White Chili

I tested out a new recipe last month. I found this one in the Pillsbury Best of the Bake-off cookbook. My family is getting sick of my soup. I told them that once summer came, I won't make them anymore soup. I promise. I don't think I will make this again until next year. It was good, but not great and I had so much left over soup to eat all by myself. Also, my family might revolt if they see another avocado. They don't like those either. If you want to give it a try here is the recipe for White Chili with Salsa Verde:

Salsa Verde
2 cups coarsely chopped fresh tomatillos or 2 (11oz) cans tomatillos, chopped, well drained.
1/2 cup chopped onion
1/2 cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper chopped
1 garlic clove, minced
1/2 tsp lemon pepper
1/2 tsp dried oregano leaves
1/2 tsp adobo seasoning or garlic powder
2 to 3 tbs lime juice

Chili
2 1/2 cups water
1 tsp lemon pepper
1 tsp cumin seasoning
4 chicken breast halves cooked, chopped into cubes
1 garlic clove, minced
1 cup chopped onion
2 (9 oz.) pkg. shoepeg white corn (I used canned)
2 (4.5 oz.) cans chopped green chile's, undrained
1 tsp cumin
2-3 tbs lime juice
2 (15 oz.) cans great northern beans, undrained
2/3 cup crushed tortilla chips
1 1/2 oz. shredded Monterey Jack cheese

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
Meanwhile, in a large soup pot, combine chili ingredients, bring to a boil. To serve, place about 1tbs of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with Salsa.

This is my version of the soup topped with sour cream tomatoes and avocado. It's me breaking out of the recipe.

Eat it up: Spinach-Stuffed Shells

This is the second of two recipes from the July/August 2006 edition of Simple & Delicious. These recipes that I am sharing have been tried and approved by my family. I have made them more than once. This means that my husband likes them and the kids will eat them. (Small issue with the 5 year old and spinach.) Both the enchiladas and stuffed shells are recipes that I made in the morning, put in the fridge and then popped in the oven right before dinner.

Spinach-Stuffed Shells from Debbie Herbert

15 uncooked jumbo pasta shells
1 envelope white sauce mix (I used a package of Alfredo sauce since I couldn't find white sauce at my grocery store or you could make your own white sauce.)
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 egg
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. pepper
1 package fresh spinach
1 tbs. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions, set aside. Cook spinach, drain and set aside.
In a bowl, combine the cottage cheese, mozzarella, egg, basil, garlic powder, pepper and spinach. Pour half the white sauce into a greased 8x8 inch baking dish.
Drain pasta; stuff each shell with 2 tbs. spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375 degrees for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 Servings.

Eat it Up

This recipe is from a magazine called Taste of Home Simple & Delicious. I have had a subscription to this magazine since 2006 and it still saves the day, on many occasions. I keep all my copies in the pantry next to my cookbooks and when I am stumped for dinner ideas I pull out all the old copies of whatever the current month happens to be. For example, the magazine comes only six times a year, so if it is August, I pull out July/August copies from 2010, 2009, 2008, 2007, and 2006. Then I pick my favorite recipes and make a shopping list for the week. Some times I don't really like any of the recipes in an issue and other times I find myself making recipe after recipe of a certain issue. It happens that the July/August issue of 2006 is one of my favorites. Here is a link to the website with archives of recipes from past issues, but the archives only go to 2007. The best features about this magazine is that they have minimal advertisements in their publications. There may be one or two ads in the entire thing. My other favorite part is that they have a picture of every recipe. I need pictures. I will share a couple favorite recipes from the July/August 2006 issue with you.

Easy Chicken Enchiladas from Kristi Black
1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 1/2 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Spoon 1/2 cup enchilada sauce into a greased 13in.x 9in.x 2in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and Bake at 350 for 20-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.

Research

I am doing a little research project. It is all about finding the sweet, juiciest watermelons. My theory is: If the watermelon has scars, it must be from the bugs (not sure what kind) trying to taste it. The watermelon in the picture had a huge, almost hole-like, scar with little scar lines running along the big one. It was one of the best watermelons we have eaten. Please tell me your secret to finding a good watermelon.

Eat it up!

I have never loved cooking. I use to try when I was young, to make cookies... but my brothers seemed to have a cookie sonar and came running with spoons in hand to eat the dough. I tried cake, but managed to put in too much baking soda, or powder or too much of both. That stuff was discouraging. Then I heard a quote by Bob Hurley the basketball coach for St. Anthony High School in Jersey City. His 2007-08 team, which went 32-0, was featured in the documentary "The Street Stops Here" on PBS this week. He told his players, "Take something you can't do and turn it into a strength." I instantly thought about cooking. That is something I am turning into a strength. I thought I would occasionally share with you recipes that I come across. This feature will be titled, "Eat it up!"



Egg Salad Sandwich- (can be *chicken or tuna*)

• 5 large eggs

• something crunchy: celery, apple, radishes or 1/2 cup sweet or dill pickle

• something oniony: 1/4 small red onion, 2 scallions, or 1 large shallot

• 1/2 cup mayonnaise

• salt and pepper

• bread

*Boil eggs for fifteen minutes
*Cool and peel them
*Chop the eggs

*While the eggs cook, chop "something crunchy." Add 1/2 cup to a bowl. Chop whatever onion you choose and add to the mix. Add the mayo and salt and pepper.

*Add eggs to the bowl. Toss evenly to coat.

This should be enough for 4 sandwiches.