Oooh, this is spicy and is definitely a family favorite! It goes great with garlic toast and wine...but what doesn't !?!?!
White Chicken Chili
1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese
Cook the cubed chicken completely.
While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.
Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.
**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Friday, April 17, 2009
Pasta with Chicken/Pepper/Cheese Sauce
Although this may seem like an awful lot in ingredients, it really has a great deal of spices and is scarier to read than to actually make. This cheese sauce has some "kick" to it, but it's not so overly powerful to where the kids don't like it.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
Sunday, February 8, 2009
Sour Cream Enchilada Casserole
Oh my. This is, by far, one of our favorite meals. It's quick to prepare and you don't have to fuss with making sure each enchilada has the same amount of filling. It has been rated a "10" in our family.
Sour Cream Enchilada Casserole
1 pound ground beef
Garlic powder, salt and pepper - to taste
16 oz sour cream
10 oz can condensed cream of mushroom soup
4 oz can chopped green chilies
8 (10 inch) flour tortillas
2 bunches of green onions, chopped
2 cups shredded Monterrey Jack cheese
2 cups shredded Cheddar cheese
1. Brown ground beef in skillet over medium-high heat; drain and season to taste with garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chilies and soup. Spread about 1 cup sauce in the bottom of a lightly greased 13x9 baking dish.
3. Place 4 tortillas over soup mixture (1 rip them into quarters first). Layer with meat mixture, onions, and 1/2 the cheese. Place remaining tortillas (ripped) on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375 for 20 minutes. Remove cover and bake for additional 10 minutes.
Sour Cream Enchilada Casserole
1 pound ground beef
Garlic powder, salt and pepper - to taste
16 oz sour cream
10 oz can condensed cream of mushroom soup
4 oz can chopped green chilies
8 (10 inch) flour tortillas
2 bunches of green onions, chopped
2 cups shredded Monterrey Jack cheese
2 cups shredded Cheddar cheese
1. Brown ground beef in skillet over medium-high heat; drain and season to taste with garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chilies and soup. Spread about 1 cup sauce in the bottom of a lightly greased 13x9 baking dish.
3. Place 4 tortillas over soup mixture (1 rip them into quarters first). Layer with meat mixture, onions, and 1/2 the cheese. Place remaining tortillas (ripped) on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375 for 20 minutes. Remove cover and bake for additional 10 minutes.
Taco Soup
This is a great recipe to throw in a crock pot if you need a quick meal for a potluck at work. There is very little preparation and is a quick meal, when you are running short on time. It will be similar to a chili, when finished. Since it is essentially a "dump and run" recipe, even kids can make it, with very little parental input.
Taco Soup
1 lb ground beef
1 onion, chopped
16 oz diced tomatoes
(3) 16 oz cans beans (kidney, pinto, and navy work well together)
16 oz can white corn (juice and all)
4 1/2 oz can green chilies
15 oz can tomato sauce
1/2 cup water
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1. Cook beef and onions together. Drain.
2. In a large sauce pan, add all other ingredients to the beef mixture.
3. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Serve with shredded cheese, corn chips, or crackers.
1 lb ground beef
1 onion, chopped
16 oz diced tomatoes
(3) 16 oz cans beans (kidney, pinto, and navy work well together)
16 oz can white corn (juice and all)
4 1/2 oz can green chilies
15 oz can tomato sauce
1/2 cup water
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1. Cook beef and onions together. Drain.
2. In a large sauce pan, add all other ingredients to the beef mixture.
3. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Serve with shredded cheese, corn chips, or crackers.
Chicken Enchilada Soup
This recipe is another copy cat recipe -- this time from Chi Chi's. It is well liked by all members of the family and is very inexpensive to make.
Chicken Enchilada Soup
1 pound boneless, skinless chicken breasts
3 cups water, divided
1 Tbsp. vegetable oil
1 cup enchilada sauce
1/2 cup diced onion
2 cups shredded Cheddar cheese
1 clove garlic, minced
1 tsp. salt
1 Quart chicken broth
1 tsp. chili powder
1 cup Masa Harina
1/2 tsp. ground cumin
1. In a large pot over medium heat, cook chicken breasts in oil until cooked. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are clear. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken pieces and add to the pot. Reduce heat and simmer 30-40 minutes, until thickened.
