White Chicken Chili

My friend Cathy gave me this recipe and it is awesome! If you have never tried white chicken chili you need to try this one!

White Chicken Chili

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings

Ham & Swiss Poppy Seed Sliders

I cam across this recipe on a blog and thought it sounded too weird but I had to try them and they were really good. I used the Hawaiian bread rolls and regular mustard (that is what I had on hand)and they turned out really good.

Ham & Swiss Poppy Seed Sliders

Ingredients:

About 2 dozen mini dinner rolls
Swiss Cheese Slices (about 1/2 pound)
Ham Slices (about 3/4 pound)
1 medium onion finely diced
3 Tbl. mustard (I used Dijon)
3 Tbl. poppy seeds
2 tsp. Worcestershire sauce
2 sticks margarine/butter

Directions:

Preheat oven to 325 degrees.

Slice your rolls in half horizontally, keeping them all together. Melt the margarine and then whisk in the onion, mustard, poppy seeds, and Worcestershire sauce. Brush the mixture evenly on both the top and bottom half of the rolls. On the bottom top the mustard mixture with the swiss cheese and ham slices.

Cover with foil and bake about 15-20 minutes, or until cheese is melted. Remove from oven and separate the rolls.

Happy Thanksgiving!

Have a great Thanksgiving and don't forget to "Gobble till ya Wobble!"

Chicken and Gnocchi Soup

Here's a FANTASTIC recipe that I found on All Recipes. It is so easy and Dave gave this a two thumbs up when I made it! We will certainly be eating this again and again!

Chicken and Gnocchi Soup

Ingredients
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste


Directions
1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper

Onion Rye Appetizers

I found this recipe on Taste of Home's website and made it for a football party that Dave had and everyone loved them. I highly recommend making them for your next party.

Onion Rye Appetizers

1 can french fried onions, crushed
3/4 crumbled cooked bacon
1/2 c mayonnaise
3 c shredded swiss cheese
1 jar (14oz) pizza sauce
1 loaf snack rye bread

In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1
tsp pizza sauce on each slice of bread. Top with about 1 tbsp of the cheese mixture. Bake on
an ungreased baking sheet at 350 degrees for 12-14 minutes or until heated through and cheese is melted.

You can make these ahead of time and freeze them for later use. If you do, cover them and freeze on a single layer. To use frozen place on an ungreased baking sheet and bake at 350 for 14-16 minutes. These will keep frozen for 2 months.

Yield 20 appetizers

Another Hummus

I bought a bag of avocados and I was looking for ways to use them other than on my sandwiches, by the way they are a great replacement for mayo, and I found this recipe and gave it a try. I really liked it.

Avocado Hummus

1 fully ripe avocado, cut into chunks

1 cup rinsed canned chickpeas (garbanzo beans)

1/3 c chopped onions

2 large cloves garlic, minced

3 Tbsp lemon juice

1 tsp hot pepper sauce

1 tsp ground cumin

Crackers or Pita chips

Blend all ingredients except crackers/pita chips in blender until smooth

Transfer to a bowl, refrigerate 1 hour.

I made this in my blender and I could not get it to blend so I would recommend

using a food processor instead. I had to add quite a bit of olive oil to get it to

blend.

Hummus Emeril Style

I LOVE hummus and I was watching Emeril Lagasse on TV and he made this recipe. It looked so easy and since I tried a million recipes for hummus and still hadn't found one I liked I gave this one a try and it's a real winner!

Roasted Red Pepper Hummus

Ingredients
3 cups canned chickpeas (Garbanzo Beans)
1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
2 tablespoons water
4 to 6 tablespoons lemon juice, to taste
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper
1 tablespoon chopped parsley leaves
1/4 teaspoon sweet paprika

Directions

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Serve with pita chips for dipping.

I do a few things differently when I make this. I use jarred roasted red peppers, I mince the garlic, I just load up the processor starting with the first ingredient and go right down the list and I use more oil when I process this.

Crock Pot Potato Soup

I came across this recipe and thought it was just to easy to be good so I just had to try it. It was so very easy and I got a two thumbs up from Dave so this is definitely a keeper!

