Creamy White Chili

Yes we are stuck on chili. It's cold outside and it really warms you up to your core. This one is totally different I swear. One of my good friends shared this recipe with me unsure where she got it? (I googled it I think it is Taste of Home) I am telling you it is so darn good and bonus easy to make. What can be better than that?

Ingredients
2 lbs boneless skinless chicken cut into 1/2 cubes
1 onion chopped
1 1/2 tsp. garlic powder
1 Tablespoon Vegetable Oil
4 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
2 cans chicken broth 14 1/2 oz each
1 can diced green chilies 7 oz
2 tsp salt
2 tsp cumin
2 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (can substitute milk)


In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately.



Crockpot version: Still saute chicken, onion and garlic powder until chicken is no longer pink. Add chicken, onion, beans, broth, chilies and seasonings. Let cook for 4 hours on low. Add sour cream and whipping cream. Let cook for 15 more minutes. Serve immediately.

Pumpkin Soup

One of the benefits of having a chef in the family is trying amazing unique new recipes. Josh, my nephew brought pumpkin soup to kick off our Thanksgiving Dinner.  Can I just say it's amazing! We truly just wanted the soup almost...I said almost...forgetting about the turkey and stuffing. You see he also makes an awesome stuffing so I was definiately not going to miss out on that.  He works at the BrewRiver GastroPub go check him out. If he's cooking you won't be disappointed.  Their main menu ranges from Truffle Fries, a Buttermilk Crispy Amish Chicken and an Oyster Po'boy (cornmeal crust, iceberg, sriracha aioli, pickled ginger on local bread, and hand-cut fries) and then there's a Sunday Brunch featuring New Orleans-style BBQ Shrimp and Grits, a Ricotta Cheesecake Stuffed "Pain Perdue" oh and Eggs Sardou. (poached eggs on artichoke bottoms nestled on a bed of local spinach with "beer"naise sauce.) Can I order all these at once?

On top of all of the amazing food they offer they also suggest beer and wine pairings with each menu item and with their vast inventory you won't be disappointed. Carrying more than 50 of the world's best guest beers, 40 bottles of hand picked wines, they also carry a line of private label spirits distilled at the Woodstone Creek Distillery (the oldest independent distillery in Ohio), featuring an A.J. Henkel Premium Vodka, D.L. Billigheimer Artisan Vodka and a Turkey Bottoms Straight Bourbon Whiskey.

 

 

 

Pumpkin Soup

Ingredients:
1/2 cup finely chopped onion
2 tablespoons butter
1 cup brown sugar
 2 cans (14-1/2 ounces each) chicken broth
 1 can (15 ounces) pumpkin purée
 1/4 teaspoon dried rosemary
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1/8 teaspoon ground nutmeg
 1 cup heavy whipping cream

 Directions
 In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in brown sugar until smooth. Gradually stir in the broth, pumpkin, salt, pepper nutmeg, and rosemary; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings. Top with Rosemary Thyme Croutons. (recipe to soon follow) Enjoy.

Award Winning Chili Recipe

 



 

Another one of my husband's creations.  He even named this one J-Town's Lip Spanking Good Chili. (yes he is weird oh well but he can cook so that's all that matters) Here we go..

 

Ingredients

2 sweet peppers finely chopped (1 orange, 1 yellow)

2 lbs ground chuck

1 sweet onion finely chopped

1 16oz can diced tomatoes drained

1 16oz can tomato sauce

2 16oz cans red kidney beans drained

1/2 cup chili powder or to taste

1 Tbsp. cayenne pepper

1 Tbsp. black pepper

1 Tbsp. ground cumin

1 Tbsp. Tabasco

2 Tbsp. salt

1 cup sugar

 

Brown ground chuck and drain (make sure the ground chuck is broken down finely and not chunky). Then mix all of the ingredients in a large pot and bring the mixture to a slow boil, stirring frequently. After you chili has reached a nice boil, reduce heat, cover and simmer for 1 hour (stirring often, no one likes burnt chili)

 

Note: Do not add any liquid to this chili other than what's listed; the contents will cook down adding enough liquid to provide you with a nice hardy consistency. Serve with sour cream, shredded cheddar cheese and crackers, but you really won't need all of that stuff, because this chili is so "Lip Spanking Good".

