November 29, 2015 § Leave a comment
Comforting White Chili
Easy recipe to prepare This is a great use for leftover Thanksgiving turkey or roasted chicken!
5-6 cups white-meat turkey or chicken; large rough chopped
1/3 cup olive oil
1 large Vidalia or sweet onion, finely chopped
3 garlic cloves, minced
8 oz can chopped green chilies
1 fresh jalapeno, finely chopped, include seeds for heat if desired
1 tablespoon cumin
3 16 oz cans Great Northern Beans, rinsed and drained
32 oz chicken stock
Salt and pepper to taste
Suggested Optional Toppings
Cilantro, Queso Cheese, Monterey Jack Cheese, Pico De Gallo, Salsa
In large pot heat olive oil on medium heat. Add minced garlic and chopped onions and cook until onions are translucent. Add meat, green chilies, chopped jalapeno and stir to thoroughly heat. Add cumin, salt, pepper and cook on medium heat for 5 minutes. Incorporate white beans and chicken stock. Stir, cover and cook on medium low for minimum of two hours to meld and break-down the meat; stirring periodically. For those that prefer a tighter chili – a corn starch slurry may be needed to finish the pot.
This is a hearty white chili that can be served with cornbread and optional toppings.
by Kenneth Bargers
June 6, 2011 § Leave a comment
- ¼ cup and 6 tablespoons olive oil
- 1 18-ounce eggplant, sliced into eight ½-inch-thick slices
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 extra large egg
- ½ cup panko breadcrumbs
- ¼ cup and 4 tablespoons grated parmesan cheese
- Unsalted butter
- ½ cup pesto sauce
- 1 cup marinara sauce (can use store bought marinara)
- 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six ¼-inch thick slices
Combine the flour, salt and pepper on a dinner plate. Beat the egg with 1 teaspoon water on a second plate. Mix the breadcrumbs with ¼ cup parmesan on a third plate. Dredge the eggplant on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan, and cook the breaded eggplant on medium-low for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil, and cook the rest of the eggplant. Allow eggplant to drain on paper towel.
Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon parmesan cheese. Top with remaining eggplant slices. Bake until heated through, about 8 minutes. Serve hot.
Source: Tennessee Farm Bureau’s, Tennessee Home and Farm magazine (Summer 2011), http://tnhomeandfarm.com