The Best White Chicken Chili

The name says it all!

Ingredients:

1 small onion, diced

1 Tbsp olive oil

2 cloves garlic, minced

4 C chicken broth

1 (7 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 black pepper, to taste

1 (8 oz) package cream cheese

1 1/4 C frozen corn

2 (15 oz) cans cannellini beans

2 1/2 C shredded chicken

1 Tbsp fresh lime juice

2 Tbsp chopped fresh cilantro, plus more for serving

Serve with:

Tortilla chips, shredded cheese, and sliced avocado

Directions:

1.) Heat olive oil in dutch oven.

2.) Saute onions and garlic.

3.) Add broth and spices.

4.) Bring pot to a boil and reduce heat.

5.) Add cream cheese, corn, beans, chicken, and lime juice to pot.

6.) Allow to simmer until flavor is as desired.

7.) Add fresh cilantro before serving.

Serves 6-8.

Breakfast Casserole

There aren't many breakfast casseroles that I like, but this one is definitely a winner! It can be assembled the night before, covered, and stored in the refrigerator overnight for a quick meal in the morning. It reheats well in the microwave also.

Ingredients:

1 (16 oz) package pork sausage
10 eggs, lightly beaten
3 C milk
1 tsp salt
5 slices white bread, cubed
2 C sharp cheddar cheese
1/2 tsp black pepper
1/2 C diced red pepper
sliced green onion

Directions:

1.) Cook sausage and drain any fat.

2.) Whisk together eggs, milk, and salt.

3.) In a 9x13 pan, layer 1/2 bread cubes, 1/2 cheese, 1/2 black pepper, 1/2 red pepper, 1/2 sausage. Repeat layers.

4.) Top with green onion.

5.) Pour egg mixture evenly over casserole.

6.) Bake at 325 degrees for 55-60 minutes or until eggs are set.

Serves 8.

Crockpot BBQ Pork Loin

Hands down, this is the best crockpot pork loin I've ever made (and there have been many attempts)! Yes, it is for a boneless pork loin, which being much leaner than a shoulder makes for a healthier meal and easier prep. I doubled with no difficulty (other than almost overflowing the crockpot - ha!).

Ingredients:
5 lbs pork loin
¼ C BBQ rub
2 cloves garlic, crushed
1 onion, diced
12 oz Coca Cola
18 oz BBQ sauce

Directions:

1.) Rinse, trim, pat dry, and season pork loin with BBQ rub.

2.) Combine garlic, onion, and pork into the crockpot.

3.) Pour Coca Cola and BBQ sauce on top of the pork.

4.) Cook on low for 7-8 hours.

5.) When tender, remove pork loin and shred.

6.) Pour juices from the crockpot into a pan, and simmer juices for about 30 minutes or until reduced.

7.) Combine shredded pork and thickened sauce back into the crockpot and leave on keep warm for 30 minutes.

8.) Serve on buns with pickles and BBQ sauce.

Makes about 12 generous sandwiches.

Unsweetened Applesauce

This recipe uses unpeeled apples, so it's extra nutritious and super delicious! The recipe is easily multiplied for a big batch!

Ingredients:
3 apples
1 tsp cinnamon
2 tsp lemon juice
5 Tbsp water

Directions:
1) Core and chop apples (do not peel!) and place in Dutch oven.
2) Add additional ingredients to the apples and heat to a boil.
3) Cook over medium heat for an additional 20ish minutes, until apples are tender and slightly brown. Stir occasionally.
4) After apples have cooled, use an immersion blender to obtain desired texture.

Enjoy!

Apple Butter

 This is a no peel recipe, so it's super easy -- and super delicious!

Ingredients:
5.5 lbs assorted apples
1 C brown sugar
¾ C granulated sugar
1 Tbsp cinnamon
¼ tsp salt
⅛ tsp cloves
1 ½ tsp vanilla extract

Directions:
1) Core and chop apples (do not peel!) and place in a slow cooker.
2) Combine all additional ingredients and mix into apples.
3) Cook on low heat for 10 hours.
4) Use immersion blender to achieve desired consistency.

Enjoy!

Chicken Tortilla Soup

I'm doing myself a favor here, and writing down ingredients for a double recipe. This is too delicious and disappears too fast to make only a single recipe.

Ingredients:

6 Tbsp butter
2 onions, diced
2 red peppers, diced
2 yellow peppers, diced
4 cloves garlic, minced

4 tsp cumin
2 tsp chili powder
2 tsp oregano
2 Tbsp taco seasoning

6 C chicken broth
28 oz red enchilada sauce

4-5 chicken breasts, grilled & shredded

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 1/2 cups frozen corn

2 Tbsp cornstarch

3 C half-and-half

Directions:

1.) Melt butter in Dutch oven while preparing onions, peppers, and garlic.

2.) Add onions, peppers, and garlic and sautee until soft.

3.) Stir in cumin, chili powder, oregano, and taco seasoning.

4.) Add in chicken broth, enchilada sauce, shredded chicken, beans, and corn.

5.) Bring pot to a boil and simmer for 2-3 hours.

6.) Add cornstarch to slightly thicken soup. Simmer for 1 hour.

7.) Stir in half-and-half. Allow soup to simmer for an additional 30 minutes.

8.) Top with fresh cilantro, shredded cheese, sour cream, avocado, and/or tortilla chips.

Makes approximately 12-15 servings.

Enjoy!

Split Pea Soup

 You know your recipe for Split Pea Soup is tasty when your son asks for it for his 9th birthday!

Ingredients:

1/4 C butter

2 C chopped onion

1 C diced carrot

1 C diced celery

2 cloves garlic, minced

1 tsp black pepper

1 pound dried split peas, rinsed and sorted

1 meaty ham bone

1 large bay leaf (or 2 small)

2 tsp fresh thyme (or 1 tsp dried)

6 C chicken stock

2 C water

2 C diced ham

Directions:

1.) In Dutch oven, melt butter. Saute onion, carrot, celery, and garlic until tender.
2.) Stir in black pepper and split peas.

3.) Add ham bone, bay leaf, thyme, chicken stock and water.

4.) Bring to a boil and then reduce heat.

5.) Allow to simmer for about 2 hours. (Add additional liquid for desired consistency.)

6.) During final 15 minutes of cooking, remove ham bone and bay leaf. Then, add diced ham.

Serves 8.