Tuesday, February 26, 2008

White Chicken Chili

This recipe came to us by way of some good friends. It is a favorite of ours, and comes together quickly. It is really spicy if you add all of the cayenne, so I usually only add a few dashes.
White Chicken Chili
1 lb chicken breast, cut into ½” cubes
1 med onion, chopped
1 ½ tsp garlic powder
1 Tbsp vegetable oil
2 (15 ½ oz) cans Great Northern Beans, rinsed and drained
1 (14 ½ oz) can chicken broth
1 (4 oz) can chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
½ tsp cayenne pepper
1 C sour cream
1 C whipping cream

Sauté chicken, onion and garlic powder in oil until chicken is cooked.

Add beans, chicken broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
Remove from heat and stir in sour cream and whipping cream. Serve immediately.
Optional toppings: shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.

Monday, February 25, 2008

How to Make Baked Ham & Cheese Sandwiches

Here is a nice step-by-step "photo tutorial" for you to follow along with the recipe.

Baked Ham & Cheese Sandwiches

original recipe here

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
Pinch of ground nutmeg
Coarse salt and ground pepper
8 slices white sandwich bread
3/4 pound cooked ham, thinly sliced
2 cups shredded Gruyere, or other melting white cheese
Dijon mustard, for serving (optional)

Preheat oven to 400 degrees. Heat butter in a medium saucepan over medium heat until foamy. Add flour; cook, whisking constantly, until smooth, 1 to 2 minutes (do not let color).
Add milk and nutmeg to saucepan. Whisking constantly, bring to a simmer; continue cooking until thickened, 2 to 3 minutes. Season with salt and pepper.
Transfer to a shallow dish; cover with plastic wrap, pressing it directly on the surface of the sauce. Refrigerate at least 10 minutes.
Place 4 slices of bread on a baking sheet. Spread each slice with sauce, dividing evenly; layer with ham, and sprinkle each with 1/4 cup cheese. Top with remaining bread; sprinkle with remaining cup cheese. Bake until cheese is melted and golden, about 15 minutes. Serve hot, with mustard on the side, if desired.

***I make as many sandwiches as I need for my family (up to the four the recipe can make). Then, I put whatever leftover sauce I have into a tupperware in the fridge for "fast sandwiches" later on. I also tear up the ham into bite-size pieces for my toddler's sandwich. It's just easier for the little ones to eat it that way.***

Rockin' Reeses Cookies

My sister-in-law brought these for Father's Day the year that I was pregnant with my first son. They have become one of my husband's favorites. We used to be able to eat almost an entire batch while playing games with MY brother and sister-in-law. I dare you to eat just one!
{Rockin' Reeses Peanut Butter Cookies}
Real Recipe
Cream together:
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
Blend in:
1 egg
1/2 cup peanut butter
1/2 t vanilla
Sift together and add:
1 1/4 cup flour
3/4 t baking soda
1/2 t salt

Divide into 42 balls and put each into a mini muffin tin cup. Bake at 375°F for 8-9 minutes. While baking, unwrap 1 pb cup for each cookie baking. When cookies are removed from the oven, press one cup into each hot cookie. Let cool slightly.

Fast Recipe

1 pkg Betty Crocker Peanut Butter Cookie Dough
1 bag mini Reese's pb cups

Prepare pb cookie dough according to the pacakage instructions. Spray a mini muffin tin. Rool 1 Tbsp dough into a ball and place in cup of tin. Repeat to fill pan. Bake according to temp and time indicated on package. While baking, unwrap 1 pb cup for each cookie baking. When cookies are removed from the oven, press one cup into each hot cookie. Let cool slightly. You should be able to just twist these out of your pan.

Sunday, February 24, 2008

Breakfast Pizza

Here is my YUMMY first post! Being pregnant I am easily impressed by food. I found this recipe and had to try it out. We had it for Sunday Brunch.

Breakfast (Fruit) Pizza
from the show Everyday Italian
original recipe here

1 storebought pizza dough (I used Rhodes white bread dough - it was in the freezer)
2 Tablespoons butter, melted
4 Tablespoons cinnamon-sugar (see recipe below)
2 cups mascarpone cheese
1 Tablespoon heavy cream (I used more like 2 Tbsp)
2 Tablespoons lemon juice (I used 4 Tbsp)
1 tsp lemon zest
2 cups mixed berries/fruit in season

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 Tbsp cinnamon-sugar mixture and bake until golden brown, about 10-15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the mascarpone cheese, cream, lemon juice and zest. (I also added 2 tsp of granulated sugar at this point to sweeten it a bit more.)
ONCE THE CRUST IS COOLED, spread the cheese mixture over the cooled crust. Top with mixed berries/fruit and sprinkle with the remaining cinnamon-sugar (I skipped this.)
Slice like a pizza and serve.

1/2 cup sugar
1 Tablespoon ground cinnamon

Stir to combine. Set aside in a small serving bowl.

As a side note: I had a lot of the mascarpone spread leftover. You could probably cut the ingredients for that in half and be fine. But, I have enjoyed eating it as a "not-too-sweet" fruit dip.

Saturday, February 23, 2008

This Week's Dinner Menu

Here is what we're having for dinner this week. I'll link to the recipes when I can. I try to have a vegetable and fruit at every meal, but it doesn't always work out that way.

Sunday - Dad's Birthday Enchiladas, salad, corn, fruit
Monday - Baked Ham & Cheese Sandwiches, fruit
Tuesday - White Chicken Chili, rolls, fruit
Wednesday - Tacos, fruit
Thursday - Honey-Nut Chicken Sticks, salad
Friday - leftovers
Saturday - eat out


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