Category Archives: Food

Ground Chicken Chili

This is an easy last minute recipe for a tasty chili if you have all the ingredients on hand.

Ingredients:

  • 1 pound ground chicken
  • 1/2 onion chopped
  • 2 tablespoons cooking oil of your choice
  • 1-28 ounce can of crushed tomatoes
  • 2 cans (15.5 ounces each) of white chili beans
  • 1 can (7 ounces) of diced green chiles
  • 2 cups frozen roasted corn kernels
  • 1 jalapeno chopped (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Toppings:

  • Avocado
  • Cilantro
  • Fresh tomatoes
  • Sour Cream
  • Grated cheese

Method:

  1. Heat dutch oven with the 2 tablespoons oil then add the onion and cook till transparent.
  2. Add the ground chicken and cook through.
  3. Add the cans of tomatoes, beans, chiles, plus the corn, jalapeno, cumin and chili powder.
  4. Bring all ingredients to a simmer and continue simmering for 15-30 minutes.
  5. Serve with toppings of cilantro, avocado, fresh tomatoes, green onions, sour cream and grated cheese.
  6. Serves: 4-6

You can omit any toppings you don’t enjoy. If you don’t have a source for roasted corn you can use any frozen corn.

Yogurt Pancakes

These were a nice change from regular pancakes made with yogurt instead of milk. We enjoyed them with a dollop of plain yogurt and pure maple syrup. Since childhood our family has enjoyed pancakes with sour cream and syrup. If you’ve never tried it you should. With these yogurt pancakes we used yogurt instead of sour cream and we enjoyed them.

Ingredients:

  • 1 cup flour
  • 2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

Method:

  1. Combine flour, sugar, baking powder and salt.
  2. In separate bowl whisk together the yogurt, eggs, oil or butter and vanilla.
  3. Add the wet ingredients to the dry ingredients combining well.
  4. Heat pan to medium high to cook the pancakes with a combo of vegetable oil and butter.
  5. Use 1/3 cup measure to proportion the batter and end up with 8 uniform pancakes.
  6. Cook to a golden brown on one side and flip and cook the other side.
  7. Serve with your favorite toppings.

Yield: 8 pancakes

Double the recipe to serve more people.

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can – 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6

Mexican Corn Soup

This soup has a good blend of flavors with a nice spice level to warm you up.

Ingredients:

  • 1 –12-16 ounce package frozen whole kernel corn, thawed
  • 2 – Cups chicken broth
  • 2 – Tbsp. butter or margarine
  • 1 – 4-1/2 ounce can diced green chili peppers
  • 1 – clove garlic, minced
  • 1 – Tablespoon snipped fresh oregano or l tsp. dried oregano, crushed
  • 1/4 – tsp. salt
  • 1/4 – tsp. ground black pepper
  • 1 – cup milk
  • 2 – cups chopped, cooked chicken
  • 1 – cup chopped fresh tomatoes (You can substitute canned chopped tomatoes)
  • 1 – cup shredded Monterey Jack Cheese or Mexican blend cheese
  • cilantro as garnish, optional
  • tortilla strips, optional

Method:

  1. In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
  2. In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using dried instead of fresh), salt, and black pepper.
  3. Bring to boiling, reduce heat, and simmer, uncovered, for 10 minutes.
  4. Stir in milk, chicken, tomatoes, and fresh oregano (if using instead of dried), heat through.
  5. Remove from heat.
  6. Stir in cheese until melted.
  7. Sprinkle with fresh cilantro and tortilla strips, if desired.
  8. If you like heat add chopped jalapeno along with the diced green chili peppers.
  9. Serves 4-6.

Tips: For the tomato portion of this recipe I used a 14-1/2 ounce can of chopped tomatoes with jalapenos that really gave the soup a nice ramp of spice.

