2 Oct 2015

Creamy White Chicken Chili

by | posted in: food, The Charming South Kitchen | 0

Creamy White Chicken Chili

This is probably my favorite Fall recipe.  I got it more than 10 years ago, and I finally decided to change it up, write it down, take more pictures, and have it more often.

I got this recipe from friends of mine – so really, food is all about community.  My Mister can tell you how much this is true in my life.  I love cooking for people – if people don’t like what I cook or don’t eat it at all I am really hurt (I know, I gotta get over that), and food is such a comfort for me.  Really the saying is true that everything important happens around the table.  The other night as we were picking out a place to go for our anniversary dinner, I got all mushy as we talked about restaurants.  He definitely knows one of my love languages is food.

Homemade Guacamole

This is probably one of the first recipes I ever wanted to go on my old food blog.  I always shared it with my college girls that I knew.  It was warm and comforting.  You eat it with a spoon.  You put yummy stuff on top of it to make it better – like cheese, sour cream, bacon, avocados, cilantro – I mean – what could be better.

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Creamy White Chicken Chili
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy and comforting with a hint of kick - this is a perfect white chicken chili
Ingredients
  • 1 onion, diced
  • olive oil
  • 1-2 garlic cloves, minced
  • 6 cups homemade chicken broth (I don't season mine at all, therefore I can season the soup as a whole)
  • 1 can green chilies (as hot as you might like them), drained
  • 1 can creamed corn
  • 2 cans cream of chicken
  • ⅓ cup whole milk
  • 1 can great northern beans, drained
  • 2½ cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
  • 1 tsp each of cumin, chili, ground pepper
  • ¾ tsp kosher salt
  • 1 cup mexican shredded cheese
  • toppings: sour cream, additional cheese, guacamole, bacon, onions, tomatoes, etc
Instructions
  1. In a dutch oven, saute the onion in the olive oil (about 1 T). After about 3 minutes, add the garlic and the chilies.
  2. While that is cooking, mix together the corn, beans, soup, milk, and spices.
  3. Add that and the broth to the pan
  4. Let simmer for about 15 minutes.
  5. Add the chicken and let cook for about 10 more minutes
  6. Add the cheese, stir, and turn off the heat.
  7. Let your husband taste. Oh, wait, that's just for my home.
 

18 Sep 2015

Fall Sweet and Spicy Party Mix

by | posted in: food, The Charming South Kitchen | 0

Fall Sweet and Spicy Party Mix

Fall is the perfect time to have snacks.

I mean, there you are, sitting cozily by a roaring fire (or a gas one, or just some pretty candles in your fire place), and you need something to munch on.

Or, you have a bunch of friends over in your backyard for a fire and smores – but you need something to munch on while the smores get perfectly roasted with the charred edges of sticky ooey gooey marshmallow.

Or you have some sports fans over to watch the game and there is an empty coffee table just needing a big bowl of healthy snacks to get every body through the game (or at least until halftime.

Snacks do not have to be bad for you.  I think we often feel that snacks have to be unhealthy to be fun or to taste good – but that is so not the case.  Nuts is on a mission to share recipes that are healthy, fun, and delicious, and will be good for tailgating, watching the games, or just to snack on at night while watching your favorite movie.  And you can get your pumpkin seeds from a pumpkin and do a lot of work, or you can get them delivered to your door.

One of the things my mister always does for me, including this batch, is make the popcorn.  We got some spices for a wedding gift, and have been making a special spicy blend of popcorn a few times a month since we got married almost four years ago.  We took this special Campbell tradition and made it a little sweet too.

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Fall Sweet and Spicy Party Mix
Author: 
Recipe type: Snack Mix
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 7 cups
 
Sweet and Spicy and packed with everything you love about Fall.
Ingredients
  • For the popcorn
  • 5 cups of popped popcorn
  • ½ tsp Penzeys Jerk Seasoning (I've learned that all jerk seasoning is not created equal)
  • fresh cracked pepper and popcorn salt to taste
  • For the candied pumpkin seeds:
  • ¾ cup raw pepitas (pumpkin seeds)
  • ½ cup powdered sugar
  • 1 T vodka
  • ¾ tsp cinnamon
  • ¼ ground cloves
  • ¼ nutmeg
  • ⅓ tsp ginger
  • ¼ tsp cardamom
  • ¼ tsp sea salt
  • pinch of cayenne
  • ½ cup white chocolate chips
  • ¾ cup craisins
Instructions
  1. Season the popcorn and let it get cool, but not stale.
  2. For the pumpkin seeds: put everything in a saucepan over medium heat and stir constantly for about 5 minutes, until the liquid is dissolved and the sugar starts to caramelize and the pumpkin seeds pop.
  3. Dump out on to parchment paper-lined cookie sheet.
  4. Spread out.
  5. Let cool.
  6. Break into pieces
  7. Combine popcorn, pumpkin seeds, white chocolate, and craisins all together.
  8. Enjoy.
 

