White Bean Chicken Chili

A year ago (I can't believe it's already been a year) I had my third child and at the ripe age of 30 and because of it, I contracted a heart disease called Peripartum Cardiomyopahty. It completely changed my life, I couldn't do ANYTHING, and for the first 3 months our ward (Church) brought us in dinner every other night. It was a HUGE Blessing and this was one of the dinners we got. Miss amazing, @CyndyMickelson gave me her recipe for this chicken chili. YUM. Stick it in a crock pot for the day and forget about it.



Ingredients:
3 cans Great Northern White Beans
3 chicken breast (1/2's) cook-season with below spices and cut up into small cubes
1 T. olive oil
1 Med Onion chopped
4 t. garlic
2-4oz can chopped green chilies
1 can chicken broth
3 c. grated jack cheese
2 t. cumin
1 1/2 t. oregano
1/4 t. gr. cloves
1/4 t cayenne pepper
S & P

Directions:
Cook chicken cut into small cubes and season. Saute onion, garlic in oil, add chilies and saute for 2 min. Add beans, chicken broth, onion mixture & chicken to large pot or crock pot. Simmer for 2 hours. Then add cheese and let it melt. Season with S&P. Garnish with sour cream and salsa and fresh snipped cilantro.
Yummy on a "cold" day.

Number Of Servings:Probably 6-8

Recipe from Cyndy Mickelson

Oriental Glazed Chicken

I found this recipe in a Family Circle magazine and gave it a try. I changed the original version to be a little better, I hope. Good luck.


(I got a new camera.... aren't the pictures AMAZING!)

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup light soy sauce (I used regular)
1/4 cup honey
3 Tbls vegetable oil
2 Tbls chili sauce (I didn't have any so I used taco sauce)
1/2 tsp ground ginger
1/4 tsp garlic powder
1 cup chicken broth
1 Tbls cornstarch
2 cups coleslaw mix
1 cup salted cashews, chopped
3 cups cooked rice

Place chicken in a baking dish for marinating. In a small bowl, mix together soy sauce, honey, 2 Tbls of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over chicken and toss to coat. Cover and refrigerate for 1 hour.

Mix together the broth and cornstarch and set aside.

Heat large skillet over medium-high heat. Add chicken and marinade and bring to a hard simmer, cooking chicken completely. Remove chicken and set aside. Also set aside left over juice from pan.

Add remaining oil to skillet and add coleslaw mix. Cook, stirring until tender, about 4 minutes. Remove from pan into a bowl for serving. Pour back in both/cornstarch mixture and bring to boil until thickens, add back in chicken and cook until warm.

To assemble: Put rice in bowl, add tender cabbage and chicken on top, you can either spoon over cooked marinade of broth mixture from chicken. Then add chopped cashews.

Recipe from Family Fun.

Stuffed Mushrooms

I make these every time there is a party and they are always a hit. and with only 4 ingredients, how can you go wrong!


Ingredients:

1 package of Italian Sausage (remove the casing)
1 tsp garlic powder
1 8oz package of cream cheese
45-50 white mushrooms or Crimini's whatever you prefer

Once you have removed the slimy casing place in skillet and brown sausage until completely cooked. While cooking add the garlic powder. Drain. Add back into pan and add cream cheese, stirring to combine. set aside. Wash the mushrooms with a damp cloth, snap out the stem, fill with sausage/cream cheese mixture.

Bake at 350 degrees for 20-25 minutes.

Recipe is from a friend in Kingman, Cindy McNiven.

Wassil

So my friend Cyndy dropped this off to my house this morning and I knew from the second I saw it I would have to get that recipe out of her, and surprisingly enough she didn't even put up a fight. So you can all thank @CyndyMickelson for this recipe. I know I do!


Ingredients for the powder mix:

1 cup orange tang (I know right!)
3 cups sugar
12 oz lemonade mix (like Countrytime)
2 tsp cinnamon
1 tsp ground cloves

Makes 46 cups.

I know Cyndy doubled the recipe and made 15 jars (I think that is what she said)

How to make the drink:

Add 2 Tablespoons of the mix (recipe above) to 1 cup boiling water

Recipe came from the one and only Cyndy M. Love ya!

Baclava

Everytime I make this I "wow" people. It really is pretty easy and you get a HUGE response. Make it this holiday season.


Ingredients:
4 sticks real butter melted
2 ½ cups chopped walnuts
1/8 cup sugar
3 tsp cinnamon
1 pound Filo dough
Mix together nuts, sugar and cinnamon, set aside. Brush cookie sheet with some of the melted butter. Place one sheet of filo carefully in the pan. Brush melted butter. Repeat until there are 6 layers of filo.
Sprinkle 1/3 of the sugar mixture
Layer two leaves of filo on top of the nut mixture, brush with butter, layer 4 more sheets, one at a time, brushing each with butter. Sprinkle 1/3 of the sugar mixture
Layer two leaves of filo on top of the nut mixture, brush with butter
Sprinkle last 1/3 nuts on top. Repeat layering of filo until all layers areused. Brush top layer with butter. With a small sharp knife, sore the top of the pastry with parallel diagonal lines about ½ inch deep and two inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of a 350F oven for 30 minutes. Reduce the heat to 300 and bake for 45 minutes longer or until the top is golden brown.
Meanwhile, make the syrup
1 ½ cups sugar
¾ cup water
1 tbls FRESH lemon juice
1 Tbls honey
Combine sugar, water and lemon juice in a small sauce pan and stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and timing from the moment the syrup boils, cook briskly, umncovered for about 5 minutes. Remove the pan from the heat and stir in the honey. Pour the syrup over it slowly, up and down all the scored. Cool to room temp and cut just before serving.

Recipe is from my Mom

Captain Crunch French Toast

I saw this on Diners, Drive-ins and Dives on the Food network and it looked delicious, so away I went to the good ol' web and found TONS of variations. So decided to make my own. They were crunchy and fantastic!


Ingredients:
3 large eggs
2 tablespoons sugar
1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread

1.Pour Cap'n Crunch into a gallon-size zip lock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2.Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3.Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4.Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5.Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6.Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

Enjoy!

Best Chicken EVER! (really!)

again... no picture on this one, but because I liked the chicken so much I am SURE I am going to make it again soon...

Ingredients:

boneless, skinless chicken breasts (however many it takes to feed your family)
Montreaal Chicken Seasoning
Salt and Pepper
2 Tb olive oil

Heat oil in a frying pan until med to med-high heat. Place chicken in pan and sprinkle with salt and pepper and montreal seasoning. Cook for about 3-4 minutes on one side, then flip over and season same as before. After it has cooked for 6-8 minutes total place pan into 350 degree oven. bake for 15-20 minutes. Remove from oven WITH OVEN MITT (I forgot that part) and place on plate and cover with tinfoil for about 5 minutes.

The chicken has the YUMMIEST flavor and it so very tender.

I made this recipe with the Thai Chicken Wraps, and they were delicious!