As you all know, we've had some unusually wintry weather here in the southern US this year. And we're moving into our spring season, which always brings a ton of rainy days. There's nothing I love better on a cold, wet day than soup of some kind. Something about soups and stews warms me from the inside out. Comfort food.
A friend recently raved about a chicken chili recipe she regularly made for family and after trying it myself, she should rave some more!
This recipe made a full big crockpot for less than $20, not including spices – most of which I had on hand already. There was enough soup for me to feed two families and send leftovers home with everyone. In addition to the toppings listed, we served chips and salsa, and cornbread – this is the south, after all. Add a crockpot bags, and clean it was a breeze. I hope you enjoy.
WHITE CHICKEN CHILI
8 cans White Northern beans
1.5 quarts chicken broth
2 to 3 onions, chopped
3 teaspoons garlic salt
8 oz. green chilies, chopped
3 teaspoons each ground cumin, oregano, coriander
Pinch each of ground cloves and cayenne pepper
Half teaspoon creole seasoning
10 chicken breasts (boneless, skinless, cooked and diced—I just put in a whole package, which was about 6 large)
Shredded Monterey Jack cheese and green onions, chopped
Combine beans, broth, garlic and salt. Bring to a boil, reduce heat and simmer 10 minutes. Heat oil in skillet; add onions and cook until clear. Add chilies and spices, mixing thoroughly. Cook 20 minutes more, then add to bean mixture. Add chicken. Simmer another 20 minutes.
Spoon into bowls and sprinkle with cheese and green onions (or whatever toppings you prefer).
A friend recently raved about a chicken chili recipe she regularly made for family and after trying it myself, she should rave some more!
This recipe made a full big crockpot for less than $20, not including spices – most of which I had on hand already. There was enough soup for me to feed two families and send leftovers home with everyone. In addition to the toppings listed, we served chips and salsa, and cornbread – this is the south, after all. Add a crockpot bags, and clean it was a breeze. I hope you enjoy.
WHITE CHICKEN CHILI
8 cans White Northern beans
1.5 quarts chicken broth
2 to 3 onions, chopped
3 teaspoons garlic salt
8 oz. green chilies, chopped
3 teaspoons each ground cumin, oregano, coriander
Pinch each of ground cloves and cayenne pepper
Half teaspoon creole seasoning
10 chicken breasts (boneless, skinless, cooked and diced—I just put in a whole package, which was about 6 large)
Shredded Monterey Jack cheese and green onions, chopped
Combine beans, broth, garlic and salt. Bring to a boil, reduce heat and simmer 10 minutes. Heat oil in skillet; add onions and cook until clear. Add chilies and spices, mixing thoroughly. Cook 20 minutes more, then add to bean mixture. Add chicken. Simmer another 20 minutes.
Spoon into bowls and sprinkle with cheese and green onions (or whatever toppings you prefer).
Photos used with permission from Wikimedia
Onion photo from Jonathunder
Have an awesome recipe that your family and friends rave about? Come share it on the Nice Girls Writing Naughty blog for a chance to win big prizes! $15 gift cards in each of 4 categories and an overall $50 gift card winner--just for sharing with us any day this week! Contest ends Friday, so get thee over there immediately! :)
I'm hanging out on the Nice Girls Writing Naughty blog today, chilling in the summer heat with a barbecue sauce recipe to liven up your next cookout!
My post is part of a Recipe Contest over the next two weeks with prizes galore, including a $50 grand prize gift card! Drop by and share your recipe for a chance to win the overall prize or 1 of 4 categories.
Today, as I mourn the start of another round of deprivation (otherwise known as a diet), I give you my list of Top 10 All-Time Favorite Desserts:
1. Krispy Kreme Sour Cream/Hot Glazed donuts
(both are my favorite in their own special way—as my bio will attest)
2. Reese’s Peanut Butter Cups
3. Chocolate Chip Bundt Cake
4. Reese’s Peanut Butter Trees
5. My Mama’s Cheesecake
6. Reese’s Peanut Butter Pumpkins
7. Red Velvet Cake with Cream Cheese Icing
8. Reese’s Peanut Butter Eggs
9. Twix Bars
10. Dark Chocolate Anything!
Takeaway: So you can enjoy what I can’t, here’s my Mama’s Cheesecake recipe. Be sure to eat a piece for me!
Dani
QUICK & EASY CHEESECAKE
2-8oz. packages cream cheese (don’t skimp by getting low fat!)
