Saying Goodbye to Winter
Did someone say chicken and dumplings? Don't make me have a craving for my favorite winter food! Well, spring is going to be here any minute. At least in Texas. My oak trees are already budding and we've had the AC on for the greater part of the last two weeks. Although now it's back to being cold again. Last week I decided to make my other favorite winter food one last time before winter is gone for good. If you don't have a recipe for Winter White Chili, this is a good one.
What do you like to make when it's cold? Feel free to post your recipes. Don't forget to save them in Word before you submit your comment!
Uncle Wayne's Winter White Chili
1 tablespoon of oil
1 onion, chopped
1 clove of garlic, minced
1 tablespoon of cumin
3 chicken breasts, boned, skinned and cut into bite size pieces (already cooked)
2 cans of white beans (about 14 oz. each)
1 can of white corn (about 12 oz.)
1 can of cream corn (white, if possible, about 12 oz.)
1 can of chopped mild green chiles (4 oz.)
2 cups of chicken stock
1 tablespoon of died oregano
1 tablespoon of chili powder
1 can of redi-cut tomatoes (15 oz.)
3 or 4 tablespoons of mild salsa verde (or to taste)
Optional garnishes:
Sour cream, chopped cilantro, shredded cheddar (smoked cheddar’s great) or jack cheese, tortillas or tortilla chips
Cook onion, garlic, and cumin in hot oil in a dutch oven, uncovered over medium heat. When onion and garlic are tender, stir in chicken. Then add the whole list of other ingredients down through salsa verde, and stir to blend. Cover and cook over low heat until flavors blend, about 30 minutes. Put the garnishes on the table and let everybody dig in.
posted by Amanda @ 9:56 PM
33 Comments
33 Comments:
That looks good. I'll have to try it (even though up here in Washington state, we have 3 more months of winter).
*BIG Napoleon Dynamite sigh*
-- Sasha
TACO SOUP!! Basically, make chili using whatever you've got in the way of beans, beef, onions and tomatoes. Then use taco seasoning instead of chili powder, a can of Rotel and - at the last minute - a can of whole kernal corn. Even small children beg for this soup!
For sweet (and low-fat) cornbread, fix two boxes of Jiffy Corn Muffin mix and replace the milk with an 8-ounce can of crushed pineapple.
Yum-oh! Sounds totally good. It snowed here today. I can't wait to try it. Thanks for sharing!
Bacon Cheese Potato Soup
This is our favorite from a dear friend's mother who owned a restaurant in Austin--our first time to taste it was after a wonderful RC Sproul conference on the Holiness of God back in 1992
6 slices of bacon (raw) diced
1 medium yellow onion diced
1 1/2 cups diced celery (hearts and leaves are best)
1/2 pound carrots sliced
[Sauté above in stock pots 10 minutes]
3 quarts hot water
3 tablespoons chicken base or 2 cans chicken broth or 6 chicken bouillon cubes
3-4 cups diced raw potatoes
[Add to above and simmer over med-low heat until all veggies are tender]
2 cans evaporated milk
Roux (see recipe below)
[Add to above when veggies are tender]
1 pound cubed American cheese or Velveeta (makes a salty soup) or cheddar (melt very slowly)
1 teaspoon cracked pepper
[Add and cook on low until soup is thickened and cheese is melted]
Roux: Melt 1 stick butter and stir in 1/2 cup flour in melted butter on low for 1 minute
As for any recipe, you may find that you alter this. I have by cooking the bacon pretty crispy before sautéing the vegetables (Chris doesn't like wiggly bacon). Also, I use 2 quarts of water instead of three (Chris doesn't like his soup too runny). Are you seeing a trend here? Maybe Chris is a bit picky???? Ha Ha!
Enjoy!
Holly Smith
Are you kidding me? Recipes too? This is turning into the most wonderful place in the world to be! (hehe) I love white chicken chili and this looks amazing. My life has gotten so busy that I no longer cook. So, my favorite recipe is ... well ... takeout! (hehe)
Hi Amanda-
Beef Brisket with Mashed Potatoes has got to be one of my favorites:
one beef brisket
1-2 cans of Coke
1-2 pkgs of onion soup mix.
