Sunday, October 30, 2011

Slow Cooker Sunday: White Chicken Chili

Welcome to Slow Cooker Sundays!  It is fall, and fall is chili season.  Please enjoy this re-post from awhile back.  This recipe is so easy and so tasty!  Thanks for stopping by!

This is an awesome easy chili recipe passed on to me from "Mom Dyk". Mom Dyk is my husbands 2nd mom so to speak. When he moved here from the other side of the state and became friends with Scott, she sort of took him in too. He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc. Once we met, she let me into the circle too. :-) I love this recipe because you really just put it all together and let it go in the crock pot. I now call this "award winning" because it recently won a chili cook-off! I really couldn't believe it. If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for the Porch Steps, which is a clothing closet at our church. We were raising money to buy winter coats and accessories. Everyone got to eat lots of chili, and then pay to vote for the winner. I hope you enjoy this one as much as I do.

2 lbs chicken cooked and cut into bite sized pieces or shredded
48 oz great northern beans
16 oz salsa (mild, med. or hot--your choice)
2 tsp cumin
2 cups chicken broth
1 cup milk
4 oz can of chopped green chilis
1/2-1 lb of cheese. (I like to use a blend, but whatever your favorite is)
oregano (optional)
sour cream (optional)

Put it all in the crock pot and let it go! You can start it in the morning before work and cook it on low. Or, start it later in the day and put it on high to get it simmering.

Saturday, October 29, 2011

Mexican 5 layer Dip

This awesome dip comes from "Clean Eating" Magazine.  A great magazine that features healthy and delicious recipe's.  Everything I've tried from it has always been full of flavor, but also packed with nutrients and low calories.  I'm not really one to count calories, but I do care very much about what I put into my body and caring for it.

The recipe is written just like the magazine, but I did make one change.  I added a clove of fresh garlic, crushed, to the beans in the food processor.

5.  Sprinkle cheese evenly over beans.  Dollop scoops of avocado mixx

1 cup dried pinto beans
3 medium tomatoes, seeded and chopped
1 small white onion, chopped
2-3 jalapeno peppers, seeded and chopped (if you want less heat, use 1)
3/4 packed cup of fresh cilantro leaves, chopped, divided
juice of 2 limes, divided
1/2 tsp sea salt, plus additional to taste, divided
Fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6 oz reduced fat cheddar cheese, grated (I used regular, I don't like to skimp on cheese)
1 1/2 cups reduced fat sour cream

1. Rinse beans in a colander, discarding any debris or small stones.  Place in a medium saucepan and add enough water to cover beans.  Bring to a boil over high heat and cook for 2 minutes.  Turn off heat and let beans rest for 1 hour.  Drain beans in a colander and rinse.  Return to saucepan and add enough water to cover by 2 inches.  Bring to a boil over high heat.  Reduce heat to low to maintain a steady simmer.  Cover and cook for 1 1/2 to 2 hours or until beans are very tender.  REserve about 2/3 cup cooking liquid, drain beans and set aside to cool.  (I cook my beans in a pressure cooker so this step is much faster, but if you don't have one, this is the next best method--unless you use canned, but dried are much better for you)

2.  In a medium bowl, combine tomates, onion, jalapenos and about 2/3 of the cilantro.  Squeeze juice of 1 lime over tomato mixture and season, to taste, with salt and pepper.  Set aside.

3.  In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime.  Puree until slightly chunky.  Season with salt and pepper.

4.  Place beans and 1/3 cup reserved cooking liquid in a food processor (or use a powerful blender or mash by hand with a potato masher).  Process until you have a slightly chunky puree, adding additional cooking liquid, 1 tbs at a time, as needed to reach desired consistency.  Add 1/2 tsp salt and pepper.  Pulse several times to combine.  Transfer beans to your serving dish or bowl and spread into an even layer.

5.  Sprinkle cheese evenly over beans.  Dollop scoops of avocado mixture over cheese and use a spatula to spread into a thin layer.  Dollop scoops of sour cream over avocado and spread into a thin layer.  With a slotted spoon, spread tomato mixture evenly over sour cream.  Serve immediately or cover and chill for up to 4 hours.  Serve with tortilla chips.

Friday, October 21, 2011

Pumpkin Pie Shake

This recipe is adapted from a little freebie magazine I saw in a coffee shop, called, "Food for Thought".  I think I've seen them at the local health food store as well.

