Wednesday, August 31, 2011

Robin's White Chicken Chili

A few weeks ago my hygiene class had a potluck and a classmate of mine brought this and everyone fell in love. By the time I got through the line there wasn't any left, but I kept hearing everyone raving about it so I HAD to get the recipe from her. It was a huge hit and will definitely be made in the Pedersen house again. :) PS- sorry the picture isn't the best. I just snapped a picture with my phone before I dug in!

White Chicken Chili

3 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 onion, chopped
2 cloves garlic, minced
1 Tbsp diced jalepenos
1 tsp. chili powder
1 tsp. cumin
½ tsp salt
½ tsp pepper
2 cans small white beans
2 cans great northern beans
3 cups water
3 chicken bouillon cubes

1 can diced tomatoes
3 stalks celery, sliced

1 bunch fresh cilantro
1 cup jack cheese
8 oz sour cream

Cut chicken into bite size pieces and toss in taco seasoning. Grill with onion, jalepenos, and garlic until done. Add all spices.
beans, water, celery and bouillion. Place on stove and cover and simmer until celery is soft.

Add tomatoes and cilantro and simmer 10 minutes more. Add cheese and sour cream right before serving. It's the best served with homeade rolls!

Tuesday, August 30, 2011

Cafe Rio Pork Salad with Crock-pot Pork

YUM! This is definitely a new favorite in the house and a fairly easy Sunday dinner. I went ahead and warmed up a can of black beans and I also buy the tortillas that you have to make at home. They're super soft and taste just like their tortillas. I buy mine at Costco in the frozen food section.

Shredded Pork

5-6 lb pork loin or butt
1 jar of salsa
2-3 cups brown sugar
1/2 can coke (NOT diet)
3 Tbsp molasses
1 Tbsp cumin
1 tsp salt

Place pork in a crock-pot. Cover with brown sugar, salsa, molasses, cumin, salt and coke. Cover and cook until tender and pulls away with a fork. (6-8 hours on high, or 8-10 hors on low).

Cilantro Lime Rice

2 Tbsp butter
1 cup long grain rice
2 cups chicken broth
Juice from 1-2 limes (I only used one and there was plenty of lime flavoring)
2 Tbsp chopped cilantro
1/4 tsp cumin
salt and pepper to taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low. Cover and simmer for about 20 minutes. Keep checking on it though other wise it will stick to the pan and burn. Add a little more fresh chopped cilantro.

Creamy Tomatillo Dressing

3 fresh tomatillos
1/2 cup mayonnaise
1/2 cup sour cream
1 cup fresh cilantro
1/4 tsp cumin
1/8-1/4 tsp cayenne pepper
1 pkg ranch BUTTERMILK dressing
2 cloves garlic (minced)
1/3-1/2 cup buttermilk

Combine all ingredients in blender. Chill for at least one hour.

Friday, August 26, 2011

Crockpot Coconut Chicken Curry


  • 1 kilogram Boneless Skinless Chicken Breast, Cut Into Large Cubes
  • 1 whole Onion, Peeled And Halved
  • 2 cloves Garlic, Peeled
  • 1 whole Small Green Bell Pepper, Seeded And Quartered
  • 1 can (156ml Can) Tomato Paste
  • 1 can (about 400ml Can) Coconut Milk
  • 1-½ teaspoon Salt
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Garam Masala (Indian Spice Mix)
  • 2 whole Dry Red Chili Peppers (optional For Extra Heat))
  • 2 Tablespoons Water
  • 1-½ Tablespoon Cornstarch
  • 1 bunch Coriander (optional, For Decoration) -- I used Cilantro

Preparation Instructions

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). ((I only have a small food processor so I just did a couple ingredients at a time. I'm sure you could also use a blender ... may not be as good, but better than nothing!)) Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander (again, I used cilantro). Inhale. So good!

Saturday, August 20, 2011

Single Serving of Ready to Eat Cookie Dough

So I actually came across this on pinterest and HAD to try it. I've been working hard and studying for boards and I needed a little something sweet in me. This recipe is actually probably two servings... so I would either half this or make sure you have someone else to share with. I also didn't add the chocolate chips because I hate biting into the hard chips in cookie dough. Some people like it though.


