Wednesday, November 5, 2008


I made the best soup last night that I found in my most recent Paula Deen magazine. I just had to share the recipe and urge everyone to please try it. It is a bit spicy so if you don't like the spice then you might want to skip. I served my with cornbread. TASTY!

Cheezy Black-Eyed Pea Chicken Chili

3 tablespoons canola oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon Paula’s House Seasoning
2 cups chopped white onion
1 cup chopped red bell pepper
1 tablespoon minced fresh garlic
1 (15-ounce) can seasoned black-eyed peas
1 (14.5-ounce) can diced tomatoes
1 cup water
1 (1.25-ounce) package white chicken chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1⁄2 teaspoon crushed red pepper
1 (8-ounce) package Velveeta cheese, cubed
2 cups Breakstone’s/Knudsen sour cream
1⁄2 cup chopped green onion
1 teaspoon paprika
Garnish: sliced green onions

In a large Dutch oven, heat oil over medium-high heat.
Sprinkle chicken with House Seasoning. Add to Dutch oven, and cook for about 10 minutes, or until all sides are browned. Add onion and red bell pepper, and cook for 7 minutes. Add garlic; cook for 2 minutes. Stir black-eyed peas in diced tomatoes, water, white chicken chili seasoning, chili powder, cumin, and crushed red pepper. Bring to a boil; reduce heat to low, and simmer for 20 minutes, stirring occasionally. Add cubed Velveeta, and stir until cheese is melted. Remove from heat.
In a small bowl, combine sour cream, green onion, and paprika. Top each serving of chili with sour cream mixture. Garnish with green onions, if desired.
Makes 6 - 8 servings

I also made an amazing dip last Saturday night. It is another recipe with a bit of a bite but oh so good. Try it out for a football game. The men will devour it.

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.

Baked Variation
If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

I served mine like many others had recommended. I toasted french bread and used that for a dip. Also, use real is oh so tasty.


Sandy Toes said...

I am not upset...I need to take a day off blogging and regroup here..I am not myself!

But, on a more postive note, I love Paula Deen..wouldn't it be fun to cook with her for a day??
-sandy toes

Rambling Girl said...

All that looks yummy but not sure if my tummy could take the spices.

Brittany said...

Looks delish! If only I could make it around the store to get all of the ingredients! I am too embarrassed to ride the scooters!

Heather said...

Since I have had the baby and the constant heartburn is gone I have been craving something spicy and warm. Can't wait to try this soup!

Brittany said...

Oh, and at first I totally thought that first pic was at your house. I though to myself, "Wow, she really went all out. Maybe because her candidate won!" hahaha.

Darlene said...

That soup looks delicious and that popper spread sounds GREAT!!

Screaming Meme said...

I love Paula too!!! I want her to be my mommy...I could listen to her talk all day! Thanks for the recipes, sweetie! Meme

Shannon said...

I love Paula Deen too! I want her new cookware. :)

HD said...

I totally want to make the chili and the dip for that matter.....what is a dutch oven? i have a big chili pot....that will suffice, right? (as you can see, i'm not a huge fan of cooking)

Liz said...

Agh! I dont think a blog post has ever made me this hungry!

michele said...

Gotta love Paula Deen! That dip looks soo good!

Ms. Tee said...

I love Paula Deen, too - I must make these jalapeno poppers! :)