Slow Cooker Creamy White Chicken Chili

 

Emilie served this delicious chili in Yellowstone.  I believe this is the original site source: http://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/

PREP TIME: 5 MINUTES, 
COOK TIME: 8 HOURS
SERVES 6

INGREDIENTS

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles
  • 1 15 oz can whole kernel corn,drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPINGS:

  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey Jack or Mexican cheese

 

Cajun Chicken Fettucine Alfredo

This is what we made for Father’s day dinner.  It was so good.  Even grandpa, who is roast beef and potatoes man went back for seconds.

Original site source:  http://comfortablydomestic.com/2011/03/cajun-chicken-alfredo/

Ingredients

  • 4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
  • 1 1/2 Tbs. Cajun blackening spice (I found it at the grocery store spice aisle)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • 1/4 C. dry white wine (I used chicken broth)
  • 1 1/2 C. heavy cream (or half-and-half)
  • 1 1/2 C. good quality, freshly grated Italian cheeses (I found a blend of Asiago, Parmesan, and Fontina at the grocery store)
  • 3 oz. herbed goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound fettuccine, cooked
  • Pinch of ground nutmeg, for garnish
  • Chopped parsley, for garnish

Instructions

1. Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.

2.     Preheat oven to 350 degrees F.

3.     Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.

4.     Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

5.     Meanwhile, cook the pasta according to package directions and begin cooking the sauce.

For the Sauce

If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.

1. Pour the chicken broth into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

2. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

3. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

4.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

5.  Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

Zucchini and Ground Beef Casserole

ZUCCHINI AND GROUND BEEF CASSEROLE

6 c. sliced zucchini
1/4 c. chopped onion
1 lb. ground beef
1 tbsp. butter
1 pkg. Stove Top stuffing mix
1 1/2 c. water
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
Cook zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.Prepare stuffing mix according to package directions, using 1 1/2 cups water. Combine soup and sour cream in bowl. Add zucchini, ground beef and carrots. Spoon half the stuffing into greased 9×13 inch baking pan. Layer ground beef mixture and remaining stuffing on top. Bake at 350 for 40-50 minutes or until golden brown.

Judy’s Beef Stew

Ingredients:

  • 9-10 potatoes diced
  • 2 bags of baby carrots, sliced in half
  • 2 lbs stew meat, brown in oil in skillet
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 2 envelopes Lipton onion soup mix

Directions:

Put all together in roaster pan.  Bake at 225 degrees for six hours.  Serves 16.  Or halve the recipe and put in your crock pot and cook all day on low.  To think the sauce, add beef broth to desired consistency.

Roasted Mushroom Beef Stroganoff

I got this delicious recipe from my friend Shauna.

Ingredients
  • For the Beef
  • 2 tablespoons olive oil
  • 1 pound chuck tail or chuck roast, cut into chunks
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Water or beef stock
  • For the Stroganoff
  • 1 pound cremini mushrooms, thickly sliced or quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small shallot, sliced
  • 2 cloves garlic, sliced
  • ½ cup heavy cream
  • 1 cup braising liquid
  • Kosher salt and freshly ground pepper to taste
  • 8 ounces pappardelle pasta
  • ½ cup créme fraiche
  • ¼ cup fresh chives, chopped
Instructions
  1. To Prepare the Beef
  2. Preheat the oven to 325 degrees F.
  3. Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
  4. When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
  5. To Prepare the Stroganoff
  6. Preheat the oven to 375 degrees F.
  7. Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
  8. In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
  9. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
  10. Serve with a dollop of créme fraiche and fresh chives.

