"Turkey for you and turkey for me!"

I have a dilemma!

    This years turkey will be the third or fourth turkey we have prepared. We have tried a few different methods. Last year with a medical grade serum bag.... (Yikes! Um, what? From the hubs work! Insert image of "Frankenturkey". Anyway, they actually make fantastic bags for brining, and of course.. Thank goodness! Medical purposes!) We brined for the first time. Delicious moist and flavorful! Really splendid! My hubby usually gets a turkey from work. "Frankenturkey".  I hit a few different stores looking for the right spices and ingredients. Intent upon recreating the juicy goodness of last years bird. Bought them all. Got home. Saw turkey was pre injected.

Great! Commence hair pulling!

    I just spent half my paycheck on spices. Good grief. I have been trolling the internet for rescue. Someone to say "Yes! Proceed with your dream of turkey that falls off the bone! Brine your already salted turkey! Rejoice with a triumphant leap from the table as they shriek Eureka!" High fives all around! Tears of joy! Victory! Random, vivid imagination. Oh how your dreams change as you age. Laughing. Out. Loud.

    Determined am I! I think Tom will get a bath anyway. I think he will spend a luxurious 24 hours in chilled apple cider. Floating amidst fleshy pomegranate kernels. Orange peel swirling around our esteemed guest. Steeping in spices and crisp fall apples...

Because I'm Fairly certain last years turkey was also pre injected!

In addition to my usual determination I am also an:

op·ti·mist

  (ŏp′tə-mĭst)

n.

1. One who usually expects a favorable outcome.

    The cheesecake turned out silky smooth. No cracks on the top. Buttery golden. Happy birthday to my Grammie. Baby girl made the most beautiful place cards for the guests. Rolls are rising as we speak. The people I love, and who love me will gather to give thanks. At this time next week Thanksgiving 2015 will be on the books. What will we remember?

How is your turkey day prep coming?

Cheesy Jalapeno Rolls...

"Baby it's cold outside!"

    As the Fall weather winds down and Winter prepares for her debut I find myself preferring the crock pot for dinners. Warm aromas permeating the senses. Warming you from head to toe, heart and soul. Sunday dinner is the perfect opportunity to indulge in the smell of fresh rolls. Rolls with crisp outsides and tender, soft white centers, perfect cheesy layers...

     Because my little one is sensitive to spicy foods we halved our batch of jalapeno rolls. Which also meant we had plain rolls later for a dripping butter and honey dessert! The jalapeno rolls were served with crock pot sloppy joe meat. I used the ingredients from the Food.com version of Test Kitchens: Sloppy Joe Recipe.  To convert the recipe to crock pot, simply brown your meat, onions and garlic. Then add it as well as the other ingredients to your crock pot on low for 4-5 hours. Once your meat is going, roll up your sleeves and start the rolls.

   
    Start by combining room temperature milk with warm water and yeast. You could use whole milk, I always have 2% on hand and it works like a charm. Allow the yeast mixture to become frothy before adding it to a mixing bowl that contains: sugar, room temp butter, salt, one egg, and two cups of flour. Mix until everything is wet and well mixed. Change to bread hook and add remaining flour a cup at a time. Mixing well after each addition. When dough is sticky, but firm and pulls away from sides of bowl turn onto floured surface and hand knead until smooth and elastic.

    Allow dough to rest and double in size! Punch down and roll out into a large circle. Add your jalapenos and cheese. Cut into triangles. (I usually get 16 triangles, you can cut more for smaller and more rolls) Roll them up into a cheesy croissant. Place on a buttered baking sheet and allow to rise once more. During the last few minutes of rising, boil 5 cups of water. Pre heat oven and place boiling water on the lowest rack with the rolls on the middle rack. Hello crispy crust. Hello tender middle. Bake for 20-25 minutes until tops are golden brown. Brush tops with melty butter. Serve warm, and of course... Enjoy!

Mini Cheesy Turkey Shells...

        This is the picture that popped up in my "memories" from Facebook this morning! Two years ago today we were enjoying our first snow fall! You would have to know my family to really understand the disappointment today's mere rain showers are bringing! I promised my hubby a snow dance before he left the house for the day. Channeling ancient Winnebago Indian powers....... Just kidding, but really we are on pins and needles. 

     You could say we bleed ski doo. Its an old family tradition passed down through many wintery generations. The past few Utah winters have been... meh! We have had snow of course, but it has been years since we got a good dumping.

