Green Chili Chicken Pizza

Another great homemade pizza (minus the crust, but by all means go for it if you do.)  This combination is one of my favorites.

Green Chili Chicken Pizza

1 7oz can whole fire roasted green chilis, seeded and cut in four lengthwise

~2 cups alfredo sauce

1 bag shredded italian cheese mix

ricotta cheese

1-2 chicken breasts, cut up into small chunks

1/2 tsp garlic, minced 

1 pizza dough (we like Pillsbury thin crust)

Preheat oven to 350 (or whatever package says.)  Bake crust until just firm and light golden. Remove from oven.

In a saucepan, over medium heat, melt margarine and cook chicken with garlic until done.

Spread alfredo sauce over top of crust.  Add green chilis and chicken.  Dallop small spoonfuls of ricotta evenly over toppings, then sprinkle italian cheeses over that.  

Bake until cheese is bubbly.

Creamy White Chili

I'd had this bookmarked for awhile and finally tried it tonight.  So. Good.  I've liked most of the recipes from the Kitchen Cafe blog, but I like to cross reference reviews sometimes.  I checked Recipezaar's site and they had the exact recipe and it was at the very top of the ratings list.  Something like 200 people rated it 5 stars, so needless to say, I was really looking forward to this.  Not disappointed a bit; it was de-licious.  The first bite Jon took was followed by exclamations of praise, and when i get that kind of reaction from him on a soup I know it was a success.

Creamy White Chili
My Kitchen Cafe Blog
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper ( I was afraid of the heat ad wanted my kids to eat it so i reduced to 1/8 tsp and it still turned out great, just perfect for me actually)
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Matthews' Creamy Chicken Enchiladas

This recipe is a conglomerate of several family recipes.  We love these and they find themselves in our rotation often.

This recipe actually makes a lot; I think one 9x11 casserole dish worth and an additional 8x8 dish. We usually make one for dinner and then freeze the other or take it to someone who's just had a baby. Also, we like cheese so I don't remember how much we actually use but it's probably more than we should.

Matthews' Creamy Chicken Enchiladas

Leah and Jonathan Matthews

Ingredients

1 can grn. enchilada sauce
1 can cream of chicken soup
~ 1 cup sour cream
1 bunch green onions, chopped
5oz can chopped grn. chilis
~3 chicken breasts, stewed and shredded
1 lb block cheddar or colby jack cheese, grated
~12 corn tortillas, plus 8 extra for additional dish
Veg. or Canola oil

Preheat oven to 350.

In a large bowl, mix together first five ingredients. Reserve about 2 cups in a seperate bowl (this will be for the topping.) In the main bowl add the chicken and ~ 1 cup or cup and a half of cheese.

In a small frying pan, pour 1/4 to 1/2 inch deep of oil and heat on med. Put in each tortilla one at a time just long enough to heat and soften it, not to make it crunchy. Put them on a paper towel lined plate and then pat them with another when they're all done.

Fill each tortilla with chicken filling and roll up placing seam side down in casserole dish. I can usually fit 12 in a 9x11 dish, about 8 in an 8x8 dish. Spread reserved sauce on top of all and sprinkle more cheese on top. You can also add more chopped green onion on top as garnish.

Bake until heated through and cheese on top is bubbly. When I make the freezer one, I usually try to take it out and put it into the fridge in the morning or the night before i'm going to make it to thaw.

Chicken and Vegetable Dumpling Soup

Great flavors, yummy dumplings.  Such a wonderful meal for a cool night.  We quite enjoyed this and I'll definitely make it again.

Chicken and Vegetable Dumpling Soup
My Kitchen Cafe Blog


Serves 6
Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)
Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas
Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

Monkey Muffins

Oh, these were good, too good actually and too easy.  Which means I may make them more than I ought.

Monkey Muffins

Pioneer Woman Cooks Blog

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Difficulty: Easy

Servings: 12

Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb.