In my last post, I mentioned a Chicken Enchilada Casserole and several people have asked me to post that recipe as well. I never intended to do a recipe blog, but maybe that is what this will turn out to be. I do LOVE new recipes and have often said "I never met a new recipe I didn't like!" Seriously, I get bored very easily in the kitchen and love trying out new things. It would be fine by me to make a new thing every time I cook, but there are some people living in my house who would protest that program! They have some favorites and expect to smell them cooking every so often.
This is one of my personal favorites and a great dish for company. The first time I had it, I was the company! :)
Layered Chicken & Black Bean Enchiladas
2 c. chopped, cooked chicken breasts
Chopped fresh cilantro (1/4 to 1/2 c.)
2 - 15 oz. cans black beans, drained & rinsed
1 - 4.5 oz/ can chopped green chiles
1 - 10 oz. can enchilada sauce (your choice - mild, medium or hot)
small onion, finely chopped
8 - corn tortillas, six inch size
2 c. shredded colby - monterey jack cheese
8 oz. light sour cream
-Preheat oven to 375 degrees
- Spray 13 x 9 glass baking dish with non-stick cooking spray
- Combine chicken, cilantro, beans, onions & chiles in a bowl and mix well.
- Spoon 2 T. of the enchilada sauce in bottom of dish
- Spread 4 tortillas over sauce, overlapping if necessary
- Spoon half the chicken mixture over tortillas
- Spread 1/3 of the cheese over chicken mixture
- Spoon half the remaining sauce and half the sour cream randomly over cheese.
- Repeat the layers; tortillas, chicken, 1/3 cheese, sauce
- Cover with foil and bake for 35 minutes
- Uncover, sprinkle last 1/3 of cheese and bake uncovered for an additional 5 minutes or until cheese is melted.
A couple thoughts:
For the chicken, I usually just bake up some breasts beforehand, using a little olive oil, salt & pepper. But you could use a rotisserie chicken or leftover grilled chicken - or even marinate it with something special. It's not a big deal. My husband is not a huge fan of the black beans, so now I double the amount of chicken and only use 1 can of beans. Don't freak out about the size of your baking dish, the original recipe called for a 12 x 8 dish but I only have a 9 x 13 and it works fine. Sometimes I mix the enchilada sauce and the sour cream and just pour it on the casserole that way. Depends on my mood. :)
Es sabroso!
Julianne
p.s. ~ I simply cannot type the word ENCHILADA - every single time in this post, I originally typed ENCHILDA. What the heck is an "enchilda" anyway? Does everyone suffer from this syndrome? I am married to a man named Brian, but I almost always type "Brain" instead. Do you have words you do this with? I have quite a list going. I would love to hear about yours!
Saturday, January 10, 2009
Thursday, January 8, 2009
Make This for Dinner Soon!
As promised, here is the new recipe I told you about. This came to me from a sweet friend who sends me the best recipes. She never lets me down! One of my all time faves from her is this wonderful Chicken Enchilada Casserole - it has black beans and fresh cilantro - yum.
Anyway, she e-mailed this a week or so ago, but I waited to make it until the weather was freezing and I was craving a hearty stew-type meal. It totally fit the bill and I just had the leftovers for lunch, putting the beef over mashed potatoes and just nuking it - very satisfying.
Braised Beef with Sun Dried Tomatoes
2 T. olive oil
2 lbs. stew meat, cut into 1 inch cubes
1 medium onion, vertically sliced
2 garlic cloves, minced
1 T. flour
1 3/4 c. water
1 c. dry red wine
1 c. low sodium beef broth
1 c. sun dried tomatoes - packed without oil & chopped or cut into strips
1 T. brown sugar
1 T. worcestershire sauce
1 1/2 t. fresh rosemary, chopped
3/4 t. salt
1/2 t. pepper
1 bay leaf
1/4 c. flat leaf parsley, chopped
- Heat olive oil in large dutch oven over medium high heat. Add beef, cook 4 minutes, browning on all sides.
