Monday, November 9, 2009

Creamy White Chicken Chili


Today was a busy day in the kitchen for me.  I had to pick-up my daughter from school early because she wasn't feeling well.  On the way home, I asked her if there was anything she wanted to make her feel better, her reply...Chicken Noodle Soup.  I love it when my kids request homemade soup, and I love making it for them even more.  Luckily, I had a large pack of split-chicken breasts in the fridge already thawed.  I rubbed them with some olive oil, salt and pepper and roasted them for about 40 minutes.  This is THE best way to cook chicken meat when you need it for a recipe.  Roasting with the bone-in and skin on produces very moist and flavorful meat.   Once it was cooled, I shredded the meat and used it in the soup, and Creamy White Chicken Chili for dinner.   I found a recipe for the chili at My Kitchen Cafe and made a few modifications.  My family really enjoyed it and I hope you will too. 

Creamy White Chicken Chili

3 large split bone-in, skin on chicken breasts
Olive Oil
Salt and Pepper

 
2 tablespoons olive oil

1 medium onion, chopped
1/2 cup chopped celery
1 carrot, shredded
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
16 oz  chicken stock  ( I
used 1/2 of a 32 oz box, can use a 14.5 oz can of broth and a little extra water if desired)
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/ 4 teaspoon dried cilantro
1/ 2 teaspoon pepper
1/ 8 teaspoon cayenne pepper

1/2 cup sour cream
1/2 cup half n half


Preheat oven to 375 degrees.

Place chicken breasts skin side up on a baking sheet.  Rub with olive oil, and sprinkle generously with salt and pepper.  Roast for 35-40 minutes until chicken is cooked through.
When chicken is cool enough to handle, shred into bite size pieces. 

In a dutch oven, add 2 tablespoons Olive Oil and the diced onion, celery and grated carrot.  Sauté on med-low heat until vegetables are tender, do not let them brown.  Add beans, chicken meat, chicken stock, green chilis, and the spices. 

Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and half n half.  Serve with tortilla chips, sour cream and shredded Jack cheese. Makes about 6 servings. 


Thursday, November 5, 2009

Hearty Ham and Potato Casserole




I found this recipe over at Full Bellies Happy Kids recently and knew I had to give it a try.  Cheese, Ham, Potatoes, what's not to love, right?   My husband and I really enjoyed it.   I would be eating leftovers for breakfast this morning, but our microwave died last night. 

The kids were lukewarm on this dish.  Young Mr. Picky Pants wouldn't eat it at all.  Miss Picky Pants wouldn't eat the ham, go figure.   Mr. Eat Everything said he liked it, but didn't finish it.   I think next time I make it I'll use regular onion instead of green onion.  I love them, but I don't think my boys liked the flavor they added to the cheese sauce.   I followed the original recipe almost exactly, except for adding a little salt, extra pepper and a dash of cayenne to my sauce.  I also sprinkled the top of the casserole with paprika before baking.  A great comfort food dish, that could easily be made ahead of time. 


Hearty Ham and Potato Casserole 

(I doubled the recipe and cooked it in a 13x9 dish)

2. cups cubed potatoes
2 cups cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained  ( I used thawed frozen corn)
1/4 cup fresh parsley (optional)  ( I used a teaspoon dried parsley)
1/4 cup butter
2 Tablespoons chopped onion or green onion or leeks

SAUCE

1/3 c. all purpose flour
1-3/4 c. milk
1/4 tsp. black pepper
1/2 tsp. salt
4 oz. shredded cheese, preferably yellow


Boil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer.

Drain off the water, add in the ham, corn, parsley, butter and green onions. Mix well.

In a small pot, add the milk and cook over medium heat until it just starts to want to boil, add in the flour and the remaining sauce ingredients and stir until thickened.

Pour the potato mixture into an oven proof dish, pour the milk mixture over, sprinkle some more cheese over and cover with foil.  Bake at 350 degrees for 30 minutes or until potatoes are done. Remove foil and bake for a few minutes more until cheese is completely melted and browned.