Lasagna Soup – Slow Cooker

This soup starts in the slow cooker. If you’d like, you can serve it up in oven proof bowls adding cheese on top and putting it under the broiler until the cheese melts. If you don’t want to do that you can add cheese on top without putting it under the broiler. I saw this idea on The Kitchen on Food Network.

Ingredients:

  • 1-1/2 pounds ground beef
  • 2 tablespoons extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 can 28 ounces diced tomatoes
  • 1 can 8 ounces tomato sauce
  • 3-4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons parsley flakes (or 1/4 cup fresh chopped parsley)
  • 1 bay leaf
  • 1/2 cup chopped fresh basil
  • 4 cups chicken broth
  • 1 cup water
  • salt and pepper to taste
  • 8-12 ounces pasta of your choice
  • grated Mozzarella Cheese
  • sliced Provolone cheese

Method:

  1. Heat oil in frying pan.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper.
  3. Drain the ground beef and set aside on a plate with paper towel to soak up excess oil.
  4. Add onion to the crock pot.
  5. Add the meat on top of the onion.
  6. Add the remaining ingredients except for the pasta and cheeses and stir together.
  7. Cook on high for 6 hours.
  8. Add the pasta and cook for 30 more minutes.
  9. Remove bay leaf and serve in bowls adding grated Mozzarella cheese on top.
  10. Or, fill broiler-proof bowls with soup adding grated Mozzarella cheese on top and one or two slices of Provolone cheese on top of the Mozzarella.
  11. Place under broiler on a baking sheet watching carefully until the cheese melts and starts to brown.
  12. Serve with salad and bread, if desired.

This recipe can serve 8 people generously.

Crockpot Potato Soup

This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj’s Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.

Ingredients:

  • 10 golden or new potatoes, diced, 4-5 cups
  • 1/2 cup diced onion
  • 2 cans chicken broth or 29 oz. of homemade broth or stock
  • 1 can cream of mushroom soup, 10-1/2 oz.
  • 2 stalks of celery chopped
  • 1/4 teaspoon ground pepper
  • 1 block softened cream cheese, 8 ounces, cut into 8 pieces
  • cooked bacon for topping
  • shredded cheese for topping

Method:

  1. Spray crock pot with cooking spray.
  2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
  3. Set crock pot on low and cook for 5-6 hours.
  4. After 5-1/2  hours add the softened cream cheese stirring to blend.
  5. Heat for another 1/2 hour.
  6. Serve topped with cooked chopped bacon and shredded cheese if desired.

Serves 6-8

Creamy Cubano Soup

This is a simple to make creamy soup version of the popular Cubano Sandwich that is typically made with roasted pork, ham, swiss cheese, dill pickle, and mustard. The homemade crunchy croutons for the top of the soup stand-in for the bread in the sandwich. This is a soup with a Latin flair.

Ingredients:
1 sub roll or other rolls you have on hand cut into 1 inch cubes
1 Tablespoon oil
2 Tablespoons butter
1 Tablespoon mustard
2 Tablespoons flour
2 cups chicken stock
1-1/2 cups half and half
1/4 lb. Swiss cheese, shredded
1/4 lb. cheddar cheese, shredded
1-1/2 cups fully cooked diced ham
Salt and Pepper for seasoning, to taste
2 dill pickles, minced

Heat a pan (cast iron if you have one) over medium-high heat. In a mixing bowl, combine bread cubes with the oil, toss to coat. Spread in single layer in the pan and toast, turning often, until the croutons are crisp and blackened in spots, about 5 minutes. Set aside.

In a large pot over medium-high heat, melt the butter. Add the mustard and flour, and whisk well to combine. Add the stock and half and half, bring to a simmer. Reduce the heat to low and add the cheeses, whisking until the mixture is smooth and creamy. Stir in the ham and continue cooking until the ham is warmed through. Season to taste with salt and pepper. I found that no extra seasoning was needed since the cheese and ham are salty to begin with. Ladle into serving bowls, top with a spoonful of minced pickles and a handful of the reserved croutons. Serve immediately. Refrigerate any leftovers.

