White Chicken Chili

White Chicken Chili

3 pounds cooked Great Northern Beans

2 pounds boneless chicken breast

1 tbsp olive oil

4 garlic cloves

1 medium onion (chopped )

2 tsp ground cumin

1/4 tsp ground cloves

1/4 tsp cayenne pepper

1 tsp ground oregano

1 - 4oz cans chopped mild green chilies (optional)

4 cups chicken stock or canned broth

20 oz Monterey Jack cheese, grated

Sour cream

Makes 6-8 servings

Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15-20 minutes. Remove from saucepan and dice into 1/2" cubes.

In another pot heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, and all the above spices. Saute for 2-3 minutes. Add chicken, beans, stock, and 12 oz cheese, let simmer for 15 minutes. Ladle into bowls and top with 1 oz cheese. Serve with a side of sour cream.

Honey Wheat Bread

1 1/2 c warm milk
2 Tbsp butter
1/2 c honey
2 c bread flour sometimes more
1 2/3 c wheat flour
1 Tbsp sugar
1 tsp salt
1 package yeast

Cinnamon Rolls

Dough

• 1/2 Cup water (110-115°, bath water temp)
• 2 pkg. active dry yeast
• 1 tsp. sugar
• 11/2 Cups whole milk
• 1/2 Cup butter (1 stick)
• 2 large eggs
• 1/2 Cup sugar
• 2 tsp. salt
• 6 Cups white flour (approximately)

Filling

• 1 c sugar
• 4 tsp cinnamon
• 1/4 c butter, softened

Frosting

• 1 # powdered sugar
• 1/4 c softened butter
• 4-6 Tbsp milk
• 2 tsp vanilla

Dissolve the yeast and teaspoon of sugar in the warm water in a large mixing bowl and let sit about 5 minutes until foamy. While that is sitting, put the milk and butter in a glass pitcher or microwaveable dish. Heat in microwave about 1 1/2 minutes to 110-115°. The butter does not need to melt totally. Add the eggs, sugar, salt, milk/butter and about 1/2 of the flour to the yeast mix. Stir until smooth. Gradually add the remaining flour, 1 cup at a time, until you get a firm but soft dough. Reserve the final 1/2 cup of flour and place it on the surface of the table. Turn the dough out on top of that last bit of flour and knead until smooth, about 10 minutes. The amount of flour will vary according to humidity levels in the flour and in your kitchen, so you might need a bit more. It is okay if the dough is soft, but it shouldn’t stick to your hands. Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down and let rise again, about 30 minutes more. This can be done the night before, and the second rising can take place in the fridge while you sleep, which makes the rolls easier to bake for breakfast.

For the filling, combine the sugar and cinnamon. After the last rise, place the dough on a lightly floured surface (i use SilPat) and roll out to a long rectangle (usually about 10x15). Using a basting brush spread the softened butter all over the dough then liberally apply cinnamon and sugar. Tightly roll lengthwise and pinch seams together. Use a sharp knife to slice the cinnamon rolls 1 1/2 inches thick and place each roll in a greased 9x13 pan. Cover the rolls and let rise again for 30 minutes. Bake at 350 for 15-20 minutes.

Chocolate Chippers

1 cup butter, room temperature (I soften mine in the microwave at 10% power for 90 seconds at a time until bendable, usually 3 times if it's straight from the fridge)
1 cup dark brown sugar
1/2 c sugar
1 Tbsp vanilla
2 eggs, room temperature (you can put these in a bowl of warm water if you're in a rush)
2 1/2 c AP flour
1 tsp salt
1 tsp baking soda
2 c chocolate chunks

Cream butter on high until white (3-4 minutes). Add sugars and cream until light and fluffy (usually another 4 minutes in my KitchenAid mixer). Really beat it to death, I realized as late as a couple of years ago that I was not actually waiting until the sugar and butter was creamed. Here's a good picture of how it might look (though yours will be darker because of the brown sugar). Add in vanilla and eggs (one at a time, beating 1 minute after each addition).

Sift the dry ingredients together and pour into batter. Mix on low (my setting is called stir) just until blended (about 20 seconds). Pour in your chocolate and stir them in by hand until evenly distributed. (You could also add nuts or M&Ms, sometimes I put in coconut and oatmeal along with chocolate chunks).

