Wednesday, October 13, 2010

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

White Bean Chicken Chili

This chili is really good if you're looking for somthing with a little different flavor...

4 chicken breasts, cubed
1 med onion
1 tsp minced garlic
3 cans great northern beans, rinsed
2 cans chicken broth
2 cans diced green chilies
1 tsp. salt, oregano, and cumin
1/4 tsp cayenne pepper

1 c. sour cream
1 c. heavy whipping cream

Saute chicken with onion and garlic. Add everything but sour cream and whipping cream. Simmer for 20 min. Then add sour cream and whipping cream just before serving.

Prep time: 30-45 min
serves: 6-8 people

Thursday, October 7, 2010

Pork Tenderloin with gingered apples

I made this the other night and we liked it. I hardly ever buy pork. I'm not usually a pork fan but this was a good meal.
4 tart apples such as Granny Smith
4 Tablespoons unsalted butter
3 Tablespoons of light brown sugar
1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
2 to 4 Tablespoons of water depending on how much juice you want
4 slices of pork tenderloin, about 2 inches thick (I used top lion chops)
salt and pepper
1 Tablespoon of Extra-virgin olive oil

Slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 4 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 5-6 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside. Trim all excess fat from the pork chops. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.

Tuesday, October 5, 2010

Candied Coconut Sweet Potatoes

I made these once last year and thought they were really yummy. I've been excited to make them again this year.
Candied Coconut Sweet Potatoes

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it) or one mini can
1 t vanilla


1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to. You could mash it all up by hand, but an electric mixer works great. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine.Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.