Monday’s Musings #257 & Bananas Fosters Snack Mix

Bananas Fosters Snack Mix & Monday's Musings #257 | What Joy Is Mine

Maybe you know this about me or not but I love trying knew recipes! Literally, I am trying new recipes weekly. Although we have out tried and true favorites, having something new each week changes it up. Well, a couple of weeks ago, I found this recipe in one of my cookbooks and just had to try it. It was deemed a keeper by the family!

So, I had to share it with you all because my family really enjoyed it. It is easy, tasty and adaptable. Your family will love on you generously for making it! At least I believe they will.

Bananas Foster Snack Mix

  • 3 cups Honey Nut Mix
  • 3 cups Wheat Chex Mix
  • 2-1/4 cups pecan pieces (or halves)
  • 1-1/2 cups banana chips
  • 1/3 cup butter, cubed
  • 1/3 cup coconut palm sugar (or brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon rum extract (or vanilla extract)

1. In a large microwave-safe bowl, mix cereals, pecans and banana chips. In a small microwave-safe bowl, combine butter, coconut palm sugar and cinnamon. Microwave, uncovered, on high for 2 minutes, stirring once after each minute. Stir in extracts. Pour over cereal mixture; toss to coat.

2. Cook, uncovered, on high 3 minutes, stirring well after each minute. Spread mixture onto waxed paper to cool. Store in an airtight container.

Some notes: If you do not desire to microwave, you could bake in an oven. I have not done this but I, personally, would bake the batch on a cookie sheet covered with parchment paper. I would watch it closely and stir it at least 2 times and rotate the pan as well. Bake it until it is a bit crunchy and slightly darker in color. Since I have not done it this way, it will be a learn-as-you-go process for you.

Also, any changes you might make to the recipe will result in change in flavor.

This recipe is so easy to do and quick. It makes 2-1/2 quarts and you can double it!!

Now we’ve got our treat in place so let’s get to the link up! Love that you stopped by!

Monday's Musings #257 | What Joy Is Mine

Monday’s Musings Purpose:

To have others share encouragement about being a child of God, being a godly wife, motherhood, homemaking, homeschooling, healthy recipes, modest dress, etc. (I reserve the right to remove anything I deem unacceptable. Keep in mind this is a Christian blog.)

Monday’s Musings Must Dos:

1. Please link directly to the post you’re sharing. Be sure to link back here by using a text link or the logo in the side bar.

2. This link up party stays open until Wednesday evening. Know that sometimes I share your posts on Pinterest, Twitter and/or Facebook because I desire for our readers to be blessed.

3. It would be so awesome if you could encourage another by visiting their post and leaving a kind comment. Builds community, too. Thank you for visiting and linking up. Now, let’s get to sharing. Link following this post. Grab my link button in the side bar and place on your blog so others know about our community and can join in.

What Joy Is Mine Blog

 

Get connected!! 
Stop by on Mondays to link up at Monday’s Musings.
This post might contain affiliates. Read our disclosure.
Thank you for supporting this site and our family.
You might find me sharing at these link ups during the week.

 

**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.


Friday Foods: Creamy Green Chile Chicken Potato Soup

 Creamy Green Chile Chicken Potato Soup | What Joy Is Mine

Today I am sharing with you a delicious dish perfect for a cold wintery night. Not only is it tasty good but it is easy to throw together. If you prep ahead, it really goes together quickly. To make this easy for me, I purchased a rotisserie chicken and deboned it. I had enough for the soup and some left over for homemade chicken salad for the next day. Sometimes, I already have cooked chicken in my freezer but not this time so the rotisserie was good in a pinch.

Also, homemade chicken broth would be great here but since I didn’t have enough, I used Better Than Bouillion Chicken Base (aff link) to make mine for the soup. I’m sure any potatoes would work but I used white potatoes here. Lastly, I have a freezer full of fresh green chile which is my recommendation but canned or frozen will work, too. Or you can omit it altogether if you so choose.

Well, let’s stop chatting about it and get to the recipe. I know you will love this soup.

