Mmmm...this is one of my favorite recipes of all times, White Chicken Chili. I got this recipe last year from my sister-in-law and I promise you I have made in at least a dozen times since them. It makes quite a large batch so I often will make a large pot and freeze half of it for a later date! Who doesn't like to come home from a long day at work to a meal that has already been cooked and all you have to do is re-heat it. I just love recipes like that, otherwise I find I get burned out of cooking fast. Hope you find this recipe as delicious as we do!
What you need:
- 1 rotisserie chicken shredded
- 1 can of chicken broth
- 1 medium yellow onion chopped
- 1 1/2 tsp of garlic powder ( we really like garlic so we often will use minced garlic and a little more than 1 1/2 tsp but it is completely up to you and your liking!)
- 1 Table spoon of olive oil
- 2 cans of great northern white beans
- 2 cans of green chili's
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1/2 tsp. pepper
- 1/4 tsp cayenne pepper
- 1 cup of sour cream
- 1/2 cup whipping cream
- Frito's
- shredded cheese
In a stock pot place shredded chicken in the bottom of pot. Cover the chicken with chicken stock, the chopped yellow onion, garlic, and olive oil. Bring your pot to a boil and then add your beans, green chilies, salt, cumin, oregano, pepper, and cayenne. Let this simmer on low heat for about 30 minutes. Then add sour cream and whipping cream. Stir this together and let it simmer for a couple of minutes to thicken. Then fill a bowl with Frito's, top with chicken chili, sprinkle some cheese on top and you have yourself a wonderful hearty Fall dinner!
Well it's tradition on the Holiday side of my family that when we are all together we always have our Grandmothers famous Spaghetti and Meatballs for some meal, this meal typically lands on Christmas every year but occasionally I will get a hankering for her yummy meatballs. So a few Saturday's back I was cooking lots of meals for the week to get a head start. While cooking I started thinking hmmm... why not start a pot of meatballs. So I did.This recipe is very simple but it does take some time for the meatballs to cook.
This is what you will need...
1 lbs. of ground turkey
1/2 cup of cracker crumbs
2 eggs
1/2 tsp. salt
1/4 tsp pepper
1 medium onion chopped
1 clove of minced garlic
1/4 tsp red pepper
1 1/2 tsp parm cheese
Mix ingredients in a medium sized bowl with your hands. Form into small bowls making sure there are no cracks. Place in a medium size sauce pan and cover with red sauce. Cook on a low temperature for 1 1/2 hours, stirring occasionally. Check to make sure they are cooked thoroughly and add to your favorite pasta for a delicious Italian meal!
Wow, its been too long since I have been on here. The school year is finally underway and I finally have some free time. I am really getting excited for some fall weather so I have decided to add one of my favorite fall recipes to share with you today. It is a delicious moist pumpkin bread which is so fitting for this time of year. The smell alone make its feel like fall in your home! The recipe is short and simple but to die for! I hope your family enjoys it as much as mine! We use it as a great way to start our mornings with such a tasty breakfast! Hope you enjoy!
What you will need...
- 2/3 cup of shortening
- 2 cups of sugar
- 1 cup of crushed pineapple
- 1 cup of pumpkin
- 3 1/2 cups of flour
- 2 teaspoons of soda
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 teaspoon of cloves
- 1 1/2 teaspoons of cinnamon
- 1 1/2 sticks of softened butter
- 4 eggs
Mix together butter, shortening, sugar. Then add eggs, soda, salt, baking powder, cloves cinnamon. Slowly add flour about a 1/2 a cup at a time. Then mix in pineapple and pumpkin. Pre-heat you oven 350 degrees. Spray a loaf pan with Pam or any other non- stick cooking spray. Bake for 40-45 minutes or until a knife comes out clean after being inserted in the middle of the loaf. Let it cool for about 10 minutes before taking it out of the pan. This recipe will make two loaves of bread. I often will eat one and freeze one for later! I hope you enjoy cooking a fun tasty Fall treat!
Today I am trying something new with my blog. I am linking up with my friend Megan's blog for Foodie Friday! I love cooking and baking so today I am sharing with you another one of my grandmothers recipes. Today we are cooking up some Potato Salad. This Potato Salad is cooked at all BBQ's in my family. The funny thing is that every one in my family loves this stuff except for my grandmother and I who are always the ones who make it. I am just a picky eater and am weird about certain textures, but if you love potato salad I promise I have never found anyone who didn't love this recipe. This is one of my husbands favorites but his family made their potato salad a little different than my family, so I thought why not combine the two family recipes. So here it is and I hope you enjoy it as much as our families have!
Ingredients:
4 Medium Sized Potatoes
4- 5 Green Onion
2 Ribs of Celery
4-5 Slices of Bacon
1 Cup of Mayo
1-2 tsp. of Mustard
Salt and Pepper to Taste
Pinch of Paprika
Directions:
First bring a large pot of water to a boil. Place the entire potato into the pot and boil until soft. When soft remove the potato from the pot and set aside to cool. Once cool remove the skin of the potato and cut into chunks and place it into a large bowl. Then cut up your green onion and celery ribs and place them into the same bowl. In a smaller bowl put the mayo and add a little mustard to make the mixture a pale yellow color. Then mix the mayo mixture into the larger bowl of potato's, and add salt and pepper to taste. Then garnish with your crumbled up bacon and a sprinkle of paprika.
Hope you bring this dish as a side to your next party or enjoy it with your family at you own cook out!
The past few days have been a bit difficult and there is nothing that brings a smile to my face like baking. I was tired of making the usual desserts and I have been craving cupcakes over the past few day. I stumbled across this recipe on allrecipies and decided to give it a try. I had majority of the ingredients already at my house and was on my way to the store anyways so I could pick up the other ingredients I would need. I really hope these cupcakes are as delicious as they sound. Hope you give them a try!
Ingredients:
· 1/3 cup shortening
· 1/3 cup peanut butter
· 1 1/4 cups packed brown sugar
· 2 eggs
· 1 teaspoon vanilla extract
· 1 3/4 cups all-purpose flour
· 1 3/4 teaspoons baking powder
· 1 teaspoon salt
· 1 cup milk
· 16 miniature peanut butter cups
· 1 hershey chocolate bar
First cream together shortening, peanut butter, and brown sugar till fluffy. Add eggs one at a time, then add vanilla. Then combine flour, baking powder, and milk. Then fill a muffin pan with muffin liners or spray with pam. Fill muffin cups with 1/4 cup of batter. Then press a peanut butter cup into the center of each until the top edge is even with the batter. Baker at 350 for 22-24 minuets. Cool for ten minutes. While they are cooling melt chocolate bar and drizzle chocolate sauce on the tops of these cupcakes!
