I'm back. I don't have my menu planned out today. This week has been a little crazy. I'll try to post it tomorrow, but here are a few of my favorite recipes that I've made the last couple of days. Don't mind my really dark pictures. I'm still figuring out how to take good close-up food pics.
Go ahead and post your this week's menu (or what you made last week). Thanks!
White Chili
adapted from my SIL Annelisa's recipe
(Annelisa, I hope you don't mind me sharing it. It's too good not to share.)
2 cans white beans (great northern beans)
1 1/2 c. chicken broth
1 chicken bouillon cube
1/2 T. garlic powder
1 med. onion, chopped
1/2 green pepper, chopped
1 can white corn, drained
1 can green chilies
1/2 T. oregano
1 T. cumin
1/4 tsp. cayenne pepper
2 c. chicken breast, cooked and diced
Toppings:
sour cream
Monterey Jack cheese, shredded
tortilla chips
Saute onion and green pepper until onion is transparent and peppers are tender. Add spices and other ingredients. Cook for 30+ minutes on stovetop, or in crockpot on low for about 4 hours. Pour into bowls and top with sour cream and shredded Monterey Jack cheese. Serve with tortilla chips or cornbread muffins (see recipe below).
Cornbread Muffins
(adapted my friend, Kendy's recipe)
1 c. cornmeal
1 c. flour
1/2 c. sugar
1 T. baking powder
1 tsp. salt
2 T. oil
2 T. applesauce
1 egg
1 c. milk
Mix and pour into either greased muffin tins or small cake pan. Bake at 350 for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan).
Sandy's Famous Salsa
(I've never met this Sandy, but I love her salsa recipe.)
1 med. avocado, chopped
1 small lime, juiced
11 oz. corn, white, drained
15 oz. black eyed peas, drained
2 small tomatoes
1/2 small red onion, chopped
1 clove garlic, chopped
1 small bunch cilantro, chopped
1 small jalapeno, seeded and minced
salt and pepper to taste
1 T. red wine vinegar
1 T. olive oil
Chop avocado into seperate bowl and squeeze lime juice over to prevent discoloration. Combine all ingredients into large bowl adding avocado chunks last. Serve with tortilla chips.
Go ahead and post your this week's menu (or what you made last week). Thanks!
White Chili
adapted from my SIL Annelisa's recipe
(Annelisa, I hope you don't mind me sharing it. It's too good not to share.)
2 cans white beans (great northern beans)
1 1/2 c. chicken broth
1 chicken bouillon cube
1/2 T. garlic powder
1 med. onion, chopped
1/2 green pepper, chopped
1 can white corn, drained
1 can green chilies
1/2 T. oregano
1 T. cumin
1/4 tsp. cayenne pepper
2 c. chicken breast, cooked and diced
Toppings:
sour cream
Monterey Jack cheese, shredded
tortilla chips
Saute onion and green pepper until onion is transparent and peppers are tender. Add spices and other ingredients. Cook for 30+ minutes on stovetop, or in crockpot on low for about 4 hours. Pour into bowls and top with sour cream and shredded Monterey Jack cheese. Serve with tortilla chips or cornbread muffins (see recipe below).
Cornbread Muffins
(adapted my friend, Kendy's recipe)
1 c. cornmeal
1 c. flour
1/2 c. sugar
1 T. baking powder
1 tsp. salt
2 T. oil
2 T. applesauce
1 egg
1 c. milk
Mix and pour into either greased muffin tins or small cake pan. Bake at 350 for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan).
Sandy's Famous Salsa
(I've never met this Sandy, but I love her salsa recipe.)
1 med. avocado, chopped
1 small lime, juiced
11 oz. corn, white, drained
15 oz. black eyed peas, drained
2 small tomatoes
1/2 small red onion, chopped
1 clove garlic, chopped
1 small bunch cilantro, chopped
1 small jalapeno, seeded and minced
salt and pepper to taste
1 T. red wine vinegar
1 T. olive oil
Chop avocado into seperate bowl and squeeze lime juice over to prevent discoloration. Combine all ingredients into large bowl adding avocado chunks last. Serve with tortilla chips.