SOUPER SATURDAY

It's a "Chili" day today; a rainy, dreary, football on tv day. This kind of day makes you want to curl up with a good book and drink hot chocolate. Today's recipe is perfect for just this kind of day. It comes from one of my favorite Christmas gifts this year THE COOKING LIGHT COOKBOOK.

WHITE CHICKEN CHILI

2 pounds boneless, skinless chicken breast, cut into bite-sized pieces

2 c. finely chopped onions

2 garlic cloves, minced

2 tsp. ground cumin

1/2 tsp.dried oregano

1 tsp. ground coriander

2 (4.5 oz.) cans chopped green chiles, undrained

1 c. water

2 (15.5 oz.) cannellini beans, rinsed and drained

1 (14 oz) can fat free less-sodium chicken broth

1/2 tsp. hot pepper sauce

1 c.(4 oz.) shredded  Monterey Jack cheese

1/2 c. chopped fresh cilantro

1/2 c. chopped green onions

Heat a large, non-stick skillet over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook 10 min. or until chicken is browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat with cooking spray.Add onion to pan and cook 6 min. or until tender.Add garlic, saute 2 min. Stir in cumin, oregano, and coriander; saute 1 min.

Stir in chiles; reduce heat to low, partially cover, and cook 10 min. Add chicken, 1 c. water, beans, and broth; bring to a simmer. Cover and simmer 10 min.

Stir in hot sauce. Ladle into bowls; sprinkle with cheese, cilantro,and  green onions.

YIELD: 8 servings

THIRSTY THURSDAY

Today I share 2 recipes. One I found in the food insert of the newspaper this week. It fits in the "healthy drinks" category. The other we received as a Christmas gift and I definitely think it is worth passing along as a "warming Winter drink".
Last year I published a whole series of healthy smoothies. Most of these had fresh or frozen fruit added. These smoothie ideas also add veggies (interesting). I definitely plan to give them a try!

TANGERINE PINEAPPLE AND STRAWBERRY SMOOTHIE

Freshly squeezed tangerine juice, plain yogurt, fresh pineapple, frozen blueberries, flax seeds and banana.

APPLE-KALE SMOOTHIE

Orange juice, fresh ginger, apple and kale.

Use more or less of what you like!
Remember to add the liquid to the blender first!

I remember this recipe from many moons ago. I had almost forgotten it until it appeared in  my stocking! Thanks Sandy and Mark! Yum!
HOLIDAY SPICED TEA
1/2 c. instant tea mix
2 c. orange flavored drink mix (Tang)
3/4 c. white sugar (I'll bet you could use Splenda)
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Use 2 heaping teaspoons in boiling water for a delicious hot drink.
Present it to friends or co-workers in a pretty tin with this recipe. They'll love you for it!

CROCKPOT WEDNESDAY

All you need is 20 minutes to get this dish in the slow cooker, then you have a hearty chicken and veggie supper waiting for you when you get home.
CHICKEN THIGHS WITH CARROTS AND POTATOES
1 med. onion
4 medium-size new potatoes (about 1 lb.)
2 c. baby carrots
1/4 c. chicken broth
1/4 c. dry white wine or chicken broth
1 tsp. minced garlic
1/2 tsp. dried thyme
1 1/4 tsp. salt (I omit)
1/2 tsp. pepper, divided
1 tsp. paprika
6 skinned, bone-in chicken thighs
PREPARATION:
Halve onion lengthwise, and cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices. Place onion in a lightly greased 6 qt. cooker; top with potatoes and carrots.
Combine broth, next 3 ingredients, 3/4 tsp salt, and 1/4 tsp. pepper. Pour over vegetables.
Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
This recipe was in Southern Living October 2009 issue

TUESDAY'S TREAT

During the holidays I made three desserts: pineapple upside-down cake (a lighter version), lemon pie (using sugar-free pudding), and Chess Pie (not on anyone's diet list).The Chess Pie was the first to disappear. It was my first attempt at this kind of pie even though it is one of my favorites. It was delicious! I read the recipe in my Southern Living Source Newsletter. 
CLASSIC CHESS PIE
1/2 (15 oz.) pkg. refrigerated pie crust
2 c. sugar
2 tbsp. cornmeal
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. butter or margarine, melted
1/4 c. milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten
Preparation:
Fit pie crust into a 9 inch pie plate according to package directions; fold edges under and crimp.
Line pastry with aluminum foil and fill with pie weights or dried beans.
Bake at 425 for 4-5 min. Remove weights and foil; bake 2 more minutes or until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
Bake at 350 for 50-55 min., shielding edges with aluminum foil after 10 min. to prevent excessive browning. Cool completely on a wire rack.
VARIATION: Coconut Chess Pie: Prepare filling as directed above; stir in 1 c. toasted flaked coconut before pouring into pie crust. Bake as directed above.

MEATLESS MONDAY

Since this is my first post of 2012 I will have to begin with some cooking goals (not resolutions) for the new year. Santa was generous this year and brought a Kitchenaid food processor; now I must learn to use it and include it in my daily meals. We continue our goal to eat healthy by cutting red meat and adding vegetables and fruit. Portion control will be an addition to that healthy eating goal. I'm putting away the large plates we have and using salad plates on a regular basis. I want to continue my habit of making a menu and a weekly grocery list from it and sticking to the list when I shop. A fresh seafood market is scheduled to come to our town soon and I intend to visit it on a regular basis to increase the amount of fish in our diet. I will continue to include local fresh produce in our meals and hope to increase the amount and variety. I plan to purge my recipe collection and add more healthy choices. I received a COOKING LIGHT cookbook for Christmas and that should be a marvelous resource. Being retired makes it difficult for me to stay on a regular meal schedule. This year I plan to work at eating the evening meal earlier and adding a couple of healthy snacks during the day. We have found that a regular meal schedule helps keep the Hubby's blood sugar in check. I'm sure as the year progresses I will add new goals as the need arises but for now I'll be doing well to work on these few.
Today's recipe is another from MISS MARY BOBO'S BOARDING HOUSE COOKBOOK. I fixed it yesterday as part of the traditional New Year's Day menu. I was able to use the ham hock left over from the Christmas Honey-Baked ham (not the healthiest thing in the refrigerator, but delish). When I fix this recipe on a regular day I will omit the ham. The red pepper flakes really add a zing!

