Chris and I love Yats' White Chicken Chili, but finding the right recipe seemed impossible. This one is as close as I could come, and got rave reviews from Chris' extended family.
3 large boneless, skinless chicken breasts
4 cloves garlic, minced
About 20 oz. chicken broth
1 can diced tomatoes
1 can diced tomatoes with chilies
1 can chilies
48 ox. Northern beans, drained
2 - 3 Tbsp. cumin (or more!)
1 - 2 tsp. Cajun spices
1 tsp. salt
1 Tbsp. brown sugar
1 c. frozen roasted corn
Throw all the ingredients in the crock pot on low for about 10 hours. Top with jack cheese, sour cream, cilantro, salsa and fresh hot peppers.
Hint: I think next time I may try to use shredded chicken to make it more like Yats.
Yield: 6 large servings
Monday, September 28, 2009
Sunday, September 6, 2009
Tennessee Peaches & Cream Pie
This is one of my favorite summer pies, passed down from my Great Aunt Bobbi. It is wonderfully refreshing on a warm, sunny day and a great way to use fresh peaches.
1 pkg. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
3 1/2 c. whipped cream, divided
1 pie shell, cooked and cooled (I use a homemade tart pie shell)
2-4 medium peaches, diced
1 small pkg. instant vanilla pudding
1 c. cold milk
1/4 tsp. almond extract
Beat the cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 2 cups whipped cream. Spread on crust. Top with diced peaches, pressing down into cream mixture. Chill while making the top layer.
Prepare pudding using 1 cup cold milk. Add extract and let stand for 5 minutes. Fold in remaining whipped cream and spoon over cream cheese mixture. Decorate with fresh peaches on top. Freeze for 1 hour or refrigerate for 3 hours.
Yield: 1 9" pie
1 pkg. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
3 1/2 c. whipped cream, divided
1 pie shell, cooked and cooled (I use a homemade tart pie shell)
2-4 medium peaches, diced
1 small pkg. instant vanilla pudding
1 c. cold milk
1/4 tsp. almond extract
Beat the cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 2 cups whipped cream. Spread on crust. Top with diced peaches, pressing down into cream mixture. Chill while making the top layer.
Prepare pudding using 1 cup cold milk. Add extract and let stand for 5 minutes. Fold in remaining whipped cream and spoon over cream cheese mixture. Decorate with fresh peaches on top. Freeze for 1 hour or refrigerate for 3 hours.
Yield: 1 9" pie
Monday, August 3, 2009
Banana, Banana, Banana Cake
I am always on the lookout for new recipes for ripe bananas. The girls love bananas, but I can't seem to find the right amount to buy. We either don't have enough, or we have lots of very ripe bananas. I tried this recipe today and took it to a play date. Everyone seemed to enjoy it, so hear it is.
1/2 c. butter
1 c. brown sugar (I used organic!)
1/2 c. milk
1 tsp vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-2 very ripe bananas, mashed
1 tsp. lemon juice
2 Tbsp. butter, melted
1 tsp. vanilla
2 c. confectioners' sugar (about)
1/2 ripe banana
1/2 tsp salt
1/4 tsp. lemon juice
Preheat oven to 350 degrees and grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar. Stir in the milk and vanilla. Combine the flours, baking soda and salt; stir into the sugar mixture. Mix in banana(s) and lemon juice. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven. Let cake cool in the pan on a wire rack.
To make the frosting: In a medium bowl, mix together the melted butter, vanilla, confectioners' sugar, 1/2 banana, salt and lemon juice. Mix until smooth. Spread over cooled bars.
1/2 c. butter
1 c. brown sugar (I used organic!)
1/2 c. milk
1 tsp vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-2 very ripe bananas, mashed
1 tsp. lemon juice
2 Tbsp. butter, melted
1 tsp. vanilla
2 c. confectioners' sugar (about)
1/2 ripe banana
1/2 tsp salt
1/4 tsp. lemon juice
Preheat oven to 350 degrees and grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar. Stir in the milk and vanilla. Combine the flours, baking soda and salt; stir into the sugar mixture. Mix in banana(s) and lemon juice. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven. Let cake cool in the pan on a wire rack.