- Add sliced onions, cook about 7 minutes or until softened. Add minced garlic, cook 1 minute.
- Stir in flour, cook 2 minutes, stirring often.
- Stir in water and next 9 ingredients - through bay leaf. Reduce heat to medium low, cover and simmer for 1 hour.
- Uncover and simmer an additional 30 minutes or until beef is tender.
- Discard bay leaf.
- Ladle into bowls or onto plates, sprinkle each serving with fresh chopped parsley.
I planned to use fresh rosemary from my garden but my plant was dead from the cold. Shocking, as it thrived through all last winter! I was disappointed to use dry rosemary - it just reminds me of all the pine needles we have vacuumed up through the holidays! And while I had some lovely fresh parsley, I completely forgot to add it to the finished product. That might have had something to do with two men standing in the kitchen, waiting for plates of food so they could watch the Duke vs. Davidson game on the big tv in the basement. :)
I made mashed potatoes to go with this - you could do that or rice or pasta. The juice is so tasty, you'll want something to soak it all up. (I used rolls, but I'm not saying how many.)
I also could not find my dutch oven, so I simply used a skillet to brown the beef, onions & garlic, then poured it all into a large saucepan/stew pot for the rest. No problem, except for the 30 minutes I lost, searching high & low for the dutch oven. (Who loses their dutch oven? If you borrowed mine or I gave it to you, I would love to get it back.)
For those of you who might prefer using a crock pot, here are some thoughts on how to do just that: Reduce the liquids (3/4 c water instead of 1 3/4 c, and 3/4 c wine instead a full cup). Since the crock keeps so much moisture in, this will probably be about the right amount of liquid. Try 4 hours on low and about 1 or 1.5 on high. You could also add some root vegetables to this, potatoes, carrots, etc. to make it more stew-like.
This is just a really nice, tasty meal. Highly recommended. Enjoy!
Julianne
Anyway, she e-mailed this a week or so ago, but I waited to make it until the weather was freezing and I was craving a hearty stew-type meal. It totally fit the bill and I just had the leftovers for lunch, putting the beef over mashed potatoes and just nuking it - very satisfying.
Braised Beef with Sun Dried Tomatoes
2 T. olive oil
2 lbs. stew meat, cut into 1 inch cubes
1 medium onion, vertically sliced
2 garlic cloves, minced
1 T. flour
1 3/4 c. water
1 c. dry red wine
1 c. low sodium beef broth
1 c. sun dried tomatoes - packed without oil & chopped or cut into strips
1 T. brown sugar
1 T. worcestershire sauce
1 1/2 t. fresh rosemary, chopped
3/4 t. salt
1/2 t. pepper
1 bay leaf
1/4 c. flat leaf parsley, chopped
- Heat olive oil in large dutch oven over medium high heat. Add beef, cook 4 minutes, browning on all sides.
- Add sliced onions, cook about 7 minutes or until softened. Add minced garlic, cook 1 minute.
- Stir in flour, cook 2 minutes, stirring often.
- Stir in water and next 9 ingredients - through bay leaf. Reduce heat to medium low, cover and simmer for 1 hour.
- Uncover and simmer an additional 30 minutes or until beef is tender.
- Discard bay leaf.
- Ladle into bowls or onto plates, sprinkle each serving with fresh chopped parsley.
I planned to use fresh rosemary from my garden but my plant was dead from the cold. Shocking, as it thrived through all last winter! I was disappointed to use dry rosemary - it just reminds me of all the pine needles we have vacuumed up through the holidays! And while I had some lovely fresh parsley, I completely forgot to add it to the finished product. That might have had something to do with two men standing in the kitchen, waiting for plates of food so they could watch the Duke vs. Davidson game on the big tv in the basement. :)
I made mashed potatoes to go with this - you could do that or rice or pasta. The juice is so tasty, you'll want something to soak it all up. (I used rolls, but I'm not saying how many.)
