Crock Pot White Chicken Chili

INGREDIENTS
1 1⁄4lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (or salt, chili powder, cumin)
1 (4 1/2 ounce) can of chopped green chilies or 1 can rotel
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
EXTRAS (optional)
1 chopped onion, (layered under chicken in crock pot)
1 can yellow corn, drained
1 can diced tomatoes, drained

TOPPINGS
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro
tortilla chips

DIRECTIONS Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.

Tortilla Española!

1 large onion, chopped

6 or so large potatoes, slices and chopped (see picture for help)

A buttload of olive oil. Okay not that much, but a lot.

6 eggs

Get a pan the size you want your tortilla (probably like 10" pan) and load it with like .25-.5" of olive oil. Put all the chopped potatoes and onions in there. Cover and cook on med for 12-15 minutes until soft, stirring 2 or 3 times. The onions will get sweet and the potatoes soft.

In a large bowl crack about 6 eggs in a bowl and mix with fork. Add the cooked onions and potatoes to the eggs. (strain out the extra oil with a slotted spoon. Dump most of it, leave a tiny bit in the pan for the next step). ADD SALT and stir and let them hang out for 10-15 minutes in the bowl, it will slightly thicken. Don't for get to ADD SALT. 

Put your pan on med and pour the potato & egg mess into the pan once it's hot. Cook for a few minutes until it moves easily in the pan and is a "spanish tortilla" brown. Using something flat and larger than the pan, put it over the pan and then flip the tortilla mess onto the flat surface. then quickly slide it back in the pan to cook the other side to the same doneness. Voila!

I added more olive oil after this picture below. This is NOT ENOUGH if you want to to be like those old-school Spaniard ladies that I learned this from. Drown the potatoes! 

Asian Salad

1 bag broccoli slaw

1 bag cabbage slaw

cut green onion

peanuts roasted and chopped

Kraft asian toasted sesame dressing

Creamy Crockpot Roast

Ingredients:

-Roast
-2 cans cream of mushroom soup
-2 1/2 cups water
-2 packets Lipton onion soup mix

Directions:

Cook 6-8 hours on low in the crock pot.

Pumpkin Pie (Low sugar, no crust)

This is delicious for breakfast, or anytime really! Thanks Rachel for developing this healthier option!

Ingredients:

1/2-3/4 cup sugar
1 tsp salt
1 TBS ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 large eggs
1 can (29 oz) pure pumpkin
2 cans (12 oz each) evaporated milk

Directions:
Preheat oven to 425 degrees F.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Poor into 2 greased pie tins or any type of baking dish.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean.
(May substitute 3 1/2 tsp pumpkin pie spice for cinnamon, ginger and cloves)

Adapted from Libby's Famous Pumpkin Pie Recipe

Fudgy Brownies

This recipe is dedicated to Andrea. I finally found a non-packaged brownie she loves!

Ingredients:

1 cup butter, melted
3 cups white sugar (may use half white, half brown)
1 Tbs vanilla extract
4 eggs
1 1/2 cup flour
1 cup cocoa powder
1 tsp salt
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 pan.
Combine butter, sugar and vanilla in large bowl. Beat in the eggs, one at a time.
Combine flour, cocoa powder and salt together in small bowl. Gradually stir flour mixture into egg mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan.
Cook 35-40 minutes, until toothpick comes out clean.


Recipe from http://allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

Lime Butter Sauce

1 large garlic clove chopped
1/4 cup fresh lime juice
1 tsp salt
1/2 tsp pepper
1 stick (1/2 cup) butter, melted

Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

You can put this on many things such as fish, chicken, pasta, etc.

This can be made a day ahead of time and kept in the fridge covered. Stir before using.

Guacamole (from Lucia)

3 Avocados
1-2 small roma tomatoes
1/4 red onion
cilantro (lots!)
1/2 to full juice from lime
salt and black pepper to taste

Cowboy Caviar

1 can corn, drained
1 can black beans, drained
2 large tomatotes, chopped
1 bunch cilantro, finely chopped
1/2 bunch green onions, chopped OR 1/4-1/2 red onion, chopped
1 envelope good seasons italian dressing - mix and pour over salsa (you can also add this without mixing it)
lime juice, optional (because limes make everything taste better!)