 

Lemon Pepper Broiled Chicken Breast Sandwiches

Free Free Free Chose your Free Sample packet of Mrs. Dash at Facebook/MrsDashRecipes (while supplies last)

Ingredients

3 Boneless Skinless Chicken Breasts
Mrs Dash Lemon Pepper Seasoning Blend Salt-Free
Onion Sandwich Rolls
Bacon Cooked
Lettuce
Mayo
Onion

Season the Chicken Breasts with the Seasoning Blend then place on broiling pan or cookie sheet. Place oven rack one rung from the top and set Broil to High.  Wait a couple of minutes to let your broiler get hot then add pan of chicken. Once the chicken is browned approximately 6-7 minutes remove pan and flip the chicken breasts over and place back under the broiler until the internal temperature reaches 160 degrees (approximately 6-7 minutes more. Make sure to check the chicken often your oven could cook faster or slower than mine) Remove from oven and let rest prior to eating. Now you are ready to create your sandwich. We prefer to slice the chicken breast because they are generally huge and it just makes it easier to eat.  Grab your favorite sandwich roll, add around 5 to 6 slices of the chicken and any of the toppings you enjoy. (If you end up having extra chicken refrigerate it would be perfect topping for a salad)




If you want to make your own marinade here is Rachel Ray's Lemon Pepper version

1/4 cup of extra virgin olive oil
2 lemons divided
3 to 4 cloves garlic, finely grated or pasted
1 teaspoon ground black pepper
Salt

In a large mixing bowl, whisk together the EVOO, zest and juice of 1 lemon, garlic and black pepper. Season the chicken well with salt and toss into the bowl. Marinate the chicken for 15 minutes. Prepare same as above in Broiler.

Pick Me Up Tuesday

Tuesday has become my favorite day of the week...I get to hang out with my niece and have crazy silly time with her...Just me and her...She actually told me "You kinda funny"...I had to respond "Reallllly I was going for whole lotta funny"...oh well maybe next time...We bake, we sing, we dance, we paint toenails, we play...by the way do you know how hard it is to get a photo of a toddler's foot I'll show below...I probably should have thought about limiting her sugar intake in order for her to be still for a photo shoot...but she really didn't have that much...just the cookie and a bite out of another, the marshmallow for peeing in the potty oh and the chocolate sprinkles in her pudding...oops Sorry Mommy.

We're friends best friends...I dread having to say goodbye but I know her momma misses her dearly and quite frankly I am exhausted...it's been eight years since I had a toddler and I'm not getting any younger...so I give her a big hug and kiss...turn to leave hoping she is staring through the window at me so I can wave one last time...and then I start the countdown...only seven days to our next silly adventure.

"This is so Yummy.  You want some?"

Russian Tea Cake Cookies from the Betty Crocker New Cookbook

1 cup stick margarine or butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Powdered sugar

Preheat oven to 400 degrees. Mix margarine, 1/2 cup powdered sugar and vanilla in large bowl. Stir in flour and salt until dough holds together. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. (do not over cook try to use an even baking pan also so that the bottoms don't get done before the rest of the cookie) Cool slightly on wire rack. Roll warm cookies in powdered sugar. (the recipe also calls for 3/4 cup finely chopped nuts but our kids don't like them so we omit if you prefer just add when mixing in the flour and salt.)



Obviously she had ants in her pants...she would not hold still for one second lol
could it have been from the sugar...hummmm

 

Today Be a Positive Role Model In Someones Life...Make Them Smile...Listen When They Talk...Teach Them...Love Them...Consider Limiting Their Sugar Intake...It's the little things.

 

Stuffed Green Peppers

Stuffed Green Peppers...A meal all in one dish...Can it get any easier???

Ingredients:

4 Green Bell Peppers (can substitute Sweet Red, Yellow or Orange Peppers if preferred)
2 Pounds of Ground Beef (can substitute ground turkey)
1 Medium Onion chopped
1 14 oz can of diced tomatoes
2/3 Cup long grain rice
2 tablespoons Worcestershire sauce
1 teaspoon dried basil or dried oregano crushed
1 cup shredded American or Cheddar cheese

Cut the tops off the Peppers (cut stems off tops discard, use the remaining for another recipe I chop them and add to salads) remove seeds and membranes.  Place Peppers into boiling water for 3 minutes.  Sprinkle insides with salt and place inverted on a paper towel to drain.

In a skillet cook the meat and onions till meat is browned. Drain fat. Stir in undrained tomatoes, uncooked long grain rice, worcestershire sauce, and basil, 1 cup of water and a dash of salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cheese. Remove from heat.  Place Peppers into a baking dish and fill with meat mixture.  If there is any remaining meat mixture just put in dish around peppers.  (Many recipes add more cheese for the top prior to baking but we prefer not to add) Bake at 375 degrees for 15 minutes.

Tuna Noodle Casserole

Whenever I bake I think healthy, low calorie and easy...This recipe incorporates all three...Do you find yourself or a  family member cringing at the thought of tuna...Substitute two baked chicken breasts chopped or even some leftover turkey.

Ingredients:

1 Bag of Egg Noodles 8 ounces
1/2 Bag of Frozen Peas 6 ounces (can substitute frozen green beans)
1 Medium Onion Chopped
1 Can Reduced Fat Cream of Mushroom Soup 10 3/4 ounces (can substitute Cream of Celery)
1/2 Cup Milk
1/2 Cup Cheese Shredded American, Cheddar or Swiss
1 Can Tuna 12 ounces Packed in Water, Drained


Cook noodles according to package directions. In the last 3 minutes of cooking throw in the peas. Drain. Mix all ingredients. Place in a 2 quart dish (11x 7). Bake, uncovered for 20 to 25 minutes on 375 degrees. 

