Sunday, February 17, 2013

Sunday: Recent Recipes

Last week we made ~

► Potstickers with Miso Green Beans & Rice - Frozen potstickers, roasted green beans tossed with Walnut Miso Dressing, and white rice.

And tried 2 new recipes ~

White Chicken Chili

White Chicken Chili (2+ dinners, pictured above) - Years ago there was a lady at our church famous for her White Chicken Chili. She brought the recipe in for us one day, but when we followed it, it was horrible! ~ nothing like hers. I figured it was time to attempt a new recipe, and while it’s been so long that I don’t really remember what hers tasted like, I think the new one was even better!

This chili has a rich & creamy broth that really sets it apart. Other than chopping up 2 onions and shredding the chicken, there is not much work to do. The recipe does have a lot of odd ingredient ranges (3-6 cups of broth?) so I wanted to mention that we used 4 cups of water & 3 bouillon cubes, 3 cans of beans, and stirred in 2 cups of cheese and ¼ cup of sour cream at the end (did not need to add any extra at the table). It was a little too liquidy, so next time we will only use 3 cups of water (2 bouillon). This made enough for about 6 large servings (we had 2 dinners and some lunches).

Mini Meatloafs, pan

Mini Meatloafs, plate

Mini BBQ Meatloafs (in a muffin tin) with Baked Potatoes (2+ dinners, pictured above) - Neither of us are huge meatloaf fans, but we really enjoyed these! Justin dropped a ball of the mixture into each tin and they came out more like giant meatballs than mini meatloafs (you could probably flatten them in the tin to create more of a muffin shape, but I wouldn’t bother). This recipe made a *ton* ~ about 21 ‘meatloafs’! We only wanted about 3 each for dinner, so there were lots leftover for lunches too.

Naturally we did make a few changes ~ we used a little more meat (it was packaged 2.25 lb.), pureed a can of diced tomatoes instead of using salsa, and in place of “grill seasoning” we used 1 Tbsp. minced garlic, 1 tsp. dried oregano, and ½ tsp. each of salt, pepper, and dried sage. Next time I think we’ll used 1 lb. ground beef and 1 lb. sausage, and I’ll make sure the veggies get minced up nice & small (there were a few too many large chunks this time).

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