white chicken chili

 

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• ▢1 yellow onion diced
• ▢2 cloves garlic minced
• ▢24 oz. chicken broth (low sodium)
• ▢2 15oz cans great Northern beans drained and rinsed
• ▢2 4oz cans diced green chiles (I do one hot, one mild)
• ▢1 15oz can whole kernel corn drained
• ▢1 tsp salt
• ▢1/2 tsp black pepper
• ▢1 tsp cumin
• ▢3/4 tsp oregano
• ▢1/2 tsp chili powder
• ▢1/4 tsp cayenne pepper
• ▢small handful fresh cilantro chopped
• ▢4 oz reduced fat cream cheese softened
• ▢1/4 cup half and half

TOPPINGS:

• ▢sliced jalapenos
• ▢sliced avocados
• ▢dollop of sour cream
• ▢minced fresh cilantro
• ▢tortilla strips
• ▢shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Remove chicken to large mixing bowl, shred, then return to slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Mile high Yorkshire pudding

 Ingredients

2 cups all-purpose flour

4 large eggs

2 cups milk

¼ cup vegetable oil

Directions

Preheat the oven to 450 degrees F (230 degrees C).

Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until frothy and well blended. Set aside.

Place 1 teaspoon oil into each cup of a 12-cup muffin tin.

Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and quickly ladle about 1/4 cup batter into each cup.

Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown. Serve immediately.

Grandma's peanut butter fingers

PEANUT BUTTER FINGERS

(Bake-Off Winner -- Sharon Nulsen)

(Gwen Johnson's Recipe - from a little Pillsbury cookbook)

Bake at 350 degrees for 20 to 25 minutes.

Makes about 4 dozen small bars.

1/2 cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 egg

1/3 cup peanut butter

1/2 teaspoon soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup Pillsbury's Best all purpose flour

1 cup quick-cooking rolled oats

1 6-oz pkg (1 cup) Nestle's Semi-Sweet Chocolate Morsels

1/2 cup sifted confectioners' sugar

1/4 cup peanut butter

2 to 4 tablespoons milk

Cream butter.  Gradually add sugars; cream well.  Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla.  Add flour and rolled oats; mix well.  Spread in buttered 13x9-inch pan.

Bake at 350 degrees for 20 to 25 minutes until lightly browned.  Sprinkle immediately with morsels.  Let stand 5 minutes

Combine confectioners' sugar, 1/4 cub peanut butter and milk;  mix well.  Spread melted morsels.  Drizzle with peanut butter mixture.

Lobster Bisque

Recipe By:Wilma Scott

"Simple and quick seafood soup!"

Ingredients

• 1 cup chicken broth
• 2 medium slices onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk

• 1/2 teaspoon salt
• 1 pound cooked and cubed lobster meat
• 1/2 teaspoon Worcestershire sauce
• 1 pinch ground cayenne pepper

Directions

1. In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

http://allrecipes.com/recipe/12845/lobster-bisque/print/?recipeType=Recipe&servings=4

Meal Ideas

navajo tacos
chicken alfredo
philly cheesesteaks
french dip sub
chicken souvlaki
nachos
pork carnita tacos
mexican pizza
zuppa toscana
mac and cheese

beef brocolli
empanadas

chimichangas
tamales
sausage and rice

sloppy joes

tacos

taco salad

foil dinners

hamburgers

kabobs

meatloaf

pot roast

shepherds pie 

spaghetti

stew

stir fry

teriyaki

tater tot casserole
chicken fried steak
beef stroganoff

chicken casserole

chicken tenderloins (cracker barrel)

enchiladas

fajitas

hawaiian haystacks

pot pie

chicken salad sandwiches

baked ranch chicken

italian crockpot chicken

chicken cacciatore 

chicken wrapped in bacon
bbq chip chicken

chicken parmigiana
hawaiian bbq chicken
cashew chicken lettuce wrap
taquitos

pigs in a blanket

pork chops

pulled pork sandwiches

ribs

ham

white beans and ham
biscuits and gravy

chili
omelets

hotdogs

pizza

broccoli soup

chicken noodle soup

potato soup

taco soup
tomato bisque

creamy chicken and wild rice soup

Side Dishes

baked potatoes

cream cheese potatoes

garlic bread

grilled vegetables

mashed potatoes

pasta

rice

roasted potatoes

salad

scalloped potatoes

stuffing

tater tots

vegetables

yorkshire pudding

creamed corn

porridge

scones

crepes


Desserts

brownies

cake

chocolate chip cookies

cinnamon rolls

cobbler

crepes

cupcakes

fruit pizza

oatmeal cookies

lemon bars

peanut butter cookies

muddy buddies

butter tarts

pumpkin cookies

breaded bone-in pork chops

bone in pork chop

1:1 ratio of flour to plain breadcrumbs (probably 1/2 cup of each is good)

salt and pepper

Mix dry ingredients together in shallow dish.
Dredge pork chop in flour mixture on both sides.
Heat small amount of oil in pan (just enough to coat bottom of pan).
Fry pork chops on both sides until done.
If you set it on a plate and there are a lot of juices collecting on the plate, throw it back on the pan for a few minutes.

serve with country gravy.

Chicken Souvlaki

3 lbs Chicken, lamb, pork, turkey or beef

3/4 cup olive oil

1/2 cup lemon juice

2 TBL oregano

2 TBL salt

1 tsp garlic powder

2 tsp pepper

 

1 green pepper cut up

1 onion cut up

mushrooms whole

 

Cut everything up to bite size pieces

 

Add everything to a huge gallon size freezer bag or bowl or whatever you can get to let everything marinate together at least 10 hrs. 

 

Put it on sticks and grill on low and whala.....shishkabobs  :-)