White Chicken Chile Recipe


This is the chili recipe that I made for the teacher lunch at the Academy for Arts, Sciences and Technology yesterday. Everyone was very appreciative and they have requested the recipe. Of course, I made enough to fill two crock pots, so I will have to try to pare it down. I should also warn everyone that I rarely, if ever, follow a recipe! SO here goes…. This recipe is based on a recipe that I found at the Williams-Sonoma website (http://www.williams-sonoma.com/recipe/white-chili.html).

When making enough chili for a crowd, the easiest way to cook the chicken is in a crock pot. In this case, I took frozen legs (2), thighs (8), and breasts (many!) out of my freezer and put them straight in my crock pot with about 4-6 cups of water (I eyeballed it) and cooked them on high for about 4-5 hours. After that, I removed the chicken from the crock pot to a baking sheet to cool and reserved the broth for later (you can remove the fat from the broth at this point or after it’s been refrigerated long enough for the fat to solidify on the top). The beauty of this recipe, though, is that you can use any chicken you have on hand. I have made this with leftover chicken or by poaching 2-3 chicken breasts in water and then adding them to the chili. I suppose you could even use one of the grocery rotisserie chickens that are so easy to come by these days.

This recipe doubles well. When I make it for my family, I double it and add one can each of the Zesty Jalapeño and Chipotle Chile Diced Tomatoes. With regard to the amount of beans I use, it depends on my mood, sometime I use more (4 cans), sometimes less (3 cans). The most important part of this recipe, I think, is the herbs and spices. They give this chili the warm and unique flavor that it has. I credit Williams-Sonoma for that. Lastly, this is a soupy chili, If you like a thicker chili, I would recommend thickening it before serving with a cornstarch and chicken broth mixture (1 Tbs cornstarch/1/4 up chicken broth) .


  • 3 15 oz. cans Great Northern or Cannellini beans, rinsed
  • 4 cups chicken broth
  • 2 medium yellow onions, chopped
  • 3 garlic cloves, minced
  • 1 14.5 oz. can Petite Cut Diced Tomatoes (Zesty Jalapeño or Chipotle Chili)
  • 1 7 oz. can Green Chiles
  • 3 Tbl. Olive oil
  • 2 tsp. Cumin
  • 1 1/2 tsp. dried Oregano
  • 1 tsp. Coriander
  • 1/4 tsp. ground Cloves
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Salt
  • 2-3 chicken breasts, poached and shredded
  • Fresh Cilantro, chopped. The more the better, I think!
  • 3/4 cup grated cheese such as sharp Cheddar
  • sour cream, for serving
  • tortilla chips

Poach chicken breasts by placing them in a pan with enough water to cover, bring to a boil, then lower to a simmer for about 10 minutes. Off heat, cover the pot and let chicken breasts stand in hot water for another 20 minutes. Remove from water and let cool. In a large pot, sauté chopped onions in olive oil on medium-low heat for 4-5 minutes, add garlic and sauté for an additional 1-2 minutes. Reduce heat to low, add green chilies, diced tomatoes, cumin, oregano, coriander, cloves, cayenne pepper, and salt. Stir, then add beans and chicken broth. Cook mixture on low heat for 20-30 minutes to allow flavors to blend. At this point, you can refrigerate the chili and the cooked chicken (separately) for later use. To finish, reheat chili if refrigerated. Add shredded chicken and cook until heated through. Add fresh chopped cilantro (approximately 4 tbl.) Serve the chili in bowls topped with grated cheese, sour cream, additional fresh cilantro and tortilla chips. Additional accompaniments might include scallions, lime wedges, hot sauce, fresh sliced jalapeños, and avocados.

Note: This recipe adapts well to crock pot cooking. Cook the chili on low heat, add the cooked chicken to the beans during the last hour of cooking to heat through. Add the cilantro prior to serving. Alternatively, make chili in a large pot (like I did, the biggest one I had!!!) and then keep warm in the crock pot until ready to serve.


Asian Chicken Noodle Soup Recipe : : Recipes : Food Network

Asian Chicken Noodle Soup Recipe : : Recipes : Food Network.  This was a very tasty base for an oriental soup I made for Katie when she was sick with a cold.  I addes cooked chicken, cubed tofu and spinach just before serving. Also plenty of fresh cilantro, scallions, lime juice and a spritz of srirachi sauce when served. It was a hit with every one in the family.

thai chicken burgers with mango salsa « keep it skinny

thai chicken burgers with mango salsa « keep it skinny.