2 eggs
1 cup sugar
4 tsp. vanilla
16 oz. sour cream
2 graham cracker crusts
Use a mixer to combine the cream cheese, eggs, and half of the sugar/vanilla in a bowl. Pour half into each crust and bake for 20 minutes at 350 degrees. Mix sour cream and rest of sugar/vanilla with a spoon. Pour on top of the two pies and bake for 5 minutes at 400 degrees. Refrigerate after cooling.
* Cheesecake photo by Whym (WikiCommons)
Takeaway: So you can enjoy what I can’t, here’s my Mama’s Cheesecake recipe. Be sure to eat a piece for me!
Dani
QUICK & EASY CHEESECAKE
2-8oz. packages cream cheese (don’t skimp by getting low fat!)
2 eggs
1 cup sugar
4 tsp. vanilla
16 oz. sour cream
2 graham cracker crusts
Use a mixer to combine the cream cheese, eggs, and half of the sugar/vanilla in a bowl. Pour half into each crust and bake for 20 minutes at 350 degrees. Mix sour cream and rest of sugar/vanilla with a spoon. Pour on top of the two pies and bake for 5 minutes at 400 degrees. Refrigerate after cooling.
* Cheesecake photo by Whym (WikiCommons)
I'm celebrating the commencement of the holidays today, with romance authors and bloggers during the Romance Troupe's Home for the Holidays blog hop. And what makes the holidays homey and memorable for all of us? The FOOD!
I love cooking for the holidays, seeing my family and friends enjoy things that I've made. I give away goodies for gifts (men especially like this) and look forward to holiday parties that give me a reason to cook. Now the clean-up... that's something I never look forward to!
So I thought I'd share this super easy, low mess, divine chocolate flourless cake recipe. A co-worker, who has to eat gluten free, made it for a department party. It tastes like chocolate melting on your tongue. Best of all? It can be made ahead of time and stored or frozen. I hope it makes your holiday season easy and enjoyable!
Flourless Chocolate Cake
4 oz. fine quality bittersweet chocolate (not unsweetened)
1 stick unsalted butter (1/2 cup)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Powdered sugar for sprinkling
Preheat oven to 375 degrees.
Flour and butter an 8 inch round baking pan. Line the bottom of pan with a round of wax paper; butter paper. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter. Stir until smooth. Remove from heat. Add sugar and whisk. Add eggs and whisk again. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 25 minutes. The top should form a thin crust and cake will puff. Be careful not to overcook. Cool the cake on a rack for 5 minutes before removing. Cake will deflate as it cools.
Serving options: Sprinkle with powdered sugar for a simple dressing. Serve with whipped cream and your favorite berries to dress it up. Serve with ice cream or sorbet for a cool treat.
Note: Once cake cools, it will keep for a week in an airtight container. It will also freeze well for up to 2 months. Defrost overnight in refrigerator and serve at room temperature.
In honor of the cooler weather, here's a wintery sneak peek:
Feeling the situation had gotten way too serious, he paused beside the bed before launching her into the air. Her squeal echoed around the room as she landed and bounced, the fluffy blankets jumping under the impact. Now that made for some interesting shimmies. He couldn’t help but grin as she burst into laughter. Then his eyes narrowed on the now empty expanse around her.
Empty except for one thing.
“What’s this?”
Her look was confused until she saw the direction of his gaze. With a cry she reached across for the nearest blanket and jerked it toward her, probably to cover it up, but— Too late. He’d already seen it.
“Since when does a pretty princess like you need a vibrator?”
Hand fishing under the blanket, he pulled out a soft gel vibrator. Pink, of course.
“Give me that,” she said, grabbing for the toy, only to come up with empty air.
Damon held it higher, the transparent soft gel allowing him to see the candle on the dresser through its pink surface. A silver, cylindrical motor provided a hard core. “Very nice, Princess.”
“Please, please give it back.”
He turned his gaze from the little toy to the woman who was giving him more surprises than a night out with his army buddies. “Why? I think you’ll have more fun if I’m at the wheel.”
For once Miss Priss had nothing to say. No pithy comeback, no sarcastic put-down, no prim comments. Simply a gaping mouth and wide eyes, as if she couldn’t believe what she’d just heard come out of his mouth. So he set out to prove himself right.
I love cooking for the holidays, seeing my family and friends enjoy things that I've made. I give away goodies for gifts (men especially like this) and look forward to holiday parties that give me a reason to cook. Now the clean-up... that's something I never look forward to!
So I thought I'd share this super easy, low mess, divine chocolate flourless cake recipe. A co-worker, who has to eat gluten free, made it for a department party. It tastes like chocolate melting on your tongue. Best of all? It can be made ahead of time and stored or frozen. I hope it makes your holiday season easy and enjoyable!
