Green Chili Chicken Soup

Green Chili Chicken Soup

2-4 chicken breast, chopped
1 large onion, diced
1 1/2 cups mushrooms, sliced
1 can of white beans, drained
1 large can of green chili enchilada sauce
3 cans of green chill is
1/4 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chopped garlic
Salt and Pepper to taste

Saute the chicken and onion until the chicken is no longer pink.  Add the mushrooms and cook for a couple of minutes.  Add the beans, enchilada sauce, green chillies, and remaining ingredients.  Bring to a boil then turn it down and simmer.

Top with shredded cheese if you choose.  Serve with warm tortillas. (we made quesadilas)

Needs-no-meat Pizza on Flatbread

I love pizza without meat.  My husband loves meat.  I figured out that I can trick him by just adding flavor.  I always break and confess that there is no meat and he always reply’s with, “It would have been even better if it had meat!”  To that I always feel defeated and want to choke him.  I said “want” to choke him.  I never do nor do I condone such behavior.  I normally get over it and complain to someone about my carnivorous family.  Finally my niece says to not mention the no meat, ever.  Just let it slide.  Don’t call it Meatless Monday or Free Friday or any such nonsense.  Just cook good, healthy food that tastes delicious.

So for lunch I made this pizza.  I filled it with seasonings, and veggies.  I always start with flatbread.  It is my favorite go to pizza crust, my version of frozen pizza.  Then I add about a tablespoon of sauce.  I saute the veggies and seasonings to top my pizza and then I top with fresh mozzerella.  I always round the edge of my pizza with a good olive oil and bake at 450 degrees for 15 minutes.  It was dreamy delicious.  The best part is that he ate his and then the rest of the leftovers.  I never mention the meat or the veggies.  He never mentioned them either.

Needs-no-meat Pizza on Flatbread

1 cup chopped mushrooms
1 med onion chopped
1/2 cup chopped brocolli
Olive oil
Penzeys Tuscan Sunset Seasoning
Penzeys Pizza Seasoning
(I always buy Penzeys seasonings and spices because they are fresh…it makes a big difference)
Pinch of salt

Saute the veggies and seasonings in olive oil.

I always have freeze dehydrated foods on hand.  We live in Alaska in the middle of no where and we can run out of things from time to time.  I am normally only cooking for 2-3 people and I hate wasting food.  A few years ago a friend suggested I buy freeze dehydrated foods from a company named Thrive.  I have loved it and it has saved my meals on more than one occasion.

That brings me to my sauce.  I use the freeze dehydrated to make my sauce and I can tailor it to fit the size of meal I am preparing.

Sauce–jar sauce is fine too

2 tablespoons tomato powder
1 teaspoon bell pepper
1 teaspoon onion
salt to taste

I add the amount of water it calls for. 

Green Chicken Chilli Casserole

Green Chicken Chilli Casserole


4 chicken breast, cubed
1 med onion, cubed

1 jar of salsa verde
2 cans of green chillies (opt)
1/2 cup minced carrots
3 cups chopped broccoli
1 bell pepper, chopped

1 teaspoon cumin
1 teaspoon chopped garlic
1 cup sour cream

8 small tortillas
2 cups cheese


Preheat oven to 350 degrees.

Saute chicken and onion until chicken is cooked thoroughly.  Salt and pepper to taste.

Add salsa Verde, green chillies, carrots, broccoli, bell pepper, and saute until tender.  Salt lightly.

Add cumin, garlic, and sour cream and remove from the heat.

Cut tortillas in strips. 

In a 9X13 pan layer chicken mixture, then single layer of tortilla strips, cheese and then repeat. 

Bake at 350 degrees for 30 minutes. 

Serve with lettuce and tomato.  I like to add a dash of Tapitio.

chickpea tacos

 In a bowl combine all ingredients and coat the chickpeas well. 

Place on a cookie sheet and bake for 20 minutes.  

Assemble your taco how you like

Chickpea tacos

1 can chickpeas–drained
1 teaspoon southwest seasoning
1 teaspoon smoked paprika
1/2 teaspoon cumin
drizzle of olive oil
salt to taste

1. Preheat the oven to 400 degrees

2. In a bowl combine all ingredients and coat the chickpeas well.

3. Place on a cookie sheet and bake for 20 minutes.

4. Assemble your taco how you like.  I added guacamole, salsa, and spinach.


ox tail with tomato spinach risotto

saute onions in oil and butter

add the rice until coated with oils. add 1/2 cup white wine and/or apple juice until absorbed in the rice, stirring constantly. continue to this with all the liquid.  reserving one cup of broth and place in the blender.

add tomatoes and spinach to the broth in the blend and blend. add to the rice at the end stirring constantly until completely absorbed.

add cheese, salt, parsley to the rice mixture and serve.

ox tail with tomato spinach risotto

ox tail (my friend buchi’s recipe)
4-6 lbs ox tail
1 whole onion
3 dashes of worcestershire sauce
1 teaspoon chopped garlic
1 cup water
1 teaspoon salt

1. preheat oven to 375*
2. place all ingredients in a dutch oven cover and place in the middle rack of the oven.
3. cook for 3 hours

spinach risotto
1 1/2 cups arborio rice
1/2 cup white wine (or apple juice)
1 quart of chicken stock
1 cup tomatoes
1 cup spinach
1 med onion
3 tablespoons butter
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1 tablespoon parsley
salt to taste

1. heat chicken stock in a small sauce pan and keep warm to the side.
2. in a saute pan saute onion in oil and butter
3. add the rice to the saute pan and coat the rice will with the oils coating every piece of rice.
4. add 1/2 cup of white wine or apple juice. stir contstantly until liquid is absorbed.
5. reserve 1/2 cup of broth and add to a blender with one cup of tomatoes and one cup of spinach. blend all ingredients.
6. add 1/2 cup of the chicken stock to the rice until liquid is absorbed. continue adding broth until all the liquid is gone.
7. add the spinach/tomato mixture to the rice until completely absorbed.
8. add cheese, salt, and parsley.
9. serve right away

i taught summit to roll over a couple of weeks ago.  it is our favorite trick he does. he loves treats so much we could teach this dog to do cartwheels.  that will be the next trick. =]

kinfolk magazine is my favorite. when it shows up in my mailbox i could even do cartwheels. i love their kinfolk table as well. i read reviews and people dislike that the book feels more like a photography book than a cookbook. that is what i love about it. great photography and great recipes.

chalk talk this month is all about gratitude. i started and soon after everyone in the house started adding their thoughts. can’t wait for the full thirty days.

Seared Tuna Benihana Style

I love benihana’s seared tuna and so I decided to come up with a copy cat recipe so that I could enjoy this anytime I would like.
Seared Tuna Benihana Style
1 tuna steak
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup edamame shelled
1 cup french fried onions
2 tablespoons butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
Fresh diced avocado is optional…I did not have any so I did not add it.  It is delicious with or without it.

Melt the butter then add the soy sauce and vinegar and put aside until tuna and vegetables are cooked.

Salt both sides of the tuna

I like my tuna rare so I sear it on both sides and pull it out and slice the steak into strips.

Saute the vegetables until they are tender. Then  add it to the vegetables.  Crush the french fried onions over the tuna and veggies.

Mix veggies together and then add the sauce.

Plate and enjoy.