White Chicken Chili

Combine and simmer uncovered for about 30 minutes.

1 lb. cooked chicken, cubed or shredded

1 medium onion, chopped

1 ½ tsp. garlic powder

1 TBSP. vegetable oil

2 cans great northern white beans, rinsed and drained

1 can chicken broth

½ can diced green chiles (other half can be frozen for another meal)

1 can whole kernel corn, drained

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

½ tsp. pepper

¼ tsp. cayenne pepper

Then add:

1 c. sour cream

½ c. whipping cream

And cook for an additional 5 minutes or until heated through.

Serve with bread.

Rosemary Foccacia Bread

This whole recipe, start to eat takes about 2 ½ hours, but is pretty easy. This is one of my favorite breads with Italian meals, and I love to dip it in balsamic vinegar/olive oil like they do at Macaroni Grill.

1 TBSP. yeast
1 TBSP. sugar
1 c. warm water (appx. 110˚)
2 ½ c. all-purpose flour
1 TBSP. ground flaxseed (optional)
1 tsp. salt, plus more for baking
1 tsp. canola oil or cooking spray
2 TBSP. melted butter
2 TBSP. dried rosemary (I like to chop mine up a bit)
Place yeast, sugar and water in a glass bowl and allow the mixture to proof (it will get super bubbly and the bubbles should be about as thick as the water). This will take about 10 minutes.

Mix in 2 c. flour, the flaxseed and the salt (I have determined this works better to add 1 TBSP butter and 1 TBSP rosemary at this point). Knead for about 10 minutes until the dough is smooth and elastic, adding flour as necessary (usually takes the full 2 ½ c. for me). You can also do the kneading in your food processor, but the dough doesn’t seem to develop as well, but if you don’t like to knead, put the yeast mixture and dry ingredients in and process for about 15 sec. or until the dough comes together. (I use the food processor for about 10 seconds and then knead by hand for 3-5 minutes more.)

Oil a bowl, put the dough in it and turn the dough ball to coat with the oil. Cover the bowl with a towel and let rice in a warm place for about 1 hour, or until doubled.

Punch dough down (this means take 3 fingers and lightly press out the air bubbles, you don't want to hurt the dough) and divide (I use a pizza cutter to cut it) in half or fourths. Let the dough rest for about five minutes. Meanwhile spray a jellyroll pan with cooking spray or lightly coat with oil. Gently shape the dough pieces into loose circles/balls about 8-10in in diameter (I am now using the pull sides and tuck into the bottom technique used for rolls to make 2 loaves). Brush the tops with 1 TBSP. melted butter mixed with remaining 1 TBSP rosemary. Cover with towel and let rise again until doubled, about 45 minutes.

Preheat the oven to 375˚ (if you’ve got a convection oven, this is a great time to use this setting). Lightly sprinkle salt over the loaves. Bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.

Korean Beef

Ingredients

• 1 pound lean ground beef
• 1/3 cup brown sugar 
• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 3 cloves garlic, minced
• 1/2 - 1 tsp ground ginger
• 1/2 tsp crushed red peppers 
• salt and pepper
• 1 bunch green onions, diced 

Instructions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. 
4. Serve over steamed rice and top with green onions.

Fried Rice

Ingredients

• 3 cups cooked white rice
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 1 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients

• 8 oz. cream cheese, softened
• 2 Tbsp dried chives
• Approx 1 tsp garlic salt 
• 2-4 chicken breasts depending on size
• Italian bread crumbs
• 1 egg

Instructions

1. Mix the cream cheese, chives, and garlic in a bowl.
2. Butterfly the chicken breasts (if they are large, cut all the way through, if they are small, make sure they're still attached)
3. Dip each chicken breast in the egg and cover with bread crumbs
4. Spoon a portion of the cream cheese mix into the chicken breast and either roll it up or fold it like a sandwich (this is why I leave smaller breasts attached) Secure with a toothpick if necessary.
5. Bake at 350 for 30 minutes.

Chicken Paprikish

Ingredients

• 4 Chicken breasts, thawed and cleaned
• 1 tablespoon butter
• 1 med. onion, finely chopped
• 2 Tablespoons Paprika
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 Cup ginger ale
• 1/4 Cup Water
• 1 Chicken Bouillon Cube

• 1 16 oz. container Sour Cream
• 16 oz. pkg. noodles

Instructions

1. Put all ingredients except Sour Cream and noodles in the Crock Pot. 
2. Cook on high for 3-4 hours. Remove the Chicken, dice, shred, or chunk. 
3. Mix in the Sour Cream, Add the chicken back in. Serve over pasta.

Chicken Alfredo Pizza

Ingredients

• 6 pieces of bacon, crumbled
• 4 green onion, diced
• 2 small chicken breasts, chunked - cooked in garlic salt, pepper, and Italian seasonings
• 2 roma tomatoes, sliced
• 1 jar alfredo sauce
• 2 bags (16 oz) mozarella shredded cheese
• Pizza Dough

Instructions

1. Prep Dough - let rise
2. Poke holes in dough and spread lightly w/ olive oil, add toppings in any order you prefer, sprinkle w/ garlic salt and Italian seasoning.
3. Bake for 10 - 12 min, until golden brown