Slow Cooker Chili

recipe adapted from this

INGREDIENTS (fills a 7qt slow cooker)

3 raw chicken breasts

1 can cream of chicken

1 large (or 2 medium) yellow onion, chopped or sliced

~24oz smoked sausage, chopped

2 cans rotel with chiles

1 small can green chiles

1 (28oz) can baked beans w/ bacon (I have used store brand or "Bush's baked beans, country style flavor)

1 (30oz) can Brooks hot chili beans

2 (15oz) cans no bean chili

1 (15oz) can Hormel hot chili or similar (added after I took the photo of the cans)

1 red bell pepper, chopped

1 green bell pepper, chopped

seasonings:

(note: I don't ever measure spices I just wing it & dump some in, esp cumin & pepper)

1T minced garlic

1T oregano

1/4c chili powder

2t cumin

1t basil

1t pepper, or white pepper is stronger

1t cayenne pepper

1t paprika

1t sugar

Worcestershire

if you want it spicier: hot sauce, and Sriracha to taste

shredded cheese (optional, to go with the chili) I also like to put cheezits in the chili :D

DIRECTIONS

Before you make chili, make shredded chicken by putting 3 chicken breasts, 1 can cream of chicken, the chopped onion in a small slow cooker on high for 2-4 hours (till it reaches at least 165°F). 

After the chicken is cooked, take it out of the slow cooker & shred it in a bowl. Strain out the onions from the cream of chicken goo as best you can, and mix the onions in with the shredded chicken.

This will be added into the chili at the end.

(I usually make the chicken the day before, or get the chicken started then start on the chili, then whenever the chicken is done I mix it in the chili).

In 7qt or larger slow cooker, combine all ingredients. Set on low for a couple hours, then set to warm mode until you eat it. Serve chili, top with shredded cheese.

NOTES

I added like half of the bell peppers, because it was a lot of chopped pepper. 

The chili got soupy, so I took the lid off for awhile and it thickened back up.

I kept tasting and adding more spices until it had enough of a kick, I probably used double what is listed above, especially cumin. Note if chili is too spicy, add pureed pineapple to it.

I served the chili in these bread bowls

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Bread Bowls

recipe adapted from this

INGREDIENTS
4.5 t dry active yeast
2.5 c warm water
1 T sugar
2 t salt
2T olive oil + extra for brushing on dough
7 c flour
cornmeal for sprinkling on pan
Italian seasoning

DIRECTIONS
Dissolve sugar in water and add yeast, proof yeast about 10min until foamy.
Add salt, oil, and 4c flour into the yeast mixture. Slowly mix in the rest of the flour.
When dough is mixed turn on a floured surface, then place dough in lightly oiled bowl in warm area to rise (~40min).
After dough has risen, punch it down on floured surface, then divide into 4 balls. Sprinkle cornmeal on a baking pan, set the dough balls on the pan and allow to rise again for ~30min.
Heat oven to 400F.
Brush dough balls with olive oil and sprinkle with seasoning.
Bake ~20min.
Slice tops of bowls and scoop out bread interior to make bowls!

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Focaccia Bread

recipe adapted from this

INGREDIENTS

1 cup milk

1 t sugar

1 T active dry yeast

2 3/4 c flour

1 t garlic powder

1 t oregano

1 t thyme

2 t basil

pinch of black pepper

1 T olive oil (and some extra for brushing on the bread)

sea salt

shredded cheese (mozzarella etc)

grated parmesan

DIRECTIONS

Preheat oven to 450F.

Combine all ingredients.

Knead dough on floured surface until smooth/manageable.

Place dough in oiled bowl and let it rise somewhere warm for ~20min. (Don't let dough overrise).

Punch down dough on floured surface and form into whatever shape you want, 1/2" thickness.

Place onto a baking sheet, then brush dough with olive oil and sprinkle with salt.

Bake for 15 minutes. Halfway through the baking time (7:30) top dough with cheeses.

NOTES

Supposedly proofing the yeast isn't necessary if the yeast is fresh/has been stored in the fridge.  I still first mixed the sugar in with the milk then added the yeast, just because I am used to proofing the yeast.  Great, except I forgot to heat up the milk, so nothing happened.  The dough turned out fine though, I didn't think it rose very much, but this was my first time making it. Will proof the yeast correctly next time and compare.

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Tetrazzini

recipe adapted from this



































INGREDIENTS
9"x13" baking dish
8-13oz pasta (I used wheat penne), normally supposed to use thin noodles
shredded chicken (I shredded a cooked rotisserie chicken from the store)
16oz mushrooms (sliced)
2 shallots (thinly sliced)
minced garlic to taste
3 tbsp white wine
olive oil
alfredo sauce (I doubled this recipe and substituted lofat evaporated milk + half&half)
shredded mozzarella
grated parmesan

DIRECTIONS
Preheat oven to 350F.
Cook pasta until al dente. Drain.
In large skillet, add some olive oil and sautee mushrooms/shallots/garlic. Add the wine.
Meanwhile, make alfredo sauce in a saucepan, add flour if it needs to be thickened.
Add the chicken and pasta to the skillet with the mushrooms. Stir in Alfredo sauce.
Pour everything into baking dish, top with cheeses and bake for 30 min.

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Mushroom Risotto

recipe adapted from this

INREDIENTS:

10-11 cups chicken broth (or prepared chicken stock)

3 T olive oil

16oz sliced mushrooms

2 shallots (diced) can subst. red onion in dire situations

minced garlic (to taste. I use a lot)

1.5 c Arborio rice

1/2 c white wine (or Andre extra dry)

pepper to taste

chives (chopped, to taste) can subst. green onion

1/2 stick butter

grated parmesan (to taste) I use about a cup

DIRECTIONS

Make chicken stock/broth in a saucepan, bring to a boil/almost boil.

Put 2T oil in BIG skillet over med-high heat, add mushrooms and some garlic, cook until soft. Set mushrooms & juices aside in a bowl.

Add 1 T olive oil back into skillet and add in the shallots and a little more garlic.  Cook for a minute then add in the rice and stir until rice is coated with oil. 

When rice is pale/clear looking add in the wine, and stir.  Add the broth/stock into the rice skillet one cup at a time until the rice absorbs it all. Keep stirring, takes a while, drink the extra wine meanwhile.

note*The skillet needs to be hot, the broth should boil when it is poured into the skillet.  Stir continuously until everything is absorbed (takes about 20+min)*

Remove from heat, add the mushrooms back in along with chives, butter, pepper, parmesan.

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Rams Special Teams

Rams Special Team design / wallpapers after jump

BLT Pasta Salad

recipe adapted from this

INGREDIENTS: (this makes a LOT)

13 oz shell pasta

1 package bacon, cooked/chopped (or use 6-12oz real bacon bits)

1/2 bag frozen peas (like 2 cups)

2 tomatoes, chopped

salt and pepper

1/2 c milk

3 green onions, chopped

1.5 c shredded cheddar

fresh spinach, chopped (I used like 30 small leaves)

bacon ranch dressing to taste

mayo to taste

shredded chicken (optional)

DIRECTIONS

Cook pasta, bacon, and peas.

Drain pasta under cold water, mix with milk in a large bowl and put in fridge/freezer to cool off while you prepare the rest.

Warm the chopped tomatoes in the bacon grease, and add salt/pepper to taste.

Mix everything in with the pasta, and add bacon ranch dressing and mayo to taste (pasta absorbs the dressing, might need to add more later)

I made a "lite" version of this and no one could tell the difference ;) used turkey bacon and lowfat everything.

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