White Chicken Chili

White Chicken Chili-bowl of chili

Recipe courtesy of Taste of Home

September has arrived and the weather will be cooling off before we know it.  When the temperatures drop, we eat lots of soup at this house.  The great thing about soup is that it’s a whole meal in one pot.  Also, many soup recipes can be cooked in the crock pot, leaving you free to do household chores, go to work, or my favorite… watch sports.

If your family likes to eat lots of soup, do yourself a favor and buy some actual soup spoons.  You will notice a difference when eating with a real soup spoon, rather than a large tablespoon.  The soup spoon is shallower and has a wider bowl.  This allows the soup to cool faster, but also places it back further on your tongue allowing more and different taste buds to be bombarded with flavor as you eat.  Enjoy!

Ingredients

1 pound boneless, skinless, chicken breasts, chopped

1 medium onion, chopped

1 Tablespoon olive oil

2 cloves garlic, minced

2-14 oz. cans chicken broth (or 1-32 oz. box)

1-4 oz. can chopped chilies

2 teaspoons cumin

2 teaspoons oregano

1 1/2 teaspoons cayenne

chipotle seasoning (optional, it gives the chili a nice smoky flavor)

3-14 oz. cans white beans, (Navy beans, Great Northern beans, Cannellini beans)drained and divided

1 cup Monterey Jack cheese, shredded (I used C0-Jack)

jalapenos, chopped (optional)

 

Directions

  1. In a Dutch oven, over medium heat, cook chicken and onion in olive oil until lightly browned.  Add garlic, cook 1 minute.

White Chicken Chili-onions and chicken

2. You’ll notice that there are quite a few browned bits in the bottom of my Dutch oven, that’s good because there is a lot of flavor in that browned mix.  Slowly add about half of the broth and work the browned goodies loose from the bottom of the pan.

3. Stir in the rest of the broth, chilies, cumin, oregano, cayenne, and optional chipotle seasoning.

White Chicken Chili-broth

4. With a potato masher, mash one can of beans until smooth.

White Chicken Chili-mashed beans

5. Add all the beans to the Dutch oven (smooth and whole).  At this point you can finish cooking the chili on top of the stove, or in the oven:

If cooking on top of the stove, bring to a boil, then reduce heat to low.  Simmer the chili for 20-30 minutes, or until the chicken is cooked and the onions are tender.

If cooking in the oven, set the temperature to 170° F-190° F (crock-pot setting) and cook for about 4 hours.

6. Top each serving of chili with cheese and optional chopped jalapenos.

White Chicken Chili-bowl of chili

Advertisements

Wraps

Wraps-on-plate-with-apples

Recipe courtesy of the Commissary Deli at RAF Chicksands AB, England

Back in the early 90’s, while we were stationed at RAF Chicksands AB, England, I happened to be at the commissary deli counter one day when someone was picking up a party tray.  Unlike the usual party tray of folded meat and sliced yellow and white American cheese, this one was different.  It was so colorful and eye-catching, lying on a bed of curly lettuce.

I had never heard of a wrap before, and after seeing how pretty they looked, I was hooked; I had to know how to make one.  So I snagged a pen from my purse and spent the next ten minutes picking the brain of the girl working at the deli counter.  When I left the commissary that day I had all the ingredients necessary to make these wraps, and a sketched diagram of the placement of each element.

Tortillas come in lots of flavors and you can put nearly anything in a wrap.  Substitute leftover chicken, pork, or beef and the veggies of your choice for a quick weekday dinner.  You may even decide to have a warm wrap and fillings instead of a cold one.  If so, just place the tortillas on a plate, cover with a damp paper towel, and nuke for 30-45 seconds before filling them.

All these years later and we almost always have the ham and turkey wraps because they are still our favorite.  Every time I make them I have to make extras because Mark wants them for lunch the next day.  These wraps are wonderful party fare because all the work can be done the day before.  They are also great for after-school snacks or served during halftime of a football game.  However, they are especially nice served with fresh berries or peaches on a lazy summer day.  Enjoy!

 

Ingredients

1 package large tortillas (I used sun-dried tomato flavored)

1 8 oz. brick cream cheese, softened

dried chives or Italian seasoning (to flavor the cream cheese)

1/2 pound sliced cheese of choice

1-2 pounds meat of choice (if using deli meats, have them shaved as they look better in a wrap and you can stretch them further)

about 10 baby carrots, sliced thin, longways

3 green onions, chopped

1 head iceberg lettuce

 

Directions

1. Prepare the veggies and have all your ingredients layed out in front of you.  It is best if you work on one wrap at a time.  Mix the cream cheese and herbs of choice.

