Aunt Glenda's Amazing White Bean Chicken Chili

This recipe is SO good!  And so easy!  I used fat free, low sodium broth, fat free sour cream, and low fat cheese, and it still turned out great!  I also just baked a few plain pieces of chicken with the dinner I made the night before so I had cooked chicken ready to go.  It made the prep time next to nothing.  Try serving it with cornbread and jam- delicious!  And so good leftover too.

AUNT GLENDA'S AMAZING WHITE BEAN CHICKEN CHILI

1 lb boneless skinless chicken breast (cooked and shredded)

1 tbs olive or vegetable oil

6-8 small garlic cloves (minced)

1 small onion, diced (I don't like onion so I omitted it and it was still very flavorful)

(one) 7 oz can diced green chilies

(two) 15 oz cans white beans, undrained

4 cups chicken broth

1 tsp chicken bouillion granules

2 tsp ground cumin

2 tsp dried oregano

1/2 to 1 tsp cayenne (I only did a 1/2 and it gave it a medium spice level)

1 cup sour cream plus additional for topping

3 cups shredded monterey jack cheese

fresh cilantro

1- cook chicken and tear into pieces

2- heat oil in large pot over medium, add onion and garlic and sautee until flavor is released

3- add broth, beans, chilies and spices, and simmer 35 to 40 minutes

4- add sour cream and cheese and cook til cheese is melted (this sounded weird to me to add the cheese instead of just serve it with cheese, but it's what really thickens it up)

Serve in bowls with extra sour cream and cilantro

Butter Sage Sauce (For Pasta)

Pumpkin ravioli was on sale this week (from FreshDirect) and I found this recipe to top it with.  It was seriously to die for!  It was VERY rich with the pumpkin ravioli (which had Amaretti biscuits ground up inside it btw!), so in the future I will make several sides to go with it or do it as an appetizer.  But, Oh. My. Gosh.  Enjoy!

Butter and Sage Sauce                                                                         Recipe Courtesy Mario Batali on Food Network

Ingredients

• Pasta, of choice
• 4 tablespoons butter
• 8 sage leaves
• 1/2 lemon, juiced
• 1/4 cup grated Parmigiano-Reggiano

Directions

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

Chinese dish

Ingredient:

-1 chopped onion
-2 sticks of chopped celery
-4-5 chopped carrots
-chopped cashew nuts or walnuts (optional)
-1 lb of chicken breast
-2 sliced raw potatoes
-any other vegetables you'd like to add
-2 eggs
-1 Tbsp olive oil
-2 Tbsp of rice vinegar
-soy sauce

Directions: saute onions and celery in olive oil and add cut up chicken breast. Sprinkle chicken seasoning in pan and fry chicken until it's brown. Add 1/4 cup of water, sliced potatoes, carrots, and any other vegetable. Cover the pan and cook for about 15 minutes on medium-low. Add 2 eggs and cook until done. Add rice vinegar, cooked noodles, chopped nuts, and soy sauce.

If you can't tell this is one of my made up meals that happened to turn out great!

(This meal is a great way to use up left over spaghetti noodles. Whenever we have spaghetti I either cook way too many spaghetti noodles or not enough.)

Chicken enchiladas

I haven't been a faithful poster on this blog (or on any blog for that matter), but I'm stepping out today for my first blog post on this site.

I get so many of my recipes at allrecipes.com, and as long as I stick to the 4-5 star rated recipes (that have more than 3 people rating them) I've been pleased with the results. If you are not familiar with this site, you should be. You can even (all free) create your own recipe box on the site with your favorites so you don't have to search each time for that great cookie recipe you make last summer.

Anyway, one of the very best recipes I've found is Angela's Awesome Enchiladas found here: Angela's Awesome Enchiladas

I used green enchilada sauce instead of red enchilada sauce that the recipe calls for and I can't imagine anything yummier! It's the spices in the chicken that make it so delicious, too! Enjoy!!!

Short cut pumpkin chocolate chip cookies

I found this recipe in a cookbook I got from my mother-in-law's ward. All of the women put in their best recipes, etc. You can whip these up in 5 minutes and they taste just the same as the longer version!


1 pkg. spice cake mix ( I didn't have a spice cake mix, so I used a carrot cake mix. My kids didn't know they were eating carrots in their cookies)

2 eggs

1/3 cup oil

1 (15 oz.) can pumpkin

chocolate chips

Mix all ingredients together and bake @ 350 for 15 to 18 minutes. These cookies need to look done to be done. Enjoy!

