1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
Monday, May 17, 2010
Lasagna Soup
2 tsp olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
HOT DOGS IN THE CROCKPOT
1 pack of hot dogs (mini or regular-cut into pieces if you use regular)
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
Creamy Pumpkin Pudding
1 cup mashed cooked pumpkin
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
BLT DIP
1 (16oz) container of sour cream
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
Ham and Cheese Breakfast Quiche
2 (12 oz.) packages of frozen hash brown potatoes---I had a 30 oz and just kept some out
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
Tilapia Veracruz
1/2 Cup Kraft Sun-Dried Tomato Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
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