Roasted Poblano And Chicken Chili Soup With The Use Of A Crockpot

Love when you discover a delicious recipe on accident! I call this a chili soup because my intentions were to make a chili but at the end of this whole thing the consistency was more like a soup, but I was not upset! This is so good! With the perfect amount of heat! I hope you enjoy this recipe!

Total Cook Time: 6 hours and 15 minutes

What You Need:

A crockpot***

1 1/2 – 2 1/2 lbs of chicken thighs (not breasts or tenders)

1 4oz can of green chiles

1 1/2 cup of chicken broth low sodium

5 poblano peppers

1 8oz block of cream cheese

1/2 to 1 cup of frozen corn

2 15.5oz cans of Bush’s Best White Beans in Chili Sauce

1 tablespoon of olive oil

For The Spices:

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of thyme

1/2 teaspoon of turmeric

1/2 teaspoon of basil optional

Toppings (Definitely Would Not Skip):

Freshly Diced avocados

Shredded Monterey cheese or Pepper Jack for even more of a kick

Fresh Chopped cilantro

Crushed up tortilla Chips

Steps:

1. Add your chicken thighs, chicken broth, Green Chiles, 1 poblano pepper with the top cut off and seeds removed, the olive oil, and spices. Set for LOW at 6 hours.

2. At 4 1/2 hours, line a cooking sheet pan with foil and place the remaining 4 poblanos on the pan. Broil both sides (3- 5 mins on each side) until charred. Immediately place the peppers into a large ziplock bag and allow to steam for 10 mins. After the 10 minutes, peel the skin and cut in strips.

3. By now there should be about an hour left to cook. Quickly open the lid and add the block of cream cheese, the 2 cans of beans undrained, the corn, and the roasted poblano peppers. Place lid back on crockpot adding about 15 to your cooking time. (Total crock pot time 6 hours and 15 minutes)

4. Turn crockpot off, remove lid, and begin to mix and shred the meat. Taste and add additional salt or spices as needed.

Serve immediately with fresh cilantro, Monterey cheese, and diced avocado!

So good!

Note: if this is too spicy, just add a dollop of sour cream to your serving. Enjoy!

Chicken And Dumplings

What You Need:

For The Chicken Soup

2 to 3 lbs of chicken drum sticks and chicken thighs ( I get one pack of drumsticks and one pack of just chicken thighs. As long as the weight combined is 2 to 3 pounds)

1/2 cup of chopped carrots

1/2 cup of chopped celery

1/2 cup of apple cider or apple juice

6 cups of chicken broth

1 medium onion finely chopped

4 to 5 garlic cloves finely chopped

4 tablespoons of unsalted butter

2 tablespoons of olive oil

1/2 teaspoon of thyme

1/4 teaspoon of turmeric

1 teaspoon of oregano

1/2 cup of half and half

Salt and pepper for additional seasoning

For The Dumplings

1 1/2 cups of flour

1/2 cup of corn meal

1 tablespoon of baking powder

1 teaspoon of salt

1/2 teaspoon of pepper

1 1/2 cups of half and half

A handful of chopped fresh parsley


Steps:

1. Chop up all your veggies (onion, celery, carrots) and place in a bowl. Combine your spices and place in a separate small bowl.

2. Heat up a large skillet on medium high heat. Melt 2 tablespoons of butter and add a tablespoon of olive oil to the skillet. Brown both sides of the drumsticks. Remove from skillet and place on a sheet pan lined with foil. Add 2 more tablespoons of butter and 1 tablespoon of olive oil and sear both sides of the chicken thighs. Then place on the sheet pan with drumsticks.

3. In the same skillet sauté the veggies until softened. Add the spices to the veggies and mix well.

4. Heat up a large pot on medium high heat and add the chicken broth and apple cider. Add the veggies along with the remaining oils from the skillet to the pot. Next add all the browned chicken. Reduce heat to low once it begins to boil. Cover lid loosely and cook chicken for 25 mins. (ensure it’s on a simmer, not a full blown boil)

5. At the 15 minute mark add the oregano and begin to season with salt and pepper. Tasting the broth until desired flavor.