14 Sep 2015

This Week in the Charming South Kitchen

by | posted in: food, The Charming South Kitchen | 1

Mister Birthday Week

Oh, the cooler temperatures are arriving this week, people are drinking PSLs and I am making Minion cupcakes for a certain misters 3rd birthday!

There is much more going on in the kitchen this week, so here we go:

My spin on orange chicken (with homemade marmalade of course)

This soup as already been made.  Leftovers rock!

PWs Chicken Salad to share with a friend on Friday (probably putting them in homemade cream puffs (without the cream of course)

Curry lime chicken

White Chicken Chili

Meatball Subs

Sweet and Spicy Fall Trail Mix (just in time for tailgating on Saturday)

Minion Cupcakes

Buttermilk Biscuits (do you have a favorite recipe)

Easy Cinnamon Rolls (for little mister’s bday breakfast)

And some delicious dessert for Friday creative day with a friend, I just haven’t decided what yet.

14 Sep 2015

Creamy Roasted Jalapeno Soup

by | posted in: food, The Charming South Kitchen | 0
Processed with VSCOcam
 

Creamy Roasted Jalapeno Soup

the charming south kitchen

Fall has (not quite officially) begun,

but when I bring out the old youth group (yay Anastasia) tshirts that I’ve had for some 15 years,

I can make roasted jalapeno soup and call it Fall.

Back in August I attended my family reunion over in Northern Alabama.  Southern cooking and fried chicken and pies and pound cakes are the name of the game.  Woodworking and quilting.  What I also received this year was a giant bag of jalapenos.  Can life really get much better?  Fresh grown jalapenos.  Yes, from people who really know what they are doing in the vegetable garden arena (not me, I kill basil).  What was I going to do with all of these tiny peppers that tasted so good with just a subtle amount of heat?

Make soup of course.  And anything you can put cheese, bacon, and avocado on has got to be a good soup, right?

This has just the right amount of heat.  You may want a glass of milk nearby, but most of you will probably be able to handle it.  I just downed a bowl of it.  My husband will have it tonight alongside a full-loaded baked potato.  Not too shabby for a Monday night.

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Creamy Roasted Jalapeno Soup
Author: 
Recipe type: soup
Cuisine: comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Bit of heat, delciously cream, fresh soup for the start of fall
Ingredients
  • 6 jalapenos, no seeds
  • 5 carrots, diced
  • ½ onion, diced
  • 2 T olive oil
  • ½ tsp garlic powder
  • 2½ cup chicken broth (homemade is best so you control the ingredients)
  • ½ cup whole milk
  • ¼ cup all-purpose flour
  • 2 T unsalted butter
  • ¼ cup diced tomatoes with green chilies
  • ¾ cup mexican shredded cheese
  • salt and pepper to taste
Instructions
  1. Slice and seed jalapenos.
  2. Place them cut side down on a baking sheet.
  3. Roast at 400 for 15 minutes
  4. Chop onion and carrots.
  5. Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
  6. Add roasted jalapenos (chop them) and garlic powder
  7. Add in butter and as it melts, stir in the flour.
  8. Once combined, add in chicken broth.
  9. Bring to a simmer.
  10. Add in milk and simmer for another 3-5 minutes
  11. Transfer to a blender to puree (or use immersion blender.
  12. Put back in dutch oven.
  13. Add tomatoes and cheese and heat through until cheese is melted.
  14. Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
  15. Enjoy
 

8 Sep 2015

Transformation Tuesday: Healthy Recipes

by | posted in: food, The Charming South Kitchen, weight loss | 1

Transformation Tuesday

Cooking and I go way back.  I had to start cooking and grocery shopping when I was in grade school but I didn’t know anything about healthy eating back then.  I came into my love of cooking in college.  And as I’ve gotten out on my own, I love baking, sharing my table with others, and I’ve loved eating healthier too.

