Cooking with KP

Creamy Crockpot White Chili with Chicken

My family prefers traditional red chili, so I don't get to make this often; but, it is very tasty and easy to prepare.

1 lb boneless skinless chicken breasts trimmed of excess fat

1 yellow onion diced

2 cloves garlic minced

24 oz. chicken broth (low sodium)

2 15oz cans great Northern beans drained and rinsed

2 4 oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained (I like to use 2 cups of the frozen white shoe peg corn when I can find it)

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

4 oz cream cheese softened

1/4 cup half and half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth. Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings. I like these toppings: Monterrey Jack cheese, sour cream, sliced green onions, tortilla chip strips,and parsley.

You can add a little chopped cilantro to the mix when you had the beans, but my husband hates cilantro, so we do use it.

Kay's Simple Chicken and Sausage Gumbo

If you put 50 Southern or Cajun cooks in a kitchen and said make some gumbo, you would see 50 different ways of making it. Gumbo is an individual method and taste. If you want to make a gumbo, I hope you will try my version. To me gumbo is a 3 step process--cooking the chicken, making the roux, and simmering the gumbo. Enjoy!

CHICKEN

Half a chicken or 5 pieces with bones but no skin (I like to use 2 large breasts and 3 large thighs)

Water to cover the chicken (6 cups of water, usually)

1 teaspoon of salt

Boil chicken until done. Pull chicken out of stock and shred or chop, removing all bones. Reserve 2 cups of stock and let cool. I put mine in the fridge to get very cool or cold.

ROUX:

2/3 cup all-purpose flour

2/3 cup canola oil

In a large skillet over medium high temperature, heat oil and then sprinkle in flour. Stir continuously until mixture is thinned, smooth, and the color of milk chocolate. Don't burn it. If you see black specks, start over!

Once roux is done, reduce temperature to medium low and slowly pour in the 2 cups of cooled chicken stock, whisking all the time until smooth.

Pour mixture into a large stock pot. Add all other ingredients

GUMBO INGREDIENTS

Cooked chicken, shredded or chopped

1 pound of smoked sausage, sliced in rounds

1 medium onion, diced

1 large bell pepper, diced

1-2 ribs celery, diced small

4 Tablespoons minced parsley or parsley flakes

1 Tablespoon garlic, minced

½ Tablespoon pepper

1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce

1 Tablespoon Cajun Seasoning (I use Tony’s)

1 bay leaf

4-6 cups of prepared chicken stock (I use Swanson’s) I use 4 cups because I like a thicker gumbo, but use 5 or 6 to get your desired thickness.

Bring contents to a boil and let boil for 5-8 minutes,stirring every 2 minutes. Cover and simmer for 30 minutes to 2 hours, stirring frequently.

Serve on a bed of white Many people like to add gumbo file` to their gumbos—if so add 1 Tablespoon right before serving or let each person add his own to his taste.

rice and top with chopped green

NOTE: Many people toss in a can of diced tomatoes. Some add a cup of sliced frozen okra I have done both at times. It is your choice.

Sweet Potato Crunch

A friend of mine in a cooking group shared her recipe for what she calls Sweet Potato Crunch. I made a few adjustments, and let me tell you, it is amazing!

Sweet Potato layer
3 15-ounce cans of sweet potatoes/yams, drained

See note below if you want to us fresh
3/4 cup white sugar
3/4 cup dark brown sugar
1 stick butter, melted
3 eggs, slightly beaten
1/4 cup whole milk or canned evaporated milk (I prefer the evaporated milk)
1 cup pecan, chopped
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter a 9 x 13 oblong pan.
Place all ingredients in a large mixing bowl and mix with hand mixer until smooth. Pour into pan.

Crunch Topping

1 cup plain flour
2 cups pecan, crushed
1 1/2 cup dark brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 stick butter, melted

Place all ingredients in a bowl and mix with clean hands. Sprinkle on top of sweet potatoes.

Bake 45-60 minutes.

NOTE: If you want to use fresh sweet potatoes, you will need 4-6 medium or 4 large. Wash them. Sprinkle olive oil on them and rub it all over skins. Wrap each individually in foil and bake at 400 degrees of 50-75 minutes. Remove from oven. If they are not soft, bake until that are done. Remove from foil and let cool for at least one hour. Cut in half and remove the insides from the skin. Continue with recipe at top.

Cheesy Chicken Bacon Ranch Pot Pie

Wow! Wow! Wow! This is amazing!

3 boneless, skinless chicken breasts or 10 boneless skinless chicken tenders, cubed

5 strips of bacon, cooked and crumbled

2 Tablespoons butter

2 Tablespoons olive oil

1/2 cup diced onion

1/2 cup diced bell pepper

2 Tablespoons parsley flakes

1 tsp. garlic powder

1 tsp. pepper

2 Tablespoons (1 packet) dry ranch mix

2 14.5 ounce cans of mixed vegetables, drained

1 can cream of chicken soup

1 can cream of mushroom or cream of celery soup

1/2 cup sour cream

1 1/2 cup shredded Monterrey Jack cheese

2 cans of 10 refrigerator biscuits

Preheat oven to 375 degrees. Spray a large baking/casserole dish.

