Tuesday, October 28, 2008

White Chicken Chili - Tried and TRUE

2 T. oil
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste

Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!

Monday, October 27, 2008

Tracie's Chicken Enchilada Casserole

1 cup chopped onion
1/2 cup chopped green pepper
2 T butter
2 cups chopped cooked chicken
4 oz. can green chilis
3 T butter
1/4 cup flour
1 tsp. coriander
1/4 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups jack shredded cheese (Half of this goes on TOP)
12 6-inch corn tortillas

Preheat oven to 350.

Cook onion and green pepper in 2T butter til tender. Combine mixture in separate bowl with chicken, green chilis.

For sauce: In same saucepan, melt 3T butter. Stir in flour and coriander and salt. Should be pasty. Pour in chicken broth all at once. Cook/stir until thick and bubbly, then cook/stir 2 minutes more. Remove from heat & stir in sour cream and 1/2 of cheese.

Dip each tortilla in sauce to soften, then layer with chicken mixture in 9x13 dish. Rest of cheese goes on top.

Cook 25 minutes or until bubbly!

Wednesday, October 22, 2008

Chicken and Corn Chowder

2 slices bacon, chopped
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil, Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.

Friday, October 10, 2008


16 oz. sour cream
2 (8 oz.) packages of cream cheese, softened
2 (4 oz.) cans diced green chilies, well drained
2 c. grated Cheddar cheese
1 c. chopped green onion
8 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
10 (10 inch) flour tortillas

Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 100 pinwheels. Serve with salsa.

Alicia's Pampered Chef BRIE cheese appetizer

1 round of Brie Cheese cut in half width-wise
1 jalapeno seeded and chopped
1/2 c. chopped pecans
1/4 c. apricot preserves (this would probably be good with raspberry jam too)

Mix together the jalapeno, pecans and preserves. Place one of the Brie halves in an oven safe dish, cut side up. Spread half the jalapeno mixture over the top. Place the other cheese half on top of the jalapeno mixture, also cut side up. Spread remaining jalapeno mixture over top. Bake at 350 for 15-20 minutes until melty (I don't know if that is a word, but I'll give it a whirl). Let set for at least 10 minutes. I served mine with Wheat Thins.