Tuesday, February 16, 2010

White Chili

White Chili

3-4 15 oz. cans of white chili beans

2-3 cups uncooked cubes of chicken

1 t. cumin powder

1 t. chili powder

1 t. garlic salt

1 cup white onion, cut up

2 T. butter

6 cup chicken soup stock, or prepared bouillon

1 c. salsa

Sauté onions and chicken in butter, add to rest of ingredients. Cook until hot.

*I made mine in the crock pot and it worked great. I had uncooked white chili beans (not canned), so I let them cook in the crock pot for a while before adding the rest of the ingredients. I didn’t measure exactly some of the ingredients; just go by taste. It was super yummy and made for good leftovers*

Thursday, February 11, 2010

Easy Enchiladas

Whenever we make enchiladas, we make chicken ones, since that's what we both prefer. But we've got lots of frozen hamburger that needs to be eaten before we move in 2 months... so I went searching for an easy beef enchilada recipe and here's what I found. From cooks.com. It was pretty tasty... and so easy!


Flour or wheat tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese

Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.

Cook beef or chicken and add to mixture.

Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.

Place enchiladas in baking dish.

Pour shredded cheese and remaining sauce over top.

Bake 20 minutes or until hot at 325˚.*

*We're almost at sea level, so I had to cook mine at a hotter oven temp*

Thursday, February 4, 2010

The Pioneer Woman's Chicken Parmigiana

I made this tasty recipe for my anniversary and my husband thought (and still thinks I am) a gourmet cook. If you want to see her step by step directions with pictures click here. Mine looked like this:

Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 6

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)(I used Chicken Broth instead)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Wednesday, February 3, 2010

Chocolate Peanut Butter Cookies...Heavenly

For Sarah...I actually posted. :) Miracles happen.

These are worth every calorie. They are the closest cookie to a Reeses Peanut Butter Cup. I love them. Yum. (I have no clue how to change the underline. Sorry.)
Doesn't get much better than Chocolate and Peanut Butter! I found this recipe on my friends blog. You have to try these...they are worth every calorie. We made these yesterday since everything was closed down for 2 inches of snow...seriously. Church was even canceled. Crazy. Anyway, these were blissful. Yum! The name says it all. Now I better go work out. :)


Magic in the Middle Cookies
from My Kitchen Cafe Blog via King Arthur Flour Blog

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
4. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
9. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
10. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
11. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.