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White Chicken Chili

Both of these recipes are “Get in my Belly Good”! I hope you and your family will enjoy it. This recipe can also be done in your crock pot.

White Chicken Chili

5 chicken breasts

1 large onion, chopped

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder

½ teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese

Directions:

Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly.

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portions. Use bread for dipping and sopping.

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Vegetable Quiche

This vegetable Quiche is out of this world. It is fluffy,cheesy and oh so yummy. It is very easy and and I had everything I needed in the fridge. You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use artichokes, tomatoes, peppers, zucchini, etc. I hope you will enjoy it as much as we did. We served buttered toast and mayhaw jelly with ours and it was mmmmmm mmmmm good!

Vegetable Quiche

1 frozen pie shell, deep dish
1 ½ cup sliced fresh mushrooms
¾ cup chopped asparagus
2 tablespoon butter
1 cup fresh baby spinach
3 garlic cloves, minced
3 green onions, chopped
1 cup shredded Swiss cheese
4 eggs, lightly beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Let pie crust stand at room temperature for 10 minutes. Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, sauté mushrooms and asparagus in butter until tender. Add spinach, garlic and spring onion; cook 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let cool for 10 minutes before cutting.

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Chantilly Potatoes

These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters. We hope you enjoy.
Chantilly Potatoes

Ingredients:
4 medium baking potatoes
1 medium onion, sliced
½ cup heavy cream
4 tablespoons butter, melted
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

Directions:
Peel and slice potatoes as for French fries. Put a big piece of foil on a large baking sheet. Place potatoes and onions in the center of the large piece of foil. Pour cream and butter over potatoes. Season the potato and onion mixture with garlic, salt, and pepper. Top with parsley and cheese. Seal foil, making a packet and bake for 50 – 60 minutes. Serve in basket in foil packet.

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Andy’s Hot Wings

These wings are “GET IN MY BELLY GOOD”! Great for game day!
Andy’s Hot Wings

Ingredients:
4 – 4 ½ pounds chicken wings
Salt and pepper to taste
Slap ya Mama seasoning, to taste
Oil for frying
1 cup butter
3 garlic cloves, minced
½ cup Louisiana hot sauce
2 dashes Worcestershire sauce

In a large bowl season the chicken wings with salt, pepper and Cajun seasoning. Heat the oil to 375 degrees and place wings in fryer. Fry until chicken is cooked throughout, about 12 – 15 minutes. In a medium sauce pan melt butter and add garlic. Cook until garlic is fragrant, about 3 minutes. Next add Louisiana hot sauce and Worcestershire sauce. Simmer on low until wings are ready. Toss wings in sauce and serve with Gorgonzola dressing.

Gorgonzola Cheese Dressing

Ingredients:
1 cup regular mayonnaise
1 cup sour cream
6 ounces gorgonzola cheese
1 Tablespoon red wine vinegar
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder

Directions:
Crumble the gorgonzola cheese, and mix all ingredients.

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Litlle Sissy’s Chocolate Beignet’s

Ingredients:
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar

Directions:
Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.

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La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket

Ingredients:

1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Directions:
Preheat oven to 450 degrees. Slice sausage in 1 inch pieces. On a floured surface, working with one sheet of puff pastry at a time, roll into a 14×11 inch rectangle. Using a pizza roller cut lengthwise into seven 1½ -inch wide strips. Cut each strip crosswise into 6 rectangles, each about 3½ inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a piece of sausage on the pastry. Roll to enclose, brushing with egg wash. Transfer the wrapped sausage to a lightly greased baking sheet. Refrigerate and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, about 15-20 minutes.

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Wild and Dirty Rice

We are getting wild and dirty with this one, folks. We made a traditional dirty rice and added wild rice and it is so very good.

Wild and Dirty Rice

Ingredients:

1 large eggplant, diced
4 cups water
2 tablespoons bouillon granules
1 pound bulk breakfast sausage
1 lb chicken liver
¾ stick butter
1 large onion, chopped
1 bell pepper, chopped
4 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
3 bay leaves
Cajun seasoning, to taste
1 cup green onion tops, chopped
½ cup parsley, chopped
1 cup uncooked long grain rice
1 6 ounce box wild rice

Directions:
Add eggplant and granules to about 1 cup of boiling water, reduce heat to medium and cook for 15 minutes or until tender, set aside. In another boiler add chicken liver, 2 cups water, chopped onion, bell pepper and celery (about a tablespoon of each) and bring to a bowl. Reduce heat and simmer until mixture has reduced to about half. Strain and reserve broth and liver. If you do not want to make your own stock, use 1 can of chicken broth. Grind the cooked liver and set aside. Brown the sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Add the sausage, ground liver, Worcestershire sauce, and cup/can of broth to the vegetables. Add Cajun seasoning and bay leaves and simmer for 1 ½ to 2 hours. Remove bay leaves and add the eggplant, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 1 cup long grain rice. Make box of wild rice according to package directions. Mix cooked white rice and wild rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix.

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Chipped Beef on Toast

We were poor but we were proud. When Mama fixed this meal we would have sworn it was the best of the best meat and gravy. Not knowing that she was serving this because she couldn’t afford anything else. Mama just gave that special touch to the gravy and light bread. We still get excited to this day when mama makes this for us.

Ingredients:

¼ cup butter
¼ cup flour
Garlic powder to taste
2 dashes hot Sauce, or to taste
½ teaspoon Cajun Seasoning, or to taste
2 cups half and half or milk
2 small jars dried beef, chopped
Plenty of buttered toast

Directions:
Melt butter over medium heat, add flour and stir until smooth. Season the flour mixture with garlic powder, hot sauce and Cajun seasoning. Slowly add milk and stir until flour and milk mixture is smooth. Add chopped dried beef to mixture. Increase heat, stirring frequently, until mixture is bubbly. Reduce heat and sauce will thicken. Serve over buttered toast or French bread. Top with a fried egg (optional but recommended).

Note: Dried beef is salty, can be rinsed lightly to reduce salt.

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“T” Bob’s Breakfast Potatoes

We loved to wake to the smell and sounds of Daddy’s sizzling potatoes in lard, no kidding! We realize that this is not the healthiest way to start your day but sometimes you just got to say what the heck, bring on the lard.

Ingredients:

4 medium red potatoes, sliced
Salt
2 tablespoons butter
2 tablespoons bacon fat
1 large onion cut in half and then sliced
Seasoned salt and pepper, to taste
Cajun Seasoning, to taste

Directions:
In a medium boiler add potatoes, salt and enough water to cove potatos to a boil. Cook for 10-12 minutes or until fork tender. Meanwhile, in a large black skillet heat the butter and bacon fat over medium heat. Add onions and sauté for 7-10 minutes. Drain potatoes and add to the cooked onions. Season the potatoes with season salt, pepper and Cajun seasoning. Using the back of spatula, press potatoes down in the pan and cook until potatoes are golden on bottom. Flip the potatoes and allow other side to brown.

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