White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings

 Kindra's Chicken Pot Pie

I have had this at Kindra's and it is amazing.  She served it with precooked pie crust in squares.  So it was like soup and you add the amount of crust you like to your bowl.  Crust stays crunchy.  So good!

Elsie's Smoky Beans

 

We used to  make this as a conference meal.  I remember the first time I had it was at Elsie's.  I love the bacon and the smoky flavor.

Ingredients:

1 lb. of browned ground beef

1/4 cup of chopped cooked crispy bacon

1 c of chopped onion 

2 - 15 oz. cans  pork and beans 

1 can  drained kidney beans

1 can drained butter beans or lima beans

1 can  drained green beans (opt)

1 cup Ketchup

3/4 c brown sugar

1 Tbs.  liquid smoke

3 Tbs white vinegar

1 t salt

dash of pepper

Cook meat with onion. put all ingredients in a slow cooker. Mix well and cook on low 4-6 hours.

Chicken Ratatouille

 INGREDIENTS

• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons olive oil divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 1 small yellow onion
• 2 garlic cloves minced
• 1 medium green pepper
• 2 - 3 medium zucchinis  sliced
• 1- 32 oz. can crushed tomatoes
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic, onion and green pepper and saute until the onion is almost translucent.
• Add zucchini,and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve with rice , mashed potatoes, pasta and or cauliflower rice. 
• opt add  t of sugar to cut acid if needed.

Thai Coconut soup

 

Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.

Smash Burgers

 MAKES 8 CHEESEBURGERS OR 14 SLIDERS

EQUIPMENT

• A seasoned cast-iron skillet or fl at top
  
• A stiff spatula
  
• A #12 salad scoop for full-size cheeseburgers, #16 salad scoop for sliders (see Note)
  

THE BURGER

• 8 potato buns (make sure to get the right-size buns for either cheeseburgers or sliders)
  
• Peanut oil, or other neutral oil
  
• 2 pounds (about 1 kg) fresh-ground 80/20 chuck
  
• Salt, for seasoning
  
• American cheese, thinly sliced (preferably fresh-sliced cheese from your deli counter, not prepackaged “singles”)

THE TOPPINGS
Not here, my friend. This classic American cheeseburger needs no condiments. So, before you add anything, taste it. There’s a good chance you’ll become a purist like me on the spot.

Note: If you’re making sliders, the patties will take slightly less time to cook than is listed here. Watch for red liquid to know when to flip.

1. Toast the buns in a preheated cast-iron skillet or on a preheated flat top and set them aside.

2. Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

3. Put the ground chuck in a mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

4. Sprinkle a generous pinch of salt on each ball of beef and then, using a stiff spatula, press them down, hard. Don’t be afraid, press harder! Press each ball until it’s a wide patty, just a bit larger than the bun it’s about to meet. Here’s the trick, though: Once the patties are flat, step back and don’t touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

5. Flip them once and resist the temptation to press the patties again.

6. Add a slice of cheese to each patty and let them cook for another 2 minutes.

7. Remove the burgers from the skillet and place them on toasted white buns.