Chicken Enchilada Chili

I was looking for something new to cook for the family. I don't eat meat and I am super picky, so I went to the best website for crock pot recipes "A Year of Slow Cooking". I stumbled upon Chicken Enchilada Chili, the mere sound of it to the family made their mouths drop and water! They said "YES! THAT!"

The only thing I did was change the cooking style...I used a pressure cooker on high for 9 mins (also used it to cook the chicken prior). Pictured below is recipe I made.

I topped it with cheese (was going to use sour cream but it was frozen, thanks to the back of the fridge), you could top with olives too. I just used what I had.

Man and kids approved!

Here is a link to the original post:
http://crockpot365.blogspot.com/2010/01/enchilada-chicken-chili.html

Busy Baking Home Day!

Whew what a busy baking day! Best memories for me...watching the people I love fawn and fight over my baked goods!!

Here is a picture of the bread....mmmmm (no sorry I don't share the recipe!). I will update with a photo of it sliced later. 

If you live in West Texas or Austin, TX we could hook you up with bread! My mom bakes too...

I also baked up some pretzels (cinnamon & sugar and Butter and salt), Oatmeal Butterscotch cookies, Oatmeal Cinnamon Muffins (those were last weekend though, also no recipe being given out for those). I might post the recipes later for those so keep an eye out here. 

Not sure what I will be making next but as always I am sure it will be kid and husband approved!

Until later...

Yummy chewy and soft granola bars

I wanted something tasty for the whole family, something that wouldn't break the bank! I think this recipe is so versatile! You can literally come up with all kinds of combinations!

Husband & Kid Tested and Approved!

Ingredients:

2 1/2 c of old fashioned oats
1/2 c fine or coarsely chopped nut - your choice (I used pecans this time, could use peanuts, walnuts, almonds or no nuts - I like mine finely chopped)
1/3 c honey (liquid)
1/4 c unsalted butter, cut up
1/4 c light brown sugar (packed tightly)
1/2 tsp vanilla extract (I might try maple next time)
1/4 tsp salt
1/2 c fine or coarsely chopped dried fruit (I like mine finely chopped)
1/4 c chocolate chips chopped up (you can use mini - I prefer bits to minis)

Instructions:

1. Heat oven to 350 degrees. Line the pan, bottom and sides of an 8" square pan with parchment paper (I use parchment rather than aluminum foil and spray - use what you have on hand).
2. Toast oats and nuts (if you used any) for 5 minutes in the oven, stir then toast for another 5 minutes.
3. Put oats and nuts in large bowl and set aside.
4. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
5. Pour butter mixture in to bowl with toasted oats and nuts (if you used any). Mix well. 
6. Let cool about 5 minutes then add fruits of choice and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. They act as glue and help to hold the bars together).
7. Transfer oat, nut, fruit mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard for about 1 minute.
8. Optional - Sprinkle the remaining chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. 
9. Cover then refrigerate at least 2 hours.
10. Remove granola mixture and parchment paper from pan. Cut into 12 bars. Serve and enjoy!

**Bars can be stored for up to one week in an airtight container. For firmer bars, store in fridge otherwise room temp counter will be just fine.**

Until later...

Broccoli Cheddar Cheese Soup from scratch

How this recipe came to be...I wanted something like I had before out in the world, but without all the additives etc. I searched and searched but nothing really seemed like it would work. Then I just decided to start somewhere.

I used my pressure cooker but you can use the stove and or combo of some sort.

Makes about 20 cups

Ingredients:

1 cup butter
1 tablespoon onion powder (or 1 1/2 small onions)
1 tablespoon of garlic powder (or use whole garlic cloves minced up)
3 heads of broccoli (I steamed mine in the pressure cooker to make it faster and soft)
6 cups of veggie stock (chicken would also work)
2 lbs of cheddar cheese
3 cups of whole milk
1 cup water
3/4-1 cup corn starch

Directions:

1. In your pressure cooker or pot, steam the broccoli.








2. Add butter and melt it, keep stirring (I kept the pressure cooker on simmer and did everything after steaming broccoli).

