A Quick White Chicken Chili Recipe

Today, my husband came home early from work because he was down in the back, again. 😞 He had a long drive home, and then I heated up a water bottle and sent him off to bed. Poor guy! I know all about horrible back pain. It ain’t no fun!

Meanwhile, I got busy on a cozy fall meal. A quick white chicken chili for when he woke up. 😊

I had previously shopped at ALDI and this was a last minute dinner idea, but I had everything I needed already on hand. (ALDI is our favorite store!πŸ‘πŸΌ)

Here’s what you’ll need:

2 large chicken breasts or tenderloins-cubed

8 small sweet peppers-cubed (variety of color)

3 stalks of green onions-chopped (I like to use scissors)

Seasonings to your taste: garlic powder, smoked paprika, salt, pepper, basil & thyme

1 T chicken base (optional)

2 cans of great northern beans (Any white bean will do.)

1 can of chicken broth

2 C water

1 small bunch of cilantro

1 pint heavy whipping cream

*And if you want it a little spicy add some chili flakes or green chilis. 🌢

Directions:

Cook the chicken in a skillet with olive oil and butter. Slightly undercook it so that when you continue cooking it with all the vegetables, it doesn’t get tough.

Remove from skillet and sautΓ© peppers and onions adding a little more oil and butter.

Add the chicken back in and then the remainder of the ingredients except the heavy whipping cream. You’re going to bring everything to a boil, and you don’t want the cream to curdle. Once boiled and the chicken is completely done, add in the cream and bring it to a slow simmer. Now you’re ready to serve!

It is so yummy!

I must admit I went back for a couple bowls. πŸ˜‰ It was a perfect meal for this cozy, fall day. And hopefully it will help the hubby feel better too!

I also made my favorite cornbread recipe to go along with this yummy chili.

Here is the link to that recipe: cornbread

Do you like a white chili? **************************Here’s a little fall video I made for ya to put you in the cozy mood. πŸ€—πŸ

Quick, Cheesy, Vegetable Casserol

I realized my husband was coming home soon and I hadn’t finished (or even started) cooking dinner,πŸ€¦πŸΌβ€β™€οΈ so I quickly ran to look for things. I had steaks for the grill but needed a vegetable side dish.

In the freezer, I found some cauliflower that I had forgotten about. I had quickly chopped then threw it in the freezer as we had to leave for Georgia when we heard our first grandbaby was coming!

I had just bought a bunch of groceries, so I quickly cooked up a lot of things and froze the rest. I also found some fresh broccoli and half a jar of Cheeze Whiz, ricotta and whipping cream from previous dinners. So, away I went creating something quick while trying to use up all these items so they wouldn’t go to waste. I hate waste, don’t you?

Anyhow, it ended up being so delicious we kept going back for more. (And my husband usually won’t eat cauliflower.) One of the yummiest, quickest vegetable dishes I’ve ever made quite honestly.

Hope you can whip it up as quick as I did. πŸŒͺ Or get your kids to eat it by making it taste like mac n cheese ha! πŸ‘πŸΌ

Feel free to substitute some ingredients!

Ingredients:

1 small head of cauliflower

1/2 head of broccoli

1/2 small jar of Cheese Whiz

1/2 C shredded sharp cheese

1/4 C ricotta cheese

1/2 C heavy cream

Seasonings to taste:

garlic powder

onion powder

black pepper

smoked paprika

croutons, seasoned breadcrumbs or herbed stuffing (like I had leftover from last Thanksgiving. ) 😳

2 pads of butter

Instructions:

Boil veggies πŸ₯¦ till tender but not mushy. Drain, then add to a deep pan. (Use something you can later transfer to the oven.)

Over medium heat, Stir in the Cheeze Whiz, cream, and spices to taste.

*Remember the Cheeze Whiz is mighty salty already so watch how much extra seasoning you add!

You may have to soften some of this in the microwave before adding to your vegetable pan.

But hold back the shredded cheese for later. 🀚🏼

Gently mix everything together so as not to break up the tender veggies.

Now top with your croutons or stuffing 😁 and the shredded cheese.

Lastly, add your pads of butter and place in the oven broiling till slightly brown.

*Be careful to set a 5 min timer ⏱ or you might burn it like I do most things when I quickly want to β€œbrown” something! πŸ”₯πŸ€¦πŸ»β€β™€οΈ

NOTE: This can be keto friendly by shredding your own cheese and omitting the croutons.

Enjoy!

Garlic Buttered Shrimp and Asparagus

When I was younger, you couldn’t get me to eat ANY kind of seafood. None. Nada.

The thought of going to Red Lobster after church…just yuck.

I think it had something to do with the fact my dad used to take me fishing with him out on Balboa Bay in California. We used to be out for hours trying to catch fish…many a time we caught seagulls. 🎣 They’d sweep down and pick up our bait as the line was spinning out into the sky. Oh, the memories. But during those long hours of baiting, and smelling stinky fish all while drinking V8 out in the heat of the day, 🀒 well, it just seared it in my brain. “NO, YOU WIll NOT LIKE SEAFOOD!” πŸŸπŸ πŸ¦‘πŸ¦πŸ¦€

And I didn’t for many many years.

Then, somewhere between high school and college I was asked pleaded with (more than once) to try fried shrimp, and I actually “tolerated” it. (I think because it was fried, so I barely tasted anything seafoodish.) I later graduated on to trying grilled shrimp and scampi.

It was a big leap for me. πŸ˜‚ I guess anything with garlic and butter on it has resonated with me.

So, here I am. Now sharing my own shrimp dish. Unreal.

But this turned out better than I would’ve thought as I’ve literally only made shrimp twice in my life. It met the hub’s satisfaction, so it’s going on the blog. πŸ™‚

You will need:

1 lb peeled and deveined shrimp (Yes, I actually did this myself..I know!😱)

Olive oil to coat your pan

5 cloves of crushed Garlic (or jarred minced garlic can be used.)

1 stick of butter

Salt

*Red pepper flakes

*Smoked paprika

1 & 1/2 Lemons

*Parsley

*Asparagus cooked


*optional items

Instructions:

In a hot skillet, add olive oil just to smoking temperature. Next, add in the shrimp, constantly tossing till slightly pink (roughly a minute) and then add in your garlic and red pepper flakes (small amt) turning everything for about another minute being careful not to burn seasonings. Add butter to your liking. (If your butter is salted no need to add salt.) Add paprika, and finish with chopped parsley and lemon juice. You just want to toss your shrimp till they turn a darker pink and curl slightly. I then added steamed asparagus mixing it all together and added a bit more of the seasonings also more lemon juice. (This is all to taste.)

It assure you it will be delicious! πŸ‘ŒπŸΌ

Just ask my hubby and this shrimp 🦐 eatin’ gal now. πŸ˜‰

What is your favorite seafood and where would you like to be eating it about now? We just got a snowstorm, so I vote Hawaii!

Items to buy:

I love my pan: https://amzn.to/2DkT2Ar

Peeled & Deveined shrimp: https://amzn.to/2MoNqbC

WOK: https://amzn.to/2Cv7l3W