Monday, February 25, 2008

White Chicken Chili

I got this recipe from Kate Clarke and it has become one of our favorites! Anyone who tries it LOVES it - so go ahead - just try it!

White Chicken Chili


2 (15 oz.) cans Great Northern Beans, rinsed and drained (Bush's if you can find them)
1 large onion, chopped
1 stick unsalted butter
¼ cup all purpose flour
1 3/4 cups chicken broth (1 14 oz can)
2 cups half and half (or 1 cup milk and 1 cup half and half)
1 teaspoon Tabasco – optional
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
dash cayenne pepper
two 4-ounce cans mild fire roasted chopped green chilies with their juice
1 whole rotisserie chicken shredded – white and dark meat
6 ounces grated Monterey Jack Cheese – about 1 ½ cups
½ cup sour cream

Garnish – fresh cilantro sprigs


1. Drain beans in a colander and rinse.
2. Melt stick of butter in large heavy pot over medium high heat and add onions. Saute until the onions turn translucent but do not brown.
3. Add flour to butter and onions.
4. Turn heat to LOW and whisk constantly for 2 minutes making sure it doesn’t turn brown.
5. Add broth and half and half, whisking constantly.
6. Bring mixture to a boil over medium heat. The mixture should be thickened. If it is too thick add a little broth or water to thin it.
7. Stir in Tabasco - if using, chili powder, cumin, salt and pepper.
8. Add beans, chilies, chicken and cheese.
9. Cook over medium low heat for about 10-15 minutes, stirring occasionally.
10. Adjust salt and pepper to taste.
11. Serve with sour cream and tortilla chips on the side.

It is so easy and makes a lot - great for Sunday dinner. You'll have lunch for a few days!

Saturday, February 9, 2008

Dancing Pasta

Jeff has named this dish the "dancing pasta" because everytime I make it he gets so excited he dances around. Its very simple and I am guessing on the quantities of the ingredients because I have never measured everything out, I usually do it to taste. So bear with me and you can adjust your's to taste as well.


8 oz sliced cremini mushrooms (you can use whatever kind you choose)
2 cloves crushed garlic
1 tbspn olive oil (or any cooking oil)
2 cups white wine (chardonnay or sauvignon blanc work best-- nothing sweet)
1 cup cream
1 roma tomato chopped
1 small package of fresh basil- torn
2 cups of parmesan cheese (I love parmesan and probably add more than the average person)
10 oz of cooked penne pasta
Salt and pepper to taste


1. Saute mushrooms and garlic in oil for about 5-7 minutes over medium heat
2. Add wine and let simmer for another 5 minutes
3. Add cream, tomatoes, basil
4. Add salt and pepper to taste
5. Toss with pasta and parmesan cheese

This is a very simple recipe that I serve with chicken. Another variation of it is to use red bell pepper instead of mushrooms for a little spicier dish. This may be good for you, Becky, since Brendan hates mushrooms!

Friday, February 8, 2008

New Header

Like the new header?? I took the picture - cute, huh?

Thursday, February 7, 2008

Braided Bread

Use this bread when making the French Toast Casserole posted below. The recipe makes 2 large loaves - you only need one for the casserole.

Braided Bread


1 pkg dry yeast
¼ cup warm water (110 degrees)
1 cup milk
1/3 cup butter or margarine
½ cup sugar
1 ½ tsp salt
3 eggs
1 tsp vanilla extract
5-6 cups flour


1. Dissolve the yeast in ¼ cup water and let proof for 5 minutes.
2. Scald milk. Remove milk from the heat and add butter to milk and allow to melt.
3. Add sugar and salt to the milk mixture. Allow this to cool to lukewarm.
4. Add eggs and vanilla to mixture.
5. Add the yeast/water mixture to the milk mixture.
6. Add enough flour to make a dough the is stiff enough to knead, but not too stiff. Dough should be a bit sticky.
7. Knead dough 10-20 minutes until it’s smooth or knead in an electric mixer for 5-8 minutes until dough bounces back when pressed.
8. Place kneaded dough in a large greased bowl, cover, and let rise until doubled in size in a warm place.
9. Punch the dough down.
10. Divide the dough into 6 equal part and roll each into a rope that it 12-15 inches long.
11. Braid 3 ropes loosely together, tucking under the ends.
12. Place on a greased baking sheet and cover with a towel.
13. Let rise in a warm place until doubled in size again, about 1 1 ½ hours.
14. Preheat over to 350 degrees.
15. Brush tops of loaves with a beaten egg and a dash of water.
16. Bake 20-30 minutes or until bread is golden brown and sounds hollow when the bottom is tapped.

Tuesday, February 5, 2008

Baked French Toast Casserole

I made this for Christmas morning and we ate it ALL - it is so good!!

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

1. Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs).
2. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

4.Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

5. Cover with foil and refrigerate overnight.

6. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

from the Food Network

Friday, February 1, 2008

Panko Crusted Pork Chops with Napa Salad

This recipe is from and in Aidan's words "This dinner is awesome!"


Serves 4

  • 1/2 small napa cabbage, thinly sliced crosswise
  • 1 tablespoon rice vinegar
  • Coarse salt and freshly ground pepper

  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 4 boneless pork loin chops (6 ounces each), trimmed of fat
  • 1/4 cup vegetable oil
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon light-brown sugar
  1. Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
  2. Trim the fat off of each pork chop and pound until half and inch thick.
  3. Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
  4. In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 3 to 6 minutes per side. Transfer to a paper-towel-lined plate.
  5. Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with Napa salad and sauce on the side.