Creamy Ground Chicken White Chili

I developed this recipe on a cold night, after having planned chicken lettuce wraps for dinner. I love chicken lettuce wraps, and my family does, too. But on this particular dreary, rainy, chilly day, I could not face eating lettuce for dinner! Ha! So I knew a soup was in order. I've made "regular" white chicken chili before, so I was sure that ground chicken would also lend itself well to this dish. And I was right. It was a big hit with my family.

You can adjust the spices based on your family's tastes...I've suggested the minimum amount here but feel free to increase it. You can also add some jalapeno slices if you need a little more kick.

Stay warm!

Creamy Ground Chicken White Chili

1 pound ground chicken
1 small white onion, diced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. salt
1 1/2 cups chicken broth
1/2 cup milk
1 can cream of chicken soup
8 oz. cream cheese, cut into small pieces (low fat works great!)
1 can corn
1 can white Northern beans or white Kidney beans (Cannellini)
4-5 green onions, sliced
1 cup shredded cheddar or Mexican blend cheese
jalapeno slices

In a Dutch oven, over medium heat, cook the onion and chicken until chicken is cooked through. Sprinkle the chili powder, cumin, cayenne and salt over the meat and stir to combine. Add the chicken broth, milk, cream of chicken soup and cream cheese to the pot. Bring to a boil, then reduce the heat to a simmer.

Add the beans and corn and simmer for 10 minutes or until heated through. Adjust the spices to your liking, then ladle into bowls and top with cheese, green onions and sliced jalapenos, if you desire. Serves 6.

Peanut Butter Fudge Bars

Well, we've had a good run of entrees here for the last few weeks, so it's time to talk desserts. And this one is one of the best. I've been reading Mel's blog for a long time, and her recipes never disappoint.

These bars are a good example. A peanut butter cookie base topped with fudge and then more cookie? Ah-mazing. Chocolate isn't my favorite dessert (shocking I know, but true) but these bars are seriously right up there in my all time favorites. I even like them better straight out of the freezer... well, maybe not straight out, but let them thaw for 5-10 minutes, and goodness me. I had to hide these in the back of the freezer so they wouldn't get devoured.

And you probably will want to freeze them - this recipe makes an 11x17 pan, so you'll have enough for a party and then some. You can halve the recipe if you like (bake in a 9x13 if you do); or you can make it in two 9x13s and give one away!

Peanut Butter Fudge Bars

Peanut Butter Cookie Dough:

1 1/2 cups butter, softened
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tsp. vanilla
1 1/2 cups creamy peanut butter
4 1/2 cups flour
1 Tbsp. baking soda
3/4 tsp. salt

Fudge:

1 can sweetened condensed milk
2 Tbsp. butter
Pinch of salt
2 cups semisweet chocolate chips
1 tsp. vanilla extract


For the peanut butter cookie dough, in a large bowl cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.

Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.

Reserve about 2 1/2 cups of the dough and set aside. Press the rest of the cookie dough in the bottom and into the corners of a greased 11x17 pan.

For the fudge, in a microwave-safe bowl, combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments on 50% power, stirring in between, until the mixture is nearly melted; then stir until creamy.

Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.

Crumble the remaining cookie dough over the top in small pieces.

Bake the bars for 15 minutes – but don’t overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

Recipe Source: Mel's Kitchen Cafe

Brunch Tostadas

Once in a while, I can recreate a great dish that I've enjoyed at a restaurant. Such is the case for these brunch tostadas. Now, to be clear, this is not the most complicated dish in the world. But still, it's something I would have never put together on my own had I not eaten it first somewhere else. And I'm so glad I did. (Both that I ordered it at the restaurant and that I made it at home!)

We had a fantastic long weekend in Kansas City recently and this was one of my favorite dishes. I had a hard time deciding what to order at The Corner Restaurant, because it all looked so good! But these tostadas won the morning, and now they have won themselves into the rotation at our house. And how could they not?? Crispy tostadas are topped with refried beans, guacamole, carnitas, queso freso and a sunny side up egg. The whole thing is just SO wonderful - and I can't wait for you to try it.

