Category Archives: Recipes

White Chili

 

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds chicken breasts (2 large half breasts are about 2 pounds)
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tbsp. chili powder
1-1/2 tsp. each of  cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste
8 cups chicken stock
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

*Spread a little butter on the skin of each half breast of chicken and season it. Place on shallow pan and roast in 375 degree oven till cooked through. Let cool. Remove skin and bones and cut chicken into cubes.

* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. When you are ready to finish the chili cover and bring to a simmer before continuing.) Add chicken and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top. Of course it’s up to you which of these additional ingredients you add to your chili.

We also like to serve this with some warm cornbread.

Serves twelve to fourteen…

Iced Ricotta Cookies

These cookies are soft and cake like. You could choose different colored sprinkles for any holiday you might be celebrating. They would make a real nice Christmas cookie with red and green sprinkles. They are good without frosting, too.

Ingredients:
1/2 lb. butter
2 c. sugar
15 oz. or 1lb. Ricotta Cheese
2 eggs
1 tsp. vanilla
Zest of one orange
4 1/2 c. flour
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda

Method:
Preheat oven to 350 degrees.
Cream butter.
Add sugar and continue creaming.
Add eggs and Ricotta and vanilla and orange zest; beat well.
Sift together flour, baking powder and baking soda, salt.
Add to batter and mix well.
Drop the dough by tablespoon on ungreased baking sheet. (use a cookie dough scoop for easy scooping and dropping of dough) (dough will be very sticky)
Bake in a 350 degree oven about 10 minutes or until edges are lightly browned.
Cool.
Yields 6 dozen cookies.

FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. fresh orange juice (use the orange that was zested)
Candy Sprinkles
Combine the first three ingredients and mix well.
Frost top of cookies then dust with sprinkles.
This amount of frosting was enough for about 4 dozen cookies.
Double the frosting recipe if you plan to frost all the cookies.

Tomato Rice Soup

My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.

Tomato Rice Soup

1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste

Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.

Serve with a good loaf of bread.

Brie Avocado Sandwich

This is a different way to enjoy Brie and a fresh sandwich idea. The combination of flavors was very nice.

Ingredients:
Good fresh multi grain bread, sliced.
1 avocado, peeled and sliced.
1 small round of Brie sliced
Cranberry sauce
Lettuce greens
Thinly sliced red onion (optional)
Aioli or Mayonnaise (optional)

Spread the bread with about a tablespoon of Aioli or Mayonnaise (if desired), add lettuce greens, top with avocado, then add the slices of brie, spread cranberry sauce on the brie to your taste, add onion slices if desired, top with second slice of bread and enjoy. One avocado and a small round of brie makes up to 3 sandwiches.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them in the past and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

 

Applesauce Spice Muffins

These muffins are not overly sweet. I sprinkled some sugar crystals on the top of these for the photograph but left the rest plain.

Ingredients:

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups applesauce (I used unsweetened)
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts

Method:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time incorporating well and mix in vanilla.
  4. Stir in the applesauce.
  5. Combine flour, baking soda, salt and spices.
  6. Stir into creamed mixture.
  7. Fold walnuts in.
  8. Fill greased or paper lined muffin cups 3/4 full.
  9. Bake at 350 degrees for 20-25 minutes.

Yield: About 30 small muffins.

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

Ingredients:

  • 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
  • 3/4 cup shredded Italian blend cheese
  • 1/4 cup chopped fresh basil
  • 1 pound of Chicken Tenders
  • 1 8 oz. can of tomato sauce
  • 1 teaspoon finely chopped garlic
  • 1 cup small garlic or Italian flavored croutons, crushed slightly

Method:

  1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
  2. Combine tomato sauce and garlic in large skillet: add chicken.
  3. Bring sauce to a boil over medium-high heat.
  4. Reduce heat to medium-low.
  5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
  6. Cook for 15 minutes or until chicken is cooked through.
  7. Top with croutons and more cheese if  desired.
  8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

One Pan Chicken Enchilada Meal

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother’s Apron Strings blog. With that idea tucked in my head I came up with this one pan chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

Ellen’s Chicken Enchiladas One Pot Meal

Ingredients:

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano leaves
  • 1 – 7 oz. can of diced green chilies drained
  • 1- 4 oz. can of diced jalapenos drained (optional)
  • 10 oz. package of Queso Fresco grated (Mexican cheese)
  • 1 – 28oz. can of green enchilada sauce (mild)
  • 1 – 15 ounce can of pinto beans drained.
  • 10 count package of white or yellow corn tortillas sliced.
  • 1 cup Mexican blend grated cheese

Method:

  1. Use a stove top 4 quart or larger dutch oven to heat the oil.
  2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
  3. Cook until the chicken is no longer pink.
  4. Remove the chicken mixture to a plate.
  5. Now it’s time to layer the ingredients.
  6. Add to the same dutch oven 1/3 of the enchilada sauce.
  7. Place one third of the cut up corn tortillas evenly on top.
  8. Put 1/2 the chicken mixture on top of tortillas.
  9. Place 1/2 the queso cheese on top.
  10. Add all the beans on top of the queso.
  11. Add another layer of the tortillas.
  12. Add the second 1/2 of the queso cheese on top.
  13. Add the next 1/3 of the sauce.
  14. Add the second half of the chicken.
  15. Place the last portion of tortillas on top of the chicken.
  16. Pour the last 1/3 of the enchilada sauce on top.
  17. Sprinkle the top with the Mexican blend grated cheese.
  18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn’t burn or stick.
  19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

I didn’t get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

  • 1-1/2 cups walnuts or pecans
  • 1/3 cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

  • 2-3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 3/4 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk, whole or 2%
  • 1-1/2 cups blueberries

For Topping:

  1. Blend first four ingredients in food processor until nuts are coarsely chopped.
  2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

  1. Preheat oven to 350 degrees.
  2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
  3. Sift flour, baking powder, salt, and soda in medium bowl.
  4. Using electric mixer beat butter in large bowl till fluffy.
  5. Gradually add both sugars and beat until blended.
  6. Beat in eggs, one at a time incorporating after each egg.
  7. Add lemon zest and vanilla.
  8. Blend sour cream and milk in small bowl.
  9. Beat in this mixture alternating with dry ingredients in 3 additions each.
  10. Spread half of the cake batter into prepared pan.
  11. Sprinkle half the topping over the batter.
  12. Cover this mixture with the blueberries evenly.
  13. Spread remaining batter over this layer.
  14. Sprinkle with the other half of the topping.
  15. Bake for approximately 50 minutes or until tester comes out clean.
  16. Cool and serve.
  17. Yield: 12 servings

 

One Skillet Chicken, Rice and Veggie Meal

This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

  • 1 Tablespoon oil
  • 1/2 cup chopped onion
  • 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
  • 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli.
  • 1 can chicken broth or 1-3/4 cups home made broth
  • 2 cups instant rice (white or brown)
  • 1/4 cup zesty Italian salad dressing
  • 2 tablespoons chopped parsley for garnish
  • Salt and Pepper to taste

Method:

  1. Heat oil in large skillet.
  2. Add onion and cook till tender.
  3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
  4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
  5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
  6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
  7. Bring to a boil.
  8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
  9. Bring to a boil.
  10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.