Microwave White Chicken Chili, Artichoke Dip & Satay Pasta Salad

Sorry for the slacking on new recipes. Check out our family blog to find out my excuses this time!! Here are a few fun ones for all of you to try, and for you Kim, the artickoke dip!! Enjoy!

Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde

Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream

Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.

Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)

Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.