Southwest Shredded Chicken 3 Bean Chili

4 Medium boneless skinless breasts-cooked and shredded

2 Tbsp extra virgin olive oil

1 lg. onion, chopped

1 lg. bell pepper, chopped

4 clove of garlic, minced

3 14 oz. cans of chicken broth

16 oz can of kidney beans, drained

16 oz can of black beans, drained

16 oz can of canelli beans, drained

15 oz can of Muir glen Fire Roasted Diced Tomatoes

6 oz can of tomato paste

1 Tbsp Tabasco hot sauce

1 Tbsp fresh lime juice

1 heaping Tbsp cumin

1 1/4 tsp salt

1/4 fresh cracked black pepper
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Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for about 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.


I was listening to Sawyer Brown when I started cooking this and about halfway through the theme to "Lonesome Dove" came on, one of my dads favorites.

Seal - People Get Ready (Video)

It's a rainy day today and I was in the mood for Seal I love his voice. I made Bread sticks and French Oven Beef Stew. Makaila was in the mood for squash so we added that to the mix and it was amazing. If you could smell my house right now you would want to curl up with a good book book and read.

French Oven Beef Stew:

3 lbs Stew Meat in 1 1/2 inch cubes

6 carrots quartered

3 -4 med. potatoes quartered

3 - 4 med. onions quartered

4 stalks of celery cut in pieces

1 can of tomato soup

1 T. sugar

1 T. Salt

2 T. Tapioca

1 1/4 c. water

Mix in 4 quart casserole dish cover and bake for 4 hours at 300.

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2 T butter

1 1/4 cup flour

1/2 T sugar

1 3/4 tsp. baking powder

3/4 tsp salt

1/2 cup + 1 tsp milk

Heat oven to 450 F. Melt butter in a oblong pan, Roll out dough about 1/2 inch thick and into bread stick shape, place bread stick in pan and bake 5 to 10 minute until just brown.

Split Pea Soup

Ham Bone
1 Bag Split Peas

I put the Ham bone and split peas together and let simmer on Med. heat for 4 to 5 hours.

5-6 carrots
stalk of celery
2 small onions

My dad loves split pea soup, but has a great dislike for carrots. I wanted him to have the nutrients so I take my vegetable and run them through the food processor until they are chopped very fine. (almost invisible to the eye)

1-2 cloves of garlic
1-2 bay leaves
salt
fresh ground pepper

I add the vegetables and let them simmer for 20-30 minutes, while the vegetables are simmering I take the meat off the ham bone and add it to the soup.

While cooking this, I think the perfect thing to listen to would be the Black Eyed Peas!

Listening to Elvis on a Rainy day...............

Tortilla Soup w/ Roasted Poblanos

1 med. yellow onion

6 corn tortillas

5 tbsp. corn oil

6 cloves of garlic

2 Poblano chiles, roasted, peeled, seeded, and diced

1 jalapeno chile, cored, seeded, and diced

2 tbsp chopped fresh cilantro

1 tbsp fresh ground black pepper (toasted)

2 dried bay leaves

8 cups chicken stock

1 can diced tomatoes 14 1/2 oz

1 1/2 tsp chili powder

1 1/2 tsp salt

1tbsp ground cumin

GARNISHES:

1 avocado, peeled, pitted and diced

1 cup grated asadero cheese

chopped plum tomatoes

chopped fresh cilantro

sour cream

Lime wedges

Puree the chopped onion in a food processor until smooth, cut 3 of the tortillas into 1/4 inch dice.

Heat 3 tbsp of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp, be sure the garlic doesn't get too brown. Stir in the onion, poblanos, jalapeno, cilantro, cumin, pepper, and bay leaves. Cook, stirring, until the chiles and spices are aromatic, 3 to 4 minutes.

Add the chicken stock and diced tomatoes (with liquid) and bring to a boil over medium-high heat. Decrease the heat to low and simmer for 30 minutes. Stir in the chili powder and salt and simmer for 10 minutes longer. Discard the bay leaves.

Cut the remaining 3 tortillas into 1/4 inch strips. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often , for about 5 minutes, until lightly toasted and aromatic. Drain on a paper towel.

To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, tomatoes, cilantro and sour cream. add wedges of lime for squeezing.