Author name: emily

“Longhorn Chiles” oil on canvas, mounted on board by Erin Fickert-Rowland

Growing up in New Mexico as a child, I have many memories of roasting and drying large quantities of green chiles.  I still adore them in just about everything, including my own recipe for Green and White Chicken Chili! Serve with cheese quesadillas and enjoy!

Click here for Printable Recipe

 

Green and White Chicken Chili

Ingredients:

1 teaspoon olive oil

1 onion, chopped

4 boneless, skinless chicken breasts, cubed

4 cloves garlic, minced

2 fresh mild green chiles, seeded and chopped

1 packet McCormick’s White Chicken Chili seasoning

1 can diced tomatoes with Mexican seasoning

2 cans chicken broth

2 cans great northern beans, drained

1. Heat large pot or dutch-oven over medium heat.  Add olive oil and onion, and cook until translucent.

2.Add chicken and cook until done.  Remove chicken and onion mixture from pot, and set aside.

3. Add garlic and green chiles to pot (add a little more oil if needed).  Cook 1-2 minutes.

4. Return chicken mixture to pot.  Add chili seasoning packet.  Cook 1 min.

5. Add all remaining ingredients.  Bring to a boil.  Reduce heat and simmer, covered, 1-2 hours.

6. Season with salt and pepper as desired, and top with dollops of sour cream.  Serve with cheese quesadillas on the side!



Green and White Chicken Chili





Beads Lorelei chose for the competition

I am about to participate in my first Art Challenge, initiated and organized by Lorelei’s Blog .  She picked out five different strands of beads in a green/white/brown color scheme, all which can be purchased at your local Michael’s Arts and Crafts.  We are creating necklaces, and are allowed to add up to two additional bead types and our own clasp of choice.  All of the required beads are on sale this week at Michael’s for 2/$8, except the white carved coins which was on sale for $6.  You can use a 40% off coupon for the white chain.

The reveal is set for Sunday October 17th, and she has had a tremendous response.  If you are interested in joining, please follow the link for the rules, and leave a comment to let me know you found out about it here!  I will be doing a follow up post of my favorite submissions, and would love to include yours!



“Breakfast with Raspberries” oil on canvas, mounted on board by Erin Fickert-Rowland I am starting a new series of fruit and vegetable still lifes, and I love to cook, so I want to share both my painting and a delicious recipe for you to enjoy at home! Click here for printable recipe  Berry-Berry Brownie Torte from “Best-Loved Hershey’s” *note:original recipe calls for 3/4 cup raspberries and 3/4 cup blackberries, but I used all raspberries, I also substituted Lite Cool Whip for the heavy whipping cream! Ingredients: 1/2 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup Hershey’s Semi-Sweet Chocolate chips 1/2 cup (1 stick) butter or margarine 1 1/4 cups sugar,divided 2 eggs 1 teaspoon vanilla extract 1/3 cup Hershey’s Special Dark Cocoa 1/2 cup whipping cream 1 1/2 cup fresh raspberries, rinsed and patted dry

1. Heat oven to 350 F.  Line 9-inch round baking pan with wax paper, then grease.  Stir together flour, baking soda and salt.  Stir in chocolate chips.

2. Melt butter in medium saucepan over low heat.  Remove from heat.  Stir in 1 cup sugar, eggs and vanilla.  Add cocoa, blending well.  Stir in flour mixture.  Spread mixture in prepared pan.

3. Bake 20-25 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool in pan on wire rack 15 minutes.  Invert onto wire rack; remove wax paper.  Turn right side up;cool completely.

4. Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form.  Spread over top of brownie.  Top with berries.  Refrigerate until serving time.

Makes 8-10 servings

Berry-Berry Brownie Torte