I love to cook, but I love to eat even more! This chili is delicious and so very easy. I could have eaten all of it in one sitting.
1 tablespoon olive oil
1 pound chicken, chopped
1 McCormick White Chicken Chili packet
1 cup water
1 can white beans, undrained
Cook your chicken in the heated olive oil until it is thoroughly cooked. Add the seasoning packet, the water, and the beans. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. (This recipe is on the back of the seasoning packet.)
1 avocado
2 cloves garlic
salt to taste
sour cream to taste
To make the avocado cream sauce, cube the avocado. Mince two cloves of garlic and add to the avocado mixture. Next, add the salt and sour cream to taste. This is really nice on top of the chili. It tones down the spicy heat from the seasoning packet.
Saturday, February 13, 2010
Friday, February 12, 2010
Sweet and Sour Pork
Ingredients:
2 pork loin chops, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
salt and pepper to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (20 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
Directions:
1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat oil in a large, heavy saucepan. I used the amount of oil that I thought I would need. I'm not big on measuring.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and pepper. Remove from heat, and set aside.
5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, veggie mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Serve this over rice. It's delicious! Trust me; I'm gobbling it down as I type. Just a random sidenote, I used fresh green onions that my wonderful grandparents-in-law gave to me.
I adapted this recipe from Allrecipes.com.
2 pork loin chops, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
salt and pepper to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (20 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
Directions:
1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat oil in a large, heavy saucepan. I used the amount of oil that I thought I would need. I'm not big on measuring.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and pepper. Remove from heat, and set aside.
5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, veggie mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Serve this over rice. It's delicious! Trust me; I'm gobbling it down as I type. Just a random sidenote, I used fresh green onions that my wonderful grandparents-in-law gave to me.
I adapted this recipe from Allrecipes.com.
Tuesday, February 9, 2010
Slow Cooker Cheeseburger Soup
olive oil
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
12 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 corn tortilla chips, crumbled
Heat olive oil in a large skillet over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.
We're having this with homemade cheddar and herb foccacia. I love my bread machine.
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
12 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 corn tortilla chips, crumbled
Heat olive oil in a large skillet over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.
We're having this with homemade cheddar and herb foccacia. I love my bread machine.
Chicken Tacos with Avocado Tomato Salsa and Ranch Dipping Sauce
4 chicken thighs
Taco seasoning to taste
In a slow cooker, season the chicken thighs with taco seasoning (I used a lot!), and cook for 8 hours on low. When finished cooking, allow the chicken to cool and shred it. (I added more taco seasoning and garlic salt while it was still warm.)
Avocado Tomato Salsa
1 avocado
1 plum tomato
1 clove garlic
salt to taste
Dice the avocado and tomato. Mince the garlic clove. Mix all three items together and add salt. Chill until serving, this allows the flavors to fuse.
Ranch Dipping Sauce
Mix equal parts ranch dressing and sour cream until the flavor is where you like it. Chill until serving.
I used homemade flour tortillas for this...here's the recipe I use: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html. Otherwise, you can just use store bought tortillas! The homemade ones are amazing!!!!!! Try them.
Assemble how you like them and enjoy.
Taco seasoning to taste
In a slow cooker, season the chicken thighs with taco seasoning (I used a lot!), and cook for 8 hours on low. When finished cooking, allow the chicken to cool and shred it. (I added more taco seasoning and garlic salt while it was still warm.)
Avocado Tomato Salsa
1 avocado
1 plum tomato
1 clove garlic
salt to taste
Dice the avocado and tomato. Mince the garlic clove. Mix all three items together and add salt. Chill until serving, this allows the flavors to fuse.
Ranch Dipping Sauce
Mix equal parts ranch dressing and sour cream until the flavor is where you like it. Chill until serving.
I used homemade flour tortillas for this...here's the recipe I use: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html. Otherwise, you can just use store bought tortillas! The homemade ones are amazing!!!!!! Try them.
Assemble how you like them and enjoy.
