White Chicken Chili
Kristina Benson
Ingredients
- 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finey minced
- 2 (14.5 oz) cans chicken broth
- 1 (4 oz) can diced green chilies
- 1 1/2 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
- 1 1/4 cup fresh corn (frozen works too)
- 2 (15 oz) cans Cannelini beans, drained and rinsed
- 1 Tbsp fresh lime juice
- chopped fresh cilantro, for serving
- shredded Monterrey Jack cheese, for serving
- tortilla chips, for serving (optional)
Directions
- Heat olive oil in a 6 quart enamled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
- Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
Paper Bag Turkey
Jenie Rainey
1 whole turkey, 23-25 pounds
1 large brown paper bag (grocery bag)
Butter, soft but not melted
Salt or garlic salt and pepper to taste
Remove neck and giblets from cavities. Rinse the turkey and pat dry with paper towels. Stuff, if desired.
Thoroughly coat the turkey with butter using your fingers or a paper towel. Season generously.
Place the turkey in the paper bag. Seal the bag with staples, paper clips or a needle and thread. (Use 2 bags if 1 is too small.)
Place the turkey on a sturdy shallow baking pan. Bake at 325° for about 5 hours. Reduce the cooking time to 4-4 1/2 hours for an unstuffed or smaller turkey.
And no, the paper will not burn, and the turkey will not taste like paper. But you will enjoy all those little gasps of appreciation when you “unwrap” your perfect paper bag turkey!
Chicken Skewers
4 chicken breast, cut into small pieces. Place in a dish that has a lid for marinating
Marinade
1 pkg. Italian salad dressing mix ( dry )
1/3 cup veg. oil
1/3 cup dry white wine
2 Tablespoons lemon juice
Mix all together. Pour over chicken and toss to coat. Place in refrigerator for 20 min. or longer. I just left mine in the fridge while I prepped my potatoes.
Soak wooden skewers in water to prevent burning. (30 min) remove from water and skewer chicken. Grill on Med. heat for 15- 18 min or until chicken is cooked through.
Stroganoff
Dalva Fisher
1 lb. chopped beef
2 tbs. minced onion
3 tbs. butter
2 cans mushrooms
½ can tomato sauce
1 tbs. mustard
2 tbs. ketchup
1 C water
1 t. salt
½ t. pepper
2 cans table cream/crème de leche (Nestle brand-found on the Mexican food isle)
1 can milk
Cook beef, onion and butter until sauce is clear. Add mushrooms, tomato sauce, mustard, ketchup, water, salt and pepper along with the cream and milk.
Note: If the stroganoff is not being served that day, then refrigerate until needed. Heat and add cream and milk.
Serve over rice. (recipe below)
Rice
*Only use Basmati Rice
1 C rice (wash)
2 T oil
2 t onion
1 t fresh garlic
2 C water
Brown the oil, onion, and garlic. Add rice and stir. Add water and bring to a boil then reduce heat to simmer. Cook covered for 20 min.
TORTELLINI ALFREDO Patty Foote
1 9 oz pkg refrigerated meat or cheese filled tortellini
1 4 oz jar roasted red bell peppers
1/2 cup refrigerated (or jarred) light Alfredo sauce
1/2 cup shredded fresh basil
1/4 to 1/2 tsp coarsely ground black pepper
1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers
and cut into 1/2 inch wide strips. In a large saucepan heat
Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and
add sweet peppers. Simmer for 5 minutes, stirring often.
2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black
pepper. Makes 3 large servings.
Never Fail Turkey
from Ruth Huth & Valerie Rogers
Ingredients:
1 Fresh or Thawed Turkey
1 Large Brown Paper bag (two may be needed depending on size of turkey)
Butter/margarine
Salt & Pepper and season to taste
Directions:
1) Preheat oven to 325 degrees F (175 degrees C.)
2) Remove
the bags from the inside of the turkey. Wash the inside as well as
the outside of the turkey. Pat outside with a paper towel.
3) Spread butter/margarine all over the outside of turkey and sprinkle seasonings as desired.
