White Chicken Chili

I haven't blogged any recipes for a long time and the only excuse I have is that I haven't made anything new that I haven't already shared with you.  I made a batch of this chili last weekend to share with some friends while we watched football. I thought this was already on my blog???... but looks like I never posted it. Its a good one!  Hope you enjoy it!

Fall is a great time of year for chili.  This recipe makes a big pot of chili and is a crowd pleaser.  I usually divide mine into containers and freeze it so we have it ready to go thoughout the winter.

INGREDIENTS
1 chicken or about 4 cups cooked & chopped  (I use a rotisserie chicken from Sams Club to save time)
3 garlic cloves, pressed
1 cup onion, chopped
1 yellow or red bell pepper, chopped
1/3 cup fresh or jarred jalapenos, chopped
2 large cans great northern beans (40 oz each), drained & rinsed
1 can white corn, drained (optional)
2 teaspoons vegetable oil
4 cans (14.5 oz each) chicken broth
2 tablespoons southwest seasoning mix (or taco seasoning)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
1/4 cup fresh cilantro, chopped

DIRECTIONS
1.  Heat oil in a large stock pot.  Add onions, jalapenos, pepper and garlic.  Cook about 5 minutes until the onion is tender.

2.  Measure 2 cups of the beans and mash with a fork in a bowl, set aside.

3.  Add chicken, mashed beans, remaining beans, broth, corn, seasonings and lime juice to the pot.  Bring to a boil; reduce heat and simmer 25 minutes.

4.  Combine cornstarch and water, stirring until smooth.  Add to chili and continue cooking 5 minutes.

5.  Stir in cilantro just before serving.  Garnish with shredded cheese, sour cream, jalapenos and tortilla strips.

Makes about 18 cups

Recipe adapted from Pampered Chef "Main Dishes" White Lightning Chicken Chili

Flatbread Pizza

The majority of Fridays over this summer we have been having "Flatbread Friday" at our house.  Sometimes by the end of the week I don't always feel like preparing a big meal so I have been making these quick and easy flatbread pizzas. I haven't blogged them yet because I don't really have an exact ingredient list but after giving it some more thought that's actually the fun part about these little pizzas...you can use leftovers and top them with pretty much anything to create your own version your family will like. I have listed below just a few we have made over the summer...get creative, the possibilities are endless!  I usually make two pizzas and its enough for my husband and I to share. Keep in mind my ingredient measurements are estimates.

I buy my flatbreads at Aldi (6 in a pack for $2) but I'm sure they can be found at your favorite grocery store.  Look in the bread or deli section.

DIRECTIONS
Preheat your oven to 400'F (or toaster oven or grill). Place flatbread on a baking stone or cookie sheet, top flatbread with your favorite ingredients (take it easy, the crust is super thin so you don't want to pile on too much).  Bake for 5-6 min keeping a close eye on them because they bake fast.   Slice into 6 pieces and serve. 1 flatbread serves one person.  Could be used as an appetizer as well.

Caprese
Tomato, chopped or sliced (about 1/3 cup)
Fresh basil leaves, chopped (3-4 leaves)
Fresh mozarella, chopped into small pieces (1 slice of a mozarella ball)
Regular mozarella, shredded (about 2 tbs)
olive oil (about 1/2 tsp)
garlic, crushed (1/2 clove)
balsamic glaze (Giant Simply Enjoy brand is a good one)

spread the olive oil and garlic on the flatbread, top with tomatoes, cheese and basil.  bake.  drizzle with balsamic glaze after removing from the oven.


Steak & Blue Cheese
leftover steak or roast beef luncheon meat (sliced finely, about 1/4 cup)
blue cheese salad dressing (1/2 - 1 tsp)
balsamic glaze
sauteed onion slices (about 1/4 cup)
blue cheese crumbles (1-2 tbs)
mozarella, shredded (about 2 tbs)

spread blue cheese dressing and a small amount of the balsamic glaze on the flatbread, top with onions, steak & cheeses.  bake.  drizzle with additional balsamic glaze after removing from the oven.


Turkey Bacon Ranch
turkey luncheon meat (about 3 slices)
1-2 slices cooked bacon, crumbled
ranch salad dressing (about 1 tsp)
cheddar cheese, shredded (about 2-3 tbs)
chipotle seasoning
chopped tomatoes (1 tbs, optional)

spread ranch dressing on flatbread, sprinkle with a small amount of chipotle seasoning (Webber Grill Mates brand makes a good one), top with turkey, bacon, cheese and tomatoes. bake.


