10/19/14

My MOMS'S Recipes, and my thoughts on blogging lately.

I've been a little bit "over" blogging lately.
Well, not just blogging, all social media to be exact.
See, I LOVE my job, and that takes up a lot of my time.
I LOVE my little family (Logan and Sundance), 
and I love to spend any spare time with them.
I still LOVE cooking/eating/food in general and I love sharing those recipes.
But blogging, and all social media seems to take me away from those things lately.  
SO I am in a bit of a dilemma, maybe I will take a break from blogging soon,
maybe I will shut down this blog all together, I haven't made a decision,
but that's where my head is at as of late.

BUT I cooked a recipe from my mom Heid-Dog this week AND a recipe from my mother in law Momma B and they were both so delicious, so here they are for ya!
I have been hard at work preparing for a pretty epic murder mystery party I am hosting for Halloween this year and I will be cooking the soup below for the party.
I NEVER cook a new recipe for guests so I had to do a run through this week
and it was so delicious and just perfect for the fall season .

White Chicken Chili (but it's really more of a soup)
Ingredients:
1 box (32 oz.) chicken stock
3 (14.5 oz.) cans white beans (undrained)
5 cups of shredded, cooked chicken (rotisserie or boiled)
1 jar (16 oz.) salsa
1 block (8 oz.) pepper jack cheese grated
2 tsp. ground cumin
2 cloves of garlic (minced)
salt/pepper to taste
Directions:
Well this is an easy one, place all ingredients in a crock pot on high until cheese is well incorporated (can also do this on a stove-top). I cooked it for about 2 hours in the crockpot on high.
Serve with tortilla chips, avocado, cheese, and/or sour creme.
***Serves 6



Broccoli and Pepper Pasta with White Cream Sauce
Ingredients:
2 T butter
4 Chicken Breasts Cut into bite size pieces 
2 Bell Peppers (any color)
2 Cups Broccoli Florets
1 Cup chicken broth
1/2 tsp. garlic powder
salt/pepper to taste
1 package (8 oz.) cream cheese
6 oz. bowtie pasta (about 3 3/4 cups) cooked and drained

Directions:
1. In large skillet melt butter over medium-high heat.  Add chicken; stirring frequently.  Cook 3-4 minutes until chicken is white and cooked through.  Remove chicken. and set aside
2. Add broccoli, red pepper, chicken broth, garlic powder, and salt/pepper.  Cover and cook, stirring occasionally until broccoli is tender.  (About 5-7 minutes)
3. Return chicken to skillet and cook 1 minute longer.  Remove from heat.  Stir in cream cheese until smooth.  Add Bow tie pasta. Toss to coat.
***Serves: 4-6

ENJOY!! XO



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