2 cups vanilla ice cream
1 cup milk
2/3 cup pumpkin
1/4 cup brown sugar
3/4 tsp pumpkin pie spice
pepitas for garnish (optional)

Throw it all in the blender (except pepitas), mix it up and serve!  This really did taste like pumpkin pie.
You could also just use pumpkin ice cream, which is sold seasonally in the grocery store.  Makes about 4 servings.

Don't forget to share with a friend!

Monday, October 17, 2011

Slow Cooker or Five Ingredient?

Hi Bloggy friends!
I really want your input!  I'm going to be starting a weekly feature here at Art From My Table.  Which would you rather see... "Slow Cooker Sundays" or "Five Ingredient Fridays"?

Please please please comment on my blog and let me know.  I would love to hear from you.  :-)


NOTE:  I usually take all my own photos, however these 2 are from a website that offers free images.  All of my recipe's are my own photos.  

Sunday, October 16, 2011

Apple Cinnamon Chex Mix

I was at the orchard the other day buying some apples to dry.  The woman there was giving me some tips and we got to talking about recipes.  She mentioned that people were buying up her dried apples to make this chex mix.  So, I told her I was going to try it, and if I blogged about it I would mention her.  Then she told me the recipe was on the back of the cereal box.  :-)  But, I am mentioning her anyway.  I love Wells Orchards, and during apple season I always buy from them. So, if you live near me, you've got to check them out.  They are awesome!
So, this recipe is on the back of the Wheat Chex Cereal box, but I did make some changes.  Also, they give microwave directions, but I'd much rather cook it low and slow, plus the house smells fabulous!

4 cups Wheat Chex
4 cups Corn Chex
2 cups Rice Chex
1 cup pretzel sticks
1 cup peanuts
1 cup pepitas
1 stick of butter
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
2 cups dried apples
1 cup vanilla yogurt covered raisins

Preheat oven to 250.
Mix your cereal, pretzels, peanuts and pepitas in a large bowl.  In a seprate bowl, combine the butter, sugar, and spices.  Put in the microwave in 1 minute increments until the butter is melted and the mixture is boiling (about 2 minutes).  Pour the butter mixture on the dry mixture and stir well to coat.  Then spread the mixture on a large baking sheet(s).  Place in the preheated oven for 1 hour, stirring every 15 minutes.  I needed to baking sheets, and I rotated them each time I stirred them.

Let it cool completely and then add your dried apples and raisins.  Mix well, and enjoy!

Thursday, October 6, 2011

Turkey Stuffing Bake

Mmmm, a little taste of Thanksgiving early.  This was a great easy meal and very flavorful.  I prepared it early and just popped it in the oven at dinnertime.  This is adapted from my favorite food magazine, "Everyday Food"

2 tbs evoo
2 lbs ground turkey
1 tbs fresh sage, finely chopped
3 tbs flour
3 1/2 cups chicken broth
salt and pepper to taste
1 yellow onion, diced medium
3 celery stalks, diced medium
8 cups whole wheat bread (cut in large cubes)  I used home made bread, you could use a crusty bread too.
2/3 cup dried cranberries
2 large eggs, lightly beaten
2 tbs butter cut into small pieces

Preheat oven to 425.  In a large skillet, heat 1 tbs oil over medium-high.  Add Turkey and brown til cooked.  Drain.  Return to the pan, add sage and flour and stir to coat.  Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened.  Season with salt and pepper and transfer to a baking dish.

Rinse out skillet; wipe dry.  Return to heat and add 1 tbs oil.  Add onion and celery and cook until softened, about 8 minutes.  Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined.  Stir in eggs.  Pour bread mixture over turkey mixture; dot with butter.  Bake until juices are bubbling and bread is golden brown, 20-25 minutes.  Let cool 10 minutes before serving.

Sunday, October 2, 2011

Salted Caramel Apple Cider

This is for those that like that sweet and salty combo.  If you're not one of those, just omit the salt and you'll have a nice sweet treat.

12 oz apple cider
1 1/2 tbs caramel sauce
whip cream

Warm your apple cider in a sauce pan until it is steaming.  Meanwhile put caramel in a mug, or the cup you'll be serving in.  Add the cider and stir.  Top with whip cream and a dash of salt. Drizzle with more caramel sauce if desired.  Mmm mmm, I love the flavors of fall!