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

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
We love to add bacon to this, bacon cheeseburger! -Sarah

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.