Flourless Chocolate Cake
4 oz. fine quality bittersweet chocolate (not unsweetened)
1 stick unsalted butter (1/2 cup)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Powdered sugar for sprinkling
Preheat oven to 375 degrees.
Flour and butter an 8 inch round baking pan. Line the bottom of pan with a round of wax paper; butter paper. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter. Stir until smooth. Remove from heat. Add sugar and whisk. Add eggs and whisk again. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 25 minutes. The top should form a thin crust and cake will puff. Be careful not to overcook. Cool the cake on a rack for 5 minutes before removing. Cake will deflate as it cools.
Serving options: Sprinkle with powdered sugar for a simple dressing. Serve with whipped cream and your favorite berries to dress it up. Serve with ice cream or sorbet for a cool treat.
Note: Once cake cools, it will keep for a week in an airtight container. It will also freeze well for up to 2 months. Defrost overnight in refrigerator and serve at room temperature.
In honor of the cooler weather, here's a wintery sneak peek:
Snow Bound by Dani Wade
Feeling the situation had gotten way too serious, he paused beside the bed before launching her into the air. Her squeal echoed around the room as she landed and bounced, the fluffy blankets jumping under the impact. Now that made for some interesting shimmies. He couldn’t help but grin as she burst into laughter. Then his eyes narrowed on the now empty expanse around her.
Empty except for one thing.
“What’s this?”
Her look was confused until she saw the direction of his gaze. With a cry she reached across for the nearest blanket and jerked it toward her, probably to cover it up, but— Too late. He’d already seen it.
“Since when does a pretty princess like you need a vibrator?”
Hand fishing under the blanket, he pulled out a soft gel vibrator. Pink, of course.
“Give me that,” she said, grabbing for the toy, only to come up with empty air.
Damon held it higher, the transparent soft gel allowing him to see the candle on the dresser through its pink surface. A silver, cylindrical motor provided a hard core. “Very nice, Princess.”
“Please, please give it back.”
He turned his gaze from the little toy to the woman who was giving him more surprises than a night out with his army buddies. “Why? I think you’ll have more fun if I’m at the wheel.”
For once Miss Priss had nothing to say. No pithy comeback, no sarcastic put-down, no prim comments. Simply a gaping mouth and wide eyes, as if she couldn’t believe what she’d just heard come out of his mouth. So he set out to prove himself right.
Snow Bound is only 99 cents at Amazon and Barnes & Noble.
One lucky commenter will win a $10 gift card from Amazon or Barnes & Noble for some holiday shopping! Simply share your favorite holiday dessert with us (and recipe, if you want). Sign up for my newsletter and get a second chance at the prize! (Please include your email address to win!) Enjoy!
And There's More: each comment with email address will be entered in the Grand Prize Giveaway from The Romance Troupe. (First Prize = $450+ Gift Card) (Second Prize = 1 eBook from each participating Author) So comment for a chance to win big!!!
Check out more Home for the Holiday recipes at The Romance Troupe Home for the Holidays blog hop list!
So many times when we're dieting we focus on what we "can't" eat, and very little notoriety is given to what we CAN.
With my new meds and attempt to balance food, I find I have to have protein, which means meats for dinner. I'm notorious for cooking them until they're dry, because I worry they'll be raw in the middle. (Hubby, on the other hand, is great at it, but not home at dinnertime.) Plus, with a busy lifestyle (day job, kids' activities, writing, a house...), I don't have time to cook at full meal every night.
So today I want to share a quick and easy favorite from our house: mexican chicken. Just throw it in the crockpot (don't forget the slow cooker bag!) and by dinnertime its ready to shred and use for a salad, burritos, tacos, nachos, whatever you heart desires -- as long as you can be bothered to throw it together. :)
Here it is:
3 large bone-in chicken breasts (if you use boneless, add an extra breast)
1 large jar black bean & corn salsa (I prefer the Walmart brand.)
Line your crockpot with a slow cooker bag, add chicken, then pour jar of salsa on top. Set to low heat for 6 hours. Remove chicken from crockpot and shred with a fork. Serve as desired.
See? Easy peasy!
Challenge: What's your favorite "healthy" dish these days?
Dani
Our special guest blogger today is Linda Winstead Jones! As y'all know from her posts, she travels quite a bit, personally and for her writing career. She's sharing her tips for managing food while on the road. Thanks, LJ!
As a writer, I get to live vicariously through my characters. They can have adventure after adventure, and I’m along for the ride. I experience their ups and downs, I feel their pain and their joy. Best of all, all my heroines can have the fabulous metabolism with which I was not blessed.