Rub the onion soup mix over the brisket. Pour the Coke over it. Leave it in the fridge overnight. Cook the next day at 250-300 degrees for around 3-4 hours depending on the size of the brisket. Make mashed potatoes and gravy from the brisket. Just like being in Brooklyn! (except that I'm not Jewish and I live in Kirkland, Washington!)
Blessings to all of you and your dear family-
This is so fun!
What a great idea! I loved Beth's Texas Sheet cake & your white chili recipe sounds wonderful. This Taco Soup recipe is one of my family's cold weather favorites, enjoy!
Huntsville, Alabama
Taco Soup
2 Pounds Ground Beef
1 Onion, Chopped Fine
2 Cans Chili Beans, Un-drained
1 Can Green Chilies
1 Can Rotel Tomatoes with Green Chilies, Un-drained
2 Cups Water
1 Package Taco Seasoning
1 Package Ranch Dressing Mix
• Brown ground beef with onion in stockpot
• Add remaining ingredients; heat almost to boiling on medium high; reduce heat and simmer for 10 minutes.
• Serve with a dollop of sour cream, shredded cheese and Fritos Scoopers.
1 Corinthians 13: 5-6
Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.
Mama's Chicken and Dumplins.... (and yes, I DID say chicken and dumplins... I'm from Tennessee, the "other" Texas)
My Mom makes her dumplins from the biscuit recipe on the back of White Lily flour...
First, you cook a hen and when it's done, put it aside and add a can of chicken broth to the water and set it on high to boil. Then she rolls out her dough mixture about 1/8-1/4 inch thick and cuts into squares that are about 1 1/2. When the broth is at a rolling boil, she sets the dumplins in right on top of each other. Slowly and gently use a spoon to rotate the ones from the bottom to the top every few minutes or so... Then after about 10-15 minutes turn them down to low and let cook for about an hour gently rotating bottom to top periodically. About 5 minutes before you serve.... pull the chicken from the bone and tear into pieces and add to the dumplins. Put on some elastic waist pants and a big shirt and ENJOY!!!!
Thank you for working so hard on this blog. This is my first comment attempt. Many of us living overseas are so glad to be able to do the online Bible Studies and now through your blog we can keep up with what's happening in our favorite Bible study teacher's life and service. Thanks!
*random* ya'll are amazing and i just love you. i wish we could have a Blog-Girls Conference. how fab. ya'll keep doin the thing...you're like my invisible accountability partners and you don't even know it :)
ps...sry that has nothing to do with cooking, but please...college girl here...i'm doing good to keep food in the cabinet--and if it's something other than cereal we consider that a thanksgiving feast.. ;)
amanda-sounds good! i'll try it. we actually had sun here at the wa coast. just a teaser-winter is far from over! we are all about the chowder here but when i want to mix it up i'll make a crock pot of my italian chili. it's pretty quick to prepare.
2 15oz cans blk beans-drained
4 15oz cans kidney beans-drained
2 15oz cans italian stewed tomato
2 15oz jars pizza sause
¼ onion chopped
1 lb ground beef
1 cup water
3 ½ oz sliced peperoni cut in 1/4
garlic powder
chili powder
chili flakes opt.
brown ground beef with onion,a dusting of garlic pwdr and chili pwdr. combine with remaining ingredients into lg crock pot (or stove top). the longer it simmers the better but it's ready when hot.
i hope you gals enjoy!-lisa
My kids adored the Luby's recipe for macaroni and cheese. Although they aren't kids anymore, they still request this as an all-time favorite. (Hope the formatting isn't lost so this isn't too hard to read.) Enjoy--Annie
2 cups dry elbow macaroni (8 oz.)
1-2 tablespoon nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt
1.Cook macaroni according to package directions.
2.Heat oven to 350º F.
3.In a large bowl, mix dry milk, flour, and butter.
