Thursday, October 21, 2010

White Chicken Chilli


2 Tablespoons olive or canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups Progresso® chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chipolte chile pepper
2 cans (15 oz each) navy/great northern beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) plain yogurt or sour cream

Cook chicken, oil, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or place in crockpot on low until ready to serve. Remove from heat; stir in cilantro and yogurt if desired.
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Friday, October 1, 2010

Pesto Chicken


2 chicken breasts
1 onion
1 red pepper
1/2 lemon, juiced
1/2 cup pesto
1 tsp garlic salt
2 tsp seasoned salt

Cut chicken, pepper and onion in strips. Cook chicken in skillet adding onion when partially cooked. Add lemon juice, pesto, and salts. Cook until chicken is done and serve over noodles.


1/2 a clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a handful of walnuts
a good handful of freshly grated Parmesan cheese
extra virgin olive oil

Blend all ingredients, adding enough oil to get a good consistency. Test for flavor and add more of whatever you feel it needs.
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Flatbread/Bagel Thins


6-7 cups whole wheat flour
2 tablespoons yeast
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 1/4cups very warm water (120-130 degrees)

Mix 3 cups whole wheat flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased 2 ½ quart bowl, turn greased side up. Cover and let rise in warm place until double 40-60 minutes. Punch down, let rise again or divide dough into small portions and roll/shape into thin circles. Put on pan. Let rise. Bake 350 degrees for about 10 minutes. Great for making pizzas and open faced sandwiches.
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