Grilled Chicken BBQ
grilled chicken breast, chopped (about 1/4 cup)
BBQ sauce (about 1 tbs)
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
cheddar and/or mozzarella, shredded (about 2-3 tbs)

spread bbq sauce on flatbread, top with peppers & onions, chicken and cheese.  bake.


Traditional Pizza
pizza sauce (about 2 tbs)
mozarella cheese, shredded (2-3 tablespoons)
additional toppings optional such as pepperoni, mushroom slices, pepper slices, etc.

spread pizza sauce on flatbread, top with cheese and any optional toppings. bake.


Jalapeno Sausage
1 link Jalapeno turkey sausage, sliced thinly
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
pepperjack cheese, shredded (2-3 tbs)

top flatbread with sausage, onions, peppers & cheese.  bake.


Buffalo Chicken
leftover buffalo chicken dip (about 1/4 cup)

spread on flatbread. bake.

Chicken Corn Soup

I can't make it through summer without making a big pot of chicken corn soup.  This is something I remember having every summer since I was a little girl.  My Grandpa Tatem would make chicken corn soup and bring it to the Manfred family reunion to share.  My mom made it countless times.  There's a comfort factor involved when you eat something that brings happy memories along with it ...its the type of food that doesn't just fill your tummy but your soul as well.

I use a rostisserie chicken from Sam's and low sodium boxed broth to save time but if you want to cook a fresh chicken and make your own chicken broth then go for it!  This recipe makes enough soup to stock your freezer so you can enjoy this in the winter too.

INGREDIENTS
4 cups cooked chicken meat, chopped or shredded
1 tbs vegetable oil
7 celery stalks, chopped (2 cups)
4 carrots, peeled & chopped (1 1/2 cups)
1 small onion, chopped
12 cups chicken broth
6 cups corn (yellow or white fresh off the cob, canned or frozen no salt added)
3 hard boiled eggs, peeled and chopped (optional)
salt & pepper
Rivels, optional (mix 1 egg, 3 tbs flour & dash of salt)

makes 20 servings

DIRECTIONS
In a large stock pot (8 quart) saute the onions, celery and carrots in oil until the celery is tender.  Add the chicken, broth, corn, eggs, salt & pepper.  Bring to a boil.  Meanwhile make rivels... in a small bowl mix together 1 egg, 3 tablespoons flour and a dash of salt.  Drop mixture by spoonfuls into the boiling soup. Let simmer 15 minutes.

Tomato and Blue Cheese Crostini

Its tomato season time!  mmm, I could eat tomatoes with every meal of the day when they are home grown.  This is a great summer appetizer that's super easy to make and if you like tomatoes as much as me you will love these.

INGREDIENTS
french baguette
tomatoes (sliced or chopped)
blue cheese salad dressing
basil leaves
salt & pepper

DIRECTIONS
I purposesly did not put ingredient measurements because you can make as little or as much as you want.  I suggest 2-3 slices of baguette per person.  Slice the baguette in about 1/2" slices, toast at 400' in toaster oven or conventional oven for 3-5 minutes until just slighly toasted (not yet brown).  Remove from oven and top each slice with 1/4 - 1/2 teaspoon blue cheese salad dressing, then with tomato slice, then chopped basil leaves and a tiny bit of salt & pepper.  Bake an additional 3-5 minutes.  Enjoy while warm!

Margarita Cupcakes

I saw these online almost a year ago.  I was hesitant to make them because I couldn't quite imagine how tequila would taste in a dessert???  I've made cupcakes with alcohol before ... Mojito Cupcakes and Irish Cupcakes but tequila just had me wondering because the flavor can be so strong.  These cupcakes seriously taste like margaritas.  So if you like margaritas you will like these cupcakes!  They were a crowd pleaser at the picnic we went to over the weekend.  Enjoy!

INGREDIENTS

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

Zest and juice of 1 1/2 limes

2 tablespoons tequila

1/4 teaspoon vanilla extract

1/2 cup buttermilk (I used 2% milk and it worked fine)

To Brush the Cupcakes

1 tablespoon tequila

1 tablespoon triple sec or orange liquor 

For the Tequila-Lime Frosting

1 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS

1.  Preheat over to 325'F.  Line a cupcake pan with liners.  (regular cupcake pan or mini ... recipe makes 12 standard cupcakes or 48 mini).  

