Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

---

Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

---

Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

---

Window to B’s kitchen . . .

Honey Mustard Chicken & Potato Skillet

This creamy dijon sauce makes for a decadent dinner and it all comes together in a single skillet.

---

Honey Mustard Chicken & Potato Skillet

Step 1: chicken & potatoes

• Preheat a large skillet* over medium heat for 3-5 minutes.

To the preheated skillet, add:

2 Tbsp butter

Swirl pan to melt butter, then place in a single layer:

~2 lbs chicken, divided into 4 portions

~1 lb potatoes, sliced into 3/4” medallions

Season everything with:

Garlic salt

Cook chicken & potatoes undisturbed, about 4 minutes then flip and cook on the other side for 4 minutes. Transfer chicken & potatoes to a plate, cover & set aside.

Step 2: sauce

• Preheat oven to 375F.

Continue with the same skillet, adding:

2 Tbsp butter

1 tsp garlic, minced

Stir while cooking for ~1 minute. Add:

2 Tbsp flour

Whisk together, then pour in:

1 cup chicken broth

2 Tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup milk

Continue to stir while simmering for ~1 minute.

Step 3: roast in oven

Nestle in the warm:

Chicken & potatoes

Transfer filled skillet to hot oven and roast at 375F for 20 minutes.

• Potatoes should be fork-tender and internal temperature of chicken 160F.

Serve hot, be sure to drizzle potatoes & chicken in creamy dijon sauce.

---

Brenda’s tips:

• Serving size: 4 servings

• *Potato lovers? Divide recipe between two skillets and double the potatoes.

Vegetable Stir Fry

Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.

---

Vegetable Stir Fry

• Gather & prep veggies (place each in a separate prep bowl) listed below.

Preheat skillet over medium heat, add:

1 tsp oil

1/2 cup onions, cut lengthwise into narrow strips

2 tsp garlic cloves, minced

Sauté for 2-3 minutes, then add:

1 tsp oil

1 cup carrots, peeled and cut into 1/8” disks

Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:

1 tsp oil

1 cup broccoli, trimmed and cut in bite size pieces

1 cup cauliflower, trimmed and cut into bite size pieces

Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.

Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.

---

Brenda’s tips:

• Serving size: serve 4

• Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.

• If needed, prepare the veggies in batches and combine in a large pot to keep warm.

Creamy Tortellini Soup

A rich, creamy soup full of Italian flavors. Prepare a batch of homemade Cheese Tortellini prior to making the soup or speed things up tremendously by using a pre-packaged fresh tortellini.

---

Creamy Tortellini Soup

To a large pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

1 Tbsp garlic, minced

Sauté, cooking for 2-3 minutes. Add:

1 lb ground sausage

Cook until nicely browned, then season with:

1 tsp Italian seasoning

1 tsp oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground sage

Deglaze pan with:

1 cup chicken broth

Then stir in:

4 cups chicken broth

1 (8 oz) can tomato sauce

Simmer 20 minutes. Add:

1 batch fresh cheese tortellini (prepared in advance)

• Substitute: 1 (9 or 10 oz) package cheese tortellini

Simmer ~5 minutes. Stir in:

1/2 cup heavy cream

Cook for 2 minutes and serve hot.

---

Brenda’s tips:

• Serving size: 4 servings

• No cream on hand? In a saucepan, put together a bechamel sauce and whisk it into the simmering soup:

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 1 cup milk

• This soup can also be made with chicken or beef

---

Window to B’s kitchen . . .

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

---

Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

---

Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

---

Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

---

Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Roast Beef in the Slow Cooker

This recipe produces a tremendously tender roast with a deep yet delicate savory flavor. The bay leaves are intrinsic to producing the best tasting roast beef.

The directions below are for a slow cooker, but this recipe can be adapted for the stovetop or oven. See the Brenda’s tips section for these directions.