Thursday, February 4, 2010
Buffalo Chicken Dip
3 chicken breasts, cooked and shredded
2 blocks cream cheese, softened
buffalo sauce
ranch dressing
hot sauce
cheddar cheese
Spread the cream cheese onto the bottom of a square baking dish. Sprinkle a few dashes of hot sauce onto the cream cheese. In a separate bowl, coat the shredded chicken in ranch dressing and buffalo sauce. I just eyeball this. I put a lot of each. Spread the chicken mixture over the cream cheese. Top the dip with lots of sliced or shredded cheese. Bake at 350 degrees for 30 minutes, or until the dip is bubbly and the cheese is melted. We eat this with Wheat Thins. Fresh celery would be great also! Jason loves this dip. It's very man-friendly.
2 blocks cream cheese, softened
buffalo sauce
ranch dressing
hot sauce
cheddar cheese
Spread the cream cheese onto the bottom of a square baking dish. Sprinkle a few dashes of hot sauce onto the cream cheese. In a separate bowl, coat the shredded chicken in ranch dressing and buffalo sauce. I just eyeball this. I put a lot of each. Spread the chicken mixture over the cream cheese. Top the dip with lots of sliced or shredded cheese. Bake at 350 degrees for 30 minutes, or until the dip is bubbly and the cheese is melted. We eat this with Wheat Thins. Fresh celery would be great also! Jason loves this dip. It's very man-friendly.
Sour Cream Cheesecake with Blueberry/Strawberry Topping
I made this yesterday in the morning time. It was AMAZING! Try it. I dare you.
Graham Cracker Crumb Crust
1.5 graham cracker crumbs
1/4 cup ground almonds
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
Mix the crumbs, almonds, sugar and cinnamon well. Add the melted butter to the mixture and use a fork to mix it throughout. Press the crumbs into the bottom of a round springform pan. Set aside.
Cheesecake Filling
2 (8 ounce) packages cream cheese
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
3 large eggs, beaten
Allow all ingredients to come to room temperature before mixing and baking. This should prevent your cake from cracking and splitting. Beat the cream cheese, sugar, flour, and vanilla until combined. Beat in the sour cream until smooth. Stir in the eggs. Pour the filling over the cracker crumb crust. Bake at 375 degrees for 50 minutes.
Allow to cool in the pan on a rack for 45 minutes. Remove the sides of the pan, and cool completely on the rack. Chill for at least 4 hours before serving.
Blueberry/Strawberry Topping
1 pint blueberries
1 pint strawberries, slice
1/4 cup sugar
Mix the fruit and sugar in a bowl and allow to sit for a few hours. Before serving, spoon the fruit mixture onto the top of the cheesecake.
I'm thinking that honey or melted strawberry preserves mixed into the fruit might be a nice touch too. I'll save that for next time.
Graham Cracker Crumb Crust
1.5 graham cracker crumbs
1/4 cup ground almonds
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
Mix the crumbs, almonds, sugar and cinnamon well. Add the melted butter to the mixture and use a fork to mix it throughout. Press the crumbs into the bottom of a round springform pan. Set aside.
Cheesecake Filling
2 (8 ounce) packages cream cheese
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
3 large eggs, beaten
Allow all ingredients to come to room temperature before mixing and baking. This should prevent your cake from cracking and splitting. Beat the cream cheese, sugar, flour, and vanilla until combined. Beat in the sour cream until smooth. Stir in the eggs. Pour the filling over the cracker crumb crust. Bake at 375 degrees for 50 minutes.
Allow to cool in the pan on a rack for 45 minutes. Remove the sides of the pan, and cool completely on the rack. Chill for at least 4 hours before serving.
Blueberry/Strawberry Topping
1 pint blueberries
1 pint strawberries, slice
1/4 cup sugar
Mix the fruit and sugar in a bowl and allow to sit for a few hours. Before serving, spoon the fruit mixture onto the top of the cheesecake.
I'm thinking that honey or melted strawberry preserves mixed into the fruit might be a nice touch too. I'll save that for next time.
Chicken Ragu with Linguini
Best. Pasta. Dish. Ever.
