Sunday, January 28, 2018

White Bean Chili


I love This is Us on NBC.  I hate when it is over because I’m always left wanting more.  I’m blessed because I can watch missed episodes on the web or watch it again.  This week the show had Rebecca making chili for the Super Bowl party they were going to have.  I thought I would share a new chili recipe that Staci introduced me to and I fell in love with.  It is a white bean chili that I had never had before.  She said she got the recipe from a cook at school and they used to eat it at school. I liked it better than the traditional ham and bean soup.

I’m simplifying it and cutting the work and time.


White Bean Chili 



2 Cans of Bushes White Bean with chili sauce
2 Cups chicken (use canned chicken or rotisserie picked chicken)
1 tsp. onion powder
4 oz. can green chilies finely chopped
4 cups chicken broth
1 tsp. ground cumin
½ tsp. garlic powder
Salt and pepper to taste
1 cup sour cream
1/2 cup whole milk

Bushes makes a can of white chili beans that has a mild chili sauce in it, so you would not have to buy or use the chilies saving you work, money and time.  Add the chilies to your taste.

Add your pulled chicken, onion powder, green chilies, stock, ground cumin, salt and pepper to a large pot. Bring it all to a boil.

Let it all simmer about 15 minutes. Immediately before serving, stir in the sour cream and milk so the milk does not curdle.

I loved it just the way it was but if I had to play with it I might add kale to it for a little color and nutrition.  I love kale.

Variations:
·       Add 1 cup of finely chopped fresh kale leaves with stems removed.  It only needs to wilt a bit.

·       You can add a cup of frozen corn for color and nutrition.

·       Replace the milk with half and half or cream to make it richer.

·       Serve with shredded white cheddar cheese or a dollop of sour cream on top as a garnish.

·       If you like heat, add one chopped jalapeno chili (omit seeds if you don’t like it real hot).  

·       It is great with chicken but it would be good with left over pulled pork or I love Olive Garden’s Zuppa Toscana with Italian sausage.  I bet it would be good with Italian sausage instead of chicken and add a new level of flavor.

·       Add an avocado, fresh cilantro or cut green onions as a garnish before serving.

·       Visit the web for crock pot white bean chili recipes so it is ready for you when you get home from work.

Blessings to you and yours.  Have a great soup day.

Wednesday, January 24, 2018

Oven Buffalo Wings


Super Bowl LII is coming up February 4, 2018.  Here is my recipe for easy Buffalo wings you can make in the oven that are great for snacking on during the game or anytime.  I tried them on my boys last night and they loved them.  I had an 8 pound bag and only baked up 4 pounds.  I should have done two trays and doubled the recipe.  They would have eaten more.

½ tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. salt of your choice
¼ tsp. pepper

4 lbs. (about 25) chicken wings

Sauce:
½ cup butter
½ cup hot sauce of your choice.  I used Tapatio but I also love Louisiana Hot Sauce
¼ cup ketchup
¼ cup maple syrup

Line a baking sheet with aluminum foil, parchment or silt pad.

Place your thawed chicken wings on pan and dry with a paper towel on both sides.  Sprinkle each side of wings with the cayenne pepper, garlic powder, onion powder, salt and pepper.

Preheat your oven to 425°.

Bake your seasoned wings until they are fully baked, browned and crispy. About 45 minutes to an hour depending on the size.  After 30 minutes turn the wings over and brown on the other side.

Melt your butter and add your hot sauce, syrup and ketchup in a pan whisking it together. 
My mother was the extension queen.  Feeding 8 kids required her often having to extend a recipe by adding something to make it go further.  I extended the sauce by adding ketchup and syrup.  You can double the recipe and not use the ketchup and syrup if you like.  I think it cut a little of the heat.  If you like heat, just double it.

Dip your wings into the sauce and put back on your sheet.  Turn down your oven to 200° and put back in the warm oven to keep warm until served. You can put in the refrigerator and reheat them also.

Serve with Ranch dressing or blue cheese dressing for dipping along with celery sticks.

Variation:
You can add any seasoning you like.  Use chili powder or paprika for extra color and flavor.

Don’t limit yourself to wings.  You can do breasts, thighs, or legs. 

If you season and dip breasts, try cutting them into bite size pieces and topping a green salad with your bite sized pieces for a Buffalo salad.  Serve it with a blue cheese dressing.

You can also do boneless by using a breast and slicing them into strips and Buffalo strips. 
You can play with the sauce like I mentioned above.  I like sweet with my heat.  You can replace the syrup with brown sugar or honey and leave it out if you don’t like the sweet.  

I just sprinkled the wings individually with the salt and spices.  You can add them all to a large baggie and shake it to coat them more evenly.   

Share any ideas you may have.  As always, you have my permission to share any of my postings because it is all about sharing.  

Have a great day and blessings to you and yours.

Sunday, January 21, 2018

Banana Cake


I had over ripe bananas and never wanting them to go to waste decided to make a banana cake today rather than the standard banana bread.  I kept it simple to start with.  I'm sharing the recipe because it was tasty.

4 large very ripe bananas
1 1/2 cups milk
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (1 ½ sticks)
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoons vanilla
Frosting
8 oz. cream cheese
1/2 cup butter
3 cups powdered sugar
½ tsp. vanilla

Pre-heat your oven to 350°.

Using an electric hand-held mixer, mash your very ripe bananas.  The riper the better.  If you have 5 bananas toss them in.  It will only make a moister cake and that isn’t bad.  Mix in your melted butter and milk. 

Add your eggs, sugars and vanilla and mix well.

Add your salt and your baking soda. Mix in well and then add your 3 cups of flour slowly.  Do not over mix. 

