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Cook's Corner

  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.
  • Grandmother publishing family recipes
    Jan Hinds of Fort Wayne says she has always collected recipes.

Web exclusive: Recipes from Jill Hoffelder

Lemon Chicken with Sun-dried Tomato Feta Couscous

2 pounds boneless, skinless chicken breasts, pounded flat and cut into thirds

1 tablespoon flour

1/2 teaspoon sea salt

3 garlic cloves, minced

3 tablespoons olive oil

1/4 cup white wine

1 tablespoon butter

1/2 cup chicken stock

2 tablespoons lemon juice (about 1 lemon)

2 tablespoons chopped fresh parsley

Combine flours and salt. Dredge chicken through and lightly coat on both sides. Heat a large skillet over medium heat until hot. Add the olive oil and minced garlic. When garlic begins to sizzle add the chicken and cook for 5 minutes, or until golden brown. Turn and brown other side. Remove and place on platter and cover. Add wine to deglaze pan, scraping up the browned bits. Stir in butter and lemon juice. Once butter has melted add chicken stock. Cook for a couple minutes longer. Return chicken to the pan, turning chicken to coat both sides with sauce. Simmer chicken for 10 minutes. Serve with pan sauce. Makes 4 servings.

Sun-dried Tomato Feta Couscous

1 box of Near East Whole Grain Couscous

1/3 cup chopped sundried tomatoes, in oil

1/3 cup crumbled feta cheese

Follow recipe on box for couscous preparation with the addition of sundried tomatoes. Stir in feta cheese before serving.

Decadent Fudge Brownies with Chocolate Butter Cream Frosting

1/2 cup olive oil

2 eggs

3/4 cup sugar

1/2 teaspoon vanilla

1/3 cup unsweetened cocoa powder (use quality Dutch cocoa powder)

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

In a mixing bowl beat together olive oil, eggs, sugar and vanilla. Gently stir in unsweetened cocoa powder, flour, salt and baking powder. Pour into a greased 8-inch square pan. Bake at 350 degrees for 27 minutes. Be careful not to over bake. Makes 9 servings.

Chocolate Butter Cream Frosting:

4 tablespoons butter, very soft

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla

1 cup powdered sugar

Milk, as needed

Mix ingredients together until blended and smooth.