The Kelly's White Chili

I always liked my White Chili recipe just fine, but when Darcy came over and made hers, I was hooked! So much Bacon-y goodness! So here's the official Kelly White Chili recipe. It works great for camping, especially if you pre-cook the bacon and chicken. Double the recipe is plenty for a crowd of horse- campers!

Ingredients:

1 lb Chicken (breast preferred) cubed
1/2 lb bacon - chopped - (easiest if you use scissors and cut into 1/4-1/2 inch pieces)
1 medium Onion (chopped)
1 1/2 tsp Powdered Garlic
1 Tbsp Oil
2 cans White Beans (I use a variety, butter beans, white beans, white kidney beans and garbanzo beans. Darcy says drained and rinsed. I just dump them in straight from the can.)
1 can (~15oz) Chicken Broth
2 (4oz) cans chopped Green Chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup Sour Cream
1/2 cup Heavy Whipping Cream 

Directions:

• Fry chopped bacon pieces in pan first until just crispy. Remove from pan to paper towels to drain. Clean pan so that White Chili does not end up looking dirty.
• Heat oil in pan.  Add onion and saute 1-2 minutes.  Add garlic and chicken and saute until onions are clear and chicken is slightly done.
• Add the canned ingredients and spices to the pan. Stir and simmer for 30 minutes
• 5-10 minutes before serving, add the sour cream and whipping cream. Serve with Cornbread or French bread.

Mini Shepherd's Pie

Combined and changed a few recipes to come up with this little savory for a friend's bridal shower.

Ingredients:
1 box puff pastry, brought to room temperature
1 pound ground beef
1/2 yellow onion, chopped
4 stalks celery (or 2 cups chopped)
2 carrots, diced
1 packet onion soup mix
2 tablespoons red wine vinegar
2 tablespoons Bragg's Amino Acids or soy sauce
2-1/2 cups mashed potatoes (can be instant if desired, I used sour cream and chive flavored)

Directions:
Preheat Oven to 350 degrees

Brown ground beef in a large pan. When most pink is gone, add chopped onion and carrots. Cook about 5 minutes, and add celery, onion soup mix, red wine vinegar and amino acids (or soy sauce). Cook over medium high heat, stirring occasionally. Stir in 1/2 cup of the mashed potatoes. When thickened, remove from heat and let rest.

Roll out each puff pastry on a floured surface, aiming for a rectangle 12"x16" or larger. Cut into 12 equal squares from each pastry. Lay each square in a muffin pan cup and press in lightly. Divide meat filling between pastry cups (approx 3 Tbsp-1/4 cup each), and top with about 2 Tbsp mashed potato. Bake for 15-18 minutes at 350 degrees

My first time making these, I only used the mashed potato in the mix. But topping with mashed potato is what makes this Shepherds pie, rather than just mini meat pies.

Garfield's favorite - Lasagna!

Meaty - cheesy deliciousness! Adapted from a recipe on Allrecipes.com - as usual, my way is better! At least - that's what my family says.

Ingredients:

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 32 ounce jar of spaghetti sauce
• 1 cup water
• 16 ounces cottage cheese
• 16 ounces ricotta cheese
• 3 cups shredded mozzarella
• 2 eggs
• 3/4 cup grated Parmesan cheese
• 2 teaspoons dried parsley or Italian seasoning
• pinch of salt
• pinch of ground black pepper
• 9 lasagna noodles

Directions:

• In a large skillet over medium heat brown the Italian sausage and ground beef. You really want to chop up the meat small, chunks make for too-thick or uneven layering.  Drain the grease if desired. Add spaghetti sauce and water, and simmer for 5 minutes.
• In a large bowl, mix together the ricotta cheese, cottage cheese, 2 cups of the mozzarella cheese, eggs, 1/2 cup of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. 
• Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

This can be made a day ahead of time, and kept refrigerated overnight - but plan to let it sit on the counter for an hour or so before cooking - and you may have to cook for a full hour covered, before the 10 minutes uncovered.

Waldorf Chicken

I found this recipe years ago in a Betty Crocker cookbook - and don't make it as often as I should - but it's really tasty! Serves 6

Ingredients:

• 6 boneless, skinless chicken breast halves
• 1 cup unsweetened Apple juice
• 1 Tablespoon Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 Tablespoon cornstarch
• 2 cups chopped apples
• 1 cup diagonally cut celery
• 3 tablespoons raising
• 1 tablespoon sliced green celery Optional

Optional:

• bed of salad greens, or cooked rice to serve on

Directions:

1. Place chicken, 1/2 cup apple juice, lemon juice, salt and ginger in a large skillet. Heat to boiling. Reduce heat to medium low. Cover and Simmer until chicken is cooked through, about 20 minutes.  Remove chicken to a plate and place in low oven to keep warm.
2. Mix remaining apple juice & cornstarch. Add to liquid in skillet. Heat to boiling, stirring constantly. Boil and stir one minute, then add remaining ingredients and heat through. 
3. Serve chicken topped with sauce and fruit mixture, on salad greens or rice

Fauxton Soup

This is one of my diet recipes, but the whole family enjoys it. It tastes much like a wonton soup, but with no wonton wrappers, hence it being "Faux-wonton". If you're dieting, this makes 5 servings, and each serving counts as 1 protein and one vegetable.

