Family Favorites: Kevin and I have met some fantastic families the past few years in our travels, in turn I have developed some great friendships with many of the wives. One thing I have found in common is our interest in cooking tasty meals for our family. With this in mind, I thought it would be neat to pass along and share openly all of the great family recipes we have all acquired.
I have learned through the years that good food and good cooking helps bring us together as a family. Each morning I cook a full-breakfast and we all gather to start our day. With a crazy sports and cheerleading schedule, dinner together can be a little more tricky. Preparing casseroles and dishes that can stay warm or easily heated is often my theme. Sundays are saved for a large meal that includes Kevin's 95-year old Grandmother, Sister, brother-in-law, nephews and nieces.
Personally I love to cook! From baking deserts, to appetizers, to full blown meals...there is nothing I won't attempt. Whatever your "Family Favorite" might be I am excited to give it a try.
For ALL of those who share and participate, I will be saving and gathering each of the recipes. At the end of each year I will put them into a pdf. format and email the entire collection out. If there is anything you need in the meantime or a recipe you can't find, feel free to e-mail me directly at firstname.lastname@example.org.
As always Kevin and I thank you for your continued support.
From my family to yours...happy cooking,
Michelle Van Trump
3 Simple Steps For Submitting Your Favorite Recipes:
Step #1 - Put the recipe in a word document or e-mail format and send to email@example.com
Step #2 - If at all possible include a picture of the finished dish.
Step #3 - Let me know if its ok to include your name and state along with the recipe. Some folks like the anonymity while others don't mind attaching their name. Either way works for us.
It's that simple. Once I get the recipe in my e-mail I will respond with a thank-you and confirmation of receipt. In the weeks ahead look for it to appear in the report.
2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
2 10-ounce packages refrigerated light Alfredo sauce
1 15-ounce can Great Northern or white kidney beans (cannellini beans), rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
1 4 - ounce can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (optional)
Fresh parsley leaves (optional)
1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.