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White Chicken Chili Recipe

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The Great Chicken War!

The Great Chicken War! (Photo credit: dog.happy.art)

This award-winning white chicken chili recipe is delicious and easy to make, too.  It won first place in a recent chili cook-off contest at a friend of mine’s neighborhood party.

White Chicken Chili

  • 6 chicken breasts (boneless & skinless)
  • 5 c. chicken broth
  • 4 c. medium salsa
  • 2 48 oz.  jars great northern beans
  • 2 c mozzarella cheese (part-skim)

Boil chicken breasts in broth; remove from broth; shred while still warm (using two forks).   Put chicken back in broth, add salsa and beans.  Simmer.  Add cheese 30 minutes before serving.

 

Black Bean Soup

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natural chicken broth

natural chicken broth (Photo credit: Wikipedia)

I got this recipe from a TV series I discovered called Drop 5 Pounds on The Cooking Channel.  It is flavorful, easy to make, healthy, and I finally get to use my immersion blender for what it was intended to do.

INGREDIENTS

  • 1 cup salsa
  • 1 pinch allspice
  • Two 15-to-19-ounce cans black beans, drained and rinsed
  • 3 cups low-sodium chicken broth

DIRECTIONS

In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot.

Serving size per 1 cup: 240 calories

Make it a Drop 5 Meal by adding:
A dollop of reduced-fat sour cream on top, and serve with 2 cups mixed greens tossed with 10 pumps spray dressing, 1 ounce baked tortilla chips (around 17 chips) and a pear. 513 complete meal calories.

Blackberry Cobbler Recipe

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Vintage Pie Dough Pastry Whip

Blackberry

Blackberries

It is the end of February and I am already thinking of what I will do with the blackberries I plan on gathering this summer.  I remember running across wild blackberries on a hike in Chuck Swan last year and I was unprepared.  When blackberry season comes this year, I will be sure to have a container with me when I am out and about.

In the meantime, in anticipation of the fresh juicy berries, I found this recipe in Country Gardens Magazine (Spring 2011) for Blackberry Cobbler that I definitely want to try.  It appeals to me because it doesn’t look like it will be too sweet — the fruit will take center stage.

Also in anticipation of future baking projects, I found a vintage pie dough pastry whip at a flea market that will be a lot of fun to use.

Blackberry Cobbler Recipe

  • 8 c. fresh blackberries
  • 1 1/4 c sugar
  • 1 1/2 t. finely shredded lime peel
  • 2 T lime juice
  • 1 T cornstarch
  • 1 1/4 c all-purpose flour
  • 1 1/4 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. fine sea salt
  • 6 T unsalted butter cut into small cubes and chilled
  • 1/4 c buttermilk
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss together the blackberries, 1 c. of the sugar, and the lime peel.  In a small bowl, whisk together lime juice and cornstarch until smooth.  Drizzle the lime juice mixture over the blackberry mixture and toss to combine.  Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 1/4 c. sugar.  use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal.  Make a well in the center of the flour mixture.  Pour the buttermilk into the well and stir with a fork until the mixture comes together.  Crumble the dough evenly over the top of the blackberry mixture.
  4. Bake the cobbler for 40-50 minutes or until the blackberry filling is bubbling and the topping is golden brown.  Let the cobbler stand for 10 minutes before serving.  Makes 8 servings.

 

Sweet Potato Spoon Bread Recipe

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Sweet Potato Spoonbread with Friends Carolyn, Nancy, and Pam.

I love to try new recipes on family and friends and this one is a WINNER.  This recipe caught my eye because we are in the South now, and I wanted to enthusiastically embrace some of its traditions.  I am so glad I did!  It is not what you think — it is savory, not sweet!  Light and fluffy.  It is a souffle!  And so quick and easy to make.  This definitely is going to be a family tradition from now on.

It came from this year’s December Better Homes and Gardens magazine, but I modified it slightly and used curry instead of thyme. I also modernized it — using the microwave to cook the sweet potato.

NOTE:  For perfect consistency, gently fold in egg whites, leaving visible swirls.

Spoon bread is a cross between grits and corn bread, with a lovely dense pudding-like texture.

Prep:  25 minutes;  Bake 35 minutes;  Stand 10 minutes; Oven 350 degrees F.

  • 4 T. unsalted butter (1/2 stick), melted
  • 2 medium sweet potatoes (about 1 lb.)
  • 2 1/2 c. milk
  • 1 T. fresh thyme (or try curry instead)
  • 1 T. light brown sugar
  • 2 t. coarse sea salt
  • 1/2 t. freshly ground black pepper
  • 1 c. finely ground white or yellow cornmeal
  • 4 large eggs, separated
  • 2 t. baking powder

Preheat oven to 350.  Generously grease 2-quart souffle or casserole with 1 T. butter.

Cut large sweet potatoes in half.  Put in covered glass dish and microwave on the potato setting until soft to touch.  Cool.  When cool enough to handle, remove and discard peels.  In large bow,l mash potatoes.

In large saucepan, bring milk, thyme, sugar, salt, and pepper to a low boil over medium heat.  In slow steady stream, whisk cornmeal into milk mixture.  Cook, whisking constantly, 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan.  Remove from heat; cool slightly.  Add potatoes, egg yolks, remaining 3 T. butter and baking power to milk mixture; stir to thoroughly mix.

In large mixing bowl, beat egg whites with electric mixer until soft peaks form.  Gently fold whites into the potato mixture.

Spoon batter into prepared dish.  Bake 35 to 40 minutes, until internal temperature reaches 165 degrees F.  Edges will be firm and the center a little soft.  Remove from oven.  Let stand 10 minutes.

Serve warm.  Makes 8 servings