Wednesday, December 17, 2008

Keeler Kitchen: Wacky Recipe Wednesday

Per Diana's request

White Chicken Chili – Kendall Keeler


One pound boneless, skinless chicken breast cubed (Or one rotisserie chicken torn into small pieces)

½ of a medium onion, finely chopped

1 ½ tsp garlic powder

1 Tbs vegetable oil

2 – 15.5 oz cans of Great Northern beans, drained

1 – 14 oz can chicken broth

1 – 7 oz can green chilies chopped

1 tsp salt 1 tsp ground cumin

1 tsp dried oregano ½ tsp pepper

¼ tsp cayenne pepper

1 C sour cream ½ C whipping cream


In a large pot sauté chicken, onion and garlic powder in vegetable oil, cook until chicken is no longer pink (or if using rotisserie chicken, cook until chicken is heated all the way through). Add beans broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for approx. 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Top with cheese, green onions, and sour cream.

Wednesday, December 10, 2008

Keeler Kitchen: Wacky Recipe Wednesday

Over Thanksgiving two of my sister-in-laws agreed to a challenge... a recipe challenge!

Hopefully we can extend the invite to all of the women in our family, and to those of you who have blogs! What happens is every Wednesday we post a recipe, the challenge is that we make the recipe before we post it on our blogs. If this is not possible I totally understand but hopefully you've tried it at least once so you know it tastes good before recommending it to everyone else, ha ha. Please know that these recipes are not limited to main dishes but included all courses (especially desserts!)

So here is my first recipe:

Chicken - Broccoli Braid (From a cooking class I took in college)

Mix the following ingredients together in a bowl:

1 Cup Cooked Chicken Chopped
1 Cup Broccoli (Chopped and blanched in microwave for 2 mins)
1/4 Cup Green Pepper
1 tsp Garlic
3/4 Cup Grated Cheese
1/2 Cup Mayonnaise
2 tsp Dill
1/4 tsp Salt

Spray a cookie sheet and spread out 2 packages of (low-fat) crescent rolls and try to squish the dough together so that there aren't any perforated cuts.
Spread chicken mixture evenly down the center of the dough. Cut the edges of the crescent rolls into strips and braid them over the top of the chicken mixture.
Bake at 375* for 20 to 25 minutes or until dough is golden brown. Cut and serve.

Monday, December 8, 2008

Ellie Updated

Just a quick update on our Ellie. She got two new friends, Giraffe and Fred. Fred, of course, is the orange one.