My sister Tomi is a great cook and has the gift of hospitality. One Christmas she and her family were visiting us from the east coast and we decided to throw a cocktail party to introduce them to several of our neighbors and friends. At about 8pm the cocktail party turned into a dinner party and we looked at each other saying “What can we make for a party of 12?” Tomi quickly offered to whip up a hearty pasta dish sure to satisfy the hungry bunch. Sure enough, the super easy and delicious pasta was a hit.
I now make it for Sunday night dinner and always think of my sister when I make it. D-E-L-I-C-I-O-U-S! The recipe below is modified for 6-8 people.
Ingredients Continue reading
My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day. Comfort food like this warms up the soul as well as the belly. I like to add a little variety by using different cheeses. We used french gruyere this time. Enjoy!
Mom’s Macaroni and Cheese
Yield: 4 servings
½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)
Directions Continue reading
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and
a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.
Spicy Mexican White Chicken Chili
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.