Chicken and Potato Chowder

Mmmmmmmmmm. Still thinking how good this was!! Kind of like a chicken pot pie without the crust. Eat this while you watch the snow fall. Or rain, whatever you got! Perfect eaten with Cheddar Bay Biscuits dipped in.

Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.

Cheddar Bay Biscuits

Fluffy, soft and scrumptious, I could eat them all myself!!
Makes 10-12 biscuits, double them! You won't be sorry.
Quick to make! 20 minutes and you're eating them!
2 cups flour
1 T sugar
1T baking powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (leave out if you don't like kick)
1 cup buttermilk
1 stick butter, melted
1 1/2 cups shreded cheddar
Topping:
3T butter, melted
1T chopped fresh parsley
1/2 tsp garlic powder (I used Johnny's garlic mix)
Heat oven to 450. In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In a 2 cup measuring cup pour in 1 cup buttermilk and add the melted stick of butter to it, whisking to mix. Don't worry if it's lumpy. Add to dry ingredients, stirring with a spoon just till moist. Gently Add shred cheese. Scoop spoonfuls (1/4 cup size) onto greased cookie sheet. Bake 10-12 minutes just till done, bottoms will be golden. Remove from oven and brush with topping mixture. Serve warm and try to save some for your family!! Goes perfect with Chicken and Potato Chowder.

Holly's Apple Crisp

Oh my. This is Fall in a bowl! Warm, soft apples with a crunchy, buttery top. Get your gallon of good vanilla ice cream ready!!
5 apples peeled, chopped (any variety or a mix. I mix red delicious and granny)
1/4-1/3 cup sugar, depends on tartness of apples
1/2-1 tsp or so cinnamon
half a lemon
Grease an 11x7 baking dish. Put chopped apples in bottom. Sprinkle with sugar and cinnamon. Squeeze lemon over apples.
For topping:
3/4 cup oats
3/4 cup brown sugar
1/3 cup flour
1/2 tsp salt
1 stick butter, really soft
pecans, optional
with your fingers in a bowl, mix topping ingredients till large crumbs. Sprinkle over apples, Bake @350 for 55 minutes. Serve warm with a scoop of vanilla ice cream or fresh cream drizzled over.

Meatloaf Muffins

Meatloaf is the ultimate in comfort food if you ask me. These are a fun way to have a personal-size chunk-o-meat on your dinner plate! Add whatever veggies you want, but here's what i did:
1 T olive oil
1 small onion, chopped fine
2 carrots peeled, grated on large grater
1/2 bell pepper (red is my fave), chopped fine
1 tsp dried oregano
3 cloves garlic, minced
1- 1 1/2 cups ketchup
2 1/2 lbs ground beef
40 saltine crackers, crushed to crumbs
1-2 T mustard
2 tsp worcestershire sauce
fresh ground pepper to taste
1 tsp salt
3 eggs
Heat oven to 350. heat oil in skillet, add onion, carrot, bell, oregano and garlic. cook 3-4 minutes. Set aside to cool. In a large bowl combine 1/2 cup ketchup, cooked veggies and all other ingredients. Mix well with bare hands or spoon. Grease muffin tins (this makes 24 muffins). Fill muffin tins with meat mixture but do not overflow. Just about level with the top. Top each muffin with 2 tsp ketchup (I mix a tablespoon or so brown sugar with my ketchup first to make a sweeter sauce). Bake 25-30 minutes. Let stand 5 minutes in tin before you serve.
*I served these next to some mashed potatoes. For the gravy, i used a packet of Au Jus once it boiled I added 1 Tbl cornstarch to about 1/4 cup cold water, stirred, then added to boiling gravy. It thickened just enough to make a yummy gravy to drizzle over the potatoes. We were in comfort heaven! These freeze well in a freezer ziplock!

Creamy Chicken Wild Rice Dish

This is scratch! No cream of soups. Delicious and comforting for a Fall evening.

