We had this awesome white chili last night around a campfire with the autumn leaves glowing all around us. Maybe it was just the moment, or the warmth of the chili on a cool night, but maybe this soup really is going to become one of my favorites. It's rich with flavor and really warms you to the bone on a cold day. I got this recipe from a friend in my ward, but I changed it enough to be able to call it my own. Here it is my way:
1 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes or (lean ground turkey)
1/2 tsp sea salt
1 medium onion, chopped
5 cloves fresh garlic, minced
1 Tbsp. olive oil
2 cans (15-1/2 oz) navy beans, with liquid
1-2 chicken bullion cubes
1-1/4 cup water
4 oz. can green chilies
juice from 1 lime (fresh please- don't use the bottled!!)
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground red pepper
1 cup sour cream
1/2 cup buttermilk or whipping cream
In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately. Yield: 6-8 servings
Tuesday, October 28, 2008
Friday, October 24, 2008
Ryan's Romantic Dinner
Do you want a romantic evening? Prepare two sirlion steak merinades.
Ingredients:
two sirlion steaks
garlic
ginger
black pepper
salt
seasoning salt (optional)
shredded cheddar cheese
diced green onions
baby spinach leaves
blue cheese dressing
Marinade:
soy sauce
Thaw steaks and rake both sides with a fork or knife in a criscrossed pattern. Sprinkle desired amount of garlic, ginger, black pepper, salt, and any other desired seasonings. (E.g. seasoning salt, etc.) Add to marinade and put in the fridge for two hours.
Cook on skillet on medium or on broil in oven until medium rare. Cut into strips and place center style on a plate.
Add shredded cheddar cheese and diced green onions lightly over top. Place baby spinach leaves around the center to the edges of the plate. Add blue cheese dressing to the rim of the spinach.
Serve immediately with your choice of non-alcholic beverage (Recommended: Martinelli's Apple Cider.) Dress table with two lit candles.
Ingredients:
two sirlion steaks
garlic
ginger
black pepper
salt
seasoning salt (optional)
shredded cheddar cheese
diced green onions
baby spinach leaves
blue cheese dressing
Marinade:
soy sauce
Thaw steaks and rake both sides with a fork or knife in a criscrossed pattern. Sprinkle desired amount of garlic, ginger, black pepper, salt, and any other desired seasonings. (E.g. seasoning salt, etc.) Add to marinade and put in the fridge for two hours.
Cook on skillet on medium or on broil in oven until medium rare. Cut into strips and place center style on a plate.
Add shredded cheddar cheese and diced green onions lightly over top. Place baby spinach leaves around the center to the edges of the plate. Add blue cheese dressing to the rim of the spinach.
Serve immediately with your choice of non-alcholic beverage (Recommended: Martinelli's Apple Cider.) Dress table with two lit candles.
Monday, October 20, 2008
Sunday, October 19, 2008
Pumpkin Season!!!
So, I got a few yummy sounding pumpkin recipes from my "aunt-in-law", Chris, and thought they sounded great. I'm just going to copy and paste them here, so I don't get anything wrong typing them out. Happy Pumpkining!
PUMPKIN DIP
8 oz cream cheese
2 cups powdered sugar
1 can pumpkin pie filling
1 tsp cinnamon
1/2 tsp ginger
Beat cream cheese & powdered sugar until blended. Add pumpkin pie filling, cinnamon & ginger. Blend together thoroughly & chill 6-8 hours.
Serve in a hollowed out pie pumpkin with gingersnaps or apple wedges.
PUMPKIN BREAD (OR MUFFINS)
4 eggs
1 cup oil
2/3 cup water
1 (1 lb) can pumpkin
3 1/2 cups flour
pinch of cloves (opt.)
1 cup nut (opt)
2 1/2 c sugar
2 tsp Baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
(I add chocolate chips to the muffins)
Beat eggs, add oil, water and the can of pumpkin. Mix well.
Add dry ingredients an dmix well.
Pour into generously greased & floured pans. (Makes 5 small loaves & 1 soup can)
Bake @ 350* for at least 1 hour. Test with toothpick. If still moist, try another 15 minutes.
Let cool 20 minutes in pans, then remove from pans & cool completely on racks.
MUFFINS-- Makes 30 large muffins & 42 small muffins (one batch) Bake 15 minutes @ 350*
PUMPKIN COOKIES
1/2 cups brown sugar
1/2 cup shortening
1 cup cooked pumpkin
1 egg
1 tsp. vanilla
Cream above ingredients together
ADD:
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 cups flour
1/2 cup nuts (opt)
1 bag chocolate chips
Blend well.
Bake on greased cookit sheet 10-12 minutes @ 400*
(Cookies don't look browned on top)
PUMPKIN DIP
8 oz cream cheese
2 cups powdered sugar
1 can pumpkin pie filling
1 tsp cinnamon
1/2 tsp ginger
Beat cream cheese & powdered sugar until blended. Add pumpkin pie filling, cinnamon & ginger. Blend together thoroughly & chill 6-8 hours.
