Friday, October 17, 2008

White Chili

Seriously, this is SO yummy! Matt and I both loved it. Really great flavor. I've never had a white chili before so maybe they're all like this. Either way, I think it's a must try.

2 whole chicken breasts, cooked and cut up
3 c water
3 c chicken broth
2 chopped onions
2 garlic cloves—minced
1 T oil
4 4-oz cans chopped green chilies
Pinch chili pepper
2 t ground cumin
1 ½ t oregano
¼ t cayenne pepper
½ t salt
2 cans Great Northern Beans
1 can cream of chicken soup
1 can evaporated milk
Bacon, cooked and crumbled
Pepper jack cheese for topping

Add chicken, water, stock and beans—bring to a boil. Saute onions and garlic, add green chilies, cumin, oregano, pepper, salt, chili powder, then add to chicken mixture. Add bacon. Simmer for 1 ½ - 2 hours (until thicker consistency). About ½ hour before serving, add soup and milk and continue simmering. Serve topped with pepper jack cheese.

Thursday, September 18, 2008

Yummy, easy sandwhich

I had lunch yesterday with a friend and this is what she made.

(In order)

Wheat bread
Mozzorella (or whatever cheese you have) melted onto the bread (toasted)

Diced up avocado
Chicken breast from the can (mixed up with miracle whip, like tuna)
Diced tomato
(stack these on top of the toasted bread)
Salt and pepper to taste.

YUMMY, easy and healthy.

Sunday, September 7, 2008

Ham and Cheese Slider

I found this recipe on another blog. Don't know if it's good or not, but thought it might be worth posting.

1 Pkg. (12) King’s Hawaiian Rolls
½ lb. Sliced Ham
¼ lb. Sliced Swiss Cheese

Make into sandwiches and arrange in baking dish.

1 Stick Melted Butter
2 T. Worcestershire Sauce
1 t. Poppy Seeds
¼ t. Garlic Salt

Pour sauce over sandwiches cover and refrigerate overnight. Bake at 350° until cheese melts (about 15-20 minutes.)

Tuesday, September 2, 2008

Black Bean and Corn Salsa

1- 15 oz. can black beans, rinsed and drained
1- 11 oz. can whole kernel corn, drained
1 tsp. mince fresh jalapeno pepper (no seeds)
1 avocado, chopped
2 medium tomatos, chopped
1/3 cup chopped fresh cilantro (I left this out)
1/4 cup diced red onion
1/4 cup fresh lime juice
1 tsp. salt

Italian dressing (dry packet-made into dressing
Tortilla chips

Combine all ingredients except avocado and chips. Add Italian dressing to ingredients. Cover and chill for at least 2 hours. Drain excess dressing off and add avocado just before serving. YUM!!

Thursday, May 29, 2008

Potato Rolls

I made this on Sunday while the Larsens and Mom and Dad were here. They were delicious (if I do say so myself. Try 'em out. Easy peasy.

2 eggs
1 T yeast
1/2 c shortening
1 c. mashed potatoes (I used my new food storage potato pearls)
1 c. scalded milk
1/2 c. sugar
flour - enough to make a stiff dough (I used about 2 3/4 c.)

Mix everything in your mixer/Bosch/KitchenAid. Cover with cloth and let rise once. Roll out on a floured board and cut in rounds. Brush with butter and fold over. Put in pans (sprayed with Pam) and let rise. Bake at 375 for about 20 minutes, until golden brown. Yum-O!

Monday, May 5, 2008

All Bran Muffins

I was making muffins this morning and talking to Rachel. She asked, "Do you have a good Bran Muffin recipe." Well, yes I do. They are really yummy too. So I decided to share it with you. Great little snack or breakfast before a long run.

Makes 2 Dozen

Mix and set aside:
1 cup boiling H2O
1/2 Tbs and 1 tsp. Baking soda

Whip light and fluffy:
1/2 cup shortening
1 cup sugar (or splenda)

2 cups All Bran (cereal) and 1 cup Bran Flakes (cereal)
or 3 cups Grandmas Granola (mix and match if you like) in
1/2 quart of Buttermilk (or 2 cups milk with 4 tsp. vinegar)

Slowly add 2 eggs to the shortening/sugar. Mix well

2 cups Wheat flour
1 cup White flour
1/2 tsp. salt
1/4 cup sugar (splenda) with 1 Tbs. cinnamon
1 Tbs. Vanilla
1 tsp. Orange extract (really adds flavor)

Add in Soaked cereal
Slowly add
the Soda/H2O

Mix well

Bake at 350 for 18 minutes in muffin tins

Thursday, April 17, 2008

Chicken Tostada Salad

I found this the other day while meal planning and made it last night. Very yummy...lots of flavors going on!

