Due to overwhelming demand (OK - a couple of folks asked about it ) here's a thread to post up favorite or interesting recipes. If you try it and like it say so. If you make changes that you think improve them post that too.

White Chicken Chili

Ingredients

2 Pounds boneless chicken breast
1 Tbsp olive oil
1 Tbsp ground cumin
2 Tsp oregano
1/2 Tsp cayenne pepper (or pepper of your choice)
2 Medium onions chopped
4 garlic cloves minced (or 2 Tbsp minced garlic)
1/2 Tsp ground black pepper
2 Tbsp cilantro
2 4 oz cans green chilies (chopped)
4 Cans Great Northern beans (drained)
2 Cans white shoepeg corn
4 Cups chicken broth (roasted garlic)


Directions

In a stock pot, add chicken to chicken broth and bring to a boil. Reduce heat to low and simmer until chicken is fork tender about 20 to 30 minutes. Cool chicken, remove and pull or cut into small cubes. Retain broth in stock pot.

In a medium skillet, add olive oil, ground cumin, oregano, cayenne pepper, onions, garlic, black pepper, and cilantro. Cook until tender.

Add chicken and contents of skillet to stock pot. Add green chilies, Great Northern beans, and shoepeg corn, bring to a boil. Reduce heat and let simmer 30 to 45 minutes.

 

Thank you!

 

^^^ I just made a big pot and it's excellent! That recipe does make a lot of chili (part of which will now be frozen for one of those cold winter nights when I'm too lazy to cook )

 

I'm embarrassed to even post this one because it's NOT exotic and is so ridiculously simple. But if you need a FAST dinner to warm the tummy on a cold night and if you like tacos, this one will work for you.

Taco Soup

1# lean hamburger meat
2 cans Fiesta style corn
2 cans pinto beans
2 cans of Rotel diced tomatoes with chilis
1 envelope taco seasoning mix
Shredded cheddar or Mexican mix cheese.

Brown and crumble the hamburger, drain and add the taco seasoning mix. Add to the canned ingredients (undrained) and simmer for 30 minutes. Top each bowl with shredded cheese to taste. Serve with tortilla chips.

 

^ We've done one very similar and it is really good - and easy.

 

This is an unbelievably simple and quite delicious "different" little meal in a casserole. +1 and my daughter both LOVE it:

Corn bread and bean casserole

Ingredients:
1 medium onion, chopped
1 medium red (or green) bell pepper, diced
2 cloves minced garlic
1 15 oz can pinto beans (rinsed and drained)
1 15 oz can kidney beans (rinsed and drained)
1 can diced tomatoes (with jalapeno if you like or plain otherwise)
1 8 oz can tomato sauce
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper (to taste)
1/4 tsp hot pepper sauce

For topping: 1 15 oz can creamed corn plus
one recipe of your favorite corn bread (six serving size) -- You can use a prepared mix if that's your favorite or you can whip up your own corn bread recipe. I've done it both ways and its tasty either way. One of those little small Southeastern Mills southern style cornbread packets is the perfect size.

Preparation:

Lightly grease a 9 x 12 (or so) casserole dish.

1) Cook and stir onion, bell pepper and garlic in skillet until tender. Transfer to baking dish and stir in the filling ingredients (including the spices).

2) Mix your cornbread batter and stir in the corn

3) Pour cornbread mixture over the bean/onion/mixture

Bake in 350 deg oven until cornbread is lightly brown (about 30 - 45 minutes.

Makes six servings.

 

Since we're on a bean kick, here's a really tasty little dish:

Kidney bean Hash

* 2 Tablespoons olive oil
* 1 medium onion, chopped
* 1/2 green pepper, chopped
* 1/2 red pepper, chopped
* 2 to 3 boiled potatoes, chilled and diced with skins still on
* 1 15-ounce can kidney beans
* 1/2 cup water
* dash of salt
* dash of pepper
* dash of garlic powder
* dash of Tabasco sauce
* dash of Mrs. Dash seasoning

Heat the olive oil in a large frying pan. Saute the onion until it's soft. Add the green and red peppers and saute briefly.

Add the diced potatoes and mix well. Cook for 10 minutes, turning with a spatula every 2 minutes.

While the potato mixture cooks, rinse the beans well to remove the "goo," then mash 1/2 to 2/3 of the beans with a potato masher. Mix the beans into the mixture in the frying pan, add 1/2 cup water, and cover. Cook over medium heat for another 5 minutes.

Season to taste. Serve and enjoy.

 

Now to the reallllllly good stuff:

Individual Orange & Chocolate Bread Puddings

You'll need four 1-1/4 cup oven safe ramekins for this

Ingredients:
8 slices good-quality American style white bread
3 Tbs unsalted butter, softened
1/3 C orange marmalade
1/2 C semisweet chocolate chips (or 3 oz chopped semisweet chocolate)
2 large eggs
1 c milk
1/2 c heavy cream
1/3 C sugar or honey
1/2 tsp vanilla extract

Preparation:
Heat oven to 375. Lightly butter the 4 ramekins. Remove the crusts from the bread and spread one side of each slice with the butter and then the marmalade. Cut the bread into quarters and arrange four quarters in the base of each ramekin overlapping to fit. Sprinkle with half of the chocolate and repeat with the remaining bread and chocolate to make two layers.

Whisk the eggs, milk, cream, sugar (or honey) and vanilla in a medium bowl. Pour the egg mixture over the bread. Set the ramekins on a baking sheet and bake until puffed and golden brown (20 - 25 minutes). Let cool for about 5 minutes before serving.

ENJOY -- this stuff is fabulous and if you like you can use white chocolate with raspberry seedless jam for a nice treat as well.

 

Since we are on a chili kick, here's my very simple chili casserole - I don't measure usually, so just go for it:

In a medium casserole dish, cover the bottom with chili (whatever kind you like, homemade or canned, hot or not). Then a layer of onions and a layer of Fritos. Sprinkle shredded cheddar cheese on the Fritos. One more layer of chili, onions, Fritos and cheese. Bake covered 40 minutes at 350. About four nice servings. Yum...

 

Copy, paste, repeat.