  • 1 medium onion, chopped
  • 3 tbsp unsalted butter
  • 5 cups chicken broth (I make my own using Better Than Bouillion)
  • 4 cups diced potatoes
  • 2-1/2 cups shredded or chopped cooked chicken
  • 1 cup frozen corn
  • 3/4 cup fresh green chile, chopped
  • 1 cup 1% milk
  • 2-1/2 cups 2% evaporated milk
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 black pepper
  • 1/2 tbsp finely chopped parsley
  • 1/2 tbsp finely chopped chives
  • shredded cheddar cheese, optional
  1. Saute the onion in the butter in a large pot until soft and opaque.
  2. Add the potatoes and chicken broth. Bring to a boil then lower to medium heat and simmer until potatoes are tender.
  3. Add the chicken, corn and green chile. Stir.
  4. Add salt and pepper.
  5. Mix the flour and 1% milk together until smooth. Pour into the soup pot then add the evaporated milk and stir.
  6. Bring back to a boil then lower heat and simmer for about 10 minutes.
  7. Serve with a sprinkling of of the fresh parsley and chives.
  8. You can also top it with some shredded cheddar cheese and eat with tortilla chips or crackers, or a warmed tortilla.

That is it. It should be ready in 30-40 minutes and serves 6 people easily. This recipe is an adaption of a recipe in my soup book. I enjoy taking a basic recipes and making them fit our taste buds. Don’t you?

You can print out the recipe below. Enjoy!

4.0 from 1 reviews
Friday Foods: Creamy Green Chile Chicken Potato Soup
Author: 
Recipe type: Homestyle
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This a delicious soup for a wintery night.
Ingredients
  • 1 medium onion, chopped
  • 3 tbsp unsalted butter
  • 5 cups chicken broth (I make my own using Better Than Bouillion)
  • 4 cups diced potatoes
  • 2-1/2 cups shredded or chopped cooked chicken
  • 1 cup frozen corn
  • ¾ cup fresh green chile, chopped
  • 1 cup 1% milk
  • 2-1/2 cups 2% evaporated milk
  • ¼ cup flour
  • ½ tsp. salt
  • ¼ black pepper
  • ½ tbsp finely chopped parsley
  • ½ tbsp finely chopped chives
  • shredded cheddar cheese, optional
Instructions
  1. Saute the onion in the butter in a large pot until soft and opaque.
  2. Add the potatoes and chicken broth. Bring to a boil then lower to medium heat and simmer until potatoes are tender.
  3. Add the chicken, corn and green chile. Stir.
  4. Add salt and pepper.
  5. Mix the flour and 1% milk together until smooth. Pour into the soup pot then add the evaporated milk and stir.
  6. Bring back to a boil then lower heat and simmer for about 10 minutes.
  7. Serve with a sprinkling of of the fresh parsley and chives.
  8. You can also top it with some shredded cheddar cheese and eat with tortilla chips or crackers, or a warmed tortilla.

 2015Siggy2

Get connected!! 
Stop by on Mondays to link up at Monday’s Musings.
This post might contain affiliates. Read our disclosure.
Thank you for supporting this site and our family.

**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you. 

Shared at The Enchanting Rose

Friday Foods: Crockpot Mexican Posole

 Crock Pot Mexican Posole | What Joy Is Mine

First, let me clarify, Posole is spelled with an “s” not a “z” as I have seen it spelled. Second, it is pronounced just as it is written, Posole, not Pozole with a “z” sound. Lastly, it is one of best meals to serve your family. Made with pork, Posole corn and chili, it is a warm the heart kind of dish.

I have made this Mexican dish many times. I’ve made it on the stove and in the crock pot. It is so simple to throw together and so yummy to eat on a rainy or snowy day. Truly, we can eat it anytime!

Today, I wanted to share our recipe with you. This is a crock pot recipe so you can prep everything the night before and toss into the crock pot in the morning. Plus, its an inexpensive meal for the family. Well, let’s get started.

