Yesterday the hubster and I were trying to figure out what we wanted for dinner (it is true, I have not been planning meals and just kinda winging it for the past few weeks...I need to get back on track!). I've been in a rut lately, just not hungry for anything, and quite frankly, not in the mood to put a ton of effort into meal time. So anyway, yesterday I was feeling good and wanted to be in the kitchen...I knew I wanted to bake a cake, but what would we have for dinner? Hmmmmmmm. Husband suggested white chili. YES! That was the perfect dish for a chilly, rainy day!
After a trip to the grocery store for ingredients and a quick stop at Lowes for a few things, we headed home and I got started in the kitchen! It felt good to be in there cooking....really cooking, not just throwing a quick dinner together! I baked the chicken that was to be used in the chili, made a delicious Honeybun cake, baked a loaf of beer bread and then made the chili. My kitchen was full of the warmth and wonderful smells of home cooking! THAT makes me happy! I'm sure that also made my little family happy, too. ;). Everything was delicious!
I'd love to share the recipes for the chili and the cake. Hope you all enjoy!
White Chicken Chili
4 cups cooked chicken, cubed (you can also use a rotisserie chicken or two...depending on the size)
1 large yellow onion, diced
4 cloves garlic, minced
1 small can chopped jalapeños (I used about 1/2 of the can so it wouldn't be too spicy)
1 small can chopped green chilies (I think I'll add an extra can next time)
2 cans Great Northern Beans, drained
1 can garbanzo beans, drained
10 cups chicken stock
1/2 tsp cayenne pepper
1/2 tsp paprika (Hungarian if you've got it)
2 - 2 1/2 TBS ground cumin
2 1/2 tsp sea salt
1 tsp white pepper
1/4 cup heavy cream
1 1/2 cup whole milk
3 TBS cornmeal
*optional garnishes
Fresh jalapeño, diced
Fresh cilantro
Shredded cheese of your choice
Sour cream
In a large pot, sauté onions and garlic unti translucent. Add cans of green chilies and jalapeño. Then add the drained beans. Pour in chicken stock, heavy cream and seasonings. Reduce heat to med - low, put lid on and cook for an hour. Stir occasionally. Add chicken and continue cooking for 30 - 40 minutes longer.
When it is almost time to serve, mix the cornmeal with the milk and slowly stir into chili. Cook for an addition 10 minutes. Garnish and serve.
Honeybun Cake
1 yellow cake mix
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp cinnamon
1/2 cup chopped pecans
2 cups powdered sugar
2 TBS whole milk
2 tsp vanilla
Combine cake mix, eggs,sour cream and oil until well blended, set aside. Combine brown sugar, cinnamon and pecans in a separate bowl. Spread fall of the batter into a greased 9x13 pan. Sprinkle with half of the brown sugar mixture, covering entire cake. Spread the rest of the batter evenly on top. Sprinkle with the rest of the brown sugar mixture. Use a knife to swirl the batter.
Bake at 325 for 45 - 50 minutes or until a toothpick comes out clean.
Make the glaze by mixing powdered sugar, vanilla and milk together until smooth. Pour over cake when it is still warm.
Cool. Serve. ENJOY!
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