Want to kick it up a notch add 3/4 cup of red sweet pepper, 1 cup sliced fresh mushrooms to the noodle mixture or you can even add a bread crumb topping. (2 tsp of butter melted, 1/3 cup fine dry bread crumbs, mix and spread over noodle mixture prior to baking)

Guacamole

Ingredients:

4 Avocados
1 Red Onion
1/3 of Small Bunch Cilantro
1 tsp.  Ground Cumin
1tsp. Cayenne Pepper
1 tsp. Black Pepper
1 Tbsp. Salt
2 Tbsp Red Wine Vinegar
Juice from 1 lime

Remove avocados from skin and remove the pit.  Mash avocado into a slightly chunky paste.  Chop onion and cilantro finely.  Add all ingredients together in a large bowl.  Mix together by Folding with a spoon.  Serve immediately with chips.  I also love to use the recipe as a spread on a deli sandwich or juicy hamburger...YUM

Fresh Pico de Gallo

Ingredients:

2 Tomatoes
1 Red Sweet Bell Pepper
1 Yellow Sweet Bell Pepper
1 Red Onion
1/3 of a Bunch of Fresh Cilantro
6 Jalapenos
2 Limes
1/4 cup Red Wine Vinegar
1 tsp. Cayenne
1Tbsp. Ground Cumin
1 Tbsp. Salt
1 tsp. Black Pepper
1/2 Cup Granulated Sugar


Remove seeds from all peppers and finely chop. Finely chop and drain tomato.  Chop onion, cilantro and jalapenos.  Place all chopped ingredients into a large mixing bowl. Add in all spices, sugar, vinegar and juice from the limes.  Mix and Fold together with a large spoon.  Cover and refrigerate.  Serve cold with tortilla chips. (After making your own you will never want to buy the processed store brand salsa again)

Amazing Pulled Pork

 

OMG. I AM IN LOVE...This has become a staple in our household...it is so easy to make...even better it feeds a lot of people...I can't take any credit for the recipe because it is my husband's...and he was generous enough to share it will all...Enjoy!

Ingredients:

Brine Mixture: 1 cup of Salt, 1 tablespoon of Liquid Smoke, 1/2 cup of Brown Sugar, Water (enough to completely cover pork)
Bone In Pork Shoulder Butt 10 to 12 lbs
Any Spice Rub of your choice. My husband uses McCormick Grill Mates Applewood Rub

Combine Salt, Liquid Smoke, Brown Sugar and Water.(when combined this will become the brine mixture) Place Brine mixture and Pork in a large pot. (Make sure that there is enough water that completely covers the pork) Cover and Refrigerate for 12 hours. Remove Pork from Brine, pat dry and place in roasting pan.  Hand rub the spice mixture all over the entire Pork Shoulder.

Place pork fat side up in roasting pan and bake uncovered at 225 degrees until internal temperature of the pork reads 180 degrees in our oven that is approximately 12 hours. (If you time it right you can place the pork in oven prior to going to bed and it will be ready for a noon time party or lunch the next day) Remove pork from oven and let rest for 20 minutes. Once rested shred the pork with large forks or by hand and place into a large bowl. (The pork comes out fork tender and very moist) Sprinkle in a touch more applewood rub and it's ready to serve.   We serve ours with our favorite barbecue sauce (Sweet Baby Ray's Honey Barbecue or Montgomery Inn Barbecue Sauce) on the side along with some of our favorite slaw. (recipe soon to come)

Melted Marshmallow Cereal Balls

 For some reason, I won't name any names...ahem grandma....we had a surplus of Cheerios and Trix cereal. A party was coming up and we needed another desert so we decided to use what we had and made melted marshmallow cereal balls. It was a perfect desert to make with the kids plus we were able to make it a day ahead of time.  All you need is one bag of mini marshmallows, butter and the cereal of your choice.


Melted Marshmallow Cereal Balls

Ingredients
3 Tbsp Butter
1 Pkg Mini Marshmallows
6 cups of Cereal

Place butter in a large bowl and melt in microwave for about 45 seconds.  Add marshmallows and Stir.  Place bowl back into microwave again for 45 sec. Stir once again. Continue placing in microwave for 45 sec increments and stirring until all marshmallows have melted. Add cereal and stir. (this was perfect for the kids they love stirring things)  Place some wax paper on counter. (if you are making ahead of time place the wax paper in the bottom of a Pyrex that has a lid to store) Butter up your hands and roll mixture into a ball (kids favorite part). Place on wax paper to harden. We tried putting some on sticks but the sticks kept falling over...It's better for them to harden just a bit then add stick.