     So as I sit here with my hot chocolate and Ludo omelet... Did you watch "What Phil is having" last night? He is a riot! The little one is busy with "homework" and AM 1390 has been transformed into the annual holiday station fittingly playing "Let it snow"... I realize just how ready for the season I am. Yesterday the little and I got a jump on Christmas shopping. Putting the horse before the cart as usual, because first of course is turkey day! Our family will have the opportunity to host, and I couldn't be more excited. Stuffed with the fixings, blissfully content as we welcome the holidays! I can hardly contain myself waiting for time spent with my little family away from the hub bub. 

     Just in case you are feeling like me today, lets talk turkey! Lets take it a day at a time. A holiday at a time. Here is a turkey recipe to rein the emotions back in....  

My intention was turkey pot pie but I ended up with a "cheesy turkey shell" due to my poor planning and not purchasing enough pie crusts to top these tasty little things!

Try them out my kiddos and husband loved them! You cannot go wrong with a creamy white sauce and cheese! You will need:

1/4 cup butter or margarine

3T. finely chopped onions

3T. finely chopped celery

3/4 tsp. salt

1/4 tsp pepper

1/4 cup flour

2 c. milk

paprika

two 9" pie crusts

about a cup each of your choice in veggies

and of course turkey!

    Preheat oven to 375. In a medium saucepan, melt butter. Add onions, salt, pepper and celery. Saute until tender. In a separate saucepan bring your diced mixed veggies to a boil. Do not overcook them! They will cook in the oven, so you want them slightly crunchy. Once your onions and celery are tender add flour and cook over low heat, stirring constantly until thickened. Stir in milk and bring to a boil. Boil one minute then remove from heat. Stir in your veggie mix and your turkey...diced or shredded will work!

1. Roll out the pie crust. Using a cookie cutter or kitchen glass cut out 12 circles.
2. Place pie crust circles into greased muffin tin.
3. Load them up with your turkey mix! Don't be afraid to fill them up as they will cook down in the oven! Top with cheese.

                   Top with shredded cheese and paprika. Bake uncovered for 15-20 minutes.

Enjoy!

A Family Favorite! Easy Peasy Sweet and Sour Chicken!

    The baby is eating eggs and crunchy, crumbly toast in our bed, my side this time. The washing  machine is whirling and twirling around the first of at least five hundred loads of laundry. The gorgeous fall sun is warming up the house and soul. Kiddos are off to school, besides the one littering the bed sheets with tiny toast crumbs of course. My amazing guy is out the door for the day. Its just me, my coffee, Dr. Meredith Grey (How did life exist before Netflix anyway?) poised to take on the day!

    Ahhhh! The quiet lull in between the summer and the holidays. A few quiet weeks between mayhem. Local pumpkin walks with toasty mittens and melty hot chocolate. Leisurely afternoons with my best girls. Perhaps that's really why I prefer Fall? Besides the warm aromas. Crisp morning air filling your morning run lungs. Beautiful scenery..... and on and on. Fall really is special. Last week as we bribed and begged with the little one to smile and pose one more time for the 2015 family photo spectacular, I mused about the year that has so quickly passed us by. Time as usual is flying by.

    All we can do is cherish today. Savor these minutes that will come, and most assuredly go.  Sit down together at the family dinner table and remember this day, this season. The times their faces aren't glued to their phones. The statistics on family dinners are amazing. After the world has its way with your family, welcome them home with a favorite. Enjoy the quiet times in between the whirlwind of life. Here is one of our favorites. From our family to yours!


                                                      Sweet and Sour Chicken

    You will Need:
For the sauce
* 1 cup sugar
* 1/2 cup vinegar
* 1/4 cup pineapple juice
* 1/4 ketchup
* 1 T soy sauce
* 1/2 t salt
* 1/2 cup pineapple chunks
* (optional) diced onions and peppers

For the chicken
* 4 chicken breast cut into bite size pieces
* 3 eggs slightly beaten
* 2 cups flour
* salt
* pepper
* olive oil

Directions:
Pre heat oven to 350. In a large skillet heat about a tablespoon of olive oil. In batches, dip the chicken pieces in the egg first followed by the flour. Make sure the pieces are well coated. Place them in the large skillet season with salt and pepper and allow them to brown, flipping occasionally. After browned place in a baking pan in a single layer.

