Chicken chili and Blackberry Cobbler

I just made chicken chili for dinner, and it was surprisingly GOOOOD! for so many reasons. first of all, I know this picture does not look that appetizing but its the only picture I took after realizing its the best chili I’ve ever made.image

So all the reasons for this chicken chili post; I rarely make chili in general, but today I just craved for it. I even thought twice about making it thinking the kids won’t eat it. But I was sooo wrong about that part. They even went for second serve. Usually we have leftovers on dishes I make for dinner but I guess its that good there’s not one scoop left. 🙂 I still think the secret ingredient that really make this chicken chili savory was the FRESH BASIL FROM OUR GARDEN! 🙂 it really gives a nice balance taste to it. 🙂 the recipe is from food network i googled but i made little adjustments.

CHICKEN CHILI

  • 1 piece of chicken breast
  • 1 pork sausage
  • 1/3 cup diced onion
  • 1 15.5 oz black chili beans
  • 1 14.5 oz diced tomatoes with green chili
  • 2 tsp chili seasoning
  • 1 tsp seasoned salt
  • 1 tsp each salt and pepper
  • 4 fresh basil leaves minced


its blackberry season. better yet, its free blackberry season where we live. there’s blackberry bushes everywhere, in our backyard, on the side of the trail close to our place and even on the side of our road. But, the only down side is that we need the rain to wash off the dust on the ones by our dirt dusty road. 🙂

anyways, we picked these this morning because I wanted to make blackberry cobbler. I just google blackberry cobbler and betty crocker popular one came up, so that’s the one we tried and it was sooo good esp when we put french vanilla ice cream on top while its still warm. Yum!

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it was a little hard to stop them from eating em so we can make cobbler. 🙂

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we found a pretty easy yet yummy recipe. so easy the girls helped me make it.

we added just a few strawberries that Mashell chopped up to the blackberries, and Liana mix them up with sugar and a squeeze of a half lemon.

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This looks really good

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This mini chef is in training. fun baking with them.

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Mashell had an idea of swirling it up to make a marble effect.

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and ice cream on top. it was tart and sweet from the ice cream. it other words, its PERFECT! HAPPY FACES!

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BLACKBERRY COBBLER

  • 2 cups fresh blackberries
  • 3/4 cup sugar
  • half lemon
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup melted butter

 



 

Pickled Mango

I just learned how to make pickled mango, which was one of my favorite snack. first try!

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this cheesy potato mushroom and sausage dish is pretty darn delicious with a tangy green salad compliments it very well.

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and while summer is approaching, it means more smoothie making.

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so refreshing!


 

Junior Chef in Training

Mashell has been watching Cupcake War and Junior Chef lately, and she is pretty inspired. She likes to make her own food sometimes, weather its a simple sandwich or tomato soup, that’s a good start.

So, she came home from school one day and asked if she can make herself some lunch. Its tuna sandwich with toasted bread. Nice presentation. 🙂

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or scrambled eggs and tomato soup

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and then on Friday night, after watching Cupcake War, she asked to make cookies, with the help of little sisters. And from start to finish, they made these coconut flakes cookies that she found the recipe online.

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she found a perfect small batch recipe, so everybody has 3 cookies.image image

Now that’s a Happy Dance for the delicious cookies. the cookies were so soft and very good.

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Pretty soon she’ll be making dinner or breakfast in bed would be nice too. 🙂


 

Banana in coconut cream

Hey Jenni, here’s how you make that special banana dish. at least this is how I make it, how I remember my mom used to make it. Its surely one of my favorite dish that I crave for every now and then. Its pretty easy but time consuming. So, let’s get to it. 

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Ingredients

  • 6 unripe plaintain bananas
  • 2 ripe bananas
  • 1 can coconut milk
  • 1/3 cup sugar + another 1/3 cup for the sauce

Instructions:

  1. Peel the bananas

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I found this easy to peel the bananas by cut it into halves, then make a slit from one end to the other with a knife and cut peel thru it.

2. then peel the other two ripe bananas, boil them with a little amount of water just til it looks mushy. drain the water then mash the bananas, set aside.

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3. Grate the unripe bananas

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4. Cut thru every part of the grated bananas into tiny pieces, this is an important step (learn my lesson) because it helps take out the stringy part of the banana and makes it faster to cook.

5. Pour hot water into the grated and cut-thru bananas. This will help eliminate the slippery slimy feel of the bananas. leave the water for at least 3 minutes,

image 6. Then squeeze out the excess water out of the bananas image

7. Add the mashed up cooked bananas and the sugar. Mix it really well together. image image

8. Then make little oval shape into 6×6 inches aluminum foil. wrap lightly tight. image

9. Cook in a deep skillet pan with water cover halfway for 45 to 1 hr. keep checking and pour more water after every 15 min or so to cook it well. image

10. after about an hour of cooking, take it out of the pan, cool and peel it out of the aluminum foil and cut it into small pieces.

11. Make the sauce: pour the coconut milk in the same pan with 1/3 cup of sugar over medium heat until bubbly then put all cut up bananas in the sauce. imageBring it to a boil then turn the heat down on simmer for 10 to 15 minutes. Stir occasionally.  image

Then here you have a bowl of banana in sweet and creamy coconut milk. I can eat this alone just like this or with fried fish..hhmmm now this just reminds me of home.

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*Note: you can adjust the amount of sugar depends on how sweet you like it. 🙂

Now, go ahead and make yourself some “Ap or Suhpacr” and let me know how it turns out. I hope the instructions are easy to follow. 🙂

feel free to share if you like this post. 🙂