White Chicken Chili

Oh. My. Goodness. I love this soup. It came from my mother-in-law, who is a fantastic cook. It is perfect for a cold winter's night. Enjoy!




White Chicken Chili

1 lb boneless chicken chunked
1 chopped med onion
1 tsp oil
1 ½ tsp garlic powder

Put all in pan and cook until chicken is done.

Add:

2 cans great northern beans
1 can chicken broth
1 tsp salt
½ tsp pepper
1 can chopped green chilis
1 tsp cumin
1 tsp oregano

Bring to boil then turn to low and simmer for 30 min. Remove from heat and add:

1 cup sour cream
½ cup whipping cream

Onion-Beef Muffin Cups

I found this recipe in a Simple and Delicious magazine. It won grand prize in that particular issue, but I will admit it didn't look very good. I decided to try it anyway and wow it was good! The steak I buy is twice the size I need, so it's good to freeze or double the recipe. Enjoy!

• 3 medium onions, thinly sliced
• 1/4 cup butter, cubed
• 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
• 1 teaspoon all-purpose flour
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Sour Cream Enchiladas

Hooray, I'm finally posting a recipe on here! This one comes from my mother in law's ward cookbook. These are by far my favorite chicken enchiladas to date.

Sour Cream Enchiladas

1 c. chopped onion
1/4 c. butter
1/4 c. flour
3 c. chicken broth
8 oz. sour cream
3 c. small diced cooked chicken
1 small can chopped green chilies
2 c. shredded cheddar/monterey jack cheese
10 flour tortillas

Melt butter and saute onions in a fry pan. Add flour and chicken broth and cook until bubbling and thick. Cool for 10 minutes and then stir in the sour cream.

Mix chicken, green chilies, 1 cup sauce, and 1 cup cheese. Dip the tortillas into the warm sauce; fill with chicken mixture and roll. Put into a lightly greased pan. Pour remaining sauce; sprinkle the cheese over the top and bake for 25 minutes. Serve on shredded lettuce with tomatoes with a dollop of sour cream, a slice of avocado, and an olive.


Enjoy!

Nutty Chicken Fingers

One that kids and grown-ups enjoy! I got this recipe from a cute little cook book that my Aunt gave me called Cooking for Kids by Taste of Home. I really like these because the kids like them, adults like them, and most importantly, they are baked not fried!

1/2 Cup finely chopped Pecans
1/3 Cup crushed Cornflakes
1 T dried Parsley flakes
1/8 tsp Garlic Powder (I use a little more)
1/8 tsp Salt
2 T Milk
3/4 pound boneless skinless Chicken breasts, cut into 1-inch strips

In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken strips in milk, then roll in Pecan mixture. Place on a cookie sheet or baking pan and bake for 12-15 minutes. I like to cook mine for a little longer, so the outside gets a little crispier. I usually have to make extra of the pecan mixture, since it usually doesn't make enough for the amount of chicken I have.