       Allow the crust to set for about 10 minutes while you prepare the sauce. In a small saucepan, mix all of the ingredients. Heat the sauce over medium heat until the sugar is dissolved and sauce is bubbly. We prefer a little extra sauce. This sauce will thicken in the baking process. If you would like a little extra sauce for dipping, simply double or repeat the sauce recipe.

    Once sauce is prepared pour sauce and pineapple chunks over chicken. If you doubled recipe, only use half of the sauce over the chicken. Place chicken in the oven and bake for one hour. To keep the chicken coating crisp, allow the chicken to bake for at least 35 minutes before flipping. While the chicken is baking start your rice cooker!

 Enjoy! I'm off to fold laundry. Sweep the bed. Snuggle a lil one while we work on the alphabet. Perhaps grab a shower.... Bring it on Tuesday!

Salted Caramel Sticky Rolls...

    It has been snowing here for three days straight! For our family this is not bad news, unless you have to survive work, school and all the other responsibilities of the week before you can play! We are chomping at the bit to get out and ride! Patiently waiting for Saturday to arrive, I decided to appease my crowd with a warm ooey gooey treat!

    I often try out new recipes and experiment with rolls. I have yet to find one my heart is set upon in my quest for bakery perfection. For this batch I found a pretty tasty recipe at Lost Recipes Found. The name of the recipe? Giant Glazed Cinnamon Rolls! YUM! You too can try this amazing recipe here. I substituted half of the AP flour with whole wheat flour and used applesauce in place of the butter in the filling!

    While these were rising I reached for the cream cheese. Realizing it was fat free, I had a problem! You see I do not mind fat free cream cheese and in fact prefer to indulge in healthy options. My husband however would never stand for this! I was already pushing it with the whole wheat flour and apple sauce filling! LOL!

Hmmm! 

    I have been learning how to make salted caramel. My kiddos eat it up! If you have tried your hand at salted caramel you know it can be a pain! I have actually had to throw a pan away! By the time I had removed the hardened sugar crystals from its surface the Teflon was flaking off into our food! "Wow! You put a lot of pepper in the soup!" Bleh! It was not pepper!

    So here is my salted caramel recipe. Along with a few beginners tips! 

*First: While heating, do not stir your sugar water! I learned this the hard way! Stirring causes the quick evaporation of the water and you are stuck with a hard dried up chunk of sugar, even if you add more water you will have a difficult time achieving the right consistency, and it will keep drying up. Combine your water and sugar in a saucepan and stir until dissolved over low heat until dissolved. Once dissolved do not stir again!

*Second: Every time I remove my amber colored sugar from the heat and add the cream, no matter how slowly I whisk it in, it still sets up too quickly! Again making hard clumps. Once the sugar is colored a deep amber simply turn the heat to low and add the cream, and butter. I like to keep it over heat because it will keep it warm enough that your caramel will stay nice and smooth! I am no pro! Just a few tricks I have learned that have kept me from pulling my hair out!

Salted Caramel

1/2 cup white granulated sugar

1/2 cup packed brown sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 Tbs unsalted butter

1 t salt

     In a large saucepan combine sugars and water. Stir until dissolved. Bring to a boil over medium heat. Do not stir during this phase! Boil the sugar water until it is a deep caramel color. Usually 5-6 minutes. Turn heat down to low and slowly stir in the heavy cream. The mixture will be hot so be careful! Keep stirring to prevent any clumping, gently crushing any lumps that may form. Add butter and salt. Keep stirring over heat until smooth and creamy. Transfer to a glass container and allow to cool. To reheat simply microwave in 10 second increments.

Of Monkeys and bread...

    
Can you believe that the end of Summer is upon us?

    Where exactly has this year gone?! This morning as I sat down at the computer to download our vacation pictures I couldn't help but feel a twinge of sadness. Our precious vacation now is down in the memory banks! Each year we take a week long break from the ordinary. Escape the routines and enjoy spending time together as a family! I remember the anticipation I felt as we prepared to live out of our trailer for nine days! Nine Days! How on earth would we survive such close quarters for such an amount of time! How would I keep the kids from killing each other? Would the baby sleep? Or would we have a weeks worth of all nighters! The anxiety almost unbearable as we pulled out of the drive way and onto our adventure!

    What happened within those nine days in paradise was nothing short of a miracle! We grew closer than we already were, and learned so much from one another! We shared laughter and knew in our hearts this was indeed a special time! In fact the time went by so fast we were sad to see it end! We visited places we had never seen! Experienced new and exciting adventures! Jumped into rivers! Bathed in streams! Ate like wild little animals...

