White Chicken Chili

Ingredients

• 1 medium onion, chopped
• 1 tablespoon coconut oil 
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 24 oz chicken broth
• 15 oz green enchilada sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 cans (14-1/2 ounces each) navy beans, drained, divided
• 4 corn tortillas, cut up, coated in coconut oil and baked at 400 degrees for 10 minutes (save for top)

Directions

• In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green enchilada sauce, cumin, oregano; bring to a boil.
• Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
• Top each serving with toasted corn tortillas if desired. Yield: 10 servings (2-1/2 quarts).

Source for original recipe

Chili

Makes about 3 quarts, serving 8 to 10

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

INGREDIENTS

• 2tablespoons vegetable oil or corn oil
• 2medium onions, chopped fine (about 2 cups)
• 1red bell pepper, cut into 1/2-inch cubes
• 6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
• 1/4cup chili powder (for 1/2 recipe 1 1/2 tbsp) 
• 1tablespoon ground cumin
• 
  
• 1teaspoon dried oregano
• 
  
  
  
• 2pounds 85 percent lean ground beef
• 2(15-ounce) cans red kidney beans, drained and rinsed
•  1 (28-ounce) can diced tomatoes, with juice
•  1 can (28 ounces) tomato puree
•  Table salt
• 2limes, cut into wedges

INSTRUCTIONS

• 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• 2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
• Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.
  
  
  http://www.americastestkitchen.com/recipes/detail.php?docid=4654&incode=M**ASCA00

Spinach Veggie Lasagna

**I haven't made this yet, but my friend did and her replacements are noted within the recipe. 

2 Tbs. olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 lb. fresh mushrooms, sliced  **I replaced this with about 3/4 cup diced red bell pepper

1 (8oz) can tomato sauce

1 (28oz) can whole tomatoes, with liquid  **I replaced this with a 28oz. can of crushed tomatoes, with liquid

1 (6oz) can tomato paste

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil

1/2 cup chicken stock or water  **I used chicken broth

1 egg

1 10 oz. package frozen chopped spinach, thawed, moisture squeezed out **I used a little more than 10 oz. because I had a little more than 10 oz. left in the bag : )

1 cup ricotta cheese

1/2 cup Parmesan cheese, grated

1/2 lb. lasagna noodles, cooked al dente, drained

1 lb. mozzarella cheese, grated  **I didn't have mozzarella, but I did use 1/2 lb. of pepperjack cheese instead.

**I also added thin slices of tomatoes on the top half of the pan.

THESE ARE THE DIRECTIONS TO MAKE THE LASAGNA FREEZER READY. Omit the foil if you just want to immediately bake the lasagna.

Heat half of the oil in a large saute pan over medium heat, and saute the onion and garlic until they begin to soften. Add the mushrooms (or red bell pepper) and continue to saute gently for about 5 minutes more. Stir in the tomato sauce, canned tomatoes and liquid, tomatoe paste, salt, oregano, basil, and stock, breaking the tomatoes into smaller pieces as the mixture cooks. Simmer 15 minutes.

Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, Parmesan, and remaining oil.

Line the bottom of a 9-by-13-inch baking dish with heavy-duty foil, with enough hanging over each edge to cover the top. To assemble, pour a third of the tomato sauce into the bottom of the dish. Lay down a single layer of the noodles. Spread half the spinach mixture over the noodles, then sprinkle with half the mozzarella (or pepperjack). Continue layering until you've used all the ingredients, saving the rest of the mozzarella (or pepperjack) for the top. Wrap foil around the top of the lasagna.

TO BAKE IMMEDIATELY: Bake at 350 degrees for about 20-30 minutes or until hot and bubbly.

TO FREEZE: Cool in the refrigerator, then freeze overnight. Remove the foil-encased lasagna from the serving dish and cover with a layer of plastic wrap.

TO REHEAT: Thaw slightly in the refrigerator, then remove all plastic wrap and foil, placing the lasagna in the original dish. Thaw completely and then bake for 1 hour at 350 degrees.

Did I mention, these make the BEST left-overs?? : )

Chicken Cordon Bleu Casserole

Ingredients: 
1 lb boneless skinless chicken breast, cut into bite sized pieces
Dry breadcrumbs with sprinkle of garlic powder, parsley, salt, & pepper
1 egg with a splash of water, slightly beaten 
8 oz of ham (deli ham works too), chopped
1 cup of dry cream of chicken soup mix
1 1/2 tsp chicken bouliion
2 cups of milk (this is an increased amount due to not being creamy enough last time). 


Directions:
1. Mix soup with 1 cup of milk and pour into 9x13 pan. 
2. Dip chicken in egg mixture, then toss with bread crumbs, coating well.
3. Place ham pieces and chicken in the baking dish
4. Bake at 350°F for 30-35 minutes, or until tender and bubbly.
5. Serve with veggies (green beans or broccoli work well) and rice. 


Read more at: http://www.food.com/recipe/chicken-cordon-bleu-casserole-17917?oc=linkback

Our Best Bites - Spinach Chicken Stromboli

Spinach – Chicken Stromboli - from Our Best Bites

• 1 refrigerated pizza crust or 1 recipe Breadstick dough
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoons Italian Seasoning
• 3 1/2 tablespoons canned Parmesan cheese, divided
• 1 1/2 cups shredded mozzarella cheese
• 2 cups loosely packed spinach leaves
• 8 ozs shredded, cooked chicken breast, about 2 cups
• 2 Roma tomatoes, diced
• Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package or recipe (425).
2. Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough. Actually this is where you put the mozzarella cheese in – the cookbook doesn’t list it which is maybe why I almost forgot!
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray.Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Source for recipe & photo 

Mozzarella-Stuffed Turkey Meatballs

1 lb ground turkey
1/3 cup finely chopped onion
1 large garlic clove, minced
1 egg yolk
1/3 cup bread crumbs or oats
2 tsp dried parsley
1/2 tsp dried basil
1 tsp salt
1/2 heaping tsp pepper
1 cup shredded mozzarella or fresh mozzarella

Marinara Sauce
Pasta


1. Preheat oven to 375 degrees.
2. Place the ground turkey, onion, garlic, egg, bread crumbs/oats, parsley, basil, salt, and pepper in a bowl. Mix until evenly blended then form into 12 meatballs. Make a hole in the meatball with your finger and place some cheese in the hole. Seal the meatball around the cheese and place in a greased 9x13 pan.

3. Bake in preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat marinara sauce over low heat, Cook pasta. Once meatballs are cooked place in sauce for about 2 minutes.

Source for original recipe & image. 

Thin-Crust Pizza

Note: This recipe didn't turn out perfectly for us. I will try again. But the main reason is probably because we don't have a baking stone.

America's Test Kitchen 

Makes two 13-inch pizzas

Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.

INGREDIENTS

Dough

• 3cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
• 2teaspoons sugar
• 1/2teaspoon instant or rapid-rise yeast
• 1 1/3cups ice water (about 10 1/2 ounces) (see note)
• 1tablespoon vegetable oil, plus more for work surface
• 1 1/2teaspoons table salt

Sauce

• 1(28-ounce) can whole peeled tomatoes, drained and liquid discarded
• 1tablespoon extra-virgin olive oil
• 1teaspoon red wine vinegar
• 2medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1teaspoon table salt
• 1teaspoon dried oregano
• 1/4teaspoon ground black pepper

Cheese

• 1ounce finely grated Parmesan cheese (about 1/2 cup)
• 8ounces whole milk mozzarella, shredded (about 2 cups) (see note)

INSTRUCTIONS

• 1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
• 2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
• 3. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
• 4. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
• 5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
• TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:
• HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
• DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
• MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.

Panera Bread Broccoli Cheese Soup Copycat

ingredients:

2 tbsp olive oil 
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups evaporated milk or milk 
4 cups chicken stock or bouillon
1 pound fresh broccoli (6-8 cups, chopped)
2 cup carrots, julienned
1/2 teaspoon nutmeg
12 ounces grated sharp cheddar cheese

directions:

Saute onion in butter. Add melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the chicken broth & milk. Simmer 7-10 minutes stirring occasionally so the milk doesn't burn.

Add the broccoli, carrots & cook over low heat until the veggies are tender for about 20 minutes. Pour half the soup into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. (makes 8 small servings). 

Source for altered recipe & image