---

Roast Beef in the Slow Cooker

To the removable pot of a slow cooker, sprinkle the bottom with:

Seasoned salt

Garlic salt

In the slow cooker, where the beef rests, place:

2-4 bay leaves

Carefully place on top the bay leaves:

1+ lb roast, fully defrosted

Season the top of the roast:

Seasoned salt

Garlic salt

2-4 bay leaves

To the pot, add:

1 1/2 cups beef broth

Set heat* to “HIGH” and allow to cook for 4-8 hours, or “LOW” for 6-12 hours.

Test for tenderness with a fork, pulling a piece from the center of the roast:

• Tender = done

• Tough = allow to cook 1-2 hours longer and test again

Once cooked,

• Transfer roast to serving platter

• Strain broth through a wire mesh colander, reserving the broth for gravy or soup

Serve hot.

---

Brenda’s tips:

• Serving size: Makes one roast, size dependent on the size of the roast

• Recipe is for a fully trimmed roast or a bone-in beef roast

• Use leftover roast beef for:

  • Shredded Beef Chimichangas

  • Roast Beef Stroganoff

  • French Dip Sandwiches

  • Chipotle Beef Rice Bowls

• *Determining length of cooking time isn’t simply a mathematical equation as all slow cookers are not equal. Bone-in or fully trimmed may also impact the total cooking time. Keep in mind any specifics of the device in your kitchen. Below are some estimated times that may help:

  • Small roast = 1-2 lbs, cook on HIGH for ~4 hours, or LOW for ~6 hours

  • Medium roast = 3-5 lbs, cook on HIGH for ~5 hours, or LOW for ~8 hours

  • Large roast = 6-7 lbs, cook on high for ~8 hours, or LOW for ~12 hours

• Stovetop Instructions: Sear the roast, season & add broth. Cover, reduce heat, and cook for 2-8 hours until tender. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

• Oven Instructions: Prep the same way as for a crockpot, cover, and place in 325F oven for 3-10 hours. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

---

Window to B’s kitchen . . .

Beef Enchilada Skillet

This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:

• Sweet Corn Bread

• Instant Pot Spanish Rice

Start both and then put together the skillet, and dinner could be on the table in less than half an hour.

---

Beef Enchilada Skillet

In an oven-safe skillet, prepare:

1/2 recipe Red Enchilada Sauce

• Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth

To the prepared sauce, add:

1/2 lb ground beef, cooked & drained

1 (15 oz) can black beans, rinsed & drained

1 cup frozen petite corn

Cook on medium heat for ~10 minutes, stirring occasionally.

Sprinkle with:

1/2 cup shredded cheese

Allow cheese to melt & serve hot.

Garnish with:

• Cilantro

• Tomatoes, diced (or salsa)

• Guacamole

• Lettuce

---

Brenda’s tips:

• Serving size: 4

• Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.

Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

---

Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

---

Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Instant Pot Steel Cut Oats with Berries

This is a delicious and incredibly filling breakfast or brunch.

---

Instant Pot Steel Cut Oats with Berries

To the bowl of the Instant Pot, add:

1 cup steel cut oats

1 cup pineapple juice

1 1/2 cups water

2 Tbsp raisins

1/4 tsp salt

Cover with pressure lid:

• adjust pressure release valve to "Sealing”

• select "Manual" (high pressure)

• adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release 

• Quick Pressure Release any remaining pressure

Remove pressure lid, stir in:

1 Tbsp chia seeds

1 Tbsp brown sugar

1/4 cup fresh or frozen raspberries

1/4 cup fresh or frozen blueberries

Cover with pressure lid and set to "Warm" until ready to serve.

Serve hot.

Recommended to serve with milk or half & half.

---

 Brenda's tips:

• Serving size: 4

• Apple juice is a great substitute for the pineapple juice. Brenda generally uses frozen pineapple concentrate, allowing for one container to make many batches of oats.