I also could not find my dutch oven, so I simply used a skillet to brown the beef, onions & garlic, then poured it all into a large saucepan/stew pot for the rest. No problem, except for the 30 minutes I lost, searching high & low for the dutch oven. (Who loses their dutch oven? If you borrowed mine or I gave it to you, I would love to get it back.)
For those of you who might prefer using a crock pot, here are some thoughts on how to do just that: Reduce the liquids (3/4 c water instead of 1 3/4 c, and 3/4 c wine instead a full cup). Since the crock keeps so much moisture in, this will probably be about the right amount of liquid. Try 4 hours on low and about 1 or 1.5 on high. You could also add some root vegetables to this, potatoes, carrots, etc. to make it more stew-like.
This is just a really nice, tasty meal. Highly recommended. Enjoy!
Julianne
Wednesday, January 7, 2009
New Year, New Blog?
Well, it's now 2009 and I haven't posted a new entry in two months. Where does the time go? It's not like life is too boring to report, it's exactly the opposite! Since November 1st:
~ I spent a weekend taking care of six children - by myself
~ My niece gave birth to her twin boys and
~ I got to go visit the new babies and family for a few days
~ We celebrated Thanksgiving
~ Basketball season began
~ I've been sick and had my hair cut - twice
~ December arrived and winter began in earnest
~ My best friend came to visit, shop and watch movies for three days
~ Austin took the ACT test, took his finals and played in 7 basketball games
~ I quit both my jobs
~ Christmas came and went in a flurry of shopping, baking, shipping, wrapping, worshipping and celebrating
~ We rang in the new year amidst a huge group of rowdy high school kids
and finally ....
~I put all the Christmas decorations away.
Whew. Makes me tired just thinking about it!
But now it's January and before the winter doldrums set in, I thought I would jump start the blog.
Tomorrow? New recipe!! We had it for dinner tonight and it was delish!
To all my friends who managed to get through the holidays and still keep up their blogs - my hat is off to you. Take a bow. You kept me laughing and with my sanity intact during a crazy haze of chaos. For that, I thank you.
Julianne
~ I spent a weekend taking care of six children - by myself
~ My niece gave birth to her twin boys and
~ I got to go visit the new babies and family for a few days
~ We celebrated Thanksgiving
~ Basketball season began
~ I've been sick and had my hair cut - twice
~ December arrived and winter began in earnest
~ My best friend came to visit, shop and watch movies for three days
~ Austin took the ACT test, took his finals and played in 7 basketball games
~ I quit both my jobs
~ Christmas came and went in a flurry of shopping, baking, shipping, wrapping, worshipping and celebrating
~ We rang in the new year amidst a huge group of rowdy high school kids
and finally ....
~I put all the Christmas decorations away.
Whew. Makes me tired just thinking about it!
But now it's January and before the winter doldrums set in, I thought I would jump start the blog.
Tomorrow? New recipe!! We had it for dinner tonight and it was delish!
To all my friends who managed to get through the holidays and still keep up their blogs - my hat is off to you. Take a bow. You kept me laughing and with my sanity intact during a crazy haze of chaos. For that, I thank you.
Julianne
Saturday, November 1, 2008
The Soup Nazi
If you are a "Seinfeld" fan, you know who the Soup Nazi is. I'm a big fan, I think we probably quote from "Seinfeld" at least once a day around our home. The Soup Nazi is a hilarious episode, but it makes me crave soup. That and a cold snap send me to chopping veggies and buying broth every time.
We have several favorite soups around here. My first fave came from my dear mother telling me about how her boss made this simple soup that was so good. Two cans of chicken or beef broth, some minced garlic, onion, salt, pepper and whatever vegetables she had in her crisper. I added meat and some pasta and it became an immediate family favorite. It's so easy, any bonehead can make it. Mom & I call it "Bonehead Soup"!
