Creamy White Chili

This soup is one of my favorites.   It's pretty quick to put together--then simmer for 30 minutes and it's done.  I frequently get requests for the recipe when I take this soup to a gathering.  Hmmmm.  Think I'll serve it this weekend.  (Terry)


CREAMY WHITE CHILI
1 lb. boneless, skinless chicken breasts cut into ½ inch cubes
1 medium onion, chopped
1 ½ tp garlic powder
2 (15 ½ oz) cans great northern beans, rinsed and drained
1 (14 ½ oz) can chicken broth
2 (4 oz) cans chopped green chilies
½ tp salt
1 tp ground cumin
1 tp oregano
¼ tp pepper
¼ tp cayenne pepper
1 C sour cream
½ C whipping cream
In a large saucepan sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Yield: 7 servings.
 

Nacho Potato Soup

I love making soup.  I love eating soup.  As I looked over the recipes I had typed up for this blog, I realized that I had included only one soup recipe.  We need to fix that.  Nacho Potato Soup is Wayne's favorite so I will start with that one.  Whenever I mention this soup in front of Jeff (son), he always asks, "Then who's soup is it?"  (Not yo's potato soup--get it?)  Oh well.  You'll like it.  (Terry)


NACHO POTATO SOUP
In a large saucepan combine:
1 pkg (5 ¼ oz) au gratin potatoes
1 can (11 oz) drained whole kernel corn
1 can (10 oz) diced tomatoes and green chilies
2 C water.
Use the powdered cheese in the boxed potatoes
NOTE:  I use the mild tomatoes and green chilies
Mix well and bring to a boil. Reduce heat and simmer 15-18 min. or until potatoes are tender
NOTE:  Always takes longer than 18 minutes.
Add:
2 C milk
2 C cubed process American cheese (I use 1# Velveeta)
dash hot pepper sauce.
Cook and stir until cheese is melted.

Honey Beet Salad

I know this is wintertime, but we are still enjoying produce that we harvested from our garden last summer:  carrots, onions, potatoes, beets.  A couple of weeks ago I used our "fresh" beets to make a couple of salads.  One was a familiar favorite, but the other was a new salad.  Today I will pass on the new recipe.  I will save the other recipe for another time.  For both recipes, I put the unpeeled fresh beets through my salad shooter.  Then I boiled the shredded beets in salted water.  (Save that beet water to make beet jelly.)  When they were done, I put them in the fridge to cool off.  (Terry)


HONEY BEET SALAD
Place the following in a bowl:
2 C cooked, shredded beets
1/4 C chopped onion--sweet or red
1/4 C chopped walnuts
Dressing
Whisk together:
3 TB balsamic vinegar
1 TB honey
1 1/2 tp red wine vinegar
1/4 tp black pepper
Pour over beets.  Salt to taste.  Sprinkle with 2 TB fresh chopped parsley and 1/3 C crumbled feta cheese or blue cheese.

Popcorn Salad

   Awhile back I taught a short kitchen segment in Relief Society on making homemade mayonnaise.  I wanted something "to do" with the mayonnaise so the sisters could try it out.   That was when I thought of making Popcorn Salad--using the homemade mayonnaise.  I will tell you that I first mix up the salad using the amount of mayo the recipe calls for, but that is too dry for me.  So I add more mayo, probably ending up doubling the amount in the original recipe.
   I make a few other adjustments, mostly because I am lazy.  I usually use bottled, real bacon pieces.  I usually don't divide the cheese and bacon but just mix all of both ingredients right into the salad, rather than garnishing.  I do like to quarter the chestnut pieces. 
   Popcorn should be popped oil free.  1/2 C of kernels will be more than enough popcorn.  (Terry)


POPCORN SALAD
3/4 C mayonnaise  (I probably use 1 1/2 cups)
1 C diced celery
1 1/4 C shredded cheddar cheese, divided
1 can (8 oz) sliced water chestnut, drained
3/4 C crumbled cooked bacon, divided
1/4 C shredded carrot
2 TB minced chives
6 C popped corn
Mix all ingredients in a large bowl except popcorn.  Just before serving, add in popcorn and any additional mayo.  If you are garnishing with reserved cheese and bacon pieces, do that now.  Can serve as it or over a thin layer of shredded lettuce.  Serves 10 to 12.











　












　






　








　

Fresh Cranberry Salsa with Cream Cheese Dip

I am in love with cream cheese.  Sweet.  Savory.  Doesn't matter.  I found this yummy recipe from Our Best Bites that involves cream cheese and had to try it.  Now you've got to try it.  (Terry)


FRESH CRANBERRY SALSA WITH CREAM CHEESE DIP
Ingredients
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature


Instructions
Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.
NOTE:  Can divide salsa in half and use only one package of cream cheese, saving the rest for another time.