I found this recipe through Taste of Home's website. Visit it here www.tasteofhome.com
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) white beans, rinsed and drained
1 can (14-1/2 ounces) Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
I love this recipe. I never had a white chili until I made this and it is amazing! I'm a big fan of the white beans and use them in other recipes (like Italian Meatball Stew) I give this recipe a 5 and so does everyone else that I have served it to.
Friday, October 8, 2010
Saturday, January 9, 2010
Grilled Salmon wtih Garlic Mayo
This recipe is from Taste of Home August and Sept 2009 issue.
Ingredients
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 tablespoon lemon juice
3/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon Dijon mustard
Directions
Coat grill rack with cooking spray before starting grill. Combine 3 tablespoons oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
We made this recipe for the first time yesterday. We used out panini grill instead of a regular grill. This caused the outside of the salmon to get a little tough and kind of like salmon jerky. It still tasted good though. The sauce garlic mayo sauce it excellent and could be used as an alternative to tartar sauce with any fish.
I give this recipe a 4 out of 5, just for the sauce alone. My husband gave it 3 1/2.
Ingredients
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 tablespoon lemon juice
3/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon Dijon mustard
Directions
Coat grill rack with cooking spray before starting grill. Combine 3 tablespoons oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
We made this recipe for the first time yesterday. We used out panini grill instead of a regular grill. This caused the outside of the salmon to get a little tough and kind of like salmon jerky. It still tasted good though. The sauce garlic mayo sauce it excellent and could be used as an alternative to tartar sauce with any fish.
I give this recipe a 4 out of 5, just for the sauce alone. My husband gave it 3 1/2.
Tortellini with Broccoli
This recipe is from Fix it and Forget it - Slow Cooker recipes
Ingredients
1/2 cup water
26-oz jar of your favorite pasta sauce, divided
1 tablespoon dried Italian seasoning
9 oz pkg fresh mixed cheese tortellini
16 oz pkg frozen broccoli florets
Grated Parmesan cheese (optional)
Directions
Combine water, pasta sauce and Italian seasoning in a bowl.
Pour 1/3 of the sauce into the slow cooker. Top with tortellini
Pour 1/3 sauce over tortellini. top with broccoli.
Pour remaining sauce over broccoli.
Cook on high 1 1/2 - 2 hours or until broccoli and pasta are tender, but not mushy. Garnish with Parmesan cheese, if desired.
I made this recipe for the first time last week. It was super easy and had an excellent taste. I think I let it cook a little too long though, cause the pasta did get kind of mushy.
I give it a 3 out of 5. My husband gives it a 3 1/2.
Ingredients
1/2 cup water
26-oz jar of your favorite pasta sauce, divided
1 tablespoon dried Italian seasoning
9 oz pkg fresh mixed cheese tortellini
16 oz pkg frozen broccoli florets
Grated Parmesan cheese (optional)
Directions
Combine water, pasta sauce and Italian seasoning in a bowl.
Pour 1/3 of the sauce into the slow cooker. Top with tortellini
Pour 1/3 sauce over tortellini. top with broccoli.
Pour remaining sauce over broccoli.
Cook on high 1 1/2 - 2 hours or until broccoli and pasta are tender, but not mushy. Garnish with Parmesan cheese, if desired.
I made this recipe for the first time last week. It was super easy and had an excellent taste. I think I let it cook a little too long though, cause the pasta did get kind of mushy.
I give it a 3 out of 5. My husband gives it a 3 1/2.
Sweet and Sour Chicken
This recipe is from Better Homes and Gardens 30-Minute Meals.
Ingredients
1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)
Directions
Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.
We have made this recipe several times. It is super easy to make and tastes excellent.
I give this recipe a 4 out of 5. My husband gives it a 3 1/2.
Ingredients
1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)
Directions
Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.
We have made this recipe several times. It is super easy to make and tastes excellent.
I give this recipe a 4 out of 5. My husband gives it a 3 1/2.
Marvelous Mushroom Soup
This recipe is from Taste of Home Soups magazine, 2008
Ingredients
1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) sour cream
1/2 cup half and half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and Pepper to taste
Directions
In a Dutch over or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through, but do not boil.
We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.
I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.
Ingredients
1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) sour cream
1/2 cup half and half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and Pepper to taste
Directions
In a Dutch over or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through, but do not boil.
We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.
I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.
Speedy Minestrone
This recipe is from Taste of Home Pasta special published 2009
Ingredients
2 cans (14.5 oz, each) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 pound smoked sausage, cut into 1/2-in. slices
1 can kidney beans, drained and rinsed
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Shredded Parmesan cheese
Directions
In a large saucepan, combine the first 7 ingredients. Bring to a boil.
Reduce heat; simmer, uncovered for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.
We tried this recipe for the first time last week. We couldn't find the pasta medley, so we improvised with mixed veggies in garlic sauce and shell pasta. We still cooked it the same. Judging the doneness by when the pasta was tender.
If we make this one again, I will probably use beef kielbasa instead of smoked sausage because I thought the sweet flavor of the smoked sausage was a little too much.
My husband and I both give this dish a 3 out of 5.
Ingredients
2 cans (14.5 oz, each) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 pound smoked sausage, cut into 1/2-in. slices
1 can kidney beans, drained and rinsed
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Shredded Parmesan cheese
Directions
In a large saucepan, combine the first 7 ingredients. Bring to a boil.
Reduce heat; simmer, uncovered for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.
We tried this recipe for the first time last week. We couldn't find the pasta medley, so we improvised with mixed veggies in garlic sauce and shell pasta. We still cooked it the same. Judging the doneness by when the pasta was tender.
If we make this one again, I will probably use beef kielbasa instead of smoked sausage because I thought the sweet flavor of the smoked sausage was a little too much.
My husband and I both give this dish a 3 out of 5.
Comforting Broccoli Casserole
This recipe is from Taste of Home Best Holiday Recipes 2008
Ingredients
2 eggs, lightly beaten
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 pkg (16 oz) frozen broccoli cuts, thawed
1 pkg (10 oz) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs
Directions
In a large bowl, combine the first seven ingredients, fold in broccoli. Transfer to a greased 1 1/2-qt. baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes or until heated through.
We made this casserole for Christmas Day with our family. I was a little disappointed with how liquidy it turned out. It might have sat too long or not cooked long enough, I'm not sure what went wrong, but it was really thin and though it had good flavor, I think it should have been thicker.
I give it a 2 out of 5 and my husband gives it a 1.
Ingredients
2 eggs, lightly beaten
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 pkg (16 oz) frozen broccoli cuts, thawed
1 pkg (10 oz) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs
Directions
In a large bowl, combine the first seven ingredients, fold in broccoli. Transfer to a greased 1 1/2-qt. baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes or until heated through.
We made this casserole for Christmas Day with our family. I was a little disappointed with how liquidy it turned out. It might have sat too long or not cooked long enough, I'm not sure what went wrong, but it was really thin and though it had good flavor, I think it should have been thicker.
I give it a 2 out of 5 and my husband gives it a 1.
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