Sunday, September 9, 2018

Creamy Cheesy Chicken Chili





This healthy and flavorful chicken chili is one of my absolutely favorite weekday lunches. It takes just minutes to throw together in the morning and a few hours later you have a delightful lunch or dinner!

Creamy, Cheesy White Chicken Chili

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Ingredients:

1 1/2 pounds cooked chicken, cut into bite sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 red pepper, diced
2 15 oz cans White Northern Beans
2 cups frozen corn
2 15 oz cans diced Fire Roasted Tomatoes
7 oz can diced green chilies
1 cup chicken broth
½ teaspoons Black Pepper
2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
8 ounces softened cream cheese
1 cup shredded cheddar cheese

Directions:
Pour the olive oil into a large sauce pan and saute the onion and red pepper until soft. 
Add the garlic and saute for another minute.

Combine the chicken, onion and peppers,  beans, tomatoes, chilies, corn, and chicken broth in a slow cooker. Stir in the chili seasoning and cook for 4-6 hours on low.

Stir in the cream cheese and cheddar cheese until combined.

Serve topped with additional cheese or crumbled tortilla chips.


Sunday, September 2, 2018

Cheddar Bay Biscuits


Let's face it, the best part of going to Red Lobster is the Cheddar Bay Biscuits. Now, with this easy recipe, you can have them at home! And better still, they're even better than the original!

Cheddar Bay Biscuits
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Ingredients:
for the biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
  • 1 cup buttermilk, cold
  • ½ cup unsalted butter, melted and cooled for 5 minutes

for the topping

  • 2 tablespoons unsalted butter, melted, divided
  • ½ teaspoon garlic powder
  • 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Directions:
Preheat oven to 475. Line a baking sheet with parchment.

In a large bowl mix together the dry ingredients. Add in the shredded cheese until combined, then pour in the unsalted butter and buttermilk. Mix until just combined.

Stir together the topping ingredients.

Scoop the biscuits onto the baking sheet and bake for 12-14 minutes, or until golden brown. 

Remove the biscuits from the oven and immediately brush with the butter topping, using a pastry brush. Let cool slightly and serve.