White Chicken Chili Recipe
- 3 tablespoons olive oil
- 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
- 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
- two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced
- tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
- To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
- Add the cilantro and boil 1 minute.
- Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
- Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months
Extra Cheesy Tortellini Bake Recipe
- one-20 ounce package (1 pound 4 ounces) three-cheese tortellini (spinach, sausage, etc. tortellini may be substituted), cooked according to package directions
- 1/3 cup (about 3 ounces) mascarpone cheese, softened to room temp
- 2 cups red pasta sauce (I used a basil-infused sauce)
- 2 ounces (about 1/2 cup) parmesan cheese, finely grated
- 8 ounces (about 2 cups) mozzarella cheese, finely grated
- 1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional
- Cook tortellini according to package directions, drain, transfer to a large bowl, add the mascarpone, and stir to encourage the mascarpone to melt. Stir until all mascarpone has melted and tortellini are evenly coated.
- Add the pasta sauce and stir to coat evenly.
- Transfer tortellini and any sauce to an 8×8-inch baking dish sprayed with cooking spray.
- Evenly sprinkle the parmesan cheese.
- Evenly sprinkle the mozzarella cheese. If desired, cover with foil and at this point you can refrigerate for up to 2 days before baking or bake now.
- When you’re ready to bake, preheat oven to 350F, and bake uncovered for about 15 minutes, or until cheese is melted and as lightly golden browned and bubbly as desired. Prior to serving, optionally garnish with parsley or basil. Serve immediately. Extra tortellini will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently as necessary.
Blueberry Almond Crostinis Recipe
- 1/4 cup light ricotta cheese
- 1 Tbsp raw honey
- 1/2 tsp. lemon zest
- 3/4 cup blueberries
- 4 slices low-calorie whole grain bread, toasted (I used Ezekiel)
- 2 Tbsp sliced almonds, toasted
- In a small bowl, combine ricotta cheese, honey and lemon zest. Slowly fold in blueberries. Cut each toasted bread slice diagonally into four equal pieces.
- Divide blueberry mixture among bread pieces. Sprinkle with toasted almonds and enjoy!
Chipotle Shrimp Cocktail Recipe
- 1 large red onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 lb. peeled and deveined, large cooked shrimp with tails
- 1 cup ketchup
- 1/2 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 3 Tbsp. orange zest
- 1/2 cup fresh orange juice
- 2 to 3 canned chipotle peppers in adobo sauce, chopped
- Cut onion and bell peppers into thin strips and layer with shrimp in a large zip-lock bag.
- Whisk together ketchup, cilantro, lime juice, zest, orange juice and chopped chipotle peppers and pour over shrimp in the bag. Seal and chill, allowing to marinate for 12 to 24 hours.
- Pour into a bowl when ready to serve, enjoy!
California Club Pasta Salad Recipe
- 1 (16oz.) box rotini pasta
- ½ deli rotisserie chicken, shredded
- 1 avocado, cubed
- ½ cup romaine lettuce, shredded
- 1 cup grape tomatoes, halved
- 6 slices bacon, crumbled
- ½ cup cheddar cheese, cubed
- ½ cup Swiss cheese, cubed
- 1½ cups ranch dressing
- Salt & pepper, to taste
- Garlic powder, to taste
- Boil your pasta, then combine all ingredients in a large bowl and toss with salad tongs to combine.
- Serve and enjoy!
Light & Fluffy Lemon Pancake Recipe
- 2 cups buttermilk (you can use regular milk in a pinch!)
- 1 tablespoon white vinegar
- 6 drops lemon essential oil
- 2 cups white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1 large egg
- 3 tablespoons butter, melted & cooled to room temperature
- Whisk buttermilk, vinegar, and lemon essential oil together in a medium bowl and set aside. Whisk dry ingredients together in another medium bowl. Whisk the egg and melted butter into the buttermilk mixture until well combined. Make a well in the middle of the dry ingredients and pour the milk mixture in carefully. Gently whisk together until just combined. It’s ok to have a few lumps remaining. Do not over mix! Over mixing will produce a tough and chewy pancake.
- Heat a griddle or skillet to about 370. Pour the batter onto the skillet, using a ¼ cup measuring cup for each pancake. Flip when large bubbles begin to appear. Cook the second side until golden brown. Serve warm with toppings of choice. Homemade raspberry jam with powdered sugar is divine!
