What can I make with the leftover chicken in the fridge?.... What else do I have in there??.... Cilantro, Cheese, Onion...check the pantry, Beans, Chilies...I got dinner.
This is the process I go through on a daily basis: Open the fridge/freezer..look around at what I have..think about what I feel like cooking..things start clicking...look in the pantry...hope and pray that I don't need to make a run to the store....and YES! I have an idea for dinner.
I really wish I was someone who planned dinners a week ahead of time. I have tried that before, making a menu, grocery list and even prepping most of it on Sunday. Inevitably I would come up with a new idea or not want was supposed to be for dinner that night. Cooking is a creative process for me... I have even been known to wake up in the night with an idea to cook up. So, this recipe is a good old standby for when I have a starving family, need to come up with something fast, dinner. I normally have most of these ingredients on hand, and is a great way to use leftover Chicken/Turkey.
White Chicken Chili:
2 Chicken Breasts (cut into bite size pieces) Or leftover chicken you might have.
1 medium Onion (diced)
1 Yellow Pepper (diced)
2 Cloves Garlic (minced)
1 C Cilantro (chopped)
1T Chili Powder
1 T Cumin
1 tsp Salt
1 tsp Pepper
2 cans Chicken Stock (about 2 1/2 Cups)
1 can White Kidney Beans (or any beans you have in the pantry) Drained and rinsed
1 can Corn (drained and rinsed)
1 can Cream of Chicken Soup
1 small can of Green Chilies
2 T Extra Virgin Olive Oil
Heat the oil in a large and deep skillet (or large pot) over medium high heat. Add the cut up chicken (if you are using leftover chicken wait to add it after all the other ingredients are together as it will only need to be reheated.) and brown. Add the Onions,Yellow Pepper and Garlic cooking until they start to soften. Next add the spices (Chili Powder, Cumin, Salt & Pepper), Green Chilies and half of the Cilantro, string often to coat the Chicken and Onion mixture. After a min or so add the remaining ingredients (Chicken stock, Corn, Cream of Chicken Soup and Beans) stir to combine and bring to a simmer. Cover and reduce heat to medium. Simmer for about 20 mins. Top with Cheese, Sour cream and some of the left over Cilantro.
I also, serve this with some homemade tortilla chips:
Preheat oven to 425
Take 5 tortillas stacked on top of one another, using a pizza cutter or sharp knife cut into triangles (just like you would cut up a pizza or pie). Put a thin coating of vegetable oil on the bottom of a sheet pan and place the tortilla pieces in a single layer turning to lightly coat the tortillas in the oil. Sprinkle with kosher salt and place in the oven for 5- 8 mins turning once.
I will almost always make Banana Bread with Bananas that have turned a little brown (why won't children touch a banana that is a little brown??!!). It is just not in me to throw them away. You can put them in the freezer and save them for a later date, but if I do that, then I have BLACK bananas that are sitting on the counter top thawing, and THAT really freaks the kids out..not to mention I forget all about them. So, this recipe is quick, and I use get to use the brown Bananas!!
These muffins can also be made into a bread. I just find it easier to make the muffins for a quick and good breakfast!
My shadow in the kitchen started the recipe for this:
Blueberry & Banana Muffins:
4-5 ripe Bananas (mashed)
1 Stick of Butter (melted)
2 tsp. Vanilla
1C Sugar
2 Eggs (beaten)
2C Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 pint Blueberries (or 1 1/2 C frozen)
Preheat the oven to 350.
Line a muffin tin with paper baking cups and set aside. (Or if you would like to make 1 loaf, butter a loaf pan.)
In a large bowl or a stand mixer, combine the mashed Bananas with the Butter, Vanilla and Sugar. Mix until all the ingredients are combined about 2 mins. Add the eggs and mix for another min. In a separate bowl combine the dry ingredients (Flour, Baking Soda, Baking Powder, Cinnamon and Nutmeg). I like to use a fork to combine and fluff. Slowly add Flour mixture to the Banana mixture. Stirring until just combined. Then slowly and gently mix the Blueberries in.
Fill the muffin cups about 3/4 full and bake for 25 mins. or until light golden brown. (The loaf would take about 55 mins or until a toothpick poked into the center comes out ALMOST clean.) Your house will smell AMAZING!!
Allow muffins to cool on a rack for about 10 mins and store in an airtight container.
This soup is a perfect dish for the cold, snowy night tonight and it just so happens to be Corbyn's Fav! New England Boil will warm you up, and fill you up. So easy to make with so little ingredients, but BIG on flavor!
This soup tastes even better the second time around and makes the BEST base for split pea soup.!!!
New England Boil Dinner:
5 lb Smoked Picnic Pork Shoulder
1, 2 lb bag of carrots (cut into chunks)
1 softball size Onion (or several smaller ones) Cut into a large dice
5 Idaho Potatoes (cut into a large dice)
1 small Cabbage (cut into chunks)
Place the Pork in a large stock pot. Fill the pot with water till the Pork is 3/4 covered. Add the Carrots and Onions and bring to a boil over high heat. When the water is boiling, partially cover the pot and reduce the heat to medium. Leave it for at least 2 hours. Add the Potatoes and continue cooking for about 45 mins. Then add the Cabbage and cook for an additional 15 mins. Remove the Pork and slice. Put several slices of Pork in the bottom of the bowl and top with the Broth. Some people like to add some brown mustard...me I like it with a buttered biscuit.
I have some AMAZING women in my life who have helped mold me and my cooking.
My Great-Grandmother is 92 and still cooks dinner every night for my Great-Grandfather and herself! Being from England, her cooking is reflective of a certain time and still very traditional English.
The art of making everything from scratch and my families love of gravy I owe to her!
