Sunday, October 23, 2011

White Chile


1 pound of chicken (cooked & cubed)
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloved, minced
1 can diced green chiles
2 (15 oz). can white beans (do not drain)
4 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 to 1/2 tsp cayenne pepper(depending on how tough you are)
1 cup sour cream
3 cups cheese
2-3 TBS chopped cilantro


Cook the chicken and set aside. In a large stock pot heat up vegetable oil and add minced onion. Cook 1-2 minutes and add minced garlic. Cook another 1-2 minutes until both are tender. Add the diced green chiles and cook for about 1 minutes. Add beans, broth, buillion, cumin, oregano & cayenne pepper & cooked chicken. Stirl together and put a lid on the pot. Simmer at a boil for about 10-15 minutes. Turn down to a low heat until ready to serve.

Right before serving, stir in cheese & sour cream. Garnish with cilantro.

(Great with tortilla chips!)

Serves about 6 adults.

Recipe from Colleen Morrell
Photo by Sophie Weber

Friday, October 21, 2011

The Salsa made famous by Allison


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin (membranes & seeds included... because you're tough!!)
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice


Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe of the Pioneer Woman recommended by Allison Jenkins Johnson
Photo by Haley Rencher

French Dip with Au Jus... YUM!


3 pound roast (I use rump roast, but whatever kind of beef roast should work)
1 packet of Au Jus gravy
1 packet of dry Italian Dressing mix
1 1/2 cups of beef broth
Rolls/Hogi buns
Swiss Cheese


Put roast, Au Jus packet, Italian Dressing Mix & Beef Broth in the crockpot for 10 hours on high. After the roast has been cooking for about 5 hours, try and shred it a bit. Then do that again every now and again until the meat is all shredded.

Once the meat is all tender and shreds easily, strain the Au Jus and put the meat on the rolls. Place Swiss cheese on the top and broil the sandwiches for about 1 minute (with open face)  - or until the cheese is melted. Serve with Au Jus


Recipe from Jenn Carter
Photo by Haley Rencher