 Speaking of food!

    We tried many new and different camp style dinners on our trip! Campfire Mac and Cheese, camp quesadillas, chicken and sausage foil packets... Our favorite however had us searching for a grocery store so we had supplies to make it again!

    Bacon Cheddar Monkey Bread

I found this recipe on the Rhodes rolls website! With a few tweaks of our own it is now a camp favorite!

You will need:

24 Rhodes frozen rolls

2 cups shredded cheddar cheese

1 cup Parmesan

1 package thick cut bacon

1/2 cup jalapenos (optional)

1 dutch oven liner

Directions:

    Cut the bacon into bite size chunks and brown. We used a liner for this process. Once bacon is browned remove from dutch oven. Remove about half of the bacon grease and discard. Layers the rolls in the bottom of the liner on top of the remaining bacon grease. There should be no gaps. Once the rolls are covering the bottom, top the rolls with cheeses and bacon, making sure to get in the nooks and cranny's! Your dutch oven is warm from browning the bacon, so put the lid on and allow the rolls to rise until double in size! Once doubled place your coals, or begin baking on your camp stove. Bake for approximately 30 minutes checking often that the bottom is not burning. We use our camp Chef so this was more of an issue than if you are using coals top and bottom! Once cooked, using the liner in the dutch oven remove rolls and devour!

    I hope yours was a summer to remember! Children are only children for so long! Cherish the road trips! Embrace the bickering! Enjoy the laughter! Hug and kiss their sweet little faces...

Avocado dressing

  A few days ago as I ran numerous errands I passed Cafe Rio and was instantly hit with a sweet pork salad craving! Of course my hard earned money had other places to go....

   So I picked up a side of pork ribs while at the store, but forgot tomatillos for dressing! Yesterday as my mouth watered over the aroma wafting from the crock pot I was scratching my head! I pan fried corn tortilla's to top yummy pork salads but still just needed that unique taste!

    Not in a big rush to head out to the store I looked around the kitchen. Avocado's! Surely you must be able to create something with these green gems! I did a little searching...

    This is the Paula Dean version with of course a few of my own tweaks!

1 large peeled and pitted avocado
2 T fresh lemon juice
1/2 cup light mayo
1/2 cup light miracle whip
1/2 cup low fat sour cream
1/2 Worcestershire sauce
1/3 cup minced onion
2 cloves pressed garlic
1 t salt
1 T taco seasoning mix

    I used my Magic bullet which is perfect for ventures such as these, but a food processor works too! Puree avocado and lemon juice. Add remaining ingredients and blend until smooth!

    Enjoy!

You will Have good luck....In the tub!

  
  I am not spoiled just loved! My Kindle Fire HD is amazing! I love it so much! I have done everything but read on it! We have added so many movies, games and MP3's to our family account! While I was happy to hand down my old Kindle Fire, I still have a soft spot for my paper white 3G Kindle! It comes in handy all the time! So if you are not yet convinced E readers are for you....you gottta try one! I love to use it in the kitchen! Anyway.....

   Fortune cookies! 

This really is the good idea of our kids I am just the baker! Fortune cookie Valentines! I had to do a test bake so that on February 13th I sorta knew what I was doing with over sixty cookies! I found a great recipe and tutorial Fortune Cookies I had to of course add my own twist.. With a recipe that uses what you already have around the house it is a truly great, inexpensive idea!

With food coloring, sprinkles and a toothpick I was able to create a more Valentine looking cookie! I used two sided paper to write love notes....Then my creative juices were really going!

    There are so many awesome ways to give these cute little Valentines! Both these glass pieces were only a dollar! Perfect for teachers, grandparents, friends!

 

Coconut Oil Onion Rings and a Winner!!

Congratulations Jodi T!

     Jodi has won a quart of Tropical Traditions Coconut Oil! Thank you to everyone who entered my very first giveaway! Many more great opportunities on the horizon!

    There were so many wonderful suggestions on the use of Coconut oil! Some I had not heard of, some I would like to try, and some I already love!

    One of our new favorite summer time burgers was inspired by Coconut oil! Parmesan crusted, crunchy onion topped! Yum!

