Thursday, January 7, 2016

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes


Olive oil 
1 # chicken thighs or breasts diced into bite size pieces 
salt and pepper to taste
1 medium onion, diced
1-2 large carrots, diced
1 large celery stalk, diced
5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 
3 garlic cloves minced
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
pinch of cayenne or red pepper flakes
1 can diced tomatoes with green chilies
2 cups chicken broth
8 ounce cream cheese
1/2 cup heavy cream
8 ounce bacon, cooked and crumbled
Optional:  tortilla chips and diced green onions
  • Heat oil in large pot.
  • Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
  • Heat more oil and cook veggies until tender.
  • Put chicken back into the pan and add the spices.  Cook for 30 seconds.
  • Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
  • Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
  • Turn off heat and stir in 1/2 of the bacon if using.
  • Garnish bowls with green onions and bacon if desired.
  • Serve with tortilla chips.

Cashew Chicken

My family loves this recipe! Found the original recipe here:  The Idea Room.  It is posted there as a crock pot recipe.  I made it the following way, but am sure it would be great made in slow cooker as well.  -Kristin

SAUCE INGREDIENTS:
1/2 cup soy sauce
4 T. rice vinegar
4 T. ketchup
2 T. brown sugar
2 minced garlic cloves
1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes4-5 large boneless, skinless chicken breasts, cut into bite size pieces
1/3 cup flour
1/2 teaspoon black pepper
Coconut oil (or oil of choice)

Veggies of choice:  chopped broccoli, snap peas, water chestnuts, ect..
1/2-1 cup Chopped unsalted cashews
  • In a bowl mix together Sauce ingredients and set aside.
  • Place cut up chicken in a ziplock bag along with the flour and pepper.  Shake well to coat. 
  • Heat oil in a large skillet and place chicken in.
  • Cook, turning chicken ever so often until almost done.
  • When chicken is almost done, pour sauce over and cook and stir until chicken is done.
  • Stir in veggies and coat well.  ***For veggies, I steamed mine a bit in the microwave first and then sautéed a bit longer in some coconut oil before stirring them in.
  • Stir in cashews and serve over rice.

Cheeseburger Bake

This is fabulous and easy! -Kristin

2 # ground beef
3 teaspoons onion powder
1 teaspoon salt
6 ounces shredded cheddar cheese
OPTIONAL ADD IN'S:  Diced onions, dill pickles or jalepenos.
  • Fry beef, drain grease and add onion powder and salt.
  • Place in a 9x13 casserole dish.
  • Top with shredded cheese.
  • Place any optional add in's over top of cheese.
2 eggs
1/2 cup mayo
1/2 cup heavy cream
salt and pepper
  • Mix together the eggs, mayo, cream and salt and pepper to taste.
  • Pour over the meat mixture.
  • Top with shredded cheese.
  • Bake at 350 for 35 minutes.

Taco Bake

This is a very good recipe.  I often double the crust part and put in my lasagna pan.  My family of 6 leaves no leftovers on this recipe made as is.  -Kristin

4 ounces softened cream cheese
3 eggs
1/3 cup heavy cream
8 ounces shredded cheddar cheese
1 teaspoon taco seasoning
  • Beat the cream cheese until smooth.
  • Beat in the eggs and heavy cream.
  • Mix in the rest
  • Pour into a greased 9x13 pan.
1 # ground beef, cooked
3 teaspoons taco seasoning
1/2 cup salsa
8 ounces shredded cheddar cheese
  • Mix together these ingredients and place over the crust mixture.
  • Bake at 350 until set in the center. (30 minutes or so)
  • Put optional toppings on table to serve with. 
Optional toppings:  Shredded lettuce, tomatoes, avocados, black olives, jalepenos, salsa, sour cream and hot sauces

Monday, September 14, 2015

California Quinoa Salad

This is an interesting combination I was curious to try because it has received great reviews.  It is a copycat recipe from Whole Foods.  I am glad I tried it, it is really good.  This makes a large portion, consider making 1/2 a batch the first time to make sure you like it :) -Kristin

2 cups quinoa, cooked according to directions
1 package frozen mango, thawed (or 2-4 diced fresh mangos)
1/2 large red onion, diced
1 medium red pepper, diced
1 small bunch cilantro, chopped
1-2 cups shredded, unsweetened coconut
3/4 - 1 cup slivered almonds, toasted
1 - 1 1/2 cup raisins
2-3 cups frozen edamame, thawed
Juice of 4-5 limes
3-4 Tablespoons balsamic vinegar

  • When quinoa finishes cooking, fluff with fork and cool completely.
  • Then add all ingredients together.
  • Enjoy cold.

Pumpkin Pie Energy Bites

These are a perfect, little, pumpkin pie tasting treat!  Quick to make and oh so good.  I got this recipe from Paleo Grubs. -Kristin

1 cup pitted Medjool dates, soak in water for 10 minutes
1/2 cup pecans
1/3 cup pumpkin puree
1/4 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons vanilla (optional)
pinch of salt

  • Begin by placing pecans in a food processor and pulse till they are a finely ground.
  • Add remaining ingredients and pulse till smooth.
  • Roll into balls and place in refrigerator for about 30 minutes.

Saturday, September 13, 2014

Chocolate Chili

Chocolate in chili?  I have no idea why...but I tried it because the reviews of this recipe were all positive and a lot of them claimed it was the best chili they ever had.  I adapted this recipe from The Clothes Make the Girl.  This is amazingly, delicious and bean free chili...a must try recipe!  You can make this in a slow cooker or stove top.  -Kristin

2 Tablespoons coconut or olive oil
1 large onion, diced
4 cloves garlic, minced
2 pounds ground beef or turkey or a combination of both
1 teaspoon oregano
1 1/2 -  2 Tablespoons chili powder
2 Tablespoons cumin
1 1/2 teaspoon cocoa powder
1 teaspoon salt
28 oz. can crushed or petite diced tomatoes
16 oz. beef or chicken broth
1 cup water
3-5 potatoes, peeled and diced small (optional)
  • Heat oil and sauté onion until it is translucent.
  • Add garlic and sauté a minute.
  • Add meat and cook completely.  Drain grease.
  • Add remaining ingredients and either simmer covered on the stove top for 2 hours or put in the slow cooker and cook on low until potatoes are done. (6-8 hours)