I might try this for dinner tonight with the avocado salad from the previous post. Sounds Yummy:).



For the Burgers

  • 1 lb ground chicken
  • 2 Tablespoons chopped green onion
  • 1/4 cup chopped cilantro
  • 1/2 cup panko
  • 1/2 of the peanut sauce (recipe below)
  • Romaine Lettuce
  • Ciabtta Rolls or whole wheat English muffins

For the Peanut Sauce

  • 3 Tablespoons smooth peanut butter
  • 1 Tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon agave nectar (or honey)
  • 1/4 teaspoon ground ginger

For the Mango Salsa

  • 1 mango, cubed
  • 1/2 jalapeno, seeds removed and minced
  • 1 garlic clove, minced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 a lime
  • 1/4 teaspoon sriracha
  • salt & pepper to taste

Preheat your grill or grill pan on medium high heat, spray with cooking spray. For the peanut sauce, combine all ingredients in a small bowl and whisk together.

For the burgers, in a medium sized bowl combine the ground chicken, green onion, cilantro, panko, and peanut sauce. Mix well then form patties. Get the burgers grilling, about 4-5 minutes on each side, until cooked through.

Meanwhile in a small bowl combine the mango, jalapeno, garlic, cilantro, lime juice and sriracha. Toss well to combine, set aside. Once the burgers are done, spread peanut sauce on roll/English muffin, top with mango salsa and lettuce, and serve!

Recipe via FantasticEats.com


in the kitchen with: giao trac’s chinese chicken salad with spicy ginger dressing | Design*Sponge

Chinese Chicken Salad with Spicy Ginger Dressing 
Serves 2

Feel free to substitute the chicken with grilled tofu, shrimp or any protein of your liking.


  • 1 boneless chicken breast, skin removed
  • 1 medium-sized Napa (or Savoy) cabbage, thinly sliced
  • 2 carrots, shredded
  • 1 small tomato, thinly sliced
  • 1 mango, thinly sliced
  • 4 scallions, thinly sliced on the diagonal
  • 2 tbsp. roasted sesame seeds
  • handful of fresh mint, chopped
  • handful of cilantro, chopped
  • handful of roasted peanuts

Spicy Ginger Dressing

  • 2 teaspoons fresh grated ginger
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon sesame oil
  • 3 tablespoons vegetable oil


1. To poach chicken, place the breast in a small saucepan and add water, about 1 inch above the chicken. Cover and bring to a boil. Once boiled, immediately lower heat to a very slow simmer and partly cover for 10 minutes. Turn off the heat and leave the chicken to cook in hot water for another 15 minutes. Once cooled, shred chicken and set aside.

2. In a large bowl, whisk together all the ingredients for the spicy ginger dressing.

3. Add the cabbage, chicken, carrots, tomato, mint and cilantro to the large bowl and toss gently. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds, and serve immediately.

in the kitchen with: giao trac’s chinese chicken salad with spicy ginger dressing | Design*Sponge.

Pork Chops with Creamy Marsala Sauce Recipe | Eating Well

Pork Chops with Creamy Marsala Sauce Recipe

I am planning on making this for dinner tonight. This sounds like a good base recipe to start with. I will make some changes, based on what I have on hand and what I like. First of all, I will use dry Marsala and double the ingredients for the sauce. I have a very sauce-loving family. I will definitely add mushrooms to the recipe…. after some persistence on my part, everyone in my family likes mushrooms. I will substitute two shallots, thinly sliced, for the onion and perhaps, will add a little bit of half and half instead of milk when doubling the sauce ingredients. A little bit of richness goes a long way! When I finish it all off, some freshly chopped italian flat-leaf parsley sprinkled over the top is always delicious.

Tip: If you are in charge of kids after school activities, school projects, etc. and want to get this recipe going very quickly, you can skip the dredging in flour step the way I do. I simply open the package of thin sliced pork loin chops, salt and pepper them right on the packing tray and then apply a light coating of all-purpose flour using a mesh shaker (WIlliam-Sonoma). Add the pork chops to the pan, seasoned side down, then salt, pepper and flour the top side while cooking. Try to keep the flour ON the meat, getting it in your oil may cause it to burn, particularly if you are cooking more than one batch of pork lion chops (i.e. if you are doubling the recipe).

