White Chicken Chili Soup

White Chicken Chili Soup Recipe

 

Makes 6 - 8 servings

 

In a soup pan, heat 7 cups of low sodium chicken broth (abt. 1 1/2 cartons)

to that add 1 cup of uncooked rice,

1 cup of freshly chopped cilantro,

and 2 tablespoons of white chili seasoning (abt. 1/2 a packet)

 

~ leave until it comes to boil. ~

 

In a separate pan add 1 teaspoon of butter

and 1 tablespoon of chopped garlic.

Then add 1 diced yellow onion

and 1 diced bell pepper (I used green).

 

~ lightly stir, and add salt and pepper to taste. ~

 

Then add 1 can of Southwest Corn,

1 can of Great Northwestern white beans,

an 1 can of white kidney beans (cannellini)

 

~ stir for a few minutes, then add to the boiled stock.

 

Serve with shredded white chicken (I used a rotisserie chicken) and lime tortilla strips.

Linked up:
Share Your Cup #162

Grace At Home #168 

 

Enjoy!

 

~ Kiki Nakita ~

 

You can follow me on Instagram, Pinterest or Bloglovin'.

Superfood Salsa and Sixmile Creek

Yesterday, I made a cilantro, tomato, red onion, pineapple and avocado super food salsa.

 

I served in on a bed of rice with shredded tilapia. It was delicious.

It was a lovely day out so we went to six mile creek.

We walked through a wooded trail and back toward the creek.

When we s-t-o-p-p-e-d in our tracks.

 

I saw a snake and jumped! I had never seen a grass snake before. Luckily they're nonvenomous.

We will have to bring our dogs next time. Maybe we'll go a little farther.



Hope you had a fun weekend also.

 

 

Linked up with:

 

Coastal Charm #224
Between Naps On The Porch #288


Lemon Yogurt Cake

Lemon Yogurt Cake

from Barefoot Contessa - Ina Garten

 

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

***

Could you imagine eating a slice of this delicious cake while seated at this tablescape?

A glorious looking day, just before the sun sets outside a well appointed rustic barn.

 

Perhaps while reading Ina's new book...coming out this fall.

 

 

Make It Ahead

In this book, I tackle the number one question I'm asked by my readers: "Can I make it ahead?" If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, I'm here to let you in on the strategies and tips I've learned thanks to twenty years of running a specialty food store and fifteen years writing cookbooks. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Make It Ahead will provide you with delicious recipes that taste just as good—or even better!—when they’re made in advance. And, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises.

You can order a copy of her autographed book here.

 

Here's a glimpse into her notebook of favorite recipes that was shown amongst her kitchen ideas in House Beautiful.

 

Can't wait to try that lemon yogurt cake recipe!

 

Victoria Sponge Cake Recipe

Ever since I was a little girl, I've had a sweet tooth. My mum would bake cakes, oftentimes a Victoria sponge cake after we'd spent the day picking strawberries and we'd slice them and fill the cakes with clotted cream and strawberries.

I found this darling drawing (it was on Etsy, but no longer available), which shows how simple it is to make a Victoria sponge cake. There are also variations that are easy to make.

 

You can make mini sponge cakes with strawberry preserves.

Or mini sponge cakes with lemon curd.

 

All of which would be lovely with a pot of tea. I hope you enjoy this simple recipe, that you could make for someone you know with a sweet tooth.

 

You can follow my delicious recipes, or tea party ideas on Pinterest.

 

Linked up to:

Imparting Grace #108

Strawberry Trifle

Serves: 6
Preparation time: 30 minutes
Cooking time: 10 minutes for the sponge fingers. 10 minutes for the custard.

Ingredients:

For the sponge fingers
1 egg
45g caster sugar
60g plain flour

For the custard
2 eggs
1 tbsp caster sugar
300ml milk
Seeds of a vanilla pod or 1 tbsp of vanilla bean paste

For the trifle
200ml double cream
2 tbsps caster sugar
250g Sweet Eve strawberries, rinsed, hulled and cut into thin slices, plus extra whole strawberries, to decorate

Method:
 1. First make the sponge fingers. Preheat the oven to 200°C/390°F and line a baking sheet with baking parchment.

2. Whisk the egg and sugar in a big bowl until light and quite stiff. Sift half the flour over the mixture and fold in lightly. Fold in the remaining flour.

