22 September 2008

Chicken Chili

 Chicken Chili
Prep: 25 minutes   Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)

1. Nonstick cooking spray
2. 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
3. 15 ounce can white kidney beans (cannellini beans) or organic Great Northern Beans, rinsed and drained
4. 1-1/4 cups reduced Pacific organic chicken broth
5. 1/4 chopped onion
6. 1/3 cup chopped green pepper
7. 1/2 of a small jalapeno chile pepper, seeded and finely chopped
8. 1/4 teaspoon ground cumin
9. 1/4 teaspoon dried oregano, crushed
10. 1/8 teaspoon ground white pepper
11. 1 clove garlic, minced
12. 2 tablesppons chopped tomato (optional)
13. 2 tablespoons sliced green onion (optional)
14. 2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2 quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper and garlic.
3. Cover and cook on low-heat setting for 5-6 hours or on high setting for 2-1/2 to 3 hours. 
4. Once done, sprinkle individual servings with tomato, green onion and cheese. Makes 2 servings.

I made this for dinner last night and it was a big hit*. Pretty healthy, and super easy to make. I doubled the recipe for left-overs and it turned out just as good. I love crock pots. 

*Once again, a "big hit" doesn't necessarily mean anything, because my only cooking audience is usually Cortney, and he'd eat anything I made. Love that kid.

19 September 2008

Lindsey D's, husband Cole's, Swedish grandmother's (so you know its good) Ginger Balls recipe

3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger (rounded)
1/2 tsp. cloves

1. Mix shortening, sugar, egg and molasses. 
2. Combine flour, baking soda, cinnamon, ginger and cloves, then add to first mixture.
3. Roll into balls and roll each ball in sugar before baking.
4. Bake at 350 degrees for 12-15 minutes.

Thanks for this recipe Lindsey! I'm trying it today. But what is (rounded) ginger?

18 September 2008

Fall Baking - Pumpkin Chocolate Chip Muffins

This is about the time of year I really start missing Utah and the changing of the leaves. Around fall and the holidays, I really get in the mood to bake all things Fall-related. Cort loves pumpkin chocolate chip cookies, but muffins are more "fall-ish" to me, so I decided to switch it up a bit. This is the original recipe, but I sprinkle in a little more nutmeg and cinnamon than asked for - a little trick my friend Lacey taught me. And I always add in more chocolate chips - almost 1 cup more.

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs 
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil and eggs. And pumpkin and water. In separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 with batter. Bake in preheated over for 20 to 25 minutes.