A shallow thought, I know, but there you go.
Even though I work at home, I end up traveling quite a bit. Conferences, luncheons, the occasional signing, working vacations... It seems there’s always a trip around the corner. Coming up next month, we have the RWA National conference. It’s always so much fun, but dieting on the road is not just a challenge, it’s darn near impossible.
So, what’s a girl who struggles constantly with weight issues to do? How can I enjoy myself without needing to pack pants in two sizes? Here are a few of the travel/diet tips I’ve relied on over the years.
One: Take complete control of one meal a day. For me, it’s breakfast. A protein bar and a couple of cups of black coffee will fill me up, provide some protein to start the day, and comes in at around 200 calories. I might throw in a piece of fruit, depending on the bar and the circumstances. Compare that to a medium latte and a blueberry scone from Starbucks, which will give you around 650 calories and little to no protein. Buying a smoothie? Go in knowing what you’re getting. They can run anywhere from 200 to over 900 calories. Love Cracker Barrel? I do. Their breakfasts come in between 500 and 1200 calories, depending on your choices.
Not only do I save myself calories at the start of the day, getting that good start reminds me all day to be careful about what I choose to eat. And protein bars are easy. Stick a box in your carry-on and you’re set. Have a couple of extras on hand to eat in the airport or on the plane.
Two: Share. When Lori Handeland and I are in NY, we always go to Junior’s. And we always share. We split a meal and a piece of cheesecake. It’s still not what anyone would call a healthy meal, but half an unhealthy meal is better than eating the whole thing. If you don’t have a friend along you can share with, cut the meal in half anyway. I used to feel terrible about “wasting” food, until one day I convinced myself that my stomach is not a garbage can. That’s the alternative, after all. My stomach, or the restaurant garbage can. Cleaning my plate does not affect a single hungry person anywhere in the world in any positive way. If you feel guilty about wasting food, pledge to donate to a local food bank when you get home. It’ll do a lot more good than eating twice as much as you want or need.
Three: Water. I can’t emphasize this one enough. Drink water. Lots of it. Not only will you be well hydrated (a must for flying and staying in a hotel) your body will function better and you won’t mistake thirst for hunger. Going to a party? Alternate cocktails or wine with water. Not only do you save calories, you might save yourself from that embarrassing “I don’t remember dancing on the table” Facebook photo. :-)
Four: Remember the three bite rule. Recently I’ve read that after three bites we’re no longer tasting the food, we’re eating out of habit. A rich dessert? A fabulous appetizer? Take three small bites. Eat slowly. Savor. Enjoy. Then stop.
Five: Ask. While I would never go into a restaurant and make an outrageous special request, asking for salad dressing on the side or steamed vegetables instead of fries is not demanding, and you could easily save yourself hundreds of calories.
It all comes down to taking control. Plan ahead, be prepared, and have a good time.
Share with us some of your favorite tips for eating on the go, and your progress for this week!
Linda's first historical romance was released in 1994, and in the years since she's written in several romance sub-genres under several names. In order of appearance, Linda Winstead; Linda Jones; Linda Winstead Jones; Linda Devlin; and Linda Fallon. She's a six time finalist for the RITA Award and a winner (for Shades of Midnight) in the paranormal category. Most recently she's been writing as Linda Jones in joint projects with Linda Howard, and rereleasing her backlist in ebook format. She can be found at any one of a variety of Facebook pages (search for Linda Winstead Jones and Linda Howard/Linda Jones) and at www.lindawinsteadjones.com .
As a writer, I get to live vicariously through my characters. They can have adventure after adventure, and I’m along for the ride. I experience their ups and downs, I feel their pain and their joy. Best of all, all my heroines can have the fabulous metabolism with which I was not blessed.
A shallow thought, I know, but there you go.
Even though I work at home, I end up traveling quite a bit. Conferences, luncheons, the occasional signing, working vacations... It seems there’s always a trip around the corner. Coming up next month, we have the RWA National conference. It’s always so much fun, but dieting on the road is not just a challenge, it’s darn near impossible.
So, what’s a girl who struggles constantly with weight issues to do? How can I enjoy myself without needing to pack pants in two sizes? Here are a few of the travel/diet tips I’ve relied on over the years.