Crunchy Purple Onion toppers:

2 medium purple onions sliced into thin rings

2 cups flour seasoned with pepper and garlic salt

1 cup buttermilk

*no buttermilk? Prepare your own by adding four teaspoons of white vinegar to 1 cup of milk. Allow to sit for at least fifteen minutes*

2 t cornstarch

2 beaten eggs

1/2 quart Tropical Traditions Coconut Oil

Start by dredging your onions a batch at a time in the egg mixture. Next coat with flour.  If you did not know...the trick to truly crispy fries and onions is cornstarch! Mix the cornstarch into your buttermilk and dip your floured onions before finally frying in Coconut Oil until golden brown! Place on a paper towel lined plate and salt lightly! You are in for a treat!

Loressa

Summer fun with not one but two! Jalapeno recipes!

   Nothing says summer like fresh jalapenos! We are big fans at our house and spent the day working on some super delicious stuff! First we made a jalapeno coleslaw! For this recipe you will need:

6-8 roasted poblano peppers

6-8 roasted jalapeno peppers

1 16 oz bag tropical fruit mix

1 quart peaches drained

1 cup apple cider

1 1/2 cups of sugar

2 bags Dole coleslaw mix

   To begin you will need to roast your peppers. The proper way to do this is to coat the peppers with oil. I use vegetable or olive oil. Place the peppers on baking sheet and place in the oven on the Lo broiler setting until the skin begins to blister and turn brown.

While your peppers are roasting in a large saucepan combine fruit, sugar, and cider. Once peppers have browned allow them to cool before chopping and removing seeds. Add to your fruit mixture and begin to cook on medium high heat.

The mixture will need to reduce until it has the consistency of jam. This takes awhile! In the meantime rinse your coleslaw mix in cool water and have ready in large bowl.

Once the fruit and pepper mixture resembles a thicker mixture...

Allow to cool and move to a mixer or food processor. Blend to puree and let cool an additional ten minutes.

Once cool it should be thick like jelly. Add to coleslaw mix a little at a time until you have the desired consistency. You will have leftover sauce! Chill before serving and enjoy! My favorite thing about this recipe is it is uniquely shocking! First sweet and unfamiliar then hot and spicy! 

   The perfect side dish to compliment any barbecue or to top a tasty burger! This recipe easily yields one quart of dressing! This tasty sauce is also good on eggs, burritos...whatever!

The next recipe will have you mad at me! So tasty and so terrible! Save for a cheat day! Or Fathers day which happened to be my excuse for indulging in bacon wrapped chicken jalapeno poppers!

For this recipe you will need:

10-12 Jalapeno peppers

4 chicken breasts boiled and shredded

1 8oz package of cream cheese at room temperature

4 T butter

dash of pepper

dash of rosemary

1/2 cup diced green onion

1 16 0z package of bacon

toothpicks

Start by washing halving and removing seeds. Please wear gloves! If you have never had a jalapeno burn I am warning you of misery you have never known! 

In a large bowl combine cream cheese, butter, green onions and seasonings. Mix well then add chicken mixing well again.

Once mixed start stuffing! Stuff them as full as you dare! The stuffing mixture is thick plus you are going to hold it all in with yummy bacon! The mixture will cook down so really do load them!

Next is the fun part! Wrap each jalapeno with one slice of bacon and use a toothpick to hold it all together! This will also help keep the poppers upright while baking!

Pre heat your broiler to the Lo setting and use a broiler pan for your poppers to catch the excess grease! Keep an eye on them while under the broiler. Once the bacon is nice and crispy brown take them out and resist the urge to devour a smoking hot popper! Let them cool!

So there you have it! Two easy and delicious jalapeno recipes to enjoy this summer! I cannot wait for salsa! What are your favorite jalapeno recipes! Share them!

Loressa:)

Whats cookin?

    My brain is anxious! I cannot wait to get my hands on some phyllo dough! My mother brought over the tastiest little creations! Move over baklava! 

Gonna try this one first! Got any great phyllo recipes?

Spicy Sausage phyllo bundles

Hot Italian Sausage- 1 lb. bulk

Green Bell Pepper- 1/4 cup, chopped

Onion- 1/4 cup, coarsely chopped

Prepared Spaghetti Sauce- 1 cup

Ricotta Cheese- 4 oz. (1/2 cup)

Green Giant Mushroom Pieces and Stems, drained- 1 (4-oz.) can

Dried Oregano Leaves- 1/2 teaspoon

Frozen Phyllo (filo) Pastry Sheets- 12 sheets (18x14-inch), thawed

Margarine or Butter- 1/2 cup, melted

Directions

GETTING READY
1) Preheat oven to 350°F.
2) In non-stick, sauté sausage, bell pepper and onion until sausages are browned,
3) Pour off the fat.
4) Stir spaghetti sauce, cheese, mushrooms, and oregano in the sausage mixture, until well combined, set aside.

