The following commentary does not necessarily reflect the views of AgWeb or Farm Journal Media. The opinions expressed below are the author's own.
Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city. Her website, www.kristinashouse.com, features homemaking, gardening, travel, entertainment, business and technology tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools. Join her each week for flashbacks and fast-forwards. To contact her, e-mail: Kristina@kristinashouse.com.
This is my cousin Jenny’s White Chicken Chili recipe. It has been cold and rainy here so gather your ingredients and plan to make this on the next cold and rainy day!
White Chicken Chili
1/2 cup butter
1/4 cup all purpose flour
1 tsp onion powder
1 tsp minced garlic
3/4 cups chicken broth
2 cups half & half
2 cans white baby butterbeans
1/2 tsp white pepper
1 1/2 tsp oregano
1 tsp Tabasco
2 jalapeno peppers diced
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
6 cups cooked chicken (approx. 4 - 5 breasts or a whole chicken cubed/shredded)
1-2 cups water
1 1/2 cups grated Cheddar & Monterey Jack cheese
1/2 cup sour cream
Saute the garlic in 2 tsp butter. In a large sauce pan melt the remaining butter over low heat and whisk in the flour and onion powder. Cook for 3 minutes stirring continuously. Stir in garlic mixture then gradually add broth and half and half. If you choose you can use a medium size onion rather than the onion powder and saute that in the butter with the garlic. Bring the mixture to a boil then reduce to a simmer stirring occasionally until thickened. Stir in remaining ingredients except the water, cheese and sour cream. Add 1 to 2 cups of water depending on how thick you like it. Cook on medium to low heat for 20 minutes. Turn heat to low and add cheese and sour cream, stir until the cheese is melted. Serve with a dollop of sour cream and fresh cilantro.
Check out what you may have missed for recipes…..a few have short videos outlining preparation and many have printer friendly versions for the recipes.
Jan’s Pumpkin Chip Muffins – a great recipe for fall baking.
Apple Snack Cake a quick easy snack cake made simple by using applesauce
Sugar and Spice Sliders a sweet and spicy twist on traditional loose meat sandwiches.
Jessica’s French Toast featuring cinnamon swirl bread this is a quick easy recipe just enough for one.
Kristina’s Monster Cookies peanut butter and oats (no added fat or flour) with pops of chocolate.
Skinny Macs a fast easy slimmed down version of the classic McDonald’s Big Mac
Easy Chicken Marsala easy elegant dinner
Taco Soup a taco twist on chili
Kristina’s Peanut Butter Cookies a simple set of ingredients with no additional fat and very little flour
Pulled Pork Sandwiches with Boy’s Beans so easy – great for working Moms or guys to make.
Kristina’s Tomato Gravy very simple – a quick economical old Midwest comfort food
Kristina’s Frozen Corn absolutely the best method for freezing sweet corn.
Aunt Kathy’s Chocolate Cream Pie a great holiday pie that is a kid favorite.
While on the site you can also check out our resort, restaurant and hotel reviews under Out and About as well as our business tips from the Home Office section. www.kristinashouse.com where we are living it up in the land of four seasons of fun!
No comments have been posted to this Blog Post