I've recently picked up a few new tricks in the soup category and am happy to share them with you. There are TWO.
No Baked Potato Soup - from my friend, Caryl
Buffalo Wing Soup - from this blog
These two are so yummy that I keep making them in a cycle, along with Football Soup. Brian is totally over soup now. He asked me the other day - "We've been married for more than 22 years. When have you ever known me to order soup in a restaurant?" Oh well. My love affair with the "meal in a bowl" continues...
NO Baked Potato Soup
Love this one. I've traded it in for a recipe where you had to bake the potatoes as step one. No more!
You Need:
12 slices bacon, cooked and crumbled
2/3 c. butter
2/3 c. flour
7 c. milk
4 large potatoes, peeled and cubed
bunch of green onions, chopped
1 1/2 c. shredded cheddar cheese
1 c. sour cream
1 t. salt
1 t. ground black pepper
Cook bacon until crispy - I use the microwave. In a soup pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, simmer 15 minutes.
Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking, stirring frequently, until cheese is melted.
Serves 6
I use skim milk, light sour cream and to heck with it, regular bacon & cheese. :) We usually reserve about half the bacon for garnish - my boys don't love the texture of the bacon in the soup. This soup is really fast when you are in a hurry.
Buffalo Chicken Wing Soup
You need:
2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 oz Velveeta
1/2 cup hot wing sauce (Use Frank's if you can find it!)
1/2 tsp celery salt
1/2 tsp garlic salt
A 4 to 6 quart crockpot will work well for this soup. Make a roux with the flour and butter. Melt butter on medium heat, then whisk in the flour. Set aside. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt. Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness. This is so yummy - I think about making it all the time. Serve it with the Cheesy Beer Bread recipe from here and you might make grown (or teenage) men cry!
I hope you enjoy these recipes! They have blessed me and I pray they will bless you and yours as well.
We have several favorite soups around here. My first fave came from my dear mother telling me about how her boss made this simple soup that was so good. Two cans of chicken or beef broth, some minced garlic, onion, salt, pepper and whatever vegetables she had in her crisper. I added meat and some pasta and it became an immediate family favorite. It's so easy, any bonehead can make it. Mom & I call it "Bonehead Soup"!
I've recently picked up a few new tricks in the soup category and am happy to share them with you. There are TWO.
No Baked Potato Soup - from my friend, Caryl
Buffalo Wing Soup - from this blog
These two are so yummy that I keep making them in a cycle, along with Football Soup. Brian is totally over soup now. He asked me the other day - "We've been married for more than 22 years. When have you ever known me to order soup in a restaurant?" Oh well. My love affair with the "meal in a bowl" continues...
NO Baked Potato Soup
Love this one. I've traded it in for a recipe where you had to bake the potatoes as step one. No more!
You Need:
12 slices bacon, cooked and crumbled
2/3 c. butter
2/3 c. flour
7 c. milk
4 large potatoes, peeled and cubed
bunch of green onions, chopped
1 1/2 c. shredded cheddar cheese
1 c. sour cream
1 t. salt
1 t. ground black pepper
Cook bacon until crispy - I use the microwave. In a soup pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, simmer 15 minutes.
Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking, stirring frequently, until cheese is melted.
Serves 6
I use skim milk, light sour cream and to heck with it, regular bacon & cheese. :) We usually reserve about half the bacon for garnish - my boys don't love the texture of the bacon in the soup. This soup is really fast when you are in a hurry.
Buffalo Chicken Wing Soup
You need:
2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 oz Velveeta
1/2 cup hot wing sauce (Use Frank's if you can find it!)
1/2 tsp celery salt
1/2 tsp garlic salt
A 4 to 6 quart crockpot will work well for this soup. Make a roux with the flour and butter. Melt butter on medium heat, then whisk in the flour. Set aside. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt. Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness. This is so yummy - I think about making it all the time. Serve it with the Cheesy Beer Bread recipe from here and you might make grown (or teenage) men cry!
