Smoky Chicken Chili

2 rotisserie chickens, shredded
2 tsp cumin
1 large yellow onion, diced
2 poblano peppers, chopped
3 cloves garlic, minced
2 tsp ground ancho pepper
1 1/2 tsp salt
1 tsp freshly ground black pepper
32 oz chicken broth
3 cans rotel
1 jalapeno, minced
2 chipotle chilis in adobo, minced
1 1/2 cups finely crushed tortilla chips
1 can cannellini beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 1/2 cups frozen whole kernel corn
Optional toppings: crushed tortilla chips, cilantro, sour cream, grated cheese, jalapenos, lime wedges

Add all ingredients to crock pot except optional toppings.  Cook on low 8 hours.  Top individual servings with desired toppings.

Italian Breaded Cod

1 pound Cod fillets
6 oz sour cream
1/4 cup shredded parmesan cheese
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Italian seasoned bread crumbs
3 Tbsp butter, melted

Place flilets in single layer in a lightly greased 13x9 pan.  Stir together sour cream, parmesan, paprika, salt and pepper.  Spread mixture evenly over fillets.  Sprinkle with breadcrumbs.  Drizzle with melted butter.  Bake at 350 for 25-30 (*) minutes or until fish flakes with fork.

* If fish fillets are on the thinner side, you may want to adjust the baking time down.

Steel Cut Jambalaya

1 pound boneless skinless chicken, cut into 1/2 inch pieces
1 1/4 tsp salt
12 oz andouille sausage, thinly sliced
2 Tbsp canola oil
1 yellow or white onion, diced
1 cup diced celery
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, minced
1 tsp cayenne pepper
1 tsp freshly ground black pepper
3/4 tsp dried oregano
2 bay leaves
1 cup STEEL CUT oats
2 1/2 cups chicken stock
1 can diced tomatoes, undrained
12 oz raw, peeled, deveined medium shrimp
1/2 cup sliced green onions

Heat a large pot over medium high heat.  Coat pan with small amount of nonstick cooking spray or EVOO.  Add chicken to pan, and sprinkle with 1/4 tsp salt; cook 4 minutes, turning to brown on all sides.  Add sausage; saute 2 minutes.  Remove mixture from pan.  Add oil to pan; swirl to coat.  Add onion, celery, bell peppers, and garlic; saute 8 minutes or until tender, scraping pan occasionally to loosen browned bits.  Stir in remaining 1 tsp salt, cayenne, black pepper, oregano and bay leaves; saute 1 minute.  Add oats; cook 1 minute; stirring constantly.  Add stock and tomatoes; bring to a boil.  Reduce heat and simmer, uncovered for 4 minutes.  Return chicken mixture to pan and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens.  Sprinkle with green onions.

Serves 8

Chicken Rellenos with Cilantro Lime Cream Sauce

4 boneless skinless chicken breasts
1 can (4 oz) chopped green chi34
4 oz cubed pepper jack cheese
EVOO
3 garlic cloves, minced
8 oz cream cheese
1/2 cup chicken broth
Juice of 1/2 lime
1 Tbsp  dried cilantro
1 tsp grated lime peel

Cut a pocket in the thickest part of each chicken breast.  Combine chiles and pepper jack cheese; spoon into each pocket. Place chicken breasts in greased 13x9 pan.  Bake at 350, until chicken is done, about 25-35 minutes. Meanwhile in small pot, add 1 tsp EVOO and garlic.  Cook over medium low heat for 1  minute.  Stir in the cream cheese, broth and lime juice until blended.  Bring to a boil.  Stir in cilantro and lime peel.  Serve cream sauce over cooked chicken breasts.

Serves 4

Taco Soup

2 pound ground beef, browned and drained
1 onions, diced
1 green bell pepper, diced
2 cans (14 oz each) chili style beans
1 can (14 oz) kernel corn, drained
1 can (14 oz) tomato sauce
16 oz salsa
1 cup water
2 teaspoons taco seasoning
Toppings as desired:  sour cream, shredded cheddar cheese, jalapenos, cilantro

Heat all in large stewpot until desired temperature.  Top each serving with desired toppings.

*This can also be made in the crock pot.  Put all ingredients in crock pot and cook on low for 4 hours.

Ranch Pork Chops

4-6 uncooked pork chops
1 envelope dry ranch dressing mix
2 cans cream of chicken soup

Place pork chops in crock pot.  Sprinkle ranch dressing mix on all pork chops.  Pour both cans of cream of chicken soup atop pork chops.  Cook in crock pot on low for 4-6 hours.

Serves 4

Baked Potato Soup

4 medium baking potatoes, unpeeled
2 cans chicken broth
2 cups milk
3 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
3 Tbsp sliced green onions
1/4 cup sour cream

Pierce potatoes and microwave on high, 2 at a time, for 5 minutes.  Cut potatoes into chunks and add to large pot.  Add broth and milk.  Heat over med-low heat, stirring occasionally.  Slightly crush potatoes with a potato masher.  Set aside 2 Tbsp each of bacon and cheese.  Add rest to soup.  Add all green onions to soup.  Continue heating until warmed through.  Top each serving with bacon, cheese and sour cream.

Serves 6

Biscuit Pizza

1 pound ground beef (*)
1/2 pound ground pork sausage(*)
1/2 cup onions, chopped (*)
1 (15 oz) jar pizza sauce
2 Tbsp grated parmesan cheese
2 (12 oz each) cans refrigerated biscuits
1 (3.5 oz) pkg pepperoni, sliced thin(*)
1/2 cup green pepper, chopped(*)
1/2 cup black olives, sliced(*)
1/2 cup mushroom slices (*)
2 cups shredded mozzarella cheese

Brown ground beef, sausage and onions in large skillet.  Drain.  Stir in pizza sauce and parmesan cheese and simmer wile you make the crust.  Pop open cans of refrigerated biscuits and place the biscuits in a 9x13 pan and press biscuit dough together on bottom and up sides of pan to form the crust.  Pour in sauce mixture and top with pepperoni, green peppers, black olives, mushrooms, and cheese.  Bake at 350 for 25-30 minutes or until crust is done and cheese is melted.

(*) Ingredients marked with (*) can be substituted or left off to meet your preferences for pizza toppings

Tropical Cheese Ball

2 packages of cream cheese (8 oz each)
1/4 cup finely chopped red bell pepper
1 Tbsp finely chopped yellow onion
1 (8 oz) can pineapple tidbits (drained really well)
1 Tbsp season salt
2 cups chopped pecans
Firm crackers or fresh vegetables for serving

Mix all together except pecans.  Shape into 2 balls.  Refrigerate.  Before serving, roll in the pecans to completely cover cheese balls.  Serve with crackers or freshly cut vegetables.

Makes 2 cheese balls

Peanut Butter Blossoms

48 Hershey's Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar for cookie rolling

Heat oven to 375.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into mixture.  Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned, immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet to wire rack and cool completely.

Makes about 4 dozen cookies