**note: If you can not find Masa Harina (mexican flour), you can use Maseca Flour.**
Chicken Enchilada Soup
1 pound boneless, skinless chicken breasts
3 cups water, divided
1 Tbsp. vegetable oil
1 cup enchilada sauce
1/2 cup diced onion
2 cups shredded Cheddar cheese
1 clove garlic, minced
1 tsp. salt
1 Quart chicken broth
1 tsp. chili powder
1 cup Masa Harina
1/2 tsp. ground cumin
1. In a large pot over medium heat, cook chicken breasts in oil until cooked. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are clear. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken pieces and add to the pot. Reduce heat and simmer 30-40 minutes, until thickened.
**note: If you can not find Masa Harina (mexican flour), you can use Maseca Flour.**
Buffalo Wings
It's no secret that I love wings. In fact, we have wings from Jakes approximately twice a month. Since they can be kinda spendy, I did some trial and error (and more trial and error) and finally arrived at a copy cat recipe that is a dead ringer for the best wings in the state!
Buffalo Wings
8 Tbsp. Emerills Red Hot Sauce
1/2 stick margarine
1/4 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1/8 tsp garlic salt
dash of black pepper (I use more than a dash)
Mix all of the above together over heat until margarine (not butter!) is melted. Keep warm.
Fry wings in a fry-daddy at 340F for 15 minutes. I use 16-18 wings for my batch. Pull them out of the grease, drain them quickly on a paper towel, and coat them in a large tupperware container with the sauce. (Cover the container and shake vigorously).
Remove the wings and place into the oven on 250 degrees for about 10-15 minutes. Save the extra sauce that didn't "stick" and keep that warm. Remove the wings from the oven and recoat with the warm sauce.
This recipe makes medium-hot wings similar to Jakes. If you want their Nuclear or Super-Nuclear wings, add some Tabasco Sauce and Jalapenos to the above mixture.
Buffalo Wings
8 Tbsp. Emerills Red Hot Sauce
1/2 stick margarine
1/4 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1/8 tsp garlic salt
dash of black pepper (I use more than a dash)
Mix all of the above together over heat until margarine (not butter!) is melted. Keep warm.
Fry wings in a fry-daddy at 340F for 15 minutes. I use 16-18 wings for my batch. Pull them out of the grease, drain them quickly on a paper towel, and coat them in a large tupperware container with the sauce. (Cover the container and shake vigorously).
Remove the wings and place into the oven on 250 degrees for about 10-15 minutes. Save the extra sauce that didn't "stick" and keep that warm. Remove the wings from the oven and recoat with the warm sauce.
This recipe makes medium-hot wings similar to Jakes. If you want their Nuclear or Super-Nuclear wings, add some Tabasco Sauce and Jalapenos to the above mixture.
Saturday, January 24, 2009
Grandma's Comfort Soup
I find it only fitting that the first recipe posted is one that was given to me by my Grandma. She created this soup and tweaked it into comforting perfection. This soup was given to me, by my Grandma, in care packages while at college. All I had to do was thaw and reheat -- and the love of Grandma filled my home.
created by Dena Pater
1 Qt. Chicken Broth
6 cups Water
1 lb Hamburger
5-6 peeled and cubed potatoes
1/4 cup rice (not Minute Rice)
1 cup shredded carrots
8 oz (or less) Egg Noodles
Diced onion, to taste
Add the chicken broth and water to large kettle. Heat to a boil. While the liquid is heating, peel and dice the potatoes. Once the broth is boiling, add potatoes, hamburger, carrots, rice and onion. You will need to break up the hamburger as it's boiling. (You could also roll them into little meatballs if you desire).
When you have approximately 12 minutes left until the potatoes are tender, add the egg noodles. Continue to cook until the noodles and rice are tender. The best part is, these ingredients are estimates and can be adjusted to your liking! You may need to add more water/broth if it gets too thick.
Enjoy!
Grandma's Comfort Soup
created by Dena Pater
1 Qt. Chicken Broth
6 cups Water
1 lb Hamburger
5-6 peeled and cubed potatoes
1/4 cup rice (not Minute Rice)
1 cup shredded carrots
8 oz (or less) Egg Noodles
Diced onion, to taste
Add the chicken broth and water to large kettle. Heat to a boil. While the liquid is heating, peel and dice the potatoes. Once the broth is boiling, add potatoes, hamburger, carrots, rice and onion. You will need to break up the hamburger as it's boiling. (You could also roll them into little meatballs if you desire).
When you have approximately 12 minutes left until the potatoes are tender, add the egg noodles. Continue to cook until the noodles and rice are tender. The best part is, these ingredients are estimates and can be adjusted to your liking! You may need to add more water/broth if it gets too thick.
Enjoy!
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