Every weekend my kids love when I break out the crockpot and make up some sort of concoction they can eat on all day. Nothing better than watching football and eating all day. So, I get creative with my soups, stews and chili’s. This is a simple chili that is healthy as well as filling! The fun part is that the “dumplings” are actually tamales! You are going to love this one if you are a chili lover.
Slower Cooker Chicken Chili with Dumplings
3 boneless skinless chicken breasts, cubed
1 onion, chopped
1 green pepper, chopped
1 poblano pepper, chopped
1 can Red Gold Chili Ready Tomatoes
1 can Red Gold crushed tomatoes
3 cups chicken broth
2 cans cannellini beans, drained
8 frozen tamales, cubed
1 package chili seasoning
In a sauté pan sear the chicken with the onions and green peppers. Add the partially cooked chicken to the slow cooker along with the other ingredients (except tamales). Cook on LOW for 7 hours or HIGH for 4 hours. Add the cubed tamales the last hour. Serve with sour cream, cheddar cheese and cilantro.
Another breakfast food I make a lot in the fall is scones. Now, my hubby calls them little dry biscuits. I on the other had love them because they remind me of my Mom. She was the scone master. No matter the time of year Mommy made scones using the fruits of the season. I am still a sucker for them to this day! Here is an easy one that will give you your pumping fix in a scone form.
Glazed Pumpkin Scones
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 teaspoon turmeric
5 tablespoons sugar
1 stick cold butter, cut into cubes
1/2 cup pureed pumpkin
1 cup Braum’s sour cream
1 cup pecans
Glaze:
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, turmeric, sugar and pecans. Using your fingers or a fork work the butter into the dry ingredients until small beads form. In another bowl combine the pumpkin and sour cream till smooth. Add the sour cream mixture to the dry ingredients and fix together till a ball forms. Remove the dough from the bowl and pat it out on a lightly floured surface till it is about 12 inches in diameter and 1-1/2 inches thick. Cut the dough into 12 wedges and place on baking sheet. Brush with milk and sprinkle with more sugar and bake for 20 minutes. Remove from the oven and drizzle with glaze.