SOUTHERN GREENS AND POT LIKKER 
1 ham hock (or 4 strips bacon, or 2 oz. diced salt pork)
2 c. water
1 pound turnip greens (or mustard or collards) I used collards.
1/2 tsp. dried red pepper flakes
3 hard-boiled eggs, sliced and quartered (I omitted these)


In a large pan combine the ham hocks and water. Bring the water to a boil. Cover and reduce the heat and simmer for 2 hours, adding water to maintain 2 cups.(If using bacon or salt pork, fry in heavy saucepan until crisp. remove the bacon or salt pork from the drippings. add water to the rendered fat.)

While the ham hocks cook, wash the greens, removing stems and discarding any limp, wilted, or blemished leaves. Tear into pieces.

Skim the fat from the ham hock liquid. Remove the hocks and cut meat into small pieces. Discard the skin and bones. Return the meat to the liquid and add the dried red pepper flakes.

Place the greens in the pan (as the greens wilt press them down and add more until all greens are in the pan).
Cover and simmer over low heat for 25-35 min.

Greens may be served drained with the pot likker served in a gravy boat on the table or serve greens in the pot likker. (we did the latter) It's great with cornbread!

Garnish the greens with sliced or quartered hard-boiled eggs. Pepper sauce or a vinegar cruet should be placed on the table. 
YIELD: 8-10 servings

MEATLESS MONDAY

Last week The Hubby and I took in the sights, sounds, and tastes of Middle Tennessee. We spent the majority of the week in Nashville eating, drinking, cheering (we went to two sporting events), laughing (two of the Grandbabies live here), and generally enjoying the sights (Ryman Auditorium, Country Music Hall of Fame, Opryland Hotel). It was an early anniversary trip/ Christmas gift to ourselves.

One of the places we ate was MISS MARY BOBO'S in Lynchburg. What a jewel of a place! It has a long history of hospitality dating back to 1908 when Miss Mary and her husband opened it to boarders. Miss Mary passed away at the age of 101 in 1989 but her legacy lives on today in this quaint little town.

From the time I called for reservations (we were lucky there was a space for us- you MUST call way ahead of time) and the sweet southern lady talked to me as if we were sisters, until the dinner bell rang at 11 a.m. the next Wednesday; I knew it was going to be a unique experience.

We were escorted to our dining room by our hostess, Miss Helen, a retired Kindergarten teacher who surely has found a most perfect way to spend part of her retirement! We were joined by 6 other guests(co-workers having their annual Christmas lunch)  and seated around the dining table where our hostess introduced us and instructed us on the correct way to pass the food family style. 

The menu included chicken and dressing, ham, fried okra, macaroni and cheese, sweet potato souffle, green beans, cranberry chutney, homemade rolls, sweet tea and Heavenly Fudge pie with coffee for dessert.

Miss Helen encouraged us to eat to our heart's content and kept the conversation going with anecdotes about the house and the history of Miss Mary.

Of course, I had to have a cookbook and you can be assured that my family will be seeing those recipes during the holidays. However, the experience of being a guest at Miss Mary's can not be duplicated!

Since it's Meatless Monday I will share one of  Miss Mary's sweet potato recipes.

UPSIDE-DOWN SWEET POTATOES

3 lbs. sweet potatoes

1/4 c. butter

1/2 c. sugar

1 tsp. vanilla

1 tsp. cinnamon

1 c. marshmallows

1 c. coconut flakes

Bake potatoes in their skins, peel and place in a medium mixing bowl. Mash with butter, sugar, vanilla, and cinnamon. Stir to blend well. Butter a 1 1/2 qt. baking dish. Line the bottom and up the sides with the marshmallows, then sprinkle with coconut. Spoon potatoes over coconut.

TOPPING

1/4 c. butter

1/2 c. brown sugar

1/2 c. pecan pieces

In a small saucepan melt butter and stir in brown sugar. Sprinkle pecans over the top of potatoes and pour sugar mixture over all.

Bake at 350 for 10 min., until hot and bubbly. 

Yield: 8-10 servings

FRIDAY'S FAMILY FAVORITE

In keeping with yesterday's theme of recipes including a favorite soft drink I chose the recipe for today. It comes from one of the  favorite cookbooks in my collection RECIPES AND REMEMBRANCES compiled by West Lonsdale Baptist Church (Aunt Deede's former church) in 2000. I have used so many recipes from this book and it remains in a position of honor on my counter with the five books I keep close at hand instead of in the cabinet. In a pinch I can always pick it up and find a great family pleasing dish!

COCA COLA ROAST

3-5 lb. roast, cut of your choice

1 pkg. Lipton Onion Soup Mix 

1 (12 ou.) Coke or Diet Coke

Place meat in roasting pan and sprinkle soup mix over top. Add Coke, cover and bake at 325 for 3 hours.

RECIPE NOTE: Put this in the oven before you leave for Sunday School and it is done when you get home from church!