Recipe Favorites

Sharing all of my favorite recipes.

Flour Tortillas

Ingredients:

• 3 cups all-purpose flour, spoon and leveled

• 1 teaspoon salt

• 3 teaspoons baking powder

• 6 tablespoons vegetable oil

• 1 cup warm water

Instructions:

1. In a large mixing bowl, combine flour, salt, and baking powder. Whisk to combine.

2. Add vegetable oil and warm water to dry ingredients. Mix until the dough starts to come together into a ball. Turn the dough onto a lightly floured work surface and knead until it becomes smooth and soft

3. Divide dough into even balls. Depending on the size you like you may have 10-16 tortillas. Cover the balls with a towel and let them rest for 15-20 minutes.

4. On a lightly floured surface, roll each ball of dough out until it's very thin. Heat a large skillet over medium-low heat. Place one tortilla into the skillet and cook for about 1-2 minutes on the first side. You'll know it's time to flip once the bottom has golden brown spots and the top starts to bubble and puff up.

5. Flip your dough and cook the other side until you start to see golden spots. Take the tortilla out of your skillet and place it on a tea towel lined plate or a tortilla keeper. Cover the dough with a tea towel or lid to prevent it from drying out.

6. Repeat the cooking and covering process with your remaining dough. Make sure you leave your tortillas tightly covered until you're just ready to serve. Best served warm and fresh.

   
   

Stuffed Peppers (Pumpkin Themed... or not.)

Ingredients:

• ground beef (we use grass-fed beef only and try to get it local when we can)

• 6 bell peppers

• tomato (diced)

• onion (diced)

• 1 8oz cream cheese (softened)

• shredded cheese of choice

• Kinder's Buttery Steak Seasoning

• Taco Seasoning

• diced bell peppers

• cooking oil of choice

1. Preheat oven to 350 degrees F and prep your pan.

2. Hollow and carve your bell peppers you are using to fill.

3. Bake 5 minutes.

4. Cook ground beef, tomatoes, diced bell peppers, onion, and seasonings in the oil until ground beef is cooked.

5. Drain and return to the pan.

6. Add softened cream cheese to the beef mix and mix thoroughly.

7. Fill the peppers and top with shredded cheese.

Bake 10 minutes or until cheese is melted.

NOTE: I was making pumpkins so I saved the tops, this is not necessary. I just eyeball my seasoning. Season how you like :)

Best seasoning!! We use this on EVERYTHING. Click the image or hyperlink in the ingredients to shop.

HIGH-PROTEIN Creamy White Chicken Chili

A comforting and flavorful dish, perfect for a cozy night in.

Ingredients:

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (15 ounce) can white beans, rinsed and drained

• 1 (15 ounce) can Great Northern beans, rinsed and drained

• 1 (15 ounce) can chicken broth

• 1 (15 ounce) can diced green chiles, undrained

• 1 (10 ounce) can Rotel tomatoes, undrained

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

• 1 8oz cream cheese

Instructions:

1. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides.

2. Combine ingredients: Transfer browned chicken to a slow cooker. Add onion, garlic, white beans, Great Northern beans, cream cheese, chicken broth, diced green chiles, Rotel tomatoes, chili powder, cumin, and cayenne pepper to the slow cooker.

3. Cook: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, or until chicken is cooked through and shreddable.

4. Shred and stir: Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and stir to combine.

5. Serve: Ladle chili into bowls and top with sour cream and shredded cheddar cheese. Serve with tortilla chips, if desired.

Tips:

• For a spicier chili, add more cayenne pepper or a few dashes of hot sauce.

• To thicken the chili, mash some of the beans with a potato masher.

• For a heartier chili, add cooked rice or quinoa.

• This chili can be frozen for later. Let it cool completely before freezing.

Enjoy this delicious and easy-to-make white chicken chili!