Mexican Chicken Corn Chowder - from the Ivory Family Favorites cookbook
1 1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 c. chopped onions
1-2 cloves garlic, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 c. hot water
1/2 -1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterey Jack cheese
1 (14.75 oz) can cream-style corn
1 (4 oz.) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 med. tomato, chopped
fresh cilantro (optional)
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro, if desired. YUM!
PRINTABLE RECIPE
And for dessert: SUGARED PECANS
1 egg white
1 Tsbp. water
1 lb. pecan halves
1 c. white sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake for 1 hour. Stir every 15 minutes.
YUM.
And, speaking of salt, have you tried RealSalt?
My parents got me hooked on it and I can actually find the bottles of it at my local Target. Love the stuff.
1/2 c. chopped onions
1-2 cloves garlic, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 c. hot water
1/2 -1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterey Jack cheese
1 (14.75 oz) can cream-style corn
1 (4 oz.) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 med. tomato, chopped
fresh cilantro (optional)
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro, if desired. YUM!
PRINTABLE RECIPE
And for dessert: SUGARED PECANS
1 egg white
1 Tsbp. water
1 lb. pecan halves
1 c. white sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake for 1 hour. Stir every 15 minutes.
YUM.
And, speaking of salt, have you tried RealSalt?
My parents got me hooked on it and I can actually find the bottles of it at my local Target. Love the stuff.
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