Easy White Chicken Chili

This soup is Bill and I’s all time favorite soup.  I have tweaked it over the years and now we have created a super fast recipe.  

Jalapeno Popper Chicken Chili

Here is my 5th place winner in the Poultry competition.  The picture is not very good as it was taken out at the fair after I was awarded my ribbon.

Best way to reheat Lee's Chicken

If you are like me and have a lot of left over chicken ( I probably had 75 pieces ) then you need this tip for reheating your chicken so it taste just like you bought it at the restaurant.

My favorite Soup Recipes

Here is a collection of some of my favorite soups that are on the blog.

Fiesta Chicken Ravioli Soup

We are now in soup season!  I love soup when it is snowy outside.  I also like having soup because it is an easy supper to fix.  We usually have soup and either peanut butter and jelly sandwich or grilled cheese sandwich.

Slow Cooker Cheesy Chicken Enchilada Soup

I love to use my slow cooker in the summer so I do not heat up the house with my oven.  I especially love to use my slow cooker in the fall.  The smell of the slow cooker is awesome as it cooks all day. My work desk is just off the kitchen and I get to enjoy the smells all day :)

Citrus Glazed Chicken

Yum

For Memorial Day we grilled this Citrus Glazed Chicken.  It was Sweet and Sticky.  

CrockPot Garlic Chicken, Potatoes and Mushrooms

Yum
With today being Monday and I was not wanting to get up early to start my work, I knew I would be working overtime tonight.  Overtime = Perfect time to use the crockpot.  

Chicken Marsala and Birthday Cakes

Yum

Billy was home this weekend so for supper tonight I made him Chicken Marsala.  Oh boy it was good!

White Chicken Chili

Yum
Here is another Jones Family favorite meal.  This White Chicken Chili is a real comfort food when it is cold outside.  We like to crunch up tortilla chips for our soup.  I also sprinkle some shredded cheese in my bowl but Bill likes it without.

Buffalo Chicken Potato Nachos

We pretty much love anything with Buffalo Chicken flavor in our house.  The Nachos are made with potato slices instead of the traditional tortilla nachos and they were oh so good!!!

Chicken Noodle Soup

This Chicken Noodle Soup sure does hit the spot on a cold winter day!  It is a super easy recipe to make.  I have been buying rotisserie shredded chicken from my grocery store.  It's nice to be able to buy my chicken already cooked and shredded but feel free to use your own cooked and shredded chicken.

Chicken Taco Soup

Chicken Taco Soup

3 boneless chicken breast, cooked and diced
5.25 oz can black beans
5.50 oz can dark kidney beans

5.50 oz can great northern beans
5.50 oz can pinto beans
5.50 oz can chili beans
5.25 oz can fiesta corn
15 oz can tomato sauce
28 oz can Rotel tomatoes
1 pkg taco seasoning
2 1/2 C water
2 t chicken soup base
1/2 onion chopped
2 jalapenos, diced

Place cooked chicken and all other ingredients in crock pot. Cook on low for 5 to 7 hours.  Mine was ready after 5 but we were not ready to eat so mine was in the crock pot on low for 7 hours.

Notes:  I used left over chicken I had already cooked so this was super fast for me to throw everything in the crock pot.  You can also use rotisserie chicken for this soup. If desired garnish with tortilla chips, sour cream or shredded cheese.

Chicken Stuffing Casserole and Summer Fun!

Whew................ where did the summer go?  My summer has been super busy and has flown by.  I have now used up all my summer vacation time and am looking forward to the fall and my Thanksgiving week vacation.  Cally was home from Portsmouth for the summer.  She again worked at Crown Mini Mart to make some money for the upcoming school year rent expenses.  Billy again

Oktoberfest Chicken Chili

Fall Beers was the secret ingredient for the Spiked Recipe Challenge this time.  I chose to use Yuengling Oktoberfest Beer.  When fall comes around I love to have soup and sandwiches.  I wanted to make a spicy chicken chili.  When I think of chicken chili I think of a white chili with great northern beans.  I also like to crunch up tortilla chips to put in my chicken chili instead of crackers.

Make sure to go over to This Gal Cooks and the Frugal Foodie Mama to see all the other amazing beer creations! 

