Southwest White Chicken Chili

This was posted months ago before anyone was paying attention to my blog.  This is a great recipe to use if you have left over turkey from the holidays.


This recipe is SOOOOO easy and often requested by my family. A very good friend of mine gave me this recipe. I made it last night and the hungry ones gobbled it up. I didn't even get a bowl of it myself. What a bunch of pigs!

Southwest White Chicken Chili
35 min 10 min prep
SERVES 2

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon cilantro leaf
• 1/8 teaspoon ground red pepper
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (15 ounce) can white kidney beans, (cannelloni) or great northern beans, drain half of liquid
• shredded monterey jack cheese
• sliced green onion (to garnish) (optional)

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup chicken broth to desired consistency. Pour into serving bowls and top with cheese and sliced green onions and tortilla chips.

**I usually triple or quadruple this recipe. Sometimes I cook a whole chicken and de-bone. This is also a great crock pot recipe.

Olive Cheese Bread

Olive cheese bread

Ingredients

Preheat oven to 350

1 loaf French Bread

8 oz. Pimiento-stuffed Green Olives

8 oz. Black Olives

2 stalks Green Onions (scallions)

1 stick Butter, Room Temperature

1/2 c. Mayonnaise

1 lb. Monterey Jack Cheese, Grated

1/2 C shredded Parm

Slice bread loaf in half and spread olive mixture on both halves.  Bake 350 25 minutes

Crockpot Lasagna Soup

1 lb Italian sausage cooked

1/3 bag frozen Italian meatballs

1 can beef broth plus 1 C water and 1 tsp beef better than bullion

1 jar Marinara

1/2 C chopped onion

1/2 C chopped bell pepper

3 cloves chopped garlic

2 tsp Italian seasoning

1 tsp dried basil leaves

1/4 tsp red pepper flakes

S & P

9 lasagna noodles, broken in 4ths or 5ths

Topping

1 C Ricotta

2/3 cup fresh grated parm

1/2 tsp parsley

Stir together in separate bowl.  Refrigerate until serving time.  Dollop in serving bowls on top of soup.

Shredded mozzarella to sprinkle in bowls.

Brown ground Italian sausage and add to crockpot along with  broth, seasonings, Marinara, water, bouillon, onion and pepper.  Cook on low for 3-4 hours, add meatballs and cook 30 minutes or so and then add turn crockpot to high,  add broken lasagna noodles and cook until aldente (30-40 minutes). Turn off cooker when noodles are done.

Ladle in bowls and top with ricotta/parm mixture and sprinkle in Mozzarella.

Beef and Cheese Stacked Enchiladas

FOR THE SAUCE

INGREDIENTS

• ▢¼ cup oil or butter, can use canola or vegetable oil
• ▢¼ cup all purpose flour
• ▢½ tsp ground black pepper
• ▢¾ tsp salt
• ▢1 tsp garlic powder
• ▢1 tsp onion powder
• ▢2 tsp ground cumin
• ▢½ tsp dried oregano
• ▢1 tbsp gebhardt chili powder
• ▢2 cups beef broth, can sub with another type use a LOW or NO SODIUM
• ▢1 tbsp tomato paste

INSTRUCTIONS

• Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
• Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Season: Add in the spices. Stir to form a thick paste.
• Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
• Use: Pour into a jar to store or use to make

FOR THE BEEF

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 tablespoons vegetable oil

• 1½ teaspoons Gebhardt chili powder 
• 2½ teaspoons ground cumin
• ¾ teaspoon salt

FOR ASSEMBLING

• 12-16 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
• 4 cups (12 oz) shredded Mexican blend cheese

INSTRUCTIONS

1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
2. While the beef sits, prepare the sauce.

ASSEMBLY

1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
2. While the beef sits, prepare the sauce.

1. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
   
2. To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
3. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
4. Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
5. MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

SPICY CHEESY BEAN DIP

 1 can refried beans

1/2 cup jarred salsa

1/3 cup sour cream

4 oz cream cheese

1 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 tsp cumin

2 tsp Cholula hot sauce

1 1/4 cup mexican shredded cheese

Mix beans, salsa, cream cheese, sour cream, seasons and hot sauce together in an iron skillet and warm in pan until cheese is melted and all is combined.

Sprinkle with shredded cheese and more paprika.  Place in oven at 350 for 20 minutes until cheese is melted and bubbly around edges.

Serve with tortilla chips.  

note... to make tortilla chips extra yummy, place on sheet pan, spray with vegetable spray and sprinkle with paprika.  Bake at 300 degrees for 5-10 minutes.

Buttermilk biscuits

2 cups self rising flour

1 stick cold butter, cubed, unsalted

1/2 tsp salt

1 cup buttermilk

Work butter into flour and salt mixture with fingers until butter cubes are pea size.  Add buttermilk and gently stir until almost combined.  Turn dough out on floured surface and press gently, folding dough over 3 times into a little over 1 inch in depth.  Do not over work.  Cut with glass or cutter.  Bake at 400 degrees for ten minutes or until slightly browned.

If you use salted butter just omit the 1/2 tsp salt.

Mac Salad

Ingredients

• 8 oz macaroni noodles 
• ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me 
• ¾ cup finely diced red bell pepper about ½ pepper 
• ⅓ cup thinly sliced celery about 1-2 stalks 
• ⅓ cup finely diced red onion 
• 2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

• ¾ cup mayonnaise I use olive oil mayo 
• ¼ cup sour cream 
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon red wine vinegar*
• 1 Tablespoon granulated sugar
• 2 teaspoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper optional

Instructions

• Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
• In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

• To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
• Pour dressing over your macaroni salad ingredients and toss until well-combined.
• For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes

*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.

Double this for a crowd.