Crock Pot Potato Cheese Soup

6 slices bacon
1 1/2 cups diced onions
5 cups peeled diced russet potatoes
3/4 cup diced celery
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cup half and half
2 cups shredded cheese--I cleaned out my cheese drawer and used several kinds

Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. In a small bowl stir together flour and half and half, mix well with wire whip. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick. Add cheese and stir until melted. Top soup with cooked bacon.
This recipe comes from Everyday Insanity

Carrie's Kettle Corn

This is the BEST kettle corn recipe that I have ever tasted. I think that this is even better then the kettle corn that you buy at any event plus it is the easiest recipe to make too!

Carrie's Kettle Corn

1/4 c oil
1/2 c unpopped popcorn
1/4 c white sugar

Heat up your pan and add oil and popcorn kernels
when the popcorn starts to pop, very carefully add
white sugar. Start shaking your pot and
continue to shake until popcorn stops popping.
Immediately pour popcorn into a bowl and shake
on a mixture of cinnamon and sugar. Keep stirring
to break up pieces or you can make these into popcorn
balls but be very careful as the sugar make this very
hot.

Wendy's Cole Slaw

This is a recipe that I got from my sister-in-law and it is really good and very easy. It's a great go to side dish for burgers, hot dogs and so much more.

Wendy's Cole Slaw

Bagged cole slaw mix
1/2 c sugar
1 c Miracle Whip
1/4 c oil
1/2 c half & half
1/2 tsp yellow mustard
1/2 tsp celery seed, optional

Mix all together and serve. You can double this recipe but the half and half stays the same.

Chicken Ranch Pizza

Okay, okay, I know what you are thinking ranch and pizza? I know that a lot of people dip their pizza into ranch dressing but did you ever think of ranch dressing as a pizza sauce? I never did and when I saw this I thought "Yuck how could hot ranch dressing be good?". Well I had some leftover ranch dip that I made, leftover chicken and a pre-made pizza crust so I thought I am gonna try it. It was AWESOME!!! I totally recommend trying this recipe!!!


Chicken Ranch Pizza

1 12 inch prepared pizza crust
1/4 c ranch dressing
1 c shredded mozzarella cheese
1 c cooked chicken breast, cut into bite size pieces
6 slices bacon, cooked crisp and crumbled
1 tomato, seeded and diced small
1/4 c sliced green onions
1 c shredded cheddar cheese

Preheat the oven to 450 degrees. Assemble the pizza using the ranch dressing as sauce and leaving a 1 inch border for the crust. Add all the ingredients topping everything with both cheeses. Bake for 10-12 minutes until cheese is golden brown and crust edges are crisp.

Pumpkin Granola

Ok I am looking for some help and maybe you can help me! I made this recipe and it is good but it just is not sweet enough for me so if any of you have made homemade granola before and can tell me what I can add to make this just a little sweeter please leave me a comment! Thanks for your help!

Pumpkin Granola Recipe

1/3 c brown sugar
1/3 c oil
1/2 c honey
1/4 c real maple syrup
4 c old fashioned oats
3 c quick cooking oats
1 tsp cinnamon
3/4 c canned pumpkin

In a small pan mix together sugar, oil, honey and syrup bring to a boil and remove from heat. Add cinnamon and pumpkin and combine well. In a large bowl combine the oats and add the sugar/pumpkin mixture stirring to coat well. Spread into two 9x13 pans and bake at 350 degrees for 10 minutes. Stir and turn off the oven. Put the granola back into the oven for 3-4 hours and let cool. Store in an airtight container.

I got this recipe from a blog that I haunt called Lynn's Cooking Adventure.

Creamy Cauliflower Cheddar Soup

Here's a very easy recipe for one of these upcoming chilly fall nights. Not only is this easy it is very good too! I did, however, change the recipe when I made it. Dave and I are not big fans of Dijon mustard so when this recipe called for 2 tsp of it I was going to omit it all together. When tasting the soup it was awesome without it but then I did add 1 tsp instead of two and I have to admit that it added just a little something to it.


Creamy Cauliflower Cheddar Soup

Ingredients:

2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard

Directions:

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.

Puree with an immersion blender (or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese.

When I made this I did not have vegetable broth so I used chicken broth and it tasted just fine.