3. Spoon the mixture into a piping bag with a 1cm nozzle. Pipe the mixture onto the baking sheet in 5cm lengths, set apart because they expand while in the oven.

4. Bake in the preheated oven for 10 minutes, till golden. Remove from the tray and leave to cool on a wire rack.

 

5. To make the custard, beat the eggs, sugar and 50ml of the milk together in a bowl. Put the rest of the milk in a non-stick saucepan with the vanilla seeds or vanilla bean paste and bring to the boil. Set the milk aside to cool for 10 minutes then pour onto the egg mixture and mix well.

6. Strain the custard mixture into a clean saucepan and put back onto a medium heat. Keep stirring while the custard cooks and take off the heat when it is thick enough to coat the back of a wooden spoon. Set aside to cool.

7. Whisk the fresh cream with the caster sugar until it forms soft peaks.

8. To assemble the trifle, take a deep glass bowl and add alternate layers of strawberry slices, sponge fingers, custard and whipped cream. You may wish to arrange the strawberry slices so that you can see them in a row through the glass. Decorate the top of the trifle with whole strawberries and serve.

Courtesy of Sweet Eve Strawberry.

Linked up to:
Coastal Charm #205
Imparting Grace #99

Host A Breakfast Buffet & Try Some New Recipes

Darlings, let's be gracious homemakers today...

 

pretend with me, you're hosting a breakfast buffet for your family, here's some delicious recipes I had to share.

 

...Skinny Cinnamon Rolls...

 

 

 

...Herbed French toast with smoked salmon & creme fraiche...

 

...Crumpets...

...Blueberry Buttermilk Pancakes...

...Poached Eggs...

 

So now your family is full, you can graciously carry on your day.

 

Ta-ra darlings!

Nana's Soup and Family History Evening

I'm really looking forward to next week, we'll be closing on our new home and I cannot wait to start decorating and making it homey.

 

Talking of homey, one of my favorite authors is Susan Branch. I've slowly been collecting her recipe books, and have tried out a lot of her recipes. This recipe, Indiana ham and sweet potato soup is the closest one I can find that is just like my Nana's which is a perfect served with freshly made bread rolls for a family history evening.

 

 

Despite the snow, and bewildering winter evenings staying at home has given me a lot of extra time to do more of my families history research. It is so important to gather what you already know from your loved ones before they pass, as I have learned.

 

Pinterest

 

My immediate family is a lot smaller now, besides my husband and his family, I have my precious mum and a younger sister. All my grandparents have passed, and my dad died last year at a young age of pancreatic cancer.

 

In our home, we have a new tradition of family history evening. Both my husband and I gather with any family who is here either in person, or simply on the phone to talk about our family history.

 

 

Pinterest

 

We talk about our ancestors and their brave or scandalous stories, and sometimes just about our research. But by far, one of the best ways to remember someone is to make one of the family recipes.

 

My Nana' was staunchly British, she could best be described akin to The Dowager Countess of Grantham from Downton Abbey. She upheld very high standards on society and our family, and as a matriarch she was always cooking and always made sure to make enough for everyone, nobody left hungry.

 

So, I can't think of a better way to spend a snow day, indoors, with ham and sweet potato soup reminiscing with family. 

 

I'm linking up with Grace at home #93
and Kelly's Korner

Pork Roast with Mango Salsa

I bought a pre-marinated mesquite BBQ pork roast from Harris Teeter for dinner last night. I started by cutting it in half, as it's a big enough portion for the two of us and I always put the other half in a refrigerator safe container.

Pre heat your oven to 350 degrees.

In a glass cooking dish drizzle a little olive oil on the bottom then add the roast. I added some baby potatoes also, enough for the two of us.

Then put it in the oven to bake for 40 minutes, before taking it out, turning it over so it cooks evenly and adding one tablespoon of butter. This adds some flavor to the roast. Also move around the potatoes.

Bake for a further 40 minutes or depending on the size of your roast. If you have a cooking thermometer the USDA suggests a 145 degrees, but I prefer it at 160 degrees. As I like it well done.

allow to cool for 3 minutes before slicing, and serve with a mango salsa.

Cauliflower Pie Recipe and Watercolored Thanksgiving Menu

Last night I made Cauliflower pie. Here's the recipe:

I used a store bought a pie shell, but you can make your own. Set it out, to thaw out at room temperature. Separate the shells and poke the base with a fork, this helps it get that crispy texture instead of a soggy texture while it bakes.

