2 Oct 2015

Creamy White Chicken Chili

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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.
 

21 Aug 2015

Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon.  Well, last weekend, my husband came down something for the millionth time this year.  I said I would go to the store that night.

I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left.  And it usually lacks flavor. However, I wanted something creamy and thick and comforting.  This was it!

My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!

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Creamy Chicken Noodle Soup
Author: 
Recipe type: soup
Cuisine: chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Thick and creamy chicken noodle soup
Ingredients
  • 7-8 cups homemade chicken broth
  • 2-3 cups rotisserie chicken, cubed or shredded
  • ½ white onion, finely chopped
  • 1 bag frozen peas and carrots (do not thaw)
  • 2 T unsalted butter
  • 3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy whipping cream (or half and half, or more milk)
  • generous amounts of salt and pepper (remember you can always add but you can't take away)
Instructions
  1. In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
  2. Add in liquid and bring to a boil.
  3. Add in noodles. Cook until al dente.
  4. In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
  5. It will thicken as it stands.
  6. When the noodles are done, add in chicken and cream mixture.
  7. Let sit for a few minutes off heat. Serve with bread or a side salad.
  8. This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.
 

17 Aug 2015

This Week in the Charming South Kitchen

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Banana Pudding Cheesecake

Two things are driving my menu this week:

1.  My mister is working long hours and needs foods that he can eat at his desk, probably 2 meals each day.  That means I get to eat a lot of my salads alone – but I need to make meals that can keep him full for those long 12 hours days.

2.  I’m trying to do better about making a meal plan and sticking with it so my boys don’t eat so many chicken nuggets and french fries.  If I have quick dinners already prepared for when I walk in the door with them then I will be less tempted to eat fast food because it is quick.

Homemade take on Panera’s kale caesar salad (I love this!)

PW’s Panzanella salad with roasted salmon on it

Vanilla Almond Cupcakes for a photo shoot tomorrow

Thai Chicken Curry

Fish Tacos (featuring TJ’s fish nuggets and homemade lime crema and broccoli slaw)

 

12 Aug 2015

Chicken and Dressing Casserole

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Comfort food is the name of the game in the south.  There is high class comfort food – then there is just down home casserole type comfort food.  This is it.  My mister has a great church cookbook from the church he attended when he was growing up.

Chicken and Stuffing Casserole

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Chicken and Dressing Casserole
Author: 
Recipe type: Casserole
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Easy casserole comfort food for dinner any night of the week
Ingredients
  • 3 chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cups reserved chicken stock (from cooking chicken)
  • 1½ cup frozen corn
  • 1 5 oz box of chicken herb stuffing mix
  • 1 stick butter
Instructions
  1. Boil chicken until done. You will want to have well-seasoned water because you will be using the water for the rest of the recipe.
  2. Shred or cut up chicken in bite size pieces.
  3. Pour in the bottom of a 2-3 qt casserole dish.
  4. Mix together 1 cup chicken water, and both cans of soup, and corn.
  5. Pour over chicken.
  6. Mix together stuffing mix, melted butter, and 1 cup chicken water.
  7. Pour over chicken mixture.
  8. Bake for 25 minutes at 375.
  9. Enjoy!
 

To make this a complete meal, just add something green and maybe some bread.  You can always have dessert too – and sweet tea!

22 Jul 2015

Easiest Homemade Chicken Pot Pie

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Easiest Homemade Chicken Pot Pie

I’ve mentioned already this month that we are on a very tight grocery budget so I’m making the most of it by using what I already have.  So, I was rummaging through my freezer – and for this meal I only needed to be 1 can of cream of chicken soup.  How effecient is that?

I love comfort food.  My mister finds that strange.  Do you love comfort food?  I’m talking about mostly foods that you can eat with a spoon: my Granny’s chicken and rice, pie, ice cream, macaroni and cheese, cereal, mashed potatoes, guacamole.  The list could go on.  My mister knows that I have a relationship with food because I’ll sit down on the couch with a big bowl in my hand and sometimes sigh as I dig into my favorite dessert or pasta goodness (I don’t do that as often but the relationship still exists.

The biscuits I used were leftover from a 4th of July cookout I went to.  I just saved some of the biscuits in the freezer and used them here.

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Easiest Homemade Chicken Pot Pie
Author: 
Recipe type: Main Dish
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A homemade comfort food staple in short time
Ingredients
  • 1 onion, chopped
  • 2 T unsalted butter
  • ½ bag of frozen mixed vegetables (no need to thaw)
  • 3 cups shredded chicken (I had some in the freezer)
  • 1 can cream of chicken soup
  • ½ cup whole milk
  • ½ cup sharp cheddar cheese
  • salt and pepper to taste
  • 6 Leftover Joy the Baker biscuits
Instructions
  1. Saute your onions in the butter.
  2. Add the mixed vegetables and cook until thawed.
  3. Add everything else (not the biscuits) and stir until combined
  4. Pour into a shallow baking dish.
  5. Top with thawed biscuits.
  6. Bake for 15 minutes or until biscuits are warmed.
So, if you need a quick comfort food meal to put on the table in less than 30 minutes, here is one for you.

