Oh my, this is good. We had to make a second batch because we kept eating it as it came out of the oven!
12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-qt. saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Makes 20 (1/2 cup) servings.
Campbell's Chicken and Rice Casserole
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
1.Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
2.Top with chicken. Season chicken as desired. Cover.
3.Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
1.Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
2.Top with chicken. Season chicken as desired. Cover.
3.Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
Byerly's Wild Rice Soup
6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Barley Risotto with Root Veggies and Kale
This recipe is from the cool website Grill-A-Chef, by Chef Joshua whom I recently "met" when he appeared on "Chopped" in my living room. :)
1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese
1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.
1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese
1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.
Salmon with Lentils & Orange-Basil Dressing
2 1/4 cups water
1 cup brown lentils
salt and pepper
4 6-oz. salmon fillets
1-2 navel oranges
1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. olive oil
1/2 cup loosely packed fresh basil leaves
2 medium shallots, finely chopped (about 1/4 cup)
1/2 cup chopped fresh parsley
Preheat oven to 400. In 2-qt saucepan, combine water, lentils, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.
Meanwhile, spray 13x9 glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with salt and pepper. Roast salmon 15-20 minutes or just until opaque throughout.
While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 tsp. peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 Tbsp. oil, salt and pepper. Stir in basil.
In non stick 10-inch skillet, heat remaining 1 tsp. oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup).
Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.
1 cup brown lentils
salt and pepper
4 6-oz. salmon fillets
1-2 navel oranges
1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. olive oil
1/2 cup loosely packed fresh basil leaves
2 medium shallots, finely chopped (about 1/4 cup)
1/2 cup chopped fresh parsley
Preheat oven to 400. In 2-qt saucepan, combine water, lentils, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.
Meanwhile, spray 13x9 glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with salt and pepper. Roast salmon 15-20 minutes or just until opaque throughout.
While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 tsp. peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 Tbsp. oil, salt and pepper. Stir in basil.
In non stick 10-inch skillet, heat remaining 1 tsp. oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup).
Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.
Lethal Peppermint Chocolate Cake
Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
Spaghetti Pie
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Directions
1.Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
4.Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
5.Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Directions
1.Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
4.Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
5.Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Baked Oatmeal Snack Bars
1 1/2 cups rolled oats
1/2 cup raisins
1 tsp. cinnamon
1 1/4 cups milk
1 egg
1 tsp. vanilla
Plenty of brown sugar
Preheat oven to 350. Mix dry ingredients; mix wet ingredients. Pour wet into dry; stir to combine. Pour into a 9x9 baking dish, sprayed with cooking spray. Bake for 40 minutes and let cool before cutting.
Makes 9 bars; each bar has approximately 165 calories, 3 grams fiber, 5 grams protein.
1/2 cup raisins
1 tsp. cinnamon
1 1/4 cups milk
1 egg
1 tsp. vanilla
Plenty of brown sugar
Preheat oven to 350. Mix dry ingredients; mix wet ingredients. Pour wet into dry; stir to combine. Pour into a 9x9 baking dish, sprayed with cooking spray. Bake for 40 minutes and let cool before cutting.
Makes 9 bars; each bar has approximately 165 calories, 3 grams fiber, 5 grams protein.
Sweet Potato Enchilada Stack
1 lg. sweet potato, peeled and cubed
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Peanut Chicken Stir Fry
8 oz. uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
Overnight French Toast
1/2 cup butter, melted (1 stick)
12 - slices Texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk
Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.
12 - slices Texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk
Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.
Joan's Raspberry-Sour Cream Pie
2 9-inch unbaked pie crusts
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
Scotcheroos
6 cups Rice Krispies
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
Korean Chicken
This is Bill's parents' recipe, from some of their neighbors who were from Korea. I usually at least double the marinade; no matter how much of this I make, we eat it all up by the next day!
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
Picadillo
Please note that I made this without the diced potato (which is interesting) and added a scoop of raisins (which I think are key in picadillo). I also used some of the juice from the jar of olives for additional moisture. Also I didn't have a green pepper, so I substituted minced carrot. Yum!
•1 pound ground beef
•1 teaspoon oregano
•1 teaspoon cumin
•4 cloves garlic
•1 medium white onion (chopped fine)
•1 small green pepper (chopped)
•1/2 cup beef stock
•3/4 cup tomato sauce
•2 small potatoes (peeled and diced)
•8 to 10 green olives (pitted)
•salt and pepper to taste
•olive oil for sautéing
Preparation:
1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
•1 pound ground beef
•1 teaspoon oregano
•1 teaspoon cumin
•4 cloves garlic
•1 medium white onion (chopped fine)
•1 small green pepper (chopped)
•1/2 cup beef stock
•3/4 cup tomato sauce
•2 small potatoes (peeled and diced)
•8 to 10 green olives (pitted)
•salt and pepper to taste
•olive oil for sautéing
Preparation:
1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Pesto-Chicken Penne Casserole(s)
1 pkg. (16 oz.) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
Tender Chicken Nuggets
Ingredients
* 1 cup crushed cornflakes
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/4 cup prepared Ranch salad dressing
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* Additional Ranch dressing
Directions
1. In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan.
2. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
* 1 cup crushed cornflakes
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/4 cup prepared Ranch salad dressing
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* Additional Ranch dressing
Directions
1. In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan.
2. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
Kim's Favorite Spring Salad
6 cups baby arugula
1 tsp. fresh lemon juice
1/8 tsp. kosher salt
2 Tbsp. olive oil
1 avocado
shredded parmesan
Toss together arugula, avocado, lemon juice, and salt.
