Crock Pot White Chicken Chili

(modified from Recipe Zaar) Easy and delicious, just set it, forget it, and serve with some cheese and tortilla chips.

Ingredients

5 Frozen Chicken Breasts

1 lb. bag Great Northern Beans (soaked, rinsed and drained)
2 cans (15 ounces each) of white corn , undrained

1/2 envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup

1 (14 ounce) can chicken broth

1/2 cup sour cream

chopped green onion (optional)

monterey jack cheese (optional)

Directions
Place chicken in a 4 quart slow cooker.

Top with beans and corn.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.

Cover and cook on low for 8 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream.

Serve topped with green onions and jack cheese, if desired.

Indian Lamb & Spinach Curry

This was delightful (adapted from Williams-Sonoma Food Made Fast: Slow Cooker).  And it didn't hurt that it was in the CROCK POT!!!  Set it and forget it, baby!

1/3 c. oil
2 vidalia onions, chopped
4 cloves garlic, peeled and minced
2 inch piece of ginger peeled and grated
2 tsp. cumin
1.5 tsp. cayenne pepper (more or less for heat, this was just right for us)
1.5 tsp. turmeric
2 c. beef broth
3 lbs. boneless leg of lamb, cut into 1 inch cubes
6 cups baby spinach
1 1/3 c. plain yogurt

In large frying pan over medium-high heat, saute onions and garlic in oil.  Stir in ginger, cumin, cayenne, and turmeric and stir until fragrant.  Pour in broth and deglaze pan by scraping browned bits on the bottom.  When broth comes to a boil, remove from heat.

Place lamb in slow cooker, sprinkle with 1 TBS (I used less) of salt.  Add contents of frying pan.  Cover and cook on high heat for 4 hours, or low heat for 8 hours.

Add baby spinach about 5-10 minutes before ready to serve and replace lid on crock pot until spinach wilts.  Just before serving, stir in yogurt.  Serve over rice with naan.

Stacie's Blueberry Pie (Courtesy of Lion House Desserts)

Pastry for 2-crust pie

1-16 oz bag frozen blueberries, thawed
1 cup sugar
1/4 t salt
4 T cornstartch

If the pie filling doesn't fill the pie tin than I make more filling. I adjusted the last pie recipe to 25 oz blueberries with corresponding adjustments.

Preheat oven to 375. Mix sugar, salt, and cornstarch. Poor on top of thawed berries (with their juice from thawing) and mix. Poor in crust, add top crust. Bake for 45 to 50 minutes or until golden brown. 45 is best. I brush the top of the pie with milk and then sprinkle sugar on it.

Dutch Apple Turtle Cheesecake

I made this cheesecake in honor (or copy cat) of my favorite cheesecake at the Cheesecake Factory.  It tasted very similar!  Not too hard to make, and so decadent - you won't believe it.
Ingredients
1.5 cup graham cracker crumbs
3 Tbsp. sugar
2 Tbsp. pecans or walnuts, finely chopped
1/2 tsp. ground cinnamon
1/3 cup butter, melted

Filling:
3.5 packages cream cheese, room temperature
a little less than 1 cup sugar
3.5 eggs, lightly beaten (yes, you'll have to only use half of one egg)
1 tsp. vanilla

Topping:
2 1/2 cups peeled apples, diced (I used Granny Smith)
1 Tbsp. lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon

Caramel Sauce (see below)
chopped pecans or walnuts (optional - you decide how much you want)

DIRECTIONS
1. Preheat oven to 350 F.

2. In a small bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Remove from the oven and place pan on a wire rack (leave oven on).

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Sprinkle with desired amount of pecans. Return pan to baking sheet.

4. Bake in preheated oven at 350 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 1/4 cup caramel topping. Cool for 1 hour. Cover and place in the refrigerator to chill overnight.

5. Remove sides of pan. Just before serving, drizzle with warmed caramel sauce. Store in refrigerator.
Caramel Sauce: (OR use a jar of store bought caramel sauce)

3/4 cup brown sugar
1/4 cup salted butter (if you don't use salted, add 1/4 tsp. salt)
1/4 cup heavy cream

1. To make the caramel sauce, whisk sugar and butter in a heavy-bottomed saucepan over medium heat until it melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Remove from the heat and let cool. It can be stored in the refrigerator until ready to use.  I drizzled my sauce over the cheesecake while it was cooling.

