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White Chicken Chili




Ingredients

1 whole roitessiere chicken, skin removed and chicken shredded
1 small onion, diced
4 garlic cloves, minced
1 Tbsp olive oil
1 can(s) fire roasted green chilies, undrained (4 oz.)
1 can(s) white shoepeg corn (11 oz.)
2 can(s) cannellini beans, drain and rinse (14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 - 3/4 c whipping cream or half & half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
1/2 c jarred jalapenos, diced (optional) -gives a nice light heat

TOPPINGS FOR YOUR CHICKEN CHILI

green onions, chopped
sour cream
cilantro, fresh
6 lime wedges, for a fresh squeeze of juice
1 chihuahua cheese or monterey jack, shredded

Serves:4 - 6 servings
 Prep:15 Min
 Cook:45 Min

How to Make White Chicken Chili


Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.

Serve with bread or tortilla chips.

Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( Spicy Crunchy Bacon Pea Salad) and some mini appetizers (Mini Curried Chicken Salad Cups) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUMM
10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
April 27th, 2015 --- Made a double batch of chili for a church event. The crock-pot was cleaned empty by the end of night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.

Banana Cake




Ingredients

CAKE

2 stick butter
2 c sugar
4 eggs
1 c milk
3 c flour
3 tsp baking powder
1 tsp mexican vanilla

SYRUP

2 1/2 c sugar
1 c water
1 lemon juiced
12 bananas sliced

 Prep:15 Min
 Cook:35 Min

How to Make Banana Cake


Cake: Preheat over to 350 degrees.

Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.

Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.

Syrup: While cake is baking, combine sugar and water in a medium saucepan.
Heat until syrup-y, then add lemon; allow to cool.

Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake.
Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.

Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then!

Yummy Chicken




Ingredients

2 lb chicken boneless, skinless
1 pkg dry ranch dressing mix
1 c parmesan cheese
1/2 c corn flakes ( crushed)
1/2 c butter, melted

Serves:6
 Prep:10 Min
 Cook:45 Min

How to Make Yummy Chicken


In a medium bowl, mix together ranch dressing mix, parmesan cheese and corn flakes. Dip chicken in butter, then in mixture. Place is greased pan and bake at 375 for 40-50 min! Enjoy!

Diane's Almond Joy Cake




Ingredients

CAKE

1 box duncan hines coconut supreme cake mix
3 large eggs
1 stick butter, melted
1 1/3 c milk
2 tsp pure vanilla flavor

FROSTING

2 c toasted flaked coconut
1 1/2 c toasted sliced almonds
1 stick soft butter
2/3 c cocoa, unsweetened
3 c powdered sugar, plus additional if needed
1/3 c milk, plus additional if needed
1/4 tsp salt
2 tsp pure vanilla flavor

Serves:16
 Prep:25 Min
 Cook:30 Min

How to Make Diane's Almond Joy Cake


FOR CAKE: Mix all cake ingredients in large bowl and beat 2-3 min.
NOTE: if you can't find the duncan hines coconut cake mix try this; use a white or yellow cake and add a coconut pudding mix and 2-3 teaspoons of coconut extract. That has worked for several bakers posted in the comments. Good luck to all.
Pour into 2 9 inch layer pans and bake in 350* preheated oven for 28 minutes. Remove to wire rack and cool 10 min. Turn out onto wire racks and cool completely.
FOR FROSTING: Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla. Beat 2 min until light and fluffy. (Add additional sugar 1 tablespoon at a time - if needed - until it reached spreding consistency. Do the same with milk if it's too thick.)
In two small pans spread your coconut and nuts and, stirring often, toast to a pretty light brown color. They will need watching as they will burn quickly. 
I do this as soon as I take my layers from the oven.
Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds.
Put on next layer and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top. Whatever is pleasing to you.

Creamy Lemon Chicken Piccata




Serves 4

2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour
2 tablespoons Parmesan cheese, finely grated
1 teaspoon salt
Cracked pepper
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth
½ cup milk (full fat, or 2% or use reduced fat cream or heavy cream)
⅓ cup fresh grated Parmesan cheese
2-3 tablespoons lemon juice — juice of 1 lemon
2 tablespoons capers, plus 2 tablespoons extra to garnish
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 tablespoons fresh parsley

How to make it


Lightly spray your skillet with cooking oil spray and heat over medium-high heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat the 3 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, 3-4 minutes per side (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
Add garlic to the pan ( you may need to add a little oil to the pan) saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 – 5 minutes. In a small bowl whisk together 1 Tbsp of water with cornstarch, then pour mixture into the broth in the skillet. Allow to simmer until thickened slightly then reduce heat to low and stir in butter and pour in milk or cream. Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until just a bit thicker.
Add lemon juice, allow to simmer for a minute or so to combine.
Serve over steamed asparagus or angel hair pasta drizzled with that sauce. To garnish top with extra capers, lemon slices and parsley.

egg rolls




I bag coleslaw mix
1 lb sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

How to make it :


Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference

SWEET CREAM RICOTTA PANCAKES




INGREDIENTS
1 cup Ricotta Cheese
¾ cup Buttermilk
2 Eggs
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt
Butter (for skillet)
Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
2 Tablespoons Fresh Lemon Juice
½ Tablespoon Fresh Lemon Zest

Berry Maple Syrup:
¼ cup Butter, melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries

PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

INSTRUCTIONS


In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
Berry Maple Syrup:.
In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.