White Chicken Chili

 I tried a popular recipe for white chicken chili but it was missing some zing. So here's my adjusted recipe.  The OG is here https://www.cookingclassy.com/white-chicken-chili/ 

• 1 yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 4 (14.5 oz) cans low-sodium chicken broth (I used 2 quart sized instant pot homemade broth I'd use 1 1/2 next time)
• 1 (7 oz) can diced green chilies (mild), undrained
• 1 (4oz) can diced green chilies (mild), undrained
• 1 14.5 can fired roasted diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1 Tbsp Tajin or other chili lime Mexican seasoning
• kosher salt and freshly ground black pepper , to taste
• 1 packet Italian dressing (dry)
• 1/2 pkg cream cheese (4 oz), light works too
• 1/4 cup heavy cream
• 1/2 cup-1 cup monterey jack cheese
• 1 can corn (or use frozen 1 1/2 cups), drained
• 2 (15 oz) cans cannellini beans (any white bean)
1 can undrained
1 can drained and mixed almost smooth with stick blender and 1/4 cup broth
• 3 cups shredded cooked rotisserie or left-over chicken
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro, plus more for serving
• shredded cabbage
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Bloom spices and season with salt and pepper to taste. Add chicken broth and green chilis. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain 1 can beans and transfer to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. 
• Add cream cheese to soup (over low heat and just spoonfuls to break it up faster) along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, lime slices and shredded cabbage and tortilla chips if desired.

Fall Roasted Veggies and Sausages

When we have the first day of fall THIS is it! Close friends made this one year and I've done it almost every year since. Foster Farms used to have Chicken Apple sausages but I found some nitrate free ones that are made locally in Lodi at Safeway recently. You can also use any other brand like Aidells or whatever works.

1 pack chicken apple sausages (5 sausages in our pack)

3 not huge sweet potatoes (white or yams, if they're huge just do a big one)

2 apples (1 Granny Smith one honey crisp or other red colored sweeter kind)

1 butternut squash

1 onion

1 bag frozen mini Brussel sprouts (or just about a dozen regular sized ones cut in half)

kosher salt, garlic powder, cinnamon, nutmeg

olive oil

Peel and dice veggies to a bite sized piece (I thawed some frozen butternut squash and Brussel sprouts for a bit in the air fryer and then roasted everything at 425 for about 45 minutes. Toss all veggies with olive oil and sprinkle generously with salt and garlic powder and sprinkle some cinnamon (not a ton) and just a dash of nutmeg. Nestle in the sausages and heat until heated through (can remove when they're done) Roast in the oven about 30 minutes, check with fork for doneness and then rotate if you'd like. Cut up sausages and enjoy each delicious bite of fall happiness. 

We finished it off with a pumpkin spiced ice cream sandwich from Safeway and it was such a fun fall meal since it's not quite sweater weather here but we still love the flavors of the season! 

5 Bean Salad

 This is from Clean Food Crush and although it makes a ton I have enjoyed every tangy bite. My family won't touch it but it is so easy and super flavorful. Packed with fiber and protein!

Ingredients

• 15 oz. red kidney beans, rinsed and drained
• 15 oz. cannellini beans, rinsed and drained
• 15 oz. chickpeas, rinsed and drained
• 1 lb. fresh green beans (I used 1 can)
• 1 lb. fresh golden wax beans (or use 1,15 oz. can)
• 1 large red onion, finely sliced
• 3 Tbsps capers
• 1/3 cup fresh Italian parsley leaves, chopped (just used dried)

Dressing:

• 4 Tbsps extra virgin olive oil
• 4 Tbsps apple cider vinegar
• 2 Tbsps raw honey, or pure maple syrup
• 1 Tbsp Dijon mustard
• 3 cloves fresh garlic, minced
• 1 tsp dried oregano (I did use some fresh from the yard)
• 1/4 tsp white pepper
• 1/2 tsp sea salt, or more to taste

Instructions 

1. Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
2. In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
3. Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
4. While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
5. Place all the prepared beans, onions, capers, into a large salad or serving bowl.
6. Drizzle your dressing on top and gently toss to coat well.
7. Garnish with fresh chopped Italian parsley.
8. Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
9. Prior to serving, taste test, then adjust your seasonings if desired.
10. Serve this salad cold.
11. Stays good in the fridge for up to four days.

via https://cleanfoodcrush.com/healthy-homemade-five-bean-salad/

Easy Rhubarb Jam

 
2 pounds rhubarb, sliced 1/4″ thick (about 5–6 cups)
3 to 4 cups granulated sugar, to taste
1 lg. lemon, juice and zest
water, to bring lemon juice level to 3/4 cup
1 teaspoon cinnamon
optional: 1 teaspoon beet root powder (for color)
I will skip the cinnamon next time for a more summer bright flavor