I hope you enjoy these recipes! They have blessed me and I pray they will bless you and yours as well.
Wednesday, October 22, 2008
Pumpkin Biscotti, Google & A Birthday
This morning I am searching for a pumpkin biscotti recipe. I want to bless a dear friend with something home-baked for her birthday. She loves biscotti and I love pumpkin - a match made in heaven.
Google is one of the best things ever invented. I do not know how I managed before the days of "googling"! I managed, just don't know how.
So I "googled" 'pumpkin biscotti', thinking that there would be little returned. Was I wrong! Apparently, this is a baking trend I've completely missed out on all these years. I've made all sorts of biscotti in my life, but I never dreamed of pairing my autumn favorite (pumpkin) with my Christmas favorite (biscotti). So, so glad and delighted that others have gone where I have failed to travel!
In my "googling" this morning, I came across a new blog to follow. Where I am going to find the time to follow yet another blog, I have no clue. But it's another cooking blog. I am addicted. I love recipes. New ones. As I've said before, I would be happy to make something new at every meal and never visit the same recipe twice. Except for that Italian biscotti recipe with the orange zest & espresso beans, and the Cappucino Cheesecake, and Creamy Chicken Pasta, and The Barefoot Contessa's Turkey Lasagna. Oh, and Garlic Lime Chicken! Okay, I take that back. Some recipes require revisiting!
Check out the new blog with the pumpkin biscotti recipe.
I'll let you know how the cookies turn out!
I ♥ Google. And pumpkin. And biscotti. And my friend, Christine. Happy Belated Birthday, Panini!
Have a blessed day!
Google is one of the best things ever invented. I do not know how I managed before the days of "googling"! I managed, just don't know how.
So I "googled" 'pumpkin biscotti', thinking that there would be little returned. Was I wrong! Apparently, this is a baking trend I've completely missed out on all these years. I've made all sorts of biscotti in my life, but I never dreamed of pairing my autumn favorite (pumpkin) with my Christmas favorite (biscotti). So, so glad and delighted that others have gone where I have failed to travel!
In my "googling" this morning, I came across a new blog to follow. Where I am going to find the time to follow yet another blog, I have no clue. But it's another cooking blog. I am addicted. I love recipes. New ones. As I've said before, I would be happy to make something new at every meal and never visit the same recipe twice. Except for that Italian biscotti recipe with the orange zest & espresso beans, and the Cappucino Cheesecake, and Creamy Chicken Pasta, and The Barefoot Contessa's Turkey Lasagna. Oh, and Garlic Lime Chicken! Okay, I take that back. Some recipes require revisiting!
Check out the new blog with the pumpkin biscotti recipe.
I'll let you know how the cookies turn out!
I ♥ Google. And pumpkin. And biscotti. And my friend, Christine. Happy Belated Birthday, Panini!
Have a blessed day!
Monday, October 20, 2008
What Makes a Good Friend?
I work for a very special family. They are homeschooling six children, from age 11 down to age 3 - a mix of boys and girls - all extremely wonderful. I've been with them since just before the youngest was born. My job used to be to take care of the little ones so Mom could teach the older ones. Now I just help teach - and whatever else needs doing. It's a blast. They are family to me.
Today, as I was helping one of the older boys with his math, (no comments, please!) I looked up and noticed a 4x6 index card propped up on his pencil box. Then I noticed that two of his brothers had similiar cards at their seats. What they wrote on these cards gave me some things to think about on the subject of friendship.
The first card said this:
"Proverbs 17:17 'a friend is born for all times, and a brother is born for adversity.' What Makes a Good Friend? Being: slow to speak, easy going, listens, athletic, funny, adventures, brave, loves God, knows you, follows up on komitments, honest, creative, cheerful,"
It ended with a comma, so I think he plans on continuing his list. Love the 10 year old spelling of commitments!