Emeril's Linguine alla Carbonara

Tried this tonight to carbo-load for a race tomorrow.  It was quick, simple and tasty.

Ingredients


1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

1 yellow onion, minced

4 ounces pancetta or prosciutto, diced  (I used regular bacon)

1 pound fresh linguine

3 large egg yolks, at room temperature

1/2 cup heavy cream, at room temperature

3/4 cup finely grated Parmigiano-Reggiano, at room temperature

Freshly ground black pepper
Directions

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Delicious White Wheat Rolls

1 TBS. wheat gluten
3 c. white flour
1 TBS. salt
1/2 c. sugar
1 TBS. yeast
mix together in mixer, set aside. In separate bowl combine:
2.5 c hot tap water
1 egg
1/2 oil
Pour into mixer and begin incorporating.  Add approximately 4-5 more cups of flour - you can use wheat, white or a combination of the two.  I made mine with 2 c. wheat and 2.5 white.  Add a sprinkling more of flour until dough pulls off of side of bowl.  Auto knead for 5 minutes.  Let rise until double (about an hour).  Punch down.  Form into golf balls size balls and place on buttered cookie sheet (this recipe yields 2 large cookie sheets).  Let rise again until doubled (about an hour).  Preheat oven to 400.  Bake for 10-12 minutes. Remove from oven, brush with butter.

Alaskan Salmon Chowder

It's soup season!  With all the rain we've been having from Tropical Cyclone Ida, we've been doing a lot of soup.  Here's a different one to try.  It's delicious, and tastes similar to clam chowder.  This is also good to make ahead of time, since the flavor is better after it sits a while.

1 can Alaskan Salmon
1 tsp. salt
1 tsp. pepper
1 tsp. dill weed
1 onion, chopped
2 TBS. oil
2 tsp. minced garlic (or one fresh clove)
2 c. chopped carrots
2 c. potatoes, peeled and diced
2 c. chicken broth
1 pint half & half
1 c. evaporated milk
16 oz. frozen corn.

Place oil, onions and garlic in a large stock pot and cook until translucent.  Add chicken broth, carrots, potatoes, salt, pepper, and dill weed.  Simmer for 10 minutes or until potatoes become tender.  Add salmon, half &half, frozen corn and milk.  Stir until heated through.  Let sit overnight, all day, or serve  with warm rolls.

Easy Chocolate Macaroons

If you like brownies, and you like coconut, and you like cookies, and you like easy desserts, this one is a "must try".

1 pkg. brownie mix
2 c. flaked coconut
1 egg
4 TBS. water
2 TBS. oil

Mix all together until incorporated.  Bake on well-greased or parchment lined cookie sheet for 12 minutes.

Sweet Potato Corn Chowder by Guest Chef Scott

Ingredients:


2 russet potatoes, peeled and diced

1 yam, peeled and chopped

½ cup frozen corn

1 medium onion

1 quart chicken broth

1/8 cup milk

Salt and pepper

Grated Cheese

Dice the onion and sauté until transparent. Add the diced potato and chopped yam. Add corn and chicken broth. Bring to a boil. Periodically stir the mixture. Gradually the soup will boil down and the potatoes will cook. You’ll know it’s done when the potatoes start to break apart upon stirring. I like my soup a little chunky so I stir it well, but not well enough to lose the larger chunks. Add Milk after the potatoes are fully cooked. Give the soup a good stir. Salt and Pepper to taste. Serve with grated cheese on top.

Raita by Guest Chef Scott

*Raita* A tangy yogurt that is often served on the side of spicy curries.


1 large tub of Plain low fat yogurt (any high quality organic yogurt will be fine)

1 large cucumber

1 large carrot

1 small tomato (optional)

½ bunch of cilantro

1 tsp cumin or cumin seeds

Juice of 1 lime

Start by pouring the yogurt into a strainer. The idea is that you are going to drain off the excess liquid, or whey. Better quality yogurt tends to have less liquid. After you have drained off the excess liquid, place the remaining yogurt into a bowl.

Peel and dice your cucumber, grate your carrot, dice your tomato, and chop your cilantro. Add all of these goodies to the bowl

Take your cumin or cumin seeds and dry roast it in a frying pan. Meaning, put the spice in a dry frying pan. Turn on the heat. Wait for the color of the spice to change (slightly), and the scent to fill the air. Remove from heat and let cool. If you are using cumin seeds, grind them. Add this to the bowl.

Your Raita is now ready. I like to make it the night before and let it sit in the fridge, so the flavors can mingle. But it’s your thing do what you want to do.

