Thursday, April 15, 2010

White Chicken Chili

White Chicken Chili
3 cans navy beans
4 cloves garic
1/2 c. butter
1/4 c. flour
3/4 c. chicken broth
2 c. half and half
1 tsp. tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. pepper
8 oz. can chopped chilies
4 boneless skinless chicken
1 1/2 c. monterey jack cheese, shredded
1/2 c. sour cream
  1. Saute garlic in 2 tsp. butter, brown chicken.
  2. Add remaining butter and whisk in flour.
  3. Add broth and half and half, stirring constantly.
  4. Simmer for 5 minutes.
  5. Stir in spices and then add everything escept for the sour cream.
  6. Simmer for 20 minutes.
  7. Just before serving add sour cream.

I got this recipe from my sister for my wedding in an awesome recipe book she made for me. This recipe is DELICIOUS! I loved it, and it keeps well.

Shredded Pork Wraps

Shredded Pork Wraps

1 c. salsa, divided

2 Tbsp. cornstarch

1 boneless pork loin roast (2 pounds)

6 (8-inch) flour tortillas

3 c. broccoli slaw mix

1/2 c. (2 oz) shredded Cheddar cheese.

  1. Combine 1/4 c. salsa and cornstarch in small bowl; stir until smooth. Pour mixture into Crock-Pot. Top wish pork roast. Pour remaining 3/4 c. salsa over roast. Cover; cook on low 6-8 hours.

  2. Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.

  3. Divide shredded meat evenly among tortillas. Spoon about 2 Tbsp. salsa mixture on top of meat in each tortilla. Top evenly with broccoli slaw and cheese. Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining salsa mixture as dipping sauce.

I LOVED this recipe! The only thing I changed was I didn't use broccoli slaw...I just used lettuce and other normal taco toppings! Oh and I cubed it because I had to use pork chops instead of a pork roast and it was just easier.

Sweet Chicken Curry

Sweet Chicken Curry
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 large green or red bell pepper, but into 1-inch pieces
1 large onion, sliced
1 large omato, seeded and chopped
1/2 c. prepared mango chutney
1/4 c. water
2 Tbsp. cornstarch
1 1/2 tsp. curry powder
Hot cooked rice
  1. Place chicken, belle pepper, and onion in Crock-Pot. Top with tomato.
  2. Mix chutney, water, cornstarch, and curry powder in small bowl. Pour over chicken.
  3. Cover; cook on low 3 1/2-4 1/2 hours or until chicken is tender and no longer pink. Serve over rice.

I did this in a Pressure cook it anywhere from 16-25 minutes on high. I also didn't use the mango chutney. It was a pretty tasty recipe!

Wednesday, February 17, 2010

Chocolate Gnache and Airhead Roses.

Chocolate Gnache
8 oz. Heavy Cream
9 oz. chocolate (1 1/2 c.)
Heat the heavy cream on med-high until right before simmer.
Take off heat and add chocolate.
Set aside and cover for about 5 minutes.
Whisk until smooth.
...and you're done! How easy is that?

Airhead Roses! These are SO much fun to make and they look really impressive when you're done. One airhead makes one rose.

Tuesday, November 10, 2009

Cashew Chicken!


1 Tbsp. oil

1/4 c. or more cashews

1 chicken breast half, cut in chunks

1/2 c. chicken broth

2 Tbsp. soy sauce

1 Tbsp. cornstarch

1/2 tsp. sugar

1/4 lb. Chinese snow peas

1/4 lb. fresh mushrooms

1/2 c. celery, sliced or chopped

1/2 c. carrots, sliced or chopped

2 green onions, sliced

  1. In large nonstick pan, heat oil and stir-fry cashews on medium heat until lightly toasted. Remove cashews from pan with slotted spoon.
  2. In same pan, stir-fry chicken until tender and no longer pink in center. Remove chicken from pan with slotted spoon. Remove pan from heat.
  3. In a small bowl, combine chicken broth, soy sauce, cornstarch and sugar. Set aside. Return pan to heat.
  4. Place snow peas, mushrooms, celery and carrots in pan and stir-fry 3 minutes, stirring constantly. Stir in soy sauce mixture.
  5. Add green onions and cook until well blended and thickened and add chicken.
  6. Add cashews just before serving.

Makes 4 cups (serves about 1 person)

I made this for dinner tonight and it was DELICIOUS! I had to quadruple the recipe to feed everyone, but it worked out nicely. (If you are feeding 2 people double it, 3 people triple it, and so forth.) We left out the mushrooms. But other than that we followed the recipe spot on and it was SUPER easy! I was intimidated by the name of the meal "Cashew Chicken" sounds pretty fancy shmancy...but it was so easy and SO good! We put ours over noodles but everyone agreed it would have been better with rice. Anyway, this is a MUST TRY recipe!

Wednesday, October 28, 2009

Spaghetti Squash!

**Spaghetti Squash!**

2 lbs. Spaghetti Squash

Butter and Salt, to taste

  1. Preheat oven to 350 degress.
  2. Wash unpeeled squash. Pierce all over with a fork.
  3. Place on foil lined cookie sheet and bake 1-1 1/2 hours.
  4. After baking, cut squash in half, scrape out seeds with large spoon.
  5. Separate into strands with a fork.
  6. Season with butter and salt.

Serves 4

We actually cut ours in half, pierced it with a fork and then on one half we did butter and salt and pepper and on the other half we did butter and brown sugar. Ours came out slightly watery, mushy, and not so flavorful. I would suggest doing it the way the recipe says, cook it whole and add your seasoning (whatever they may be) afterwards.

Monday, October 5, 2009



1 lb. Lean Ground Beef

1/4 c. Onion, Chopped

1 tsp. Garlic, Minced

1 (15oz) Can Tomatoes

1 Package spaghetti sauce mix

1 (6oz) can tomato paste

1 1/2 c. water

1/2 tsp. Garlic Powder

1/2 tsp. Oregano

2 1/2 c. Mozzarella Cheese

1/2 c. Parmesan Cheese, Grated

1 (8oz) carton Cottage Cheese

6 Lasagna Noodles

  1. To make sauce: In skillet, brown ground beef with onion and garlic. Drain. Add tomatoes, spaghetti sauce mix, tomato paste, water, garlic powder, and oregano. Simmer 10 minutes.
  2. Preheat oven to 350 degrees. Spray 9" by 9" baking pan with cooking spray.
  3. Cook lasagna noodles according to directions on box and drain.
  4. Layer ingredients in pan:
  • Spread 1/3 of the sauce in pan.
  • Place 3 noodles over sauce. Fold ends to fit pan.
  • Cover noodles with 1/2 carton cottage cheese, 3/4 c. Mozzarella cheese, and 1/4 c. Parmesan cheese.
  • Repeat steps.
  • Top with remaining sauce and 1 c. Mozzarella cheese.

Be sure the last layer of sauce and cheese completely covers noodles.

5. Bake uncovered for about 40 minutes.

Serves 4

I made this for dinner tonight! I only changed a couple things, but only because I didn't have some things. I used Spaghetti sauce instead of the tomatoes, spaghettie seasoning, tomatoe sauce, and water...and I used grated cheddar instead of Mozzarella. It was SO tasty! My husband is pretty picky when it comes to Lasagna and he said this is the BEST recipe we've tried...BY FAR! I like the simplicity of it! Its super easy and extremely delicious!

I also used a bigger pan (thats why mine looks so thin in the pictures) but it worked out nicely because I was fixing for 5 adults and 1 child AND we had enough for everyone to have seconds and some leftovers for lunch tomorrow :) BONUS!