I LOVE PAULA DEEN

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

Instructions
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

INGREDIENTS
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

DIRECTIONS
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 Parmesan...it is oh so tasty.