White Chicken Chili

I found this stuff called Philly Cooking Cream in several flavors. I looked at their reciepe for White Chicken Chili. Then I studied a few more and came up with my own. I have made it twice and it is pretty good. Here's what you need:

3-4 boneless chicken breasts, cubed
1 onion chopped
2 garlic cloves chopped
1 can each drained: Great Northern beans, Chick peas, green chilies, shoepeg corn
1/2 can chicken broth
1 tub Santa Fe cooking cream
1/2 cup sour cream
cumin and chili powder to taste
Saute chicken, onion and garlic add all other stuff. Simmer about 20 minutes.

Shepard's pie

I had never made this and saw a reciepe on the internet and realized how easy this is and how good it sounded. Totally comfort food and you probably already have everything to make it or something you can sub with,

Start with about 3-4 cups mashed potatoes--we like garlic taters or you could add shredded cheddar cheese. You will want enough to cover your casserole dish an inch or 2 thick (at least)
Dice an onion and 2 stalks of celery and cook in a little oil until done.
add 1# to 1 1/2# hamburger meat and brown. You can add some whole kernal corn and/or english peas or diced cooked carrots. Season to taste--salt, pepper, garlic powder.

To the hamburger mixture add one cup of gravy--jar, mix or leftover beef gravy. Add 2 T ketchup. Simmer until heated through.

Spray a casserole dish with Pam. Put the hamburger mixture in and top with the mashed taters. Bake at 375 from 30 minutes and let rest 10 minutes.

If you don't have any gravy you could use mushroom soup. Some people like diced tomatoes also.

Mexican Rice

This is SO easy and very good. Browning the rice first gives it a nice texture and nutty flavor. I added diced chicken one night to make a whole meal.

Brown 1 cup raw rice in 3 T oil until golden brown
Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced
Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced
Sauté until onions are clear-stirring to keep rice from burning
add 1 can chicken broth, salt and pepper and a dab of chili powder
cover and simmer until rice is done and liquid absorbed—about 20 min

Chicken Tortilla Soup

This receipe called for corn tortilla strips to be added but we liked the flour ones best. They are kind of like a dumpling. Very good and very filling.

Bill’s Chicken Tortilla Soup #2
Ingredients
4 tbsp olive oil
1 small onion minced
2 cloves garlic minced
2 tbsp cumin
1 tsp smoked paprika
1 salt and pepper
3 cups chicken broth
1 1 8oz. can enchilada sauce
1 1 8oz. can diced tomatoes
8 Flour tortillas cut into strips
1 1 8 oz. can black beans
1 cup frozen corn
8 skinless chicken tenders
1 cup orange juice
Preparation
Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes.
In a heavy pan, sweat onions, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, and enchilada sauce. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water. Add strips of tortilla and serve

BROCCOLI CHEESE SOUP

Hubbie fixed this one night as a side dish and it quickly became my favorite main dish with some garlic bread--yummy!



Bill’s BROCCOLI CHEESE SOUP
from JustaDumbBlond
1/2 cup butter
1 onion, chopped
1 lb. chopped broccoli
3-3/4 cups chicken broth or stock….3 cans
1 lb. Velveeta cheese, cubed
1 cup milk (anything from 2% up to heavy cream) used evaporated milk
1-1/2 tsp. garlic powder
1/3 cup corn starch
In a large, heavy bottomed pot, melt butter over medium heat. Cook onion in butter until softened.
Stir in brocolli and cover with 3-1/4 cups chicken broth or stock. Simmer until broccoli is tender (10 - 15 minutes).
Reduce heat and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a cup or small bowl, stir corn starch into remaining 1/2 cup chicken broth or stock and cook, stirring constantly, until thick.

Potato Soup

This is so good in the winter and very filling. I didn't eat it for years after I bit my tongue and had stiches in it because I ate so much then. But I went back to it and it became one of Eric's favorite dishes. I think he makes it year round for his family. Sorry, I never measure. Just give it a try and make adjustments as you go along. You can't mess it up. Ok here's what you need:

4-5 large taters, diced

milk

sour cream couple big glops

green onions 1 whole bunch chopped

garlic 2-3 cloves chopped

ham steak diced (optional)

butter couple spoonfuls

can of cream of celery soup

1 rib celery cut small

salt and pepper to taste

grated cheese

Put your diced taters and celery in a large pot, just covering with water or Chicken Broth, and boil until almost tender. Add ham steak, can of soup, green onions, garlic, butter, sour cream and as much milk as you think you will need. Allow it to simmer for about 15 mins., or celery and taters are tender. To thicken put 2 large spoonfuls of corn starch in a glass with just enough water to get it all wet and stir until no lumps. Add to soup and stir in. If it's not thick enough, do it again. Serve with cheese and warm rolls or bread. Very filling and yummy. varation: add chicken and corn for Chicken Corn chowder. Try adding BROCCOLI. For Clam Chowder--add some canned clams and the juice it's packed in.

Ranch Crackers

This is a simple receipe that has become my favorite snack. Here's what you need:

1 box of wheat saltine crackers

1 envelope Ranch dressing mix

1 1/2 cup vegatable oil

a Tupperware container that is big enough to stand all the crackers up in. You don't want a real tight fit, but they need to stand up and the lid needs to fit tight.

With a mixer or blender, mix the dressing mix into the oil well. Pour over the crackers. Put the lid on the container, and shake gently and flip over every 15 minutes, until all the oil is absorbed. The crackers will stay crisp. Serve with ranch or onion dip. You can add a teaspoon red pepper flakes if you want.