Recipes

White Chicken Chili

by Jennifer | No Comments Wednesday, December 5, 2012


The weather here in Texas is, well, not very wintery right now. But that’s no reason you can’t have a heart warming bowl of chili! This is one of my all time favorites, and what’s great is if you have a crock pot, this dish practically makes itself! And even if you don’t have one, it is very easy to make and will be a big hit with the family. This recipe serves 6-8.

Ingredients:
-1 1/2 lb. cooked chicken, cubed or shredded
-1/2 of a white onion, chopped
-1 bell pepper, any color you like
-1/2 of a fresh jalapeno, chopped and seeded
-1 tbsp. minced garlic (if you don’t have any, 2 tsp. garlic powder will do)
-1 can of corn, drained, OR 1 cup of frozen
-1 stalk of celery, chopped
-1 tbsp. cumin
-1 tsp. white pepper
-1/4 tsp. black pepper
-1 tbsp. dried oregano
-2 tsp. chili powder
-1 tbsp. salt
-3 tbsp. flour
-5 tbsp. butter, separated into 3 tbsp. and 2 tbsp.
-2 15 oz. cans of cannellini or northern beans, drained but not rinsed
-4 cups of chicken stock
-Garnish: shredded cheese, sour cream, and chopped green onion (optional, but highly recommended!)

If you have a crock pot: mix all ingredients together until there are no lumps, and cook on high for 3-4 hours, or on low for 6-8 hours. Stir occasionally.

-Otherwise, in a 6 quart pot, heat to medium high and add 2 tbsp. butter and sautee the garlic, onion, celery, pepper, and jalapeno. Add a pinch of salt and pepper. Sautee for 5-7 minutes, until they begin to look clear, also known as “sweating.”
-Add the other 3 tbsp. of butter, and once melted stir in the flour and all the spices (cumin, white pepper, the remaining black pepper and salt, oregano, and chili powder)
-Whisk in the chicken stock
-Add the beans, chicken, and corn
-Bring everything to a boil, then reduce and simmer for 20-25 mins, stirring occasionally. And you’re ready to eat!
-This chili works great over rice, a baked potato, or with some crackers. And you can garnish with cheese, sour cream, and green onions if you would like.

This recipe can be frozen for storage, good for 6 months. Thaw in the refridgerator for 24 hours before use.

Pumpkin Spice Snickerdoodle Cookies

by Jennifer | No Comments Thursday, October 11, 2012

It’s finally fall! Time to brush the dust off your warm clothes, light up a gingerbread candle, and surround yourself with everything this season has to offer. Snickerdoodle cookies are always great, so here is the classic recipe, with a delicious seasonal twist.

1 cup of butter (softened)
1 1/2 cups of sugar
2 3/4 cups of flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla extract

Separately:
2 tbsp. sugar
2 tsp. pumpkin spice (if you don’t have pre-mixed spice, use 1/2 tsp. each of cinnamon, clove, nutmeg, and ginger)
Mix together, set aside

In one bowl, combine butter, sugar, eggs, and vanilla extract
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt

Mix the wet and dry ingredients to form the cookie dough.

Separate the dough into 2 inch balls, and roll them in the bowl with the sugar and pumpkin spice until each one is evenly coated.

Place the dough balls on a cookie sheet and bake for 10 minutes at 400 degrees.
Immediately put on a cooling rack, let sit for at least 5 minutes, and enjoy!

How To Preserve Herbs From Your Garden

by Jennifer | No Comments Tuesday, July 10, 2012

Having your own herb garden at home is a great way to have fresh flavorings for your meals that will cost less, and are amazingly easy to take care of. Most herbs just need sunlight and a little water every day, and a little trimming here and there. It is also a great learning experience if you have children. Check Out This Easy Tutorial From gourmetspot.com On Getting Your Garden Started! Knowing how to preserve them is key, and here are a couple of great ideas for you to work with!

Drying Your Herbs

When you clip off the herbs you would like to dry, try to keep them as whole as possible, whether they be whole leaves, or an entire sprig. Hang them upside down in a dark, dry place such as the pantry. We like using a coat hanger with clothespins to make it easy to take down when they are ready. Depending on the overall humidity of your area, it will take about 1-2 weeks to dry completely. Then simply crush the herbs or leave whole, and place in an airtight container and use as needed. They will typically keep for 3-6 months.

Preserving Herbs In Ice Cube Trays

If you would like to preserve them without drying, try putting the herbs in ice cube trays after clipping, and fill with whatever liquid you would like. Our favorite is olive oil, pictured above. You can also use water, melted butter, or chicken stock. When you are cooking, simply pop out a frozen cube or two and add to your recipe as you are cooking! The cubes will keep for roughly 3-6 months.

Tasty Banana Muffins That Are Good For You!

by Jennifer | No Comments Friday, April 27, 2012

These fantastic muffins only have about 150 calories and 5 grams of fat each. Not bad, considering most muffins have at least 300 calories a piece. They don’t have any butter or oil, and are so tasty you will want two of them, and that is ok! The recipe yields about 15 muffins.

You will need:
-1 1/2 cup flour
-1 cup of quick oats
-1/4 cup sugar
-1/2 cup brown sugar
-2 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. cinnamon
-1/2 tsp. salt
-1 egg, beaten
-3/4 cup skim milk
-1/3 cup unsweetened applesauce
-1/2 tsp. vanilla
-1 tsp. maple extract
-1 cup mashed bananas (about 3)
-3 tbsp. ground flax (optional, but it doesn’t affect the flavor and is really great for you!)

Preheat oven to 400 degrees farenheit. Mix all ingredients together by combining wet ingredients and dry ingredients separately, then slowly incorporate the two together until you have a smooth batter. Spray muffin pans with non-stick spray, and insert muffin cups. Fill each cup about 3/4 of the way, and bake for 18-20 minutes on the center rack. We have found that 18 minutes is best, but it really depends on your oven.

If you would like, you can add one of these to your muffins:
-raisins, 1/4 cup
-chocolate chips, 1/4 cup
-blueberries, 1/4 cup
-pecans, 1/2 cup

Enjoy! I know we are!

The Benefits Of Having Your Own Herb Garden

by Jennifer | No Comments Monday, March 5, 2012

Having your own herb garden can be very beneficial to you and your family. You tend to feel very accomplished when your plants grow and thrive. And having fresh herbs in your recipes can take your dish from great to WOW! Not to mention the savings. For example, a 1/2 oz. of fresh basil at the grocery store will run you $2-$3 dollars, whereas you can spend a few dollars to get a plant that will give you that same amount over and over again. And who knows, maybe it will inspire you to eat healthier!

For outdoor gardening, try this How-To From The Tasteful Garden.

If you live in an apartment, or just think the kitchen would look and smell great from an indoor garden, start with E-How’s Guide To Indoor Herb Gardening For Beginners.