Makes 4 servings

Active Time: 35 minutes

Total Time: 35 minutes


  • 1/2 cup Marsala (see Note), divided
  • 2 teaspoons cornstarch
  • 1/4 cup all-purpose flour
  • 4 thin boneless pork loin chops (about 1 pound), trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 4 thin slices prosciutto (2 ounces), chopped
  • 1 small onion, halved and thinly sliced
  • 3 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 3 teaspoons chopped fresh chives, divided
  • 1 cup low-fat milk

    1. Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.
    2. Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
    3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
    4. Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.


    • Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.


    Per serving: 332 calories; 12 g fat ( 4 g sat , 5 g mono ); 78 mg cholesterol; 17 g carbohydrates; 2 g added sugars; 30 g protein; 1 g fiber; 526 mg sodium; 498 mg potassium.

    Nutrition Bonus: Zinc (16% daily value)

    Carbohydrate Servings: 1

    Exchanges: 1 carbohydrate (other), 4 lean meat, 1 fat

Pork Chops with Creamy Marsala Sauce Recipe | Eating Well.

Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette – Fine Cooking Recipes, Techniques and Tips

1 cup wheat berries, preferably winter or hard wheat
Kosher salt
8 oz. green beans, trimmed
One 14-oz. can artichoke hearts, drained, cut in half, and thinly sliced
8 oz. small cherry or grape tomatoes, quartered or halved (about 1-1/2 cups)
1/2 cup roughly chopped, well-toasted almonds
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
1 recipe Mustard-Caper Vinaigrette
1/2 lb. medium shrimp (41 to 50 per lb.), preferably wild, peeled, deveined, and halved lengthwise
1 Tbs. olive oil

In a large (4-quart) saucepan, combine the wheat berries, 3/4 tsp. salt, and 5 to 6 cups of water (enough to cover by 2 inches). Bring to a boil over high heat, reduce the heat to maintain a slow simmer, and cook, partially covered, until the wheat berries are tender but pleasantly chewy. Begin checking after 50 minutes, though they may take up to 90 minutes. Drain the wheat well and spread on a baking sheet to cool. (You can cook the wheat up to 1 day ahead; refrigerate after cooling. Bring to room temperature before using. If the wheat seems wet, spread on dishtowels to dry for about a half-hour.)

Bring another large (4-quart) saucepan of water to a boil over high heat, and put a clean dishtowel on the counter. Add 1 tsp. salt and the green beans to the boiling water; cook until tender, 4 to 8 minutes. Drain and transfer the beans to the dishtowel to cool in one layer. When cool, cut them into 1/2- to 3/4-inch pieces.

In a large bowl, combine the wheat berries, green beans, artichoke hearts, tomatoes, three-quarters of the almonds, the chopped herbs, several grinds of pepper, and 1/3 cup of the Mustard-Caper Vinaigrette. Toss thoroughly. Season to taste with more salt, pepper, and vinaigrette. You can overdress the salad a bit at first, as the grains will keep absorbing it.

Season the shrimp with salt. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed until lightly browned on the bottoms, 1 to 2 minutes. Flip and continue to cook until the shrimp are curled and just opaque throughout, 1 minute.

Toss the shrimp into the salad and sprinkle with the remaining almonds.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 3.5; Protein (g): 23; Monounsaturated Fat (g): 18; Carbohydrates (g): 52; Polyunsaturated Fat (g): 4; Sodium (mg): 600; Cholesterol (mg): 85; Fiber (g): 9;

Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette – Fine Cooking Recipes, Techniques and Tips.

Roasted Chicken With Tomatoes and Olives Recipe | Real Simple Recipes

This is a recipe I make frequently. It is incredibly easy and very delicious.I might have posted it before, but it is definitely worth reposting. With our crazy schedule and my kids home from college, it is nice to have an easy, flexible recipe that always turns out scrumptious!

Serves 4Hands-On Time: 10m Total Time: 1hr 00m



  1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
  2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
  3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
  4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

Nutritional Information

  • Per Serving
  • Calories 595
  • Fat  37g
  • Sat Fat  8g
  • Cholesterol  142mg
  • Sodium  966mg
  • Protein  47g
  • Carbohydrate  15g
  • Sugar  5g
  • Fiber  3g
  • Iron  4mg
  • Calcium  88mg

Roasted Chicken With Tomatoes and Olives Recipe | Real Simple Recipes.