What you put in your body is just as important as how much you move your body when wanting to lose weight (or just to stay healthy).  And nowadays, everyone has specific diets: gluten free, no dairy, vegetarian, no carbs, vegan, fat free, etc.  Whatever way you is up to you and your doctor, but here are some of my favorite healthy recipes from over the years.

Enjoy – and please share your fave healthy recipes in the comments so others can see them.

Roasted Red Pepper Hummus – perfect, creamy, and definitely packed with protein with the chickpeas.  Eat it with a spoon or with some raw veggies for a perfectly nutritious appetizer or small plate.

Black Bean Salsa – I usually make this several times a year.  Raw, whole ingredients.  Can’t get better than that.  And it is perfect for a topping on meats or salads, and you gotta have this to go with your standard Taco Tuesday.

Whole Wheat Dinner Rolls – most people do allow for some bread – and what better way than to use whole wheat flour and just imagine the smell of yeast in your home – I think it is an amazing smell.

Black Bean and Chicken Chilaquiles – quite possibly my favorite Cooking Light recipe.  I love mexican food and this for breakfast is a huge treat

Homemade Granola Bars – yes, you can buy granola bars, but when you make them you can control how much sugar and fat and preservatives you put in.  So much better for you!

Spinach Casserole – I know this doesn’t sound like much but it is simple comfort food.

There are so many others – and tons of salads and smoothies!  Fresh foods and colors in your food are two helpful things to remember when going healthy.  More color usually means more vitamins!

 

7 Sep 2015

This Week in the Charming South Kitchen

by | posted in: food, The Charming South Kitchen | 1

Chocolate chip cookies

Hooray for a Monday off (well, I really don’t work, so not much change here) and the unofficial start of fall.  I’ve got some eating healthy to do this week.  My mister has some stuff going on with work so the littles and I will be eating our meals by ourselves for a few days at night.

I have some leftovers to send with the mister for lunches: beef stew, triple b mac and cheese, cream of celery soup (recipe coming soon), and vegetarian baked ziti.  And this week I’ll be making:

Spaghetti Casserole

Lots of green smoothies

Lots of salads

The boys faves: chicken nuggets, fish nuggets, veggies, fruit, sandwich meat, pbj, etc.

Making these muffins (it is one of our rotations for breakfast along with oats, yogurt and granola and fruit, and cinnamon toast)

 

 

5 Sep 2015

Citrus: a review

by | posted in: Books, food | 1

Citrus: a reviewI have a thing for cookbooks.  And food.  Yup, I do.  There, I admitted it.

I love cookbooks that tell me a story, that highlight real food, that makes me want to make every recipe.  This one is even better because it clearly reminds me of my childhood.  I loved going next door to my grandparents house and picking all the tangerines and oranges that I wanted.  I never remember buying citrus till I moved out of the state of Florida.  My parents had a kumquat tree that died.  They now grow pomelos.  I would love to grow a lemon and lime tree just because I hate purchasing them.

If you are a lover of citrus, you need to pick up this cookbook.  If you can’t get your hands on good produce to photograph – then rip out the pictures and put them on your wall in the kitchen to inspire you.  Love the tangy, tartness in these recipes.  Adore the many uses of the same fruit.  There are so many varieties.  Just go with it!

The first recipes I’ll be making is the lime curry chicken this weekend and grapefruit and avocado salad this week.  Can’t wait – and yes, there will be photos.

I received this book happily from Blogging for Books in exchange for my thoughts, all of which are my own.

4 Sep 2015

Triple B Mac & Cheese

by | posted in: food, The Charming South Kitchen | 2

Triple B Macaroni and Cheese

BBQ.  Everyone has their opinions of it, especially in the South.  Vinegar?  Brown sugar?  Mustard? Smoked with sauce?  Smoked with sauce on the side?  Pork?  Beef?  Never-ending discussion on this subject.

I do like some BBQ better than others but one of the best parts about bbq is the side dishes that accompany it.  And this new macaroni and cheese would own up to the best bbq at any picnic table – especially this weekend, as it is the official last weekend of summer and many tailgating parties are happening as well.