Pre-heat the oven at 400 degrees.

Use 1 cauliflower head, cut off the stalks and place into a bowl with water. Place in the microwave for 10 minutes. Depending on your microwave setting, it may cook faster or slower. Test a cooled piece to see if it's cooked to your liking.

In a frying pan sauté 1 diced onion, 1 cup of frozen mixed vegetables and 1 diced pepper.

Add all the ingredients into a mixing bowl; the cauliflower, the sautéed vegetables and 1 can of cream of broccoli.

Stir well, then place into your pie shell. Add the top pie shell and press the edges. I found that slowly lifting the corners before removing helps it stay on better.

Then decorate. I cut out a heart, which allows steam to get out and pressed the edges with a fork.

Bake for 40-45 minutes until golden brown. Let it cool down, before serving.

***

I also water colored our Thanksgiving Menu

In the evenings I enjoy watching old movies and water coloring. I have lots of watercolors of my childhood story, memories, recipes and traditions that my husband and mum think I should compile a book. If I do, it would be lovely to pass down to my children one day.

We usually used canned cranberry sauce, but have been looking for recipes to make my own, any suggestions?

Today, I'm linking up with Coastal Charm: Nifty Thrifty Tuesday #188
and with Kelly's Corner SUYL Favorite Holiday Recipes

Sunset Walk and Homemade Beans and Potatoes

 

This evening we went on a 4 mile stroll along the Atlantic Ocean. It was a beautiful sight, with hues of pinks and oranges intermittent with the clouds and the most perfect temperature, not too hot...and not too cold (in the 70's).

 

 

After getting back home, and sand free, I made beans with potatoes. It was so simple and yet delicious.

 

Here's the recipe:

 

Quarter up some baby potatoes and put in a microwave safe bowl, fill with water and sprinkle with pepper. Put in the microwave for 10-12minutes.

 

Meanwhile on one hob heat up some Bush's beans in a saucepan and on the other add a table spoon of butter to a frying pan along with 1/4 of a diced onion and 1 diced celery stalk.

 

After the potatoes are cooked, drain and add to the sautéed onion and celery until golden brown.

 

Serve with grated mozzarella cheese.

 

 

Have a happy rest of the week.

THIRD EVER 5 on Friday

 

 

I'm linking up for my third ever 5 on Friday.

 

***

ONE

 

I got married last Wednesday on July 31st, 2013.

 

 

We had a dock wedding, you can see more pictures here.

 

TWO

 

We cut our cake on Venice Beach, in Florida.

 

 

It was such a memorable beach day. We're about 20 minutes away from this beach, and we have a tradition of going to Chic-Fil-A and getting a chicken salad sarnie and sweet tea every time. This time we had cake for dessert, and watched the sunset over The Gulf.

 

Making memories!

 

Well, I'm all about chocolate cake, so I had the smallest slither of the cake, and sure enough after a few days...I opened the fridge and my newly wedded hubby had finished all but one small slice.

 

Ha ha.

 

THREE

 

I have booked my trip to Europe in September!

 

I'll be staying with my mum and sister in England for about fifteen days, in the countryside home I grew up in. We're planning on visiting some stately homes. We did that a lot when I was growing up. Apparently, the Diana, Princess of Wales exhibition at Althorp is about to close next year. But I'll be there two weeks late for this year...

 

They open from Diana's birthday, July 1st until the date she died, August 31st.

via

 

I'd probably be in tatters anyway.

 

But, I'll see old high school friends, and then take a trip with my sister to Germany, for my dad's memorial service. He died in May, a week before my birthday after a two and a half year battle with pancreatic cancer.

 

FOUR

 

 I volunteered with children whose parents are going through cancer for about two years. It was so absorbing, and those children melted my heart. So when I saw this adorable girl, Ava...it made me really reflect.

 

Call someone you miss today,

 

or send a letter to grandma...

 

Tell someone intentionally, that you love them.

 

Because, after all life is about making memories, and that's the only thing you can leave behind that's worth anything.

via

 

FIVE

 

Here's a recipe I had to share:

via

Pancakes made in muffin tins. Only fill the tin 1/2 full and it will create the crater when it bakes. Fill with fresh berries.

Delish!

Have a happy weekend y'all.