“If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you.” James 1:5 NIV
I haven’t been cooking lately … but I have been eating a bunch! This weekend we ate in a fabulous Italian restaurant and I ordered Chicken Carbonara which is one of my favorite dishes. Last August I posted the recipe that will sweep you off your feet when it comes to carbonara sauce! I have to say that my carbonara recipe is every bit as good as the 5 star restaurant (for much less $$) Start here …
Looking at this list of ingredients — what’s not too like? You can retrieve all the details and the recipe here.
- 1 lb. spaghetti, plain or whole wheat
- 4 oz. bacon, diced
- 1 medium onion, diced
- 2 Tablespoons butter
- 1 ½ cups heavy whipping cream
- 2 chicken breasts, cooked and chunked or shredded (can use leftovers from roasted chicken)
- ½ cup grated Parmesan cheese
- Salt and Pepper to taste
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 teaspoon minced garlic
- 4 egg yokes
- ¼ cup chopped walnuts, toasted
And I promise you will end up here:
When we finished our Chicken Carbonara at the restaurant I didn’t have any spare room for dessert. However, if I had been home we might have enjoyed some homemade banana pudding that would look something like this!
So, while I am not cooking right now I hope you will enjoy some of my favorite recipes I have previously posted. These both are keeper recipes. Bookmark for later and let me know how you like it!
Many Blessings and Happy Cooking!
Verse of the Day
“[Trials and Temptations] Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance.” James 1:2-3 NIV
Happy Friday! I hope you have had a blessed week and are looking forward to a great weekend! I know I am. Yesterday I posted some information about cooking with basil. I received this comment/question from a reader.
“Maybe a little off topic, however, This year I planted two basil plants but the seeds from last season’s plants popped up on their own so now I have six plants. I have been cooking with fresh leaves like crazy and have given tons of it to friends and family, but I still have a huge amount of good basil. I want to know the best way to dry it so that I can cook with it in the future and not waste all of those leaves. Hubby is getting sick of pesto right now. I’ll be back to read more next time.”
I love hearing from readers and this is such a great question. For drying a dehydrator can be used or the basil leaves can simply be hung over a string and left to dry and then crumbled for use. However, when herbs are dried they loose some of their potency. I prefer to freeze them. Pesto sauce can be frozen in small quantities (such as in an ice cube tray) and then used later. Basil can also be combined in a food processor and a little olive oil and then frozen for later use. One of my favorite websites for everything frozen, dried, or canned is “Pick Your Own.org”. I the summer time especially I use this site weekly. For more information on drying and freezing basil, check it out here. Thanks for the comment!
To read more about cooking with basil, check out yesterday’s post and recipe.
Looking back at the week in pictures we started out with this absolutely gorgeous roasted red pepper quiche. I encourage you to consider this recipe as it is delicious the first time around and even better as a leftover!
And just in case you didn’t have a chance to smell this terrific soup simmering on your stove top this week here is another look at White Chicken Chili. Last year my mom actually won first place at a Chili Cook-off at my brother’s church in Kansas City with this recipe. Awarding winning, it is a keeper!!!
And we did share her secret flavoring ingredients:
No matter where your cooking and eating adventures take you this weekend, I wish you well. Many blessings and happy cooking!
1 I will sing of your love and justice;
to you, LORD, I will sing praise.
2 I will be careful to lead a blameless life—
when will you come to me?
I will conduct the affairs of my house
with a blameless heart.
3 I will not look with approval
on anything that is vile.
It was such a busy weekend at our house. I fulfilled a Christmas gift to my mother and I am so thankful to have it done. My mom didn’t like the wallpaper in her bathroom. She shared with me last fall that the wallpaper was just too over-powering. I remained totally silent because my mind starting whirling that I would be stripping wallpaper and painting that bathroom. Since those two activities are on my “least favorite to do list” I decided in order to maintain a good attitude while stripping (the wallpaper!) I would gift it to her! So for Christmas I gave her an empty paint can covered with paint samples. She picks the color, I do the work. What was I thinking? Whew, it seemed like a good idea about 4 months ago! But now the project is finished and I can think about one of my favorite things to do — cooking! While involved in my “project” mom made some awesome White Chicken Chili soup which she shared with her bible study group and then we got the left overs! Yum!
I love white chicken chili because it is packed with stuff that is really good for us! Chicken breast, white beans, green chilies …. and a little cream and sour cream to make it the best.
We use McCormick’s White Chicken Chili for the seasoning. They have it mixed together perfectly and you won’t have to second guess whether you have too much or too little seasoning. You will find the recipe at the bottom of this post!
In the meantime, I still can’t find the sugar bowl and continue to bake vicariously through some of my favorite foodies. It seems The Brown Eyed Baker is full speed ahead with this fabulous looking Peanut Butter Blondies. Oh how I would like to eat one right now!
And in the kitchen of Tracey’s Culinary Adventures she has been busy also making something sweet in the name of Pumpkin Streusel Coffeecake. This coffeecake looks densely delicious and packed with goodies!
Until next time, sweet blessings and happy cooking!
White Chicken Chili
Easy, delicious chili, chocked full of healthy chicken and a little bit of spice!
- 1 lb Boneless, skinless chicken breast
- 1 medium white onion, chopped
- 1 tablespoon Canola Oil
- 2 cans Great Northern White Beans, rinsed and drained
- 14.5 oz Chicken broth
- 1/4 teaspoon Cayenne Pepper
- 2 - 4 ounce cans Diced Green chilies
- 1/2 cup Whipping Cream
- 1 cup Sour cream
- 1 packet McCormick White Chicken Chili Seasoning
||In a large saucepan, saute chicken and McCormick White Chicken Chili Seasoning Packet, until the chicken is no longer pink. |
||Add beans, chilies, and chicken broth. Bring to a boil. |
||Reduce heat and simmer (uncovered) for at least 30 minutes. Remove from heat, stir in sour cream and whipping cream. |
If you have more time, cook soup (without adding cream and sour cream) for an hour or so. Add cream and sour cream just before serving.