4) Prepare
the paper bag by liberally buttering the inside of the bag. Butter
should seep through bag; if there are any dry spots on the outside of
the bag butter the outside of bag as needed.
5) Place
turkey inside of bag; fold edges of bag closed to keep drippings
contained. If turkey is very large, two bags may be needed, make sure
bags overlap.
6) Put bagged turkey into deep roasting pan and cook turkey until done. Turkey will take less time for cooking with this method. There will be no need for basting.
7) When turkey is done, take turkey out of bag and transfer drippings into a pot in order to make homemade gravy.
Tortellini Soup Emily Dursteler
2-3 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
2-3 garlic cloves (minced)
1 46 oz. Can chicken broth
1 small pkg fresh/frozen cheese tortellini
1 16 oz. Can stewed or diced tomatoes
1 pkg Hormel pepperoni sticks, sliced thickly
Saute minced garlic and other herbs in hot oil till golden. Add pepperoni, tomatoes & chicken broth and bring to a boil. Add tortellini and cook 5 to 7 minutes or till tender. Salt and pepper to taste.
Pea and Pesto Soup Jackie Rutkoskie
2 cups water
3 cups frozen peas
2 scallions
1 teaspoon kosher salt
1/2teaspoon lime juice
1/4cup pesto, I used 3 tablespoons
Bring water to boil, add peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard scallions and blend the peas and liquid (add 1 cup, then more as wanted for consistency you like), with pesto in a blender. Serve warm.
Pea and Basil Soup
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2teaspoon freshly ground black pepper
4-1/2cups frozen peas
3/4cup chopped fresh basil leaves
2 cups chicken broth
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4cup diced roasted red bell peppers
Sauté onion, garlic, salt and pepper in olive oil and butter. Cook until onion is soft and translucent. Add peas and basil, and until peas are thawed. Place the peas mixture in a blender. Add 1 cup of chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling. Serve with slice of fresh mozzarella cheese on top of each bowl of soup and sprinkle with diced roasted red bell peppers. (I did not like this garnish, the soup alone was good, with this garnish, just ok. With the sweetness of the peas, I tried topping it with sour cream and, or grated cheese, was a nice contrast and made it a very good soup, I liked this topping for the Pea and Pesto soup too.)
Tortellini Soup Emily Dursteler
2-3 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
2-3 garlic cloves (minced)
1 46 oz. Can chicken broth
1 small pkg fresh/frozen cheese tortellini
1 16 oz. Can stewed or diced tomatoes
1 pkg Hormel pepperoni sticks, sliced thickly
Saute minced garlic and other herbs in hot oil till golden. Add pepperoni, tomatoes & chicken broth and bring to a boil. Add tortellini and cook 5 to 7 minutes or till tender. Salt and pepper to taste.
Pea and Pesto Soup Jackie Rutkoskie
2 cups water
3 cups frozen peas
2 scallions
1 teaspoon kosher salt
1/2teaspoon lime juice
1/4cup pesto, I used 3 tablespoons
Bring water to boil, add peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard scallions and blend the peas and liquid (add 1 cup, then more as wanted for consistency you like), with pesto in a blender. Serve warm.
Pea and Basil Soup
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2teaspoon freshly ground black pepper
4-1/2cups frozen peas
3/4cup chopped fresh basil leaves
2 cups chicken broth
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4cup diced roasted red bell peppers
Sauté onion, garlic, salt and pepper in olive oil and butter. Cook until onion is soft and translucent. Add peas and basil, and until peas are thawed. Place the peas mixture in a blender. Add 1 cup of chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling. Serve with slice of fresh mozzarella cheese on top of each bowl of soup and sprinkle with diced roasted red bell peppers. (I did not like this garnish, the soup alone was good, with this garnish, just ok. With the sweetness of the peas, I tried topping it with sour cream and, or grated cheese, was a nice contrast and made it a very good soup, I liked this topping for the Pea and Pesto soup too.)
No comments:
Post a Comment