White Chicken Chili (not because I'm racist)

White Chicken Chili

1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breasts, chopped
2 cans (14 oz. each) chicken broth
1 can (4 oz.) chopped green chilis
2 tsp ground cumin
2 tsp. dried oregano
1 1/2 tsp cayenne pepper
3 cans(14 oz.each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped Jalapeno pepper, optional

1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes
or until tender.  Add garlic; cook 1 minute longer. Add the chicken;  cook
until no longer pink.  Add chicken broth,green chilis, cumin, oregano and
cayenne.  Bring to a boil.
2.  Reduce heat to low.  With a potato masher, mash one can of beans until
smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for
20-30 minutes or until heated thoroughly.
3.  Top each serving with cheese and jalapeno pepper if desired.


I used half cayenne pepper and half chili powder
Instead of green chilis, I added a bottle of green chili salsa
I used more broth, too.
Also I use canned chicken a lot of the time because cooking chicken is boring and messy.

Chicken Cordon Bleu/Grape Salad Goodness

This is Tyson's all-time favorite meal. We're talking birthday dinner status here. So I thought I'd make it today for Sunday dinner and share it with you guys.  It was so delicious!

Chicken Cordon Bleu

Chicken breasts

Ham

Slices of Swiss cheese (or provolone)

1 cup flour
Salt, pepper, garlic powder

1 egg

1/4 cup milk

Olive Oil

More milk
(You may also need chicken bouillon granules.)

1. Preheat oven to 350. 

2. Pound the chicken breasts until they are about 1/2 inch wide all around.  Lay them out on a plate and season with salt and pepper. 

3. Take the sandwich ham and lay a few pieces on each  chicken breast followed by a slice of cheese.  I then usually sprinkle some basil over everything.

4.  Roll up the chicken, ham, and cheese and place toothpicks into the combination to keep everything together. 

5. Crack an egg into a bowl and add 1/4 cup milk and stir it all together.

6.  In another bowl, put the flour in and add generous amounts of salt, pepper, garlic powder, and any other seasoning that smells like it would fit in. When I say generous, I mean like you should feel uncomfortable about how much seasoning you are adding to the flour, but trust me it needs it! Sometimes I get crazy and put some thyme in, but honestly good old salt and pepper and of course garlic powder are sufficient.  Also, BEFORE you put any raw chicken into this flour, reserve around 1/4 cup for later.

7. Next take your rolled up chicken breasts and roll them around in the egg wash.  Then dredge them in your nicely seasoned flour.  Repeat with all of your chicken breasts.

(7 1/2. I send all of them through the eggs and flour again, just for good measure.)

8. When you are done giving your chicken breasts a nice flour bath, set them aside and let them rest for 10 minutes or so, just to let everything soak in.  While you are waiting you can heat up a nice frying pan with a generous amount (maybe 1/4 cup?) of olive oil in the bottom so when you add your chicken it sizzles.  

9.  Fry your chicken breasts in the olive oil turning so all sides get browned.  You're not trying to cook it all the way through, you just want to get some color on them.  It usually amounts to about 3-4 minutes per side.  

10.  Place your nicely browned chicken breasts in an oven safe dish and get ready to throw them into the oven.  

11. Take the 1/4 cup seasoned flour and add it to the pan you just fried your chicken in. (***If you don't have much oil left over from frying your chicken, add some more into the pan and let it get hot.) When your roux is made, add milk into the pan and stir everything together until it starts to thicken.  You'll want to make at least 3/4 of a cup gravy for each chicken breast so plan accordingly.  

12.  Once your gravy is nice and yummy (make sure to taste it and see, if its lacking in flavor, sprinkle some chicken bouillon granules in there to spice things up), throw it on top of your chicken breasts.  Place everything into the hot oven for about 45 minutes to an hour.

13. Make sure the chicken is cooked through, and then enjoy the deliciousness!! 

Grape Salad
Ohhhh.. this salad. SO GOOD!
A lot of grapes
8 oz cream cheese
1/3 cup sour cream (or plain yogurt)
1/2 cup sugar
1 tsp vanilla
Brown sugar for sprinkling

1. Remove the grapes from the stems and wash thoroughly. 

2. In a bowl combine the cream cheese (it helps if its at room temperature), sour cream sugar and vanilla until smooth and creamy.

3. Add grapes to the cream cheese mixture and stir around until all grapes are evenly coated.

4. Layer some grapes in the bottom of the bowl and sprinkle some brown sugar on top.  Repeat with as many layers as your heart desires with as much brown sugar as your heart desires.  

5. Stuff your face

*Oh, you may want to refrigerate it first; it usually never makes it that far in our house.

Here are some pictures of the dinner we ate! So good!!

This one's for Ashlee Bug

Since Ashlee was so concerned about vodka being a main ingredient in our recipes, I searched the world over and found this bad boy. Bon appetite! 

Red Velvet Cheescake Swirl Brownies

Wouldn't it be awesome if I was actually a food photographer? Sorry about these photos. Remember how these brownies were the most delightful thing ever? They also made feel like I was gonna be in a coma immediately.

Red Velvet Cheesecake Swirl Brownies

2 large egg

1/2 cup (1 stick ) unsalted butter

1 cup granulated sugar

2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon red food coloring
3/4 teaspoon white vinegar
3/4 cup all-purpose flour
8 ounces cream cheese, softened (I used the reduced fat kind)
1/4 cup  sugar
1 egg yolk
1/2 teaspoon vanilla extract

 

 Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.

1. Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
2. Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
3. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Store brownies at room temperature or in the refrigerator.