They Call Me June

We had a beautiful night for a fireside wine tasting and dinner. Thank you to the Eagan and Holman families for purchasing our fireside dinner at Oktoberfest. Your support of ICS is truly appreciated!

Another soup recipe! Tis’ the season. 😊 There are so many variations of this popular soup. This is my favorite version! Print or pin here- https://theycallmejune.com/white-chicken-chili/
White Chicken Chili
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 1/2 tsp Cumin
1/2 tsp Smoked Paprika
1 tsp Kosher salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Powder
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 sweet or yellow onion, diced
1 – 4 oz can Diced Green Chilies
2 cloves Garlic, minced
2 – 14 oz cans Cannellini Beans, rinsed and drained
1 – 15 oz can Corn Kernels, drained
4 C Chicken Stock
2 C Shredded Colby Jack Cheese
1/3 C Sour Cream
Toppings:
Fresh Gourmet Tortilla Strips (in the produce section)
Cilantro
Queso Fresco or Feta Cheese
Green Onion
Avocado
Lime Wedges
Directions:
Heat the olive oil and butter in a large stockpot over medium heat. Add chicken and seasonings. Stir well to coat chicken with the seasonings.
Cook chicken for about 6 minutes or until cooked through. Transfer chicken to a clean plate with a slotted spatula.
Add the onion and green chilies to the pot. Cook until onion is softened. Add in garlic and cook until fragrant.
Add the beans, corn, chicken stock and chicken. Stir well. Bring to a boil and then reduce heat and simmer for 20 minutes.
Stir in cheese until melted. Stir in sour cream.
Serve warm with your choice of toppings!

This is my favorite, tried and true, Blueberry Muffin recipe. I have tried so many other recipes, but I always come back to this one! This recipe is from my friend Tammy. Back in the day, I used to film her cooking show on our local access channel. 🎥 We had so much fun and I got to try a lot of great food!
Tammy’s Kitchen Blueberry Muffins

1 1/2 C flour
1/3 C milk
3/4 C white sugar
1 C blueberries (fresh or frozen)
1/2 tsp salt
2 tsp baking powder
1/3 C vegetable oil
1 egg
Preheat oven to 400°. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt and baking powder. Place vegetable oil into a one cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Be careful not to over mix! Fold in blueberries. Fill muffin cups right to the top. Sprinkle with crumb topping before baking if desired.
Crumb Topping
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 tsp cinnamon
Mix together topping ingredients with a fork or pastry cutter. Sprinkle over muffins just before baking. Bake for 20 to 25 minutes.

Easy Sheet Pan Pizza Recipe
Pizza Dough
2 1/2 C - 3 C All-Purpose Flour
2 1/4 tsp Instant Yeast or 1 pkg yeast
1 tsp kosher Salt (1/2 tsp if using table salt)
1 C Warm Water (about 120 degrees)
2 Tbsp Olive Oil, for dough
1/4 C Olive Oil, for pan
In a large mixing bowl, stir together 1 1/4 C flour, yeast and salt. Stir in the warm water and oil. Continue stirring until all of the liquid is incorporated into the flour. Stir in another cup of flour. Gradually add flour until your dough is together enough to turn out onto a floured surface. It will still be sticky and that’s ok. You’ll gradually knead in the remaining flour a little at a time.
Knead by hand for 6 to 8 minutes or until your dough is smooth and elastic.
At this point, the dough can be refrigerated overnight or frozen. I like to spray the inside of a gallon Ziploc bag with cooking spray and place the dough inside.
If you’re ready to bake your pizzas, cover the dough and let rest for 10 minutes.
To make a sheet pan pizza, pour a 1/4 cup of olive oil in the bottom of your cookie sheet pan. Place dough in the middle of the pan. Using your fingers work the dough out to the edges of the pan. The dough might not stretch out all the way but that’s OK. Spray a piece of plastic wrap with cooking spray and cover the dough. Allow to rise in a warm place for 30 to 45 minutes or until nearly doubled.
Preheat oven to 400°.
Once the dough has doubled in size, continue to work the dough to the edges of the pan. Prick the dough with a fork and bake for 10 to 15 minutes or until lightly golden brown. Remove from oven and add your favorite sauce, toppings and cheese. Bake for another 10 to 15 minutes or until golden brown and bubbly.