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Triple B Mac & Cheese
Author: 
Recipe type: casserole
Cuisine: southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The perfect side dish to any bbq - or just a main dish waiting to be devoured
Ingredients
  • 8 oz shell pasta
  • 6 T unsalted butter
  • ⅓ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tsp country dijon mustard
  • 1 cup chicken broth
  • 1½ cup heavy whipping cream
  • 2 cups shredded monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup diced banana peppers
  • 3 strips bacon (already cooked, diced)
  • ¾ sleeve Ritz crackers
  • 2 T unsalted butter, melted
Instructions
  1. Boil water for pasta and cook the pasta according to directions, drain.
  2. Melt down butter in a pan.
  3. Once butter is melted add flour and salt. Whisk until combined.
  4. Add pepper and dijon mustard and mix well
  5. Add cream and stock and whisk for about 3 minutes
  6. Add monterey jack cheese and turn off the heat.
  7. Dump in the cooked pasta.
  8. Pour all into a buttered casserole dish.
  9. Top with grated sharp cheddar.
  10. Mix melted butter, crushed crackers, and diced cooked bacon. Sprinkle on top
  11. Bake for 20 minutes at 400.
  12. EAT!
Triple B: bacon, banana peppers, and baked.  Creamy.  You can’t go wrong.

3 Sep 2015

Lemon Cardamom Shortbread Cookies

by | posted in: food, The Charming South Kitchen | 0

Lemon Cardamom Shortbread

Cardamom is definitely my favorite go-to spice with anything berries or citrus.  It just lends that special “oomph” and “hmmm, wonder what is in there” to any recipe.  I have made some cardamom sugar with the pods and always have ground cardamom in my spice “basket” (a wine box I found at Goodwill which I love and am always in search of another one for cheap).

Anyway, I had to share this recipe tonight!  Just in case you have tons of lemons and you just have to have cookies with your decaf tonight!

This recipe is a shout out to Cheryl Day who owns Back in the Day Bakery – my fave cafe in my favorite city in Georgia, Savannah.  I tweaked her recipe and oh by golly is it good (and her’s is stellar too by the way).

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Lemon Cardamom Shortbread Cookies
Author: 
Recipe type: Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Perfect chewy shortbread for that cup of coffee!
Ingredients
  • 2 sticks unsalted butter, softened
  • 1½ tsp lemon extract (I love opening the bottle of this, smells amazing)
  • ¼ tsp sea salt
  • 1¼ cup 10x sugar
  • 2 cups all-purpose flour
  • zest of two lemons
  • ⅛-1/4 cup cardamom sugar (for sprinkling on top before baking)
Instructions
  1. Heat oven to 350.
  2. Spray sheet pans with baking spray.
  3. Cream butter. Add in salt and lemon. Combine sugar and zest. Then add in all purpose flour. Shape into balls with your hands and gently press them down (I'd love to find a pretty cookie press for this one, a simple, antique one would be great).
  4. Let chill in fridge for 2 hours.
  5. Sprinkle cardamom sugar on top of each cookie.
  6. Bake at 350 for about 10 minutes.
  7. Cool a little - then devour them warm, or wait until morning.
 

 

31 Aug 2015

This Week in the Charming South Kitchen

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Limes & Menu Making

Greetings folks at the last day of August.  I wanted to share a little about how I go about planning my menu each week, and remind you still have until tomorrow to enter my 10 year blogging giveaway, and give you the menu for the week.

Here is just a few steps in my menu planning:

  1. Ask my mister if there is anything that he would want for food this week.  He usually gives me one or two specific things so I try to always mix those into what I’m already planning.
  2. I have my go-to food blogs and always some cookbooks on hand to peruse and see what looks yummy to me this week.
  3. Think about our schedule and our diet needs for the week.  Sometimes my husband has two days off, sometimes only one, so that plays a factor.  Also, we are on the go…so I like healthy and portable if we are going to be gone close to lunch time.
  4. I write down the recipes I want to make and make a list.  Then, I hit my pantry and fridge to see what, if anything, I have off that list so I don’t duplicate it.  Then I put that revised list into the notetaker app on my android.  This is so much more handy to me than paper and pen.  I can just delete as I go with one finger.  Not needing to balance paper, pen, grocery cart, and two little boys who are reaching for shelves or hitting my heels with the little grocery cart.

So, here is what we are doing this week:

Spaghetti

Macaroni and Cheese with banana peppers

Kung Pao Cauliflower

Roasted Jalapeno Soup

Beef and Vegetable Soup.

I’ll be sharing the recipes on facebookin if you want to follow along there – and I’ll be tweaking them – so if they come out well, I’ll share them with photos on Instagram (you can follow along over there) and the recipes here on the blog.