Chicken (or Veggie) Fajita Chowder

Chicken (or Veggie) Fajita Chowder

1 lb boneless, skinless chicken breast, chopped
1 each green, red and yellow peppers, chopped
1 medium onion, chopped (we prefer red onion)
2 tbsp olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1 cup shredded Mexican cheese blend
1 cup sour cream

1. In a Dutch oven over medium heat, cook and stir the chicken, peppers and onions in oil until veggies are crisp-tender. Stir in water, corn, rice, enchilada sauce, and chilies. Bring to boil, reduce heat and simmer for 35-40 minutes (or until rice is tender.)
2. Remove from heat. Stir in cheese and sour cream until cheese is melted.

Notes: This makes a lot of soup! I froze half and it re-warmed fine. We like to eat it with tortilla chips. This can be vegetarian - just omit the chicken or use the fake meat products.

Recipe Origination: "Better Homes and Gardens"

Parmesan Crusted Chicken Strips

Parmesan Crusted Chicken Strips

2 boneless skinless chicken breasts, trimmed and cut into 1" strips
1 egg, beaten
1/2 cup parmesan cheese shavings
1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 cup marinara sauce
1/2 cup Italian cheese blend
Salt and pepper to taste

1. Pre-heat oven to 375 degrees.
2. Dip each chicken strip in the egg, then dip on parmesan cheese shavings.
3. Place oil in cast iron skillet and heat to medium.
4. Place chicken strips in skillet and let cook 3-4 minutes, flipping halfway through.
5. Sprinkle with garlic powder, then cover evenly with marinara and Italian cheese blend.
6. Put skillet in oven, uncovered, and cook for 10 minutes (or until no longer pink in the center).

Notes: You don't have to use a cast iron skillet, but then you have to dirty up two dishes. This recipe serves 2 but can easily be halved or doubled depending on what how many people you're looking to feed. The strips would be a great salad topping if you omit the marinara and Italian cheese.

Recipe Origination: The parmesan shavings grabbed my attention at the store a few weekends ago and this is what I came up with to use them.

Chocolate Mint Brownies

Chocolate Mint Brownies

Brownie
1 cup sugar
1 cup softened butter
4 eggs
1 cup flour
1 can Hershey syrup (16 oz)
1 tsp vanilla

1. Pre-heat oven to 350 degrees.
2. Mix sugar and butter.
3. Add eggs and stir.
4. Add flour and stir.
5. Add syrup and vanilla and stir.
6. Pour into a greased 9 x 13 pan and bake for 30 minutes.

Topping
2 cups powdered sugar
1/2 cup butter
2 tbsp cream or milk
1/2 tsp peppermint extract
green food coloring

1. Mix all ingredients together and spread over top of cooled brownies.

Glaze
1 cup chocolate chips
6 tbsp butter

1. Melt together in saucepan or double broiler.
2. Pour evenly over brownies.
3. Refrigerate for several hours until set.

Notes: The topping and glaze can be used on a normal boxed brownie mix as well.

Recipe Origination: Tammy Dill

Pumpkin-Spiced Gingersnap Truffles

Pumpkin-Spiced Gingersnap Truffles

1 1/4 cujps semisweet chocolate chips
1/4 tsp pumpkin pie spice
1/4 tsp vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies)

1. In medium bowl combine chocolate chips, pumpkin pie spice and vanilla.
2. In medium microwave safe bowl place whipping cream. Microwave on high for 70 seconds or until boiling. Pour cream over chocolate mixture and let stand for 5 minutes. Whisk until smooth.
3. Stir chopped gingersnaps into mixture. Cover and refrigerate for 2 hours until firm.
4. Place crushed gingersnaps in a small bowl. Remove dough from fridge and roll into 1" balls. Roll each ball in crushed gingersnaps.
5. Keep refrigerated to store.

Notes: If you keep the dough in the fridge for too long, it becomes difficult to roll into balls. Also, if you don't chop the gingersnaps enough, it hurts when you roll them into balls Overall, the recipe will make 20-25 delicious truffles.

Recipe Origination: "Better Homes and Gardens"

Pumpkin Pancakes with Cinnamon Butter

Pumpkin Pancakes with Cinnamon Butter

Butter
1/4 cup butter
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans, toasted

Pancakes
1 1/2 cups flour
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

1. In heavy saucceman, cook butter over medium heat for 5-10 minutes or until golden brown, stirring occasionally.
2. Add the maple syrup, cinnamon and nutmeg. Remove from heat and stir in pecans.
3. In a small bowl, combine flour, brown sugar, baking powder and salt.
4. In a separate bowl whisk together eggs, milk, pumpkin and cheese. Stir in dry ingredients until just moistened.
5. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top.
6. Serve with cinnamon butter.

Notes: This is a quick and easy recipe, great for any meal. It made 12 pancakes.

Recipe Origination: "Better Homes and Gardens"

Pumpkin Cheesecake

Pumpkin Cheesecake

Crust
1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
1/2 tsp ground cinnamon
1 stick melted butter

Filling
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tbsp flour
1 tsp vanilla

1. Heat oven to 350 degrees.
2. For crust, combine crumbs, sugar and cinnamon. Add melted butter and press flat into a 9" springform pan.
3. For filling, beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
4. Pour filling evenly into crust. Bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Notes: If you have a Kitchenaid, use it. A regular handmixer leaves the filling lumpy. (It still tastes good; it's just lumpy.)

Recipe Origination: Paula Dean

Lentil Soup

Lentil Soup

1 red pepper, finely chopped
1 green, yellow or orange pepper, finely chopped
1/2 red onion, finely chopped
1 cup dry lentils, rinsed
1 tbsp chili powder
1/2 tsp cumin
3 cloves garlic, minced
3 cups chicken stock (or veggie stock)
16 ounce jar salsa

1. Saute onion and peppers with a little bit of olive oil until tender.
2. Add lentils, chili powder, cumin, garlic and chicken stock. Bring to boil then reduce heat and simmer, covered, for 50 minutes.
3. Stir in salsa and simmer for 10 minutes.
4. Add salt and pepper to taste.

Variations: Add 1 small cooked, shredded chicken breast in step #3. Or, add 3 oz cooked ground chorizo sausage in step #3, and serve with diced avocado and fresh cilantro.

Notes: We like to eat it with cheese quesadilla wedges. If you've never had lentils, they're a great source of fiber and protein with no salt, sugar or fat...and actually taste good, too :)

Recipe Origination: Erin Rowley gave me the original Lentil Soup recipe but it has changed a lot to get to this one.