Place your bid THIS Sunday at the ICS Oktoberfest! Live Auction begins at 2pm.

Mama Mia! Here We Go Again!
Thank you to the Nelson family for purchasing our pizza party at Maples Repertory Theatre’s Boots and Black Tie fundraising event.

Our guests began the evening with a showing of Mama Mia before arriving at their own private “Mediterranean” Oasis at Macon Lake. Thank you to Chris and Kristin for providing the accommodations. 🍕🏝️💃🏻

Just add chips!! 🤩
Cowboy Caviar
15.5 oz Black Beans, rinsed and drained
15.5 oz Black Eyed Peas, rinsed and drained
15 oz Sweet Corn, drained
1/2 C Cilantro, chopped
1 Bell Pepper, chopped
1/2 C Red Onion, chopped
Dressing-
1/2 C Olive Oil (I love )
1/3 C Red or White Wine Vinegar
1 Tbsp fresh Lime Juice
1/4 C Sugar
1 tsp Chili Powder
1/2 tsp Kosher Salt
1/4 tsp Garlic Powder
Tortilla Chips for serving
In a large bowl combine all ingredients except the dressing.
In a small bowl, whisk together dressing ingredients until sugar is dissolved.
Pour over bean and corn mixture and stir to combine. Refrigerate a couple hours before serving. Set out 30 minutes before serving.
Adapted from Savory Thoughts

Drop Sugar Cookies
These are my favorite drop sugar cookies. They’re soft and melt in your mouth. The Easter Bunny would be pleased with a plate for himself too! 🐰
Drop Sugar Cookies
1 C Butter, room temp
1 C Sugar
2 Eggs, room temp
1 C Sour Cream
1 tsp Pure Vanilla Extract
1 tsp Lemon Juice, fresh
1 1/2 tsp grated Lemon peel (opt)
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Soda
Combine dry ingredients in a mixing bowl and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and flavorings.
Turn mixer to low and slowly add in flour. Mix just until incorporated.
Chill cookie dough for 2 hours or overnight.
When ready to bake, preheat oven to 375°. Sprinkle about a 1/2 cup of white sugar on a plate to roll cookie dough in.
Scoop out dough with a tablespoon cookie scoop. Roll in white sugar. Place on an ungreased cookie sheet. Use the bottom of a glass to gently flatten the dough.
Bake 7-8 minutes or until bottoms are lightly browned. Let cookies rest on baking sheet for a few minutes before removing to cooling rack. Cool completely before frosting!
Frosting-
4 Tbsp Butter
1/4 C Milk
Pinch of salt
2 1/2 -3 C Powdered Sugar
1 tsp Pure Vanilla Extract
3 Tsp Lemon Juice, fresh
Place butter and milk in a large microwave safe bowl. Microwave for 30 second increments until butter is melted. Gradually mix in 2 cups of powdered sugar. Stir in salt, vanilla and lemon juice. If icing is too thin, add powdered sugar a couple tablespoons at a time until desired consistency is reached. (This icing dries fairly fast so add additional milk if needed.)

Easter dessert idea! 🐣
No-Bake Cherry Breeze
Save time by buying a pre-made graham cracker crust.
Ingredients
1 1/4 C Graham Cracker Crumbs
1/4 C Sugar
1/3 C Butter, melted
8 oz package Cream Cheese, softened
15 oz can Sweetened Condensed Milk
1/2 C Lemon Juice
1 tsp Vanilla
21 oz Cherry Pie filling, chilled
Mix together crumbs, sugar and melted butter. Pat into a 9-inch pie pan. Chill while preparing the filling.
Beat cream cheese until light and fluffy. Stir in condensed milk until thoroughly combined. Stir in lemon juice and vanilla. Pour into chilled crust. Cover with saran wrap and refrigerate a minimum of four hours or overnight. Top with chilled pie filling right before serving.

