My big resolution of this year was to try to make one new recipe a week. Basically it's to get me in the kitchen more often and become more comfortable while I'm in there. Part two of this resolution is to journal what I've done. Too many times I have made a recipe and then later can't remember for the life of me where I got it. My solution is to keep track of each one, documenting the changes that I've made and what I liked or didn't.
In the past three days I've made three new ones. Friday the snow made me want to bake. It was a crazy urge, but I went with it. I figured out that I had everything (sans a stick of butter that I borrowed from my neighbor) for chocolate cupcakes already in my kitchen, and no, there were no boxes involved. That was an exciting discovery alright. Then Saturday I made a delicious chicken parm melted my bad mood away. I found that recipe on Pioneer Woman's website. If you're not familiar with her, I encourage you check out her cooking site. Tonight I made her white chili. It was divine. And that's a word I've never associated with my cooking. To top it off, it was pretty easy to do and it didn't require $100 worth of groceries. So far she's two for two in my book. I haven't followed the recipes to a t, but I didn't go too far outside the lines and still came out super delicious.
Since I am fighting the urge not to go into my kitchen and make myself a midnight snack of the stuff, I'm going to share the recipe instead. Maybe I'll kill my hunger with kindness, or something like that...
Pioneer Woman's White Chili
- 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
- 1 whole Medium Onion, Diced (I used yellow)
- 4 cloves Garlic, Minced
- 2 whole Cans Green Chilies, Chopped
- 1 pound Dried Great Northern Beans, Rinsed
- 8 cups Chicken Broth
- 1 whole Jalapeno, Sliced
- 1-½ Tablespoon Ground Cumin
- ½ teaspoons Paprika
- ½ teaspoons Cayenne Pepper
- Salt To Taste
- White Pepper, To Taste (I used black)
- 1 cup Whole Milk (1/2 buttermilk 1/2 2%)
- 2 Tablespoons Masa (corn Flour) OR Cornmeal
- Grated Monterey Jack, To Taste
- Sour Cream For Garnish
- Cilantro For Garnish
- Guacamole (optional) (didn't use)
- Pico De Gallo (optional) "
- Corn Tortillas (warmed) (cornbread was better)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done (closer to 3 hours). Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Yumm. Maybe I'll post a picture tomorrow when I eat leftovers for lunch, that is if I can stand to look at it without eating for for a minute.
*UPDATE* I know myself too well sometimes. Grabbing the camera didn't even cross my mind as I was heating up my delectable lunch, not at all. I can assure you, however, that it was either just as or maybe quite a bit more delicious for lunch and dinner the following day.
Must. make. again.