White Chicken Chili
2 tbsp cooking oil
1 lb boneless, skinless chicken breasts cut into one inch chunks
1/2 large onion, chopped
2 cups water
1 package White Chicken Chili seasoning mix
1 16oz can refried beans
1 15-16oz can white northern beans
1 cup cooked white rice
1/4 cup freshly chopped cilantro
With the holidays coming and the weather getting cooler, chili is just what the doctor ordered! This is a wonderful, easy meal for those cold days when all you want to do is eat and curl up with a good book!
Heat oil in stock pot and add chicken. Saute until white but not fully cooked and add onions. Continue to cook until chicken is done and onions are transparent. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and let cook another 5 minutes. Serve with more cilantro, shredded cheese, and sour cream.
This is a delicious and quick meal for those busy nights when you don't want to work too hard on supper!
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
*The spice from the red pepper flakes spreads throughout the whole dish quite well. If you do not like spice, I would recommend lessening the amount. Omitting it completely might alter the flavor too much.
Back in February, Dan and I visited some of our family in Alabama. During our trip we went to a Jerusalem Cafe where Dan had some lentil soup. When we came home he asked if we could find a recipe to try making it. I found one and we made it a few days later. Unfortunately it turned out horrible and we didn't attempt it again for quite a while. Recently I found this recipe and gathered up the courage to try it. It turned out great and is now in our cookbook with the rest of the recipes we make all the time!
*THIS RECIPE REQUIRES DAY BEFORE PREPARATION!*
Rinse and soak lentils in water overnight.
When you are ready to make the soup, drain the water out of the lentils. In a pan, heat butter until it melts. Add onions and cook over medium heat until it JUST starts to caramelize. Add the lentils, tomato, cumin powder, chili flakes and stock. Boil for around half an hour or until the lentils are cooked. You can adjust the stock amount depending on how thick you want the soup to be. When cooked, run the soup in a blender until completely smooth. Season with salt, pepper and lemon. Garnish with coriander and enjoy!
Another staple in my house! My mother in law and a close family friend came up with this recipe and it is a huge hit! Doubling or tripling this recipe for larger crowds also works really well!
Saute chicken with a little oil and the dressing mix then set aside. In another pan, melt butter and add onion. Saute until onion is transparent then add garlic and cream cheese. Stir until completely melted. Add soup and broth and mix well. Stir in chicken and Parmesan. Serve over noodle of choice.
Before I was married, the only fish I was familiar with (as far as cooking and eating) was tilapia and tuna. Since Dan loathes tuna, the only fish I have made since last May was tilapia. We both wanted to branch out a little from the same old-same old so I told Dan to search Pinterest. He found this tasty recipe (Teriyaki caught his eye) and gave it a try. It turned out great! Neither of us had ever cooked salmon before this and were a little nervous how it would come out, but shortly after supper I printed out the recipe and stuck it in our cookbook.
In a small bowl, whisk together cornstarch and ½ cup water; set aside. In a saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 2 cups water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
Reserve about ½ to ¾ cup of the teriyaki sauce; set aside for now. In a gallon size Ziploc bag, combine teriyaki marinade and salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
Meanwhile, place the reserved teriyaki sauce back into the sauce pan and reheat to simmering. Continue to simmer and stir occasionally until the sauce has reduced about ⅓ in volume and is a good pouring consistency; set aside until serving.
Make Sriracha cream sauce by whisking together mayonnaise, Sriracha and condensed milk in a small bowl. Taste for desired spiciness; refrigerate until ready to serve. (Store extra condensed milk in a glass or plastic container in refrigerator for up to 3 weeks or freeze it for 3 months.)
Preheat oven to 400 degrees F. Lightly coat a 9x13 (or comparable) baking dish with nonstick spray. Place salmon filets along with the marinade into prepared baking dish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce. If using, sprinkle sesame seeds over salmon.
When I was little I thrived on boxed mac & cheese with cut up chunks of hot dog in it. As I grew older I nixed the hot dog but still loved the boxed mac & cheese. Since I have been married I have only made mac & cheese one way; from scratch. The original recipe is from the side of the elbow macaroni box. We have since spruced it up considerably. My husband and I love this recipe and make it all the time!
Boil noodles as directed until tender. Drain them and set aside for now. Preheat oven to 400 F. Spray 9X9 baking dish with non-stick cooking spray. Cook up the chicken and set it aside if implementing.
Melt the butter in a large saucepan. Add flour, salt and pepper and whisk until blended. Pour in the milk and stir constantly. Bring to a boil then reduce heat. Add cheddar cheese and stir until melted.
Add the noodles, oregano and chicken and stir until they are mixed well. Transfer the mixture to the baking dish and sprinkle with the breadcrumbs and Parmesan. Bake for 20 minutes or until the top is golden brown.
May I just say, YUM!! If it says quesadilla I am usually all over it and this was no exception. This was among the first recipes I made from Pinterest, but I clearly remember it being very easy to follow the recipe and there being LOTS of leftovers! This recipe gets a five star rating in my book! The only thing I did differently was I left out the beans and the banana pepper.
Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla.
Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired. Repeat until mixture is gone!
I found a recipe on Pinterest that said "Just Like Taco Bell- Chicken Quesadillas". That is all it took to grab my attention.
Seriously, who doesn't love Taco Bell? And who wouldn't love to get Taco Bell quality out of your own kitchen? I read the comments and saw how many people said it really did taste like Taco Bell and I got even more excited. I gathered up all the necessary ingredients and got to work.
I followed the recipe to the letter and they came out EXACTLY like the blog writer said they would! They were creamy, tasty, and very similar to Taco Bell. They even looked just like the pictures! My sister, mother, and I ate them up quickly. The recipe was a success!
Going back through my Pinterest account (which is always fun!) I found the first Pinterest recipe that I ever tried: Chicken Tamale Pie. It sounded delicious, looked amazing, and the recipe wasn't too difficult to follow. At the time, I was in the dating stage of my relationship with my husband, Dan, and his influence on trying new foods was doing wonders for my pallet. When I saw this recipe, I had thought of him and figured it would be something fun to try.
The first time I made it, I personally wasn't too thrilled with the results. I wasn't used to the meat, cornbread, and enchilada sauce mix and the taste was just overall different than what I was used to. My mom and younger sister, however, really liked it. It was Dan's reaction that ultimately changed my mind: he loved it from the first bite. Seeing his reaction I thought that surely if I try it again I will love it too. I am very glad that I did because it has become a favorite dish in our house!