My kids exclaimed "you can make these again!" which is about the winningest endorsement I've heard. And I definitely will, if only because I love them so much!

If you've never bought tostadas before, they should be widely available in the Mexican aisle at your grocery. I bought mine at Aldi and they were cheap (shocking) and delicious. I suppose, if you're really ambitious, you could fry your own. Queso fresco, a Mexican cheese, is crumbly like feta and usually comes in a round. It also is widely available, even at Aldi.

I had leftover carnitas in the freezer that I simply warmed and crisped up in the frying pan. You won't need the whole recipe of carnitas for these tostadas, so be sure to put quesadillas or tacos on your menu for later in the week. Or, freeze the leftover carnitas - they freeze beautifully.

Also, it should be noted that I named these "brunch tostadas" because they have an egg on top! (And because I did eat them for breakfast at the restaurant.) However, at our house we eat them almost exclusively for dinner. So, no matter what they're called, I hope you will try them soon.

Get more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul, Fabulous.

Brunch Tostadas

8 tostadas
1 can refried beans
3-4 avocados (3 if large, 4 if not!)
1/4 cup finely chopped red onion
1-2 Tbsp. lime juice
1 tsp. minced garlic
1/2 tsp. salt
Carnitas
1/2 cup crumbled queso fresco
8 eggs

Prepare the guacamole by peeling and crushing the avocados. Stir in the red onion, lime juice, garlic and salt to taste.

Heat the tostadas in a 400-degree oven for 4-5 minutes or until fragrant and hot. Warm the beans in the microwave or in a saucepan on the stove top over low heat.

Heat a skillet over medium heat and spray with nonstick spray or melt 2 tsp butter. Cook the eggs until desired doneness, sunny side up.

Spread the refried beans among the tostadas, then top with guacamole. Place about 1/3 cup carnitas over each, then top with a cooked egg. Sprinkle queso fresco over the eggs and serve. Makes 8 tostadas.

Chicken Tikka Masala {Instant Pot}

Here is a great recipe for your Instant Pot for these cooler fall days. This dish was such a big hit in my family that the 13-year old took two big servings, and then placed a few grains of rice on her plate with one small piece of chicken. I inquired and she said "I'm so full but it's SO good. I don't want to stop eating!" That, my friends, is a ringing endorsement and one you should take seriously.

These kind of dishes are just made for the IP. I think pressure cooking helps intensify the spices - and it comes through here in a super flavorful combination. I've always thought this was a traditional Indian dish - but it turns out it was "invented" in a London curry house! No matter, we're just thankful someone invented it.

This is a simplified recipe; most chicken tikka masala recipes call for marinating the chicken in a yogurt before cooking. Here we just add it in with the tomatoes and the delightful onion, garlic and spice mixture. (You should be able to find garam masala in your grocery store spice aisle.)

I hope you'll try this soon - and I hope you get the same reaction I did from your family!

Chicken Tikka Masala {Instant Pot}

2 lbs boneless skinless chicken breast
1 tsp. coconut oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp. ginger, grated
2 Tbsp. garam masala
2 tsp. paprika
2 tsp. salt
28 oz canned fire roasted diced tomatoes
3/4 cup canned coconut milk
1/3 cup cilantro, chopped

Turn the Instant Pot on Saute mode. Add the coconut oil and let melt. Once melted add the onion, garlic, ginger, garam masala, paprika, and salt. Cook for 4-5 minutes until onions have softened. Press cancel to turn off the Saute mode. Add the tomatoes and scrape any browned bits off the bottom of the pot. Stir in the chicken.

Close and secure the lid and set it to manual for 15 minutes. After cooking, let rest for 5 minutes, then release the pressure.

Carefully open and stir in the coconut milk. Taste and adjust seasonings as needed. Stir in the cilantro or use it as a garnish.

Egg Roll in a Bowl

Well, I'm back from an unplanned summer/early fall hiatus. Life hasn't gotten easier or less complicated, but I am committed to posting regularly because I've been trying so many new, delicious recipes. I can't wait to share them all with you!

A few times a year, I find I have to go carb free for awhile to "undo" several months of less-than-ideal eating. Less than ideal for my clothes to fit, but super ideal for my taste buds, ha!

