Sunday, November 20, 2011

Cheesy Veggie Chowder


  •  2 1/4 c. Shirley J Universal Sauce
  • 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
  •  7 1/2 c. Water
  • 3/4 cup of shredder carrots
  • 3/4 cubed hashbrowns
  •   4 1/2 c. Cheddar Cheese, Grated
  •    (you could also add ham, celery onions etc.)


In large stock pot combine veggies and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Universal Sauce Mix and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Thursday, November 10, 2011

Green Chicken Enchiladas



  • Enchiladas
  • 12 6" Flour Tortillas
  • 3 c. Cooked Chicken Meat(shredded, rotisserie chicken works great)
  • 4 c. Cheese(jack, mozzarella, or cheddar)
  • Sauce
  • 1 c. Shirley J Universal Sauce
  • 4 c. Water
  • 6 Tomatillos(medium size, husks removed and washed)
  • 2 ea. Jalapeno(stems removed)
  • 2 Garlic Cloves
  • 1/4 Yellow Onion(about 1/3 c.)
  • 1/2 c. Fresh Cilantro(chopped)


Sauce Directions:
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes

If you have never tried Shirly J Universal Sauce it is a must have in every kitchen:

Wednesday, November 9, 2011

Stir Fry (Healthy and Easy)

This is a tasty and versatile recipe. Feel free to substitute another meat for the chicken and use different veggies. The secrets in the sauce!

1 12 pounds Chicken Breast, cut in strips
 5 cups raw vegetables, washed and cut into strips I recommend using bell peppers, red onion, squash, carrots and broccoli. 

To make sauce mix the following ingredients together in a large measuring cup.

3 tablespoons Soy Sauce
14 cup Water
2 tablespoons Extra Virgin Olive Oil
12 packet dry Italian Seasoning
Pour 1 tablespoon sauce into a large skillet. Heat to medium high heat

Add chicken to skillet and cook all the way through. Add veggies,remaining sauce and cook until tender. Serve chicken and veggies over brown rice. (I use Uncle Bens 90 second Brown rice) You can serve it over barley if you want something that is low glycemic.

Monday, October 17, 2011

Caramel Cheesecake Dip

Cream Cheese Filling (or store bought)
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve

This is the method is to make a layered dip, for a quick method see note below.
Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches.
Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Scrap down the sides of the bowl. Add the heavy cream and powdered sugar, mix well, until smooth. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.) Spoon on a layer of caramel. Sprinkle with a layer of chocolate chips and the Health pieces. How much you use is up to you but don't go to overboard or you may have trouble spreading the top layer of cream cheese.
Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier. Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer. Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight. Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the pan and the plastic wrap. Spoon caramel sauce over the top of you cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.
Caramel Sauce
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt

Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.

Thursday, October 6, 2011

Balsamic Pork Loin

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce


Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Saturday, October 1, 2011

PB Chololate Bars

1 pkg. plain yellow cake mix
1 stick melted butter
1 c. creamy peanut butter
2 eggs

Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

1 (12 oz) pkg. chocolate chips
1 can sweetened condensed milk
2 T. butter
Melt on low heat in a small pot. Remove from heat and add:
2 tsp. vanilla
Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees. Cool completely before cutting into bars.

Monday, September 12, 2011

Philly Cheese Steak Sandwhiches

1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon butter
1 pound Deli Roast Beef
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise (I buy mine and Macy's)
1 (8 ounce) mozzarella cheese (Don't buy pre-shredded, it will not melt as good)

1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

2. Heat butter in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Monday, August 22, 2011

Spaghetti Squash with Creamy Pasta Sauce

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Added seasonings you think you might like
Parmesan Cheese [fresh grated or container - just enough to top off the squash]
    1. Preheat oven to 400 Degrees [you may want 425 if your oven runs on the cool side]
    2. Slice Spaghetti Squash down the middle lengthwise into 2 halves. [use a sharp knife, this is like trying to carve a pumpkin and oddly enough smells just like it - which worried me at first after my pumpkin fail]
    3. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
    4. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper and any other seasoning you might like [I added garlic pepper]
    5. Place squash CUT SIDE DOWN on metal baking sheet
    6. Bake for 45 mins to 1 hour in preheated oven until outer skin is soft to the squeeze [think like a potato] 
    7. Remove from oven and let cool for a moment - you may need to hold the squash with a oven mit for the next step. Flip slightly cooled squash face up on to serving plate or tray.
    8. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
    9. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with fresh grated [or container] parmesan cheese.
    Creamy Pasta Sauce

    2-Cans of Petite diced tomatoes
    1-Can of Quartered artichokes
    1/2 cube of cream cheese
    Salt, Pepper and Garlic Salt
    Half & Half

    Simmer both cans of Tomatoes for about 5 mins.
    Add the artichokes.
    Salt, Pepper and Garlic Sauce to taste.
    Add Cream Cheese
    Simmer on low until ready to serve
    Add Half & Half until you get the consistency that you want and simmer until warm.

