Megan's Famous Award Winning White Chicken Chili

I kind of change it up every time, but here is the gist of it:

InGrEdIeNtS:
1 tbsp olive oil
1 med. onion, chopped
1 tsp minced garlic
1 tsp ground cumin
2-3 large chicken breast halves cut into small pieces

4-6 cans drained (depending on size of batch) beans I tend to use a mix of Great Northern, pinto (they aren't white but I always use them), Navy beans, or whatever other white beans but NOT GARBONZO as they are disgusting and will ruin the chili. It changes every time with what I have or find at the store.

1 small bag of frozen sweet white corn
2 (4 oz) can chopped mild green chilies
3 chicken bouillon cubes
1 1/2 to 2 cups water
Hot pepper sauce (optional, I've never used it)
1-2 c Monterey Jack cheese, shedded

DiReCtIoNS:
Cook oil, onion, garlic, cumin and chicken until browned and onion is tender. Add everything else minus the cheese and hot sauce. bring to a boil then turn down and simmer for as long as you wish. I usually do it anywhere from 30-60 minutes.
Add hot sauce to taste. The cheese can be used as a garnish, or you can dump it all in, which is what I do and I use a lot because I heart cheese a lot.

 

EnJoY!!!!!

Spaghetti (Squash) Pie

If you have a spaghetti squash you want to get rid of, here's a great recipe from my friend Jamie Smith.  The kids will even eat this.

Cut the spaghetti squash in half and seed it.  Bake at 350 for an hour to soften (or bake however you like).  Rake out the strings with a fork.  Mix 1/2 C mozzarella, 1/2 C sour cream, and 1 egg.  Combine the dairy mix with the "noodles."  Place in bottom of sprayed casserole dish.  Spread whatever spaghetti sauce you usually use on top.  You can also throw a little ground beef into your sauce if you want.  Sprinkle Parmesan on top.  Bake 375 for 30 minutes.

Apple Syrup

Here's a recipe from Haily Roberts.  This is fantastic on apple pancakes (you can use a real recipe or just grate some apples into your favorite pancake recipe and add some cinnamon and/or other spices). This would probably also taste good on ice cream.

Combine in a pan:
1 C sugar
3 T cornstarch
1/2 t cinnamon
1/4 t nutmeg

Add 2 C apple juice. Boil. Remove from heat and add:
1 T lemon juice
1 T margarine or butter

Cabbage Tacos

Heat tortillas on both sides on a griddle.  Put cheese down the center and let it melt.  Remove from the griddle and top with meat, 1/2 sliced cabbage, and salsa. 

Salsa:
12 Roma tomatoes
1 green bell pepper
1 red bell pepper
1/4 yellow onion
cilantro
1 t. garlic salt

Put tomatoes, peppers, onion, and cilantro in a food processor, salsa maker, or dice by hand.  Drain excess liquid from salsa, transfer to a bowl and add garlic salt.

Meat:
Cook a 2/3 lb. roast in the crock pot with a can of green enchilada sauce on low overnight.  Shred the meat in the morning and let it continue to cook on low all day.

Adapted from a recipe shared by Tiffany Litster, but she puts the cabbage in the salsa.  I thought I'd leave it out so we could also eat our left-over salsa with chips.
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Meat:
Cook a 2/3 lb. roast in the crock pot with a can of green enchilada sauce on low overnight.  Shred the meat in the morning and let it continue to cook on low all day.  (Also works just to cook it all day on low then shred it with forks, can also use mild red enchilada sauce.)

Salsa:
12 Roma tomatoes
1 green bell pepper
1 red bell pepper
1/4 yellow onion
cilantro
1 t. garlic salt

1/2 chopped cabbage

Put tomatoes, peppers, onion, and cilantro in a food processor, salsa maker, or dice by hand.  Add cabbage. Drain excess liquid from salsa, transfer to a bowl and add garlic salt.

To Serve:

Heat tortillas on both sides on a griddle.  Put cheese down the center and let it melt.  Remove from the griddle and top with meat and salsa. (We didn't use the cheese this last time and they were really awesome.)

Fish Tacos

Breaded Fish Fillets
Coleslaw (I try and make a KFC clone, can't find the recipe on-line tonight)
Tomatoes
Cilantro-Lime Vinaigrette

I had some tilapia I needed to do something with.  Our Best Bites recommended a Breading:

1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-2 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs

Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

I, of course, cheat a little and just do fish fillets (who wants to cut up all that fish anyway?).  I also didn't have regular bread crumbs, just the Panko ones.  My tilapia fillets turned out great!


Our Best Bites also has a recipe for Cilantro-Lime Vinagrette:


1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

FYI:  They also have a tartar sauce that is REALLY yummy:

Tartar Sauce
1/2 C mayonaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice

Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)