Ingredients:

  • 1-1/2 pounds of thick boneless pork chops, cubed. 
  • 1 lb. frozen posole corn 
  • 1 medium white onion, chopped
  • 2 tsp. sea salt
  • 1-1/2 tsp. garlic powder
  • 1 tsp. oregano
  • 1/2 tbsp. red chili powder (or more is you so choose)
  • Sea salt taste
  • Water

Put the cubed pork chops, posole corn, onion and seasonings in the crock pot. Add water to the crock pot up to one inch from the top. Put the lid on and turn on low. It should be done in 5- 6 hours. You can turn it off if finished cooking early. When it gets close to serving the Posole, turn your crock pot on to warm and reheat it that way. Be sure to taste for flavor and add more salt if needed or maybe more red chili powder, if you so choose.

Now, you can serve Posole just as it is. But I like it with red chili and shredded cabbage. (Make my red chili for your Posole. It’s yummy.) Shredded cabbage on top is a Mexican way to eat Posole. I had it like that when I visited my sister-in-law’s family in Mexico. Now I have to have shredded cabbage with my Posole any time I eat it.

Well, there you go. Crock Pot Mexican Posole. Yum!

Friday Foods: Crockpot Mexican Posole
Author: 
Recipe type: Soup
Cuisine: Mexican
 
Easy Mexican Posole in your crock pot.
Ingredients
  • 1-1/2 pounds of thick boneless pork chops, cubed.
  • 1 lb. frozen posole corn
  • 1 medium white onion, chopped
  • 2 tsp. sea salt
  • 1-1/2 tsp. garlic powder
  • 1 tsp. oregano
  • ½ tbsp. red chili powder (or more is you so choose)
  • Sea salt taste
  • Water
Instructions
  1. Put the cubed pork chops, posole corn, onion and seasonings in the crock pot. Add water to the crock pot up to one inch from the top. Put the lid on and turn on low. It should be done in 5- 6 hours. You can turn it off if finished cooking early. When it gets close to serving the Posole, turn your crock pot on to warm and reheat it that way. Be sure to taste for flavor and add more salt if needed or maybe more red chili powder, if you so choose.

 

 Siggy2015

Get connected!! 
Stop by on Mondays to link up at Monday’s Musings.
This post might contain affiliates. Read our disclosure
Thank you for supporting this blog, ministry and my family. 
 

**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.

Shared at Learning From Each Other, Friday Favorites

Monday’s Musings #184 & My Cooking Segment

Monday's Musings #184 & My Cooking Segment | What Joy Is Mine

I love to cook and bake. I am always trying new recipes or conjuring a new creation I have in my head. Well, a sweet friend of mine remembered my love for cooking and called me up about doing a cooking segment on a local Christian show she works for. To help out my friend I said “Yes” and found myself taping my first ever cooking segment for a TV show. After I told her I would, I thought to myself “what am I doing?” Yet I wasn’t nervous until the camera light came on. My friend and the host were so great in making me feel comfortable. They’re pros at this, you know.

We only had one take so, in retrospect, there were things I would’ve liked to have done or said differently. However, for only one take, it came out pretty good. I’m sharing this with you because I thought it would be a great way to know me a little better. When you click to play the segment below, jump ahead to 11:51. That’s where the cooking part begins. The segment is 12 minutes long and the recipe can be found on my blog. I’ve included a link below.

Quick and Easy Chicken Pasta on Spectrum.

I want to thank Spectrum for inviting me to share my recipe on their show. 

Fall is officially here and I am pretty excited about having cooler temps. Can you believe October is upon us this week? Wow. Anyways, I am also excited about what you all will share this week. Thank you so much for being a part of this community faithfully. It is a JOY to have you here.

MondaysMusings2014

Siggy2015

Get connected!! 
Stop by on Mondays to link up at Monday’s Musings.
This post might contain affiliates. Read our disclosure
 
**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.


Friday Foods: My Daddy’s Collard Greens

Friday Foods: My Daddy's Collard Greens | What Joy Is Mine

Collard greens are not for everybody but I love them. I grew up eating them in my childhood years and have a deep fondness for them when I eat them now. They do bring back memories of eating my dad’s southern style of cooking. My dad was a chef in the Navy so he could cook anything you asked him to but he leaned towards southern foods more often than not. Collard greens have a lot of health benefits to them.

