White Bean Chicken Chili

WHITE BEAN CHICKEN CHILI

2 cans corn 14oz (drained)
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tblsp butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream
1/2 cup half and half

Put onions, butter and garlic powder in a separate bag. Combine all ingredients in gallon bag.
Serve: thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot simmer for 40-45 min. Remove from heat add sour cream and half and half.
Prep: cook and cube chicken.

Butternut Squash Soup

Butternut Squash Soup With Fontina Cheese Crostini

Recipe courtesy Giada De Laurentiis

Ingredients

Soup:

• 2 tablespoons butter, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch pieces
• 3 cloves garlic, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
• 6 cups low-sodium chicken stock
• 1/4 cup chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

Crostini:

• 1/2 baguette, sliced diagonally into 1/2-inch thick slices
• Extra-virgin olive oil, for drizzling
• 2 tablespoons chopped fresh sage leaves
• 1 cup (2 ounces) grated fontina cheese
• Kosher salt

Directions

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Sweet and Sour chicken aka: Russian Chicken

Chicken tenders or breasts cut up.

1 bottle Russian dressing

1 jar apricot jam

1 package onion sop mix

Mix and bake at 350 for 30-40 min. Add 1 hour if frozen.

Serve over rice.

(we like brown rice, but for this my husband prefers white).

This is very kid friendly too!

Pulkogi

1 pound of meat (I used rib eye)
3 T soy sauce
2 T sugar
1 T honey
2 T wine (you can use cooking wine or beef broth instead)
1 T seasame oil
3 T chopped green onions
2 tsp chopped garlic
1 tsp pepper
1 T sesame salt/sesame seeds

Slice meat thinly, marinate meat in sauce overnight. Stiry fry for about 5 to 10 minutes until done. Serve with rice and potstickers. (I just got the Ling Ling potstickers from Costco. Make sure you cook them from frozen.) Do not add oil to the pan before cooking! If you need more liquid in the pan use extra broth, wine, etc.

Shredded Beef Enchiladas with Lime Rice

Shredded Beef
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas


Directions
1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

**I just threw all the ingredients in my crock pot and let it cook for about 6 hours on high, then shredded the meat and let cook for another hour or so. I added extra cumin, some oregano and chipotle seasoning as well. (This is a new recipe I found on allrecipes.com, it has very high rating so I thought I'd try it out.)

Lime Rice
In a sauce pan, sauté:

2 T. butter
1 yellow onion, chopped
4 garlic cloves, minced

In a large pot, bring to boil the following:

6 2/3 C. water
8 t. chicken bouillon
½ bunch cilantro (chopped)
2 t. cumin
2 small cans diced green chilies (used only ½ can)
1 T. lime juice
½ t. pepper
3 Cups Rice – (rinse rice)

After boiling turn down to simmer and cover so rice will cook. (Add the onion mixture in.)
**Half of this recipe is plenty!

To make the enchiladas I added meat, rice, black beans, cheese and a drizzle of enchilada sauce.

To cook: thaw, add enchilada sauce (it might be a little spicy for kids so test it out first) and bake at 350 until heated through.

Out of this World Spaghetti & Meatballs

Ingredients

3 tablespoons olive oil

3/4 cup chopped onion

4 cloves garlic, minced

2 (16 ounce) cans crushed tomatoes

3 (6 ounce) cans tomato paste

1 cup water

1/2 cup sugar

1/4 cup chopped fresh oregano, divided

1 dried bay leaf

salt and pepper to taste

1 pound ground round

1/2 cup Italian seasoned bread crumbs

1/4 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup grated Parmesan cheese

1 (16 ounce) package uncooked spaghetti

Directions

Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Frozen directions: Thaw in refrigerator, pour contents into a large pot and heat through, 15-20 minutes. (You may need to add a little water, the sauce is thick)

Teriyaki Chicken (or you can use salmon)

1 c. brown sugar

2 tsp. salt

8 tsp. soy sauce

8 tsp. sesame oil

4 minced garlic cloves

5 chicken breasts

Mix all ingredients and pour over chicken in 9x13 pan. Bake at 350 for 25 to 30 minutes or until chicken is cooked through.

Serve with rice, and roasted broccoli. Shelled edamame looks pretty sprinkled over salmon --I think it would be good with chicken too.

From frozen: Thaw and then bake as suggested above

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

by Tyler Florence

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

From Frozen: Thaw and bake in 350 degree oven for 30 min. or until cheese is lightly brown and bubbly. I read a suggestion on a freezer blog to bake them from frozen to avoid them getting mushy. Might be worth a try. Obviously, cooking time should be increased --probably at least 60 min.

Angela's dinners

Just so you all know what I'm making...I'm doing shredded beef enchiladas and bulkogi which is a korean bbq. I will post the recipes soon!