White Chicken Chili's

I got this recipe from my friend Aubrey Walker. She brought it to me one evening when the house was turned upside down while we were putting in the kitchen with some awesome Refrigerator Biscuits (also found on the blog). Every time I have this I think, "Oh this is so good!" Cameron thinks it's spicy hot--so if you have kids you might want to play with the spices to your liking. I am going to post Aubrey's original recipe and then tell you what changes I made in notes following it. Aubrey said this freezes well.

1 lb cooked Chicken cubed (I diced mine into small bite size slightly larger than a bean)
1 1/2 teaspoons garlic powder
1 medium onion chopped
1 Tablespoon Vegetable oil (I used olive oil or Canola oil)

Saute those together until the meat is cooked through. Then add:

2 cans Great Northern Beans, rinsed and drained
16 oz Chicken broth ( I used 24 oz and I think that you could EASILY stretch this recipe for the budget by adding more here)
2 (4 oz) cans chopped green chili's
1 teaspoon salt
1 teaspoon cumin--don't double if you make a double batch
1 teaspoon ground oregano (I used 1/2 teaspoon)
1/2 teaspoon pepper
1/4 teaspoon ceyanne pepper--don't double (I used close to 1/8 tsp.)

Bring to a boil and reduce heat and simmer for 30 minutes. Then add

1 cup sour cream
1/2 cup whipping cream (I forgot to add both of these! Crazy as I had both on hand and that is why I chose the recipe for dinner--duh! But I liked it without it too. It makes the chili more HEART healthy and lower in fat! Can't complain right!!)

After adding the sour cream and cream don't allow to boil again just heat it through. Dish up and enjoy! (If you choose not to add the creams this recipe would freeze well. We also added the sour cream later trying to turn down the heat for Cameron.)

**I think that adding the cream and sour cream tones down the heat, but for us I think 1/8 teaspoon ceyanne pepper is good for starters.
***The picture above is what it looks like without the creamy ingredients.

Last night we had a RS Enrichment night--Theme Use your Beans (food storage night)

This recipe is Betty Hubbell's and was really good. It is different than the first recipe of Aubrey's in taste. It has a nice cheese flavor to it. (It was nice to taste them within a few days of each other. I enjoyed them both.

WHITE CHICKEN CHILI

4 Chicken breast cooked in 1 Tablespoon Olive oil
4 or 5 cups cooked Great Northern Beans
4 cups Chicken broth
2 onions chopped
4 cloves of garlic
2 to 4 cans chopped chilies
2 teaspoons Cumin
1/2-1 teaspoon Cayenne pepper
1 teaspoon Oregano
1 cup chopped fresh Cilantro

Simmer 1-3 hours. Thirty minutes before serving add:
1 cup Half and Half
3 cups shredded Monterey cheese

Do NOT BOIL after adding Half and Half and cheese. Keep warm. She said this Chili freezes well too.

Refrigerator Biscuits

These are the biscuits Aubrey Walker serves with her White Chicken Chili! Delicious!! She got the recipe from Essential Mormon Celebrations by Julie Badger Jensen. Sorry I don't have a picture of this, but it looks like the typical Baking Powder Biscuit.

1 (.25 oz) pkg dry yeast (equivalent to 1 1/2 tsp.)
1/2 cup warm water
5 cups flour
3 Tablespoons sugar
1 Tablespoon Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or shortening (No wonder they are scrumpteous!)
2 cups buttermilk

Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes. In a large bowl, sift together flour, sugar, baking powder, soda, and salt. Cut in the butter with a pastry blender or two knives. In a seperate bowl, combine buttermilk and dissolved yeast mixture; add to dry mixture, stirring only until moistened. Put dough in a large plastic container. Cover and refridgerate for serveral hours before baking. Dough can be stored in refigerator for up to one week. When ready to bake, carefully roll out dough to 1/2" thickness on a well floured surgace. Cut desired shape (When Aubrey brought these to us they were hearts so this is now called "Heart Bread" by Cameron and Quin.). Place biscuits on a greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden brown. Makes 3 dozen biscuits. (Aubrey said that she prefers to cook them all the day she makes them. She doesn't like the way they taste after being refigerated beyond the first day.)

Caramelized Chicken with Cranberry Conserve

This recipe is from Southern Living Christmas Cookbook, p. 114. It was fun for a change and very rich.
Prep: 15 minutes, cook 22 minutes, other 1 hour

3 Tablespoons frozen orange juice concentrate thawed
2 Tablespoons balsamic vinegar
2 Tablespoon dry sherry
1 garlic clove, minced
4 skinned and boned chicken breasts
3 Tablespoons brown sugar
1 Tablesppon dark sesame oil
1 small onion, chopped
1/2 cup dried cranberries
1 to 2 Tablespoons sesame seeds toasted, (optional)
1 to 2 Tablespoons minced green onions, (optional)

Combine first 4 ingredients in a large zip top freeze bad; add chicken. Seal bag and chill at least 1 hour. Remove chicken from marinade, reserve marinade.

