Chili in July?!

Missy Tippens

My daughter and I worked at Starbucks yesterday and didn't get home until after 5 pm. We had a pack of chicken breasts and needed to make something quickly (and felt too tired to work very hard on it). I wanted to do my favorite, quick and easy chicken parmesan. However, my daughter has gotten burned out on it since I make it so often.

So then it hit me... it's hot out, but I think I sure would enjoy my favorite white chicken chili made in the Instant Pot. I've shared it here before so thought I would post it again. I was surprised how much I could enjoy it on a Georgia summer day! It never goes out of style. :) So, drum roll... here's a winter favorite in July! (a re-post of my fall 2018 recipe).

I was on a retreat this past weekend (will share photos from that soon) and they shared this recipe. I decided to make it last night.

Go here to find the recipe (at Natasha's Kitchen blog).

Of course I had modify it. I didn't have all the ingredients. (Surprise!! LOL) I know, I know. I never seem prepared for cooking. I guess it's a personality flaw. :)

I put in two large, mostly-frozen chicken breasts. Then I topped with the black beans, white beans, canned corn, green chilis (because I realized the can of Rotel had expired in 2017!), a can of diced roasted tomatoes, spices (because I didn't have the Ranch dressing mix), And some water with chicken seasoning (because I didn't have chicken broth and decided not to use the vegetable broth). And then I put the chunks of cream cheese on top--using fat-free to fit better in my Weight Watcher's points (with a little fear that it wouldn't be as good).

I forgot to take a photo! But it looked so tasty with all the bright colors of corn and tomatoes and beans.

I put it on high for 23 minutes (recipe calls for 20 but I assumed that was for thawed chicken breasts). I used natural release--well, planned to. I admit I was impatient and put a dish towel over the valve and released it after about 10 minutes.

I shredded the chicken, put it back in the pot and served. Some of you may need to close your eyes, but I also sprinkled on some dried cilantro. :) Using regular cream cheese would have made it creamier, but it was still excellent.

It was yummy and perfect for a cool rainy day!

www.missytippens.com

White Chicken Chili (Instant Pot!)

I was on a retreat this past weekend (will share photos from that soon) and they shared this recipe. I decided to make it last night.

Go here to find the recipe (at Natasha's Kitchen blog).

Of course I had modify it. I didn't have all the ingredients. (Surprise!! LOL) I know, I know. I never seem prepared for cooking. I guess it's a personality flaw. :)

I put in two large, mostly-frozen chicken breasts. Then I topped with the black beans, white beans, canned corn, green chilis (because I realized the can of Rotel had expired in 2017!), a can of diced roasted tomatoes, spices (because I didn't have the Ranch dressing mix), And some water with chicken seasoning (because I didn't have chicken broth and decided not to use the vegetable broth). And then I put the chunks of cream cheese on top--using fat-free to fit better in my Weight Watcher's points (with a little fear that it wouldn't be as good).

I forgot to take a photo! But it looked so tasty with all the bright colors of corn and tomatoes and beans.

I put it on high for 23 minutes (recipe calls for 20 but I assumed that was for thawed chicken breasts). I used natural release--well, planned to. I admit I was impatient and put a dish towel over the valve and released it after about 10 minutes.

I shredded the chicken, put it back in the pot and served. Some of you may need to close your eyes, but I also sprinkled on some dried cilantro. :) Using regular cream cheese would have made it creamier, but it was still excellent.

It was yummy and perfect for a cool rainy day!

www.missytippens.com

The Great Christmas Tree Hunt and Chili Supper 2017

This weekend was the long-awaited Christmas Tree Hunt!

Jan here, sharing one of our favorite Black Hills traditions - our church's annual Tree Hunt and Chili Supper.

We rarely need an excuse to head up into the Hills on a beautiful Sunday afternoon, especially when we get to do it with a few of our closest friends!

I think I've mentioned how our church is growing...sixty-one folks from our church gathered for this year's hunt.

photo by Janet Sartorius :-)

The weather was a lovely 55°, even though it was a bit overcast due to an approaching storm front. This lovely spot in the middle of the Hills is expecting 4"-6" of snow overnight Sunday and into Monday, our first real snow of the season.

But we found our tree, and then we all headed back to the church for the chili supper.

I made one of our favorite chili recipes this year - Chili Verde - which is really more white than green. :-) But it's tasty, not too spicy, and super easy to throw together.

Chili Verde

ingredients:

2 quarts chicken broth

2 cups cooked, diced chicken (I often use canned chicken)

3 cans Great Northern Beans, or another large white bean

2 small cans diced green chilies

1/2 medium onion, chopped

2 Tablespoons cumin

1 1/2 teaspoons oregano

1/2 teaspoon chili powder (I used chipotle chili powder)

1 teaspoon garlic powder

salt to taste

Combine the ingredients in your slow cooker, large pot, or pressure cooker.

In the slow cooker, cook on high for 4 - 6 hours.

In a large pot (stove-top), simmer on medium heat for about an hour.

In a counter-top pressure cooker (aka Instant Pot), cook for 10 minutes on high pressure and use the natural pressure release (about 30 minutes total time.)

That's it! Super simple, and delicious on a snowy, stormy day.

And this is a perfect dish to make when you want or need to use your pantry. I always keep a stock of these ingredients on hand, so this is a dish I can make even if we haven't made a trip to the store in a few weeks...or months. 