Words cannot express how incredibly grateful we are to the Prenger family for supporting ICS through the purchase of our Oktoberfest auction dinner. It was a beautiful evening at the Marshall farm. 🥂

Does this count for Taco Tuesday!?! 😁
Spaghetti Squash Taco Boats
1 lb ground beef
Salt, pepper, granulated garlic to taste
2 cups salsa
1-2 cups shredded cheese (use more or less depending on your preference)
2 spaghetti squash
Topping suggestions- jalapeños, salsa, sour cream, cilantro, queso fresco
Pre-heat oven to 400. Line two rimmed cookie sheets with foil. Spray with cooking spray.
Cut each squash in half lengthwise. If you find it difficult to cut, place the squash (one at a time) on a microwave safe plate and microwave for 4 to 5 minutes. Leave in microwave for a couple minutes before handling. It will sizzle but I’ve never had one explode! 😂🧨
Once it’s cool enough to handle, cut in half lengthwise. Scoop out seeds. Place each half cut side down on the cookie sheet. Bake for 30 to 40 minutes, until fork tender.
Season and brown meat. Drain grease. Stir in salsa and 1/2 cup of cheese. Set aside.
When the squash are done baking, use a fork to gently shred the inside of the squash, but leave enough around the edge so the “walls” don’t collapse (see pictures). Divide meat mixture evenly among the squash halves. Sprinkle with cheese. Bake 5-10 minutes or until cheese is melted. Pop under broiler for a minute or two to brown edges and cheese if desired. Top as desired.

Nutella Fruit Dip
We love Nutella year round, but this fruit dip is so yummy for Valentine’s Day! 💝
3/4 C Nutella
1/3 C Powdered Sugar
1 C Cool Whip
8 oz Cream Cheese, softened
Mini Chocolate Chips for garnish
Beat Nutella, powdered sugar and cream cheese together until well combined. Stir in cool whip. Pour into serving dish and refrigerate until ready to serve. Garnish with chocolate chips if desired!
Recipe from Lil Luna Blog

Chicken Parmigiana
Make this classic Italian favorite for your family. They will love you. 😍
Chicken Parmigiana
Serves 4
1/3 C Onion, chopped
1 clove Garlic, minced
1 Tbsp Butter
1 Tbsp Olive Oil
8 oz package Sliced Mushrooms
Splash of Dry White Wine (Chardonnay)
1 14.5 oz can Diced Tomatoes, undrained
1/2 tsp Sugar
Salt, Pepper and Italian Seasoning to taste
2 large Chicken breasts, sliced in half and pounded to 1/4 inch thickness
1/3 C Italian Seasoned Bread Crumbs
4 Tbsp grated Parmesan cheese, divided
1/2 tsp Dried Oregano
1 Egg, beaten
2 Tbsp Milk
3 Tbsp Olive Oil or vegetable oil
1/4 C Shredded Mozzarella Cheese
To make the sauce - In a medium skillet pan, heat butter and olive oil. Sauté onions until tender. Add mushrooms and garlic. Season with salt, pepper and a splash of wine. Cook until tender. Stir in undrained tomatoes, sugar, Italian seasoning and additional salt and pepper. Bring to a boil. Reduce heat. Simmer for 10 minutes, stirring occasionally. Set aside.
In a shallow dish stir together breadcrumbs, 3 tablespoons Parmesan cheese, oregano, salt and pepper.
In a second dish stir together the egg and milk. Dip chicken in egg mixture, then in breadcrumbs.
In a large skillet, heat oil over medium heat. Add chicken and cook 2 to 3 minutes per side or until cooked through. Turn heat down if chicken starts browning too fast. Place cooked chicken in a greased 9 x 13 casserole dish.
Spoon sauce over chicken. Top with mozzarella cheese and remaining Parmesan. Broil 1 to 2 minutes to melt cheese. Watch closely!
Recipe adapted from Better Homes & Garden.