    ~Jessica made this for us the other night and once I tasted it I knew I had to have the recipe. Thanks Jess.

    Wednesday, August 17, 2011

    Spiral Stuffed Rolls

    • 1 can (13.8 oz) Refrigerated Pizza Dough
    • 6 oz Cream Cheese, softened
    • 2 Tablespoons Butter, softened
    • 1 cup chopped Ham
    • 3/4 cup finely chopped Broccoli
    • 1 cup shredded Cheese ( I used mild cheddar)
    • 1/4 cup grated Parmesan Cheese
    • 1/2 cup chopped Green Onion

    Directions:   Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

    In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned.

    Monday, August 15, 2011

    Hot Crash Potatoes



    • 12 whole New Potatoes (or Other Small Round Potatoes)
    • 3 Tablespoons Olive Oil
    • Kosher Salt To Taste
    • Black Pepper To Taste
    • Rosemary (or Other Herbs Of Choice) To Taste

    Preparation Instructions

    Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
    With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
    Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
    Bake in a 450 degree oven for 20-25 minutes until golden brown.
    ~ We like to top ours with a little Ranch Dressing and Bacon bits. Just to add a little more fat!

    Thursday, August 11, 2011

    3 Envelope Chicken

    1 packet Ranch Salad Dressing mix
    1 packet Italian Salad Dressing mix
    1 packet chicken gravy mix
    1 cup of water
    4-6 boneless skinless chicken breasts

    Place thawed chicken breasts in a cold Crockpot.
    Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours. Make sure and cook up some mashed 'taters, egg noodles, or rice to pour some of that fabulous sauce on!

    Monday, August 1, 2011

    Tip I Love and Use!

     I love this tip.It will makes the the most evenly shredded meat and it is so easy. Place your warm cooked meat in your KitchenAid with the cookie paddle and pulse until the meat is shredded to your desired consistency. It really doesn't take much, if you pulse it too much, it will end up looking like tuna fish. I only shred ~3 lbs. at a time. If I have more meat than that, I will shred part, empty the bowl and then shred more.

    Wednesday, July 27, 2011

    Layered Shrimp Dip

    8 oz Cream Cheese
    6 oz Cocktail Sauce
    1/4 cup thinly sliced Green Onions
    4 oz can of Tiny Shrimp, rinsed and drained
    1 box of Club Crackers

    1. On a serving platter, spread Cream Cheese into an even layer.
    2. Evenly spread the Cocktail Sauce over the top of the Cream Cheese.
    3. Sprinkle the sliced Green Onions over the Cocktail Sauce.
    4. Finally, sprinkle evenly the rinsed and drained Tiny Shrimp on top of the layer dip.
    5. Chill the refrigerator for 30 minutes. Serve with Club Crackers. Enjoy!

    Saturday, July 16, 2011

    Tin Foil Dinner

    1 pound of Lean Ground Beef
    2 large Potatoes (peeled and sliced thin)
    1 onion (sliced)
    1 large Zucchinni
    1 cup of sliced carrot
    McCormick Steak Seasoning
    Garlic Salt
    Salt and Pepper
    Season the meat well with all of the seasonings.  Separate the meat into 4th's. (so about a 1/4 pound of meat will go into each foil) Next, peel and slice the potato into thin slices.  Slice the onion into thin strips too. Wash the zucchini and slice into 1/4" thick pieces. 

    Take 2 pieces of foil for each dinner and lay one on top of the other creating a + symbol.  Place a 1/4 lb. of meat onto all 4 foils.  Measure out the vegetables so each dinner gets equal amounts.  Now just layer the vegetables on top of the meat then season the veggies well with salt, pepper, garlic salt, and steak seasoning.  Wrap the foil up tight and place them onto a baking sheet.

