I don't know about you guys, but when the weather gets cold, I always turn to a nice big bowl of chili! Now, I'm picky about my chili, and this was one of the best recipes I have EVER come across. A HUUUGE thank you to my roommate Ashley's mom Shirlyn for this divine recipe!! I LOVE IT!! :)
What You'll Need
1-2 lbs chicken breasts, cooked and cubed
4 15oz cans Northern White Beans, do not drain
2 14oz cans of chicken broth
2 4oz cans chopped green chillies
1 TBSP dried minced onion
2 tsp Garlic powder
2 tsp salt
2 tsp cumin
2 tsp Oregano
1 tsp Black pepper
2 cups sour cream
1 cup half and half
Chili! :)
Put all ingredients except sour cream and half and half into a large pot. Bring to a slow boil. Add sour cream and half and half. Heat to desired temperature. Enjoy!!
Sunday, November 20, 2011
Chicken Parmesan
Another favorite of mine to do around the holidays (not sure why, I think it's just cause it's easy and it's poultry so it still kinda works in my head) is chicken parmesan. I adore my family's heritage and I keep it alive! My dad loves to make chicken and eggplant parmesan when he knows the family is going to get together, and I am the same way! It feeds a ton of people and it's pretty cheap to make!
What You'll Need
eggs
milk
Italian bread crumbs
chicken breasts
spaghetti sauce
Canola oil (or vegetable, if you prefer)
Ciao!
This is a simple way to make your chicken! Trim the fat off the chicken and butterfly it if they are thicker breasts (I don't know why, but I always end up with ones that look like strips! Weird huh??) Once that is done, grab two bowls. In one bowl, put in some eggs and milk (the ratio between the two should be 1:1) You will have to eyeball the amount depending on how much chicken you are planning on cooking. In the other bowl, pour bread crumbs. Take your chicken breasts and dip them into the egg/milk mixture. Make sure that they are completely covered! Then dip it in the bread crumbs (to keep messes to a minimal, I always have one "wet" hand and one "dry" hand. I use my left to dip the chicken in the egg/milk mixture, then my right to dip it in the bread crumbs. Once you are done with that, throw them in the pan and lightly brown the outsides so the bread crumbs become a nice golden brown! Try not to burn them! Then place the chicken on a cookie sheet. You will then bake the chicken at 350 until done (mine usually takes 20-25 minutes). By doing it this way, you make the chicken very moist and tender! When there's about five minutes left, pull the chicken out, pour some sauce and mozzarella cheese on top, then put it back in to finish so the cheese gets all nice and melty and bubbly! Make up a bowl of pasta and enjoy!
What You'll Need
eggs
milk
Italian bread crumbs
chicken breasts
spaghetti sauce
Canola oil (or vegetable, if you prefer)
Ciao!
This is a simple way to make your chicken! Trim the fat off the chicken and butterfly it if they are thicker breasts (I don't know why, but I always end up with ones that look like strips! Weird huh??) Once that is done, grab two bowls. In one bowl, put in some eggs and milk (the ratio between the two should be 1:1) You will have to eyeball the amount depending on how much chicken you are planning on cooking. In the other bowl, pour bread crumbs. Take your chicken breasts and dip them into the egg/milk mixture. Make sure that they are completely covered! Then dip it in the bread crumbs (to keep messes to a minimal, I always have one "wet" hand and one "dry" hand. I use my left to dip the chicken in the egg/milk mixture, then my right to dip it in the bread crumbs. Once you are done with that, throw them in the pan and lightly brown the outsides so the bread crumbs become a nice golden brown! Try not to burn them! Then place the chicken on a cookie sheet. You will then bake the chicken at 350 until done (mine usually takes 20-25 minutes). By doing it this way, you make the chicken very moist and tender! When there's about five minutes left, pull the chicken out, pour some sauce and mozzarella cheese on top, then put it back in to finish so the cheese gets all nice and melty and bubbly! Make up a bowl of pasta and enjoy!
Peach Crisp
For Thanksgiving this year, I like to be a little less than ordinary in the food I choose to make (for one thing, I do not have time to make the traditional Thanksgiving turkey with all the fixings! And let's face it...as delicious as turkey is, it's time to shake it up a bit!) And as much as I love my pumpkin pie, I thought for dessert this year we'd try something new! Peach crisp still gives a warm, homey feel, goes well with ice cream, and has all the right kinds of spices with delicious peaches!
What You'll Need
1 can (29 oz) sliced peaches, drained
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup regular oats
3/4 tsp. cinnamon
3/4 tsp nutmeg
1/3 cup margarine, softened
Start the Cooking!
Heat oven to 375 degrees. Grease 8x8" baking pan. Arrange peaches in pan. Mix remaining ingredients with fork; sprinkle over the peaches. Bake until peaches are tender and topping is golden brown (so about 30 minutes).
Not a fan of peaches?? No problem! You can substitute the peaches for 4 cups sliced pared baking apples (about four medium) and use 3/4 cup sugar instead. Or you can also do a cherry crisp, where you use 1 can (21 oz) cherry pie filling (use the same amount of sugar for the peach crisp on this variation).
Enjoy! Will post pictures once it finishes baking :)
What You'll Need
1 can (29 oz) sliced peaches, drained
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup regular oats
3/4 tsp. cinnamon
3/4 tsp nutmeg
1/3 cup margarine, softened
Start the Cooking!
Heat oven to 375 degrees. Grease 8x8" baking pan. Arrange peaches in pan. Mix remaining ingredients with fork; sprinkle over the peaches. Bake until peaches are tender and topping is golden brown (so about 30 minutes).
Not a fan of peaches?? No problem! You can substitute the peaches for 4 cups sliced pared baking apples (about four medium) and use 3/4 cup sugar instead. Or you can also do a cherry crisp, where you use 1 can (21 oz) cherry pie filling (use the same amount of sugar for the peach crisp on this variation).
Enjoy! Will post pictures once it finishes baking :)
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