• Amount listed above are recommendations and can be increased or omitted as desired for the following:

  • raisins

  • chia seeds

  • brown sugar

  • berries

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

---

Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

---

Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

---

Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

---

Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

Chicken & Potatoes in the Crockpot

Chicken & Potatoes in the Crockpot

To the bowl of a slow cooker, add:

1 lb chicken, cut into 1” cubes

1 tsp garlic salt

1/4 tsp dried rosemary, crushed

1/2 tsp seasoned salt 

1 (10.5 oz) can cream of chicken condensed soup

6 medium potatoes, peeled and diced

Cook on high for 2-3 hours or low for 6-8.

---

Brenda’s tips:

• Serving size: 4

• Brenda will replace the rosemary with other spices or herbs, such as coriander or ginger, creating an entirely different taste with ease. 

Big Batch Chili

Big Batch Chili

Pre-soak beans. 8-12 hours prior to starting the chili, combine the following in a large bowl:

2 lbs dry pink or black beans, rinsed

2 quarts water

Set aside.

8-12 hours later . . . 

In a large skillet, brown:

1 1/2 lbs ground beef

Skim fat, return to skillet and add:

1 cup onions, finely diced

1 jalapeno, finely diced

1 T garlic powder

Saute until onions are translucent. Set aside.

To the bowl of a large slow cooker, add:

3 (15 oz) cans crushed tomatoes

3 (8 oz) cans tomato sauce

8 T chili powder

5 tsp ground cumin

1 tsp chipotle chili powder

1 tsp dried oregano

1 tsp cayenne pepper 

1 cup water

1 T salt

2 lbs beans, presoaked, drained & rinsed

Cook on low for 8-10 hours.

---

Brenda’s Tips:

• Serving size: 4-6 servings

• Can use diced or whole peeled tomatoes, simply blend before adding.

• Substitute regular chili powder for chipotle chili powder if needed.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Texas Chili

Texas has its own chili? You better believe it.

Texas chili is bean-free chili. The first time I learned this I thought it was a JOKE. Chili without beans, are you crazy?! Growing up in the west, beans were pivotal to chilis. It wasn’t chili without beans.

Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers.

Still think Brenda and I are joking? Here’s an article explaining the history of Texas chili.

---

Pressure Cooker Texas Chili

Blend together:

1 (15 oz) can diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp cayenne pepper

2 T chili powder

1 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/4 cup water

Stir together, then add:

1/2 lb ground beef, cooked & drained

1 lb round steak or stew meat, uncooked

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

---

Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Chili

Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.

Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.

---

Pressure Cooker Chili

Blend together:

2 (15 oz) cans diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cayenne pepper

3 T chili powder

2 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/2 cup water

Stir together, then add:

1 lb ground beef, cooked & drained

2 (15 oz) cans beans (black recommended), drained & rinsed

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

---

Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.

• Serve with Brenda’s Sweet Corn Bread

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

To a slow cooker add: 

1 lb chicken breast, cut into 1” cubes

3/4 tsp garlic salt

1/2 tsp dried rosemary, crushed 

1 can (10.5 oz) cream of chicken soup

Cook on high for 2-3 hours. 

In the last ten minutes before serving, stir in:

1/4 cup deli ham, diced

Serve over rice with grated Swiss cheese. 

---

Brenda’s tips:

• Serving Size: 4 servings.

• This recipe can be cooked on low in the slow cooker for 6-8 hours. 

• 1 1/2 cups dry rice makes the perfect amount to complement the amount of chicken and sauce. 

• Any cheese will taste good, but Swiss cheese truly brings this dish to the perfect flavor. 

• Brenda crushes or finely chops dried rosemary as the leaves stay very tough when left whole.

Coconut Chicken Curry Soup

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry in a Slow Cooker

---

Coconut Chicken Curry Soup

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

4 cups chicken broth

6-8 oz rice noodles

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.

---

Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:

Coconut Chicken Curry in a Slow Cooker

Coconut Chicken Curry Soup

---

Coconut Chicken Curry

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.

---

Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.