5 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon chili powder
6 large flour tortillas
1/3 cup red wine vinegar
3/4 cup salsa
1/4 teaspoon salt
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 cup coarsely chopped red onion
1 tomato, chopped
2 cups shredded lettuce
8 ounces hot pepper cheese (Monterrey Jack was yummy), shredded (about 2 cups)

In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grill over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.

In medium bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin and salt; reserve 3/4 cup for dressing.

Place chicken on grill over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.

Makes 6 servings.

**Note: I found the tostadas really hard to cut through and enjoy with the salad. I may not have allowed them to "crisp" enough. Also, you could try cutting them into strips instead.

Tuesday, April 15, 2008

Meat Cupcakes

Sounds gross huh? They actually are pretty good. Matt doesn't like meatloaf so he didn't try them, but Hailey and I enjoyed them. And they make great leftovers for a quick lunch for Hailey. The girl that posted it here, said her kids love them. Try it might be surprised.

This recipe is originally from Kraft Foods. Here's the link to their recipe. It's a mix & match, so you can do various flavors. The barbecue one is our favorite.

1 lb. extra lean ground beef
1 pkg. (6 oz.) stuffing mix
1 cup water
1 tsp. garlic powder
3/4 c. barbecue sauce
3/4 c. shredded cheddar cheese

Preheat oven to 375*. Mix meat, stuffing mix, water and garlic powder until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray. Make an indentation in center of each with back of spoon. Spoon barbecue sauce evenly into indentations. Bake 30 minutes or until meatloaves are cooked through. Top evenly with cheese; continue baking 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Monday, April 14, 2008

Chicken Fa"Hotties"

I made these tonight and they were really good, not too different in taste than regular chicken fajitas, but way easier and the meat is shredded and I like that. Next time I will do the same thing but with beef. The best part is, you make it in the crockpot, so that right there is a winner in my book.
  • 4-6 chicken breast boneless, skinless, frozen
  • 3 peppers - sliced
  • 1 med-large onion sliced
  • 1 package Lawry's fajita seasoning
  • 1-2 packages flour tortillas
  • sour cream
  • shredded cheddar cheese (or cheese of your choice)
  • other favorite toppings
  • crock pot

  1. place frozen chicken and onion in crock pot
  2. pour fajita seasoning packet over chicken (you might need two packets depending on the size and amount of your chicken)
  3. add water as directed on packet
  4. cook on Low for 6 hours
  5. stir before adding the peppers to help the chicken shred
  6. the last 1/2 hour add your sliced peppers
  7. give it one more stir to mix it all together
  8. place chicken on tortilla's
  9. add your favorite toppings
  10. eat and enjoy!

Turkey Marinade

Aunt Ellen made this recipe years ago when I went to visit and I have been looking for it for a while and suddenly it popped up on one of the recipe blogs I frequent, so I made it yesterday. It is so good and makes for some very tender turkey. Just make sure you marinate it for 24 hours or you will miss out.

I would only do half this recipe though. I used a turkey breast and cut it into slices then grilled it the next day. You could also do chicken breasts. Anyway yummy summer grillin'.
1 quart 7-up or gingeralle (I have used diet and didn't notice)
1 pint oil
1 pint soy sauce
1 Tbsp horseradish
1 tsp garlic powder
Marinate for 24 hours in a Ziploc. Yummy.

Monday, March 31, 2008

Dr. Pepper Pork Roast

I made this last night and it was SO good. I wouldn't cook it in the oven as long next time around because parts of the roast dried out. Just keep a close eye on it and decide. I also think it would work in a crock pot.

