Tuesday, March 25, 2008

A few recipes our small group Loves!

White Chicken Chili

1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans

Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.

Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
Spray Butter
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

You can use any fruit you would like.
Lentils and Rice a la Jen Pederson

1/2 cup brown rice
3/4 cup brown lentils
1 onion chopped finely
1/2t. basil
1/2t. oregano
1/2t. thyme
1/4t. garlic powder
3 c. vegetable or chicken broth

Put all ingredients into a glass covered, oven proof dish and mix. Cover with lid and put into a 300 degree oven for 1 1/2 hours. Uncover and sprinkle cheese on top. Put back in the oven for a few minutes until the cheese melts.

Monday, March 24, 2008

Kristie--it was a lentils and rice recipe that Jen Pederson posted. I'll look for it today and get that to you.
Thats a great idea for April recipes---recipes on a budget!!
Also, for March, party recipes. Things to feed a crowd kind of stuff.

Sunday, March 23, 2008

megan-you mentioned a while ago the lentil soup recipe that Carrie posted --and i cannot for the life of me find it on here. i've scoured it from beginning to end. so---can you please send me that recipe so i can try it?? thanks.

second--do any of you have any menus that require few ingredients... AKA....meals on a budget. :)

third--megan i forget what kind of meals you were asking for last time....but i'll check my email and try to respond to that too!

thanks and adios.

Tuesday, March 18, 2008

here's my fave party cake obsession...

1 package dark chocolate cake mix

1 cup vegetable oil

1 (3-ounce) package instant chocolate pudding

4 eggs

3/4 cup strong coffee

1/2 cup creme de cacao

1/4 cup Kahlua


1 cup confectioners' sugar, sifted

2 tablespoons strong coffee

2 tablespoons creme de cacao

2 tablespoons Kahlua

For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao and Kahlua in a large bowl. Beat 4 minutes until quite smooth. Pour into a well greased 10-inch tube pan until 3/4 full. (Save any remaining batter for cupcakes...) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlua and creme de cacao. Mix well and spoon over the warm cake.

Thursday, March 06, 2008

I just tried Kristies Chicken Stew recipe tonight. Super yummy and really easy for a weeknight meal. We had it with a rustic bread and butter. Next time I may serve it with some garlic mashed potatoes as well and a salad.

Saturday, March 01, 2008

Chicken Stew with Tomatoes and White Beans:

For a one pot meal easy to make ahead, I like this Chicken Stew. It has Italian overtones so you could go with pasta and antipasti sides, or a tomato and fresh mozzerela salad.

Servings: 4 to 6 servings.

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)(my husband likes it w/o bones-- i like the flavor of the dark meat though)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Preparation: Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
Okay ladies... I'm back in. Dedicated and here to stay! :) I'll try to post pictures next time. Love, Kristie

For anyone who likes fish, here's a Salmon BBQ sauce that's easy to make ahead and then cook last minute:
1/4 lb butter
1/3 cup dry sherry or white wine
2 cloves garlic crushed
1 1/2 T dry mustard or Grey Poupon
1 1/2 T soy sauce
3 T catsup

Melt butter in saucepan over low heat. Add other ingredients, stir to mix. Spoon over salmon fillets (skin side down) and bbq over low heat until just done. (Or bake in oven at 350 degrees.)

Serve with rice and some veges and it's a great dinner!