White Chicken Chili

Years ago, when I was assistant manager for the local humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far.

White Chicken Chili

Ingredients:

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. Stir in the broth, chiles, cumin, oregano and cayenne.
2. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. Add remaining beans to crockpot.
3. Cook on high for 4 hours or 8 hours on low.
4. Top each serving with Monterey Jack and jalapeno pepper (if desired).

YIELD: 10 servings (2-1/2 quarts)

Enjoy!

Ingrid

Mississippi Pot Roast

Back in 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

 Mississippi Pot Roast

Ingredients:

      1 (3-4 lb) Chuck Roast

      1 packet Ranch Dressing Mix

      1 packet Au Jus Mix (or use my Au Jus recipe below)

      1/4 cup Butter, sliced

      4-5 Pepperoncini Peppers, with a splash of brine for added flavor

Instructions:

1. Heat Olive Oil in skillet. Brown roast on both sides, for a bit of extra caramelized flavor. 
2. Place roast in the slow cooker.
3. Sprinkle the top with the ranch dressing mix and au jus mix. 
4. Place peppers on top of the mixes.
5. Add the butter slices.
6. Cook over low for 8 hours. 
7. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes: 

• The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own. 
• Add carrots and potatoes with 1 1/2 hours left, if desired. 

Makes 8 servings.

Mom's Chicken and Dumplings

I've been meaning to post my mom's recipe for Chicken and Dumplings for a long time. Mom never gave any of us her recipe, so I spent years working on this to get the flavor just like hers. I've seen other recipes but they don't taste as good as Moms.

Ingredients:

2 lbs Bone-in Chicken Breasts

10 Cups Water

1 tsp Kosher Salt

1 tsp Black Pepper

3 Carrots, chopped

3 stalks Celery, chopped

1 medium Onion, diced

1 tsp Kosher Salt

1 tsp Black Pepper

1 tsp Garlic Powder

1 1/2 tsp Oregano

Directions:

Place chicken breasts in a large Dutch oven (I use an 8-quart). Pour water into the pot and add the first teaspoon of salt and pepper. Cook on medium-high until the meat can easily separate from the bone (about an hour). Remove the chicken from the pot, and allow it to cool. 

While the chicken cools chop the vegetables and add them to the broth. Add the salt, pepper, garlic powder and oregano to the broth. Cook on medium-high until the vegetables are tender. 

As the vegetables cook separate the chicken from the bone. Shred and add to the broth/vegetable mix. Warm the chicken for about 15 minutes.

For the Dumplings:

In a bowl mix: 

4 cups of Bisquick Baking Mix with 

1 1/3 cup Milk until well blended.

Drop by tablespoons into broth. Turn down temperature to a strong simmer (3 on the average electric stove). Cook uncovered for 10 minutes. Cover and cook 10 more minutes until dumplings are cooked. You can test this by using a spoon to scrape the top layer of the dumpling. The inside should not be moist.

Spoon into bowls and enjoy.

Serves 10. Or 3 and several lunches.

Enjoy!

Ingrid