6. While the chicken is simmering combine all the ingredients for the dumplings in medium bowl and mix well. Set aside.

7. The chicken should be done by now. You will know the chicken is complete when the meat pulls easily off the bones (again, simmer close to 20 to 25 mins) Remove chicken from the pot and begin to shred the chicken, discarding the bones.

8. Add the 1/2 cup of half and half to the pot and then add the chicken. Keeping the pot on a very low simmer. Begin to add tablespoon size dollops of dumpling mixture. Until the surface is covered in floating dumplings.

9. Lightly place cover on pot and simmer for 15 mins. Checking periodically and probing to check if the dumplings are fully cooked.

10. Remove from heat and allow to rest for 5 to 10 minutes.

Serve and enjoy!

Easy Pizza Dough Recipe With 5 Ingredients

servings: 2 pizzas

baking instructions: bake at 500 degrees in a 9×13 glass dish for 10 to 12 mins or until edges are crisp.

What You Need:

1 pack of active dry yeast (2 1/4 teaspoons)

1 tablespoon of sugar

3 tablespoons of olive oil plus more for coating

3 3/4 cups of flour plus more for dusting

1 1/2 teaspoon of salt

Steps:

1. Whisk together 1 1/3 cup of warm water (you don’t want the water hot, it will kill the yeast) and the sugar. Then mix in the yeast and allow to sit for 10 mins until mixture is a little foamy and bubbly. Once the ten minutes are up add the tablespoons of olive oil.

2. In another large bowl mix together the flour and salt. Creat a well in the middle and add the water and yeast mixture. Knead dough for a minimum of 5 minutes adding more flour if necessary until dough is smooth and stretchy.

3. Divide dough in half creating 2 dough balls. Brush each dough ball with olive oil, placing each piece of dough in a bowl covered with plastic wrap. Allow to rise for an hour and a half.

4. Once dough is done rising freeze one and prepare the other. Rub olive oil all over a 9 x 13 glass dish. Arrange your dough in the glass dish leaving some space in the corners to spread. Add your sauce, seasonings, and toppings.

5. Bake at 500 degrees for 10 to 12 minutes or until nice and crispy on the edges. Remove pizza from glass dish and place on a charcuterie cutting board and serve while hot.

Enjoy!

Baked Pumpkin Spice Donut Bites

These are delicious, you’ve been warned!

Makes 28- 30 donut bites

What You Need:

Start with 2 medium/large bowls and separate with wet ingredients and dry ingredients

Wet Ingredients:

3/4 cup of canned pure pumpkin

1 egg

1/3 cup unsalted butter

1/2 cup of milk

1 teaspoon of vanilla extract

Dry Ingredients:

1 3/4 cup of all purpose flour

2 teaspoons baking powder

1/2 teaspoon of salt

1/2 brown sugar

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon


Steps:

1. Mix together dry ingredients in one bowl and wet ingredients in another bowl. The mix wet ingredients with dry ingredients into one bowl.

2. Butter 2 mini muffin pans and scoop a tablespoon into each muffin cup.

3. Bake at 350 for 8 to 10 mins or until toothpick comes out clean. Oven time may vary.

4. While baking warm up 1 stick of butter in a small bowl until completely melted and mix together 2/3 cup of sugar with 1 tablespoon of cinnamon in another bowl.

5. Once the donut bites are done immediately toss in butter then sugar and cinnamon mixture one at a time. Serve immediately.

Enjoy!

*** You can also make ahead. Batter can be left in the fridge for up to 3 days! ***

Pumpkin Spice Waffles

A great way to start Fall. Full of flavor and so yummy! Enjoy!