8 Nov 2014

Pepper Jack Chicken Enchiladas

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Pepper Jack Chicken Enchiladas

Some moms ask me how in the world I make dinner and bake and cook the way I do with two littles two and under.  Well, its not always easy and you have to do what works for your family (like mine is really easy or fast food healthy-ish lunches) and leftovers so I’m not cooking everyday.  My mister also gets home at the boys’ bedtime, so I can cook our dinner as they are eating theirs.

So, I whipped this together in a couple of steps.  I relied on Publix with a Mojo Rotisserie Chicken.  Pulled it apart a few days ago and made stock.  Froze the stock for later.  Kept the chicken in a bowl in the fridge.  Then as the boys were eating their dinner, I was working in the kitchen right beside them (to make sure they didn’t toss things on the floor, which did happen) – I was talking with them, playing with them, showing them what I was doing (I do want my boys to love to cook if that is the Lord’s plan).  These were in the oven in less than 20 minutes.  Then as they baked, I had time to put my younger to bed and read to my older one, then come back, put some cheese on top while my older was watching some Thomas the Train waiting on Daddy to arrive.  Easy!

 

 

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Pepper Jack Chicken Enchiladas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Spicy creamy healthy chicken enchiladas
Ingredients
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • evoo
  • small can green chilies, diced
  • ¾ cup black beans, rinsed
  • ¾ cup corn
  • 1 can cream of chicken soup
  • ¼ tsp each cumin, pepper, salt
  • 2 cups chopped cooked chicken
  • 8-10 soft taco size whole wheat tortillas
  • 1 can green chili enchilada sauce
  • 1½ cup grated pepper jack cheese
Instructions
  1. Preheat oven to 375.
  2. Spray 9x13 pan with pam
  3. In a cast iron skillet, heat oil and saute onions for about 3 minutes.
  4. Add garlic and chilis, saute another 2 minutes.
  5. Add beans, corn, spices, and soup. Stir until heated through.
  6. Add chicken and stir until combined and warm.
  7. Scoop filling into tortillas and roll
  8. Place seam side down in 9x13 pan.
  9. Top with enchilada sauce.
  10. Bake for 20 minutes.
  11. Top with cheese and bake another 10 or until cheese is melted.
  12. Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.
3 Nov 2014

This Week in the Charming South Kitchen

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Raspberry Buttercream

Wow.  We’ve already started a new month, new food budget, and gearing up for the biggest family food fest holiday.  Though Thanksgiving is a few weeks away, I’m already thinking of our menu (it will be our family and my in-laws).  But, this week – just normal stuff!

Feta Herb Scrambled Eggs

Baked Ravioli from a Freezer Food Party I went to in September

Deconstructed Chicken Pot Pie

Chicken Salads

Spanish Chicken and Potatoes

Mojo Chicken Enchiladas

Brinner one of these nights this week

 

 

15 Sep 2014

Roasted Chicken Enchilada Casserole

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Roasted Chicken Enchilada Casserole

Mexican Food.  Easily my favorite comfort food.  Give me a big bowl of fresh guacamole and some tortilla chips and I’m a happy camper.  You can’t go wrong with anything Mexican.  I do like making it at home, but don’t usually – I guess I would rather go out and get it.

We had a date the other night – and I love cooking for our babysitters.  I decided to make homemade enchiladas and hoped the recipe turned out well since I didn’t even try it before we left the house. Half the pan was gone by the time we arrived home – great amount for a meal’s worth of leftovers for us the next day.

Rotisserie chickens are good and all from grocery stores, but I also like making my own roasted chicken.  Especially for recipes like that – because I usually can’t find a tex-mex flavor rotisserie chicken in the deli.  This one was so easy and I did it the night before while the mister and I were watching one of the our favorite summer shows.

You can serve this with red or green enchilada sauce and whatever side dish you want – we chose black beans (which I doctored up with lime juice and some avocado)

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Roasted Chicken Enchilada Casserole
Author: 
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Mexican comfort food at its best!
Ingredients
  • 1 whole chicken
  • taco seasoning
  • 6 whole wheat tortillas (medium size)
  • 1½ cans red enchilada sauce)
  • 1 can refried beans
  • 1 onion
  • ½ cup canned corn, drained
  • ½ cup canned black beans, drained and rinsed
  • 1 small can chopped green chilis, drained
  • 3 cups mexican blend shredded cheese
Instructions
  1. Preheat oven to 450.
  2. Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
  3. Cook for about an hour or until done. (depends on the size of your chicken)
  4. Let rest and cool then shred the chicken.
  5. In a pan on stove, heat more oil.
  6. Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
  7. In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
  8. Then refried beans, chicken, onion mixture, cheese.
  9. Repeat layer one more time for a total of two layers.
  10. Top with tortillas, sauce, and cheese.
  11. Bake for about 35 minutes on 350 until all the cheese is melted.
  12. Enjoy!
 

