Too Much Fun and Food

Oh my! What a Thanksgiving week it's been.
So..Hubby got sick the night before. Thanksgiving he woke up feeling like death!  Missed everything.

We continued on to our family time, great food and too much fun! We both have really great families.
First we ate at my sisters house, then we had our second dinner at my mother in laws. It was quite a ton of food! Too bad hubby had to miss it all 😢

We made our thanksgiving dinner on Friday. Ham, sweet potatoes, stuffing and green bean casserole. Oh, and pumpkin pie, of course! After a few days of shoveling ham in our faces, I made a big pot of white beans with the left over ham and bone. Oh they were so good! One of my favorite things to do with left over ham.

Hope everyone enjoyed their Thanksgiving as much as I did!
~PM

This is the best recipe!! It’s a must try, it’s basic, you can add to it. 

It’s a bit chili here today so...white chicken chili it is!! 

Ingredients

• 4 medium skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic minced
• 1 medium onion diced
• 1 (15-ounce) can white beans, drained
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano
• 
  

A few different ways to prepare this. I love the crockpot method! 

Instructions

Stovetop White Chicken Chili Recipe

• Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
• Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
• Simmer over low heat for about 5 minutes. Remove from heat and serve.

Slow Cooker White Chicken Chili Recipe

• Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.

Instant Pot White Chicken Chili Recipe

• Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed. 
• Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients and serve.

It Is Time

It’s here!! Thanksgiving week. We wait patiently (well not me) all year. Because...Thanksgiving means that Christmas is right around the corner!! I’m so excited, I can’t wait. Every year. I’m  big old kid still. I love, love Christmas time! 🙌🌲
This week, though, we’ll concentrate on Thanksgiving. Plus, we have Michaels birthday on the first. We always try to wait and start the Christmas festivities until after his big day. But he’s all about “let’s get it going” this year!
We may have to decorate early this year.
Happy Holidays! 🙌

New Week

Start the week off right. 

🙌

Holiday Recipes~Carmel Pecan Cheesecake Pie

Ingredients

• 1 sheet refrigerated pie crust
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
• Additional fat-free caramel ice cream topping, optional

Directions

• 1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• 3. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

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Farmasi 🙌

Fall

How oh how is it so? Welcome all things new.