One: Take complete control of one meal a day. For me, it’s breakfast. A protein bar and a couple of cups of black coffee will fill me up, provide some protein to start the day, and comes in at around 200 calories. I might throw in a piece of fruit, depending on the bar and the circumstances. Compare that to a medium latte and a blueberry scone from Starbucks, which will give you around 650 calories and little to no protein. Buying a smoothie? Go in knowing what you’re getting. They can run anywhere from 200 to over 900 calories. Love Cracker Barrel? I do. Their breakfasts come in between 500 and 1200 calories, depending on your choices.
Not only do I save myself calories at the start of the day, getting that good start reminds me all day to be careful about what I choose to eat. And protein bars are easy. Stick a box in your carry-on and you’re set. Have a couple of extras on hand to eat in the airport or on the plane.
Two: Share. When Lori Handeland and I are in NY, we always go to Junior’s. And we always share. We split a meal and a piece of cheesecake. It’s still not what anyone would call a healthy meal, but half an unhealthy meal is better than eating the whole thing. If you don’t have a friend along you can share with, cut the meal in half anyway. I used to feel terrible about “wasting” food, until one day I convinced myself that my stomach is not a garbage can. That’s the alternative, after all. My stomach, or the restaurant garbage can. Cleaning my plate does not affect a single hungry person anywhere in the world in any positive way. If you feel guilty about wasting food, pledge to donate to a local food bank when you get home. It’ll do a lot more good than eating twice as much as you want or need.
Three: Water. I can’t emphasize this one enough. Drink water. Lots of it. Not only will you be well hydrated (a must for flying and staying in a hotel) your body will function better and you won’t mistake thirst for hunger. Going to a party? Alternate cocktails or wine with water. Not only do you save calories, you might save yourself from that embarrassing “I don’t remember dancing on the table” Facebook photo. :-)
Four: Remember the three bite rule. Recently I’ve read that after three bites we’re no longer tasting the food, we’re eating out of habit. A rich dessert? A fabulous appetizer? Take three small bites. Eat slowly. Savor. Enjoy. Then stop.
Five: Ask. While I would never go into a restaurant and make an outrageous special request, asking for salad dressing on the side or steamed vegetables instead of fries is not demanding, and you could easily save yourself hundreds of calories.
It all comes down to taking control. Plan ahead, be prepared, and have a good time.
Share with us some of your favorite tips for eating on the go, and your progress for this week!
Linda's first historical romance was released in 1994, and in the years since she's written in several romance sub-genres under several names. In order of appearance, Linda Winstead; Linda Jones; Linda Winstead Jones; Linda Devlin; and Linda Fallon. She's a six time finalist for the RITA Award and a winner (for Shades of Midnight) in the paranormal category. Most recently she's been writing as Linda Jones in joint projects with Linda Howard, and rereleasing her backlist in ebook format. She can be found at any one of a variety of Facebook pages (search for Linda Winstead Jones and Linda Howard/Linda Jones) and at www.lindawinsteadjones.com .
While my progress during this challenge hasn't been stellar (still hanging in there are 7 pounds the last time I stepped on the scale), I realized when I made a recent trip to visit family that over the last year and a half I've actually come down 25 pounds total! For someone who had not been able to lose weight the whole 7 years prior to that -- it's incredible!
I knew that my shape was changing. Almost all of my pants are baggy and I can take them off without unbuttoning them. I'm actually going to have to have new pants for Nationals. Not much else has changed, but that bit of encouragement went a long way. Then I went out of town and a few relatives mentioned how good I looked. Nothing like someone who hasn't seen you in a while to notice the difference.
So my progress is slow, but its happening! If I keep trying, I'll eventually reach my goal weight and be able to maintain it because of the changes I've put into place. My point is: if I can do it, you can too! I'm the worst dieter and exerciser in the world. It doesn't take much to beat me. :) So keep trying, keep moving. 1 meal at a time. 1 exercise session at a time. You can do it! I'm sure of it!
Dani
Check in and tell us your progress too!!!!
Well, ladies, I'm setting a bad example today. I'm celebrating being down another pound by going off my diet completely!!!!
Actually, today is mine and Ella's birthday, so I'm taking a wee break, but back to it tomorrow. I used to take a break for any reason and could make just about any meal a special exception, but now I know that for what it was: rubbish.
But being good for 11 weeks or so has earned me today and only today! I'd love to hear your progress!
Dani
Oh my goodness, what a horrible day!
As shoes, dress clothes, and bra comes off, I try to shed the tension of the daily grind but its not working very well.
The kids start off tattling on each other, but go silent under my death stare. (I wish.) Before long, they're whining about being forced to do chores and asking what's for dinner. The email inbox reveals another agent rejection (boo) and still no word from my editor (boo hiss).
I start wishing I'd stopped at Krispy Kreme on my way home.