3 large chicken breasts, cooked and diced to bite size
1 cube butter
1 onion, diced fine
1-2 large garlic cloves, minced
1/2 cup flour
1/2 cup white wine (optional, its not a must, but makes the difference)
3 cups chicken broth
1/2 cup heavy cream
1/2 tsp dried mustard
1/2 tsp poultry seasoning
1 T fresh parsley or 1/2 tsp dried
1/2 cup raw wild rice
1 cup raw white rice
2 cups chopped broccoli, steamed in microwave 2 mins
2 cups shredded cheddar/Jack mix or whatever cheese you like
Prepare rice according to their own packages in seperate pots. The wild rice takes about 45 mins to cook so start that ahead! When both are done, combine the two, toss. Meanwhile, cook onion in butter till soft. Add garlic 1 minute. Add flour, whisking till no lumps and cook 2-3 mins stirring. Add wine and broth, whisk till combined and add poultry seasoning, mustard and parsley. Whisk till thickened. Add cream and then remove from heat. Assemble casserole by greasing a 9x13 dish with deep sides. Layer chicken then broccoli. Add half the cheese. Layer rice, then pour sauce over the top evenly. Sprinkle with other half cheese. Bake at 350 for 30 mins till bubbly. **note: you may want to salt your rice and chicken water while cooking them for more flavor! You can also buy a wild rice blend and save a step.**

Nutella Icebox Cake

From Mom. Light, fluffy layers make this completely addicting!!
1 3/4 cup heavy cream, cold!
1 1/2 cups mascarpone cheese
1/3 cup powdered sugar
1 tsp vanilla
2/3 cup Nutella
20 whole chocolate graham crackers or other good chocolate cookie/cracker
Beat 1 cup cream, 3/4 cup mascarpone, all the sugar and vanilla till combined. Beat till stiff peaks form 1-2 minutes. Combine remaining 3/4 cup each cream, and mascarpone with the nutella in a separate bowl, beat till stiff peaks, 1-2 mins. Line bottom of 8 inch spring-form pan with 4 grahams in single layer, breaking up if needed to fill gaps. Spread half the vanilla whipped cream over crackers. Top with another layer crackers. Spread half the Nutella mixture over, then layer crackers. Repeat ending with Nutella layer. Cover pan with plastic wrap and refrigerate 6 hrs. To serve, run a knife along edges of pan.

Fresh Tomato Tart

1 pie crust (if you are buying I like Kroger brand)
8oz mozzarella, shredded
1/2 cup fresh grated or shaved Parmesan
3 T chopped fresh basil, plus more for garnish
4-6 garden tomatoes, sliced
1/4 red onion, sliced really thin
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 cup olive oil
Preheat oven 400. Bake pie crust in a pie plate for 10-15 mins. Remove from oven and add 2/3 of the mozzarella. Sprinkle with basil. Add layer of tomatoes and onions, seasoning well throughout with salt and pepper. Drizzle with olive oil. Add remaining mozzarella and Parmesan. Bake 25 minutes. Remove from oven and let stand at least 15 minutes. Garnish with more basil.
This is so fresh and delicious! Great vegetarian dinner on a summer night, or serve with a steak from the grill!

Best Berry Shakes

We were licking our glasses!!!
2 cups frozen fruit (mixed berries-straw,black,rasp,blue)
2 cups heavy cream
2 tsp  pure vanilla extract
3/4 cup sugar
Blend in blender till thick and the texture you want! Delicious.

Mom's Amazing Slow Cooked Pork

So easy! Just a few ingredients but man o man is it good!!! Bless you Judi:)

4-5 lb pork roast (get cheapest cut, it won't matter!)
5 strips bacon
1 1/2 T Kosher salt
Lay bacon on bottom of your crock pot so sides overlap slightly. Rub the salt all over your pork roast.  Cook on low 16 , yes, SIXTEEN hours. Shred and serve with tacos, on a hoagie roll, on a salad, or whatever!! It's so so good. *TIP: after refrigeration, fat is solid on top so you can skim it off and make it more healthy.

Easiest-Ever Chicken Tamales

Great weeknight meal. Takes about 15 mins to prep!

1 pkg corn muffin mix (like Jiffy 8.5oz)
14 oz can cream style corn
2 eggs
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded cheese or blend of cheeses
10oz can mild red enchilada sauce (hot if you like it hot!)
3 cups shredded rotisserie chicken
Sour cream for serving
Heat oven to 400. Coat a 9x13 pan with cooking spray. In a bowl combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into 9x13 and bake 20 mins. Remove from oven, pierce casserole with a knife all over top then pour enchilada sauce over. Scatter chicken and remaining cheese over top. Bake another 20 mins. Allow to cool slightly before cutting into squares and serving with a blop of sour cream on top!