3 or 4 pound Boston butt or boneless Beef pot roast
1/2 Two liter Dr. Pepper (not Diet)
2 to 3 T Liquid smoke
2 T minced garlice
1 large onion coarsely chopped
1 bottle of your favorite BBQ sauce

  1. Use a large pot or dutch oven with lid.
  2. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot)
  3. Add the liquid smoke, garlic and chopped onion.
  4. Cover loosely ( I use aluminum foil)
  5. Bring to a boil on the stove top and simmer until tender. 60 to 90 min.
  6. Place in shallow baking pan and brush the Sauce over the meat.
  7. Bake in a pre heated 350 degree oven. 45 to 90 min. (depends on the toughness of the meat)

Monday, March 3, 2008

Ranch Chicken Wings

These are SO easy and really good. If you don't want 24 wings, you can cut that down, but keep the sauce measurements the same.

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)

Tuesday, February 26, 2008

Not Really a Recipe!

Baby Potatoes

I have just discovered baby potatoes from Costco. They are long and small and absolutely delicious. I boil them with salt and add butter and they are so good. My kids love them. Just thought I'd contribute!

Monday, February 25, 2008


Last night my MIL taught me how to make gnocchi. There isn't much of a "recipe" but I'll do my best.

5 medium potatoes - she used Ukon Gold
1 egg
About 1 1/2 cups of flour - you want to eye it and just add flour as needed
Salt and water to boil

Boil (the same way you would for mashed) the potatoes well in advance - they must be cold before you start the process. Grate the potatoes after they have cooled. Dump the flour on the counter and make a well. Put the potatoes in the well. Then break one egg in the middle. Combine just to incorporate - don't over mix. Add flour as need - dough shouldn't be dry, but you also don't want it sticking to your hands. DON'T ADD SALT! If you add salt to the dough, it will fall apart in the water. This was a point she stressed more than once.

Once everything is incorporated, divide the dough into small balls and then roll out into "snakes". (Experiment with the flour here - we found that too much flour made the dough difficult to roll.) You can make your snakes as small as you want - the thinner the snakes, the smaller the gnocchi - I like them small. Cut the snakes into pieces the size you want - I would say about 1/4 - 1/2 long. You can then roll the gnocchi pieces on a fork or a gnocchi board, if you have one, just to make the class gnocchi "imprints".

Boil your water and add a lot of salt. MIL probably put in a good 1/4 cup...seriously. Pop your gnocchi into the boiling water. When they rise to the top, they are done. Remove them from the water, put them into the serving dish and immediately top and coat with butter so they don't stick. MIL served them with ragu last night, but you can also just do butter and cheese, or an alfredo's up to you. Enjoy! They are yummy!!!

Sunday, February 24, 2008

Tuxedo Brownies

Ok, I thought I would contribute. My friend posted this on her blog and they look delicious. I'll admit, I haven't made them yet, but I will. Enjoy!

1 (21 oz.) package fudge brownie mix (plus ingredients to make cake like brownies)
6oz. white chocolate chips
2 T. milk
1 (8oz.) package cream cheese, softened
1/4 c. powdered sugar
1 (8oz.) container cool whip
sliced strawberries

Preheat oven to 325. Prepare brownie mix according to directions. Follow high altitude directions if applicable. Spray mini muffin pan with non-stick spray; fill each cup 2/3 full. Bake approximately 15 minutes (or until the edges are set). Remove and immediately press tops of brownies (I use
Pampered Chef's mini tart shaper, but any other tool that can make indentations will do). The recipe says to allow cups to cool in pan for 15 minutes, then gently remove, but I have better luck removing them almost immediately - you decide what works best for you.

Melt white chocolate with milk on stove; cool slightly. Transfer mixture to bowl; add powdered sugar and cream cheese; mix with electric hand mixer until sooth; fold in cool whip. Fill cups with white chocolate mixture - you can use a cake decorater kit or just spoon in dollups, which is much easier! Slice strawberries and place one slice in each brownie cup.

As a finishing touch, sprinkle powdered sugar or cocoa over the cups. Makes about 55.

Saturday, February 23, 2008

I don't know who this EJ is, but found this recipe.

EJ's Simple Italian Meatball Soup
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Emeril's Family Favorites

3/4 pound ground beef
1/4 pound ground pork
2 eggs, lightly beaten
1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
1/4 cup Italian bread crumbs
1 tablespoon finely chopped garlic
1 teaspoon Italian Essence
1 teaspoon salt
2 pinches crushed red pepper
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons tomato paste
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth
1/2 cup ditalini or other small pasta shape for soups
2 tablespoons chopped fresh basil leaves
In a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian Essence, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.

Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.

In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining 1/4 teaspoon of Italian Essence, remaining 1/2 teaspoon of salt, remaining pinch of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

Friday, February 1, 2008

Julie's Rolls

This is my sister-in-law Julie's recipe and they are the best rolls I have ever made. They are soft and yummy and they stay that way for a couple of days.
2 cups flour
2 Tbs. yeast
Mix together
In a microwave safe bowl, melt 1 cube butter, add 1 cup milk and heat until quite warm, add 1 tsp. salt and 1/2 cup sugar. Pour into flour mixture and mix well. Add 3 eggs, mix well and then add 2-3 cups more flour.
Let them rise for about 2 hours, divide into 2 parts roll each section into a large circle and cute into 12 pieces like a pizza, roll up crescent style. Let raise about another hour Bake 350 for 11 minutes.

Makes 24 rolls

Mud Dessert

30 Oreos
1/3 cup melted butter
1/2 gallon Mint Choco Chip Ice Cream
Hot Fudge Sauce (recipe to follow)
Whipped Topping

Crush Oreos in Food Processor add melted butter and press into 9x13 inch pan
Top with slightly softened ice cream
Allow to freeze then add fudge topping and final layer of cool whip, freeze until ready to serve. Sprinkle with crushed Oreos

Fudge Sauce:
3 Tbs cocoa
1 cup sugar
1 cup evaporated milk
Boil on low for 7-10 minutes until thick, allow to cool before layering on dessert

Mom's Chocolate Birthday Cake

2- 8 inch round Chocolate cakes
Stabilized whipping cream
1 pkg. Knox gelatin dissolved in 1/4 cup hot water, allow to coll to room temp
2 cups whipping cream
1 tsp. vanilla or scrape out 1 vanilla bean
1/4 + of sugar
Beat cream until soft peaks, then add sugar and vanilla, continue beating and pour in gelatin, mix until stiff peaks

12 ounces semisweet chocolate chips
1/2 cup heavy cream
Melt together in a heavy saucepan on low

To assemble, cut cake into four layers, fill with cream, then top entire cake with ganache and let ir drip down the sides. Refrigerate. You can decorate the sides wit mini chips

Grandma Morgan's Granola

8 cups Oats
6 cups rolled wheat
2 cups Wheat Germ
2 cups coconut
1 1/2 cups brown sugar
2 tsp. salt
1 cup water
1 cup canola oil
3 tsp. vanilla

Mix all together. Spread onto 2 cookie sheets and bake at 225 degrees for 2 hours stirring occasionally.

I always add slivered almonds and craisins.

Tuesday, January 29, 2008

Oh, my, YUMMY!

Ok, so remember the post I did on a "Yummyu Twist on Lemon Poppyseed Cake"? Well, it was sounding good, but this time I didn't have any white chocolate pudding. But I did have Banana Cream pudding. Oh, my, YUMMY! To die for. This recipe is fun for me, I like to change things up a bit. Enjoy!

Wednesday, January 9, 2008

Gougeres: A fun hors d'ouevres

1/2 recipe Pate a Choux, recipe follows
1/2 cup grated Gruyere
Freshly cracked black pepper
1 egg, beaten

Preheat the oven to 400 degrees F.

In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.

Pate a Choux:
1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons flour, sifted
4 eggs, beaten

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

Alicia's Variation
Instead of Gruyere I used Swiss cheese
Chop up 1/3 of a cup of pepperoni and 1/3 cup of Parmesan with about 1/2 tsp Italian seasoning, and add that to the pate choux

Tuesday, January 8, 2008

Parmesan Crusted Pork Chops

I just made this for dinner tonight and wow, it was so good I had to blog it. Give it a try and if you think about leaving out the lemon wedge, don't, it makes the dish. (I actually used a lime wedge since I didn't have a lemon, but the citrus flavor added the last touch, so don't omit it!) It was so easy and took about 20 minutes prep and cook time. It is from Giada de Laurentis. Sorry I don't have a picture.

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Sunday, January 6, 2008

Top 10 Power Foods

I found this on the Food Network and thought it would be a good thing to share, since it is the new year and holiday treats are over. Check out the link.