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
November 24, 2015 § Leave a comment
Hash Brown Casserole
2 pounds frozen hash brown potatoes, thawed
½ cup melted butter
1 teaspoon salt
1 teaspoon pepper
½ cup chopped onion
1 10-ounce can cream of chicken soup
1 pint sour cream
2 cups grated Cheddar cheese
¾ cup crushed cornflakes
¼ cup melted butter
Combine all but the last two ingredients in a casserole. Mix Cornflakes with butter and spread this mixture over the top. Bake at 350 degrees for 45 minutes. Serves 12.
NOTE: This freezes nicely. You can divide recipe and serve half and freeze half. Great for cookouts and family or church gatherings.
recipe by Valeria Ball; shared by Becky St. John
November 26, 2013 § Leave a comment
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
3 tablespoons vodka
2 tablespoons half and half
1 tablespoon canned pure pumpkin puree
1 tablespoon maple syrup
1/4 teaspoon pure vanilla extract
Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.
In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.
Source: Kristen Evans Dittami; www.realsimple.com
July 15, 2012 § Leave a comment
June 26, 2012 § Leave a comment
ROASTED CORN AND PEPPER SALAD
4, ears corn, type preferred, roasted or grilled, shaved from the cobb
1, green bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
1, red bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
¼ cup extra virgin olive oil
1 clove, garlic, finely minced
2 sprigs, fresh thyme, finely chopped
1 sprig, fresh oregano, finely chopped
Salt and Pepper to taste
In large bowl combine all ingredients. Serve at room temperature or cooled. Note: To maintain roasted flavor it is not recommended to add acid (such as vinegar or citrus).
Source: Kenneth Bargers Solutions