxaca, quesadilla and asadero cheeses)
  • 1 cup sour cream
  • 1 – 10 oz. can Ro-Tel diced tomatoes w/green chiles
  • 1 – 15 oz. can black beans
  • 4 green onions chopped
Senor Gusto Cheese

Senor Gusto Cheese

Mix the shredded chicken, black beans and half the cheese and most of the green onions in a bowl. Leave some of the green onions for a garnish. Mix the sour cream and Ro-Tel tomatoes w/green chiles in another bowl. Heat each tortilla in a little oil and set aside. Roll up each tortilla with the chicken mixture and place it seam side down in a baking casserole pan. I use a 9″ X 13′ pan. Spread the sour cream mixture over the tray of enchiladas. Sprinkle with the remaining cheese and the rest of the green onions. Bake at 350 degrees for 20 – 30 minutes. . Serve with guacamole and sour cream. Makes 12 enchiladas


Enchiladas before they went in the oven


Enchiladas Out of the Oven

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 lb. unsalted butter
  • 1/3 cup oats
  • 1 cup chopped hazelnuts
  • 1 – 12 oz. bag semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs


Pulse the oats in the food processor. Mix the oats, flour, baking powder, baking soda and salt in a large mixing bowl. Cream the butter, sugar, vanilla and eggs in the mixer. Add the creamed mixture to the flour until well blended together. Add the chocolate chips and hazelnuts. Drop a Tbsp of the dough on a baking sheet leaving an inch apart between each one. Bake at 325 degrees for 15 – 20 minutes. Makes 4 dozen cookies.


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