4.Gradually add boiling water, beating constantly.
5.Add 1 1/4 of the cheese and continue beating until smooth and creamy.
6.Stir in macaroni, 1 cup of the remaining cheese, and salt.
7.Transfer to lightly greased 2-qt baking dish.
8.Cover with foil.
9.Bake 25 minutes.
10.Remove foil.
11.Sprinkle with remaining 1/2 cup cheese.
12.Continue baking 1 minute or until cheese melts.
Amanda, sounds delish! This recipe is one my sis-in-law gave me this winter and we love it.
Artichoke Soup
(4 servings)
1/2 c green onions, chopped
2 rib celery, chopped
2 carrots, chopped
1/4 c butter
Saute above in dutch oven till tender. Add:
1 bay leaf
4 oz can mushrooms
1 can chopped artichoke
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp cayenne (we add more!)
4 c. chicken broth
Simmer 20 minutes, meanwhile, make a roux:
to 1/4 c. melted butter add 3TB flour. Stir well. Add to dutch oven and stir constantly until thick. Add 1/2 c. heavy cream. Voila! Enjoy!
YOU have your AC on!! You have got to be kidding me! I still have at least another month of heating the house. Although soccer begins in April, we have played in snow, but by the end of the six week season, we are dying in the heat!
Oh, Amanda, that recipe looks AMAZING! I'm making chili tonight, but mine mostly comes out of a can. (((blush))) We haven't had chili for MONTHS and just last night I decided that I needed to make it. "Another beth" mentioned the Jiffy cornbread mix -- that's what I use for my cornbread muffins! You know, it's still in the 30's here in PA, but I woke this morning and could almost feel spring at my fingertips. :) Tell those beautiful oak trees hello for me -- ours are still mostly sticks here. I went to Houston a few years back for some teacher training at Rice University, and I absolutely fell in love with it. As I was praying for your folks and everyone in Israel, I got the itch to go back to visit Houston in the WORST way. I even thought, if my husband somehow miraculously got transferred there, I would go in a heartbeat. Then I could volunteer to answer phones or do office work at LPM. I'd be ALL OVER that! I'll let you know if the impossible happens and we suddenly relocate there. Haha! May many blessings and much peace find you all today.
~ Lisa in PA
(Oh, I will get rid of that annoying box with the red x where a picture should be... I intend to be a regular poster here and I don't want to drive anyone crazy with it!)
I am so trying these recipes, especially the crushed pineapple cornbread and taco soup. This post is making me hungry.
awesome recipe, Amanda! And what a great thread this is --- I'm sure it will get plenty of replies!!
My favorite cold-weather food is a VERY simple, yet very tasty, recipe. it truly doesn't get any simpler than this... I think it originates from around the area I was born in Northern Italy.
this serves 1 person. Adjust by multiplying by 2, 3, etc. according to the number of people.
PENNE AI BROCCOLI E GORGONZOLA
1. bring plenty of salted water to a rolling boil.
2. dunk 1 and a half cups of broccoli florets, whole, and cook until *just* tender, about 5 mins. Remove from the boiling water using a slotted spoon and place at the bottom of your serving bowl.
2. now dunk 70/80 grams ((2.5/3 ozs, approximately two handfuls) of penne pasta (or any equivalent 'shortish' pasta: farfalle or tortiglioni are good too) and cook until al dente, approx 10-11 mins.
3. while the pasta is cooking, dice about 30-40 grams (2-3 tablespoons, or a bit more to taste) of good-quality gorgonzola cheese (the italian version of blue cheese, which is creamier and a bit milder). add it to the serving bowl on top of the broccoli.
4. when the pasta is al dente, drain it well and place it in your serving bowl on top of the cheese and broccoli. Mix very well. Enjoy!!!
maria cristina
Ooh yum! I love white chili.
I am new to Texas - and can I just say - WHAT is up with the weather??? Hot cold hot cold hot cold. Just when I thought spring had arrived. Today sounds like a GREAT day to make that chili.
I have never checked to see if my comments actually got posted by the way - but I will later on this time.
