Friday, November 30, 2007

White Chicken Chili

(Thanks em!)

2-3 cooked chicken breasts, diced up (or shredded) (can use 1 breast if halving the recipe)
2 limes, squeezed (about 1/3 cup)
2 garlic cloves, minced
1 cup onion, diced and sautéed for like 5 or so minutes (about ½ an onion)
2 cans green chiles (or one 7 oz. can)
2 cans shoepeg corn
4 cans white beans (Northern beans)
4 teaspoons cumin
5 cups chicken broth (5 cups water plus like 2 ½ T. chicken bouillon)

Just mix everything in a pot, heat, and eat. Or you can put it in a stock pot and let sit on burner on medium/5 for an hour. Or you can put it in the crockpot and let sit on low for a few hours. This has a consistency more like a soup than chili. You might consider halving this recipe as it makes a lot.

Notes: My sister (from whom I got this recipe) doesn't drain the beans or the corn, but when I make it I do. It's less soupy this way, but still tastes good.

Thursday, November 29, 2007


This request is for either Linda or Erin or anyone else that may have the recipe...
The orange rolls that I'm sure that you guys enjoyed on turkey day. I've never had a roll that I'd liked any better. I'd love to be able to make some for myself and the family.

Sunday, November 25, 2007

Carrots and Rice

This isn't found on a traditional Thanksgiving menu, but we've made it part of our Thanksgiving the last several years. Also good for holiday potlucks because it's novel and delicious. ALSO good for everyday dining, because it's not that difficult to make, and kids like it.

1 1/2 c sliced carrots
1/4 c minced onion OR 2 T onion flakes
4 1/2 c water
2 t salt
2 c uncooked long grain white rice
2 T white sugar
1 c half-and-half
1/4 c butter

In a large saucepan, combine carrots, onion, water and salt. Bring to a boil and simmer for 10 minutes, until carrots are nearly tender. Stir in rice. Reduce heat to medium-low and cover pan. Allow to steam for 20 minutes or until rice is done and moisture is absorbed.

Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in additional milk if necessary. Remove from heat and serve immediately.

Serves 10+ as a side dish

Monday, November 19, 2007

Pumpkin Dip

2 – 8 oz pkgs Cream Cheese
1 – 15 oz can Pumpkin
½ tsp Pumpkin Pie Spice
¼ tsp Nutmeg
½ tsp Cinnamon
1 pound Powdered Sugar

1. Beat cream cheese until smooth. Add pumpkin and spices. Fold in the powdered sugar.
2. Chill and serve with any of the following: apple slices, gingersnaps, vanilla wafers, angel food cake squares, bread.

Friday, November 16, 2007

Aunt Marie's Butter Rolls

2 T. yeast
2 c. water
1 c. sugar
1 c. melted butter
6 beaten eggs
1 1/2 t. salt
8-10 c. flour

Mix yeast with 2 T. sugar and add warm water. Add butter (make sure it is not too hot to kill the yeast), eggs, and the rest of the sugar. Mix flour and salt together. Slowly add in flour mixture until correct consistency (I don't know what to tell you the correct consistency is, but the dough should be slightly sticky). Let stand and rise 2 hours. Stir/punch down and put in the fridge overnite. In the morning, roll out and shape and let rise 4-5 hours. Bake at 400 for 10 minutes. Makes about 4 dozen rolls.

e-notes: so when my mother-in-law called today she asked if there was anything i wanted for our thanksgiving meal (we'll be with my in-laws for the holiday) - any tradition-food that was a must for me. this is IT. i don't care about anything else but rolls - aunt marie rolls more especially. i have made these before and they have turned out yummy - perhaps not as yummy as my Aunt Marie's rolls, but good nonetheless.

as use instant yeast (NOT active or rapid-yeast) and so i don't let mine rise for 2 hours. i just skip that part and go straight to putting the dough in the fridge.

Happy Thanksgiving!

Monday, November 12, 2007

Steel-cut Oatmeal

1 c. steel-cut oats
3 c. water
1/4 t. salt

Bring water and salt to a boil. Add oats, reduce heat, and cook 10-20 minutes (depending on how chewy you like your cereal). Stir occasionally. Cover and remove from heat and let stand a few minutes. Makes 3 cups of cereal.

After they're cooked, you an add brown sugar to taste and milk.

Note: I realize that you may think that this is just oatmeal. But it's not. Let me introduce you to the newest member of my favorite foods: steel-cut oats. You can buy them at grocery stores (I've seen them at my Giant), but they're 2.5 times more expensive buying them there than getting them at a health food store. I found them in bulk for 99 cents per pound. They're the best oats for you, so that means they're dang healthy. But oooh so tasty at the same time. Spend enough time at my house and you'll be sure to be fed these for breakfast one day. Or two. Or every day. For every meal.

Friday, November 9, 2007

Gourmet Hot Chocolate

6 cups milk
4 oz bittersweet chocolate, chopped
4 oz milk chocolate, chopped
2 TBS sugar
1 tsp vanilla
cinnamon sticks (for garnish)

1. Heat the milk in a saucepan on medium heat to just below the simmering point.
2. Remove the pan from the heat and add both chocolates.
3. When the chocolates are melted, add the sugar, vanilla, and whisk thoroughly.
4. Reheat and serve immediately. Use a cinnamon stick to garnish if desired.

Makes 4-5 servings

NOTES: I use a solid chocolate bar (Lindt Brand) or chocolate chips depending on what I have on hand. 1/2 cup = 4 oz.

Tuesday, November 6, 2007

Yam Souffle

3 c. cooked, mashed yams (boil—until soft—early so they can cool; peel off skin; cool)
1/2 c. sugar
1 cube melted butter
2 beaten eggs
1 t. vanilla
1/3 c. milk

1/2 c. brown sugar
1/4 c. flour
1 c. chopped nuts
3 T. butter

Mix the yam ingredients and put into buttered 9x9 pan. Mix the topping ingredients until crumbly. Sprinkle on top. Top with more nuts, if desired. Bake at 350º for 30-40 minutes.

Note from e: This comes from the mom of e and e, and she always doubles (or sometimes triples!) this recipe (enough to fill a 9x13), but it should be plenty for four unless you want leftovers. I did this for my in-laws last year and they loved it. I'm pretty sure I just doubled it then.

November's Theme: Thanksgiving!

This seemed like a pretty obvious choice. Share with us your favorite recipe that you make (or consume) for Thanksgiving. I'll start...