Recipes Cooking

This soup comes from the "My Kitchen Cafe" blog. She has a lot of tasty recipes and this one was definitely a winner! (She also happens to be my brother-in-laws cousin). It has a little bit of a kick to it and it has tons of flavor. Ive made it twice now and it was delicious both times. I also found a yummy cornbread recipe from Martha Stewart to go with it. Both were really easy and super delicious. (My picture is lame, but it really is good). Yum!


Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1 1/2" cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 T. oil
2 (15oz.) cans Great Northern beans, rinsed and drained
1 can (14.5 oz.) chicken broth
1-2 (4 oz.) cans green chiles (I did one)
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Makes about 6 servings. (Or 4 if youre really hungry).

Cornbread

1/2 c. butter
2/3 c. white sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
1/2 tsp. salt

Melt butter. Stir in sugar. Add eggs quickly and beat until well blended. Combine buttermilk with baking soda and stir into other mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Bake in greased 8x8 pan at 375 degrees for 30-40 min.
Originally posted 11/17/09

Warm winter coleslaw recipe kicked up with chili sauce, lime and mint.

Need a little kick to warm your chilled winter bones? How about a warm and slightly spicy coleslaw with crunchy cabbage, chili, lime and ginger? It's a healthy vegan side dish your body will love. And the best part is, it's easy to throw together. You can do it in no time flat. Which is why I always keep a cabbage in the fridge (don't you, Darling?). You never know when hunger pangs will strike, what with all this detoxing and sugar shunning and working out with Jane Fonda's Prime Time DVD -- which I must confess, I love to pieces. Jane is gentle and warm and encouraging (I don't respond well to bullying and drill sergeant meanies, do you?).

Read more + get the recipe >>

This is a Tex-Mex version using some of their unique spices, which adds to this a very hearty and robust chili... I found that my photo and recipe are featured @ http://pinterest.com/pin/121386152426146053/

Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted: by Sandra at

INGREDIENTS

4 bacon strips, cut into 1/2 " slices
1 lb. lean venison burger
½ spanish onion, chopped
2 cloves of garlic, minced
1 (14.5 oz. can) stewed tomatoes
1 (14.5 oz. can) tomato sauce
2 tablespoons tomato paste
1 (16 oz. can) chili beans, undrained
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
1 carrot, shredded
½ cup celery, chopped
½ red bell pepper, chopped
1 tablespoon chili powder
¼ teaspoon cayenne pepper (Or more if you like it spicier)
1 teaspoon ground cumin
½ teaspoon unsweetened Hershey’s Cocoa Powder
½ tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh cilantro, chopped

***Toppings (Optional):
--Cheddar Cheese, shredded
--Jarred and sliced pickled jalapeno peppers

METHOD

Heat a dutch oven, or large heavy-bottom pot, to medium-high heat, and brown the bacon until crisp, and set aside, while reserving drippings. Add the venison burger and brown in drippings, and when it’s about ¾ the way cooked through, add the onions and saute just until translucent. Add the garlic and sauté for 30 seconds. Add the remaining ingredients, except the bacon and fresh cilantro, and bring to a boil, then reduce the heat to a simmer, and cook, covered, while occasionally stirring for 50 minutes.

Premium Cornbread Muffins

Meanwhile, begin preparing the Premium Cornbread Muffins about 20 minutes before Venison Tex-Mex Chili is scheduled to be done, if making...(as they take about 15 minutes to bake).

-- Premium Cornbread Muffins - For recipe, click here: Sandras Premium Cornbread Muffins)


After the Venison Tex-Mex Chili has cooked for 50 minutes, stir in the fresh cilantro, and crispy bacon.

To serve, ladle the Venison Tex-Mex Chili into soup mugs placed in the center of a plate, and place Premium Cornbread Muffins around parameter. (Top the Venison Tex-Mex Chili with shredded cheddar cheese and sliced pickled jalapenos, if using). - Enjoy!


Tip:  This is just as fantastic using any other type of lean ground meat or poultry as well!