I was about to complain about the 20 degree weather here but I then realized that the sun is shining and for that I am thankful! I haven't had the opportunity to break out the BBQ Grill yet...but the first day in the 50's I will be tossing the "winter menu" out! One of my favorite winter foods to eat is "Creamy Chicken Stew" it is a receipe I actually made up myself.
4 small chicken breasts cooked and cubed
2 cans cream of chicken soup
1 large container of sour cream
4 cups milk
2-3 cups shredded cheddar cheese
1 cup corn
1 cup sliced carrots (or baby carrots)
1/2 cup chopped celery
1 small onion
1 tbsp diced garlic
salt and pepper to taste
I make this in the crock pot!
It is easier if you whisk the milk, cream of chicken soup and sour cream BEFORE you add anything else!
(I usually saute the onions, garlic and carrots until they are soft. But you don't HAVE to...I just like the flavor better!)
Put all ingredients (except the cheese) into the crock pot and let cook usually at least 4 hours!
I serve this over mashed potatos in a bowl...if you prefer to put the potatos into the stew you can just cube about a cup of potatos and add them instead and serve with hot biscuits!
Add cheese just before you serve!
Well...that is my receipe! Hope you have the opportunity to try it!
Still praying for you all!
Have a great day Sistas!
Teri (MI)
I love White Chili! I like to add cilantro to mine, yummy! It is spring time in Tennessee. We are not as hot as Texas but it is beautiful here and God has blessed us with another beautiful day! Yesterday morning during our church's early service we enjoyed snow showers! My daffodils and tulips are blooming. This is the time of year we want to grill out! Yesterday I cooked a roast in the crock pot. My family loves my roast and I make ribs and lasagna.(Italian and Mexican) I also make a 15 bean soup with smoked sausage and this recipe has a kick to it! We also love cornbread! That in itself is a meal for me. Does anyone have a good recipe for cornbread stuffing? Ok, I better get off of here because I am hungry. Have a great day sistas!
Mm! I've always wanted a recipe for White Chili! This looks like a good one.
Thank you!
Stacy
I'm with the other college student on here! Anything warm can be a treat - I'll even take oatmeal! Lol! Now if I could just actually 'cook' these tasty looking dishes, I'd be in business. Burned dinner - party of 1?!
I made this last month for my supper club. It is hearty & a tad spicy (i.e. my husband will eat it). BTW, thanks Crownlaiddown--I've been looking for a cheesy potato soup recip!
Farmhouse Soup
From The Inn on Church Street
Hendersonville, NC
3 T olive oil
6 pieces cooked bacon, cut or torn into small pieces
1 sweet onion, diced
4 cloves garlic, crushed
3 carrots, peeled and diced
1 red bell pepper, diced
1 (14-ounce) can diced tomatoes
1 T tomato paste
¼ cup chopped fresh parsley, divided in half
¼ cup torn basil leaves, divided in half
1 tsp dried oregano
1 tsp chile flakes
1 tsp kosher salt
1 tsp freshly cracked pepper
6 cups chicken stock
½ cup small ziti or penne pasta
1 (14-ounce) can red kidney beans, rinsed
½ cup freshly grated Parmesan cheese
Heat oil in a medium size saucepan over medium heat. Add bacon, then onion and garlic and cook for 5-7 minutes (NOTE: I first cooked the bacon in the microwave for 2 minutes to render some of the fat). Add carrots, red pepper, canned tomatoes, tomato paste, half of fresh herbs, dry herbs, and chile flakes and stir in salt and pepper. Pour in stock, bring to a boil, and stir well. Cover and lower heat to a simmer and cook 25 minutes, stirring occasionally. Add pasta and bring back to a boil, stir 2 or 3 times, and then lower heat to cook until pasta is al dente. Add beans, cook for 5 more minutes, and add other half of fresh herbs. Place soup in bowls and add cheese to garnish. Yields 6 hearty portions.
I'm not a fan of frozen pot pies, but this homemade one is soooo good! You can make it easier on yourself by using a refrigerated pie crust.