Oktoberfest Chicken Chili

 1 lb chicken, cooked and shredded
2 15.5 oz cans great northern beans
1 15.25 oz can corn
1 10 oz can rotel tomatoes with lime juice and cilantro
1 4 oz can chopped chiles
4 C water
4 t chicken flavored soup base
1 12 oz Yuengling Oktoberfest Beer
2 t chili powder
1 t cinnamon
1 t oregano
1/4 t cayenne pepper
1 t cummin
2 T sugar
1/2 C whipping cream
1/2 C sour cream
1/2 block (4 oz) cream cheese
1/2 onion, chopped
5 jalapenos, seeded and chopped
3 garlic cloves
olive oil for sauteing

Heat some olive oil in a large sauce pan, add chopped onion, chopped jalapenos and grated garlic cloves. Saute until tender. Add the Oktoberfest beer and continue simmering for about 5 minutes.  Add water and the soup base, continue simmering until the soup base is all melted and resembles chicken broth.  Next add the rotel tomatoes, green chilies, corn, great northern beans and chicken. Mix into the chili all the spices (chili powder, cinnamon, oregano, cayenne pepper, cummin, and sugar)  Continue to simmer the chili for 20 minutes.  Just before serving stir in the whipping cream, sour cream and cream cheese until all melted into the chili.  Serve with shredded Mexican blend cheese and crushed tortilla chips.

Chicken and Dumpling Soup

It has been a nice weekend.  The kids both came home this weekend.  On Friday Bill, Cally and I went to watch the Dayton Demonz.  They are a professional Ice Hockey Team in the Federal Hockey League.  Cally had given Bill the tickets for Christmas.  We do not know very much about the game of hockey but are enjoying watching and figuring it out.

our seats were in the middle of the ice rink and front row.  The action was amazing from the front row but it was also a little cold being that close to the ice.

This week on Gooseberry Patch Blog Hop, I have 4 of my recipes that were voted in the top 10.  Go on over to Gooseberry and see all the amazing recipes....click here

On to the Chicken Dumpling Soup.  This tasted just like eating Chicken Pot Pie.  It was a real comfort food. Meijer had boneless chicken thighs on sale this week.  I had never cooked with them before but figured for soup that the chicken thighs would work just fine.  I loved the chicken thighs in this soup and I think from now on when on sale I will buy them instead of the breast and use them in soups.  The only thing I wish I would have done different is to make my own dumplings.  The quartered biscuits were just a little too tough.  I would have rather had my drop dumplings made with bisquick.  They then would have been light and fluffy.


Chicken and Dumpling Soup
source:  myrecipes.com

• 1 (10 3/4-oz.) can cream of chicken soup
• 4 cups chicken broth
• 4 boneless, skinless chicken breasts, cooked and shredded
• 2 (15-oz.) cans mixed vegetables
• 1 (12-oz.) tube refrigerated biscuits, quartered
• Optional: pepper to taste
• 
  
• combine soup and broth in a 6 quart stockpot, bring to     a boil over medium-high heat, whisking until smooth.  Stir in chicken and vegetables; bring to a boil
  
  
  Drop biscuit quarters into soup.  Cover and simmer for 15 minutes.  Let soup sit 10 minutes before serving.  Sprinkle each serving with pepper if desired.

Southwestern White Chili

Southwestern White Chili is another one of our family favorites.  We eat ours with crushed up tortilla chips.  This recipe comes from the Clark County Fair Poultry Dish of the Day.  It was the 3rd place winner for 2004.

On a cold snowy day this Chili hits the spot!  We have had a lot of cold days lately and 2 more inches of snow today.

The only change I had to this recipe was that I cooked my chicken in the pressure cooker.  I put the cooked chicken and everything but the sour cream and whipping cream in a large pan. Following the recipe, I simmered uncovered for 30 min. removed from heat and added the sour cream and whipping cream.

Creamy Chicken Enchiladas and Cilantro Lime Rice

We had a great weekend.  The only thing that would have made it better is if Cally would have been home.  Billy has been coming home on the weekends to help at the Knoll Top Tree Farm.  Billy has worked at the tree farm since he turned 16.  A few years back Matt started working at the tree farm with Billy.  They work at the tree farm from 9 am until dark.  So after a long day at the tree farm on Saturday Billy and Matt both came back to the house for dinner.  It has been unseasonable warm around here so we were able to grill out hamburgers on Saturday.

Here are some pictures of Billy and Matt working at the tree farm.  The customer cuts their tree and pulls it up to the barn.  In the picture above our cousin Greg is pulling his tree up to the barn,  Once at the barn the guys will put the tree on the shaker.  It vibrates and shakes the tree so all the loose needles fall off then they put it through the baler which will put a netting around the tree.  Lastly the guys help the customers put the trees in or on the vehicles.

We took our littlest beagle with us Saturday.  He was excited to see Billy.

I saw a recipe on a blog awhile back for Creamy Chicken Enchiladas but when I went back to find it I can not.  So this recipe is what I came up with.  It was really good.  I like that it was baked in whipping cream.  The whipping cream kept them really moist.  The Cilantro Lime Rice tasted just like the rice I have had at Chipotle.  Also on the plate is refried beans with Taco Bell taco sauce and cheese on top.  They taste just like Taco Bells pintos and cheese.