My Grandmother (also English) is traditional, but having married a southern boy from North Carolina, defiantly has a southern twist to her cooking. I spent many an hour with her in the kitchen learning the basics on which I base most of what I make to this day. Give her a good pork chop smothered in gravy with mashed potatoes and collard greens and she is a very happy person!
My Auntie Sharon (yes, it is acceptable for a grown woman to call her Aunt, Auntie! I don't care how old I am! :P ) whom I learned how to cook for the masses! Whether she knows it or not, I can can attribute the fact that I would rather cook for 20 than 2 to her! It might have something to do with the fact that she had three boys who ate as if there were 20 people in the house! Love ya boys!
My Mother..There is so much to say about my mom! She taught me how to look into a fridge or pantry that most would look at say there was nothing to make, and create a meal that you would be proud to serve anyone. She allowed me to make a mess of her kitchen, and the creative freedom to experiment. She exposed me to new foods and taught me to not be scared of trying new things. Thank you MOM! xoxo
I hope that I am able to pass this knowledge along to my children and YOU!
When I asked my kids what recipe I should write about next, this is the one that they picked. It is an all time fav in our house for sure (not to mention my best friend and her family)!
We are a baseball family. Both my boys play from spring, through late fall. Which means the 4 of us spend A LOT of time at the ball-field!! There are only so many hot dogs one person can eat (or should eat), so this is one of the meals that I can make ahead of time and pack up for the ball game.
The Best Baked Ziti ala Vodka:
1 Box Ziti (1.5 lbs)
1 pkg Italian Turkey Sausage
1 C Basil (cut into ribbons)
1 Can Crushed Tomatoes (32oz)
2 C Chicken Stock
1 C Vodka
4 Cloves of garlic (minced)
1 Small Onion (diced)
1/2 a block of Cream Cheese
1 C Parm Cheese (shredded)
1 C Mozzarella Cheese (shredded)
1 Container Part Skim Ricotta Cheese (15 oz)
1 T Extra Virgin Olive Oil
1 T Butter
1 tsp Salt and Pepper
1 tsp Crushed Red Pepper (or more if you like it a with a little more spice)
Preheat oven to 400.
In a large sauce pan heat the Olive Oil and the butter over medium high heat. Add the onion, Salt/Pepper and Crushed Red Pepper. Cook for 4 mins or until the onions start to soften. Add the Garlic and cook for another 2 mins. Remove the pan from the heat and add the Vodka, place back over medium high heat. When the Vodka has reduced by about half add the Tomatoes, Chicken Stock and Basil. Reduce heat to medium and put the lid on the pan to allow some steam to escape. Simmer for about 20 mins.
While the sauce is simmering, place the Italian Turkey Sausage in a large skillet over medium high heat with 1/2 C water and cover. When the water has almost evaporated remove the lid and turn the sausage. Continue cooking for 5 mins, or until cooked thru. Remove from pan and allow the Sausage to rest for 5 mins before cutting into bite size cubes.
Cook the Ziti in a large pot of salted water until it is a little under done. Drain.
Add the Cream Cheese to the sauce, stirring until melted and combined. Pour it into the bottom of a deep 9x13 pan. Add 1/2 of the Parm Cheese, 1/2 Mozzarella, Ricotta, Turkey Sausage and Ziti. Stir to combine. Top with the remainder of Parm and Mozzarella Cheeses. Cover with foil and bake for 30 mins. Remove foil and continue cooking for 10 mins until the cheese is melted and the sauce is bubbling. Wait about 5 mins before serving.
Fried Bread, thick slices of fresh Mozzarella Cheese, Tomatoes, and ribbons of Basil...do I have your attention? I am not sure about you but I am drooling!!!
This is one of my sister Abby's fav things that I make. If I want to make her happy, I make her these!
Abby's Fav Bruchetta:
1 Loaf French Bread (Sliced about 1" thick)
16 oz Mozzarella Cheese (Sliced about 1/4" thick)
6 Medium Tomatoes on the Vine (cubed)
1/4 of a Medium Red Onion (minced)
1 C Basil (julienne)
1 T Garlic (minced)
1/4 C Extra Virgin Olive Oil (plus more for frying bread)
6 T Butter
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
Place the Tomatoes, Basil, Red Onion and Garlic in a medium bowl. Toss in the EVOO along with the Kosher Salt and Pepper. ~Best if you can make this about 30 mins before you fry the bread.~
Poor enough EVOO to coat the bottom of a large skillet along with 1 T Butter over medium high heat. When the oil is hot place about 4 slices of bread in the skillet (this is not the time to walk away from the stove...been there, burnt my bread). Turning the bread when it is golden brown. Remove from pan when both sides are browned. While the bread is still nice and warm top with 2 slices of Mozzarella Cheese and a nice large spoon full of the Tomato mixture. Repeat until all the Bread and Tomato mix is gone.
YUM!!!
This one my kids love. Both my boys say mom that's good. Savannah on the other hand tends to me more like me..."Mom why does it taste like the Cranberry Ginger soda that we make?" I told her to think about it and not more than 2 seconds later she says (with a knowing smile), "Ginger!"
Kids have amazing pallets too! Mine have been my taste testers since they got teeth. :) Did I mention how honest my children are...
Blueberry, Lime & Ginger Smoothie:
- 1 12oz bag of frozen Blueberries
- 1 C limeade
- 1 C Cran/Pomegranate Juice
- 1 T Honey ( or agave nectar)
- 1 “ Ginger root
Grate
the ginger into the bottom of a blender. Add the frozen berries
followed by the juices. Blend for about 2 mins until combined.
*If
you would like to make this an adult beverage you would reduce the
juices to ½ C each and add ½ C Grand Marnier and 1 C Tequila ….Can you
say white sandy beaches...sigh.
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