8 Sep 2014

Easy Lunches: Chicken, Bacon & Avocado Wrap

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Chicken Bacon Avocado Wrap

When I was growing up, August and September meant two things: going back to school and scuppernong grapes.

My grandparents, Granny and Papa, who lived across the pasture from us, had grape vines.  I loved going over there and picking the grapes once Papa told us they were in.  When I was smaller, he would climb the ladder and I would hold the bowl or brown paper sack to put them in.  But, as I got older and taller, I would take the sack up the ladder with me and drop them in.  I loved them so much I would break out around my mouth – somehow allergic to them, but only in large doses.

Those days are long gone, but I still love scuppernongs.  I remember buying them in the store for the first time.  I couldn’t imagine paying 5$ for grapes that I used to get for free.  But, the smell brought back so many memories, that the 5$ didn’t matter anymore.

I just got some at the Dekalb Farmers Market (along with the greens used on this wrap) and these grapes still make me break out if I have too many, and my older son doesn’t care much for them – but I still love them, and fondly remember my Papa.

To begin a new series here on the blog: I want to create some easy lunches that you can have too.  Currently in our home, my lunch is usually leftovers of what my boys don’t eat, or a taco from Taco Bell, or CFA salad with nuggets.  Sometimes it may be leftovers.  I don’t usually prepare gourmet foods just for myself.  I’d rather go out all the time – but the budget doesn’t allow for that.

This wrap was healthy, under 3 minutes to put together, and delicious.

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Chicken, Bacon & Avocado Wrap
Author: 
Recipe type: Sandwich
Cuisine: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Bacon Chicken and Avocado for an easy lunch win
Ingredients
  • 1 whole wheat tortilla
  • ½ cup shredded chicken
  • 2 T shredded colby jack cheese
  • 1 strip cooked bacon
  • mayonnaise and honey mustard
  • greens
  • avocado
Instructions
  1. Put tortilla down on microwave safe plate
  2. Fill with chicken, cheese, bacon - heat for 45 seconds
  3. Then top with greens, avocado, and condiments.
  4. Wrap and eat!
 

8 Sep 2014

Roasted Mexican Street Corn & Chicken Frittata

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Corn and Chicken Frittata

I wish every week we could go on a honeymoon.  My husband and I love to travel and I can’t wait to show our boys the world (as much as our budget will allow).  Early on in our courtship, my husband and I knew we had a mutual love of food and roads.  So, naturally when we got married, he was a master at planning our “secret” honeymoon.  I could never have planned a better trip.

Corn on the Cob

After a brief stay at our favorite place in Durham we ventured up to Washington DC for a few days as the first leg on a two week road trip.  He had bought us tickets to the Taste of DC – a huge foodie tasting tour in front of the Capital Building.  Even though I was sick, I still enjoyed it – in spirit at least.

Oh and a brief, unpaid plug.  My husband loves Duke’s.  Yes, the mayonnaise.  I’d tried it once before and I stuck to my regular brand, but now have tried it again – and it really has made me fall in love with mayonnaise again.

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Roasted Mexican Street Corn & Chicken Frittata
Author: 
Recipe type: Frittata
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Corn chicken and eggs with a kick
Ingredients
  • 2 ears of corn
  • 2 T mayonnaise (I use Duke's)
  • cayenne pepper to taste
  • chili powder to taste
  • 2 c shredded chicken
  • ½ cup sauteed onion
  • 7 eggs
  • 1½ cup half and half
  • 1½ cup mont jack cheese, shredded
Instructions
  1. Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
  2. Close up the foil.
  3. Bake for about 25 minutes.
  4. Remove and cool.
  5. Cut the corn off the cob.
  6. Lower temperature to 350.
  7. Spray a deep dish 9 inch pie plate with Pam.
  8. Mix the eggs, half and half, and cheese (and more seasonings if you want).
  9. Mix the corn, chicken, onion
  10. Combine the two and pour into pan.
  11. Bake for about an hour or until set.
  12. Let cool and enjoy!
One of the favorite things I tasted was Mexican Street Corn: mayo, cheese, cayenne, corn – what’s not to love?  So, I wanted to recreate the corn and turn it in to a frittata.  It turned out great!  Here you go.  If you like corn casserole and quiche – you will love this.  Its like a cross between a spicy corn casserole and a quiche.  And if you have little ones eating it, just lay off the cayenne.