Servings: 10-15 large waffles or 20 to 25 small waffles

What You Need:

Wet Ingredients:

3 large eggs

1 1/3 cup of milk

1/4 cup pure maple syrup (the real stuff)

3 tablespoons of unsalted melted butter

1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)

Dry Ingredients:

2 cups of all purpose flour

1/4 cup packed of light brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt or “a pinch”

2 teaspoons of pumpkin spice seasoning

1 teaspoon of cinnamon

Steps:

1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.

2. Add the wet ingredients to the bowl of dry ingredients.

3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***

serve these with whipped cream and a cinnamon apple recipe!

Waffle Making Tips:

• a good indicator that your waffle is complete is little steam or no more steam is present.

• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)

• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!

Sweet Knots With Brown Sugar OR You Can Use Nutella

Servings: 14-16 knots

What You Need For The Rolls:

3 1/2 cups of all purpose flour plus more for dusting

4 tablespoons of salted or unsalted butter at room temperature

1 cup of warm milk

3 large eggs

1/2 teaspoon of salt

2 tablespoons of light or dark brown sugar

1 packet of active dry yeast

What You Need For The Cinnamon Filling:

1 cup of brown sugar

1 tablespoon of cinnamon

6 tablespoons of butter softened

Or Substitute cinnamon filling for Nutella

Warning: using Nutella does get messy but trust me, it’s worth it.


Steps:

1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.

2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)

3. Cover the bowl and let sit at room temperature
for 1 hour.

4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.

5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.

6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.

7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.

Enjoy!

The Best Way To “Malt O Meal”

What You Need:

1 cup of milk

A pinch of salt

3 tablespoons of malt o meal

1 tablespoon of unsalted butter

2-3 tablespoons of maple syrup

Fresh strawberries

Chia seeds (optional)

Steps:

1. In a small pot bring together the milk, malt o meal and salt. Bring to a low medium heat, it will begin to bubble. Continuously stir for 3 to 5 mins.

2. Add the butter, maple syrup, and fresh berries. Enjoy!

My husband loves when I make this for him.

Sweet Crepes For Sweet Fillings

Servings: 12 to 15 crepes

What You Need:

A blender

1 cup of flour

2 eggs whisked

1 teaspoon of vanilla extract

2 1/2 tablespoons of white sugar

1/2 cup of water

3/4 cup of whole milk

3 tablespoons of melted unsalted butter plus extra for coating skillet

Steps:

1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)

2. Set in refrigerator for 1 hour.

3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).

4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.

Enjoy!

Spring Time Lemon Bars

Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!

Let’s get started!

What You Need:

For The Crust:

8 tablespoons of unsalted butter softened

1/2 cup of white sugar

2 cups of flour

A pinch of salt

For The Filling:

6 eggs

3 cups of white sugar

2 grated lemons for lemon zest

1 cup of fresh lemon juice

1 cup of flour

Powdered sugar for dusting

Steps:

  1. Preheat the oven to 350.
  2. For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
  3. Once all combined flatten the dough into a 9 by 13 glass baking dish.
  4. Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
  5. For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
  6. Dust with powdered sugar and cut into squares. Enjoy!

Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!

Spicy-Sweet Candied Bacon With Cayenne Pepper And Brown Sugar

Brunch anyone?

What You Need:

12 – 16 slices of bacon

1/3 cup of dark or light brown sugar

1 teaspoon of black pepper

1/4 teaspoon of cayenne pepper

Steps:

1. preheat the oven to 400.

2. Line a baking sheet with foil and place bacon strips on the sheet. (If you have a metal rack you can place that on the foil and then lay the bacon on that. This is optional and not absolutely necessary. If you don’t have a metal rack it will still come out yummy!)

3. Bake bacon for 12 minutes; when it’s sizzling and brown a little. Pull bacon out, flip the strips, and sprinkle on brown sugar mixture. Allow to bake for an additional 8 to 10 minutes or to your liking.

4. Once done use tongs to lay on a plate and pat dry with a paper towel to soak up excess grease. Serve warm or room temperature!

Enjoy!