Saturday, October 29, 2011

White Chicken Chili

This recipe makes a feast! Its makes my soup pot completely full so we are only able to eat about 1/2 then I freeze the rest for another night!! It freezes really well! I hope you enjoy it as much as we do!
1 rotisserie chicken deboned (or 4 chicken breast oven roasted and diced)
1 can of Chicken Broth
4 Cans of cannellini beans or Great white Northern beans ( I like bushes cannellini beans)
1 can Cream of chicken Soup
16 oz of Dairy fresh Sour cream
1 can of Rotel
1 small can of chopped green chilles
1 Pound  of Velveta cheese cubed
1 small bag of frozen white corn
1 package of Mc Cormick White chicken Chilli mix
1/2 stick of butter
1 onion cubed
2 celery ribs chopped
2 garlic cloves minced
1/2 a bell pepper chopped
2 chicken bullion cubes
put chicken bullion cube in 1/4 C of really hot water and set aside. Saute onion, celery, and bell pepper, and garlic in butter. when veggies are semi-soft add the seasoning mix. cook till soft and then pour in the chicken bullion and water and then stir. Add chicken broth and chicken and stir again. Then begin adding all the rest of your ingredients. Do not drain anything....just pour it all in! Keep your pot on med -low and stir often till everything is melted and well incorporated. Then let keep on very low for about 30- 40 min to let all the flavors melt together. Stir it from to time so nothing sticks to the bottom. ENJOY!

Tuesday, October 25, 2011

Pumpkin Spiced Pecan Pancakes

When Chris (my husband) works late, we often have breakfast for supper. It is one of my favorite things and one of his least favorite things for supper. Tonight we had pancakes and on my last trip  visiting my sister in Baltimore she introduced me to this pancake mix put out by Williams Sonama that is a pumpkin spice mix and also a seasonal item. Well it was the most fantastic pancake mix I had ever used/tasted. I thought I definitely need more of this stuff but I hesitated to stock pile cans of it like I was expecting a nuclear war because at $15 a pop I just wasn't sure I needed it that bad. So with a little thought to it I said I bet I can do something like this and gave it a try!! It turned out pretty dang close if I say so myself!! So here is the recipe for all my friends to enjoy! ( This recipe was made for 1 adult and 2 children...about 6 nice size pancakes. double it if you want to feed more)
1 1/4 cups of Krustez pancake mix
1/2 can of Libby's pure pumpkin
1 egg
3/4 cup of milk ( maybe a little more...depends on the consistency you like)
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 tsp cinnamon
a little less than a 1/4 tsp of nutmeg
Mix milk, pumpkin, cinnamon, nutmeg, brown sugar, and egg together with a whisk. then add your pancake mix and gently whisk in the pecans. once its all mixed together, have your pan hot and ready to go. ( mine is usually set to just below medium ) Put a small pat of butter in the pan and just as it gets melted  pour in a pancake. ( I used a cookie keeps them all about the same size and i jiggle the pan to get a good even spread) when the pancake starts to bubble at the edges then you very gently flip it over. it will rise in the center and it should be done....slap on some butter and maple syrup and you have just a little bite of heaven!!!


Wednesday, October 12, 2011

Chicken, Artichoke and Spinach with Pasta in a Sundried tomato cream sauce

This recipe is simple to through together if you have all the ingredients on hand! The best part is that it taste like you spent hours making it!
3 boneless skinless chicken breast (cut into bite size strips/cubes then lightly salted and peppered)
1 jar sun dried tomato cream sauce (sun dried tomato Alfredo sauce)
2 Tbsp of white wine
1 can artichokes quatered
1 1/2 cups cooked orzo ( or another small pasta that you prefer)
1 bag of fresh spinach
1/4 C of parmesean cheese
1 bag of Sargento Italian cheese mix

place raw chicken in bottom of 9x13 pan and then mix cream sauce with wine and pour over the top of the chicken. place artichokes on top and put 1/2 of your Parmesan and half the bag of Italian cheese on top and bake for 30 min at 375 degrees. remove from oven and stir in the orzo and spinach. put the rest of the cheese on top and but back into the oven till cheese is melted. (about 8 min) Remove from oven and serve.