Drizzle with oil and toss to combine well.
Top with parmesan.
1 tsp. fresh lemon juice
1/8 tsp. kosher salt
2 Tbsp. olive oil
1 avocado
shredded parmesan
Toss together arugula, avocado, lemon juice, and salt.
Drizzle with oil and toss to combine well.
Top with parmesan.
Ruby Radishes
1 T. butter
1 bunch radishes
1 t. sugar
1⁄2 t. red wine vinegar
2 T. fresh dill
Fresh ground black pepper , to taste
Melt the butter in a skillet over medium heat, add the radishes, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.
1 bunch radishes
1 t. sugar
1⁄2 t. red wine vinegar
2 T. fresh dill
Fresh ground black pepper , to taste
Melt the butter in a skillet over medium heat, add the radishes, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.
Crock Pot Omelette Casserole
•12 eggs
•1 32 oz bag of frozen hashbrown potatoes -- partially thawed
•1 lb of bacon cut into small pieces -- fried and drained
•1/2 cup diced onions
•3/4 lb diced or shredded cheddar cheese
•1 cup milk
•1/2 tsp dry mustard
•salt and pepper to taste
As if you were making lasagne, layer your ingredients as such (bottom to top):
1. potatoes
2. bacon
3. onions
4. cheese
5. potatoes
6. bacon
7. onions
8. cheese
Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours.
•1 32 oz bag of frozen hashbrown potatoes -- partially thawed
•1 lb of bacon cut into small pieces -- fried and drained
•1/2 cup diced onions
•3/4 lb diced or shredded cheddar cheese
•1 cup milk
•1/2 tsp dry mustard
•salt and pepper to taste
As if you were making lasagne, layer your ingredients as such (bottom to top):
1. potatoes
2. bacon
3. onions
4. cheese
5. potatoes
6. bacon
7. onions
8. cheese
Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours.
Annie's Cobb Salad
Salad:
2 heads romaine hearts
1 pkg. riviera salad mix
crumbled bacon
grilled chicken breasts
avocado
red onion
tomato
blue cheese crumbles
Dressing; wisk together:
2T balsamic vinegar
1/4 c. honey dijon mustard
olive oil
Yum!
2 heads romaine hearts
1 pkg. riviera salad mix
crumbled bacon
grilled chicken breasts
avocado
red onion
tomato
blue cheese crumbles
Dressing; wisk together:
2T balsamic vinegar
1/4 c. honey dijon mustard
olive oil
Yum!
Spaghetti & Meatball Stroganoff
1/2 lb. uncooked spaghetti (1 lb. works fine too)
3/4 lb. frozen cooked meatballs, thawed
2 Tbsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
1 can condensed cream of mushroom soup, undiluted
1/4 cup milk
1 Tbsp. concentrated au jus sauce (beef bouillon works fine too)
1/8 tsp. Cajun seasoning (paprika works fine too)
8 oz. sour cream
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
3/4 lb. frozen cooked meatballs, thawed
2 Tbsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
1 can condensed cream of mushroom soup, undiluted
1/4 cup milk
1 Tbsp. concentrated au jus sauce (beef bouillon works fine too)
1/8 tsp. Cajun seasoning (paprika works fine too)
8 oz. sour cream
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
Mexican Lasagna
1 head cauliflower, cored
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
-------------------------
* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
Chicken Divan
1 head fresh broccoli (can sub 2x10oz. pkgs. frozen)
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
Scotcheroos
Fill large bowl with 6 cups of rice krispies.
In separate microwave bowl add:
1 cup karo (light colored) syrup
1 cup sugar
1 cup peanut butter
Microwave the above mixture just enough in microwave until it can be stirred together. Pour hot mixture over the bowl of rice krispies and mix until all rice krispies are covered. Press into a greased 9x13 pan.
Frosting topping:
1 pkg choc. chip semi sweet morsels
1 pkg butterscotch chips
Microwave just enough to hand mix the chips to a smooth consistency with no chunks or chips. Frost the rice krispie bars and chill to set.
In separate microwave bowl add:
1 cup karo (light colored) syrup
1 cup sugar
1 cup peanut butter
Microwave the above mixture just enough in microwave until it can be stirred together. Pour hot mixture over the bowl of rice krispies and mix until all rice krispies are covered. Press into a greased 9x13 pan.
Frosting topping:
1 pkg choc. chip semi sweet morsels
1 pkg butterscotch chips
Microwave just enough to hand mix the chips to a smooth consistency with no chunks or chips. Frost the rice krispie bars and chill to set.
Perfect Pound Cake
3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!
Scalloped Potatoes with Ham
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
Simple, Hearty White Chili
1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
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