Croutons by The Pioneer Woman

These are the BEST croutons!!!

I got this little tip from The Pioneer Woman, Ree Drummond.  They are SOOO good!!

Get a thin baguette from your local baker and cut it into one inch slices.  Then lay them out on a baking sheet and drizzle both sides with olive oil. 

Heat up a non-stick pan on medium heat and then put a little pinch of shredded parmesan cheese in the pan. 

Place a slice of baguette on top and press down. 

After a few minutes, wiggle the bread around to break the cheese away from the pan.  Toast on each side until golden brown.  It's best if you keep the heat low so you don't burn the cheese or the bread. 

Use them to garnish any soup or stew!  They can also be put into a freezer bag and put into the freezer to use later.  Enjoy!!!

White Chicken Enchilada Casserole

If you're looking for a quick weeknight recipe with lots of flavor, look no further!  I adapted this recipe from a chicken enchilada recipe in an old Better Homes and Gardens cookbook.  I had a craving for southwest flavors but I wanted something quick and easy to put together.  You can grab a rotisserie chicken at the store, or poach and shred a few boneless skinless chicken breasts like I did.  Garnish is optional.  My kids like to top it with sour cream.  Some other options for garnish would be lettuce, pico de gallo and hot sauce.  Maybe even make a side of Spanish rice to go with it!  Sometime I'll have to share my mother-in-law's simple Spanish rice recipe on the blog.

Preheat oven to 350 degrees F.

Ingredients:
2 cups cooked chicken breast, shredded
1 cup chicken stock
1/2 cup water
2 tsp cumin
1 Tbs chili powder
1 tsp oregano
1 tsp crushed red peppers (optional, but I like a little kick)
2-3 garlic cloves
1 10.5 oz can cream of chicken or mushroom soup
1 4 oz can diced green chiles, drained
1/2 cup milk
2 Tbs sour cream
4 oz cream cheese, softened
6 flour tortillas
2 cups shredded Colby Jack or Monterey Jack cheese
4 green onions, sliced thin

Combine shredded chicken, chicken stock, water, spices and garlic in a skillet, S&P to taste, and bring to a boil and reduce. 

While the chicken mixture is reducing, combine the soup, chiles, milk, sour cream, and cream cheese in a mixing bowl.  S&P to taste. 

Once the chicken mixture is reduced mix in half of the soup mixture.  Spray the bottom of a 9x13 inch casserole dish with non-stick cooking spray.  Layer 3 flour tortillas on the bottom of the pan, half the chicken mixture, half the soup mixture, and half the cheese.  Sprinkle with half the onions.  Layer 3 more tortillas on top, the rest of the chicken, the rest of the soup, and the rest of the cheese.  Sprinkle with green onion, cover with foil, and bake for 30 mins.  Remove the foil and broil for 3-4 minutes on high to brown the cheese.

I hope you enjoy my latest creation!

The Best Chili Ever

Seriously the best pot of chili I have ever made.

Sooo much flavor in this I can't even begin to describe it!  I tried a few new ingredients this time and put a little extra love in it.  It totally panned out!  Honestly, I got all my ingredients from Aldi & Walmart.  Totally budget friendly.  I hope you enjoy it as much as we did!!

Ingredients:
1-2 lbs ground venison (you can substitute ground beef but you will need to drain the fat)
1 leek, chopped and rinsed
4-5 cloves garlic, pressed
1-2 mini sweet peppers, chopped (I had orange on hand, but you could use yellow or red)
2 Tbsp EVOO
1 roasted Anaheim pepper
1 14.5 oz can light red kidney beans
1 14.5 oz can mild chili beans
1 14.5 oz can fire roasted diced tomatoes
1 8 oz can tomato sauce
1 6 z can tomato paste
1 Tbsp chili seasoning mix (recipe below)
2-3 cups chicken stock (I make my own usually but store bought can be substituted)
3/4 can of your favorite beer - flat (mine is Coors Light)

Chili Seasoning mix:
2 tablespoons chili powder
1 teaspoon salt
1 tablespoon seasoned salt
1 teaspoon onion powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoon ground oregano
Mix all ingredients; store in a small airtight jar in a cool, dry place. Makes about 1/4 cup.

Drizzle Anaheim pepper with a little EVOO in a shallow baking pan and broil each side on high until it's charred.  Handle carefully and remove the charred skin with a paper towel.  Remove the seeds and chop.

Add EVOO to a large stock pot and heat on medium high.  When the oil starts to ripple, add the leek Anaheim pepper, and sweet pepper.  S& P to taste, and sauté until translucent.  Add pressed garlic and cook until fragrant.  Add ground venison and S&P to taste.  Once the venison is fully browned, add the remaining ingredients and bring to a boil.  Lower heat to simmer and simmer until it's to your desired consistency.

Garnish with shredded cheddar, chopped white onion, sour cream, and oyster crackers.

OMG SO GOOD!!!!  Enjoy, friends!