Before serving add:
2 chopped avocados.

Serve with Frito dipping chips.

Kielbasa Pasta

Ingredients:

1 lb penne pasta
1/2 onion
1 package kielbasa sausage
1/2 tsp minced garlic
1 can mild Rotel Tomatoes (I just chopped up some tomatoes)
1/2-1 cup whipping cream
1 tsp chicken bullion
8 oz Monterrey Jack Cheese, shredded

Directions:

Cook pasta until al dente. Meanwhile, saute onion and Kielbasa in skillet with olive oil for about 4 minutes Add garlic and saute 3 more minutes. Add tomatoes, whipping cream and bullion. Bring to boil and let simmer a few minutes. Add pasta. Bring to boil and let simmer a few more minutes. Add cheese and stir until melted. Add salt and pepper to taste.

Another option: saute the onion, Kiebasa and garlic in olive oil. Add the whipping cream, 2 cups chicken broth, tomatoes and uncooked pasta. Cook 15 minutes or until pasta cooked to desired tenderness. Add cheese and stir until melted.

Adapted from: https://cookpad.com/us/recipes/341669-kielbasa-pasta

Rhubarb Cobbler

6-8 cups cut rhubarb
1 1/2 cups sugar - sprinkled on top
1 white or lemon cake mix - sprinkled on top
1 cup water - spoon over mixture
1 cube butter - slice on top

bake at 350 for 35 minutes
optional dutch oven with coals on top and bottom for 45-60 minutes.

Spinach Salad and Dressing

Salad
2 bunches spinach or 1 package
1/2 lb bacon cooked and crumbled
1 cup sliced mushrooms
1/2 cup toasted almonds
5 hard boiled eggs, chopped
1 small red onion, chopped
1 can sliced water chestnuts
1 cup bean sprouts

Dressing
1/2 cup sugar
1 pint cottage cheese
1 TB poppy seed
1/2 cup red wine vinegar
1/2 tsp dry mustard
Salt and Pepper to taste
Mix in blender

French Toast Casserole

Cut white bread and create a layer on the bottom of a 9x13 pan.
Cut up and dot chunks of cream cheese on top of this layer. Then sprinkle with cinnamon and sugar. Then do another player or cut bread chunks and cinnamon and sugar. Next cover entire thing with a mixture of 1.5 cups of milk and 9 eggs.
Bake at 350 until cooked.


This picture is after the first layer:

Cream Cheese Wontons

Blend sugar to taste to one block of cream cheese
Put into wonton wrappers
Heat oil on stove to 375 (use a thermometer)

See pictures for help.

Cherry Cobbler

Ingredients:

1/2 cup butter
1 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp cinnamon (opt)
1 tsp vanilla (opt)
1 cup milk

4 cups pitted sour cherries
3/4 cup white sugar
1 Tbs flour

Directions:

Preheat oven to 350 degrees F. Place butter in a 9x13 baking pan and put in oven to melt while oven preheating. Remove as soon as butter melted, about 5 minutes.

In medium bowl, stir together 1 cup flour, 1/2 cups white/brown sugars, baking powder, cinnamon and vanilla. Mix in the milk until well blended. Pour batter into pan over butter. Do not stir.

In medium bowl, mix cherries with remaining 3/4 cup sugar and 1 Tbs flour. Spoon mixture evenly over batter. Do not stir.

Bake 50-60 minutes, until golden brown.

Corn Bread II

1/2 cup corn meal
1 1/2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
-combine these ingredients in a bowl and stir

-in a separate bowl combine:
2 eggs
1 1/2 cup milk
1/2 cup melted butter
-mix well

-Make a well in the dry ingredients and fold the wet into the dry (use a wire whisk to break lumps).
Bake in an 8x8 pan at 375 degrees for 25-35 minutes until the edges are golden brown and toothpick comes out clean.

