Sunday, February 28, 2010

White Chicken Chili

This is one of my favorite soups. My mom use to make this all the time when I was younger and I still love it. I like to garnish with a little cheese, sour cream, and sliced black olives. It is also yummy with a tortilla or oyster crackers. Enjoy!
Ingredients

1 1/2 lb boneless skinless chicken breast
Water, enough to cover chicken
2 Tbl bouillon paste (you can use cubes as a replacement)
2 cans great northern beans, drained
2 cans diced green chilies
1 onion, diced
1 jalapeno, diced
1 Tbl cumin
1 tsp salt
1 tsp black pepper
1/2 tsp chili powder

Instructions
Place chicken and water into a large pot. Water should cover chicken by about 3-4 inches. Bring to simmer and add bouillon paste or cubes. Cook until chicken is completely done. Remove chicken from pot and dice. Add chicken back to pot. Add all other ingredients and cook until veggies are tender. Serve and garnish with cheese, sour cream, and sliced black olives.

Tuesday, February 23, 2010

Crockpot Pork and Cherry Stuffing

First of all, please excuse this picture! I am not sure what got into me. Recently, I have seen a recipe that called for pork, stuffing, and light apple pie filling. Sounds pretty good to me. However, I could not find lite (low sugar) apple pie filling for the life of me. So I settled for lite cherry. I thought it would work pretty well. It wouldn't say this was bad, but it was not my favorite. Maybe you really do need the apples.... or maybe i should cave and buy the full sugar... On the plus side, it is really easy and the cherry is yummy with the pork. Maybe I will skip the stuffing next time.

Ingredients
4 boneless pork chops, trimmed
1 large can lite cherry pie filling (or apple!)
1 box Stove Top stuffing, pork or herb flavor
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water

Instructions
Grease crockpot with PAM. Lay pork chops in the bottom. Season with salt and pepper. Layer pie filling and top with stuffing. Evenly pour water over the stuffing. Cook on high 4-5 hours or low 6-7 hours.

Monday, February 15, 2010

Valentine's Day Menu

Happy Valentine's Day! I hope you were able to spend the day with the one(s) you love the most! We had a killer Valentine's dinner (Pioneer Style).

Beautiful flowers from my guy. Aw. My cats ate some of them later that night. Jerks. I think they were jealous...

The Awesome Dinner

Grilled Ribeye Steak with Onion-Blue Cheese Sauce


Crash Hot Potatoes


Steamed Green Beans

Molten Chocolate Lava Cake

**Heaven on a Plate**



Grilled Ribeye Steak with Onion-Blue Cheese Sauce

Ingredients
2 whole Ribeye Steaks
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese

Instructions
Salt and pepper both sides of the steaks. Grill until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Drool, Drool, Drool....oh it gets even better.....

Crash Hot Potatoes

Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

The best is yet to come....

Molten Chocolate Lava Cake



Ingredients
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)

Instructions
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.


Like I said before. Heaven on a plate.

Thursday, February 11, 2010

Reuben Dip

Who doesn't love a reuben sandwich? Who wouldn't love it in dip form??? I guess some people wouldn't....kraut haters.... no comment about them. Hehe. I love this dip! It is tangy, cheese, and rich- everything you want from the sandwich. Plus it is really easy to make. I like to serve this dip with rye bread and bagel crackers. Enjoy!


Ingredients
1/3 pound Corned Beef, chopped
14 oz sauerkraut, 1 can
2 cup Reduced Fat Shredded Swiss Cheese
1/2 cup Reduced Fat Thousand Island Dressing
1/8 cup Prepared Horseradish
4 oz cream cheese (room temp)

Instructions
Mix all ingredients and pour into pie plate or shallow baking dish. Bake at 325 degrees until bubbly.

Monday, February 8, 2010

Crockpot Hashbrown Soup

I had a little trouble getting a good picture of this soup. I didn't have enough natural light and kept getting an ugly glare!!! Oh well, this one was decent enough- plus it tastes a TON better than it looks! I found this recipe on a weightwatchers site and thought it looked yummy. The problem I have with creamy and cheesy potato soups is (like I mentioned with corn chowder) they aren't always healthy. I like digging around on the lighter site to try and find yummy, but healthy alternatives. Enjoy!
Ingredients
1/2 medium onion(s)
28 oz Ore-Ida Potatoes O'Brien, thawed
2 cups fat-free chicken broth
1 can Campbell's 98% Fat-Free Cream Of Chicken Soup
4 slices Oscar Mayer Cooked Center-Cut Bacon, cooked and chopped
1/2 cups Reduced Fat Shredded Cheese Shredded Cheddar Cheese
2 cups 2% reduced fat milk

Instructions
Lightly grease crockpot with PAM. Combine all ingredients in crockpot and stir well. Cover and cook on low for 6-7 hours or until heated through. Easy Peasy!

Saturday, February 6, 2010

Pork Chops with Blue Cheese Sauce

I love blue cheese. Love, love, love blue cheese. I don't remember where I first saw this recipe, but it has been on my list for the past couple months. It is really easy, yummy, and I was able to lighten it up as well. Enjoy!

Ingredients

4 boneless pork chops, trimmed
1 tsp black pepper
1 tsp garlic powder
2 oz blue cheese
2/3 cup light whipping cream

Instructions

Grease a large skillet with PAM. Season the pork chops with black pepper and garlic powder. Fry the chops until no longer pink and the juices run clear. Turn occasionally to brown evenly.Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops

Monday, February 1, 2010

Resturant Review: Grazie's Italian Grill

Grazie's is one of my favorite places to eat in Green Bay. They have a large menu, and there is always something for everyone. It is not really a traditional italian restaurant, but it has creative variations of different pastas, salads, wraps, sandwiches and entrees. The portions are large so you will most likely get to leave with a box of yummy leftovers! If you are in the Green Bay area, and in the mood for a hearty meal this is a great find!

What better way to begin a meal than a glass of wine?


Grazie's serves yummy herbed bread and oil for dipping. Dip- munch- dip- munch. Yum.



My sister ordered a Turkey and Artichoke Panini.
Lightly grilled sourdough bread filled with smoked turkey, artichoke spread, tomatoes, lettuce and parmesan cheese.
I had Guiltless Chicken Tenders over spinach with a light sauce, fresh cream and a spiced style curry. We add sweet mixed peppers, mushrooms, green onions, broccoli and sauteed chicken. I also had them throw in a few shrimp! Yum! The curry is my favorite dish on the menu. Another great thing is that you can sub fresh spinach, bean sprouts, whole wheat fettuccine, red pepper fettuccine or rice noodles for the pasta.
My Dad ordered the Thai Ginger. This was so rich and delicious.
Spicy peanut ginger sauce tossed with chicken, garlic, carrots, green onions and rigatoni pasta then topped with peanuts and bean sprouts.

Ron got the Curry Chicken Pasta. This is the same thing I got, but his was tossed with angel hair pasta and I stole the mushrooms. Sneaky.

I hope you got an eye-full of yum! Check out their website and menu here, and stop in if you are ever in the area. You won't be disappointed!