Light and Fluffy Meringue Pancakes Recipe
- 1 cup flour
- 1/4 tsp kosher salt
- 1 cup milk
- 1 tsp vanilla
- 2 egg yolks
- 3 egg whites
- 1/4 cup sugar
- In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth. Do not over-mix.
- In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the batter until there are no visible white streaks.
- Heat a griddle or skillet over medium high heat. Pour about 1/4 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side.
- Keep warm in a 200F oven if not serving immediately.
Chewy Ginger Molasses Cookies Recipe
- 1 ½ cups butter, softened to room temperature (not melted)
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Preheat oven to 375°F.
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
- Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
Salted Caramel Crunch Cookies Recipe
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 14 tablespoons (1¾ sticks) unsalted butter
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup thin salted pretzels, crushed
- 1 cup toffee chips
- 1 cup chewy caramels, cut into fourths
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a pan over medium heat, melt the butter, gently swirling the pan occasionally to make sure that the butter is being heated evenly. Cook until the foaming of the butter subsides. The butter should be warm brown in color and have a nutty smell. Transfer the butter to a heat-safe bowl to cool.
- In a large bowl, beat together the cooled brown butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
- Slowly add in the flour mixture and mix briefly, making sure not to overwork the cookie dough. Fold in about ¾ of the pretzels, toffee chips, and caramels, reserving some of each to top after the cookies have baked.
- Cover and refrigerate the dough for 30 minutes to an hour, or until the dough is cold to the touch.
- Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven. Line a baking sheet with parchment paper.
- Roll the cookie dough into ping-pong sized balls. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread.
- Bake for about 12-15 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Remove the tray of cookies from the oven, let cool for a minute or two, and then gently press a few of the reserved pretzel pieces, toffee chips, and caramels into the tops of the cookies. Continue to cool the cookies on the baking sheet until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
- Repeat with remaining batches, until all cookies are baked.
Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe
- 12 ounces (3/4 of one pound) bacon, diced small
- 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
- 1 cup carrots, peeled and diced small (about 2 large carrots)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, finely minced
- 1/4 cup all-purpose flour
- 32 ounces (4 cups) low-sodium chicken broth
- 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
- 2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 cups corn (I used frozen and added it straight from the freezer)
- 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
- 1/3 cup fresh flat-leaf parsley leaves, finely chopped
- To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the flour and whisk constantly until lightly browned, about 1 minute.
- Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
- After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
- Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
- Add the parsley and stir to combine.
- Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.
Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe
- 3 tablespoons olive oil
- about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces
- about 2 cups broccoli, cut into bite-sized pieces (I use florets and stalks)
- 1 cup zucchini, diced in 1/4-inch pieces
- one .74-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 2 tablespoons lemon juice
- about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 70 % cooked through.
- Sprinkle half the packet of ranch seasoning mix over the chicken.
- Add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
- Evenly drizzle the lemon juice. Stir to coat evenly.
- Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
- Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
- Serve immediately. Leftovers will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
Holiday Cranberry Salsa Recipe
- 1 (12 oz) package fresh cranberries
- 1 Tbsp orange zest
- 1 orange, peeled and chopped
- 1 cup raw sugar
- 2 jalapeno peppers, seeded and chopped
- 3 Tbsp chopped crystallized ginger
- 2 Tbsp fresh cilantro, chopped
- In a food processor or blender, pulse fresh cranberries until coarsely chopped and transfer to a bowl.
- Then pulse orange zest, orange, sugar, jalapeno peppers, ginger and cilantro together until finally chopped.
- Stir mixture into cranberries and cover and chill for at least 2 hours. Enjoy!
Skinny Buffalo Chicken Bites Recipe
- 3 cups shredded cooked chicken
- 1/3 cup favorite hot sauce
- 3 1/2 oz. fat-free cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/2 cup all-purpose flour (you won’t use all of it)
- 2 eggs, lightly beaten
- 3 cups Corn Flakes cereal, crushed
- Preheat oven to 350 degrees F.
- In a large bowl, combine shredded chicken, hot sauce and cream cheese; mix well. Stir in cheddar cheese and green onions and set aside.
- Using 3 separate bowls, set out the flour, eggs and crushed cereal. Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal. Repeat this until you have about 30 balls.
- Place balls on sheet and bake for 20 to 25 minutes, until golden.
- Serve with blue cheese or ranch dressing and enjoy!