Cinnamon Berry Granola

This granola is so easy to make, very healthy and super delicious! My neighbor Carrie gave me the recipe and I have added my own ideas as I have experimented with it. Carrie is a health nut with 7 kids so she wanted something the kids would eat, but not know they were getting a good dose of fiber and protien at the same time. The only thing she could not replace with something better was the sweetened condensed milk. It has sugar,but not too much. The canned milk is really the key that makes this granola different than the other recipes that use oil and other sweeteners. Tip: Buy the ingredients in bulk so that you always have everything on hand to whip up a batch. I try to make it every Sunday and bag it up in small portions for my family to grab and go through out the week.


1 cup grape nuts
3 cups oats (health food stores have 7 grain oat blends in the bulk bins-best for nutrition)
1 cup small grain cereal (health food stores sell these, you usually add hot water to eat these by themselves, it is like cream of wheat or malt o meal. You can do a flax cereal or whatever, just choose a smaller grain texture)
1 cup nuts ( I use slivered almonds or you could use cashews, etc.)
1 cup dried berries ( I use a 3 blend of cranberry, tart cherry and blueberry. I find it at Sam"s Club or Costco and it is delicious)
1 cup shredded coconut (sweetened or not, your choice)

Add later:
1 can sweetened condensed milk
1 tsp almond extract
Dark chocolate chips (optional, but to die for in this!)

Mix all of these ingredients in large bowl. Sprinkle generously with cinnamon. I use ground saigon cinnamon. It is very flavorful, more like a cinnamon bear. Stir and sprinkle generously again. You really can't over do the cinnamon.

In a separate large bowl, pour in a can of sweetened condensed milk. Add 1 tsp. of almond extract. Stir. Microwave 2 minutes straight in the microwave. The bowl is large so that the milk will not boil over in your microwave. Take out and stir. Pour over the dry ingredients. Stir well to coat all of it.

Spread out evenly on a large cookie sheet. Bake at 350 for 10 minutes. Wait until cooled slightly but just a bit warm to remove from pan. The longer it cools, the more it hardens to the pan. Use a spatula. I usually put the granola right into ziplock bags while slightly warm and leave the bags open a few minutes until it cools completely. Once cooled, I put a small handful of dark chocolate chips into each bag, seal them and shake to mix. Granola is fabulous and soft right out of the oven and the next day as well. By day 3 and beyond it stays good in the bagies but becomes more like the crunchy granola to add milk to or put on yogurt etc. Enjoy

Manicotti Alla Romana

Michael took care of me all weekend since I had the flu, so I made him this as a thank you. It was a lot of work, but very good in the end. I made the red sauce from scratch.

Manicotti Alla Romana

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 6 cloves garlic, finely chopped
• 1 pound ground beef
• salt to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (12 ounce) package manicotti shells
• 2 cups ricotta cheese
• 2 eggs, beaten
• 3 cups spaghetti sauce, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons chicken bouillon granules
• 2 cups half-and-half
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 cup grated Parmesan cheese

Directions

1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Coca-Cola Crock Pot BBQ Beef Sandwiches

1 c. Coca Cola
1/4 c. Worcestershire sauce
2 cloves garlic, minced
1/4 tsp. chili powder
a dash or two of cayenne pepper

1 1/2 lbs boneless beef roast or stew meat (cut into small cubes)
Your favorite BBQ sauce

 

Hamburger buns

butter

Garlic salt

Cheddar cheese

Instructions

Combine first 5 ingredients.  Add beef to crock pot (use a liner for easier clean up) and cover with coke mixture.  Add more coke to top if beef isn't covered well enough. Cover and cook 5 to 7 hours on low heat setting. Transfer meat to cutting board or bowl and shred.  Mix in BBQ sauce to desired taste.  Cover and keep warm.  Butter hamburger buns, cover one side of bun with cheese, and sprinkle garlic salt over the other side.  Broil or toast in oven until cheese is bubbly and edges begin to crisp.  Top with meat and enjoy!

*The meat is delicious without the BBQ sauce too- you can use it as it is for steak tacos or enchiladas, or make a stew by adding carrots and potatoes the first night, and then add the BBQ sauce to the leftover meat the next day.

