Chicken Chili

This is a fun twist on chicken chili

4 bone in skinless chicken breast cooked and shredded
1 can black beans drained and rinsed
1 can of white beans drained and rinsed
1 can fire roasted tomatoes
2 quarts chicken stock
4 cups water
1 bag frozen corn
4 stalks celery finely chopped
1 orange bell pepper minced
1 yellow bell pepper minced
1 medium onion minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon garlic powder
4 tablespoons butter
1/4 cup flour

In a large stock pot bring the chicken stock, water and chicken to a boil. Reduce heat, cover and simmer for 35-40 minutes or until the chicken is cooked through (165 degrees) remove the pot from the heat and chicken from the pot and set aside. In a large heavy bottom skillet heat 1 tablespoon olive oil over medium heat. Add the vegetables and cook for about 5 minutes or until they are tender. Add the spices and herbs and let cook for another minute. Melt in the butter and stir in the flour. Let this cook for another minute then add the tomatoes being sure to stir well. Ladle in about 1 cup of the stock the chicken cooked in and stir well. Add all of this to the pot, along with the beans and corn. Bring to a boil, then reduce heat and simmer while this is cooking shred the chicken and add it to the pot. Let this simmer for 20-25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Hungarian Chicken Paprikash

1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream


Combine flour, 2 tbsp paprika, salt and pepper. Dredge chicken pieces in flour mixture. Reserve left over flour. Add oil to large dutch oven. Heat oil over medium high heat. Add chicken and brown on both sides, about 10 minutes. Remove chicken from pot. Add little oil to pot (if bottom appears to be too dry). Add onion, red pepper, 1 tbsp paprika, and salt. Sauté until onion is tender, about 2 minutes. Return chicken to pot, and add enough chicken broth to cover. Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done. Remove from heat and let paprikash cool down. Combine reserved flour and 1/2 cup sour cream.Add small amount of liquid from pot into flour mixture and stir with whisk until smooth. Add mixture to pot, stirring constantly. Simmer 5 minutes. Let cool down again and add remaining sour cream, stirring constantly. Sauce should be a very pale orange color (almost white).Cook about 1 minute until heated. Serve over egg noodles.

Cheesy Alfredo Stromboli

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon dry active Yeast
1 tablespoon sugar
1-1 1/2 cups very warm water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

1/2 red bell pepper chopped
1 medium onion minced
1 green bell pepper chopped
1 package turkey pepperoni chopped
1 cup chopped spinach
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon nutmeg
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons flour
1 1/2 cups half and half
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella

1 egg beaten
1 teaspoon water

In you stand mixer with a hook attachment combine the flour, bran, salt, pepper, garlic powder and herbs. In a small mixing bowl combine the Yeats, sugar and 3 tablespoons of the water. Let the yeast mixture sit for about 5 minutes (this is called blooming) once it has foamed up add it to the flour mixture. While running the mixer on low speed slowly add the water until a soft dough ball forms. Let this run for 5 minutes then turn out on a lightly floured surface ad kneed for 5 minutes. Coat in olive oil and place back in the mixing bowl in a warm place covered with a clea towel. In a large heavy bottom skillet over medium high heat warm half of the olive oil, add the peppers and onions let this cook for 5 minutes. Add the salt, pepper, garlic, nutmeg and herbs. Let this cook for another 3 minutes then add the flour and stir well. Let this cook for another minute then pour in the half and half let this simmer for 3-4 minutes then remove from the heat and add the cheese. Once the dough has doubled in size pinch it down and kneed 10 times. Roll this out to about 1/4 inch thick. Place on a baking sheet and pour in the filling. Fold the dough over and seal. Brush with the egg and water mixture and bake in a 400 degree oven for 20-25 minutes or until golden brown.

Stuffed Green Peppers

This is a fun dish that we never get tired of!

1 cup brown rice
2 cups water water
1 bullion cube of choice

4 large green bell peppers
6 slices turkey bacon chopped
1 medium onion minced
2 cloves garlic minced
2 small zucchini chopped
1 can chick peas drained and rinsed
1 tablespoon tomato paste
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
Pinch of all spice
1/4 cup crumbled feta
1/2 cup shredded Monterey Jack cheese
1 cup chicken stock

1/2 large spaghetti squash
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon all spice
1/8 teaspoon nutmeg

Place the rice, water and bullion in a medium sauce pot and bring to a boil. Reduce the heat, cover and simmer for 40 minutes or until all the liquid is gone and the rice is tender. While the rice is cooking spice the squash and place on a baking sheet with the chicken stock. For 30-35 minutes then shred the insides with a fork. In a large heavy bottom skillet over medium high heat crisp the turkey bacon and drain on paper towels, set this aside. Add the onions, zucchini and garlic, drizzle with olive oil. Let this cook for 5-7 minutes or until the onions are tender. Add the salt, pepper and spices. Let this cook for another minute. Add the tomato paste and stir to coat all of the ingredients. Let this cook for another minute then add the chicken stock scraping the bottom of the pan getting all of the spices off the bottom. Let this reduce by half then remove from heat and let cool to room temperature. Once cooled stir in the feta cheese and the rice. Mix in the squash and place heaping spoon fills into the halved bell peppers and top with the shredded cheese. Place these in a baking dish with the chicken stock (pour this in the bottom of the pan, not over the peppers) cover with another pan or aluminum foil. Place in a 400 degree oven for 35-40 minutes or until the peppers are tender and cheese is bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com

The Hawaiian

This is a fun twist on a pizza classic this is fast and delicious!

1 take and bake cheese pizza
1 package turkey smoked sausage cut into coins
1 can pineapple chunks drained
2 cups spinach chopped
1 medium onion sliced
1/2 cup shredded cheese of your choice

Preheat the oven to 375 degrees. Layer on your toppings in your favorite order and bake this pizza to a golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com