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.

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

Old Fashioned Beef Stew

Just found Stew meat on sale at my local supermarket, so I think it's a good time to prepare this classic winter favorite!

Ingredients:

• 1 pound Stew meat, cubed
• 2 Tbsp Flour
• 2 Tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp Tomato Paste
• 2 cups beef broth
• 4 cups sliced carrots
• 2 cups sliced celery
• 2 medium potatoes, thinly sliced
• 1 cup green beans
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Directions:
Coat beef with flour. Heat oil over med-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate. Add onions to pot. Saute for 6 minutes. Add garlic, saute 1 minute. return beef to pot. Stir in tomato paste & broth. Add enough water to just cover, boil. Reduce heat to low; simmer until beef is tender, about 60-90 minutes. Add veggies; cover partially;simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute.

Super Moist Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 2 3/4 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1 cup flaked coconut
• Cream Cheese Frosting (optional)
  

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I like to frost it with Cream Cheese Frosting.

Baked Rigatoni

I'm not sure how I "lost" this recipe, but I looked everywhere for it for weeks, and suddenly it was back in my recipe basket. Hooray! This recipe comes from my old boss, Denise Goldman, who had adapted another recipe to fit her family's low fat lifestyle.

The original recipe makes a 9x13 pan, but I like to split the casserole into two 8x8s. I cook one and freeze one for later use. If you choose to do the same, make the whole recipe as directed, and wrap tightly in plastic wrap. Move from Freezer to Fridge for about 24 hours prior to cooking, and allow to warm to room temperature in the last hour. Then bake as directed.

Ingredients:
12 oz. pkg. Whole Grain Rigatoni
3/4 cup chopped onion
3 tablespoons vegetable oil
1/3 cup unsifted flour (I use whole wheat)
4 cups milk
4 teaspoons chicken boullion
2 cups shredded mozzarella
1/2 pound cubed cooked ham
10 oz. pkg mixed veggies

Directions:
1. Preheat oven to 350 degrees
2. In large pan, cook onion in oil until tender
3. Stir in flour, then milk and boullion. Cook and stir until thick and bubbly; remove from heat.
4. Stir in one cup cheese, stir until melted
5. Combine noodles, sauce, ham and veggies. Pour into a greased 13x9" dish. Top with remaining cheese.
6. Bake 30 minutes or until hot & bubbly.

Serve with french bread & salad.

Creamy Tomato Bisque

Oh my goodness, has it really been nearly a month since my last recipe? Oh this just won't do! Here's tonight's dinner - Creamy Tomato Bisque. I love it served with a salad and French Bread, but if you need to serve more people, use it as a sauce on Pasta! I actually got this recipe from my friend Karol. She thought of it when we shared our dinner at Palermo, Elk Grove's best Italian Ristorante! I made a few adjustments, mostly due to not shopping in advance!

Ingredients:

• ½ cup chopped onions (chop them as small as possible! A pampered Chef food chopper works wonders!)
• 3/4 cup unsalted (I used salted) butter
• pinch dill seed
• dash dill weed
• 1 tsp. oregano
• 1 tsp. basil
• 1 28-ounce can crushed tomatoes (add an extra can of tomatoes if tripling recipe)
• 2 cups chicken broth
• 4 Tbsp. flour
• 2 tsp. salt
• pinch white pepper
• ¼ cup chopped fresh parsley (I used some fresh, some dried)
• 2 Tbsp. honey
• 2 cups heavy cream
• 1 cup half and half
• 1/2 cup gorgonzola or parmesean cheese

Directions:
If you have a food processor - get it out. You'll need it to puree the soup. If you DON'T have a food processor, I advise chopping the onions to smithereens before cooking, and combining all other veggies and herbs in a blender before they go in the soup pot.

In a large pot, saute onions in 6 Tbsp. butter along with dill seed, dill weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken broth and heat.

Make a roux (thickening paste) by blending 4 Tbsp. butter and 4 Tbsp. flour, whisking constantly over medium heat for 3 minutes, without browning. Add roux to soup and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally, Reduce heat and simmer 15 minutes. Add chopped parsley, honey, cream, half and half and cheese. Remove from heat and puree. Strain. (I just poured it through a wire strainer). Reheat to serve. Since this soup is thin, it is best served in a mug. Dip Fresh warm french bread in it if you like!

Chicken Casserole from Kristen

So this may be what all the Nesties call Salsa Chicken, but I first tasted it at Kristen and Domenick's house, after painting with them for the afternoon. Hunger may be the best sauce, but I think this casserole is going to be a family favorite, even when we're not starved!

Kristen's Chicken Casserole

Ingredients:

• 2 large chicken breasts, cut into bite-sized chunks
• 2 cloves garlic
• small onion, sliced
• bell pepper, sliced
• 1 jar salsa (approx. 12 oz.)
• 8-10 small corn tortillas
• corn (optional)
• 1 bag pre-grated Mexican cheese blend

Brown chicken chunks, and add garlic, onion and bell pepper. Let veggies heat about 3 minutes, add Salsa and corn, cook just long enough to heat through. Remove from heat.
Line bottom of a 9x13 with tortillas, tearing if necessary, to fit. Layer 1/3 chicken mixture, 1/3 cheese, and another layer of tortillas. repeat with remaining ingredients, making sure cheese is on top. Bake at 350 degrees for about 20 minutes, and then allow to cool for 15 minutes on the counter before serving.

