One Busy Week

We are busy getting everything ready for Lacy and Bashar to arrive on Saturday. That plus getting ready for Thanksgiving and the time has just just flown by.

Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?


White Chicken Chili

3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil

3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese

Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.

This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.

So, until tomorrow...........
S~~~

Secret Ingredients

What is your secret ingredient?
I was thinking tonight as I was fixing chili for supper about ingredients that we all use that might not be the norm in a particular dish.
Several came to mind:

• Softened butter in deviled eggs
• Lipton Cream of Chicken Soup Mix (dry) in creamed potatoes
• V-8 Juice in chili
• Pinch of salt in orange juice
• Vanilla in hot chocolate
• Sage in meatloaf

These aren't so unusual, but I am sure you have some great secrets to share. Post them for us all to try.

This is the chili recipe that we have decided over the years is our favorite. I welcome (beg) each of you to post your favorite chili recipe. Now that fall is upon us we will have lots of cool night to enjoy a hearty bowl of chili.

Our Favorite Chili

1- lb. ground beef

1- medium onion - diced

1/2 red bell pepper - diced

1 tbsp. Worcestershire sauce

1- 6 oz. can tomato paste

1- 8 oz. can tomato sauce

1-15 oz. can chili beans

3/4 cup V-8 juice

1 Tbsp. brown sugar

1 Tbsp. balsamic vinegar

2 tsp. chili powder (or to taste)

1 tsp. dried oregano

1 tsp. garlic powder

1 tsp. pepper

1 tbsp. kitchen bouquet

Brown together ground chuck, onions and bell pepper. Drain well. Add remaining ingredients and simmer for at least an hour, adding a bit of water if needed.

So, until tomorrow...........

S~~~

Spring Fever and February Birthdays

I have spring fever in a big way. Even an unseasonably warm day would be welcome. I anxiously await the the first day of spring, March 20th. I promise no matter how hot it gets this summer you will NEVER hear me complain about the heat, just bring it on, baby.
OK, enough for my daily cold weather rant.

Some of the most important people in my life were born in February. I have already mentioned my Mother's birthday would have been on the 2nd. Our nephew, Ryan, was born on the 17th. My best friend in the world, Jan, was born on the 22nd. My cousin, Brently, was born on the 23rd. So, even though February is the coldest month, it warms my heart when I remember these very special people on their birthdays.

Have you noticed that I added labels to the right side of the page? I am hoping to make it easier for everyone to locate the recipes. I will eventually streamline it a bit so that it doesn't become cumbersome, but for now I hope it saves you some time.

With today being a true Monday, supper had to be easy.

Hot Dogs (has to be Hebrew National)
Cole Slaw
Aiken Pool Hall Chili*
Ranch Flavored Potato Wedges
Toasted Rolls

I love homemade chili. Aiken Pool Hall Chili recipe has been around for ages. I'm not even sure there is an Aiken Pool Hall in South Carolina anymore, but at one time the chili dogs were supposedly famous. I usually double the recipe and freeze it in small containers.

Aiken Pool Hall Chili

1 lb. ground chuck
1/2 cup cold water
2 large onions - diced
4 Tbsp. prepared yellow mustard
3 tsp. sugar
2 tsp. apple cider vinegar
2 tsp.chili powder
1 cup catsup
1/2 tsp. seasoning salt
1 tsp. pepper
1 cup additional water

Place ground beef and onions in a 3 quart sauce pan add 1/2 cup cold water and stir well. Cook over medium high heat until beef is brown and water has evaporated.
Add remaining ingredients and simmer 45 minutes.

So, until tomorrow..............
S~~~