 

Alton Brown’s Shepherd’s Pie

FOR THE POTATOES
  1. 1 1/2 pounds russet potatoes
  2. 1/4 cup half-and-half
  3. 2 ounces unsalted butter
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 1 large egg yolk
FOR THE MEAT FILLING
  1. 2 tablespoons canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and finely diced
  4. 2 cloves garlic, minced
  5. 1 1/2 pounds ground beef (in a pinch, substitute mutton or lamb stew meat)
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon black pepper, freshly ground
  8. 2 tablespoons all-purpose flour
  9. 2 teaspoons tomato paste
  10. 1 cup chicken broth
  11. 1 teaspoon Worcestershire sauce
  12. 2 teaspoons fresh rosemary, chopped
  13. 1 teaspoon fresh thyme, chopped
  14. 1/2 cup corn kernels, fresh or frozen
  15. 1/2 cup English peas, fresh or frozen
Instructions
  1. Heat the oven to 400 degrees F.
  2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
  3. Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
  4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
  5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
  6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
  7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving

Easy Shepherd’s Pie Skillet

Easy Shepherd’s Pie Skillet


Prep Time 10 minutes

Cook Time 1 hour

Servings 6 – 8


INGREDIENTS


  • 2 pounds ground beef
  • 1/2 large onion, diced
  • 2 cubes beef bouillon
  • 12 ounces frozen mixed vegetables
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons butter, softened
  • 1 cup milk
  • Salt and pepper, to taste
  • 2 tablespoon chives, chopped
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

INSTRUCTIONS


1) Add potatoes to a pot of boiling salted water. Boil until tender. Remove from heat. Combine boiled potatoes with butter, milk, salt, pepper and 1 tablespoon chopped chives. Mash until smooth and combined.

2) Pre-heat oven to 400 degrees Fahrenheit.

3) In a large oven safe skillet, cook ground beef until browned and cooked through. Drain beef and set aside.

4) In the same skillet, add onions and cook. Add bouillon cubes and mash to combine with onions. Add mixed vegetables, Worcestershire sauce and tomato paste to skillet. Stir to combine. Allow to simmer together for 10 minutes.

5) Add beef to skillet and stir. Once combined, flatten with your spoon. Top with cheddar cheese, mashed potatoes, Parmesan cheese and remaining chives–in that order.

6) Bake for 20 minutes or until the top has browned.

7) Remove from oven, allow to cool for 10 minutes.  Serve.

Black Beans Breakfast Side

Want to add some protein to your breakfast?  This is quick and easy to prepare the night before and put into small tupperware containers to go.

3 cans black beans, drained

1 7-oz can tomato sauce

Chopped onion (I have frozen chopped onion I buy from the grocery store)

1 Tablespoon minced garlic (from a jar)

Olive oil

Pour a dash of oil, enough to cover the bottom of sauce pan.  Saute the onions and garlic together.  Add the beans and tomato sauce and cook on medium heat until the sauce thickens

Tomatillo Ranch Dressing for Sweet Pork Burritos

 This is the recipe I used for the burritos the other night:
Ingredients
  1. 2 cups Hellman’s Real mayonnaise
  2. 2 packages dry Hidden Valley ranch dressing mix
  3. 2 cups sour cream
  4. 1 bunch chopped fresh cilantro
  5. 1 tsp minced garlic
  6. juice of 1 lime (I would have used 2 but only had one)
  7. 6 tomatillos husked and washed
  8. 2 7-oz cans of Herdez salsa verde
  9. 2 tbsp sugar
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.

Roasted Garbanzo (Chickpeas) Beans

chickpeas

“If you hang out with chickens, you’re going to cluck and if you hang out with eagles, you’re going to fly.” –Steve Maraboli

Roasted Garbanzo Beans

  • 2 cups cooked canned garbanzo beans, (drained and rinsed )
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper

Preheat oven to 350 degrees F.  Lightly coat a rimmed baking sheet with cooking spray. Spread garbanzo beans over baking sheet and sprinkle them with the garlic powder and cayenne.  Toss to thoroughly coat.  Roast on the bottom rack of the oven, shaking pan every 15 minutes until beans are browned and crunchy–about 50 minutes.  Cool before serving..