One of my favorite shows on the Food Network is Good Eats. It has been instrumental in helping me learn why food does what it does when I cook it (you know, burn and boil over), and the low-budget props are good for a snort laugh or two.
FYI – Alton Brown’s recipe for The Chewy is the best recipe I’ve ever used for a chocolate chip cookie.
I’ve been cooking a lot of good eats lately since the weather has started to change. In the last couple of weeks, I’ve made non-boxed macaroni and cheese, roasted butternut squash, and black bean chili. Yesterday the temperature took a downward turn toward cold and drizzly, and I didn’t feel like getting out to the store to do my weekly grocery shopping, so I went scrounging through the freezer and pantry for inspiration.
I try to keep three or four bags of chopped, cooked chicken in the freezer so I can throw together chicken tacos, casseroles, burritos, or soup. I also keep cans of beans in the pantry because they’re inexpensive, tasty, and nutritious.
They’re also a great way to get fiber into my boys who’d rather eat Lucky Charms than Mini-wheats.
With chicken and beans in hand, I pulled together fridge stuff that I tend to keep and made one of our family favorites, White Chicken Chili.
To those of you who have tried and love my black bean chili, you’ll equally love this one. It has great flavor and spice, and if you have the chicken already in your freezer, it comes together in 20 minutes.
White Chicken Chili
2 cans of small white beans (I use great northern or cannellini)
3 (4 ounce) cans diced mild green chilies, drained
1 cup shredded monterrey jack cheese
2-3 cups of chopped, cooked chicken
1 onion, diced
1 stick butter
1/3 cup flour
3 cups of chicken broth
1 cup half and half
1 teaspoon Tabasco sauce
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
In a heavy deep skillet or large pot, saute onion in the olive oil. When softened, remove from pan and set aside.
Melt the stick of butter in the pan and whisk in the flour, stirring for about three minutes.
Add back in sauteed onion, then gradually add chicken broth and half and half.
Bring mixture to a boil, then back off to a simmer, stirring occasionally for 5 minutes or until thickened.
Stir in Tabasco, dry spices, green chilies, beans, and chicken. Stir gently to combine, then drop in cheese, stirring to melt.
Simmer mixture over moderately low heat for about fifteen minutes so flavors will blend.
I serve it with corn bread muffins, but my kids who hate cornbread (I have failed as a Southern mother) eat it with Tostitos Scoops.
Have a nice day.
P.S. I’ve been bread making a lot lately, but still haven’t found THE recipe that I want to make over and over. Do you have a favorite bread recipe that has a link? Would you mind leaving it in the comments if you do?