Scoop cookies with a big ice cream scoop onto a parchment lined cookie sheet. I think the size is essential because you want them chewy on the outsides and gooey on the insides. Now here is the secret: refrigerate or freeze the cookie dough balls for at least 12 hours (preferably 48 hours). Supposedly this helps the eggs get absorbed by the dry ingredients.

Bake the cookies in a preheated 325 oven for 12-14 minutes, rotating cookie sheet halfway through. Take them out just as they are set and leave them on the hot sheet to finish cooking.

Perfect Microwave Rice

1 cup Adolphus long-grain rice
2 cups water or stock
1/2 Tbsp of butter
salt and pepper

Combine all ingredients in 2 qt Pyrex dish. Microwave* uncovered at full power for 10 minutes. Cover, then microwave at 30% power for 7 minutes. Allow to stand covered 5 minutes. *My microwave cooks at 1200W.

clark's room

The room is pretty small (with slanty ceilings) so we are limited in what we can do:



Here is a dresser i would like to use, but it's big--46 inches wide. i'm hoping we can use that in the room and i can use his existing dresser in my hobby room to store my growing masses of fabrics.


Here's a view from the corner--ignore the colors on these first two shots (I had to use the flash).


View from the bedroom door.


This is the wall the crib was on.


View from the windows.

View from the crib wall (the changing table is going of course).

More pics

These are the only two windows in the kitchen. I have also thought about doing roman shades on the playroom french doors that lead to the backyard until i can scrape up $500 for plantation shutters.

Here are the Ginseng (bloom/sand and rosebud/raspberry) tacked up together.


Here are archictectural sky and lodge lattice sky.

from pantry over playroom (yikes)



view of family room (for context) ignore hideous country blue recliner and cluttered armoire

from kitchen overlooking breakfast room into playroom (right) and family room (left)



from playroom


from breakfast room

formal dining room (open to formal living). the front door and tile entry is just to the right of this picture. the walls in the living areas are SW restrained gold.


this doorway is between the staircase and the formal dining room and leads down a short hallway to the kitchen. i have an office on the left.


view of the kitchen from the hallway. i tacked some fabric up there to look at. also forgive the ghetto fan--it's impossible to bake without one here these days. i would someday love to beadboard that island and replace the counter top with butcher block.

view from my front door looking over formal living room.





view from kitchen hallway entry over formal dining...you can see half bath and entry to my room

Blueberry Streusel Muffins

1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sugar
1 cup fresh blueberries
3/4 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten

Streusel topping: 1/4 c sugar, 2 1/2 Tbsp flour, 1/2 teaspoon cinnamon, 1 1/2 Tbsp butter (Mix sugar, flour, and cinnamon. Cut in butter with pastry blender until mixture is crumbly.)

Combine first 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full, and sprinkle with streusel topping.
Bake at 400° for 15 to 20 minutes or until golden. Remove from pans immediately; cool on wire racks.

Almond Poppyseed Muffins

Whisk:
2 c flour
1 tsp salt
1 tsp baking powder
1 1/2 c sugar

Whisk in separate bowl:
1 c milk
3/4 c oil
2 eggs
1 tsp vanilla extract
1 tsp almond extract

Stir wet into dry just until moistened, fold in 1 Tbsp poppy seeds. Bake muffins for 18 minutes (rotating halfway through) at 400F.

Spanish Rice

Heat 1 Tbsp of vegetable oil (I prefer to use rendered bacon fat if handy) over med-hi heat until shimmering. Add some (1/2 cup) small dice onion and 1/2 bell pepper (small dice or julienne) and saute 5 minutes. Add 1 cup of white rice and saute 5 minutes more. Add 2 tsp of minced garlic, 1 tsp of cumin, and 1 tsp of chili powder (more or less for spice) and saute 60 seconds or until fragrant. Pour in 1/2 c tomato sauce and 2 cups of chicken stock (I like Kitchen Basics brand). Stir and bring to a boil, then cover and reduce heat to low. Don't peek for at least 15 minutes (usually more like 20). When it's done, fluff with a fork and remove from heat and let stand covered for 5 minutes more.