This is a fantastic recipe if you want all the deliciousness of a great Chinese meal, but no carbs. You won't even miss that deep fried wrapper. If you have any leftovers, they're great for lunch the next day - it seems like all the flavors intensify overnight. And speaking of intensity - you can make this as mild or as spicy as you like based on how much chili garlic sauce or sriracha you add.

This is one of our new favorite dishes. I hope you enjoy it as much as we do!

Egg Roll in a Bowl

2 Tbsp. sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on a bias
1 pound ground pork
1/2 tsp. ground ginger
1 Tbsp. Sriracha or chili garlic sauce, more to taste
14 - 16 ounce bag coleslaw mix
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 Tbsp. toasted sesame seeds

Heat sesame oil in a large skillet over medium high heat. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.

Add the ground pork, ground ginger and salt and pepper to taste. Sauté until the pork is cooked through. Add the coleslaw mix, Sriracha, soy sauce, and rice vinegar. Sauté until the coleslaw is tender.

Top with remaining green onions and sesame seeds before serving.

Baked Garlic Green Beans

Do you need to amp up the vegetable consumption in your life? Or find a way to get your kids to eat more veggies. If yes, then this super easy, super delicious preparation of green beans is for you. And maybe you eat plenty of veggies, but need a new inspiration - then this is for you, too.

Green beans are one of my favorite veggies and the kids at my house happily eat them as well. But when I made these, well, they gobbled them up. They actually asked for more and I didn't have any left on the pan! I think that may have been the first time we RAN OUT of vegetables at dinner! So, even though these aren't the most picturesque beans in the world, they are delicious, and they are super easy to prepare. I hope they'll make frequent appearances on your table this summer.

Baked Garlic Green Beans

1 to 1 1/2 pounds fresh green beans, rinsed and ends cut off
4-5 cloves garlic, chopped or minced
1 Tbsp. olive oil

Place green beans in a large bowl. Drizzle olive oil over green beans and toss. Add garlic and stir well to coat all the beans. Season with salt and pepper to your taste. Pour beans onto a lightly greased baking sheet (or use a silpat liner).

Bake at 350 for 17-20 minutes, tossing half way through the cooking process. Serves 4-6.

Sausage, Shrimp and Vegetable Skillet Dinner

I'm always on the look out for fast, easy and delicious meals - they are a life saver on weeknights, especially busy weeknights that involve sports practice, music concerts, and who knows what else. When you have less than an hour to cook AND eat, you have a bit of a challenge. But this is one of those recipes that comes to the rescue! And it only dirties one pan. Save the dishes for after the concert!

I added more meat and vegetables than the original recipe, so I ended up using my large electric skillet so that everything could cook evenly. It worked like a charm. And the best part? It's tremendously versatile - use your favorite veggies or the ones that are languishing in the fridge. I loved zucchini and asparagus together but I'm sure there are many other combinations that would be equally great. Quickly chop up the veggies and sausage, thaw the shrimp, and you'll have a really delicious dinner on the table in no time.

Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me.

Sausage, Shrimp and Vegetable Skillet Dinner

2 tsp. olive oil or coconut oil
12 oz. large cooked shrimp
2 tsp. Old Bay seasoning
12 oz. smoked sausage or keilbasa, chopped
1 cup diced red bell pepper
3/4 cup medium yellow onion, large diced
1 zucchini, chopped
1/2 pound asparagus, tough ends removed and chopped
2 garlic cloves, minced
1/4 cup chicken broth
1/4 tsp. red pepper flakes

Heat a large skillet over medium-high heat (or use a large electric skillet at 350) and add coconut or olive oil. Season shrimp with Old Bay seasoning and set aside.

Cook onions and bell peppers in skillet with for about 2 minutes; add sausage and zucchini to the skillet, cook another 2 minutes. Add shrimp and asparagus into skillet along with the garlic, and cook for 1 minute, then add chicken broth mix well to moisten all the vegetables. Salt and pepper to taste, and sprinkle with red pepper flakes. Serves 6.

Recipe Source: Adapted from Paleo Newbie