So, where is your favorite spot to find your Christmas tree?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com

White Chicken Chili

with Missy Tippens

With the new year and wanting to try to eat better, I recently tried a new service. It's called $5 Meal Plans. For $5 a month, you receive menus and shopping lists for six main dishes a week (plus some extras). I really like it so far! Especially the shopping list. I don't buy everything, only items for those dishes that I plan to make (it's coded so you can figure out which items go with which recipes). I also love that the recipes are healthy, and they're not expensive. They say that each meal costs about $2 or less per person. (Note, I do NOT receive compensation for telling you about this. :))

The first menu item I tried making was the White Chicken Chili. I loved it! Here's my adaptation.

White Chicken Chili

Adapted from $5 Meal Plans

15 oz can Great Northern white beans (or make using dried beans by soaking ahead of time)
2 large boneless chicken breasts
1 small white onion (I used a sweet onion), chopped
4 oz can green chilies
4 cups chicken broth
1 tsp ground cumin
salt and pepper to taste
1 cup sour cream (I used light sour cream)
½ cup heavy cream or whole milk (I used light half-and-half)

Heat onions in soup pot in a little bit of olive oil until softened. (The original recipe has you start out by just dumping most of the ingredients into the pot. But I always like to cook my onions a little first.) 

Add the chicken, broth, chilies, and spices. Let simmer for 30 minutes.

Use two forks to shred the meat. I pulled out the chicken to do this so I wouldn't splatter hot broth all over the place.

Add the chicken back to the pot. Stir in the half-and-half and sour cream and serve immediately.

This was so simple and delicious! I've also made an amazing Thai Curry Salmon. I think I'm going to really enjoy $5 Meal Plans!

www.missytippens.com

Revisiting White Bean Chili and Reminiscing

As I'm sure most of you know, a good portion of the United States has been in the deep freeze. Then again, it is winter. I still don't get why some of the news reporters act as though we should be surprised by this. Nonetheless, this kind of weather equates to hot soups, stews and chili, at least for me. 

Last week, number one son requested I make White Bean Chili. Good idea. We haven't had that in a while so, being the good mom that I strive to be, I granted his wish. It was so good. Not to heavy, but oh so warm and yummy. And, since I didn't have a post ready for today, I thought why not revisit that dish here at the cafe. I know you won't be sorry.

Now there are two ways you can do this. The quick and easy way, or the longer, drawn-out way. This time, I did the easy way.

Here's what you're going to need:

• 4 - 14 1/2 oz. cans navy beans, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 - 14 1/2 oz. cans chicken broth
• 1 tablespoon ground white pepper (you can use black, white just makes it invisible)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves (secret ingredient)
• 5 cups chopped cooked chicken (grocery store rotisserie chickens are great for this)
• 2 - 4 oz cans chopped green chilies (remember, they're not hot)
• 1 tsp. salt

Saute onion and garlic in olive oil until soft.

Add chilies, 3 cans of broth, and seasonings. Stir together, cover, and simmer for 10-15 minutes to let the spices incorporate.

Now, add your beans, chicken, and the last can of broth.

Put the lid back on and simmer for 1 hour.

Serve alone, or top with sour cream, cheese, green onions, or whatever you like.

 

The long version of this recipe involves dried navy beans. Soak them overnight. Drain. Then put them in a dutch oven with 3 cans of chicken broth, the chopped onion, garlic, pepper, oregano, cumin, and cloves. Bring to a boil; cover; reduce heat, and simmer 2 hours or until beans are tender. Then add the last can of chicken broth, the chicken, green chilies, 1 cup of water, and the salt.

In some ways, I think the long version tastes a little bit better, but time is usually of the essence. 

You'll have to forgive me, but I'm feeling a little bit melancholy. You see, today is my baby's birthday and he's turning--sniff, sniff--16. Oh, I know most of you have been through this before, as have I, but where has the time gone? 

It seems like only yesterday he was a little butterball, running around in diapers.

Is that a happy face or what?

His hunting days started early. These days, though, he's traded his six-shooters for a bow.

Today he's taller than his dad.

Happy Birthday, Michael! 

Tina Radcliffe's Borrowed Chicken Chili!

Tina Radcliffe & Borrowed Chicken Chili

Interestingly enough, I got this recipe from the creative genius who does my cover art for my Tina Russo books, Rogenna Brewer. (and she got it from her bachelor son!)

Chicken Chili

2 – 3 large, frozen boneless chicken breasts 

3 cans of black beans

3 cans of kidney beans

2 cans of corn

2 cans of diced tomatoes 

1 can of tomato paste (one large or two small)

2 packages chicken chili seasoning or regular chili seasoning

Everything, including the juices (meaning- do not drain anything) goes into the crock pot on low for 8 hours.  Shred the chicken with a fork.  Season to taste.

I prefer regular chili mix and no corn.

I made a batch of cornbread (Jiffy) to go with, and promptly over baked. Still delicious crumbled on top with a bit of shredded Pepper Jack cheese. Fantastic and lasts two nights. You could even put it on a large baked potato for variety.

Don’t eat meat? My son the vegan recommends this alternative ingredient:

Since it was so easy, I had time to peruse my latest cookbook checked out from the library: Lidia’s Commonsense Italian Cooking: 150 Simple and Delicious Recipes Anyone Can Master.

Baked Rigatoni and Zucchini! Yum!