White Chicken Chili

 

• 1 small onion, diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 5 cups chicken broth
• 1 (4 oz) can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 1/4 cup frozen or fresh corn
• 2 (15 oz) cans cannellini beans
• 2 1/2 cups chopped chicken
• 1 Tbsp fresh lime juice

1. Sauté onion in olive oil until onions are translucent. Add garlic, chilis, and spices, cook for 1-2 more minutes.

2. Add chicken broth, corn, and one can of beans.

3. Purée one can of beans and add to soup (gives soup a creamy texture). Bring to a low boil.

4. Simmer for 15-20 minutes, then add lime juice.

5. Serve with sour cream, shredded cheese, tortilla strips, cilantro, etc.

Beer Bread

 2 1/2 c flour (300g)

1 T baking powder

1 tsp salt

1/4 c sugar

12 oz beer

1/4 c butter, melted

Sift together dry ingredients, then mix in beer. Pour into greased bread pan, top with melted butter. Bake at 375 for one hour. 

Stuffed Chicken

 3 chicken breast, sliced in half and pounded thin

6 oz feta cheese

4 oz sun-dried tomatoes, chopped

1/4 c pesto

Italian bread crumbs

1. Pound chicken breast until thin.

2. Mix feta, tomatoes, and pesto together.

3. Spread feta mixture on chicken.

4. Roll chicken up and secure with toothpick.

5. Dredge roll in bread crumbs to coat.

6. Bake at 400 for 15-20 minutes until inside of roll is cooked.

Lasagna Soup

1/2 lb ground beef

1/2 lb Italian sausage 

1 medium onion, finely diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

8 cups chicken broth

2 T tomato paste

1/2 t red pepper flakes

1/2 T Italian seasoning

9 lasagna noodles, broken into small pieces (next time I might just used a wide egg noodle)

10 oz ricotta

1 cup shredded mozzarella

1/2 c grated Parmesan

Cook ground beef and Italian sausage with diced onion. Add garlic, cook for 1-2 minutes. Add broth, marinara, and seasonings, bring to a boil and simmer. After 10 minutes, add noodle pieces and cook until soft. 

Mix cheeses together, add as a topping for soup. 

Orange Chicken

 3 chicken breasts, cut into 1” cubes

1/3 c cornstarch

1/3 c flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp pepper

3 eggs

1 1/2 c orange juice

1/2 c sugar

1/4 c soy sauce

1/4 c rice vinegar

1/2 tsp red pepper flakes

1 tsp grated fresh ginger

3-4 garlic cloves

orange zest

• To make orange sauce:
• In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
• In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
• To make chicken:
• Place flour and cornstarch, garlic and onion powders, and black pepper in a shallow dish or pie plate. Add a pinch of salt. Whisk in eggs. 
• Dip chicken pieces in egg and flour mixture.
• Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
• Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
• Toss chicken with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.