His older brother's list of good characteristics in a friend are: funny, athletic, loves God, listens, peacemaker." You would have to know this young man to understand how serious he is about his friend being athletic - he is not joking!
Their younger brother's qualifications were simple: who loves you, who loves God, who obeys you, who likes you" Note the "who obeys you" one! Not sure if he meant the friend should obey him or God! He would surely love a friend to obey him, as he has two older brothers telling him what to do all the time!
As kids, they seem way ahead of the game. They are learning what to look for in friends and what kind of friend they should be to others. How great is that? But it made me think long and hard about how I am doing in the area of friendship. Do I meet any of their expectations - or others?
I know that I am blessed with many, many amazing friends. Lots of family members are pals now that we are adults. I've got friends all over the country ... they meet the above requirements and then some! I am so grateful today not only for my friends, but also for being able to be a friend - hopefully a good one.
What would be on your list today? What are you looking for in a friend?
Can't wait to hear your thoughts!
Today, as I was helping one of the older boys with his math, (no comments, please!) I looked up and noticed a 4x6 index card propped up on his pencil box. Then I noticed that two of his brothers had similiar cards at their seats. What they wrote on these cards gave me some things to think about on the subject of friendship.
The first card said this:
"Proverbs 17:17 'a friend is born for all times, and a brother is born for adversity.' What Makes a Good Friend? Being: slow to speak, easy going, listens, athletic, funny, adventures, brave, loves God, knows you, follows up on komitments, honest, creative, cheerful,"
It ended with a comma, so I think he plans on continuing his list. Love the 10 year old spelling of commitments!
His older brother's list of good characteristics in a friend are: funny, athletic, loves God, listens, peacemaker." You would have to know this young man to understand how serious he is about his friend being athletic - he is not joking!
Their younger brother's qualifications were simple: who loves you, who loves God, who obeys you, who likes you" Note the "who obeys you" one! Not sure if he meant the friend should obey him or God! He would surely love a friend to obey him, as he has two older brothers telling him what to do all the time!
As kids, they seem way ahead of the game. They are learning what to look for in friends and what kind of friend they should be to others. How great is that? But it made me think long and hard about how I am doing in the area of friendship. Do I meet any of their expectations - or others?
I know that I am blessed with many, many amazing friends. Lots of family members are pals now that we are adults. I've got friends all over the country ... they meet the above requirements and then some! I am so grateful today not only for my friends, but also for being able to be a friend - hopefully a good one.
What would be on your list today? What are you looking for in a friend?
Can't wait to hear your thoughts!
Saturday, October 18, 2008
Football Soup
Okay, I just had a bowl of soup for dinner. Really good soup. Really. Good. Soup.
And I made it! Doesn't that just make it even better? When you pull something out of your hat (or crock-pot) and it just works? Love it.
Tonight we were supposed to be at the surprise 50th birthday party of a dear friend (Happy Birthday, Kurt! We love you!) but ended up spending the evening with about 10 high school boys watching the Mizzou vs. Texas game instead. It's a long story. But suffice it to say that curveballs are the norm around here and I'm learning to go with the flow. :)
It was about 4:00 when our plans to attend the party fell through and I was made aware that my house would be full of hungry young men (yet again) by about 6:30. Pizza is always an option, but it's gorgeous fall weather today - sunny and about 60 degrees. Perfect for something hot & filling. The guys were playing touch football and were coming straight here to watch the game. It was CHILI TIME, right? Wrong! I just wasn't feeling it. For a moment I considered making POTATO Soup or maybe even my new BUFFALO CHICKEN WING soup, but they take TIME and I had none to spare. So off to my recipe binder I went -- moments later I find just what I'm looking for: White Chili or Football Soup as it is alternately called. Perfect.
