White Chicken Chili and Cornbread

Today it feels more October and not at all like July so I decided to make White Chicken

 Chili and cornbread for dinner.

 It was pretty amazing! And before I forget what I did if figured I would post a blog with the recipe.

White Chicken Chili

4 cups navy beans cooked and drained

1 onion chopped fine

2 cloves garlic chopped fine

2 cups chicken broth

2 chicken breasts cooked and shredded

1 cup Verde salsa

1 cup frozen corn

1/2 tsp oregano

1/2 tsp chili powder
1 tsp cumin
1/4 tsp fresh cracked black pepper
1 small splash of liquid smoke (I have chipotle flavored... YUM!!!)




Take 2 cups of the navy beans and mash them up. set aside. In a big, heavy bottomed pot saute the onions and garlic until translucent. Add everything else and simmer for about 30 minutes. Serve with shredded pepper jack cheese if desired.



Cornbread

1 cup cornmeal

1 cup flour

4 tsp baking powder

4 tablespoons sugar

1 tsp salt

1 egg

1/4 cup oil

1 cup milk

Combine cornmeal, flour, sugar, salt and baking powder in a medium bowl. Add additional ingredients and stir until combined. Pour batter into an 8x8 baking dish and bake at 425 for 30 minutes or until a toothpick inserted into the center on the cornbread is clean.

It was a huge hit with the kids and it is very mild. If you want to kick up the heat (like I did) add a few drops of your favorite hot sauce.

I hope you are having sunnier weather wherever you are! Feel free to save these recipes for a far off fall day!

Recipes I submited for the Family Cookbook

I thought I might share the recipes I submited for the family cookbook. They are not too great but my family loves them. I have a lot more to share but I don't have a ton of time to type them all out. Well anyway, here they are. I hope you enjoy them.

Caramel apple pie
5 apples
¼ cup butter
½ batch of Homemade Caramel warm or 30 premade wrapped caramels, warm
Prepared pie shell

Peel, core, and slice apples. Cook in a medium sauce pan with butter. When apples are about halfway cooked Add caramel and stir. When caramel is melted pour mixture in a prepared pie shell. Add top crust. Cut slits in top crust. Bake at 350 degrees for 35 mins. Serve with caramel or vanilla ice cream.

Banana “Sushi”
2 slices of bread with or without crust
2 tablespoons peanut butter
1 medium banana

Overlap bread slices by about ½ inch. Roll out with a rolling pin. Spread out peanut butter. Roll bread around banana. Slice into circles ½ to 1 inch thick.

Chili and Cornbread Crockpot meal

1 lb ground beef
1 small onion
1 clove garlic
1 can diced chilies
2 cans store bought chili
1 can diced tomatoes
1 package of jiffy cornbread mix or ½ batch scratch cornbread

Sauté ground beef, onion, garlic, and chilies in a large high sided skillet until ground beef is brown and onions are soft. Add canned chili and tomatoes. Pour into 4 qt. crock pot.
Mix cornbread as directed on package or homemade recipe. Carefully spread cornmeal mix over chili. Set crock pot to high and cook of about 4 hour or until toothpick inserted into the middle of the cornbread comes out clean.

Asparagus and Swiss cheese chicken

2 boneless skinless chicken breasts cut in half
4 slices Swiss cheese
12 spears of asparagus
1 can cream of mushroom soup
½ cup chicken broth
1 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder

Sandwich chicken breast half in between two pieces of plastic and with either a meat mallet of small frying pan pound chicken breast until less the ½ inch thick. Repeat with remaining 3 chicken pieces. Place 1 slice of Swiss cheese on the cut side of the chicken, on one side add 3 asparagus spears and roll chicken up. Using 3 toothpicks close roll up.
In a small bowl mix remaining ingredient. Pour cream soup mixture into the bottom of a 9x13 pan place chicken rolls on sauce bed. Spoon some sauce over chicken. Bake uncovered in a 375 degree oven of 35 mins or until chicken is done. Let cool in pan of 10 mins. Remove toothpicks and spoon more sauce over the chicken. Serve with your favorite salad and rolls.