White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.

Eclair Cake

Eclair Cake


1/2 c butter
1 c flour
1 c water
1/4 t salt
1 T sugar
4 eggs

Melt butter. Add water and bring to a boil. Remove from heat and add flour, salt, sugar. Stir into a soft ball. Cool 5 minutes. Add eggs one at a time. Mix in each with fork.

Spray cookie sheet with pam. Spread onto cookie sheet. Bake 400 degrees, 25 minutes. Cool crust to room temperature.

Topping:
1 8oz. package cream cheese (softened to room temp)
2 small packages vanilla instant pudding
3 c milk

Mix small amount milk with cream cheese until creamy. Add pudding and rest of milk. Use beater and mix well. Spread on cooled crust.

Cover with 8 oz. cool whip.

Drizzle with carmel or chocolate sauce.

Refrigerate until serve. Serve with cold water.

Navajo Taco's

2 c. flour
1/2 tsp salt
1 tsp baking powder
1 c. milk

Mix and knead; Roll out 1/4 inch thick and about 4 to 5 inches wide. Fry in hot oil. Drain on paper towels. Top with chili or refried beans, cheese, lettuce, tomatoes, onions, sliced olives and top with sour cream. Serves 4 (Like tacos on a scone)

"Cafe Rio" Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

3 cups water (I used WAY more)
3 cups rice
4 cubes chicken bouillon
4 t. minced garlic
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1/2 bunch of cilantro, finely chopped
1/2 onion, finely chopped
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer, covered for 30 minutes or until rice is cooked.

***Note*** I used dried onion instead of fresh and didn't blend anything in a food processor and threw everything in a rice cooker.

Russian Chicken

Russian Chicken

In a crock pot, place:

6-8 boneless, skinless chicken breasts (I use frozen ones if I don't have any thawed)

1 bottle Russian salad dressing

1/2 jar apricot preserves

1 packet Lipton Onion Soup Mix

Slow cook on low 'til chicken is cooked through, 3-6 hours, depending on frozen or not and the power of your crock pot.

I like to serve it with Basmatti Rice, with the sauce spooned over the top.

Chocolate Chip Cookies

I believe that chocolate chip cookies are like meat loaf, apple pie, lasagna and (or so Tyler claims) teriyaki: that you like the ones you grew up with. Here's one of the two recipes that were regulars at our house, and still are.

Nel's Chocolate Chip Cookies

1 c margarine (I like the second to cheapest margarine--is it Imperial? The Blue Bonnet will do but that expensive stuff does not)

1 1/4 c brown sugar (I add a little more)

1 1/4 c white sugar

mix

2 eggs

2 t vanilla

mix

3 1/2 - 4 c flour

1 t salt

1 t soda

mix

12 oz chocolate chips

Spoon out

Bake 350 degrees 8-10 minutes, pulling them out before they are "done"

Strawberry Trifle

1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips

Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.