Mexican Lasagna

adapted from Pioneer Woman

1 dozen flour tortillas, cut in quarters
8 oz salsa verde (I like Herdez)
1 1/2 # lean ground beef
1 lg onion, small dice
1 lg bell pepper, small dice
1 Tbsp minced garlic
1 pkg taco seasoning
1 can beans, drained (I like black or pinto)
24 oz shredded cheese (I like Mexican blend)
1 recipe Spanish rice
3 cups frozen whole kernel corn
8 oz enchilada sauce or 1 recipe ranchero sauce

Preheat oven to 375. Prepare taco meat. brown ground beef with onion, garlic, and bell pepper on stove, drain fat and return to pan. Add taco seasoning and simmer with water according to package directions. Spread half of salsa verde on bottom of 9x13 pan. Layer one-third of tortillas over salsa verde. Spread rice over the tortillas, followed by 8 oz shredded cheese. Layer another third of tortilla quarters over cheese. Pour the rest of the salsa verde over the tortillas. Spread taco meat over the tortillas. Top with corn, then 8 oz cheese, then beans. Layer remaining tortillas on top, then top with remaining cheese. Pour ranchero/enchilada sauce over top and bake until cheese is melted and bubbly.

EMMY'S PUMPKIN-CHOCOLATE CHIP MUFFINS

Don't dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you're still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed! 

MUFFINS 

1 2/3 cups King Arthur Unbleached All-Purpose Flour 

1 1/3 cups Baker's Special sugar or granulated sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

3/4 teaspoon salt 

1/2 teaspoon nutmeg 

1/2 cup chocolate chips or cinnamon chips 

1/4 cup Toffee Flavored Bits (optional) 

1/2 cup diced walnuts or pecans 

1 teaspoon vanilla 

1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil 

2 large eggs 

1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling) 

1/3 cup water 

GLAZE 

1 cup glazing or confectioners' sugar 

2 tablespoons melted butter 

1 tablespoon milk 

1/8 to 1/4 teaspoon ground cinnamon 

 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go. Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins. Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Quadruple Recipe

MUFFINS

6 2/3 cups King Arthur Unbleached All-Purpose Flour

5 1/3 cups Baker's Special sugar or granulated sugar

4 teaspoons baking powder

2 teaspoon baking soda

1 Tablespoon salt

2 teaspoons nutmeg

2 cups chocolate chips or cinnamon chips

1 cup Toffee Flavored Bits (optional)

2 cups diced walnuts or pecans

4 teaspoon vanilla

1 1/3 cups melted butter or melted vegetable shortening; OR 1 1/3 cup vegetable oil

8 large eggs

1 29 oz can) solid-pack pumpkin (not pumpkin pie filling)

1 1/3 cups water

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins.

Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Squash Casserole

Squash Casserole
(serves 12 - 14 - I usually make half, so have noted my subs)

3 lbs yellow squash (I use about 3 or 4 crookneck squash, depending on the size)
1 1/2 lbs zucchini (I use one large one)
2 large sweet onions, chopped (I use one)
1 large red bell pepper, seeded and chopped (I usually use one medium size one)
1/2 cup water
1 lb sharp cheddar cheese grated (I just eyeball this and use what I feel like)
5 ears fresh corn, cut and scraped from the cob (I use 3)
2 - 3 fresh jalapeno peppers (I use one, sometimes a serrano or whatever is available, doesn't seem to matter)
1/2 tsp salt (salt to taste)
1 pint sour cream (I use one cup)

Preheat oven to 350 degrees.
Wash and slice squash and zucchini into thin rounds.
In a large heavy pan, cook the squash, onions, and bell pepper in 1/2 cup water over medium heat until tender. Drain liquid and mash with a potato masher.
Add the cheese, corn, peppers, salt, and sour cream. Stir to mix well.
Pour into a casserole dish, sprinkle some more cheese on top. Bake until bubbly or starting to brown. Serve immediately.

Baked Macaroni & Cheese

Baked Macaroni and Cheese
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) shredded cheese (mild or sharp process or Cheddar), divided
8 ounces (2 cups) Mueller's elbow macaroni
1/4 cup buttered bread crumbs
Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Stir in 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni 5 minutes and drain. Combine with sauce in a buttered 2-quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375°F about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.

Beth's crepes

1 c flour
1/2 tsp salt
3 Tbsp powdered sugar
1 1/2 c milk
3 eggs, well-beaten
1/2 tsp lemon extract
2 Tbsp melted butter, plus more for pan

Mix dry ingredients. Whisk wet ingredients together and add slowly to dry ingredients. Pass batter through sieve if lumpy. Heat nonstick skillet over med heat and then brush with melted butter (it should sizzle). Remove pan from heat, quickly pour 1/8 cup of batter in skillet and tilt pan to cover bottom. Return to heat. Cook briefly, then flip.