So with a quick trip to the grocery for onions & chopped green chilis I was set. This was so easy to make. My favorite qualification for new recipes! It turned out so yummy and just what we needed to fill all those hungry boys. Well, the soup, some breadsticks, fruit snacks, goldfish crackers, peanuts, grapes, Kit Kats and the 5 pizzas we had delivered. LOL. What are you gonna do?
So here's the recipe. I plan to blog the other recipes I mentioned above in the coming days. It's fall and it is the least I can do to help my friends celebrate the cooler weather.....
White Chili (Football Soup)
Credit The Blue Owl Restaurant in historic Kimmswick, MO.
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz) cans chopped mild green chilies
2 t. ground cumin
1 1/2 t. dried oregano, crumbled
1/4 t. cayenne pepper
3 (16 oz) cans great northern beans, undrained
6 c. chicken stock or canned chicken broth
4 c. chopped cooked chicken, to taste
3 c. grated monterey jack cheese (about 12 oz)
1. Heat oil in large pot over medium heat.
2. Add onions and saute until translucent, about 10 min.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes
4. Add undrained beans and stock and bring to a boil
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt & pepper and ladle into bowls.
7. For freezing: Pour soup into container or freezer bag, label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, til heated through.
It's a good thing.
Mom, this would be great for you and dad. Easily halved. :) You will love this.
And Shelly? This is one thing I plan to make for you, Phillip & your mom when Canon finally arrives - ANY MOMENT NOW! :) (Please, LORD?)
And I made it! Doesn't that just make it even better? When you pull something out of your hat (or crock-pot) and it just works? Love it.
Tonight we were supposed to be at the surprise 50th birthday party of a dear friend (Happy Birthday, Kurt! We love you!) but ended up spending the evening with about 10 high school boys watching the Mizzou vs. Texas game instead. It's a long story. But suffice it to say that curveballs are the norm around here and I'm learning to go with the flow. :)
It was about 4:00 when our plans to attend the party fell through and I was made aware that my house would be full of hungry young men (yet again) by about 6:30. Pizza is always an option, but it's gorgeous fall weather today - sunny and about 60 degrees. Perfect for something hot & filling. The guys were playing touch football and were coming straight here to watch the game. It was CHILI TIME, right? Wrong! I just wasn't feeling it. For a moment I considered making POTATO Soup or maybe even my new BUFFALO CHICKEN WING soup, but they take TIME and I had none to spare. So off to my recipe binder I went -- moments later I find just what I'm looking for: White Chili or Football Soup as it is alternately called. Perfect.
So with a quick trip to the grocery for onions & chopped green chilis I was set. This was so easy to make. My favorite qualification for new recipes! It turned out so yummy and just what we needed to fill all those hungry boys. Well, the soup, some breadsticks, fruit snacks, goldfish crackers, peanuts, grapes, Kit Kats and the 5 pizzas we had delivered. LOL. What are you gonna do?
So here's the recipe. I plan to blog the other recipes I mentioned above in the coming days. It's fall and it is the least I can do to help my friends celebrate the cooler weather.....
White Chili (Football Soup)
Credit The Blue Owl Restaurant in historic Kimmswick, MO.
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz) cans chopped mild green chilies
2 t. ground cumin
1 1/2 t. dried oregano, crumbled
1/4 t. cayenne pepper
3 (16 oz) cans great northern beans, undrained
6 c. chicken stock or canned chicken broth
4 c. chopped cooked chicken, to taste
3 c. grated monterey jack cheese (about 12 oz)
1. Heat oil in large pot over medium heat.
2. Add onions and saute until translucent, about 10 min.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes
4. Add undrained beans and stock and bring to a boil
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt & pepper and ladle into bowls.
7. For freezing: Pour soup into container or freezer bag, label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, til heated through.
It's a good thing.
Mom, this would be great for you and dad. Easily halved. :) You will love this.
And Shelly? This is one thing I plan to make for you, Phillip & your mom when Canon finally arrives - ANY MOMENT NOW! :) (Please, LORD?)
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