Chicken and Corn Chowder

4 cloves garlic
1 onion
1 tablespoon butter
1 can corn or Mexicorn
1 t. salt
1/2 t. black pepper
1/2 c. buttermilk or whole milk
1-2 c. chicken broth
2 1/2 c. shredded chicken breast
1/2 c. bacon, cooked & crumbled

Directions

Fry onion, garlic, and butter until onions are soft.  Mix in rest of ingrediants and cook until ready to serve.

Cheesy Chicken and Garlic Mushroom Lasagna

1 cups Cooked and Shredded Chicken
16 oz. Mushrooms
1 yellow onion
4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 cups Ricotta Cheese (Cottage Cheese small curds)
2 egg
2 tablespoon basil
1/2 cup parmesan cheese
9 lasagna noodles
11/2 cups Shredded Mozzarella cheese
1 jar Marinara Sauce

Directions:
Saute Mushrooms and onion in oil cook until tender. Combine chicken and garlic to mushrooms and onion. Mix ricotta cheese, basil, egg, parmesan cheese, salt and oregano.  Cook noodles.  Pour Marinara into 9X13 pan just to cover bottom put three noodles on bottom. Put the cheese mix onto noodles then 1/3 of the chicken mixture and put mozzarella cheese on the chicken mixture. Then repeat the layers. Finish the lasagna with leftover sauce and cheese. Sprinkle the top with basil.  Bake at 375 for 30 minutes or until cheese is golden brown.

Pie Crust

Makes one bottom crust double for top and bottom

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
• 4 to 6 Tbsp ice water, very cold

Method

1  Cut butter into cubes.
2 Put the flour, salt, butter and sugar into a food processor and pulse until mixed. 
3 Add a couple of tablespoons of ice cold water and more as needed.
 
4 Remove crust and put into refrigerator for an hour or freeze. Take out of refrigerator and roll out. Thaw from freezer over night.

White Bean Chili Recipe

Ingredients

• 2-3 cans cannellini beans
• 5 cups chicken stock
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper

Directions

Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Put in slow cooker for 11/2 hours on low. Serve with sour cream and corn bread.

 

Pumpkin Pie

1/2 cup granulated sugar

1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) evaporated milk
Pie Crust

Whipped Cream

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Sauce for Pasta

2 tablespoons unsalted butter

2 cups fresh pumpkin puree

1 cups heavy cream

1 tablespoons minced fresh sage, plus 6 small leaves for garnish

1 teaspoons minced fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground white pepper

Turn the pumpkin into a saucepan add 1/2 of the cream and half the herbs and cook over a low heat for about 20 minutes. Stir occasionally to prevent scorching. Remove from the heat and beat in 2 tablespoons of butter. Whisk in the beaten eggs, the rest of the cream and season to taste, with salt and pepper and set a side to cool.

Inspired by food network

Bacon, black bean, and tomatoe salad

Ingredients:
1 can black beans
1/2 cup bacon
2 cups tomatoes, diced
1 cups croutons
Ranch Dressing to taste