In a large skillet, melt butter in olive. Add onions, bell pepper and parsley flakes and cook for 3 minutes. Add diced chicken, garlic powder, and pepper, and cook until chicken is cooked. Add canned soups, sour cream, and mixed vegetables. Cook until bubbly. Add bacon, ranch mix, and cheese. Stir well. Pour into casserole dish. Top with biscuits. Bake for 25-30 minutes.

Note: This can also be made with Cheddar Bay Drop Biscuit mix instead of the canned biscuits. Just make the biscuit mix according to box instructions and pour on top or drop in spoonfuls on top.

Marinated Green Beans

One of my favorite dishes is marinated green beans. You can actual marinate any canned or steamed vegetables or a mixture of them using this simple marinade. The recipe below is for the green beans. Substitute the veggies of your choice.

2 14.5 ounce cans of green beans, drained
1 medium onion, diced
1/2 green bell pepper, diced
1/3 cup sugar
1/3 cup canola oil
1/3 cup vinegar (you may use white, apple cider, red wine, or balsamic--all are wonderful)
1 tsp. pepper

In a bowl that has a tight lid, add sugar, oil, vinegar and pepper. Whisk for 2-3 minutes to makes sugar is dissolved. Add green beans, onions, and bell pepper. Put lid on bowl and shake to fully coat the vegetables with marinade. Refrigerate at least 2 hours before serving. Shake bowl a few times before serving. Leftovers are good for up to 4 days in the fridge! Enjoy!

Banana Cake/Bread with Pecan Toffee Topping

I created this one day when we had overripe bananas. It smells heavenly cooking and tastes divine. Great with coffee.

Topping:
1 stick of butter
1 1/2 cup pecans, chopped
1 cup dark brown sugar

Cake/Bread
4 medium very ripe banana (they need to be soft and the skins turning black)
2 1/4 cups self-rising flour
3 eggs
1/3 cup oil
1/2 cup milk or buttermilk (buttermilk makes it so moist)
1 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup pecans, chopped (optional)

You will need a bundt pan for this. Spray bundt pan with cooking spray or butter all sides.
Preheat oven to 350 degrees.
In a large bowl, mash/whip bananas with hand mixer. Add all other ingredients, except nuts, and mix well. Once batter is well mixed, fold in chopped nuts, if using.

In a small sauce pan or skillet over medium heat, melt butter until bubbly. Stir in brown sugar and let boil for about 3 minutes, stirring continuously. Add pecans and keep stirring for 2 more minutes.
Immediately, pour this mixture into the bottom of bundt pan. Top with cake/bread batter.
Bake for 45-60 minutes or until toothpick inserted in cake comes out clean. Let pan cool for about 10 minutes--no longer. Place plate on top of cake and flip over. If any of the pecan toffee remains in pan, simply spoon out and put on top of the cake.

Spicy Stuffed Taco Shells

I have a different recipe for taco stuffed shells on this blog. It is not as spicy, but we really like this version, too.

1 box of jumbo pasta shells (you will be able to fill around 24 with this recipe)
2 lbs extra lean ground beef
1 large onion, diced
1 green bell pepper, diced
2 packets of taco seasonings (I use McCormick, low sodium)
1 1/2 cup of water
1 24 ounce jar of salsa (we used medium, but you can use mild or spicy)
2 cups taco blend shredded cheese
1 10 ounce can of red enchilada sauce (you decide the heat)
1 10 ounce can of Rotel tomato sauce, undrained
1 15 ounce can of tomato sauce
1 Tablespoon of sugar
1 Tablespoon garlic powder
1 cup sharp cheddar cheese
sour cream
sliced black olives
sliced green onions

Preheat oven to 350 degrees.
In a large skillet, add ground meat, onion, and bell pepper. Brown over medium high heat, stirring frequently, until meat is nearly cooked through. Add the two packets of taco seasoning and water. Bring to a boil and then let simmer
While meat mixture is simmering, bring a large pot of water to a boil and add shells. Cook for 10 minutes. Drain. Make sure all water is out of the shells.
Add the 2 cups of cheese to the meat mixture and mix well. Let simmer until cheese is fully melted.
Pour salsa in the bottom of 9x 13 baking dish. Fill each shell with some of the meat mixture. Place on top of the salsa. Make sure the opening of the shell is to the top. Also, allow shells to touch one another.
In a mixing bowl, mix Rotel, enchilada sauce, tomato sauce, sugar and garlic power. Pour over the top of the shells. Place foil on top of the baking dish and bake for 30 minutes.
Remove foil and top with sharp cheddar cheese. Bake 10-15 more minutes so that cheese is fully melted and lightly browned.
Serve with a little sour cream, black olives, and green onions on top.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.