hearty Chicken Chili

  • 1 tablespoon olive oil
  • 1 large, yellow onion, diced
  • 2 large cloves garlic, minced
  • 3 Tbls Backyard Patch Chili Seasoning
  • 1 28-ounce can diced tomatoes with juice
  • 3 cups cooked snowcap, pinto or similar bean
  • 3 cups shredded, cooked chicken
  • Sea salt to taste
  • Fresh cilantro, coarsely chopped
  • Shredded jalapeño jack cheese

Heat a large, heavy pot over a medium flame. When the pot is warmed, add the olive oil. Add the onions and garlic and sauté until onion is translucent, stirring occasionally to prevent the garlic from burning, about five minutes. Stir in the chili seasoning.  Add the diced tomatoes with their juices, the cooked beans, chicken, cumin and oregano, and stir. You may need to add a 1/2 cup of water if too dense. Cover and reduce heat to low. Simmer for about 25 minutes. Add salt to taste.  Ladle into bowls and top with cilantro and shredded jalapeño jack cheese. Serves 6 to 8.

Poached Salmon

This low-fat way to prepare fish will flavor the fish and remove the fishy taste.  A quick and easy recipe too.

  • 4 pieces salmon, 5 to 7 ounces each
  • 1 1/2 cups white wine
  • 1 1/2 cups water
  • 1-2 tsp Backyard Patch Herbs de Provence
  • 2 Tbls dried chives or 1 T fresh
  • 1-2 tsp salt
  • 2 Tbls sugar

Use a pan where fish will fit without touching.  Combine all ingredients, except salmon into ban and begin heating to near boiling.  The liquid should be thoroughly heated (about 20 min) before pouching.  If the fish is skin on set in water skin side up.  There should be enough liquid to cover the fish. After about 2 or 3 minutes you will be able to remove the skin.  Make sure the water remains hot but not bubbling and poach for 15 to 20 minutes.  Serve with some pasta and a green salad.  Serves 4.

Appetizers in a Minute

Marinade cooked shrimp in prepared Backyard Patch Italian Dressing & Marinade for several hours in the refrigerator.  Drain and arrange on picks with pitted ripe olives.

Spread ham slices with cream cheese blended with BYP Butter N Cheese spread or Herbal Spread.  Roll up and chill. Cut into 1 ¼ inch pieces,

Marinade fresh mushroom caps and frozen cooked artichoke hearts in prepared BYP Caesar Salad Dressing for several hours in the refrigerator.  Drain and serve on picks

Combine flaked crab meat with enough mayonnaise to moisten then sprinkle lightly with BYP N'Orleans Spirit (Jerk) seasoning.  Serve as a spread with Melba toast or sesame crackers.

Serve melon balls, pineapple chunks and apple wedges as dippers with prepared BYP Tarragon Yogurt Dip.