To make the frosting: In a medium bowl, mix together the melted butter, vanilla, confectioners' sugar, 1/2 banana, salt and lemon juice. Mix until smooth. Spread over cooled bars.
Monday, July 27, 2009
Cheese Stuffed Meatballs and Spaghetti
This is one of our family's favorite meals. The girls usually fight over the last meatball. They love getting to the middle and finding yummy, oozing cheese. I double this recipe and we enjoy leftover the next night.
1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti
Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!
Makes: 4 servings
1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti
Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!
Makes: 4 servings
Monday, July 20, 2009
Chicken Gazpacho
This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.
1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper
In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.
Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).
Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.
Serves: 4
1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper
In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.
Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).
Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.
Serves: 4
Wednesday, July 15, 2009
Lime Tropical Chicken
I was looking for a way to use a few extra limes and some fresh garden tomatoes and cilantro. Another recipe blog I followed gave me this idea. This was a yummy way to enjoy some chicken.
Pineapple Salsa:
1/2 c. pineapple tidbits
1/4 c. chopped tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper flakes
1 small bunch of fresh cilantro leaves
4 Tbsp fresh lime juice
1 Tbsp EVOO
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1 cup uncooked couscous
In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.
In a large saucepan, add oil, lime juice ad lime zest. Sprinkler salt and pepper on chicken then place in the saucepan. Cook on medium-low until cooked through. Cook couscous according to package directions while chicken is simmering.
Serve chicken on top of couscous, topped with fresh salsa.
Serves: 4
Pineapple Salsa:
1/2 c. pineapple tidbits
1/4 c. chopped tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper flakes
1 small bunch of fresh cilantro leaves
4 Tbsp fresh lime juice
1 Tbsp EVOO
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1 cup uncooked couscous
In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.
In a large saucepan, add oil, lime juice ad lime zest. Sprinkler salt and pepper on chicken then place in the saucepan. Cook on medium-low until cooked through. Cook couscous according to package directions while chicken is simmering.
Serve chicken on top of couscous, topped with fresh salsa.
Serves: 4
Monday, June 1, 2009
Homemade Strawberry Pie
After picking over 12 lbs. of strawberries last week at a local farm, I couldn't help but crave this recipe of my youth. The strawberry pie is amazing. Don't forget to add a big spoonful of whipped cream on the top.
1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
pinch of salt
1 c. water
1 small pkg. strawberry Jell-o
2 tsp. butter
Red food coloring
1 c. plus 1 Tbsp. flour
1/2 c. butter, melted
2 Tbsp. powdered sugar
Preheat the over to 450 degrees. To make crust, mix melted butter and powdered sugar together until dissolved, cool. Add flour. Shape into a 9-inch pie plate. Bake for 10 minutes or until golden brown. After crust has cooled, fill with diced strawberries.
In a saucepan combine sugar, cornstarch, salt and water. Bring just to a boil. Remove from heat and stir in Jell-o packet, butter and food coloring to get a bright red color. Mix together then pour over the top of the strawberries. Refrigerate until set, about 1 hour. Enjoy!
1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
pinch of salt
1 c. water
1 small pkg. strawberry Jell-o
2 tsp. butter
Red food coloring
1 c. plus 1 Tbsp. flour
1/2 c. butter, melted
2 Tbsp. powdered sugar
Preheat the over to 450 degrees. To make crust, mix melted butter and powdered sugar together until dissolved, cool. Add flour. Shape into a 9-inch pie plate. Bake for 10 minutes or until golden brown. After crust has cooled, fill with diced strawberries.
In a saucepan combine sugar, cornstarch, salt and water. Bring just to a boil. Remove from heat and stir in Jell-o packet, butter and food coloring to get a bright red color. Mix together then pour over the top of the strawberries. Refrigerate until set, about 1 hour. Enjoy!
Subscribe to:
Posts (Atom)
Posts
