White Chicken Chili

This is a super easy, yummy soup!  I've had the recipe for several months, but for the life of me I could not find "mexi-corn" in any stores in the Salem area.  It was only after moving that I finally found it at the Albany WalMart, and it's not called "mexi-corn", but Southwestern corn, I'm guessing for reasons of political correctness.  I was a little worried about how my kids would react to the white Kidney beans - those are some big beans! -  but they ate them just fine, and Brian loved it.

Ingredients

• 1-2 chicken breasts, cubed and cooked
• 1 Tbsp minced onion
• 1 1/2 Tsp garlic powder
• 1 can chicken broth
• 2 4 oz cans of diced green chilies
• 1 cup water
• 2 cans white beans
• 1 1/2 Cups sour cream
• 1 can evaporated milk
• 1/2 Tsp cayenne pepper
• 1 can cream of chicken soup
• 2 cans mexi-corn
• 1 Tsp cumin
• 1 Tsp oregano

Directions

• Simmer all together for 20 minutes

Couple of things...  I would probably not put the water in next time.  It really needed to cook down to get to a chili consistency and I just don't think it needs it.  I also did not use the cayenne pepper (because I was out) but it was still tasty.    As with all our "Southwestern soups", we served this with tortilla chips.

Spaghetti Sauce

This is my rendition of the classic spaghetti sauce of our childhood.  It has the spirit of mom's recipe, while providing less celery (for me) and more sauciness (for Dave).

Ingredients:

1/4 olive oil
1/4 butter
1 cup finely chopped onion
1 pound ground beef
1/2 cup of chopped pepperoni
4 cloves garlic, finely chopped
3 tbsp parsley
1/2 tbsp salt (more to taste)
Fresh ground pepper (to taste)
1/4 tsp cayenne red pepper
1 14.5 oz can diced tomatoes
1 14.5 oz can tomato sauce
1 7oz can tomato puree
2 tbsp tomato paste
1 finely chopped or shredded carrot

Warm olive oil and butter until melted.  Add onion and saute until golden brown; add ground beef, cooking until browned.  Add garlic and pepperoni, cook for another few minutes.  Add remaining ingredients and  simmer for at least one hour.  Serves 4-6

I have done this in the slow cooker and it works great.  I often do a double batch and freeze half.

Mom's Banana Muffins

I guess this should be entitled "Mom's Banana Bars", since that's the way she made the recipe.  But Val and I have found it works a little better as a muffin.

Ingredients:

3/4 C Butter (softened, NOT melted)
2/3 C Sugar
2/3 C. Brown sugar
1 Egg
1 tsp Vanilla
2 medium ripe bananas
2 C. flour
1/2 tsp salt
2 tsp Baking powder


Cream butter and sugars, add egg and vanilla.  Beat until thick and fluffy, then add bananas.  In a separate bowl, mix flour, salt and baking powder, then add dry ingredients to banana mixture.

I use cupcake liners because no matter what I've tried, they stick to the bottom of my pan.  (I don't think Val has this issue.) Fill the liners or muffin tin almost to the top. 

Bake 23-25 minutes at 350.  Makes 12 muffins.