white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

wine and cheese party

several people have asked me for the type of cheese, etc. i served for my wine and cheese party. i would like to remember too, so i figure this is the best place for it. thanks to darlene for all the recommendations! here is everything that was served:

on the table:
pesto

olives

green grapes

strawberries

sliced cheeses (salsa cheddar, jalopeno jack, colby jack, swiss)

pecorino

blue cheese

smoked gouda

manchego (sitting in a lipped platter of honey)

brie

sliced baguette

party crackers

biscotti

in all sitting areas:

pretzal sticks

mixed nuts

everyone brought a bottle of wine.

award-winning chili - mexican fiesta

i've been craving chili ever since the weather turned. last night my friend deeann served this chili. delicious. i haven't made it yet, but i know i will!!!

4 pounds ground round, browned
1 large yellow onion, chopped
2 cans tomato puree, 15 oz cans
1 can tomato sauce, 15 oz can
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons cumin
4-5 teaspoons salt
30 oz can ranch style beans -- optional
1 can mexican rotel -- optional
4-5 splashes of tobasco sauce (optional)

brown meat and drain. saute onion while meat is draining, add all ingredients, bring to a boil and simmer.

layer with:
fritos
lettuce
mexican cheese and/or queso
guacamole
salsa

deeann even won a chili cook off award with this recipe. she had the trophy to prove it!

give credit: deeann

halibut with citrusy tomatoes and capers

1T plus 1t olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice (i used juice of one lemon because i didn't have orange juice)
1/2 cup fresh flat leaf parsley
2t capers
kosher salt and black pepper
4 6oz pieces skinless halibut fillet

heat 1T of the oil in a large skillet over medium-high heat. add the garlic and cook, stirring often, until fragrant, about 30 seconds. add the tomatoes, orange juice, parsley, capers, 1/2t salt, and 1/4t pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. season the fish with 1/4t each salt and pepper. cook until opaque throughout, 3 to 5 minutes per side. serve with the tomatoes.

field green salad with cider vanilla vinaigrette

8oz fresh mixed field greens

4 granny smith apples, sliced as thin as possible

1/4 cup golden raisins

1/4 cup cashews

1/3 cup vinaigrette

salt and pepper to taste

1 cup goat cheese

4 fresh apricots, pitted and sliced into eighths

place first five ingredients in a large salad bowl. toss with vinaigrette. season with salt and pepper. top with crumbled cheese and sliced apricots.

cider vanilla vinaigrette:

combine 1/2 cup cider vinegar, 1/4 cup white wine vinegar, 1/4 cup apple juice, 1 teaspoon ground coriander and 2 teaspoons pure vanilla extract. slowly whisk in 1.5 cups extra virgin olive oil. mix in 1/4 cup chopped parsley and 1/2 tablespoon chopped fresh basil. season with salt and pepper.

meditteranean chicken and orzo salad with sun-dried tomatoes and pinenuts

8 ounces (1¼ cups) orzo
1 cup diced cooked chicken
½ cup chopped oil-packed sun-dried tomatoes, drained
½ cup chopped fresh basil
1⁄3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 tablespoons olive oil
1½ teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce, for serving.

Bring a large pot of salted water to a boil.

Cook orzo according to package directions.

Drain well.

In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

give credit: jana