Marinara Sauce
1/2 cup olive oil
2 small onions, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
2 (28 ounce) cans crushed tomatoes
1 (8 ounce) can tomato sauce
2 bay leaves
Salt and Pepper to taste
Saute onions and garlic (until translucent) in heated olive oil. Add the celery, carrots, salt and pepper and saute until tender. Next, add your crushed tomatoes, tomato sauce, and bay leaves. Let this simmer for about an hour. While your sauce is simmering, start preparing your chicken thighs cooked in white wine with garlic, rosemary, and shallots.
2 tablespoons olive oil
8 chicken thighs
2 garlic cloves, minced
1.5 shallots, minced
2 teaspoons rosemary
2/3 cup dry white wine (I use Sutter Home Chardonnay)
Cook the thighs, garlic and shallots in oil. Once the liquids have reduced, add the rosemary and wine. Let this simmer for about 5 minutes and allow the flavors to fuse. Add this to the marinara sauce and serve over linguini. This is great with a light salad. Try my cheesecake recipe for dessert.
I've adapted this from the Food Network site.
Marinara Sauce
1/2 cup olive oil
2 small onions, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
2 (28 ounce) cans crushed tomatoes
1 (8 ounce) can tomato sauce
2 bay leaves
Salt and Pepper to taste
Saute onions and garlic (until translucent) in heated olive oil. Add the celery, carrots, salt and pepper and saute until tender. Next, add your crushed tomatoes, tomato sauce, and bay leaves. Let this simmer for about an hour. While your sauce is simmering, start preparing your chicken thighs cooked in white wine with garlic, rosemary, and shallots.
2 tablespoons olive oil
8 chicken thighs
2 garlic cloves, minced
1.5 shallots, minced
2 teaspoons rosemary
2/3 cup dry white wine (I use Sutter Home Chardonnay)
Cook the thighs, garlic and shallots in oil. Once the liquids have reduced, add the rosemary and wine. Let this simmer for about 5 minutes and allow the flavors to fuse. Add this to the marinara sauce and serve over linguini. This is great with a light salad. Try my cheesecake recipe for dessert.
I've adapted this from the Food Network site.
Italian Meatball Subs
These are so easy and delish!
Homemade Meatballs
1 pound of ground beef
1/4 cup bread crumbs
1 egg, beaten
1 clove garlic, minced
Dash of Italian seasoning
Mix the above ingredients. Roll the mixture into your preferred size meatballs. Place the meatballs on a broiler pan and bake for 30 minutes at 350 degrees. Makes about 20 meatballs. I bet these would be great with a bit of parmesan cheese mixed in. I'm thinking that substituting shallots for the garlic would be nice, too.
Sandwich Construction
4 Hoagie Rolls
Meatballs
8 ounce can tomato sauce
Mozzarella cheese
Slice the hoagie rolls open and stuff them with the meatballs. Then, pour the tomato sauce over the meatballs and cover liberally with cheese. I rolled our sandwiches in foil and baked them for about 10 minutes. You could also put them under the broiler. (I tend to avoid our broiler due to my bad habit of burning/catching things on fire.) To each their own! FYI, these freeze well. If frozen, microwave them for 4 minutes at 50% power. Enjoy!
Homemade Meatballs
1 pound of ground beef
1/4 cup bread crumbs
1 egg, beaten
1 clove garlic, minced
Dash of Italian seasoning
Mix the above ingredients. Roll the mixture into your preferred size meatballs. Place the meatballs on a broiler pan and bake for 30 minutes at 350 degrees. Makes about 20 meatballs. I bet these would be great with a bit of parmesan cheese mixed in. I'm thinking that substituting shallots for the garlic would be nice, too.
Sandwich Construction
4 Hoagie Rolls
Meatballs
8 ounce can tomato sauce
Mozzarella cheese
Slice the hoagie rolls open and stuff them with the meatballs. Then, pour the tomato sauce over the meatballs and cover liberally with cheese. I rolled our sandwiches in foil and baked them for about 10 minutes. You could also put them under the broiler. (I tend to avoid our broiler due to my bad habit of burning/catching things on fire.) To each their own! FYI, these freeze well. If frozen, microwave them for 4 minutes at 50% power. Enjoy!
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