Hearts Transformed

Today started out rainy and fairly warm given that it is February but by this evening it was down right frigid and called for a bowl of soup. I decided I wanted chicken chili and I thought I would create my own recipe. It was SO yummy and pretty healthy! Ranch Chicken Chili 4 cups chicken broth 1 small white onion 1 can Rotel 1 can diced green chiles  1 can white hominy drained 1 can white beans drained 1 can pinto beans drained 1/2 package Wildtree Creamy Ranch Dressing and Dip Mix 1 tablespoon Wildtree Chipotle Lime Rub 1 tablespoon Wildtree Grapeseed Oil 1/2 Rotisserie Chicken shredded black pepper to taste Heat oil in 4 quart pot and add onions until tender. Add remaining ingredients and bring to boil. Turn down and let simmer for 30 minutes. Serve with lime wedge and avocado slices.  Let know how you like it if you try. 

Each year I set out to accomplish goals in my life and one of my personal goals this year was to cook a new recipe each month that I have never cooked before. So far in 2011 the only thing new I made of Cod Bake. So several days ago when I noticed the Barefoot Contessa Cookbook was out I thought David was hinting at something. Needless to say he finally came around to asking for me to cook what he had found. So here we go: Pan-Roasted Root Vegetables from Barefoot Contessa. I tried several vegetables that I had never eaten before. * 1/2 stick butter * 1 white turnip diced * 2 parsnips diced * 2 carrots diced, * 8 Brussels sprouts, cut in half if large * 4 thyme sprigs (i used dried about 1/4 teaspoon) * salt * pepper * 2 celery ribs diced. Melt 1/2 stick of butter in a saucepan that has a tight fitting lid. Toss diced parsnips, carrots, turnips and brussels sprouts, thyme, salt and pepper in the melted butter cover and cook on medium heat for 10 minutes. Uncover ...