Serves 4 generously.

Note: My photo of the bowl of soup is not topped with the diced pickles because I forgot them. Photo fail but the soup was delicious.

Marching Forward Hodgepodge

Our back acres taken yesterday morning. It snowed much of the day.

Joyce From This Side of the Pond has the questions ready for Wednesday Hodgepodge. Marching forward…

1. Hello March! Is it coming in like a lion where you live?

We are having light snow showers so I’d say not so much like a lion. It’s typical for this time of year here.

How do you feel when it rains? It depends. If it hasn’t rained for a while it’s nice to hear the pitter patter on the roof. If it’s the 5th day in a row of rain I long for a dry sunny day.

2. What’s something you’d like to do differently this week than the last? Explain. 
We are supposed to avoid inflammatory foods so I’d like to cut out some of those and replace them with something healthier for us.
3. March 1st is National Sunkist Citrus Day…do you drink orange juice?
I do enjoy a glass of orange juice but not on a regular basis.
Orange, lemon, lime, tangerine, grapefruit…what’s your favorite citrus fruit?
As a fruit to eat it’s a toss-up between an orange or tangerine. Lemon is very versatile in baking and for salad dressings, etc. Limes for guacamole and a G & T. Grapefruit juice might just be my favorite to drink. One of Dear’s new medications has a warning for him not to have grapefruit anything.
A dish you love with a citrus fruit as one of it’s key ingredients? 
I really can’t come up with a dish but I do enjoy lemon curd.
4. What do you consider to be your culture. Elaborate. 
What best describes my culture is ‘Conservative Christian’. Being a follower of Jesus Christ has the most significant influence on the things I choose to do, wear, say, read, enjoy. Praying I represent my culture better each day.
~
I could also say that I used to be a ‘city girl’ but in the last 4 years I’ve become a ‘country gal’ because of the huge difference in the area I live in now. My wardrobe has taken on more boots and snow appropriate clothes.
5. Sum up your February in fifteen words or less. 
Losing the same ten pounds again this year that I gained back last year, OYE!
6. Insert your own random thought here. 
I came across this little quote that maybe I should tape to my bathroom mirror…
~
“Taste your words before you serve them.” 
~
I’m looking forward to seeing some Spring green and color hopefully by the end of March.

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.

Ingredients:

  • 1/2 cup chunky salsa (mild, medium or hot)
  • 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
  • 2 cups frozen corn
  • 1 can (approx 15 ounces) black beans rinsed and drained
  • 2 cans (10-3/4 ounces each) cream of chicken soup
  • 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 or 2 6inch corn tortillas cut into strips
  • 1 cup shredded cheddar cheese
  • 1/3 cup chopped fresh cilantro

Method:

  1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
  2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
  3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
  4. Stir in tortilla strips, cheese and cilantro.
  5. Cover and cook an additional 15 minutes.
  6. Enjoy with warm tortillas or corn bread!

Breakfast at the Feathers Hotel

Breakfast was included with our stay at the Feathers Hotel September 21st-23rd. We enjoyed some nice options they gave us.

‘Soft’ boiled eggs and Soldiers. A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed. Sadly my eggs were far from soft boiled.

On our second morning at breakfast I went for a Benedict. While on the subject of food we had another nice meal at The King’s Arms on Thursday of our stay in Woodstock.

Back to the Present: We are plugging away at February. Dear and I have a 30 minute walking routine through our home most mornings. I follow him with music on nice and loud to encourage us along our route. He commented one morning that we must look like the pirates on the ‘Pirates of the Caribbean’ ride at Disneyland. That gave us a chuckle. If you’ve been on that ride you might get the correct picture idea in your head. We are looking forward to being able to walk the Rotary trail again as soon as the worst of winter is over.

Happy Presidents Day to those of you who live in the U.S. of A. and Happy Family Day for our Canadian friends!