MAKING
5) Spread filo sheets and cover with plastic wrap or towel.
6) Arrange 1 filo sheet on working table and lightly smear with margarine.
7) Place 2 more filo sheets, brushing each with margarine.
8) Using a sharp knife, slice all layers of filo sheets to make 12 rectangles.

FINALIZING
9) Drop 1 tablespoon filling in center of each rectangle.
10) Gently bring the filo corners together to seal and form bundle.
11) Do the same with remaining filo sheets and filling.
12) Arrange the bundles on ungreased baking tray.
13) Bake for 20 to 25 minutes or until golden brown.

SERVING
14) Remove the pan from oven and allow to cool for 5 minutes.

                                                                                Loressa

Crock pot barbeque coke chicken...

    Say that five times fast! Nothing says Sunday like delicious smells emanating from the kitchen. I am a believer in Sunday dinner. From childhood the one day you could actually wrangle everybody to the table was Sunday. Last night we tried this delicious recipe with a few tweaks!

1 cup Coke
1/2 cup Italian dressing
12 ounces barbeque sauce of your choice
1 clove diced garlic
1 small onion diced
salt and pepper
 boneless chicken breasts

    Combine all ingredients in crock pot. Savor the delicious smell for 4-6 hours. Shred chicken with fork and then enjoy on a butter toasted sesame bun!

Success....I think!

     I love to try new things! I love knowing that "Yes I can!" Or the "Yeah, I tried that and well...." My sweet husband's grandmother was Italian and I am forever hearing stories of a lady I never knew but love. He loves to talk about her cooking. I have wanted to try gnocchi for a while but honestly felt intimidated! I found the best recipe and tutorial! 101 Cookbooks It was a chore I won't lie. I felt nervous as I began to knead the potato's.....I think my first time went pretty well!

    The whole fork trick had me perplexed! I have the confidance now to try again! We served them over hot garlic marinara sauce and cheesy french bread! Try it out and let me see your success!

Black bottom cupcakes...

Caution! Chocolaty ooey gooey goodness ahead!

    With Valentines day fast approaching it's time to think treats! Try this easy, fast, and delicious cupcake recipe out!

1 8oz box of cream cheese
6 oz package of chocolate chips
1 egg
1/2 cup sugar
1 box Devil's food cake mix

Preheat oven to 350.

Combine cream cheese, chocolate chips, sugar and egg. Mix until well blended!

Prepare cake mix as instructed on box. Fill cupcake liners halfway with cake batter and top with a tablespoon of cream cheese mix.

Bake according to box instructions.

Enjoy!

White Chicken Chili : D

This is one of my all time favorite recipes. So easy and so tasty. It is even easy to stick in the crock pot!

16 oz Chicken Broth
2 - 15.5 oz cans of Great Northern White Beans
2 - 4 oz cans of Chopped Green Chiles
Cooked, cubed Chicken (I don't really put a figure on it, how ever much I am in the mood for.)

Some onion - to your preference diced or sometimes we used dried onions
3 tsp Garlic Powder
1 tsp Oregano
1 tsp Ground Cumin
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne Pepper

1 cup of Sour Cream
1/2 Cup Heavy Whipping Cream (Half and Half works if you prefer.)
Cooked Rice - to your own preference, we usually make about 3 or 4 Cups of uncooked rice

Put the chicken broth, white beans, green chiles, cooked chicken and all of the spices in a large pot. Bring it to a boil and then let it simmer. The original recipe says to let it simmer for one hour with occassional stirring. This helps all the spices blend, however if you are impatient like me, you just add a little extra water or chicken broth and let it boil for about 30 minutes and it tastes great.

At this point you might be wondering what on earth you just made! It will look dark and taste very strong....but you remove it from the heat and whisk in the sour cream and the heavy whipping cream. This will be more of what you were expecting! Taste it, if it is still too strong for you, put in a little more of one or both of the creams. You can either pour it over the cooked rice or mix the rice into. Rick and I like to eat it with chips and cheese.