Wash the rhubarb. Remove the ends. Cut stalks into 1/4″ thick slices.
Combine the rhubarb slices, sugar, cinnamon, (beet root powder, if you’re using it), lemon zest, lemon juice and water in a sauce pan.
Bring the mixture to a full rolling boil over medium-high heat.
Reduce to medium heat.  Mixture will still be bubbling, but not vigorously.  Very small bubbles. 
Continue cooking for 20–30 minutes, stirring occasionally, or until thick. After the 20 minute point, the mixture will thicken more quickly, so you will need to be more attentive. It can easily scorch at this point if not watched carefully.
Use the “jam puddle in a bowl” trick to be sure the jam is done. Place about a teaspoon of jam into a cold bowl. Run your finger through the center of the puddle. If the line you made with your finger stays there, without flooding back in to fill up, your jam is done. It will thicken even more as it cools.

via https://glendaembree.com/rhubarb-jam-recipe

Veggie Pesto Wraps

 These are from one of my former kindies Mom's blog. And they are to die for! My favorite this summer. Sometimes I broil the veggies and sometimes I sauté them. The broiled is preferred. 

https://makinglifeblissful.com/2021/09/pesto-vegetable-wraps.html

• 1 lb.     Zucchini, cut in strips ½ inch thick
• 1 lb.     Crooked necked yellow squash, cut in strips ½ inch thick
• 1          Red pepper, sliced
• ½         Purple onion, sliced
• 1          Tomato, sliced
• Olive or Canola oil
• Garlic salt
• Italian Seasoning
• 1 lb      Leaf Lettuce or spinach
• ¼ cup  Good quality Refrigerated basil pesto (usually in deli section)
• ¼ cup  Mayonnaise
• 1 pkg   UNCOOKED flour tortillas…YES it makes a difference!  Spend the extra 5 minutes and get uncooked tortillas!

1. *Preheat oven’s BROILER on HIGH.
2. *Drizzle large jellyroll pan with 1/2 Tble oil.  Toss veggies onto pan, turning them to lightly coat with oil.  Arrange veggies on pan.  Lightly sprinkle veggies with garlic salt and Italian Seasoning.  Put in oven under broiler.  Set timer for 5 minutes.  After 5 minutes remove tomatoes from the pan (this way they won’t over cook), set them aside and keep warm.  Return pan to oven and BROIL for 10 more minutes to lightly char the edges of veggies.
3. *While veggies are broiling.  Cook flour tortillas on a pancake griddle…this cooks them lightning fast!
4. *Stir together pesto and mayonnaise to make a delish pesto aioli!  Don’t skip the sauce!  This MAKES the wrap AMAZING!  YUM-O!
5. *To assemble:  Pile cooked tortilla with veggies you love, top with a heaping Tablespoon of aioli and a healthy serving of spinach or lettuce.  Wrap all together and enjoy!

Garlic and Herb Vinaigrette

 

• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 Tablespoon honey
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• Add all of the ingredients to a mason jar with a lid, or any small sealable container.
• Seal and shake until well combined.
• Store in the refrigerator until ready to serve drizzled over salad.
• Shake well before serving.

Fresh Blueberry Salad

This is so yummy. Great way to use fresh blueberries. It's good with chicken or just plain. Serve the dressing on the side the salad doesn't look pretty dressed but it tastes great. 

Blueberry dressing:

• 1/2 cup fresh blueberries
• 1/4 cup high quality balsamic vinegar
• 2 fresh garlic cloves, minced
• 2 Tbsps raw honey
• sea salt and pepper to taste
• 1/4 cup extra-virgin olive oil
• Salad:
• 1-1/2 lbs chicken breasts or thighs, skinless and boneless
• sea salt and freshly ground black pepper to taste
• 2 tsps Italian seasoning
• 2 Tbsps olive oil or avocado oil
• 1 large head romaine lettuce, chopped
• 1 English cucumber, thinly sliced
• 1 avocado, thinly sliced
• 1 cup fresh blueberries
• 4 oz crumbled feta cheese
• 1/4 cup pecans, roughly chopped

1. Season your chicken with sea salt, pepper, and Italian seasoning on all sides.
2. Drizzle with the oil and rub on all sides.
3. Preheat an outdoor grill or a grill pan over medium-high heat. Spritz grill with a bit of avocado oil to prevent sticking.
4. Grill your chicken until grill marks appear and the internal temperature reads 165 degrees f. so you know it's cooked through.
5. Allow your grilled chicken to sit on a cutting board for 5 minutes before slicing it.
6. Meanwhile, place the dressing ingredients into a food processor or high speed blender and pulse until very smooth.
7. Prepare the veggies for the salad and add them to a large salad bowl as shown.
8. Top with your chicken and drizzle with dressing as desired.

via https://cleanfoodcrush.com/chicken-blueberry-salad/

Instant Pot Mayocoba Beans

 These are really delicious. They're creamy and neutral and great as a side for Mexican food, a breakfast side to eggs/ salsa or just on their own.