Wraps-tortilla

2. Spread a thin layer of the cream cheese mixture over the entire tortilla.

Wraps-with-cream-cheese

3. Referring to the picture, place the sliced cheese on one side only of the tortilla about 1/4 of the way around.  Cut the cheese in half if necessary.

Wraps-with-cheese

4. Place about 2 good handfuls of meat on top of the cheese.

Wraps-with-meat

5. Place carrot slices down the length of the meat.  Sprinkle chopped green onions over the meat.

Wraps-with-carrots-and-onions

6. Place a thick layer of iceberg lettuce on top of everything.

Wraps-with-lettuce

7. Tightly roll up the tortilla.  Slice the wrap into sections.  Serve cut-side up.

Wraps-on-plate-with-apples

Chicken Pot Pie with a Stuffing Crust

IMG_0071

Recipe courtesy of Elizabeth Levesque

My husband is not a big fan of pie crust, so I started making chicken pot pie with a stuffing topping years ago, and he loves that. I buy the plain stuffing crumbs and season them to our taste, with sage, onion, celery, etc.  This is a great recipe for leftover chicken or turkey.  It goes together in mere minutes (the veggies go in frozen) and you can easily adjust the recipe to the size of your crowd.  It smells divine and Bobby says that it tastes just like Thanksgiving.  It only takes about 40 minutes to bake, so you won’t have to miss too much of the Stanley Cup playoffs.  Enjoy!

Ingredients

9×13 inch casserole dish (this feeds roughly 6-8 people)

1 deboned rotisserie chicken (I only used the white meat), or leftover cooked chicken or turkey

frozen veggies ( I try to have a ratio of 1 part chicken or turkey to 2 parts veggies)

3 cups chicken gravy, bottled, packaged or homemade

6 cups Pepperidge Farm plain stuffing crumbs, or Stove-Top stuffing, etc.

2 cups chicken broth

4 Tablespoons butter

diced celery and onion to taste

sage

 

Directions

1. Preheat oven to 350°F.

IMG_00521

2. Cut the chicken into chunks, place in casserole dish.

3. Pour frozen veggies on top of chicken, breaking up the clumps.  Mix together in the casserole dish.

IMG_0053

4. Pour chicken gravy over mixture in casserole dish.  Mix everything together and spread evenly in dish.

5. Make stuffing; melt butter in a large saucepan, add diced onion and celery, saute until veggies are soft.  Add chicken broth and sage.  Bring to a boil, remove from heat and add stuffing crumbs, mix well.

6. Drop stuffing in small clumps onto mixture in casserole dish.  Cover mixture completely with stuffing.

IMG_0062

7. Bake for about 40 minutes, or until the casserole is bubbly and the stuffing is toasty brown.

Jerri’s Chicken Salad

Jerris-Chicken-Salad-on-plate

Recipe courtesy of Jerri Parker

My sister Jerri is a great cook; She can walk through a kitchen, grab random stuff along the way from the fridge and pantry, and put it together almost effortlessly into a wonderful meal (she’s also a great pie baker).  I called her today and this is what she was making for dinner.  It didn’t occur to me to add grapes and nuts to chicken salad, but Mark loves it.  I like to use sandwich pocket bread for this salad.  I place lettuce leaves inside the bread to act as a barrier against the moist chicken salad, and also to give the sandwich more crunch. My sister also suggests that it can be served with crackers and celery sticks in place of the bread.  Either way, this is a nice variation on an old classic and a wonderful meal to serve when you’re trying to beat the heat.  Enjoy!

Jerris-Chicken-Salad-grapes

Ingredients

4 chicken breasts, cooked, cooled and cubed or torn into bite-sized pieces

25 grapes, either green or red (must be seedless), cut in half

1/3 cup nuts (pecans or walnuts work the best), chopped

2 Tablespoons onion, diced

celery seed, to taste (1 used 5 good shakes)

salt and pepper

slightly less than 1/2 cup mayo or Miracle Whip

2 Tablespoons mustard

hard-boiled eggs, diced (optional)

 

Directions

Jerris-Chicken-Salad-ingredients

1. Shred or chop the chicken and place in a large bowl.  Add the grapes, nuts, onion and celery seed, and diced hard-boiled eggs.  Look at your combination in the bowl…does it need more of anything?

Jerris-Chicken-Salad-salad-without-mayo

2. After you are happy with the quantities of your ingredients, add enough mayo to hold it all together and a little dab of mustard to give it some zing.  Salt and pepper it to your taste and serve in pocket bread, or in a bowl with crackers and some celery sticks.

Jerris-Chicken-Salad-on-plate