Hubby requested chili for dinner – but I had 2 lbs of ground chicken that needed to be used up – so I whipped this chilE up, which was a conglomeration of my Pueblo Green Chile and white chicken chili recipes. It’s pretty dang tasty and ground chicken is fairly economical. If you don’t have ground, or don’t want to grind your own in your food processor or meat grinder, diced chicken breast works great as well.
Season to your taste – we like chili powder and cumin along with S&P in our chili. Some people like oregano or Mexican oregano in their chile – it’s all to what you like. This recipe will also freeze very well – have some on hand for smothering burritos or adding to eggs or potatoes. It’s freezer friendly for sure!
I am generally a “from the jar” spaghetti sauce kind of girl, but my daughter has a cumin allergy – causes severe migraines – and most jarred sauces have cumin in them. I used to make my own sauce so I thought I’d write out the recipe for her to use in place of “migraine sauce” as she’s called it.
This is pretty flexible – just don’t substitute tomato sauce for crushed tomatoes – they are not the same thing.
I have been on a muffin kick lately. I came up with a technique that produces those tall bakery-style jumbo muffins and I’ve been baking, testing and adapting recipes like mad.
This blueberry muffin recipe uses yogurt instead of butter, which my cholesterol appreciates (except in the streusel topping, but that’s minimal.) The family really likes them – even the boy, who says he doesnt like chunks of berries in things. I guess he changed his mind.
To get tall muffins here are a few tips:
- Don’t be afraid to use your baking powder. I live at high altitude so I find this is really important – 3 tsp per 2 Cups of flour sounds like a lot, but it’s not…could probably even have another and not be affected.
- Use a jumbo muffin tin, with a regular baking cup liner (not the jumbo ones). I spray the tin AFTER I put the liners in – but the space between the top of the liner and the top of the muffin cup seems to give it something to cling to and climb up. It works well.
- Fill the paper liners up TO THE TOP. Because you are using a regular liner in a jumbo tin, filling the cups up is important. it may seem like they’ll be messy but because you spray them, they slide right out onto the rack – I use a small offset spatula to just lift them right out.
I use frozen wild blueberries, but you could easily use fresh – or frozen regular blueberries – either will work just fine. I’ve found that if I use frozen, I leave them frozen and mix them in. Once I have everything in the muffin cups, I let them sit on top of the oven while it preheats – it relaxes the batter, which gets stiff from the cold berries. Right before I slide them in the oven I top with the Streusel – and BE GENEROUS with this stuff – it really makes a difference in the muffin.
This is another one of my recipes that has been posted on Food.com for years. It has over 50 reviews and a 5-star rating. I’m adding it here because I like to have everything in one spot – and who knows, someday I might actually get around to that Cookbook I’ve always dreamed of writing 🙂
You can use ham bone, smoked ham shanks, smoked turkey wings, or no meat at all – its a pretty forgiving recipe. If you’ve only ever had split pea from a can, and think you hate it, I’d recommend trying this one – its REALLY tasty and filling on a cold winter day.
Oatmeal is good for you, right? So these Oatmeal Cookies with Dark Chocolate & Walnuts are really really good for you……
Okay maybe not – but these cookies are swoonworthy – and definitely packed with flavor. I like that they use old-fashioned oats – I think they hold up better, they don’t “dissolve” into the cookie – which means a better oatmeal-cookie-texture.
Use semi-sweet chips if you prefer, but I’m a dark chocolate fan for sure. They get a little crunchy and a little soft – great for lunchboxes, holiday gifts or dunking…or all three. I have a 3/4″ cookie scoop, and although it’s technically a uni-tasker – its a must-have in my kitchen. Using teaspoons to put cookies on a tray is old-school – and it works fine, but I never had look ending up with uniform size cookies.
I hope you like these – they’re so much better than oatmeal raisin cookies – which are gross – and just one reason to have trust issues. Raisins are ick.
This sausage & potato soup with kale recipe that started as a copycat recipe of Olive Garden’s Zuppa Toscana. I do things a bit differently – I dont use heavy cream, or the spinach or escarole they put in their version, I use Kale. It stands up to heat better, therefore the soup reheats and freezes like a dream. Also – I despise cooked spinach. Gross.
I also use evaporated milk in most soups instead of cream – because it doesn’t tend to break & curdle as easily as most regular/refrigerated milk products do. If you have a parmesan rind laying around – add it – the flavor is amazing – but remember that its salty – so adjust your salting habits as you go. We had this with our favorite crusty bread, that my 15yo made the other day. So. Good.