This cruciferous vegetable contributes to lowering cholesterol. Collard greens also help prevent cancer. They are rich in invaluable sources of phyto-nutrients with potent anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells. (Source) They are low in calories, if you count those, and high in nutrients like folate, vitamin C, vitamin K and vitamin A. Collard greens also have soluble and insoluble fiber both of which help with digestion and gut health. (Source)

There are so many different recipes for making collard greens. What I’m sharing with you is what I grew up eating so I call it My Daddy’s Collard Greens. It is a great addition to a Thanksgiving meal cause it goes excellent with poultry.

You will need:

1 lb. fresh collard greens, rinsed and dried
5 slices of uncured bacon, cut into 1/2-inch pieces
1/2 cup diced yellow onion
1 garlic clove, minced
1 cup organic chicken broth (homemade is good, too)
Salt and Pepper to taste

 

Prepare the collard greens by thoroughly washing and paper towel drying or you can air dry if you desire. Make sure you wash off all the dirt or your dish will taste gritty. I always cut off the end and concentrate on the leaves.

IMG_1469B

Next, get out your large skillet and put the bacon in it. On medium heat, let the the bacon cooked until no longer raw but NOT crispy. At this point add the onion in and saute together until onion begins to look opaque. Now add the garlic and saute about 2 two minutes longer.

IMG_1465C

Put the collard greens in with the bacon onion mixture and toss. They will fill the skillet some at first but will cook down. As they begin to cook down, continue tossing allowing the bacon-onion flavors to  coat the greens. This is maybe like 20-25 minutes at medium-low heat. After this, I put a lid on and let those collards steam a bit. Like 15 minutes. I stir occasionally.

IMG_1474B

Now, pour in the chicken broth and let the collard greens cook about 20-25 minutes longer with the lid on, stirring occasionally. I like my collard greens to be tender crisp but you can cook them longer to a softer texture if you prefer. You can salt and pepper to taste if needed. I always add a little but not much.

IMG_1481C

And there you go! My Daddy’s Collard Greens! Yes, they ARE delish. I hope you will give this a try. Even our kids like them, well, at least they don’t make faces while eating them.

Friday Foods: My Daddy's Collard Greens
Author: 
Recipe type: Vegetable side
Cuisine: Southern
 
Delicious collard greens recipe from my childhood.
Ingredients
  • 1 lb. fresh collard greens, rinsed and dried
  • 5 slices of uncured bacon, cut into ½-inch pieces
  • ½ cup diced yellow onion
  • 1 garlic clove, minced
  • 1 cup organic chicken broth (homemade is good, too)
  • Salt and Pepper to taste
Instructions
  1. Prepare the collard greens by thoroughly washing and paper towel drying or you can air dry if you desire. Make sure you wash off all the dirt or your dish will taste gritty. Next, get out your large skillet and put the bacon in it. On medium heat, let the the bacon cooked until no longer raw but NOT crispy. At this point add the onion in and saute together until onion begins to look opaque. Now add the garlic and saute about 2 two minutes longer
  2. Put the collard greens in with the bacon onion mixture and toss. They will fill the skillet some at first but will cook down. As they begin to cook down, continue tossing allowing the bacon-onion flavors to coat the greens. This is maybe like 20-25 minutes at medium-low heat. After this, I put a lid on and let those collards steam a bit. Like 15 minutes. I stir occasionally.
  3. Now, pour in the chicken broth and let the collard greens cook about 20-25 minutes longer with the lid on, stirring occasionally. I like my collard greens to be tender crisp but you can cook them down to a softer texture if you prefer. You can add salt and pepper to taste if needed. I always add a little but not much.

 

SiggyJuly

 

Get connected!! 
Stop by on Mondays to link up at Monday’s Musings.
This post might contain affiliates. Read our disclosure
 
**If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.