PREP TIME5 minutes

COOK TIME45 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 5 minutes

Ingredients

• 4 cups broth (vegetable or chicken broth)
• 1 pound dry Mayocoba beans (aka Canary beans)
• 2 whole bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt

Instructions

1. Rinse the dried beans and pick out any pebbles if you find them. 
2. Optional step: cover the beans in salted water and let them soak for 8 hours. 
3. Add the broth, beans, bay leaves, cumin, garlic powder, onion powder, and salt. Seal the lid and make sure the valve is in the sealed position.
4. Cook on high pressure for 45 minutes if unsoaked and 20 minutes if soaked. 
5. Let the Instant Pot release pressure naturally, about 15 to 20 minutes. 
6. Remove the bay leaves, taste the beans and add more salt if needed.

Notes

• Most dry beans have dust and sometimes pebbles mixed into the package. Rinse them well and sort through them to make sure there are no pebbles. 
• If you want to soak the beans first, place them in a large bowl and cover them with cold water. Place them in the fridge for 8 to 12 hours. Drain and rinse them before cooking. 
• Old beans that have been sitting on the shelf for longer than two years will take much longer to cook. If your beans are older than 5 years, they may not soften up completely even with extra cooking time. 
• Once cooked, store them in the fridge for 5 to 7 days or in the freezer for 3 months.

via https://savorthebest.com/wp-json/mv-create/v1/creations/1111/print

Lentil Salad

 This is such a fun flavor and texture combo. It really can be on it's own or served as a side to a potluck. It keeps well in the fridge. 

For the salad:

• 1 cup uncooked green lentils
• 3 cups water
• 1 large English cucumber, finely diced
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/2 cup pitted small black olives (I used Kalamata)
• 1/4 cup chopped Italian parsley, chopped
• 1/4 cup chopped fresh mint leaves
• a couple kale leaves stemmed and cut up (optional)
• 1/3 cup crumbled feta cheese, optional

For the dressing:

• 1/4 cup extra-virgin olive oil
• 1 large lemon, zest, and juice of
• 2 Tbsps Dijon mustard
• 1 Tbsp raw honey or pure maple syrup
• 2 cloves garlic, minced
• sea salt and black pepper, to taste

Instructions 

1. In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
2. Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
3. Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
4. Drain well and allow your lentils to cool in a colander.
5. Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
6. Shake your dressing briskly to get everything well combined again before pouring on your salad.
7. Add in the cooked and cooled lentils, then drizzle in your dressing.
8. Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
9. Add crumbled feta if you like.
10. Serve immediately, or cover and set in the fridge for a few hours.
11. This salad is best eaten within 48 hours.

https://cleanfoodcrush.com/rachels-green-lentil-salad/

Easy Naan

 1 1/2 cups all purpose flour

1 cup plain yoghurt (I used greek from Costco)

2 tsp baking powder

1/4 tsp salt

1. Mix all ingredients together in a large bowl. Use your hands to knead it together for about a minute until the ball comes together sticky. Can add more flour as needed or some more yoghurt. 

Divide into 6 equal pieces and use a rolling pin dusted with flour and roll into about a 6 inch diameter. 

Head a cast iron without oil and cook until hot. Cook on each side until lightly golden spots appear and it puffs up. Eat fresh. 

via: https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/ 

Bang Bang Cauliflower

veganbowls

Bang Bang Cauliflower by @plantbased.traveler 

 These delicious, roasted, sweet ‘n spicy sticky Bang Bang Cauliflower Bites aren’t like cauliflower wings as they’re not dipped in batter but are meant to be served as a topping for salad, rice or noodle dishes, or as filling for some tacos! 

Ingredients:
1 medium head of cauliflower, cut into small florets 
2 tbsp corn starch 

Bang Bang Sauce:
1/3 cup vegan mayo 
1 tbsp sriracha *
Juice of 1 lime 
2 tbsp maple syrup 
1 tbsp coconut sugar 
2 tbsp coconut aminos or light soy sauce 
1 tsp each of paprika, garlic and onion powder 

Optional: 
Sesame seeds 
Chopped cilantro 

Method:
Preheat oven to 425 F/ 220 C. 
Add ingredients for the sauce to a large bowl, and whisk until smooth. 
Cut cauliflower into small florets, then wash and dry them thoroughly. 
Dust florets with cornstarch, and add them to the sauce. Use a spoon or spatula to make sure everything is evenly coated. 
Spread cauliflower bites on a lined baking sheet, and bake them for 35-40 minutes. 
After every 15 minutes, give them a stir, and coat with any sauce that may have spread or run off. 
Since they’re not dipped in batter they won’t crisp up like cauliflower wings but should be a little charred, and deliciously caramelized when done. 
Top with sesame seeds and cilantro, and enjoy! 

Tip: Add more or less sriracha to your preference! Double the sauce to have extra for drizzling or dipping.