A New Cornbread

This is a new recipe I tried because I didn't have any corn meal, just a ton of masa harina from making Perfect Chili! It's fluffy and moist, we loved it!
1 1/2 cups masa harina
1/2 cup flour
2 eggs
2 tsp baking powder
1 tsp salt
1-2 T sugar (2 if you like it with a hint of sweet)
1 1/3 cups milk
4 T butter
Heat oven to 425 and in a 8x8 baking dish or cast iron skillet melt 2 T butter in oven. Mix dry ingredients in a bowl. Add the other 2 T butter, melted to corn mixture. Add eggs and milk, stir till combined. When butter is bubbling in pan, pour batter into it and bake 20-25 minutes till top is golden. Serve hot with butter and honey or crumble in your bowl of chili!

Perfect Chili from Pioneer Woman

This is hearty!

2 lbs ground beef

2 cloves garlic minced

8oz tomato sauce

1-2 T chili powder

1 tsp cumin

1 tsp oregano

1 tsp salt

1/4 tsp cayenne(if u like spicy)

1/4 cup masa Harina (found in Mexican isle, it's corn flour)

1 can kidney beans drained

1 can pinto beans drained

1 can black beans drained

Shredded cheese, sour cream, cilantro, lime ,and chips for dipping

Cook beef and garlic. Add tomato sauce and all spices/seasonings. Cover and reduce to low, simmer 30-1 hour stirring occasionally. You can add water if it gets dry. Put masa in bowl and stir in 1/2 cup water, add to chili. Add beans and simmer and stir 10 minutes. Serve.

This was nice to try a chili slightly different than my usual! I love masa Harina too, its my new ingredient!

Smashed Black Beans

Can make the beans and jalapeño rice the day before!

1/2 onion, chopped
1/2 jalapeño, seeded and chopped
1 T oil
1 tsp cumin
1 tsp oregano
1 tsp salt
3 cloves garlic, minced
2 cans black beans, drained
1 cup chicken broth
1 T white wine vinegar
Cook onions and jalapeño in oil. Add spices, salt and garlic, cook 2 mins. Add beans and broth and 1 cup water. Bring to boil, reduce and simmer 15 mins till most of the liquid is gone but not dry. Smash with a potato masher slightly, add vinegar. Serve with chiles rellenos and jalapeño rice.

Jalapeño Rice

2 T butter
1/2 jalapeño, seeded and minced
1/2 onion, chopped
1/2 green bell, chopped
Salt
1 clove garlic, minced
1 1/2 cups raw rice
3 cups chicken broth
1 lime, zested and juiced
Melt butter. Cook jalapeño, onion, bell and salt. When soft, add garlic. Add rice, stirring till golden . Add  broth, simmer covered 20 mins. Before serving add lime zest and juice. Serves 6. Goes with chiles rellenos and black beans.

Chiles Relleno, Jalapeno Rice, Smashed Black Beans

6 large pablano or pasilla peppers (can use canned, but fresh is best)
4 eggs, seperated
1/3 cup flour
Salt & pepper
2 cups shredded jack cheese
1 cup corn (frozen is good)
Oil
Preheat broiler. Lay peppers on sheet and broil 2 minutes on all sides, turning each two minutes till skin blisters and gets darker. Remove, place in bowl covered with plastic wrap, let rest 10 mins. Then remove as much skin as you can from peppers(I left stems on) mix cheese and corn. Stuff cooled, seeded peppers pressing it in to stick together so filling doesn't tumble out.( the seeds are hot, so make sure to get them all out if you just want it mild). Separate whites from yolks, beat whites till peaks form. Take 3 yolks, mix with 1 T flour and 1/2 tsp salt, then fold into whites. Heat 1 1/2" oil in pot. Take each stuffed pepper and roll in flour, then egg mixture. Fry on both sides till golden. Drain on paper towels. I found them tricky to not lose a little filling while they fry, but just drain well and they will be good. Serve on a puddle of Red Sauce:

Red Sauce

1T olive oil
1/2 onion, chopped
1 tsp cumin
2 cloves garlic, minced
1/2 cup chicken broth
14 oz diced tomatoes with juice
1 T cilantro
1 tsp white wine vinegar
Salt and pepper
Cook onion in oil, when soft add garlic and seasonings. Add broth and tomatoes. Simmer 2 mins. Blen in a blender just till smooth. Then add cilantro and vinegar, pulse till combined.