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.

Thanksgiving Cookies

Ingredients

• For each batch:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (9-oz. package) Nestle® Toll House® Sea Salt Caramel Baking Truffles
• 1 cup chopped nuts (optional) - NOTE: if omitting nuts, add 1 to 2 tablespoons of all-purpose flour

Preparation

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
•  Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in truffles (and nuts, if using--if not, be sure to use 1 to 2 tablespoons of extra flour)
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tortellini Pasta Salad

• 1 large pkg fresh tortellini pasta, cooked according to package directions
• 1/2 cup grape tomatoes, 
• 1 cup black olives or green and black
• 1/2 cup thinly sliced red onion (or chop them however you prefer)
• 1 cup Parmesan cheese, shredded
• 1/2 cup Pepperonchini peppers, sliced thin
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded mozzarella 
• 1/2 cup salami, diced
• 1/2 - 1 cup Caesar dressing

1. Cook tortellini, drain and let cool.

2. Prepare remaining ingredients. Combine all in a large bowl. Cover and refrigerate to let the flavors combine. Serve cold.

Brisket in the Oven

Ingredients:
untrimmed brisket half
1 tablespoons of salt
1 tablespoons of black pepper
1/2 teaspoons cayenne
1 tablespoon garlic, minced
2 tablespoon dried onions
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup liquid smoke 
1/4 cup apple cider vinegar

Rub seasoning into meat and place fat side up in large pan.  Mix liquid ingredients together and pour over.  Cover with foil and marinade over night or up to 2 days.  Bake covered at 250 for approximately 7-9 hours.  Remove from oven and let rest 30 minutes.  Remove fat and slice against the grain.

Green Chile Corn Chowder

Green Chili Corn Chowder

Ingredients:

• 3 tbsp butter
• 1/2 medium onion, chopped
• 1 rib celery, chopped
• 1 tsp chopped garlic
• 2 cups diced potatoes
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 1/4 cups chicken stock or enough to cover potatoes
• 2/3  small can chopped green chilies
• 1 can creamed corn
• 1/2 cup frozen corn kernels
• 5 oz Velveeta cheese, diced
• 2/3 cup heavy cream

Directions:

Measurements are approximate, season to taste.  Serves 4 to 6.

Saute onion, celery, potatoes, garlic, salt and pepper in butter until slightly soft.  Add broth and green chilies and simmer until potatoes are fork tender.  Add creamed corn, frozen corn kernels, Velveeta cheese and cream.  Heat until cheese is melted and soup is almost at a boil.  Remove from heat.  Serve with crackers.

Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes (about 6 sweet potatoes)
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 2 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1 cup brown sugar
• 2/3 cup flour
• 2/3 cup melted butter
• 2 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 12-16.

Pico de Gallo

A recipe really isn’t needed for this but my girls need a recipe. 
Ingredients:

• 5  Roma tomatoes, diced
• 1/2 large onion, diced (I like sweet onion but red onions are pretty)
• 1 jalapeno pepper, seeded and diced fine
• cilantro (not too much)
• juice of 1 lime (about 2 tbsp)
• salt to taste

Directions:
Gently combine all ingredients and adjust to your liking.  I don’t like super hot things but you might want to add more jalapenos.  I also don’t care for cilantro so I only put a couple tablespoons, diced in big pieces so I can dodge it. 

Chicken Taco Chili

Ingredients:

• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10.5-oz cans diced tomatoes w/chilies (mild Rotel)
• 1 packet taco seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp dried cilantro
• 1 cup chicken broth
• 3 boneless skinless chicken breasts

Directions:

Combine beans, chicken broth, tomatoes w/ green chilies, corn, tomato sauce, cumin, chili powder, salt, pepper and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker along with dried cilantro and stir together.  Continue to cook for 30 minutes.    Serve with shredded cheese, Fritos and sour cream.

Oven Chicken Taquitos

Ingredients:

• 3 cups shredded roasted chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon teaspoon garlic powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 cup shredded Mexican cheese blend (or cheddar)
• 12 corn tortillas
• cooking spray
• guacamole and  sour cream or salsa

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
2. Combine the chicken in a bowl with the cumin, salt, pepper, chili powder and garlic powder- mix together.
3. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
4. With 1 tortilla in front of you, place about 3 tbsp of the chicken mixture in the center of the tortilla and some of the cheese and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
5. Spray the tops lightly with cooking spray, dust with chili powder, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.

Rosemary Bread

Ingredients

• 1 1/4-ounce packet active dry yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoons dried rosemary or 2 tablespoons fresh
• 1/4 teaspoon Italian seasoning
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt Freshly ground pepper

Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, rosemary, Italian seasoning,  the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush a baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 3 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form loaf.  Place seam-side down on a prepared baking sheet. Repeat with the remaining dough.   Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt.. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Baked Sweet and Sour Chicken

Chicken:

• 3-4 boneless chicken breasts
• salt & pepper, to taste
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Sweet and Sour Sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt
• green onions, chopped

Directions:

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the eggs and then the cornstarch to coat . Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13  baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 50 minutes to one hour and during the baking process you will need to turn the chicken every 15 minutes or so.   The sauce will be thick when done.  Serve with stir fry veggies and steamed or fried rice and garnish with chopped green onions.   