Spray a 9 X 13 pan with cooking spray and pour in your batter.  Turn your pre-heated oven down to 300° and bake for 60 minutes.  Use a tooth pick to make sure it is done in the middle.  Let the cake cool before frosting.

Make sure your cream cheese and butter are soft.  Sit out before you are starting to bake your cake, so it is ready.  Again, using your hand-held mixer, whip your butter and cream cheese until soft and well blended.   Add your vanilla and slowly add your powdered sugar.  Frost your cake when the cake is completely cooled. 

Cover with plastic wrap until you serve it to keep it moist and from drying out.

Variations:

·       Add walnuts to your batter and have a banana nut cake.  Sprinkle the top of the cake’s frosting with walnuts.
·       Add extra bananas to your cake by adding chucks of banana to your batter.
·       Before serving cut up a banana and serve each slice with a slice of banana on it.
·       Add both walnuts and bananas to the top of your frosting for a great presentation.
·       Replace the milk with butter milk.  If you don’t have butter milk, make it by adding a teaspoon of lemon juice to your milk.
·       Like coffee?  Replace ½ a cup of the milk with cold left-over breakfast coffee for a little coffee flavor.
·       Make them cupcakes and drizzle them with caramel sauce and a banana slice on top. Cut the baking time to 25 minutes.
·       Make a two-layer cake and decorate it with nuts, caramel sauce and/or bananas. Make sure to adjust the time if you use smaller pans. Start testing with a tooth pick after 40 minutes.
·       I love chocolate and bananas.  Add chocolate chips to your batter. 
·       Drizzle the frosting with chocolate syrup.
·       Add a bit of Nutella to your batter for chocolate hazel nut flavor.
·       Use your favorite nut.  It does not have to be walnuts.  Try pecans or almonds.
·       Don’t frost it.  Use whipped cream or store bought whipped topping to lighten it up.
·       Serve it warm from the oven and top with ice cream instead of frosting. 
·       Make it a banana split by serving it chilled with ice cream, bananas, nuts and whipped cream.  

Share your ideas.

As your bananas are getting very ripe, put them in the freezer to keep them for your banana bread or cake.  They will turn black, but be perfect for cakes or bread.  Unfreeze them and they will not need mashing because they will be so soft.  Never let an over ripe banana go to waste.  If you just have one, freeze it until you have more over ripe bananas to join it in the freezer. 

Have a great Sunday.  God bless you and yours.




Wednesday, January 17, 2018

Ramen Noodle Asian Cole Slaw


Ramen Noodle Asian Cole Slaw

You know how you get a craving for something you have not eaten for a long time?  I had one for Ramen Noodle Cole Slaw.  I have not had it for years.  I’ve had it several different ways.  You can let your imagination go and play with it.  You can use broccoli slaw, pumpkin seeds, almonds, or I had it made with a lettuce mix instead of cabbage slaw when mom and I went to the Cellar at Goods Furniture in Kewanee, Illinois. Today I’m just making and sharing it the simple way with sesame seeds and cabbage slaw because that is what I’m craving and it's simple.  You may wish to cut this in half, but I'm feeding 6 tonight.

16 oz. package of store bought cabbage cole slaw mix
2 Packages of Ramen Oriental Noodles 
6 Green onions or scallions (I'm using green onions)
1 Cup sunflower seeds (I’m using flavored Ranch because that is what I have)­

Dressing:
1 cup vegetable oil
½ cup rice vinegar
½ cup sugar
1 tsp. soy sauce
2 Packets from Ramen Oriental Noodles

Mix you dressing.  I put it in a mason jar and shake it until it is mixed well and set aside.  Taste it and adjust to your liking.

Chop your green onions.  I just use the greens, but you can also use some of the white of the onion if you like.  Set aside.

Mix your cole slaw, crushed noodles (set a few aside to put on top for a crunch just before serving if you like), chopped onions and sunflower seeds and pour your dressing over the salad.  Toss the salad until it is covered well.  Refrigerate for at least 2 hours.  Secret is the longer you refrigerate and marinate the better it is.  Serve cold.    

Variations:
·       Use mixed lettuce mix with carrots and purple cabbage to replace the cabbage slaw mix.
·       Use a broccoli slaw or kale mix.
·       Use roasted pumpkin seeds, cashews, peanuts or almonds in addition to the sunflower seeds.
·       If you are adding peanuts to the salad, try adding a tablespoon of peanut butter to your dressing.
·       Add some chopped red pepper for color and flavor.
·       Replace the oil with olive oil or a flavored olive oil like red pepper oil to give it a little heat or toss a few red pepper flakes into your mason jar.
·       You can also use cider vinegar or plain white vinegar.  Whatever you have.
·       You can add sesame seeds (add black for more color) and a small teaspoon of sesame oil for a more Asian flavor.  You can add additional soy sauce to the dressing. There is some soy flavor in the Ramen flavor packet, but I like a little more.
·       I love avocado and they are so good for you!  Try adding some avocado to the salad.
·       You can try adding bean sprouts or edamame to the mix.
·       Try adding something sweet like Mandarin oranges or sliced kiwi.
·       Make it a one course meal by adding cold baked chicken or cold shrimp.
·       Don’t have Oriental Ramen Noodles but have chicken or another flavor.  Just use the noodles but add soy sauce and a dash of salt to your dressing.
·       Want a more traditional slaw?  Add a little mayo to your dressing.

There are no rules when being creative.

Now the big question is what to have with it or it makes a great light lunch by itself.  It goes with almost anything.  Just enjoy your creation. 

Have a great day.  God bless you and yours.