Yam Fries

YAM FRIES

2 lg. unpeeled sweet potatoes (about 2 lbs.) 1 tbsp. olive oil 1 tsp. ground cumin 1 tsp. ground coriander 1/4 tsp. pepper Vegetable cooking spray Scrub potatoes; cut each into thin (4 x 1/4 x 1/4 inch) strips. Combine oil and next 3 ingredients in a large bowl, stir well. Add potatoes and toss well. Arrange in single layer on baking sheet coated with cooking spray. Bake at 425 degrees for 25 minutes, turning every 15 minutes. Yield 4 servings. From cooks.com ** I didn't add the coriander and I doubled the spices because I like them spicy. I think they're good with ketchup, but a friend recommended cajun mayo with them ( mayo with cajun sauce or spices). I think they're a healthy alternative to french fries and they are oh so tasty!

French Onion Soup

Worth. Every. Minute.

Roasted Beef Broth
Si Foster

Best if you make this the day (or two before serving)

5 lb. meaty beef or veal bones, such as shanks, knuckles, and ribs
2 medium carrots, cut into big chunks
2 medium yellow onions, quartered
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
1 Tbs. black peppercorns
1 Tbs. tomato paste

Position a rack in the center of the oven and heat the oven to 450°F.

Put the bones, chopped carrot and onion on a large rimmed baking sheet and roast until brown, about 45 minutes to 1 hour.

With a slotted spoon or tongs, transfer the roasted bones and vegetables to a stockpot, leaving any rendered fat in the pan. Add the bouquet garni, peppercorns, tomato paste, and 5 to 7 quarts cold water (enough to cover the bones and vegetables by a couple of inches) to the pot. Bring to a boil slowly over medium heat, reduce the heat to medium low or low, and simmer, uncovered, skimming the surface occasionally with a slotted spoon until the broth is flavorful and reduced enough to just barely cover the bones and vegetables, 4 to 5 hours.
Strain the broth into a large bowl, cover, and chill. Skim off all fat before using.

make ahead tips:
The broth can be refrigerated for up to 3 days or frozen for up to 2 months.



French Onion Soup
Si Foster

2 oz. (1/4 cup) unsalted butter, more for the baking sheet
5-6 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
Kosher salt and freshly ground black pepper
1 tsp. granulated sugar
1 small baguette (1/2 lb.), cut into 1/2-inch slices
2 quarts Roasted Beef Broth (recipe above) or canned beef broth :(
1 bay leaf
2-3 cups grated Gruyere

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 2 tsp. salt and about 1 teaspoon fresh ground pepper. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, another 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 375°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 20 minutes total. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper. Keep broth hot.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broiler proof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Tips:

-I added about 3-4 teaspoons of salt, total, including the salt that went in with the onions.

-This is not a difficult recipe, just time consuming. If you break it into steps, it is simple:

1. Brown the bones and veggies.
2. Cook the broth.
3. Refrigerate the broth and skim the fat.
4. Caramelize the onions.
5. Make the croutes.
6. Put the soup together, broil and serve.

Stuffed Zucchini

I made this for dinner the other night and it was a big hit. I brought the leftovers to work and everyone wanted the recipe, so I thought I'd pass it along. It's pretty simple to make, nutritious, and affordable.

Ingredients:
1 lb. Ground turkey
3 large-ish zucchini
1-2 large leeks (or 1/2 large white onion)
1/3-1/2 cup marinara (spaghetti) sauce
1-2 tsp. Dried parsley
1-2 tsp. Dried basil
1-2 tsp. Garlic powder (or 2 large teeth of fresh garlic, pressed)
Grated 1-1.5 cups Mozzarella cheese
olive oil
Salt and Pepper to taste

1. Clean and slice the leek. Use only the bottom white part. Separate the slices into rings. If you can't find leeks, use 1/2 white onion
2. Drizzle 1 tbsp. olive oil into a large pan and sauteé the leeks until tender. Add the turkey, basil, parsley, and garlic powder and brown. Drain if desired to remove any excess fat (I don't- I figure it's turkey so it's not too bad anyway, and I like it a little juicier).
3. Add the marinara sauce. The mixture should should be moist, but not too runny. Add salt and pepper to taste. Cover and keep warm.
4. Slice the zucchini lengthwise and with a spoon carefully hollow out a bit of the center, removing the seeds. You want to make sure to leave as much of the flesh as possible.
5. Brush the zucchini VERY lightly with olive oil and place them side-by-side in a baking dish. Broil them for 5-10 minutes, or until tender (but not mushy).
6. Remove zucchini from oven and carefully fill them with the meat mixture. Cover with mozzarella and return to the oven (at 375-400 degrees) until the cheese starts to bubble and turn brown.
7. Remove, let cool, and enjoy!

I served this with garlic bread and an Italian-style green salad.