2.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

3.  In an electric mixer on medium-high speed, beat butter & sugar until light and fluffy (about 5 minutes).  

4.  Reduce mixer speed and add the eggs one at a time, mixing thoroughly after each addition.  

5.  Scrape the sides of the bowl and add the lime zest, lime juice, tequila and vanilla.  Mix until combined.

6.  Reduce mixer speed to low and add the dry ingredients in 3 batches, alternating with the milk in 2 batches.  Mix only until just incorporated. 

7.  Divide batter evenly among the muffin cups.  If making standard size cupcakes bake for 25 minutes (mini cupcakes bake for 12 minutes) or until just slightly golden and a toothpick inserted comes out clean.

8.  Allow cupcakes to cool for 5-10 minutes.  Remove to cooling rack.  Brush tops with tequila/triple sec mixture.  Allow to cool completely before frosting.

9.  To make the frosting, whip the butter on medium-high speed in an electric mixer using the whisk attachment for 5 minutes.  Reduce speed to medium-low and gradually add the sugar, mixing and scraping the sides until it is all incorporated.  Add the lime juice, tequila and salt and mix on medium-high until light and fluffy.  If the frosting appears too soft you can add some additional sugar one spoonful at a time until you reach the desired consistency.  Frost cupcakes.  If you wish you can garnish with lime zest & a sprinkle of coarse salt. 

Recipe from Brown Eyed Baker

Peanut Butter Cup Crunch Brownies

My chocolate & peanut butter love continues with these amazing candy-bar-like brownies.  I made them this weekend to take along to a friend's picnic.  The base layer is a brownie, then topped with chopped peanuts, chopped peanut butter cups and finally the top layer is a crunchy peanut butter & chocolate layer of heaven.  The top tastes like a Nestle Crunch bar with peanut butter.  YUM!!!!

INGREDIENTS
Bottom Layer
Brownie Mix for 13 x 9 pan (plus all the ingredients listed on the box)

Middle Layer
3/4 cup salted peanuts, chopped
8 full size Reeses Peanut Butter cups, chopped (or Fun Size Snicker Bars work too)

Top Layer
1 1/2 cups creamy peanut butter
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
1 tablespoon butter
1 1/2 cups Rice Krispies cereal

DIRECTIONS

1.  Mix and bake the brownies according to the box directions, however, bake for 5 minutes less than the recipe states. I recommend lining the pan with parchment paper for easy removal.

2.  Remove brownies from the oven and sprinkle with the chopped salted peanuts and chopped peanut butter cups.  Return to the oven and bake an additional 5 minutes.

3.  While the brownies are finishing in the oven, melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat.  Stir in the cereal until evenly coated.  Remove brownies from the oven and pour the chocolate/peanut butter mixture over the top.  Spread to cover evenly.  Allow to cool and then refrigerate for at least 2 hours before slicing.  Cover tightly and store in the refrigerator.  Makes 24 brownies or more depending on how small you slice them.  I sliced mine small because they're rich like a candy bar and got about 36 brownies out of the recipe.

Enjoy!

Recipe from Sally's Baking Addiction

Grilled Citrus Shrimp

I LOVE shrimp!  This recipe is a great way to make shrimp in the summertime.  Marinating the shrimp in the citrus juice gives them a great flavor and the spice from the cayenne gives just enough heat without being overly spicy.  Serve with grilled vegetables and a cold glass of white wine.

INGREDIENTS
16 ounces uncooked shell-on medium to large shrimp (wild caught are worth the extra money vs farm raised)
2 lemons
2 limes
1/2 cup orange marmalade
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)
1/4 teaspoon ground red pepper/cayenne

DIRECTIONS

1.  Peel and devein shrimp, leaving tails on.
2.  Using a juicer, juice lemons to measure 1/4 cup juice.  Juice limes to measure 1/4 cup juice.  Pour juices into a small bowl.  Add orange marmalade, oil, garlic and red pepper.  Mix until well blended.
3.  Place shrimp in the citrus marinade and press down so they are completely covered by the citrus juices.  Marinate in the refrigerator for 45 minutes to 1 hour.  Do NOT marinate longer than 1 hour or your shrimp will start to cook in the citrus juice (aka ceviche).
4.  Prepare grill for cooking over medium heat.  Place shrimp on skewers and place on grill for 5-6 minutes, turning once.  Brush with extra marinade while cooking.

Recipe adapted from Pampered Chef "Casual Cooking" Citrus Shrimp Skewers