Creamy Chicken Enchiladas

2 C cooked and shredded chicken

1  8oz cream cheese

1 10oz can rotel tomatoes

1/2 C chopped onions

1/2 t garlic powder

oil, for sauteing onions and rotel tomatoes

6 tortillas

1 C whipping Cream

8 oz Monterrey Jack cheese ( I used 4 cheese Mexican)

Saute onions and rotel tomatoes in oil until onions are tender.  Add garlic powder and stir well.  Add the cream cheese and stir until melted.  Lastly add the chicken and mix all together.

Place 1/6 of the mixture on each tortilla and roll up to close.  Place each tortilla in a greased 9x13 pan.  Pour 1 C whipping cream over enchiladas and cover with foil.  Bake in a 350 degree over for 20 minutes.  Remove from oven and take off the foil.  Sprinkle the cheese over top of the enchiladas and place them back in the oven until the cheese is melted

Cilantro Lime Rice

Chipotlefan.com

1 Toil

2 t fresh cilantro, chopped fine

1/2 lime

1/2 salt (sea salt)

1 C long grain white rice

2 C water

Saute the rice in oil until almost translucent.  Add water and bring to a boil.  As soon as the water begins to boil, turn the heat down low.  Simmer, covered for 15-20 min or until all water is absorbed.  Turn off heat.  Don't peek.  Leave it covered for 30 minutes. This is what makes it fluffy.  Remove lid, let some of the steam out.  It may be helpful to transfer rice into a mixing bowl for the next step.  Mix salt and lime juice together until salt is dissolved.  Pout it over rice, fluff with a fork.  Sprinkle in cilantro and toss will to evenly coat with cilantro and lime mixture.

Buffalo Chicken Bites

It has been a very stressful week so far.  Cally went for an overnight visit to Mount Union Monday and Tuesday.  Well she figured one thing out for sure, she is not going to Mount Union.  Here we thought she had it all figured out, she was going to Mount Union and was going to play on the Women's golf team.  Now she is not wanting to play golf and is back to thinking she might go to Shawnee State.  From one end of the state to the other.  I guess she will figure it all out eventually.

I found this recipe for Buffalo Chicken Bites on Pinterest.  I just love that website!  There are so many neat things to look at.  I like these chicken bites because they are baked but still crispy and tasting like they were fried.  Another plus for me is I cheated and bought a rotisserie chicken and shredded it.  Bill and Billy eat them just plain like they are but I dip mine in bleu cheese dressing.  The corn flake crust is really crunchy and gives it a nice breading taste.

the orange color you see is Frank's Hot Sauce, and oh is it soooooo gooooood !!

Buffalo Chicken Bites
adapted from: Sweet Pea's Kitchen

3 C shredded cooked chicken ( I used a whole rotisserie chicken, shredded)
1/2 C Frank's Hot Sauce
4 oz cream cheese
2 C shredded sharp cheddar cheese
1/2 t onion powder (you can use chopped onion if you prefer)
1 C flour
4 eggs, slightly beaten
3 to 4 C crushed corn flakes

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  In a large bowl, combine chicken, cream cheese, hot sauce, cheddar cheese and onion powder.  Roll a heaping tablespoon of the mixture into a 1 1/2 inch ball and place onto a plate or separate baking sheet.  Repeat with the remaining mixture.  Place flour in a shallow dish.  In a second shallow dish, place eggs.  In a  third shallow dish place the corn flakes.  Dip each chicken ball first into the flour, then into the egg, and ending with the corn flakes.  Place on the prepared baking sheet and bake for 20 to 25 minutes.  Serve warm with ranch or bleu cheese dressing if you desire.

This week my Niece Madison turned 13 years old

 Happy Birthday Madison 

Real Buffalo Chicken Wing Dip

If you like hot wings you will like this dip.  This dip is awesome but unfortunately our Bengals were not today. We had this dip while we watched the Bengals football game today.  Cally has also entered this dip in the Chicken dish of the day competition at the fair and she placed 2nd in 2009.

Cally and I finished editing Shelby's senior pictures this weekend.  Here is one of my favorites that Cally edited.

Shelby wanted her pictures taken in the snow but here where we live in Ohio there has been little snow.  In fact the last couple of days have been unusually warm for January.

Real Buffalo Chicken Wing Dip


4 chicken breast (I actually cheated and bought a rotisserie chicken and just shredded the chicken)

1 1/2 C bleu cheese dressing

1 pkg (8 oz) cream cheese

1 cup Franks's Hot sauce

8 oz shredded mozzarella cheese

If you are using rotisserie chicken then you just have to shred the chicken off the bone. If you are using chicken breast then Boil or simmer chicken in water for 30 minutes or until the chicken is cooked. Heat oven to 425 degrees. In oven safe dish, spread cream cheese on bottom of dish. Shred chicken in a separate bowl. Add bleu cheese dressing and hot sauce to the chicken. Spread the chicken mixture over the cream cheese and sprinkle with the mozzarella cheese. Bake for 20 minutes or until cheese becomes bubbly. Serve with tortilla chips.