mmmmm: crockpot white chicken chili

it is cold outside. i mean a high of 37 degrees yesterday cold. i know, those of you in other states are looking at a high of 5 degrees and are wondering what i'm complaining about. here in the south, we don't typically do cold. i pretty much want to stay in pajama pants and drink warm beverages all day long. this crockpot recipe is all things comforting. it's also about as easy as they come. grab the ingredients and throw it together this week. this recipe is enough for two large families. make the extra and give dinner away this week. people will love it!

crockpot white chicken chili

4 tablespoons of butter

2-3 cups chopped white onions (about 1 1/2 bags of frozen-chopped onions)

4 tablespoons minced garlic

6 chicken breasts 

2 teaspoons salt

2 cups sour cream

3 cans cannellini beans (or navy beans or great northern beans)

3 cans diced green chilis

1 box (4 cups) chicken stock

4 teaspoons cumin

2 teaspoons oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

4 cups monterey jack cheese

put all of the chicken breasts in a large pot. cover with water and boil for about 15-20 minutes. (note: i usually add garlic and a little chicken base to the water to flavor the chicken). remove from the water, cool and chop into bite sized pieces.

put cannellini beans (or other white bean) in the crockpot. add the chicken, green chilis, onions, butter, garlic, salt, cumin, oregano, cayenne pepper, and red pepper flakes. cover the ingredients with the chicken stock.

cook on low for about 4-6 hours. (you can cook it longer...won't hurt a thing). about an hour before serving, mix in the sour cream and cheese. allow to cook for one more hour. serve with tortilla chips and top with some extra cheese and sour cream.

heaven! enjoy!

mmmmm mondays: diy microwave popcorn

i am a sucker for popcorn. it is my comfort food of choice and my favorite way to make it is on the stove.... no other method tastes quite the same. 

cooking popcorn on the stove is a fairly simple process, but it does make a bit of a mess to clean up so i always keep a few bags of microwave popcorn handy. there are desperate times when i don't have the energy to deal with making stove-top popcorn and the microwave version will just have to do....but it tastes gross in comparison, right? that and it's simply not good for you...

i recently learned how to make my own microwave popcorn and now i am hooked! not only is it a healthier option, but it is so much more cost effective as well!  hope you like it too!

all you need is:

a brown paper lunch bag

1/4 cup popcorn kernels

salt & butter (optional)

directions:

measure out 1/4 cup of popcorn kernels. 

pour popcorn in the brown paper lunch bag.

fold top of the bag over a few times (about a 1/4-1/2 inch fold or so). be sure to crease tightly as you fold.  

place in microwave for a bout 2-3 minutes. do *not* use the "popcorn" setting on your microwave.

simply listen to when the popping slows to approximately 3 seconds apart and you're done!

take your popcorn out, watch for steam when unfolding and then pour into a bowl and enjoy!

use butter and salt or keep it fresh and plain--either is yummy!

enjoy!

mmmmm, mondays: creamy tomato-basil soup

winter makes me instantly think of soup. in the mood for a bowl of comfort? try this creamy tomato-basil soup---it is amazing. truly. no really. try it. heaven in a bowl.....

creamy tomato-basil soup
makes 8 cups
source: paula deen quick & easy meals

ingredients
8 on-the-vine tomatoes
olive oil cooking spray
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
3 tablespoon butter
1 small onion, diced
2 cloves garlic, chopped
1 (28 oz) can diced tomatoes
10 large basil leaves, rougly chopped and divided
1 c chicken broth
1/2 c heavy cream

directions
preheat oven to 450F. slice tomatoes in half crosswise, and scoop out seeds with a spoon. place tomato halves, skin side up, on a parchment paper-lined baking sheet. coat tomato halves with cooking spray; sprinkle with 1/2 t salt and 1/2 t pepper. roast tomatoes for 20 minutes or until very soft and slightly charred.

while tomatoes roast, melt butter over medium-low heat in a large dutch oven. add onion and garlic; cook until soft and golden. remove from heat.

add roasted tomatoes, diced tomatoes, and half of basil to onion mixture; stir.

in the container of a blender or food processor, place one third of the tomato mixture. process until smooth; transfer to a large bowl. repeat procedure twice with the remaining mixture.

return puree to dutch oven. add chicken broth and cream. cook over medium-low heat until heated through. stir in remaining basil, remaining 1/2 t salt, and remaining 1/2 t pepper.