I have to share this recipe!

I've made this a few times and it's easily one of the best recipes up my sleeve. I changed it around this time, swapping chicken broth (well, bouillon and water) for the sherry. I'm skeptical that the crockpot is really burning off the alcohol... Also, my friend was talking about tomato and roasted red pepper soup the other day and I haven't been able to get it out of my head! So I roasted up two whole red peppers and threw those in as well. I served it with my mom's homemade bread recipe.

DIVINE!

AWCC

Here is the recipe for what has, apparently been dubbed, "AWCC." Or, Anna's White Chicken Chili. I should be clear that I didn't invent this recipe. It was given to me. I just doctor it up my own special way and serve it to everyone who comes within a five-foot radius of me. That's how it became "Anna's". But I'll take fame anyway it comes, people.

2 chicken breasts- boiled & cubed

2 cans gr. chilis (here I use a diced, seeded jalapeno sauteed with the onion and garlic)

1 med. onion, diced small (sauteed)

3 cloves garlic minced and sauted

1 can chicken broth

3 cans Northern Beans, drained and rinsed

2 TBSP butter (for sauteeing but I obviously use way, WAY more)

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne pepper if needed (I don't usually use the CP - If it needs spice I add in some jalapeno seeds)

1/2 tsp black pepper

The best way to do this is dump it all in a crockpot and simmer ALL DAY. Then, 1/2 hour before serving:

Fold in 1 c. sour cream

1/2 c whipping cream

ENJOY!

See Deb's blog for skinny alterations. I'm going to try them, even if they're slightly blasphemous.

Yummy goodness

About a month ago I decided I was going to make more of my kids snacks. I was spending a bundle on granola bars every week. I insisted that they had to eat a healthy kind since they devour so many, so that meant a lot of money shoveled into the hands of granola bar makers that could, instead, be residing in my wallet.

SO, the search began. I found a recipe easily but it took a few tries to get it just right. But today's batch was divine. So I thought the only fair thing was to share the love.

Behold, the Granola Bar.

• 3 1/2 cups rolled oats
• 1 cup crisp brown rice (can use regular rice krispies)
• 1/3 cup milled flax seed
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/2 cup butter, softened
• 3/4 cup honey
• 1/4 cup smooth peanut butter
• 2/3 cup chopped dates
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine all ingredients as they appear. Mix the dry ingredients quickly before starting to add wet.
3. Firmly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 15-18 minutes or until golden brown. After removing from oven use a spatula or other firm object to press bars into pan again. Let bars cool completely in pan before removing cutting and serving.

And, if you needed proof of just how delicious these bars are, check out the happy customers...

  

Oh, and I also found this little gem of a recipe. It's originally found on the back of the Hodgson Mills milled flax seed box.

Try this...

I had a few friends over for dinner a couple weeks ago and decided to make soft tacos. I couldn't decide what to do with my chicken so when I saw this I figured I'd give it a try. It turned out super yummy and I just had to pass it on. The only thing I do differently is use regular onions and I saute them with the chicken in olive oil before adding the rest of the stuff. This recipe is SUPER easy, too. If you have a Kroger nearby you can double the deliciousness and use their homemade tortillas (I do unless I'm making my own). You cannot go wrong! Enjoy!

In other news, another Valentine's day passed without any recognition of it from the Chase Master. I'm beyond caring at this point. His birthday is precisely one week prior and we had a really fun day together. The temple, followed by a trip to Central Market to enjoy the Festival of Chocolate (it's like it was DESIGNED for him/me). While there we also picked up some sushi and ingredients for our dinner (rib-eye and asparagus...this blog is making you so hungry, isn't it?). After that we headed off to the Russian Banya. For those who don't know, Chase spent two years living in and around Yekaterinburg, Russia before we got married. He was doing a service mission for our church. Anyway, in Russia they have these spas called Banyas. It's crazy. Basically it's a sauna that gets up to 240 degrees. You go in, come out cool off, go back in, come out, go back in, come out and jump in the freezing cold plunge pool...and you repeat this all day. Ever since I met Chase he's been telling me about the Banya and how awesome it was and how he can't wait to take me. So when we moved here two years ago I thought it was slightly fortuitous that the only Banya in the area happens to be a mile from our house. But we haven't gone. SO I decided to take him for his birthday! Unfortunately it was a surprise and I wasn't aware that you had to set aside a whole day for it. So by the time we got there we only had a couple hours before we had to be back to the kiddos. So, sadly, we weren't able to do the whole Banya experience. We did, however, get to have a hearty, carb-a-mongous lunch/dinner. It was delicious, but the best part was watching Chase interact with the Russian staff and watching him take down that meal like it was his last... I patted myself on the back for a job well done:)

Anyway, I didn't mean to even blog about that, but there you go. Go try the lime chicken! Yum!

And while I'm at it, I may as well share the best pancake recipe EVER! The trick with these is to HAND STIR the wet and dry ingredients together at the end and only right before you're ready to use the batter. Mix ONLY until everything is wet. It will be very lumpy but that means it's right.

Buttermilk Pancakes
INGREDIENTS
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot

Okay, folks. Consider this my good deed for the day.
This morning I stumbled across a recipe and I have to share it. It's called "Buttermilk Sauce" or buttermilk syrup. It's intended to go on german pancakes, but after tasting it we decided it can (and should) go on anything. Go in your kitchen and throw out the Aunt Jemima because you really won't be needing it if you make this stuff.
1 1/2 C. sugar
3/4 C. buttermilk
1/2 C. butter (I used less...about 1/3 C.)
2 T. honey
1 t. baking soda
2 t. vanilla extract
In a medium or large saucepan combine sugar, buttermilk, butter, corn syrup and baking soda. Boil for 7 minutes (I had to keep taking the pan on and off the heat because this bubbles up A LOT!). Remove from heat and stir in vanilla. Serve warm.

And, you're welcome.

Here's the recipe, people!

1 C. Mayo
1 pkg. Hidden Valley Ranch dressing
1 C. buttermilk
2 cloves garlic
1 cup cilantro
3 tomatillos

Place in blender. Puree. Eat. Stop. Unbuckle pants. Eat some more. (putting on top of salad helps, but is not necessary:)

ps I like to add half of an avocado. It helps to thicken and it adds a yummy flavor.