3. Add onion and garlic powder (if using raw, use some of the butter and saute them first).
4. Add milk slowly, mixing it up.

5. Add cheese in (if loaf cheese, cube it first), mix until melted.









6. Mix in a bowl corn starch and water, then stir into the soup.


















7. Keep stirring until it thickens up, about 10-15 min.
8. Serve and eat!

Until later...

Yummy Homemade Black Bean Soup

It is a cold crisp (not raining!) type of day. The kids are bored with the lunch menu as of lately (been pretty slim choices due to the holiday and being sick) so I decided to come up with something they might enjoy...a soup! Yes I know sound boring also but it wasn't! They were smacking their lips begging for more and the best part was that it was so simple and easy my kids could have done it!! Recipe below.

Black Bean Soup (Serves 2 - 1 1/2 c each)

Ingredients
1 1/2 c broth (chicken or veg - homemade or store bought)
1 can black beans (or 16 oz of homemade black beans)
1/4 c salsa (homemade or store bought)
2 oz Velveeta cheese or 2 slices of Kraft cheese (Experiment with various cheeses!?)

Directions
Blend the broth, beans and salsa in the blender (I used the soup option on mine) until smooth.
Transfer to a 1qt or more pot, cook for 5 minutes or until starting to bubble.
Add cheese, stir until melted.
Serve and enjoy!

It was so simple my oldest wanted to do it so he could have seconds! =-)

Until later...

Sloppy Joes with Homemade buns

Have masses to feed? Ok so I don't really the masses to feed, but I do feed 2 growing boys and a husband! I made homemade buns for our sloppy joe recipe. I was told last night that "This is the best meal you have ever made mom!" by my oldest. So not only hubby approved but kid(s) approved. These can be made veg'n (as I am veg'n), rather than using ground meat use tempeh or Veggie crumbles (I prefer Quorn crumbles).

Sloppy Joes

Ingredients

• 1 lb ground meat (turkey, beef or if veg'n use crumble or tempeh)
• 1 tablespoons mustard
• 1 can of tomato paste
• 12 ounces of water (use the tomato paste can, fill it twice)
• Choice of herbs (I used onion powder, garlic powder, parsely and oregano)
• Pinch of sugar
• salt & pepper to taste
• Cheese of choice

Directions

• In a large pan, fry meat with spices you like (if using tempeh or crumbles add a smidge of oil to keep it from burning cook per instructions on package).
• Once meat is cooked and drained (no need to drain if using tempeh or crumbles) add the mustard, tomato paste, water, choice of herbs (yes I lightly season the meat then add more herbs for the sauce), pinch of sugar, salt & pepper.
• Lower heat and simmer for about 8-10 minutes.
• Scoop onto buns and add cheese of choice.
• Enjoy!

Homemade buns!

Now that things are semi dying down. I still homeschool, help with a Co-op, make most of my families foods, sugar flowers, cakes and crafts lol.

I wanted to make buns, seriously the cost of buns at Whole Foods or Trader Joes is just plain expensive. I refuse to put high fructose corn syrup and all the preservatives in our bodies. So that led me on the hunt for a bun recipe!

It took a few attempts finding one that I wanted. I wanted it to be quick, you know the kind you mix and bake pretty much. I scored! Below is the recipe I found and my family loves!


I went with the following recipe from Taste of Home, I did find another that uses a mix (wheat and white) that I might try but for now this works!

Homemade Buns 

Here is a picture of the buns cooling...they were devoured shortly after!

Prep: 20 min. + resting Bake: 10 min.

Yield: 12 Servings      

10 30

Ingredients

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable or olive oil
• 1/4 cup sugar or honey
• 1 egg or egg replacement
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.