Sunday, January 8, 2012

White Chicken Chili

  • 4- 15 1/2 of Cannelli (white kidney) Beans
  • 1 1/2 Cup Frozen Corn
  • 4 oz Can Green Chilies
  • 3 lbs Chicken Breast (Cut in 1" Chunks)
  • 1 Medium Red Onion (Chopped)
  • 1 Clove Garlic (Chopped)
  • 1 T Salt
  • 1 t White Pepper
  • 2 T Black Pepper
  • 1 Box Carol Shelby's Chili Kit (Minus Mesa Flour and Cayenne Pepper) 
  • 2 T Oil

Chop Garlic and Onion and saute in oil until onion is translucent. Add chicken (cut into 1" chunks) cook until all the chicken has turned white. Add green chlies to the mix with all the seasoning, also add all the beans with the juice and corn, simmer on med-low for 3 hours. Stir occasionally.

You could also put this in the crock pot on low for 5 hours.

Monday, October 3, 2011

Apple Dumplings

Apple Dumplings

2 sticks butter
1 tsp. vanilla
1 1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew

Directions: Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples....or spread on top with a spoon. Pour the Mt. Dew all around and sprinkle with Cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream!

Banana Bread


  • 2 whole Ripe Bananas
  • 1 stick Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 cup All-purpose Flour
  • 1 whole Egg
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ½ teaspoons Salt
  • ½ teaspoons Ground Nutmeg

1. Mash the bananas
2. Soften the butter
3. Mix all ingredients in a large bowl until well mixed
4. Pour into a greased and floured bread pan
5. Bake for approximately 1 hour at 350 degrees.
*Note: if your bananas are very large, add 2 extra Tablespoons of flour.

Easy Beefy Cheesy Enchilada Casserole



  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • Kosher salt
  • 2 tablespoons tomato paste
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 (28-ounce) can crushed tomatoes
  • 3/4 cup beef broth


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh thyme leaves
  • 1 packet Spanish seasoning blend (recommended: Sazon)
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 cup beef broth
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 18 (5-inch) corn tortillas


Preheat the oven to 350 degrees F.

For the sauce: In a saucepot over medium heat, add the oil, onions, and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the garlic, cumin, and thyme. Stir to blend and cook until fragrant, and then add the crushed tomatoes and beef broth. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more.

For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Season with a pinch of salt and saute until the onions and peppers are tender, about 5 minutes. Add the garlic and cook until tender, about 4 minutes more. Add the beef, onion powder, cumin, thyme, Spanish seasoning, tomatoes, and broth, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes.

To assemble the casserole: Toss the shredded cheeses together to blend; set aside. Add 1 cup of the red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding 1/2 of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses, and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly, and finish with the remaining shredded cheese. Bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. Serve hot.

Saturday, October 1, 2011

Healthy Chicken Vegetable Casserole

 This was very good and simple and fast to make. My only complaint is it needs more seasoning. It is kind of bland. On that note I would make it again and jazz it up. I am making it again tomorrow to freeze. Then you just pull it heat and serve.


12 oz chicken breasts, boneless and skinless, poached, and cubed into 1/2 inch squares
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped
1/3 c monterey jack cheese
nonstick cooking spray

Nutritional Info

Fat: 8.8g
Carbohydrates: 35.8g
Protein: 27.7g

Place chicken breasts in a small saucepan with a lid. Cover chicken with cool water. Place saucepan over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.)

Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat.
Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.

Number of Servings: 6

Saturday, September 17, 2011

Roasted Root Vegetables

Prep Time: 15 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 8


1 whole Celery Root, Peeled And Diced
3 whole Parsnips, Peeled And Diced
6 whole Carrots (varied Colors If You Can Find Them), Peeled And Diced
Other Root Vegetables, Peeled And Diced
Olive Oil, For Drizzling
Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 375 degrees.

Throw diced vegetables on a large baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Use hands to toss, then arrange in a flat layer on the pan.

Roast for 30 to 40 minutes, or until vegetables are golden brown. Allow to cool to room temperature and eat as a snack, or serve them as a side dish with pork chops, roasted chicken, etc.

Celery Root:



Peach Whiskey BBQ Chicken


  • 12 whole Chicken Thighs, Bone-in, Skin-on
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 1-1/2 cup Whiskey
  • 12 ounces, fluid Barbecue Sauce
  • 1 jar Peach Preserves
  • 1/2 cup Water
  • 2 Tablespoons Worcestershire Sauce
  • 4 cloves Garlic, Peeled
  • 3 whole Green Onions, Sliced Thin 

Preparation Instructions

Preheat oven to 300 degrees.

Dice one yellow onion.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

 (I used 4 legs and 4 boneless skinless thighs.)

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes.

Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.

Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up.

Cover and put pot in oven.

( I transfered to a baking dish as I don't own a pan I can put in the oven.)

Cook for 1 1/2 hours, then remove from oven.

    We loved it. The whole house smelled of whiskey, that was the only down side. On a funny note when I went to the liqueur store she said you must be cooking again. You only come in when you're cooking. LOL!!
    Blog Makeovers by Tara