A new favorite - Caramel Apple Pork Chops

This recipe comes from my Sister, and it might be my new fall favorite! If you have the Pampered Chef Apple Peeler/Corer/Slicer, this is a good time to get it out! A paring knife or veggie peeler will work too.

Ingredients:

• 4 pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples, peeled, cored & sliced
• 3 tablespoons chopped pecans

Directions:
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in warmed pan. Cook 5-6 minutes, turning occasionally, until evenly browned. Transfer to an oven safe dish, and pop in oven to keep warm. (250 degrees should be a good temp).
In a small bowl, combine sugar & spices. Add butter to skillet and stir in spices and apples. Cover and cook for 3-4 minutes. Remove apples to the small bowl and cook sauce uncovered until thickened slightly.
To serve, divide apples over chops and spoon sauce on top. Sprinkle with Pecans.
I think a bacon-cheddar mashed potato compliments these chops nicely.

A little out of season - Chicken salad on Cantaloupe rings

Okay, so this is something I usually serve in late spring, when the temperatures are starting to climb, but it's still pretty toasty here in the valley, so I'm going to give you this recipe for a refreshing light lunch or dinner.

Ingredients:

• 2 1/2 cups Cubed, cooked chicken (use canned chicken chunks if you're short on time!)
• 1 cup thinly sliced celery
• 1 cup halved green grapes
• 2 Tablespoons chopped parsley
  
• 1/2 cup mayonnaise
  
• 1 tablespoon lemon juice
• 1 tablesppon apple cider vinegar
• 1 1/2 teasoons mustard
• 1/2 teasoon salt
• 1/2 teaspoon pepper
• 4 cantaloupe rings (slice off the top and bottom of a cantaloupe, and divide the remainder into four rings. cut the melon rings of the rind)
• toasted sliced almonds

Directions:
In a large bowl, combine chicken, celery, grapes and parsley. In a small bowl, combine the mayo, lemon juice, cider vinegar, mustard, salt & pepper; mix well.Pour over chicken mixture and toss.

To serve, place 1 cup chicken salad on each cantaloupe ring, sprinkle with almonds. My kids like when I make crescent rolls with this meal.

Repost into it's own blog - Twice baked Potatoes

Twice baked potatoes

I’ve made these so much I don’t have an “actual” recipe any more. So this is less than precise! Let me know if something is really unclear!

Bake potatoes [1.11 for 2], and allow to cool. Cut in half lengthwise to make “boats”. Scoop out the meat of the potato, leaving about ¼ of an inch on the skin. (If it's hard to get the potato scooped, bake some more!)
Put the potato innards in a bowl and add some combination of:

• butter (about ½ tablespoon per potato) [on hand]
• salt
• pepper
• cream (either sour cream or whipping cream, a dash of milk works too.) [1.79 for half pint]
• chopped onion (green, white, red or yellow, or just some dried minced onion) [0.44]
• garlic (fresh minced or powder) [on hand]
• bacon pieces [3.35]
• Chopped Broccoli [1.00]
• Shredded cheese (or save to sprinkle on top) [2.50]
• Beaten Egg whites (this makes it fluffy, but it's still optional!, add last and fold into the mixture gently) [on hand - Mom has chickens]

Spoon the mixture back into the potatoes, and bake at 375 for about 20-30 minutes (long enough that they’re hot in the middle!) You’ll probably have leftover filling, so have an oven safe bowl around to cook that in. That’s your leftovers to take to work the next day.
[This costs about $12 to make 4 potatoes or 8 servings]

An Old Favorite - Swiss Chicken Cutlets

This is another recipe that is easy to make, but impressive for company. It may look tricky, but the extra steps are well worth the taste!

Swiss Chicken Cutlets
Ingredients:

• 2-4 thin slices reduced-fat swiss cheese (approx. 2-4 ounces)
• 4 chicken cutlets, 1.4 inch thick (4 oz. each) You can substitute turkey breast slices if you don't want to find or pound cutlets.
• 2 tablespoons all purpose flour
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup white wine (I generally serve the rest of the bottle with dinner)
• 1/4 teaspoon Oregano

Directions:
Starting at the narrow end, Roll each chicken cutlet with 1/2 a slice of cheese, jelly roll style. Tie with string. Combine flour & pepper in a ziplock bag, and toss cutlets in flour until coated. Melt butter over medium heat. Add cutlets, turning frequently, until golden (about 3 minutes).

Add broth, wine & oregano. Bring to a boil. Reduce heat, and simmer until sauce is thickened, about 10-12 minutes. Remove string & serve with rice and a veggie (Our favorite is Brussels sprouts!). I like to melt another 1/2 slice of cheese over each cutlet, and add a dash of oregano before serving. But I'm also a cheese fanatic, so you can do it either way!