Before serving, squeeze the juice of one lime into the mix.

Lamb Curry by Guest Chef Scott

*See the next post for the Raita pictured in the blue bowl.

Ingredients


3 chopped onions

2 fresh chopped tomatoes

2 chopped chili peppers

2 cloves garlic

1 Tbsp chopped ginger

2 Tbsp tomato paste

1 Tbsp curry powder

1 Tbsp cumin

2 – 2 ½ lbs lamb leg

½ bunch fresh cilantro

½ cup water

½ cup toasted almonds

1 tsp chili powder (optional)

Dash salt and pepper
Dry Rub

1 Tbsp roasted curry powder (you can roast your own spices)

1 Tbsp roasted cumin (you can roast your own spices)

Juice of 1 lime

The night before, trim the fat off of the Lamb. You won’t be able to remove all of the fat, but you’ll be able to get a lot of it. Cut the Lamb into small cubes. Place in a Ziplock back, and combine with 1 Tbsp roasted curry powder, 1 Tbsp roasted cumin, and the juice of 1 lime.

To roast your own spices - Take your spices and dry roast them in a frying pan. Meaning, put the spice in a dry frying pan. Turn on the heat. Wait for the color of the spice to change (slightly), and the scent to fill the air. Remove from heat and let cool. If you are using cumin seeds, grind them in a mortar or spice grinder

The day off, In a sauté pan (preferably an oven safe pan) heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices; stir well and let sit for a minute. Add lamb meat; stir occasionally until lamb is browned. Once lamb is browned, add tomato paste and water. Stir well; turn heat to medium-low and cover. If you are using an oven safe pan, place the pan in a 200° degree oven. Cook the lamb for 1 ½-2 hours. If cooking on the stove top, you’ll want to stir occasionally. Then add tomatoes, stir well and cook for 3-5 minutes. Garnish with Cilantro and toasted almonds.

Serve with Rice

Hold for Applause

Hummus by Guest Chef Scott

This is a nice mild, no too garlicy hummus.


Ingredients

3 cups dry garbanzo beans, rinsed and soaked overnight.

3/4 cup tahini paste (sesame seed paste)

1/2 cup extra-virgin olive oil

1/4 - 1/2 cup fresh lemon juice, to taste

1 tsp ground cumin

3 small cloves fresh garlic, minced or crushed.

Salt to taste

1 Tbsp extra-virgin olive oil for drizzling

Rinse the presoaked garbanzo beans and place in a pot. Fill with enough water to cover the beans by at least one inch. Bring to a boil and turn heat down to med-low. Simmer 1 - 1 and 1/2 hours. Garbanzo beans will be very soft and delicious.

Drain the beans, save some of the water for later. Put the beans into a food processor, or blender. Blend until smooth, gradually adding the olive oil. Add some of the water while blending; the beans should be a little thicker than you want your hummus to be.

Add tahini, garlic, and lemon juice. Mix well.

Add cumin and salt. Mix Well.

Taste, it should be delicious.

Spread the hummus on a flat serving dish and drizzle olive oil on top.

Enjoy.

Theoretically this makes about 8 servings. But almost no one eats a full serving of hummus. It will make a full blender or food processors worth.

Coconut Rice by Guest Chef Scott

Ingredients:

4 cups cooked rice (2 cups raw rice cooked)

1 tsp cinnamon

2 tsp sugar

½ can lite coconut milk

1 cup half n half (or Ice Cream)
This is the easiest thing to make. Traditional coconut rice is made by cooking the rice in the coconut milk. I don’t like the texture when you do that; also this is handy because you use left over rice.

Combine all ingredients in a bowl. Cover and let sit in the refrigerator over night.

Serve warm. I like to include ice cream or fresh fruit like Mango.

Guest Chef Scott's Sri Lankan Dal Curry

Ingredients:

2 lbs. dry dal (I like Toor Dal, Channa Dal, or Moong Dal)

dal is a lentil

1 large onion

1 medium tomato

1 bell pepper

1 carrot

2 cloves garlic

½ inch fresh ginger grated

1-2 cans coconut milk

1 ½ Tbsp Curry Powder

1 Tbsp Cumin

1 tsp Cinnamon

1 tsp ground mustard seed (optional)


It is easier to use two. It works best to soak the Dal overnight, but if you forget no major problem. In one pot add the dal and water; you want to add about twice as much water as dal. Bring pot to a boil, and periodically stir. The dal will cook in a pressure cooker in about 20 (from boiling) and about an hour in a regular pot. The dal will be done when it is soft and no longer crunchy. Drain the dal and set aside.

