Wednesday, October 24, 2012

White Chicken Chili

Stovetop - 30 minutes. Serves 6


1 lb boneless chicken breast, 1/2" cubes
1 medium onion, chopped
1.5 tsp garlic powder
1 T oil
2 cans Great Northern Beans (15.5 oz each), rinsed/drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne
1 c sour cream
1/2 c whipping cream


Saute the chicken, onion and garlic in oil until no longer pink. 

Add the beans, broth, chilies and seasonings.  Bring to a boil.

Reduce heat and simmer 30 minutes.  Remove from heat and stir in sour cream and whipping cream.


I use dried beans that I soak overnight, fresh garlic, and homemade chicken broth. 
I have used olive oil, veggie oil, and coconut oil. 
I always add way more water when I make the chicken broth so it's more like a soup to serve a larger amount of people. 
Very good as a chili and won an award at the town Heritage Days Chili Cook-off.

Try adding tomatillos.

My family LOVES this recipe.

source: Menan Newsletter, changes by Sara Carney

Friday, December 9, 2011

Enchiladas with green chili sour cream

350° - 22 minutes. Serves 5


10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies


1. Preheat oven to 350 degrees.
2. Mix chicken and 1/2 cup cheese. Roll up in tortillas and place in baking pan.
3. Melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil (you don't want curdled sour cream)
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.


source: Joyful Momma's Kitchen

Wednesday, November 23, 2011

Safe Turkey Guidelines

Courtesy the USDA:

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Visit the site for more info:

Poultry Prep

Monday, October 31, 2011

Home Made Saltines

400° - 10 minutes. Serves 8


1 cup all purpose flour, cornmeal, wheat flour your choice
1 to 2 tablespoons butter
4 to 8 tablespoons water
1/2 teaspoon salt


Place the flour into your food processor. Add the melted butter. 1 tablespoons for crispy and 2 tablespoons for crunchy. Add salt. Pulse until well blended. 

Add the water a tablespoon at a time until you get a ball that sticks together (be careful not to add to much water). 

Place dough on a floured board and roll until 1/8 inch thick. Place on cookie sheet.    At this time you can dock the dough if you would like. (This keeps out some of the air bubbles).

Place in a 400 degree oven and bake for 10 to 15 minutes. Watching after 10 minutes. Until light brown on outside edges. Remove from pan and let cool completely. Break into serving size portions.



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