White Chicken Chili

I always fall for fall time. I adore the rich, earthy colors, the nutty spices that are used in the kitchen, as well as the cooler weather. One of my favorite fall foods is chili. This year I decided to try something new and make a batch of white chili. I have to admit I was nervous when I started. I found a recipe, made a few improvisations, and waited to see if it would turn out. Luckily, it did!

WHITE CHICKEN CHILI
4 chicken breasts, cooked and diced
1 T olive oil
1 T garlic, minced
1 onion, chopped
2 cans white beans, rinsed & drained
2 cans of green chiles
1 t chili powder
1 t oregano
1 t salt
1 t white pepper
1 can of chicken broth
1 can of corn, drained
1 C sour cream
1/2 C of heavy cream

In a skillet fry the onions and half of the garlic in the olive oil until clear and fragrant. Combine all of the ingredients, except for the sour cream and heavy cream, in a crock pot. Cook on the low setting for 3-4 hours. Right before you want to serve the chili add the sour cream and heavy cream and stir well heating all the way through to prevent lumps. Serves up to 10.

Thai Inspired Stir Fry

We love stir fry around my house. My children affectionately call it "chickie rice". They request it for dinner at least once a week. This past week I decided to add some flair to our stir fry. I used Jasmine rice and coconut milk to give our dish a Thai flair. It was so fun to taste the sweet and spicy in one simple dish. Give it a try!

THAI INSPIRED STIR FRY
Rice:
Jasmine rice
1 can of coconut milk
water

Stir-fry:
4 boneless, skinless chicken breasts, chopped
1 zucchini, diced
2 red bell peppers, cored & chopped
2 broccoli crowns, chopped
3 celery stalks, chopped
3 green onions, diced
4 garlic cloves, peeled and diced
Any other veggies you'd like to add for flavor.
1/2 C Yoshida's sauce
1/4 C light soy sauce
2 t red pepper
1/4 t garlic salt

First, prepare the Jasmine rice according to package or rice cooker instructions. Substitute half of the water required with coconut milk. If you like the rice even sweeter only use the coconut milk, no water. While rice is cooking, warm a large, deep skillet. Pour soy sauce in skillet and warm. Add chicken chunks to medium-high heat. Stir. Add half of Yoshida's sauce, fresh garlic and garlic salt. Saute chicken until cooked through. Stir in all other ingredients. Saute, on medium heat, until the vegetables are cooked but still a tad bitey. Do not overcook the vegetables, they'll turn to mush! When the rice is done place a scoop of it into a bowl. Top with the stir-fry mix. Serve.

Chicken Enchiladas

My cousin's wife ,Jennifer, gave us a chicken enchilada recipe years ago. After a bit of tweaking, Mom has perfected this rich and festive dish.

CHICKEN ENCHILADAS
6 boneless, skinless chicken breasts
1 large can of green enchilada sauce
1 small can of diced green chiles (optional)
1 can of cream of chicken soup
1 small container of sour cream
corn tortillas
cheese, grated

Boil the chicken in a large stock pot until cooked. Let chicken cool, then shred. In a large bowl mix the sauce, soup, chiles and sour cream until blended. Spray a casserole dish with non-stick spray. Line the bottom of the dish with the corn tortillas. (I cut mine the tortillas in half so they'll fit better). Place shredded chicken atop the tortillas, then put a layer of cheese and cover with the sauce mix. Cover that layer with a layer of tortillas and repeat until the dish is full. On the top of the casserole place a layer of tortillas and a lot of cheese. Bake at 350 degrees for 35-45 minutes, until warmed through. The cheese will look melted and the sauce should be bubbling.

*Hint: To make this dish healthier substitute fat free sour cream, whole wheat tortillas, low sodium soup and low fat cheese.

Chicken a la Creme

When my mom was a hair dresser she coaxed many of her clients into revealing their top secret recipes. This is Evangeline Russell's most prized dinner recipe... the dinner she fed all the General Authorities when they dined in her home. It is a rich yet rustic recipe that will leave you feeling very satisfied in a good way.

CHICKEN A LA CREME

6 boneless, skinless chicken breasts
2 cans of cream of mushroom soup
2 pints of sour cream
2 jars of chipped beef
1 pound of bacon

Slightly brown the bacon in a skillet. Place bacon strips on a dish lined with paper towels and let sit. In a large bowl mix the soup and sour cream together. Spray a 13" x 9" casserole dish with non-stick cooking spray. Line the bottom of the dish with the chipped beef. Take each chicken breast and wrap a slice or two of bacon around it. Place the chicken in the dish atop the beef. Pour the wet mixture over the chicken, completely covering it. Bake at 350 degrees for 3 hours. The top of the chicken will look golden brown and the sauce will be bubbling. Make sure the chicken is cooked all the way through then remove from the oven and serve.

Mom's Chicken Pasta Salad

This side dish is a summer smash around my house. My mom discovered this recipe at a church recipe exchange and then made it her own. If you like pasta salad, you'll love this recipe!

A note from Laura, my mom:
Just so you know... my opinion of a salad is that it's a free for all mixture of a variety of items. Measuring is not really necessary and what has been written down is just approximate. After you have assembled and mixed all wanted ingredients, very well, the salad will seem "wet". This is how is should be! If it is not, add more dressing and chicken broth. Before serving, chill for 8 hours (more or less) and you'll see that the pasta will absorb most, if not all, of the "wetness".

Now for the Recipe:

CHICKEN PASTA SALAD
4-5 boneless, skinless chicken breasts, cooked and cubed/shredded
*Mom cooks the chicken in water and a Tablespoon of garlic salt. Save some broth for the dressing.
2 bags (12 oz. size) of rainbow rotini (twirl) pasta, cooked, drained and cooled
2 cups of mozzarella cheese, cubed
1 cup celery, diced
1 cup cucumber, diced
1 can of black olives
1/2 of a white onion, diced
1/2 of a red onion, diced
1 bunch of green onions, diced
1 cup dill pickles, diced
1 small package of pepperoni slices, diced
1 small package of frozen peas

Combine all the above ingredients and toss well before adding the dressing.

DRESSING:
2 cups of mayonnaise
3 Tablespoons of yellow mustard
3 Tablespoons of ketchup
1 package of Hidden Valley Ranch dressing mix
1 Tablespoon salt
1 Tablespoon pepper
chicken broth

Combine all the dressing ingredients except the broth. Stir until smooth. Stir in the broth, a bit at a time, until mixture seems "just right" (not too thick). Add the dressing to the salad and stir well. If salad seems too dry add more broth until it appears "wet". When it's done properly the salad will look like you've added too much dressing and may seem gooey. Chill the salad for 8 hours before serving.