This recipe is one of my original recipes; it is also one that I could probably "live on" if need be (I like it just that much!!) It is my "go to" recipe when picky-picky husband is grilling some huge slab-o-meat (and I want something a little lighter).

This recipe is also very quick and easy, made with pantry staples and if you double (or triple) it, it would be wonderful for a potluck.

 

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup
4 ounce can of mild green chili's
1 red bell pepper chopped
1 cup red kidney beans
1 small seeded and diced jalapeno (if you love extra heat)

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another 1/2 cup of water and the mild green chili's (and jalapeno if you are using it....I don't think it's necessary.

Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 17 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.

NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

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August 06, 2021

Are you tired of the same old chili recipe? Try this chicken chili!! It is delicious, hearty and super easy to make. Comfort food, through and through. Oh, and it freezes well too!!!

The night BEFORE you want to eat, put most of the ingredients into the crockpot and cook on low all night (or about 8 hours). The next morning, add the raw chicken breasts (chicken thighs are delicious too)and shredded carrots and let it cook all day on low. It will make your house smell scrumptious!!!

1 1/2 cups DRY Great Northern white beans (the small ones)
3 raw boneless skinless chicken breasts (or several thighs)
1 cup chopped onion (sauteed)
4 ounce can mild green chiles (I use Ortega brand) 
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic minced
1/2 teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (more if you like "heat")
1 teaspoon salt (use salt ONLY if you are using salt free broth)
1/2 teaspoon black pepper
6 cups chicken stock (see note below about salt)
1 cup Monterrey Jack Cheese shredded

Wash and sort the dry beans (no need to pre-soak) and put them in the crockpot. Add the chicken stock, sauteed onion, seasonings and green chile's. Cook on LOW setting overnight (or about 8 hours).

In the morning, remove about 1 cup of the beans and mash them thoroughly. (I put them in the blender)  Return the mashed beans to the crockpot; this will thicken up the broth in the chili.

Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots.  Cook this on LOW for another 6 to 8 hours depending on how big your chicken pieces are.

About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir. This adds such a wonderful taste and texture.

I hope you like this hearty
chili as much as we do

NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and after you've added the cheese) to see if it still needs more salt.   If you use chicken broth made from bullion, don't add ANY salt to the recipe, as the bullion broth is already quite salty.

NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.

NOTE: We are fairly timid when it comes to spicy heat in our food, so I use an 1/8 teaspoon of cayenne and it is absolutely perfect for us. If you like more heat in your food, just add more cayenne.

NOTE: This makes a big pot of chicken chili. It freezes well.

ENJOY !!!

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May 23, 2020

This refreshing salad is a nutritious combination of crunch (from the broccoli and sunflower seeds), sweetness (from the oranges and raisins) and a pleasant "full feeling" from the black beans.  

It is the perfect side dish for any barbecue or potluck!!

Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to OUR taste buds. 

3 small heads of broccoli (bite size pieces)
1 red bell pepper (diced finely)
1 cup raisins
2 oranges (peeled and sliced thickly)
15 ounce can of black beans (rinsed and drained)
1/2 cup  toasted sunflower seeds
1/2 cup finely sliced green onion tops

Dressing:
1/2 cup mayonnaise (I use light)
1/2 cup milk (I use 2%)
2 teaspoons white vinegar
1/4 cup sugar
1/4 teaspoon black pepper
Pinch of cayenne powder


Wash the broccoli and shake dry. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces. Add (small diced) red bell pepper, raisins, oranges, black beans, sunflower seeds and green onions.

Mix dressing ingredients with a whisk and pour about 1/2 cup of it over the salad just before you serve it. Toss gently and taste to see if you want more dressing. You may not need or want all of the dressing. 


NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: Let your imagination go wild with this salad, you can add just about any veggies that strike your fancy.

ENJOY !!!

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June 21, 2019