Tuesday, August 23, 2011

Garden Chili Bean Soup

In a large crock pot add 4 cups of dry beans that have been rinsed. Add enough water to fill 1/2 the crock pot. Turn on high and cook beans for 4 hours.

I used 2 cups DARK KIDNEY BEANS and 1 cup PINTO this time.

After 4 hours I added:

I drain most of the cooking water and add fresh....enough to cover plus some.

1 green bell pepper chopped
1 onion chopped
1 clove garlic chopped
2 organic carrots shredded
2 stalks celery chopped
1 can of organic chopped tomatoes (or 2 tomatoes from the garden are even better)

1/4 cup chili powder
5 beef bouillon cubes (or veggie bouillon if going vegetarian)
1 tsp dried thyme
1 tsp dried oregano fresh if you have some? I dried mine from the garden.
A dash of sea salt
A pinch of sugar

I will be also adding some left over prime rib with the bone to add some meat and flavor. You can use any kind of cooked beef....or just go vegetarian tonight?

I like my chili thick so I add some cornstarch to a bit of cold water and then add to the hot stuff already in the pot.

Continue to cook on HIGH for at least 2 more hours!

I like to top with cheddar cheese, black pepper,sour cream and scallions if I have some!

I also like to make fresh cornbread and a salad to go along with dinner!

Monday, March 28, 2011

Swiss Chicken Bake


6 chicken breasts , boneless skinless

6 slices (4"x 4") Swiss cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup milk or a full can of evaporated milk

2 cup herb stuffing mix

1/2 cup butter melted

I also like to add 1 Tbsp. onion flakes to soup mixture.

Place 6 boneless skinless chicken breasts in a casserole dish.
Top each breast with a slice of Swiss cheese.
Mix both cans of cream soup with 1cup milk (or full can of evaporated) and pour over chicken.
Take 2cups herb stuffing mix and 1/2cup melted butter....stir together and sprinkle over chicken!

Bake for 45-50 minutes at 375. It will be hot and bubbly!

I serve it over white or brown rice.
There is lots of gravey sauce from the chicken. 
 I use 2 cans of soup not just one as the original recipe calls for! Yummo!

The first time I had this casserole my neighbor made it for our family after the birth of my 2nd child Jacob! I have made it a few times since (I now have 6 kids here and 1 in heaven).
I will be cooking this recipe tonight to bring over to Angela (a mom from co-op) who just had a baby! Angela had this recipe posted on her recipe blog to give us ideas of what there family likes to eat! Congrats Angela and Dominic of the arrival of your new baby!

Peace and Blessings,

Chicken Potstickers

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These Chicken Pot Stickers are an easy how to make pot stickers recipe that will leave you satisfied. It's not only one of the best Chinese food recipes, it's also simple to make.

Yields : 48
Cooking Time: 36 min


1 1/2 pounds ground chicken

1/2 cup green cabbage, shredded

1/3 cup green onions

2 teaspoons gingerroot, chopped

1 teaspoon sesame oil

1/4 teaspoon white pepper

1/2 cup red bell pepper, finely chopped

1 egg white

1 package (10 ounces) round wonton skins

2 cups chicken broth

4 teaspoons soy sauce


1.Mix all ingredients except wonton skins, broth and soy sauce.

2.Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin.

3.Pinch 5 pleats on edge of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge.

4.Repeat with remaining skins and chicken mixture.

5.Spray 12-inch skillet with nonstick cooking spray; heat over medium heat.

6.Cook 12 pot stickers at a time in skillet for 3 minutes or until light brown; turn.

7.Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes.

8.Uncover and cook 1 minute longer or until liquid has evaporated.

9.Repeat with remaining pot stickers, broth and soy sauce.