    Bake @*350 for 1 hour to an hour and 15 minutes.

    *NOTE: One way to add flavor to the dish is to take the veggies, lightly drizzle them with oil, and place them in a bag, along with a packet of the dry Hidden Valley Ranch seasoning and give it a good shake.

    ~Cook Bake & Decorate

    Monday, July 11, 2011

    Kulua Pork

    5-6  pounds Pork Roast
    1 Tablespoon Garlic Power
    1/4 c. Soy Sauce
    1/4 c. Worcestershire Sauce
    (All of these measurements are approximate, just season to taste)

     Rub pork generously with salt, pour on liquids in the crock pot. Place pork roast in crock pot, cover and cook on low for 8-10 hours or until it will easily shred into juices (do not drain). (I usually strain the broth to get rid of some of the fat.)

    For Pulled Pork Sandwiches:
    Layer on a hamburger bun with BBQ sauce and coleslaw.

    For Kalua Pork:Serve with soy sauce, coconut rice, and coleslaw.

    Sunday, July 10, 2011

    Easy Peach Cobbler

    • Two 16-oz cans of peaches in heavy syrup (Good luck in finding 16-oz cans. Seems the price of peaches stayed the same but the cans have decreased in size to 15 oz.)
    • One box classic yellow cake mix (I like the Pillsbury because it has "one cup of pudding" in the mix, seeming to make it yummier.)
    • ½ cup melted butter
    • One teaspoon cinnamon
    1. Preheat oven to 350°
    2.  Grease pan a 9x13 inch pan pour peaches and syrup in
    3. Melt butter and mix with cake mix crumble over peaches. (give a little push down in spots)
    4. Scatter cinnamon evenly over the top
    5. Bake about 40 minutes and let cool about 10 minutes before serving.
    6. Serves with vanilla ice cream.

    Sunday, July 3, 2011

    Herb Butter

    5 T. butter,melted
    3/4 tsp garlic salt
    1/2 tsp garlic powder
    1/2 tsp Italian seasoning
    1/4 tsp dill weed
    Melt butter then stir in dry ingredients. Brush over hot rolls, breadsticks etc...

    Thursday, June 30, 2011

    Smores Bars

    1 stick of butter softened
    1/4 cup brown sugar
    1/2 cup sugar
    1 large egg
    1 tsp. vanilla extract
    1 1/3 cup flour
    3/4 cup graham cracker crumbs
    1 tsp baking powder
    1/2 tsp salt
    5-6 regular sized Hershey bars or 2 king size Hershey bars
    1 (7oz) jar Marshmallow Fluff

    Preheat the oven to *350.  Lightly grease an 8x8 baking dish.

    Cream together the butter, sugars, egg, and vanilla. Beat till well incorporated.  Next, mix together the flour, graham cracker crumbs, salt, and baking powder. Slowly add to the creamed butter mixture.  Press half of the mixture into the prepared pan.

    Next, lay out the chocolate bars. On top of that, evenly spread the marshmallow cream. Next add remaining graham cracker mixture to the top.

    Bake for 25-30 minutes.  Let cool completely.

    Thursday, May 26, 2011

    Sticky Coconut Chicken and Rice

    Chicken Marinade:
    3-4 boneless chicken breast (sliced in half)
    3/4 cup coconut milk
    3/4 tsp ground ginger
    1 tsp. fresh ground pepper
    1 tsp. red pepper flakes
    Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour.  Grill on barbecue.
    Chili Glaze:
    3/4 cup rice vinegar
    1/2 cup sugar
    3 Tbsp. soy sauce
    1 tsp. red pepper flakes
    Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened.  8-10 minutes depending on the size of your pan.  Glaze both sides of chicken and serve. Using remaining glaze to pour over rice.
    (Watch the sauce closely as it thickens –   I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way.  You want it thick but not so thick that you can’t spread it easily –)
    Coconut Rice:
    1 1/2 cups Minute Rice
    1 cup coconut milk
    1/2 cup water
    Cook as directed on the rice box but substituting the coconut milk for part of the water.

