Saturday, June 9, 2012
White Chicken Chili
Lisa received this recipe from Summer Jenkins and we have absolutely loved it. Per the rumor, it has won every ward chili competition it has been entered into - in multiple states. Note that the recipe makes a VERY large pot – probably 20 servings.
2 medium white onions
1 tablespoon garlic powder
1 tablespoon oregano
2 tablespoons cumin
½ teaspoon cayenne pepper
2 small cans green chilies (diced)
4 cans (15-oz) White Great Northern Beans (drained)
3 cups chicken broth (2 cans)
1 chicken bouillon cube
4 cups cooked chicken breast (diced bite size pieces)
2 cans white corn (undrained)
32 oz sour cream
Sauté onions in ½ cube butter in pot. Add everything else BUT sour cream. Cook 30 minutes. Add sour cream. Cook 10 minutes. Top with grated Jack Cheese.
Friday, June 8, 2012
Ina Garten's Roasted Root Vegetable Salad
18 red pearl onions, peeled
2 -3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
Preheat the oven to 400 degrees.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown and caramelize, 15-20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.
2 -3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
Preheat the oven to 400 degrees.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown and caramelize, 15-20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
Apple Cider Vinaigrette:
3 tablespoons apple cider vinegar1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.
Dinner Rolls
This recipe came from Rissa Telford and it is yummy!
2 pkg yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
1 cup butter
1 cup sugar
2 teaspoons salt
6 beaten eggs
6-9 cups flour
Soften yeast in lukewarm water and set aside. Scald milk. Remove from heat, and add butter, sugar, and salt. Let cool.
Beat eggs together in mixing bowl. Add yeast, and cooled milk mixture. Mix together until well blended.
Add flour (the key is to make the dough VERY sticky, so that it holds together, but sticks to your fingers). Place dough in a buttered bowl, and let raise in a warm place for 1 1/2 hours.
Divide dough in half, roll out into a circle. Baste circle with butter, and cut into 16 pie shaped pieces. Roll large to small and place onto ungreased cookie sheet. Raise again for 1 hour.
Bake at 350 degrees for 15 minutes until golden brown. Baste with butter.
ENJOY!
2 pkg yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
1 cup butter
1 cup sugar
2 teaspoons salt
6 beaten eggs
6-9 cups flour
Soften yeast in lukewarm water and set aside. Scald milk. Remove from heat, and add butter, sugar, and salt. Let cool.
Beat eggs together in mixing bowl. Add yeast, and cooled milk mixture. Mix together until well blended.
Add flour (the key is to make the dough VERY sticky, so that it holds together, but sticks to your fingers). Place dough in a buttered bowl, and let raise in a warm place for 1 1/2 hours.
Divide dough in half, roll out into a circle. Baste circle with butter, and cut into 16 pie shaped pieces. Roll large to small and place onto ungreased cookie sheet. Raise again for 1 hour.
Bake at 350 degrees for 15 minutes until golden brown. Baste with butter.
ENJOY!
Lemon-Feta Chicken Breast
Serves 4
1/4 cup fresh lemon juice
2 tbsp. olive oil
1 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 (8 oz.) boneless, skinless chicken breasts
8 tbsp.crumbled feta cheese
4 tsp. chopped scallions
Homemade Pico de Gallo
1. In a large bowl, mix lemon juice, olive oil, oregano, salt and pepper. Add chicken breasts and marinate in the refrigerator for up to 2 hours. [I marinated mine for 2 hours.]
2. Preheat oven to 350 degrees. Remove chicken from marinade and sear in a large skillet over medium-high heat for 3 to 5 minutes on each side until it is a lovely golden brown.
3. Place chicken in a 13x9" glass baking dish. Top each breast with 2 tbsp. feta cheese and 1 tsp. scallions.
4. Bake for 30-35 minutes or until juices run clear.
Serve this with your favorite, homemade, fresh pico de gallo by putting a small dollop on the top of the cooked chicken breast when serving. Serve remaining pico de gallo on the side. THIS IS DELICIOIUS! and easy! and beautiful! and healthy!
1/4 cup fresh lemon juice
2 tbsp. olive oil
1 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 (8 oz.) boneless, skinless chicken breasts
8 tbsp.crumbled feta cheese
4 tsp. chopped scallions
Homemade Pico de Gallo
1. In a large bowl, mix lemon juice, olive oil, oregano, salt and pepper. Add chicken breasts and marinate in the refrigerator for up to 2 hours. [I marinated mine for 2 hours.]
2. Preheat oven to 350 degrees. Remove chicken from marinade and sear in a large skillet over medium-high heat for 3 to 5 minutes on each side until it is a lovely golden brown.
3. Place chicken in a 13x9" glass baking dish. Top each breast with 2 tbsp. feta cheese and 1 tsp. scallions.
4. Bake for 30-35 minutes or until juices run clear.
Serve this with your favorite, homemade, fresh pico de gallo by putting a small dollop on the top of the cooked chicken breast when serving. Serve remaining pico de gallo on the side. THIS IS DELICIOIUS! and easy! and beautiful! and healthy!
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