Finely chop the garlic, onion, tomato, pepper, and carrot. Sauté the onion until transparent. Add the garlic, ginger, tomato, pepper, and carrot; sauté until vegetables are thoroughly cooked. I usually blend the mixture at this point, but that’s only because I don’t like tomatoes. Add to the cooked vegetables the spices. Mix in the cooked dal. Add coconut milk, you want enough coconut milk to make the dal a little soupy. Depending on how it cooked and what type of dal you used you will need 1 to 2 cans of coconut milk – adding too much coconut milk is impossible.

Periodically stir and bring to a low boil. Let simmer till ready to serve.

Chicken Coconut Curry by Guest Chef Scott

1 large yellow onion, diced


2 medium sized boneless chicken breast, chopped

2 cloves garlic

1 Tbsp chopped ginger

1 peeled potato, diced

¼ - ½ cup Lemon Juice

1 can Coconut Cream

Spices

2 Tbsp Curry Powder

1 Tbsp Cumin/ Cumin Seeds

1 Tbsp Turmeric

½ - 1 tsp Cayenne Pepper

Salt and Pepper
In a sauté pan heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices, stir well and let sit for a minute. Add chicken. Stir occasionally, until chicken is cooked. Add diced potato and just enough water to submerge the potatoes. Turn heat to medium once water comes to a boil, Cover and cook on medium until potatoes are soft.

Add Coconut, stir until gentle boil. Leave uncover and stir occasionally. Once sauce thickens it is ready to serve.

Serve over rice

Note: This is a milder curry sauce. For those of you, who love spice, add twice the spices, and diced chilies.

Candy's Mac 'n' Cheese

Have you ever had something so good, and yet so bad?  This is one of those things.  Courtesy of one of my favorite Southern belle's momma, Candy.  This stuff is so good you can't just have one bite.  But beware, don't try it if you're already got clogged arteries.  It's a great dish to serve plain, as a side, or just when you need some comfort food (all food is comfort food in my book).

10 oz. macaroni noodles, cooked and drained

1.5 cups milk

1 c. evaporated milk

2 eggs

1/2 stick margarine (recipe calls for a full stick, but completely unnecessary)

3 cups sharp cheddar cheese, divided

salt & pepper to taste

Mix milks, eggs, melted margarine, s&p, and 2 cups of shredded cheddar until well blended.  Layer half noodles in greased crock pot, cover w/ half of remaining cheddar, and repeat.  Pour milk mixture on top and cook in crock pot on low for 3-4 hours.

Introducing Guest Chef Scott

I know, it has been a while since I hosted a Guest Chef. It's about time. If I'm getting sick of my own recipes, you must be too. And what I love most about this Guest Chef is that he's a HE! And...even more...He's a he who can make killer curry.

This Guest Chef hails from the Northwest. I've known him for ages, but only recently became aware that he was a dynamo in the kitchen. Here's a little about Guest Chef Scott in his own words:

"To me food is everything. A lot of people budget their time because it is a valuable resource. I budget my meals, I can't waste a meal eating something that is not crazy good. I especially like spicy, flavorful food; I am a curry addict. I first learned to cook curry while living in Southeast Asia. I would describe my curries as being Sri Lankan with a Malaysian flare; I also enjoy Indian and Thai curry."

Keep checking this week for some of Scott's masterpieces.

Honey Lime Chicken

Ate this one too fast for a picture. Delicious - and freezer worthy.

4 boneless skinless chicken breast halves
1 1/2 tsp. garlic salt
1 TBS. oil
1 20 oz. can of pineapple rings
1/4 c. honey
3 TBS. lime juice
2 TBS. soy sauce
2 tsp. corn starch

Cut chicken into strips and sprinkle with garlic salt. Brown in oil. Drain pineapple rings (reserve juice). Add 1/4 c. pineapple juice to skillet. Cover and simmer 6-8 minutes. Remove chicken. Add honey, lime juice, soy sauce, corn starch and pineapple juice. Bring to a boil. Cook and stir until thick and clear - about 1 minute. Remove from heat. Allow to cool. Place in freezer bag with chicken, pineapple rings and sauce. Freeze. To serve, thaw, heat until sauce is bubbly and chicken is heated through. Serve over rice.