--I usually double this recipe. It is great for a few days afterwards heated up with a little butter and honey.

Banana Bread (from Britney Wood)

¼ c. butter

1 c. sugar

2 eggs

1 ½ c. mashed bananas (about 3)

1/3 c. vanilla yogurt (or sour cream)

1 tsp. vanilla

2 c. flour

¾ tsp. baking soda

½ tsp. salt

Preheat oven to 350’

Beat butter and sugar and vanilla until blended.

Add eggs one at a time.

Add remaining wet ingredients until blended.

Add flour mixture just until moist.

Spoon into sprayed bread pan. Bake 1 hour (or 1 hour 10 minutes) or until toothpick comes clean. Cool 10 minutes in pan. Remove and cool on rack.

*NOTE: If your bread pan is a dark non-stick pan, preheat oven at 350’ but turn down to 325 to bake and plan on 1 hr 10 minutes.

Sometimes I sub applesauce for the butter. 

Meatloaf (2 loaves)

Ingredients
2 lbs ground turkey
1 lb ground sausage (jimmy dean reg or sage)
3 eggs
1 cup oatmeal
2 cups bread crumbs or stuffing mix (pep farms)
2 cups cornflakes
2 tsp salt
1 TBSP parsley
1 TBSP basil
1 onion, chopped
2 cans cream of chicken soup
pepper
2 TBSP worcestershire sauce

Directions
Mix above ingredients. Wet hands with water to smooth top of loaves. Bake 350 F for 1.5 hours. You can add a topping to this (bbq sauce, ketchup and brown sugar), but it isn't needed, imo.


from Vonnie Baird

Thai Shrimp Soup (mild)

Ingredients
1 cup uncooked rice (thai recipes usually use white rice, but brown works fine too)
2 TBSP butter
1 lb small raw shrimp, peeled and deveined (or substitute chopped/shredded chicken)
salt and black pepper
1 onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced or cut in strips
1 TBSP fresh ginger, grated (freeze prior then use a microplane grater for ease)
2-3 TBSP red curry paste
2 cans (13.5 oz) unsweetened coconut milk (substitute 1 can light milk for less fat)
4 cups vegetable broth
2 TBSP fresh cilantro, chopped
1 lime, juiced
Sautéed mushrooms (optional)

Directions
Cook rice according to package directions. Melt butter in large pot. Add shrimp and pepper and salt. Cook until done, 2-3 minutes. Remove shrimp from pan and set aside in a large bowl. Add onion, garlic, and red bell pepper to pot. Salt and lightly pepper then cook, stirring occasionally, until tender (4-5 minutes). Add curry paste and ginger and mix in well. Slowly whisk in coconut milk and vegetable broth until well combined. Bring pot to boil then reduce heat to med/low and simmer for 10 minutes. Add cooked rice (keep in mind it'll expand significantly if not eaten right away), shrimp, cilantro and lime juice. Enjoy!

Fish taco topping/dressing

OPTION 1
1 scallion
1 cup honeydew, diced
juice and zest of 1 lime
couple TBSP cilantro, diced
2 tsp olive oil
salt
pepper

OPTION 2
sour cream or plain yogurt
avocado
lime
cilantro
shredded cheese
finely chopped cabbage

Garlic Red Potatoes

2 lbs red potatoes, cleaned and quartered
1/4 cup butter
2-3 tsp minced garlic
1 tsp salt
1/4 tsp pepper
2 tsp lemon juice
course ground garlic salt with parsley
parmesan cheese, optional


Preheat oven to 400 F.

Place butter in 9X13 dish and place in oven. Clean and quarter potatoes while butter is melting. Place potatoes, garlic, salt, pepper and lemon in dish in oven and mix. Cover with tinfoil. Cook about 40 minutes, stirring occasionally. Uncover, sprinkle with 'course ground garlic salt with parsley' and parmesan cheese (if desired) and cook an additional 10 minutes uncovered.

You can also mix all ingredients together and cook in the microwave for 15-20 minutes, stirring a couple times throughout. This tastes just OK I comparison to the baking method.

roasted cabbage