3 Tbsp Butter
4 Tbsp Sugar
6 Tbsp Flour
Splash of Vanilla
1-2 Tbsp of Milk
As many chocolate chips as you want

In a small bowl, mash up the butter. You want the butter barely soft enough to break apart easily. You don't want it melted. Add everything but the milk and chocolate chips. It will be tough but don't give up! When complete, you should have a dry crummy mess.

Once you have incorporated the ingredients as best you can, add as much milk (you could use water too) as you need ntil you get desired cookie dough texture.


Thursday, August 18, 2011

Banana Bread

Have you found a favorite banana bread yet? Well if you haven't, try this one and if you have... you will change your mind. My cousin Lindsey gave me this recipe and it is incredible. My husband gobbled the whole thing up. You know anything is good if it has sour cream in it so here you go! Oh... and I would half this. I started making this in my kitchen aid and before I even got to the dry ingredients it was full. This recipe makes 3-4 loafs.


1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)


Preheat oven to 300 degrees F (150 degrees C). Spray pans with pam. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Best No-Bake Cookies


Prep Time: 15 minutes
Cook Time: 5 mintes
Yield: 24 cookies

2 cups sugar
1/2 cup milk
1/2 cp cocoa
pinch salt
1/2 cup butter
1 cup peanut butter
1 tsp. vanilla
3 cups oats

In large saucepan, combine sugar, milk, cocoa, salt and butter - mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute. Remove from heat and stir in peanut butter and vanilla until smooth. Add oats and mix well.

Drop mixture by spoonfuls onto waxed paper or aluminum foil. Let cool until you can touch the mixture. Let cool completely - or don't! They're delicious when they're hot and not hardened. Store tightly covered at room temp. You can also pour this into a 9" square pan that has been greased with unsalted butter, let cool and cut into squares.

Sunday, August 14, 2011

Winger's Sticky Fingers

Mmm! How many of you LOVE winger's sticky fingers? I always get the sticky finger wrap... or salad depending on my mood. I kid you not, this recipe tastes just like the real thing! TRY IT!

Winger's Sticky Fingers

3 Tbsp Ranks Red Hot Sauce
3/4 cup brown sugar
2 Tbsp water
Tyson crispy chicken strips, frozen

In a sauce pan combine the ranks, brown sugar and water. Continually stir until combined (doesn't take too long). Cook chicken strips as follows on the bag. Once chicken is cooked, place in a tupperware dish with sauce and shake until covered. Serve with french fries or red/green peppers. Covers about 8 sticky fingers.

Friday, August 12, 2011

Pizza Factory Breadsticks

Okay I KNOW I'm not the only one that makes trips to Pizza Factory solely for their breadsticks. In fact I've only actually eaten there once. I take all my trips there just for some breadsticks to go! Get ready for your life to change....

{What you need}
4.5 cups hot water
3 tablespoon sugar
1.5 teaspoon salt
3 tablespoons SAF instant yeast
10.5-12 cups flour

1 1/2 cube butter, melted
3/4 teaspoon garlic salt
3/4 teaspoon garlic powder
3/4 teaspoon dill weed
1/2 teaspoon Italian seasoning.

Combine (in a Bosch mixer or something like it) water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased countertop, break of pieces of dough ( a little bigger than a golf ball when rolled into a ball) and roll into thin ropes. If you're using skewers like at Pizza Factory, roll the ropes about 1 1/2 times the length of your skewers. Twist the rope around the skewer. I didn't use skewers. Instead I twisted two ropes together and pinched the ends so they stayed. Place on a greased cookie sheet and let rise for about 30 minutes, or until the breadsticks double in size. Repeat till all dough is used.

While they are baking, combine glaze ingredients so the flavors will blend. Bake twists at 375 for about 12 minutes if you're using skewers, and 14 minutes if you are not, and are using the twisting method. Remove from oven and brush with the butter glaze. (Don't glaze before you bake, it's not as good.) I sprinkled fresh parmesan cheese on top, too, and let that melt before I served them. Or you can add add canned parmesan cheese to the glaze, which adds even more flavor. Best if served immediately, but amazing at any time!!!

Tuesday, August 9, 2011

Red Lobster Cheddar Bay Biscuits

Recipe: Red Lobster Cheddar Bay Biscuits


2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley


Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

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