Serve in a hollowed out pie pumpkin with gingersnaps or apple wedges.
PUMPKIN BREAD (OR MUFFINS)
4 eggs
1 cup oil
2/3 cup water
1 (1 lb) can pumpkin
3 1/2 cups flour
pinch of cloves (opt.)
1 cup nut (opt)
2 1/2 c sugar
2 tsp Baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
(I add chocolate chips to the muffins)
Beat eggs, add oil, water and the can of pumpkin. Mix well.
Add dry ingredients an dmix well.
Pour into generously greased & floured pans. (Makes 5 small loaves & 1 soup can)
Bake @ 350* for at least 1 hour. Test with toothpick. If still moist, try another 15 minutes.
Let cool 20 minutes in pans, then remove from pans & cool completely on racks.
MUFFINS-- Makes 30 large muffins & 42 small muffins (one batch) Bake 15 minutes @ 350*
PUMPKIN COOKIES
Note-Double this recipe to use 1 can of pumpkin
This makes a lot of cookies, but they freeze well
This makes a lot of cookies, but they freeze well
1/2 cups brown sugar
1/2 cup shortening
1 cup cooked pumpkin
1 egg
1 tsp. vanilla
Cream above ingredients together
ADD:
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 cups flour
1/2 cup nuts (opt)
1 bag chocolate chips
Blend well.
Bake on greased cookit sheet 10-12 minutes @ 400*
(Cookies don't look browned on top)
Wednesday, October 15, 2008
Sweet Potato Casserole
I received this by email from Dave's aunt Karen and thought it deserved to be posted! This would make a yummy T-Day side dish!
Sweet Potato Casserole
by Hilary Weeks
Sweet Potato mixture:
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted
Crust mixture:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted
Boil or steam sweet potatoes, drain, remove skins, set aside.
In a mixing bowl thoroughly combine the ingredients for the sweet potato mixture.
Pour into buttered 9-inch square baking dish.
Combine crust mixture ingredients in a bowl.
Sprinkle surface of baked sweet potato with crust mixture.
Bake at 350 degrees for 30 minutes or until firm.
Allow to set for at least 30 minutes before serving.
Sweet Potato Casserole
by Hilary Weeks
Sweet Potato mixture:
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted
Crust mixture:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted
Boil or steam sweet potatoes, drain, remove skins, set aside.
In a mixing bowl thoroughly combine the ingredients for the sweet potato mixture.
Pour into buttered 9-inch square baking dish.
Combine crust mixture ingredients in a bowl.
Sprinkle surface of baked sweet potato with crust mixture.
Bake at 350 degrees for 30 minutes or until firm.
Allow to set for at least 30 minutes before serving.
Sunday, October 12, 2008
"Granny All-Gone-Cake"
My Sister-in-law posted a recipe on her blog about a week ago that sounds so amazing! Here is a quote from her to give you a hint about this cake: "This cake has a real twist. First off, at first bite, you'd think it was a wonderfully dense caramel cake, maybe nutmeg? When I asked my grandma for the recipe I was shocked when I read a whole can of crushed pineapple!" Follow this link to her blog to get the recipe! I can't wait to try it.
Granny-All-Gone-Cake
Granny-All-Gone-Cake
Brooke's Famous Chocolate Chip Cookies
These cookies go waaaay back with my roommates from collage, my sister and I. They are from my dear friend and old roommate Brooke. These are amazing because they never get hard! They always stay chewy and they have a glorious taste that is unlike other ch.chip.cookies. I sometimes think they even taste better the next day. This recipe makes a big batch, so you can make a little at a time and save the rest of the dough in the freezer for later if you want. BEWARE! Once you start eating these, you won't stop...Mmmwwaahhahahaha!
Ingredients:
2/3 cup shortening
1 cup sugar
2 beaten eggs
3 cups flour
3/4 tsp salt
2/3 cup butter
1 cup brown sugar
2 tsp vanilla
2 tsp baking soda
1 pkg. chocolate chips
Directions:
1.Combine shortening, butter, vanilla, and eggs
2. Separately combine: sugar, flour, salt, brown sugar, baking soda
3. Combine the two mixtures.
4. Add the chocolate chips.
5. Form one inch balls on an ungreased cookie sheet
6. Bake at 350 degrees for 8-12 minutes/batch
Ingredients:
2/3 cup shortening
1 cup sugar
2 beaten eggs
3 cups flour
3/4 tsp salt
2/3 cup butter
1 cup brown sugar
2 tsp vanilla
2 tsp baking soda
1 pkg. chocolate chips
Directions:
1.Combine shortening, butter, vanilla, and eggs
2. Separately combine: sugar, flour, salt, brown sugar, baking soda
3. Combine the two mixtures.
4. Add the chocolate chips.
5. Form one inch balls on an ungreased cookie sheet
6. Bake at 350 degrees for 8-12 minutes/batch
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