• Fried Rice
• 3 cups cooked white rice (day old or cold rice works best)
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.  Garnish with chopped green onions.

Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Dijon Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes or Yukon Gold potatoes
• 1 large yellow onion, sliced
• 3 tablespoons good olive oil
• 3 tablespoons coarse ground Dijon mustard
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan.  Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed. 

Crockpot Mexican Chicken (two meals from one dish)

Sorry, no actual picture of the dish this time.  Isn’t this crock pot adorable?  This is what my first one looked like (found on Etsy).  It was a good one.  I tried the recipe below last week and it was a winner.  Enjoy.

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
• 1 cup salsa
• 1 package taco seasoning
• 1 cup sour cream 
  

Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.  Serve over rice and top with cheese.

Bonus Chicken Enchilada Soup recipe for leftovers:

The next night I used the leftovers for a delicious soup.  I started by sautéing garlic, onions, and bell pepper in a little butter and then add in leftover chicken and sauce.  Thin with chicken stock and season if needed.  Serve with fried tortilla strips.  Yum! 

Baja Fish Tacos

These tacos certainly aren’t Tex-Mex but I like them anyway.  I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/2 – 1  teaspoon ground cayenne pepper, depending on personal tastes

Directions:  Mix all ingredients together and refrigerate for at least 30 minutes.
Batter
Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1 cup beer

Directions:  Mix together and that’s it
Additional Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 12 corn tortillas
• 1/2 medium head cabbage, finely shredded
• lime wedges (not optional)

Directions:
Thaw your fish and, if necessary, cut into 3-4″ strips.  Heat oil on medium high.  Dip fish into batter and fry until nicely browned.  Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.

Crockpot Lasagna

Who knew lasagna could turn out so perfect in the crockpot??  It’s delicious and easy.  No need to cook the noodles first.  Genius!
Ingredients:

• 1 box lasagna noodles
• 16 oz cottage cheese
• 2 lbs ground beef, cooked and drained
• 2 - 26 ounce cans or jars of spaghetti sauce
• 2 cups shredded Italian cheese blend

Instructions:

1. Place cottage cheese into the food processor and pulse until the consistency of ricotta . Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of each cheese. Repeat process until all ingredients are used, ending with sauce.
2. Cover and cook on low 6-8 hours.

Four Bean Salad

This falls under the category of retro recipes but I still like it.  It’s great to take to a barbecue or a picnic.
Ingredients

• 1 can green beans
• 1 can green peas
• 1 can baby lima beans
• 1 can kidney beans
• 1 can of white corn
• 1/4 cup of sliced red onion
• 1-1/2 cups of chopped celery
• 1 small bell pepper, diced small
• 1/2 tablespoon of kosher salt
• 1 cup of granulated sugar
• 1 cup of apple cider vinegar
• 1/2 cup of canola or vegetable oil 
• 1 teaspoon of paprika
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions
Drain and combine the green beans, peas, lima beans, corn, red onion, bell pepper, celery and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight.

Bacon, Cheese and Chive Biscuits

A tasty twist on my biscuit recipe for your Sunday morning breakfasts.  Delicious along side a fried egg and some hash browns or grits. 
Ingredients:

• 2 cups flour
• 2 tsp of baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 6 slices bacon, cooked and chopped
• 1 cup cheddar cheese, grated
• 2 tbsp chives
• 3/4 cup of buttermilk

Directions:
Preheat the oven to 425 degrees.   Mix all the dry ingredients together.   Cut the butter into pieces, and work into the flour mixture with  a pastry cutter until it resembles pea-sized crumbs.   Stir in bacon and cheese and add the liquid and mix/knead in bowl until dough forms, kneading as little as possible.   Turn out dough out on a floured surface and pat out to 3/4” thick.   Using a round cutter or glass cut out your biscuits out, don’t twist the dough. Place on a greased baking sheet close together but not touching and bake for 15 minutes or until the tops are slightly brown.
Makes 8 biscuits.

Honey Ginger Glazed Tilapia

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)
Instructions:
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.
Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork.

Buttermilk Peach Pie

Recipe from Southern Plate

You just can’t get more southern than buttermilk pie and peaches.  I found this recipe at Southern Plate and it was delicious.  I didn’t feel like dragging out the cookbook so I searched for a crust recipe on the internet and used the one below.  You only need one crust for this recipe so just half the ingredients for the crust.

Ingredients

• 1 Can (29 oz) Yellow Cling Peaches in Heavy Syrup, drained
• 2 heaping tablespoons all purpose flour
• 1 Cup Sugar
• 3 Eggs
• 1/3 Cup Buttermilk
• 1/2 Cup Butter or Margarine, Melted
• 1 teaspoon Vanilla
• 1 deep dish pie shell, unbaked
• 1/2 teaspoon cinnamon

Instructions

1. Place peaches in bottom of pie shell.
2. In mixing bowl combine all other ingredients and mix with whisk until well combined.
3. Pour over peaches.
4. Place pie on baking sheet and bake at 350 for forty minutes, or until the middle doesn't jiggle when moved.

All Butter, Really Flaky Pie Dough from Smitten Kitchen

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.