Friday, December 21, 2012

Chicken, Vegetable, and bean "Chili"

I say "Chili" because it's not really that chili-ish except for a couple of ingredients.  It's more of a soup that has some chili powder in it.  I kind of mixed two "chili" recipes together to get this, and as it was cooking I thought, no one is going to like this.  It looked weird, but I think that's because I was thinking of it as a chili, and whoever heard of a chili with carrots and celery in them? Or even chicken?  Not me--that's not how I do chili; beef, sausage, beans and lots of chili powder and spice is how I do chili.  Despite the misgivings, this soup turned out to be a real winner.  I was very pleasantly surprised by it's awesomeness, so much so that I made it for a family in need two days later and made sure to make enough for us to eat too.  The kids absolutely loved it.  Naomi took it to school for lunch one day and when I asked her if it was okay for lunch or if it was too cold (they don't get microwaves in their classrooms--a huge oversight in my mind; how is it fair to expect kids to eat the same 3 cold lunches every week?! YUCK. And Naomi doesn't even like peanut butter....) she said, "The soup was SO yummy I forgot I had some carrots to eat too!"
There you have it--this soup is good.  SO here is how you make it--

Ingredients:
2 carrots
2 ribs celery
1 medium onion
1 1/2 cups frozen corn
1 can diced tomatoes, undrained (you need that tomato juice, don't throw it away!)
1 4 oz. can diced green chiles
1 1/2 cups tomato sauce
1 cup salsa
2 chicken breasts
2 tsp. Chili powder
2 tsp. cumin
1 tsp. oregano (or if you have it, Tuscan Sunset or some other italian seasoning)
salt & pepper to taste
1 can garbanzo or great northern beans, drained & rinsed
1 can black beans, drained & rinsed
1 cup or so of water (optional)

1.  Chop up all the veggies into fairly small pieces so they'll get soft in the crockpot (yep that's right--this recipe just gets better and better huh!).
2.  Chop the raw chicken into bite-size pieces.
3.  Spray crockpot bowl, then add chicken & spices and stir to coat chicken well.
4.  Add remaining ingredients and mix well.  If mixture doesn't look saucy enough, add some water so it doesn't dry out while cooking.  It shouldn't be super watery in texture, but not real thick either or everything will get dried out.
5.  Cook on high 3 hours or on low for 5-6 hours, until veggies are soft and chicken is definitely cooked through.
6.  Serve with cheddar cheese, and if you desire--sour cream and chips (see, now it sounds a little more chili-ish, but it works!)

Wednesday, October 24, 2012

How to Peel a Potato the easy way


Dawn Wells - on peeling a potato

This is something I am going to try. It looks good.

Tuesday, August 14, 2012

Mary's Syrup

1 stick of butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda

Directions:
Put butter, sugar, and buttermilk in a saucepan and bring to a boil.  Remove from heat and add vanilla and baking soda.  Mix well and serve over waffles, pancakes, german pancakes, french toast, etc.

As Naomi put it, "I think I'm going to throw up because this syrup is just so yummy and I'm eating so much of it!"  It's GOOD.

Sunday, June 3, 2012

Pork & Edamame Fried Rice


  • I'm always on the lookout for a great, new, pork loin recipe, especially one that has ingredients I already own.  I get tired of chicken & turkey now and then, and pork loin, these days, can be just as healthy for you because of how lean it is.  Only problem is, I only know a few pork recipes, and only one of them is P90X approved.  So I found this one on cooking light, and it is AMAZING!!  check it out...

  • INGREDIENTS:
  • (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 3 tablespoons canola oil, divided
  • 1 tablespoon chopped peeled fresh ginger
  • garlic cloves, minced
  • 6 ounces pork tenderloin, trimmed and cut into thin strips 
  • 1/2 cup shelled edamame (green soybeans)
  • 1/2 cup preshredded carrot
  • 3/4 cup diagonally cut green onions (can substitute regular onion)
  • 1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half 
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon Thai chili sauce (such as Sriracha)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted, dry-roasted peanuts, OR unsalted cashews

Preparation

  1. Cook rice according to package directions; set aside.
  2. Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
  3. Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
  4. Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts/cashews.

Friday, June 1, 2012

Homemade Kettle Corn

3 Tbs. canola oil
3 to 4 Tbs. sugar
1/3 to 1/2 cup popcorn
Salt

Heat oil in large pot with handles until oil is really hot, almost smoking.  While oil heats up, combine popcorn and sugar in a bowl.  When oil is hot enough, add sugar & popcorn, and stir around in pot to make sure sugar doesn't clump.  If your heat is on high, you might want to turn it down just a little to prevent burning.  Place lid on pot and slide pot back and forth over burner quickly to help unpopped popcorn kernels reach the bottom and also to prevent sugar from burning to the bottom.  As soon as popping slows down, remove pot from heat and take off the lid.  Add salt as you stir popcorn, and dump the popcorn into serving bowl ASAP to get it out of the hot pot.  Every stove is different, so don't get discouraged if you burn the first couple of batches!  Just play with the temperatures a bit, and you'll figure it out.  I've had several people tell me this is the best popcorn they've ever had, so try it!

Friday, April 27, 2012

Almost Texas Caviar


This is our favorite sunday afternoon snack.
 2 cans black beans
1 can black eyed peas
1/2 onion chopped
1 red bell pepper seeded & chopped
2 large tomatoes chopped (or two handfuls grape tomatoes chopped)
1 mango peeled, pitted, & chopped
1/2 cup chopped cilantro
1 avocado peeled, pitted, & chopped
2 Tbs. lime juice
3-4 Tbs. red wine vinegar
3/4-1 cup light zesty italian dressing (I use the cheapest brand at Walmart)
1-2 Tbs. sugar
Salt & pepper to taste
Mix all ingredients together and dig in with your favorite dipping chips (tostito's hint of lime tortilla chips or Juanita's tortilla chips are our favorites). You can adjust the amounts of each ingredient to your particular liking (e.g. more onion, more bell pepper, etc.) Be careful, it's addictive!!

Tuesday, January 3, 2012

Pizza Grilled Cheese Sandwiches


Pizza Grilled Cheese

4 slices of bread
butter or margarine
4 slices of mozzarella cheese
pepperoni (I used reg and cut in half but mini size would be good too)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce for dipping


*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up. Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired. Make 2 sandwiches

This is a recipe that I got off pinterest. It was originally posted by Amber. We served these to the missionaries and they loved them. I only used one slice of cheese but layered the pepperoni well. I did not add the parmesan but did spread some left over pizza sauce on the bread before layering.(instead of dipping) I cooked them in my George Forman and they were delicious. I tried them again for just Will and I and instead of using butter, I sprayed the outside of the bread with butter flavored pam and they tasted just as good to us - plus save some calories.