Thursday, February 25, 2010

White Bean and Chicken Chili with Italian Cheese Bread

My computer is officially incompatible with my cameras and flip video. Now how's that for the worst thing that can happen to a blogger? Old camera technology with new computer is a recipe for disaster. Bummer. Anyway, my son took pictures for me last night, so, I'm happy about that!

And then, while blog hopping, I came across this recipe for easy Italian Cheese Bread. It was the perfect complement to the chili.

Last night we ate White Bean and Chicken Chili , recipe from Giada. We love this recipe, because it is so versatile. I use canned chicken chunks (because I have a huge stockpile of them in the basement pantry).

Here is the link for Italian Cheese Bread. This is comfort style food, which works well with my 4 young adult sons.

Thursday, February 18, 2010

Wilted Green Beans with Red Onion

My friend, Char, gave me a wonderful cookbook last fall. I really love it! Our friend, Martha, had checked the book out of the library, and Char thought we both needed our own copy. The recipes are easy yet satisfying. I had a big package of green beans (Costo purchase of course!) that needed to be used, so I thumbed through The Simpler the Better by Leslie Revsin, and found this very easy but delicious recipe for wilted green beans with red onion!

First, begin by rinsing and trimming your green beans, and put them in a large pot.

You'll need some olive oil and red onion. And red wine vinegar (I put white in the picture..oops!).
Slice a red onion, thinly sliced. I used a mandoline.

Put the green beans and red onion in the pot, and drizzle with a few TBSP of olive oil and some salt to taste.

Cook on high until it begins to sizzle, then reduce to low and cover for 20 minutes. Stir occasionally. Take off heat, and add a few teaspoons of red wine vinegar. YUMMY!

Wednesday, February 17, 2010

Teriyaki Chicken in Slow Cooker

Even though you plan a menu for the week, sometimes you need to make a change. My friend, Char, gave me a lot of bok choy from her garden, so I decided I better use it before I pick up my Bountiful Baskets produce this Saturday ( I ordered the Asian selection along with a regular basket, which includes bok choy) . After google searching, I found this Teriyaki Chicken in Slow Cooker recipe. The great thing about it is that it calls for 6 cups of bok choy! This really tasted fantastic.

Teriyaki Chicken cooking in Crockpot


3 1/2 pounds skinless chicken pieces
Read more about it at,231,154176-234200,00.html
Content Copyright © 2012 - All rights reserved33
1/4 cup reduced-sodium soy sauce
1/4 cup chicken broth
1/4 cup water
1 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger, or 1 tsp. ground ginger
1 tbsp. rice wine vinegar
2 minced cloves garlic
6 cups sliced bok choy
2 tsp. toasted sesame seeds (optional)

Put  chicken in a 3-1/2 to 4-quart slow cooker. In a small bowl, stir together soy sauce broth, water, sesame oil, ginger, vinegar, and garlic. Pour over chicken.

Cover and cook on low for 5-6 hours, or on high for 2-1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil, keep warm.
Stir bok-choy into liquid in cooker. Cover, let stand for 5 minutes. Transfer bok choy to platter with chicken. Sprinkle chicken and bok choy with sesame seeds if desired. Spoon a little of the liquid from cooker over chicken and rice.

Saturday, February 13, 2010

Broccoli plants are getting bigger!

Well, I have no idea how this broccoli will taste, but the broccoli heads are starting to grow. Here are a couple of pictures that show how the plants in this large pot are doing.

I'll keep you posted on when I harvest the heads! I am sure it will be in the next few weeks. It starts really warming up in St. George by March/April.