White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.
A great recipe to make for a crowd, perhaps New Years Day!
Crockpot White Chicken Chili
1 lb. chicken breasts (~2 large chicken breasts)
15 oz. can great northern beans, drained and rinsed
1 can corn, drained
4 oz. can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
What smells more like fall than the roasting of Hatch Chiles? This easy pizza recipe is a real delight with an abundance of flavor. I love the Hatch Green Chile Cheddar Dip from the grocery store or Costco and decided to use it as the base for this yummy pizza. What fun to experiment with new toppings…get creative!
Daughter, Megan, an I made it again the other day and used Stonefire Pizza Crust (or any premade pizza crust). Megan suggested that fresh sweet corn would be a great addition, along with the yummy caramelized onions.
Pizza with Hatch Chiles, Bacon & Caramelized Onion
Pizza Dough (from your favorite recipe or available in grocery stores)
Hatch Green Chile Dip (Available at Grocery Stores or Costco)
Cooked Bacon (4-6 slices) broken into pieces
One Large Onion, peeled and thinly sliced
1 tablespoon olive oil
Roll the pizza dough to your baking pans dimensions. Sprinkle baking pan with cornmeal. Place dough on pan. Use fork to poke holes in pizza dough.
Prebake pizza dough for 5-6 minutes at 400 degrees.
Cook bacon until crisp.
Heat 1 tablespoon olive oil and add sliced onion. Cook slowly until onions are brown and caramelized.
Remove pizza dough from oven. Spread with Green Chile Dip. Sprinkle with bacon bits and onions.
Bake for another 5-10 minutes until dough is brown and cooked through.
A suggestion from my good friend, Maribeth, and addition of caramelized onions suggested by my daughter, Megan. We have a winning combination!
Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected. Of course, what doesn’t taste good when mixed with cheese and sausage?
A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits. After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!
Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ. MMMM, MMMM, good!
CHEESY SAUSAGE GRITS
1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)
Preheat the oven to 325°F.
Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
Saute the sausage and onions, breaking the sausage into small pieces.
Drain the grease from the sausage and onions.
Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
Combine the sausage and onions with the grits mixture.
Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
Bake at 325°F for one (1) hour.
(The recipe states that this freezes well but I didn’t have any left to freeze!)