Ingredients:

• 1 pound ground chicken breast
• 2" piece of fresh ginger root, grated
• 1/2 cup chopped white or yellow onion
• 1/2 cup chopped cilantro
• 1/2 teaspoon chili powder
• 4 cloves garlic, minced
• 4 tablespoons coconut oil
• 5 cups low-sodium chicken broth (any broth is fine if you're not dieting!)
• 2 cabbages, thinly sliced
• 1/2 cup chopped green onion

Directions:

1. Combine ground chicken breast, grated ginger root, chopped white or yellow onion, cilantro, chili powder and garlic in a mixing bowl. If you have a kitchen-aid mixer - use it with the paddle attachment, it works great!
2. When well combined, divide the chicken mixture into meatballs of about 1 tablespoon each. You can use a cookie scoop, or roll by hand. Place on plate or parchment paper until all mixture is formed into meatballs.
3. Heat coconut oil in a stock pot over medium heat. Add meatballs, turning frequently to brown evenly. When all meatballs are evenly browned, add 1 cup of water and turn heat to medium low. Cover and simmer 15 minutes, or until meatballs are cooked through.
4. Add broth and cabbage. Bring to a boil and then simmer and additional 15 minutes, or until cabbage is tender. Garnish with Green onion and serve.

Marie's French Onion Soup

Paul recently reminisced about his Mom's French Onion Soup, so I asked for her recipe. It's largely made from Julia Child's recipe, but with some alterations. It was great on this cold winter day.

Ingredients:

• 5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
• 1 tablespoon cooking oil (I used coconut oil)
• 2 tablespoons butter (but have 4 Tablespoons on hand if possible)
• ¹⁄₂ teaspoon sugar (Truvia for baking)
• 1 teaspoon salt
• 3 tablespoons flour
• 6 cups beef stock
• 1 cup wine (dry red or white, I used Pinot Grigio and enjoyed it)
• 1 bay leaf
• salt and pepper
• 6-12 ounces Swiss cheese (sliced or grated)
• 4 ounces parmesan cheese, grated
• 2 -3 tablespoons cognac
• 8-12 slices French bread, about 1 inch thick (We're partial to sourdough)- plan on 1-2 croutes per serving, depending on your bowls or ramekins. Or if you love bread like me - double the croutes and fill your bowl with bread before adding soup!  :-)
• 4 tablespoons olive oil, for toasting bread

Directions:

1. Heat a large Soup pot or Dutch oven over medium-low heat. Add 1 Tbsp. coconut oil, 2Tbs butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook on medium low for about 20 minutes until they are very tender and translucent.
2. To brown or caramelize the onions turn heat under pot to medium or medium-high heat. Add 1/2 tsp sugar or sugar substitute and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly (this took about another 20 minutes, but I may have had the burner too low)
3. Once caramelized, reduce heat to medium-low and add 3 Tbsp.p flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (I added another 2 Tbsp. butter here).
4. Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. If your pan is non-stick to begin with - it shouldn't be an issue. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes, while preparing the croutes.
5. To make the "croutes" (toasted bread), heat oven to 325 degrees F. Drizzle or use a pastry brush to apply olive oil to both sides of the bread slices. Place on parchment paper on a baking tray, and toast in oven for 10-15 minutes each side. In the last 5 minutes of cooking, add 1/2 slice of Swiss, 1 slice of provolone or a slice of gruyere. Remove from the oven when the cheese is melted and bubbly.
6. Check the soup for seasoning, and add salt and pepper if desired. Remove the Bay leaf.  Add a few ounces of the Swiss cheese directly into the soup and stir. Add the 2-3 Tbsp. cognac.
7. Ladle soup into individual bowls and top with cheesy croutes. Sprinkle with grated parmesan and allow cheese to melt. Enjoy!

Slow Cooker Mongolian Beef

I adapted this one from a recipe posted at The Recipe Critic. It might be my new favorite crock-pot meal! It worked best for me to prepare everything the night before, and just pop it in my Crock-pot on my way out the door in the morning.

Ingredients:

• 2 pounds Flank Steak
• 1/3 cup Almond Flour
• 2 Tablespoons Olive Oil
• 1 teaspoon Minced Garlic Cloves
• 1/4 cup Dried Minced Onion
• 1/4 teaspoon Dried Ginger
• 3/4 cup Bragg's Amino Acids
• 3/4 cup Water
• 1/2 cup Splenda Brown Sugar
• 1 cup grated carrots
• 1 cup snow peas
• Chopped Green Onion for garnish

Directions

• Cut Flank Steak into thin strips. In a large ziplock, add flank steak pieces and almond flour. Shake to coat.
• If prepping in advance, add all ingredients but snow peas and green onion to the ziplock and leave overnight in the fridge. In the morning empty ziplock bag contents into slow cooker.
• OR If prepping in the morning, add olive oil, minced garlic, minced onion, dried ginger, amino acids, water, Splenda and carrots to slow cooker and stir. Add coated flank steak and stir again until coated in the sauce.
• Cook on high 2-3 hours or on low 4-5 hours until cooked through and tender. Add Snow peas in last hour of cooking. Serve over rice or riced cauliflower. Garnish with green onions.