My husband cooked our Thanksgiving turkey on our Weber charcoal grill, and I used some of the leftover meat in a pot pie. The smoky flavor made it so delicious!
Chicken Pot Pie
(slightly adapted from the Betty Crocker Bridal Cookbook)
1 pkg. (10 oz.) frozen peas and carrots
1 cup potatoes (in small cubes; with or without skin)
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup finely chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cups chicken broth
2/3 cup milk
2 ½ to 3 cups cubed/shredded cooked chicken or turkey
Refrigerated pie crusts for 2 nine-inch pies (or homemade)
Heat oven to 425. Prepare refrigerated pie crusts according to pkg. directions.
Rinse frozen peas and carrots in cold water to separate. Drain.
Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, potatoes, peas and carrots; remove from heat.
Ease one pastry into ungreased square pan, 9x9x12 in. (I use a large oval casserole dish and it works well.) Pour chicken mixture into pastry-lined pan.
Cover the mixture with the remaining crust. Fold the top crust edges under and seal with the bottom crust; flute if desired.
Bake about 35 minutes or until golden brown.
This is my first time to blog! I just got set up. It took me two weeks to figure it out. Amanda I met you at DFW when you & your mom were coming back from Jackson Hole. My guys were coming in from a Montana Hunting trip. Glad to be a blogger. Be sure to use self-rising flour for the dumplins. I also use chicken stock instead of water. hope to get back on & blog. I have been reading everything & this sanguine wanted to reply, but I couldn't. hope too now
SHELLY!!!...I will join you for dinner!! Last week I forgot I had corn on the stove...by the time I smelled it all the water from the can had burned/evaporated out and the corn was black...
WHAT...oh please, Grey's was on and Meredith was about to die :o)
I love White Chili and have never had it with corn! I am going to try this receipe. Thanks!
Still winter here in Michigan, in fact, we are expecting record low temps this evening.
I have never been in a chat room, but boy is this a great thing! Godly talk and recipes to boot!
Just proves you can enjoy each other's company without trash! We don't know each other but yet we are all children of God. How cool is that?
Amanda....okay - this is not soup or chili - but, a wonderful comfort food!
Diet Coke Cake
1 Box of Chocolate Cake Mix
1 Can of Diet Coke
Mix together and place in a glass dish. Then put in the microwave for 14 minutes. Just add some icing and you are all set! Woo Hoo!
This is too good to be true! God AND food!!! I'm overwhelmed! I love this crazy blog!
I can't wait to try the white chicken chili...I love that kind of stuff!
Here is a wondeful dessert recipe that my mom makes...it is just the best! My husband even loves it! NOTE: If your child has egg allergies like mine, keep this away from them b/c angel food cake mix is full of powdered egg whites.
AMBROSIA CAKE
1 ANGEL FOOD CAKE(best when you make it form a mix that has 2 packets inside, rather than one)
1 Large CRUSHED PINEAPPLE - save juice
1 c. MILK
1/2 c. SUGAR
36 large MARSHMELLOWS
1 large COOL WHIP (I use fat free)
1 pkg. COCONUT
Tear cake into cubes...place into 13 by 9 pan. Sprinkle with pineapple, reserving juice. Combine sugar, milk, and pineapple juice - bring to a boil. Add marshmellows and stir. Pour over cake - spread cool whip on top and sprinkle with coconut. CHILL 24 HOURS or overnight.
Happy Eating!
Sarah, TN
Well your Dad would love this one, Amanda, I really enjoy making venison chili and it is SO good!
Amanda
Our family tried your Winter White Chili last night and the critic, Chris, said it was tasty and had a second bowl. Let me tell you--that is huge! Our second family critic (Noah) liked it, too. The rest of us (you can call us "grace") liked it a lot, but then again we don't complain too much.
Love ya!
Holly
LPM may need to consider a cookbook--"Cooking with Beth and her Sistas"! Thanks to all for the great recipes. I look forward to trying them. Amanda, I am going to begin with your chili...
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