Cook sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserve marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.
Yeilds 4 to 6 servings demending on the size and amount of Chicken you use. I personally think the sauce on this one is so rich you could make a single batch of the sauce and double the chicken. It has been a couple of months since I made this so I am having a brain freeze on anything else I might suggest (I have to do better on blogging them the week I make them. This one was cooked at my sister-in-laws when I didn't have a kitchen. Thanks to Echo for letting us camp in their kitchen and do a combined dinner frequently during our remodel job.)

Chicken with Mushroom Sauce

My little family enjoyed this recipe. Quin loves mushrooms! He often wants to buy them at the store when he gets to tag along and help me shop, so this was a treat for him. The original recipe calls for Turkey cutlets, but I rarely have turkey on hand so I substituted chicken tenders instead. I have made it with both and it comes out to be a personal preferance of poultry if you ask me.

4 (4 oz) turkey or Chicken cutlets
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup butter or margarine, divided
1 cup sliced mushrooms
1 (14.5 oz) can chicken broth

Coat cutlets in 1/4 cup flour seasoned with garlic salt and pepper.
Melt 1 Tablespoon butter in a skillet over medium-high heat. Add cutlet. Cook until lightly browned, about 5 minutes per side; drain. Transfer cutlet to serving platter cover and keep warm.
Heat remaining butter in skillet add mushrooms. Saute for 5 minutes. Stir in remaining flour; cook until bubbly, about 4 minutes.
Stir broth into skillet. Cook, stirring continually, until slightly thickened, about 3 minutes. Drizzle sauce over cutlets and serve.

A perfect side dish for this meal is green beans or a toss salad.

Ramen Noodle Stir-Fry

This recipe came to us by way of the Shambaugh family cookbook-Jack's aunts.  This isn't a to die for recipe, but the kids like it because of "Ramen Noodles" and I like it because stir-fries are always quick when you need a meal in a hurry. 

1 (3 oz) pkg. Oriental Ramen Noodle mix

2 teaspoons Cornstarch

1 1/2 teaspoons soy sauce (reduced sodium)

1 teaspoon rice vinegar or white wine vinegar

1/4 teaspoon crushed red pepper

1 Tablespoon toasted sesame oil (or another cooking oil you have one hand.)

4 cups Broccoli floweretts or any mix of vegetables (I personally love the the Costco-Kirkland brand stir-fry mix!!)

Chicken Breast or Lean Beef, cut into bite-size pieces (optional)

Break noodles into pieces; reserve seasoning packet. Place noodles in a 1 quart microwave safe casserole dish. Add one cup warm water. Microwave on High for 2 1/2 to 3 minutes or until noodles are softened, stirring twice , drain.

Sauce: in a small bowl combine the seasoning packet, 2/3 cup cold water, corn starch, soy sauce, vinegar and red pepper. Set aside.

In a large skillet or WOK heat oil over med-high heat. Stir-fry vegetables 3-4 minutes or until crispy-tender. Cook, stirring until bubbly, then cook one minute more.

You can also stir-fry chicken breast or lean beef first and then add with the noodles and sauce.

*The picture shows a side of mini egg rolls found in the freezer section of the grocery store.

One-Crust Chicken Pot Pie

This recipe comes from Five-Star Recipes From Well-Known Latter-Day Saints compiled by Elaine Cannon. It is a recipe submitted by Roger and Melanie Hoffman.

1/3 cup butter
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
2 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cubed
1 (10 oz) package frozen peas and carrots
1 1/2 cups Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened.

Preheat oven to 425 degrees. Heat butter in a 2-quart saucepan over low hear until melted. Stir in 1/2 cup Bisquick, onion, and pepper. Cook over low heat until bubbly. Stir in broth and milk. Heat to boiling, stirring constantly . Boil, stirring, for 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

In a separate bowl, combine remaining ingredients to form a dough ball. (I learned that it is better it cut it together like making a pie dough.) Roll dough out until it is large enough to fit casserole dish (9 x 13). PLace chicken mixture into casserole dish and cover with dough. Cut several slits on top to allow steam to escape while baking. Bake for 20 to 25 minutes, until crust is deep golden brown.

Mulligatawny--Family Fun Feb'09

We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.

4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)

Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91