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TwistedOaks Recipes and Such

3/1/2012

I realize it's been some time since I "reciped"; it's simply been one of those months where, life...just gets in the way!
Today I'm going to share a couple links for rabbit recipes.

The first link is cool, Vintage Rabbits Recipes, they are dated so you know the time period... makes for some interesting reading! I have tried several recipes, no complaints from the family.
http://www.vintagerecipes.net/recipes/meat/rabbit/

And with this second link, I've also had success with the recipes I've chosen to make. 224 recipes - Just Rabbit Recipes

http://www.justrabbitrecipes.com/

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TwistedOaks Recipes and Such

1/1/2012

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Happy New Year! This week it's supposed to be cold here, so here is one of my favorite cold weather chili recipes. This is a great recipe for using leftover chicken, turkey or rabbit.

White Bean Chili

3/4 pound boneless skinless chicken breasts, cubed (or 2 cups cooked meat)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 4oz. cans of mild green chili peppers, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Directions

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Note: if using leftover/precooked meat, omit the salt in this step; saute the veggies and add the cooked meat for the last couple minutes)
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

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Nutrition Facts: 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.

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I love to cook! So, I thought I would take time to share tried and true recipes.... which I will attempt to change weekly (:
If you have recipes you'd like to share, please feel free to contribute.

TwistedOaks Recipes and Such

TwistedOaks Recipes and Such

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