White Bean Chicken Chili

For the chicken in this recipe, you can poach 4-5 bone-in chicken thighs until very tender, then pull the meat off the bones in shreds. Or you can buy a rotisserie chicken and pull the meat off. You will need about a pound of cooked chicken.

2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. minced garlic
1 green pepper, chopped
1 yellow pepper, chopped
2 cups chicken stock or broth (If I cook my chicken, I use the left over strained stock.)
1 16-oz. jar Herdez salsa verde (I use mild.)
1 4-oz. can green chopped chilis (I use mild.)
1 16-oz. can petite diced tomatoes
1/2 tsp. oregano
1/2 tsp. cumin
1-1/2 tsp. chili powder
11-oz. can Del Monte summer crisp corn. (This is what I use but you can use fresh corn, or any other canned or frozen corn.)
Two 15-oz. cans Cannelini beans (white kidney), drained, or any other white beans you prefer.
Salt and pepper to taste.

Directions:

1. Heat oil and cook onion, garlic, and chopped peppers until soft.

2. Stir in stock, salsa verde, green chilis, tomatoes, and spices. Bring to a boil, and then simmer about 10 minutes.

3. Add corn, chicken, and beans. Simmer 5 minutes. Season with salt and pepper to taste.

Notes:
If the chili is too thick, you can add more stock/broth to thin, depending on your preferences. For serving, I like to top it off with shredded cheese, sliced green onions, sour cream, guac, with tortilla chips on the side for scooping.

Chickpea and Tomato Pasta

This recipe has become a go-to recipe for the vegan and dairy restricted members of the family. Just omit the Parmesan. It's easy and delicious and will be enjoyed by all!

As written, it's enough for 3, but it works well doubled if you have a larger crowd. You might want to use only 3 cups of stock, and then add more if needed.

3 T. extra-virgin olive oil

1 bunch spring onions

Kosher salt

1/2 t. rosemary

1 15 oz. can chickpeas, drained

1 15.oz. can petite diced tomatoes

1 1/2 T. capers, chopped

6 oz. orecchiette or other short pasta (I use small shells)

2 T. finely chopped parsley

Freshly ground black pepper

Vegetable stock--unsalted

Parmesan, finely grated

Slice the spring onions, separating the green from the white. Mash half of the chickpeas with a potato masher. In a large pot, cook the onion whites in olive oil until soft. Add the garlic and continue to cook for about 5 minutes. Add the rosemary (and any other seasonings to your taste--I have also used oregano, basil and thyme). 

Add the chickpeas, tomatoes, and capers and continue to simmer until slightly thickened, about another 5 minutes. Add the pasta and about two cups of vegetable stock. Add a little more if you think your pasta will need it. Increase the heat to bring to a simmer and cook pasta until al dente, stirring frequently to keep from sticking, about 13-16 minutes depending on shape. Stir in parsley, season with salt. Serve in bowls topped with parmesan, green onions and fresh pepper.

Bacon and Cheddar Quiche

The best thing about quiche is that it can be served for breakfast, brunch, lunch or dinner. Always perfect with fresh fruit or a tossed salad.

1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese

Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.

In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.

Asparagus and Mushroom Quiche

Another yummy quiche in my ever-expanding repertoire of quiches.

6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper

Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.

Sausage and Cranberry Quiche

This is a great companion quiche to the Basic Quiche, when prepared with the vegetables. Always a favorite when I make Sunday brunch.

1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half

Preheat oven to 400 degrees.

Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.

Cranberry Canes

My mother would make these every Christmas when we were growing up. They have been a family favorite for many years now.

Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.

Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel

Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.

Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)

Piccalilli

This cold vegetable salad is very similar to bean salad, but as my husband says, "tastier".

Use whatever vegetable combinations you like, and adjust the seasonings according to your taste, but I make it as it is written here.

I also use "no-salt added" vegetables, when available.


1 can French-style green beans  (drained)
1 can wax beans (drained)
1 can light red kidney beans (drained)
1 can shoe-peg corn (drained)
1 medium red onion (chopped)
1 cup chopped fresh bell pepper (I use a combination of red, green and yellow for lots of color!)
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard)
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon turmeric
1/4 teaspoon ground black pepper
1 teaspoon salt

Place drained canned vegetables and chopped fresh vegetables in a heat proof bowl.

Place remaining ingredients in a saucepan and heat to a boil. Remove from stove and pour over vegetables. Allow to cool, then refrigerate before serving. Keeps in refrigerator for about two weeks.