Southwest Chicken Chili

This was a very easy and very tasty chili.  It makes quite a bit so if you don't have a lot of people to feed you could halve the recipe or freeze some of it.  It tastes great reheated!  I made a few changes to the recipe, which I noted in parenthesis.  Enjoy!

Southwest Chicken Chili
Source: In Katrina's Kitchen

Ingredients:

·        1 medium onion, chopped

·        2 Tablespoons olive oil

·        3 Tablespoons taco seasoning (1 envelope)

·        1 envelope Hidden Valley Ranch dry mix

·        2 Cups water (I used chicken broth)

·        2 cans pinto beans, drained (I used one can of pinto and one can of black beans)

·        2 cans diced tomatoes

·        1 can chilies

·        2 Cups cubed or shredded chicken, cooked

·        Cilantro (to taste)

Directions:

1.   Sauté onions in olive oil in the bottom of a large pot until tender.

2.   Add remaining ingredients and heat through. Simmer for at least 30 minutes.

Glazed Carrots with Rosemary

Oh these carrots were yummy!  They make a wonderful side dish to chicken or beef.  I drizzled mine with some honey when they came out of the oven to add a little extra sweetness.  


The original recipe says to use the long carrots, not baby carrots.  Honestly, I think these would be just as good with baby carrots.

Glazed Carrots with Rosemary
Source: Jamie Cooks it Up

Yield: 6 servings

Prep Time: 10 minutes

Cooking Time: 45 minutes

10 long carrots 

2 T salted butter, melted 

4 T brown sugar

1 sprig fresh rosemary chopped

4 T fresh orange juice

1/8 t cracked pepper

1/4 t cracked sea salt

1. Peel the carrots and chop off the tops and the very tips. Cut each carrot into sticks.

2. Combine the butter, brown sugar, rosemary and orange juice together in a small bowl.

3. Place the carrots in a 9x13 baking dish. Pour the butter mixture over the top.

4. Cover with foil and bake at 400 degrees for 45 minutes. Check them after about 20 minutes and give them a little stir.

5. After taking them out of the oven crack the pepper and salt over the top. Stir to incorporate, cover and let sit for a few minutes before serving.

Funfetti Pound Cake

This recipe, from Mrs. Happy Homemaker was a big hit.  It was super easy to make and was quite delicious.  I am not usually a huge fan of boxed cake mix and canned frosting so I was a bit resistant but was pleasantly surprised.  This is definitely a great way to doctor up a cake mix!

Funfetti Pound Cake
Source: Mrs. Happy Homemaker


Ingredients:

• 1 box funfetti or rainbow chip cake mix
• 1 tub rainbow chip chip or funfetti icing
• 4 eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water

Instructions:
Preheat your oven to 350 degrees.
Combine everything minus the tub of icing together using an electric mixer or whisk.  Gently stir in the icing.  
Grease & flour a bundt pan - or spray with Bakers Joy.  Fill the pan with the batter.  Bake for 50-60 minutes.
Remove to a wire rack & cool for 10 minutes in the pan.  Then invert it onto the rack, and cool an additional 10 minutes before slicing.