    Wednesday, May 18, 2011

    BBQ Ribs

    4lbs of Boneless Country Style Ribs
    24oz of Ketchup
    1 medium Yellow Onion
    4 minced Garlic Cloves
    1 1/2 cups of Coke
    1/2 cups of Brown Sugar
    1 tsp of Salt
    1 tsp of tabasco
    2 tsp of Worcestershire

    Place Ribs in Crock Pot. Mix remaining ingredients together, pour over ribs. Cook on high for 4-5 hours or 8-10 on low. Remove lib and cook uncovered on high for 30-60 minutes until sauce thickens.

    Thursday, April 28, 2011

    Zucchini Casserole

     8 Cups of Zucchini Pieces
    1 Cup grated Carrots
    1/2 cup chopped Onion
    Salt & Pepper
    1 can of Cream of Chicken Soup
    1 cup of Sour Cream
    1/2 cup of grated Cheddar Cheese
    2 cups of Shredded Chicken
    8 oz pkg Dry Stove Top Stuffing Mix
    1 cube of Butter

    Cook Zucchini, Carrots and onion in a little butter until crisp tender. Drain juice. Mix in the salt, pepper, soup, sour cream, cheese, chicken and vegtables. In seperate bowl combine the Stove Top and the butter. Layer in a lightly greased 9x13 casserole dish half of the stuffing, all of the zucchini miture and top with reamaining Stove Top. Bake at 325 for 30-40 minutes.

    Wednesday, April 27, 2011

    Chicken and Rice Casserole

    Campbell's soup
    1 pkg Lipton's Onion Soup
    1 can Cream of Mushroom
    2 Soup cans of Water
    1 cup uncooked Rice
    1 pkg Lipton's Chicken noodle soup
    3-4 Boneless Chicken Breast

    Mix all ingredients together. Put in casserole dish and lay chicken breast on top of mixture. 1 Tbsp of Onion soup can be added to the mixture and the rest sprinkled on the chicken. Cover and bake at 350 for 1hour 30 minutes. (Optional: Season with ground pepper and paprika.)

    Saturday, April 23, 2011

    Spicy Honey Chicken Thighs

    8 chicken thighs (no bones and no skin)
    2 tsp garlic powder
    1/2 tsp salt
    1 tsp cumin
    1 tsp paprika
    1/8 tsp red pepper flakes
    6 tbsp honey
    3 tbsp apple cider vinegar
    cooking spray (for coating the pan)


    Line a baking sheet with tin foil, and spray foil with cooking spray.

    Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side. (We usually grill it on the BBQ)

    While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

    Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

    Monday, April 18, 2011

    Cheeseburger Flatbread Melts

    1 lb lean ground beef, browned and drained
    1/4 cup water
    1/2 tbsp apple cider vinegar
    1/2 pkg dry onion soup mix
    1/4 cup ketchup
    1 tbsp mustard
    1 garlic clove, minced
    2 tablespoons canola or vegetable oil
    11 oz thin crust pizza dough
    1 cup shredded cheddar cheese
    Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture,shredded cheese and drizzle with Ranch Dressing.

    Thursday, March 24, 2011

    Creamy Gravy Pork Chops

    4 either bone in or no bone Pork Chops
    1 (10.5oz) can cream of chicken soup
    1 1/2 cups Chicken Broth
    1 (1 oz) packet of onion soup mix
    1 (1 oz) pork gravy packet
    Place pork chops in the slow cooker. In a separate bowl mix together remaining ingredients and pour over the chops.  Cook on low for 6-8 hours. (Cook, Bake & Decorate)

    Saturday, February 12, 2011

    Banana Bread (THE BEST!!!)

    ¾ c. butter
    2 eggs
    1 ½ c. brown sugar
    7 medium mashed bananas ( or about 3 cups)

    *Here's the secret* Substitute one of the cups of bananas with 1/2 c. crushed pineapple and 1/2 c. applesauce

    1 ½ tsp. baking soda
    ½ tsp. salt
    1 tsp. vanilla
    ½ tsp. cinammon
    2 ½ c. flour

    Pour into 3 medium bread pans and sprinkle with 1 bag of milk chocolate chips. Bake at 325 for 55 minutes to 1 hour.

    Wednesday, February 9, 2011

    Creamy White Chili

    1 pound boneless, skinless chicken breasts, coarsely shredded

    1 medium onion, chopped
    1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
    1 tablespoon oil
    2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
    1 can (14 1/2 ounces) chicken broth
    2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup sour cream
    1/2 cup whipping cream
    Fresh cilantro, for garnish (optional)

    In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

    Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.