Chili Verde

I had a request for the chili verde recipe so here it is, please note I did can mine but this is not a proven recipe.  I tend to like my food to be a bit spicy so feel free to half the spices taste and add more as needed.

1 T olive oil
1 t. dried oregano
1 T ground cumin
3 T chili powder
1 (19oz) can of green enchilada sauce
32oz diced tomatoes with juice
1 cup hot salsa verde
2 cups finely chopped onions
2 T pressed fresh garlic
2 pounds diced green chilies (fresh or frozen)
1 t lime juice
1/2 cup finely chopped cilantro
1 whole chicken cooked and shredded

Cook onions and garlic until onions are translucent, add tomatoes and salsa verde.  Stir well then add the green chilies and enchilada sauce.  Once combined add spices and stir well then add shredded chicken.  Simmer for 30 minutes serve garnished with cilantro and lime.  This can be served over rice or eaten with a bit of cheese and tortilla chips.


I used a rotisserie chicken in this recipe and it was still delicious.  I also bought the small cans of green chilies and they tasted fine in the recipe (I believe Walmart sells the 1 pound cans).


Chicken French

4 boneless skinless chicken breast
3 eggs beaten
1 cup flour
1 t black pepper
1 t salt
1 t garlic powder
2 lemons juiced
1/2 cup marsala wine
1 T olive oil
In a bowl beat 3 eggs, in another bowl combine flour, salt, pepper, and garlic powder.  Beat chicken with meat tenderizer, then cut into halves.  Dip chicken into eggs, then flour and again in egg.  Place in nonstick cooking pan with olive oil on medium heat.  Cook until chicken is browned on both sides, add wine and lemon juice (to cover bottom of pan but not submerge chicken) cover and let steam until done (about 7 minutes).

Apple Pie

Preheat Oven to 420

6 cups sliced apples
3/4 cup sugar
1/4 cup flour
1 Tablespoon cinnamon

Top Crust:
1/2 cup brown sugar
1 cup flour
1/2 cup butter

Place pie crust in bottom of pie pan.  Combine suage, flour and cinnamon with apples.  Place the apple filing in the pie crust.  Combine brown sugar, flour and butter in a bowl.  Sprinkle over top of pie filling covering the entire top.  Bake at 425 for 15 minutes, then reduce heat to 375 and bake for 45 minutes.

Please feel free to post your favorite pie recipe in the comments belowIMG_3286


Tomorrow will be the of first of the recipe swap Tuesday.  Tomorrow’s focus will be on pies, Please feel free to comment in the section below tomorrow’s post to post with your favorite pie recipes.  I will be posting a recipe for my husbands favorite apple pie recipe.  Feel free to post not just dessert recipes you can post anything involving pies, including pie dough recipes.  I thank you all for your participation in this new and exciting part of our blog!  The first pie recipe post will be tomorrow!

Potato Ham Chowder

Life Moore Abundantly

Have you ever decided that you wanted something different for supper, but didn’t really have all the ingredients for the recipes you scoured the web for? Well that’s how I felt about supper yesterday evening. So I decided to use what I had and figure it out along the way. I didn’t take any picture because I was scared of what it would taste like, but wow! I really got the approval from the family on this one. It was very tasty and the only thing that could have made this chowder better would have been homemade bread to go with it. This is the perfect cold weather meal to warm you to the bones…..

Potato Ham Chowder
(This fed my family of 7 with second helpings and enough left over to freeze)
7 small potatoes, peeled, cubed
4 carrots, diced
1 cup celery (I didn’t have celery, but…

View original post 262 more words


Makes 2 cups
1 ripe avocado
2 small ripe tomatoes
1 T lemon juice
1/2 t red pepper
1/2 t garlic salt
​1 t oregano dried
​1 t cilantro dried
     Cut Avocado in half and remove pit.  Slice the avocado halves while still inside the peel.  Use a spoon to remove avocado from peel in to a bowl.  Mash avocado with a fork until smooth.  Chop tomatoes and add to avocado.  Add lemon juice and spices and mix together.  This is the way I like to eat my dip, you can also add 1/4 cup red onion to the mix as well as add more or less of certain spices.  In the summer this recipe is very good with garden fresh cilantro and fresh lemons.

Pad Thai

     This is a great recipe that is easily adapted to your personal taste preferences.  The other thing I love about this recipe is that you can add or take out thing very easily (great for cleaning out the fridge).  Feel free to play with the recipe, if you find something amazing feel free to post it in the comments below.
16 oz package rice noodles
1 T olive oil
4 large eggs
1 T brown sugar
3 T soy sauce
1 T chili sauce
2 T lime juive
2 T minced garlic
1 cup chicken broth
1 carrot grated
1/3 cup scallions cut
2 cups bean sprouts
1 cup chopped cilantro
In a large pot bring water to a boil.  Once water is boiling turn off heat and add noodles, let them cook about 2-3 minutes then drain.  In a large skillet scramble your 4 eggs then set eggs aside.  In a small bowl add together brown sugar, soy sauce, chili sauce, lime juice, minced garlic and chicken broth.  Whisk the ingredients together until mixed well.  In your large skillet on medium heat add oil.  Cook carrots, bean sprouts and scallions for about 1 minute.  Add the eggs and noodle then pour sauce into large skillet coating everything and cooking for an additional minute.  When I serve this I add the chopped cilantro, you can also add chopped peanuts and some scallions to garnish it.  When we cook this we often add whatever leftover protein we have in the fridge.  Tonight we had leftover shredded rabbit in it.