Egg Roll In-A-Bowl
This dish is a healthy alternative to the traditional fried egg roll! 🥡 I used ground chicken, but feel free to use pork, beef or turkey. Leftovers reheat great as well!
Egg Roll In-A-Bowl
1 lb Ground Chicken (or pork, beef, turkey)
1 Tbsp Sesame Oil
5 C or 9 oz pre-shredded Coleslaw Mix
2 tsp Fresh Ginger or 1 tsp Dried Ginger
2 large Garlic Cloves, minced
2 Tbsp Soy Sauce
Toppings- sliced green onions & sesame seeds
Drizzle sesame oil in a large skillet over medium heat. Add chicken and cook until browned. Drain off excess liquid.
Add in remaining ingredients except the toppings. Cook for 3-4 minutes until cabbage is cooked through.
Garnish with green onions and sesame seeds. 🥢
Adapted from Whole Lotta Yum

https://www.facebook.com/100063480969460/posts/625907899535237/

Honey-Garlic Chicken Thighs
These chicken thighs are so flavorful! I highly recommend letting them marinate overnight. The instructions below are for the overnight option, but if that’s not a possibility, let them marinate for at least 30 minutes before baking.
Honey-Garlic Chicken Thighs
1/3 C Honey
1/4 C Soy Sauce
4 green onions, sliced
2 Tbsp Veg or Canola Oil
4 large Garlic cloves, minced
1 Tbsp Apple Cider Vinegar (or white)
1 tsp Sesame Oil
3/4 tsp fresh minced ginger or 1/4 tsp dry (depending on taste preference)
2 1/2 lbs boneless–skinless chicken thighs
Salt and pepper to taste
The night before -
In a small bowl, combine honey, soy sauce, green onions, oil, garlic, vinegar, sesame oil and ginger.
Spray a 9x13 casserole dish with nonstick cooking spray.
Pat chicken dry with a paper towel. Salt and pepper both sides. Place in casserole dish. Pour marinade over chicken. Cover and refrigerate overnight.
Baking instructions-
Preheat oven to 425°. While oven preheats, remove casserole dish from the refrigerator.
Bake 20 to 25 minutes. Flip chicken once during bake time and spoon marinade over the top.
Broil chicken for 5 minutes or until internal temperature is 165°. Chicken should be golden brown.
Serve with rice and stir-fry veggies if desired.
Adapted from Cafe Delights

Honey-Garlic Chicken Thighs
These chicken thighs are so flavorful! I highly recommend letting them marinate overnight. The instructions below are for the overnight option, but if that’s not a possibility, let them marinate for at least 30 minutes before baking.
Honey-Garlic Chicken Thighs
1/3 C Honey
1/4 C Soy Sauce
4 green onions, sliced
2 Tbsp Veg or Canola Oil
4 large Garlic cloves, minced
1 Tbsp Apple Cider Vinegar (or white)
1 tsp Sesame Oil
3/4 tsp fresh minced ginger or 1/4 tsp dry (depending on taste preference)
2 1/2 lbs boneless–skinless chicken thighs
Salt and pepper to taste
The night before -
In a small bowl, combine honey, soy sauce, green onions, oil, garlic, vinegar, sesame oil and ginger.
Spray a 9x13 casserole dish with nonstick cooking spray.
Pat chicken dry with a paper towel. Salt and pepper both sides. Place in casserole dish. Pour marinade over chicken. Cover and refrigerate overnight.
Baking instructions-
Preheat oven to 425°. While oven preheats, remove casserole dish from the refrigerator.
Bake 20 to 25 minutes. Flip chicken once during bake time and spoon marinade over the top.
Broil chicken for 5 minutes or until internal temperature is 165°. Chicken should be golden brown.
Serve with rice and stir-fry veggies if desired.
Adapted from Cafe Delights